Fruit Gobbler

I found this in the November Family Fun Magazine last year and thought it was so cute and would be fun to try. I'm thinking of attempting it this year....we'll see.

RECIPE INGREDIENTS:
Bosc pear (head)
Melon (body)
Cheese (beak and tail feathers)
Red pepper (snood, feet and side feathers)
Raisins (eyes)
Grapes (tail feathers)
Bamboo skewers
Toothpicks

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown. 2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick. 3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.

Bean 'n' Bacon Dip

4-5 cans of Bean and Bacon
8 oz. Velveeta
1 can diced green chilies (or jalapenos..depends on how spicy you like it)
1 can of water

Mix all of the ingredients together in a pot on the stove until melted and heated through.

Whipped Sweet Potato Bake

6 medium sweet potatoes
½ cup packed brown sugar
½ cup half and half
¼ cup butter
1 ½ cups miniature marshmallows

Peel and cook potatoes in boiling water until tender; drain. Add brown sugar, half and half, and butter. Whip with an electric mixer on medium speed until fluffy. Place in a lightly greased 2 ½ quart baking dish.

Smooth top of sweet potato mixture; place marshmallows uniformly over the top, covering completely. Bake uncovered at 400 degrees for about 10-12 minutes or until marshmallows are golden brown. Let stand 10 min. before serving. Makes 10-12 servings.

Tortilla Soup

1 lb bacon

2 cloves garlic, finely chopped

1 large onion, diced

12 cups chicken broth

28 oz can diced tomatoes

4 carrots, diced

4 potatoes, diced

1 tbsp salt

1 tsp pepper

 In a skillet fry bacon until golden brown. Reserve drippings. Chop bacon slices to be used as a condiment for the soup. Use just enough of the bacon drippings to sauté the garlic and onion until soft. Transfer to a soup pot. Add all remaining ingredients. Bring to a boil and reduce heat. Simmer for about 30 minutes or until carrots and potatoes are tender.

Roasted Garlic

an amazing addition to just about anything! throw it in your mashed potatoes for an instant yum factor!

6 heads garlic
1.4 cup extra virgin olive oil
2 tbsp oil

Preheat oven to 400. Remove any loose skin form the garlic heads and cut a 1/4 inch slice off the tops, exposing the tips of the cloves. Set the garlic heads cut aside up on a sheet of aluminum foil and sprinkle with the olive oil and salt. Wrap the heads in the foil and roast until tender, about 45 minutes. Let cool before peeling.

White Chili

1 package (1-1.2 lbs) ground turkey

1 can corn- drained

2 cans white beans- drained

1 jar chili verde salsa

1 chopped onion

6 cloves garlic chopped

2 tbsp cumin

1/3 cup sour cream

1 can chicken or beef broth

Sautee onions and garlic in a little oil till onions are soft. Add cumin and heat on med heat for 3 minutes. Add ground turkey, sautee till cooked. Add corn, beans, broth, salsa, and stir. Simmer on med heat for 5-10 minutes or heated through. Add sour cream and stir in completely.

Serve with grated cheese and olives if desired.

Italian Style Mac and Cheese

1 lb ziti, penne, or any other short pasta

1 lb italian sweet sausage, casings removed

2 tbsp extra virgin olive oil

1 tbsp butter

3 or 4 garlic cloves chopped

12 mushrooms sliced

2 tbsp flour

1 cup chicken stock

1 cup heavy cream

1 ten ounce sack Italian 4 cheese blend

1/2 cup Parmesan cheese

Cook pasta per directions on package.

In a non stick pan, brown and crumble sausauge. Drain crumbles on paper towel lined plate. Set aside. Return pan to heat, add oil, butter, garlic, and mushrooms. Season liberally with salt and pepper. Saute 3-5 minutes till mushrooms are golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble , then stir in 2 cups of the 4 cheese blend. When cheese is melted and comes to a bubble, remove from heat. Combine cheese sauce, sausage, and pasta and transfer to a baking dish. Sprinkle remaining 4 cheese blend and parmesan on top. Broil till brown and bubbly. 

Pain Perdu

Quite possibly the most delicious thing you'll ever eat for breakfast (or lunch, or dinner!)2 eggs 
1 cup sugar 
1 tablespoon cornstarch dissolved in a splash of water 
1 cup whole milk 
1/2 teaspoon freshly grated nutmeg 
8 slices stale white bread or 6 slices thick cut stale bread 
Butter, for griddle pan 
Warm maple syrup, powdered sugar, cinnamon sugar and/or fresh berries for topping 
Three Berry Compote, recipe follows

Preheat nonstick griddle or skillet over medium heat. Beat eggs very well, add sugar and beat again. Add cornstarch in water and beat that in, then add milk and nutmeg. Coat bread thoroughly in egg-milk mixture. Lightly butter hot pan with butter nested in paper towels. Add bread to the pan and cook slowly, 3 or 4 minutes on each side, 2 to 3 slices at a time. Serve hot with your favorite toppings or Three Berry Compote

Three Berry Compote: 
1/2 cup sugar 
1 lemon, juiced 
1/2 cup water 
1 pint strawberries, sliced 
1 cup raspberries 
1 cup blackberries 
1/4 cup maple syrup or honey

Combine sugar, lemon and water in a small sauce pot. Over moderate heat, dissolve sugar into water. Stir in fruit, coating it in sugar water and bring the fruit and water to a bubble. Reduce heat and simmer 7 or 8 minutes. Remove fruit with a slotted spoon to a serving dish and add maple syrup or honey to the pan. Thicken syrup 5 minutes and pour over fruit. Serve with French toast, pancakes or waffles.
I like putting this on top, before the berries or any fresh fruit.Devonshire CreamCream in bowl with electric mixer-1 8 oz block cream cheese1 tsp vanilla1/4 cup sugar1/4 cup sour cream1/4 cup light cream or half and half (I've also used milk which works just fine!)

Pumpkin Gooey Butter Cake

Cake:  1 (18 1/4-ounce) package yellow cake mix  1 egg  8 tablespoons butter, melted 

 Filling:  1 (8-ounce) package cream cheese, softened  1 (15-ounce) can pumpkin  3 eggs  1 teaspoon vanilla  8 tablespoons butter, melted  1 (16-ounce) box powdered sugar  1 teaspoon cinnamon  1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Check this out...

I found the cutest blog with great ideas.

Bakerella