Pesto Goat Cheese Dip

Next time you need to bring an appetizer to someone's home, try this delicious one.



7 ounce container of prepared pesto
8 ounces light cream cheese at room temperature
4 ounces goat cheese at room temperature
1/4 cup finely chopped walnuts
1/4 cup thinly sliced well drained oil packed sun dried tomatoes

Line a 3 cup bowl with plastic wrap. Stir cream cheese and goat cheese together until smooth and well blended.

Spread 1/3 of the cream cheese mixture in bottom of the prepared bowl. Spread half of the pesto over cheese. Layer with ½ of the walnuts and tomatoes. Drop 1/3 of the cream cheese mixture by spoonfuls over the tomatoes. Carefully spread to cover evenly. Repeat layering with pesto, walnuts and tomatoes. Top with cream cheese mixture. Fold plastic wrap over the top and press down gently on dip. Refrigerate overnight. (can be made three days ahead).

To serve unfold plastic wrap on top and invert onto a serving plate. Remove bowl and plastic wrap. Serve with crackers and bread.

Meatballs

It might sound strange to have raisins in your meatballs, but give it a try, they add a slightly sweet and tangy flavor.

1 ½ pound ground beef
1 pound sweet Italian sausage
1 garlic clove
1 tablespoon dried parsley
½ cup bread crumbs
½ cup Parmesan cheese
1 egg
½ cup chopped raisins
1 teaspoon salt
½ teaspoon black pepper

Combine all ingredients and roll into balls. Put on a cookie sheet in the freezer overnight to harden. Pack in plastic bags and store in freezer until ready to use.

When you are ready to use them, place frozen meatballs in Marinara sauce (posted on 2/21/14) and simmer for about ½ hour. Serve over spaghetti.

If you want to serve them right away rather then freeze them, brown in a pan first so they hold their shape in the sauce.

Makes about 24 meatballs.

Sensational Sugar Cookies

This wonderful, soft sugar cookie recipe came from my mother in law. They melt in your mouth and are delicious. We make them for almost every holiday and use different colored sugar to press them flat. For example red and green sugar at Christmas and orange sugar at Halloween.

1 cup butter, softened
1 cup salad oil
1 cup sugar
1 cup powdered sugar
2 eggs
4 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 ½ teaspoons vanilla

Cream butter, oil and sugars. Add eggs and vanilla. Combine dry ingredients and mix well with creamed sugars. Chill dough for one hour.

Roll dough into balls the size of a walnut and place on cookie sheet 2 inches apart. Press each cookie flat with the bottom of a glass dipped in sugar. To get sugar to adhere to glass lightly grease bottom of glass by rubbing across cookie dough.

Bake at 350 degrees for 10 – 12 minutes or until lightly browned.

Makes about 6 dozen.

Marinara Sauce

I recently started making this sauce and using it in place of store bought pasta sauce in all my Italian recipes. It only takes a little time and it is so yummy. Toss it over any kind of cooked pasta, serve it with a tossed salad and bread and you are all set for a great weeknight meal. It is easy to double or triple so that you can freeze it for future meals.

2 tablespoons olive oil
1 small onion, chopped
1 garlic clove. minced
1 tablespoon sugar
2 teaspoons basil
1 teaspoon salt
1 14 1/2 to 16 ounce can of diced tomatoes
1 6 ounce can of tomato paste

In a 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid and tomato paste; heat mixture to boiling, stirring occasionally. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally. Puree in blender or with an immersion blender until smooth. Makes 2 1/2 cups.

Chicken & Spinach Delight

I remember a friend bringing me this dish after my son (who is now 22) was born and I have continued to make it because it is so easy and so delicious. It also freezes well, so whenever I make it I double the recipe and freeze half for a future meal.

2 packages (10 ounce each) frozen, chopped spinach, thawed and drained
4 - 6 boneless, skinless chicken breasts
1 cup light mayonnaise
2 cans (10 3/4 ounce each) cream of chicken soup
1 teaspoon curry powder
1 tablespoon lemon juice
1/2 cup grated sharp cheddar cheese
1/2 cup buttered bread crumbs

Spread spinach in greased 8 x 12 inch casserole. Place chicken breasts on top in single layer, sprinkle with salt and pepper. Mix mayonnaise, soup, curry and lemon juice and spread over chicken. Sprinkle with cheese and breadcrumbs. Bake at 350 degrees for one hour. Serve with brown rice on the side.
Serves 6 - 8 people.

Corn and Avocado Salsa

Try this delicious fresh salsa the next time you need an appetizer. It is always a winner!

1 package of frozen corn, thawed
1 medium red pepper chopped
2 avocados, chopped
1 can of black beans, rinsed and drained
1 can of black olives, sliced

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
½ teaspoon salt and pepper
¼ cup fresh lemon juice
1 teaspoon oregano
3 garlic cloves, minced

Combine vegetables (except avocado) in a large bowl. In small bowl combine dressing ingredients and pour over vegetables. Cover and refrigerate overnight. Just before serving add avocados. Serve with tortilla chips.

Fudge Brownies

Instead of making brownies from a box mix try this simple recipe. I have made it for years and it still gets rave reviews. It is so simple and delicious especially when the brownies are still warm and you enjoy them with a nice glass of milk. As a matter of a fact years ago when I was pregnant I used to make these brownies as an excuse to drink more milk!

1 cup of butter
4 squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 cup flour
1 teaspoon vanilla
½ teaspoon salt
1 cup semi sweet of white chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. In heavy saucepan over low heat, melt butter and chocolate stirring frequently. Remove saucepan from heat. With wire whisk beat in sugar and eggs until well blended. Stir in flour, vanilla and salt. Fold in chocolate chips and spread evenly in pan.

Bake 30 – 35 minutes. Cool in pan on wire rack. When cool cut into squares.