Bruschetta

My dear friend Jenn makes this delicious Bruschetta.  It’s the best I have ever had.  Here is the recipe.

Bruschetta

recipe by Jennifer Taylor

Ingredients

1/4 onion, diced

1/2 cucumber, diced

olive oil

4 tomatoes

1/2 T basil

2 cloves garlic, minced

1/2 pkg feta cheese

1/2 c parmesan cheese

kosher salt

fresh cracked pepper

bread (hard, italian style)

mozzarella Cheese

Directions

Dice onion and cucumber.  Cook slightly in olive oil. 

In a bowl, mix onion, cucumber, tomatoes, basil, garlic, feta, parmesan, salt, garlic salt, and pepper.

Cover baking sheet with foil.  Place bread on baking sheet.  Spoon mixture over bread and drizzle with olive oil.

Cover in mozzarella.

Bake at 450 until cheese melts.

Tortilla Rollups

These little bites of deliciousness are often found as appetizers at local home parties.  They are a bit addictive.  I have two recipes for tortilla rollups to pick from based on your taste.

Green Chile Tortilla Rollups

recipe by Becky Pinkerton

2 - 8 oz pkgs cream cheese

8 oz sour cream

1 small can chopped black olives

1 small can chopped green chilis

1 cup mexican shredded cheese

2 packages of tortillas

Mix cream cheese, sour cream, olives, green chilis and cheese.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve. 

Green Onion Tortilla Rollups

8 oz pkg cream cheese

8 oz sour cream

1 small can chopped black olives

4 oz picante sauce

1 cup sharp cheese, shredded

1 bunch green onions (tops only), chopped

2 packages of tortillas

Mix cream cheese, sour cream, olives, sauce, cheese and onions.  Spread generously on tortilla.  Roll tightly and store in frig until hard (about 3 hours).  Can chill overnight.  Slice and serve.

Enjoy!

White Wine Vinaigrette

Recipe by Allrecipes

White Wine Vinaigrette

Ingredients

• 1/3 cup vegetable/canola oil
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Directions

1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Babe’s Salad Dressing

This is my take on the infamous simply sweet dressing served at Babe’s restaurants in DFW. 

Babe’s Salad Dressing

3/4 cup canola oil

1/4 cup Heinz white vinegar

1/4 cup sugar

Salt & Pepper to taste

Combine all the ingredients above.  Toss with torn iceberg lettuce. 

Enjoy!

Chex Mix

This is my mother’s recipe for Party Mix.  I believe it came from my grandmother.  It’s me & my brother’s favorite chex mix.  We start looking forward to it each Fall.

Chex Mix

recipe by Cindy Faulkner (my mom)

Ingredients

1 box Rice Chex cereal

1 box Corn Chex cereal

1 box Wheat Chex cereal

1 box Cheerios (optional)

1 bag Pretzel sticks

1 can (2 cups) mixed nuts or pecans (optional) 

1 lb butter

2 t garlic salt

2 t celery salt

4 T worchestershire sauce

3 – 4 T tabasco sauce

Red pepper to taste

Directions

Preheat the oven to 225 degrees. 

In two large pans (preferably 12 x 18 cake pans), pour half of the cereals, pretzels and nuts into each pan.  Gently combine the mix. 

In a medium saucepan, melt the butter on medium – low. Add the remaining spices.  Stir then pour half on each pan of mix.  Stir the mix gently to coat.

Place the pans in the preheated oven.  I usually place one pan on the top rack and the second pan on the next lower rack.  Bake for 15 minutes. 

Remove the pans, gently mix the party mix.  Place pans back in the oven on the opposite racks so that they are rotating oven position each time.  Bake another 15 minutes.  Repeat this process until the mix has baked 2 hours.

Cool and enjoy!

Store in airtight containers.