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.