Berry Salad with lemon cream

glaze 1/3 c water

1/3 cup sugar

zest and juice of orange

 fruit

2 LBS fresh strawberries halved

2 pints Black Berries

2 pints fresh blueberries

2 pints raspberries

LEMON CREAM

1/4 c mascarpone cheese

1/4 C lemon curd

1/4 C heavy cream

Bring to boil water, suage and orange until syrupy maybe 5 minutes. set aside and let cool.

Wisk together lemon cream ingredients.

 cut up fruit. pour cooled syrup over fruit.

serve fruit on top of cream.

CRANBERRY-JALAPENO CREAM CHEESE DIP

 

Festive APPETIZER. 

From mels

INGREDIENTS

• 12 ounces (340 g) fresh cranberries
• 4-5 green onions, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup (212 g) sugar, more or less to taste
• ½ teaspoon ground cumin
• 2 tablespoons fresh lemon or lime juice
• ¼ teaspoon salt
• 2 (8-ounces each) packages (454 g)cream cheese, light or regular, softened
•  Crackers, for serving

INSTRUCTIONS 

• Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
• When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
• Refrigerate for up to an hour before serving. Serve with crackers.

Wassail

2 Quarts apple cidar
1 quart cranberry juice
2 C. orange juice
1 C. sugar
3 cinnamon sticks
12 whole cloves
1/3 C. lemon juice

simmer for 1.5 hours

Mustard-Dill Tortellini Salad Skewers

Ingredients

• 1 (9-oz.) package refrigerated cheese tortellini
• 1 (8-oz.) package frozen sugar snap peas
• 68 (4-inch) wooden skewers

• 1 pt. grape tomatoes, cut in half
• Mustard-Dill Vinaigrette*

Preparation

1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

I had these at a brunch and they were delicious! To make it easier you can make it into a salad instead of putting it on skewers.  

Mustard Dill Vinaigrette

Ingredients

• 1/2 cup white wine vinegar
• 2 tablespoons chopped fresh dill
• 3 tablespoons Dijon mustard
• 2 pressed garlic cloves

• 2 teaspoons sugar
• 1 1/4 cups olive oil
• Kosher salt and pepper to taste

Preparation

Whisk together vinegar, fresh dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.

Roo's Hummus

This is a great recipe. Lots of flavor!


2 Cans Chick peas drained (save juice)
1/2 red Bell Pepper
2 Cloves Garlic
1 TBS Lemon
2 TBS Tahini (Sesame seed butter)
1/2-1 TBS Cumin
1/2-1 tsp Cheyenne Pepper

Roast Pepper and Garlic, then Puree. Add all other ingredients, puree til smooth. Add juice from chick peas to make right consistency.

Cottage Cheese-cucumber Dip

24 oz. container cottage cheese
1 C. Mayonnaise (optional)
1 1/2 English Cucumbers, peeled, seeded and diced
3-4 green onions
Garlic salt-to taste
salt and pepper- to taste
Dill weed- 2-3 T or to taste ( I used about 2 TBS but would probably use less next time)

Mix all ingredients together and serve with veggies, tortilla chips or crackers.

Enjoy!

3 cucumber sandwich's

from: Kat Newsome

This is my favorite of the 3. It has a lot of flavor.

1 8 oz. pkg Cream Cheese, soften
1/4 C. Mayonnaise
1 TBS Fresh dill
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Salt
1/8 tsp Cayenne pepper
1/8 tsp pepper

-Beat until blended

Stir in...

1/2 chopped sweet red pepper
1/4 c. chopped (finely!) onion (I used yellow but any would taste good)
1/4 C. Parsley

2 Lg. diced cucumber( seeded and peeled)

Spread on sliced baguette

Variations: Instead of chopping up the cucumber and putting in the spread, it's also good to just slice the cucumber and place on top of spread.

My 2nd favorite and the 2nd, easiest to make...

1 Large cucumber, peeled, seeded and GRATED
1 8 oz. Cream Cheese, soften
1 TBs Mayonnaise
1 tsp dried chives
1/4 tsp seasoned salt

Combine ingredients and serve as a mini baguette sandwich.

Now for the easiest recipe...

1 pkg Hidden Valley Ranch Mix
3 oz Cream Cheese soften
1/2 C. Mayonnaise
1 tsp lemon juice
1 sliced cucumber

Again, serve on a sliced baguette.

Salsa Recipe (for canning)

from: Debbie McAllister

10 qts. tomatoes, peeled and quartered
3 qts. chopped peppers (3 green bell, 3 red bell, 4 Anaheim, 8 yellow, 6 jalapenos)
2 red hot peppers, dropped whole into batch ( I don't add these if the jalapenos are super hot)
1 qt. chopped celery
4 onions
2 tsp. paprika
6 cloves garlic, pressed
3/4 C. sugar
2 T. Pepper
1 C. vinegar
1/3-1/2 C. salt
4 tsp cumin, if desired

Chop all vegetables and measure. Put everything into a pot and cook until soft and simmer until the desired thickness.

Helpful hints: wear gloves when chopping peppers. If you are going to finely chop/pureed tomatoes in a food processor you don't need to peal the tomatoes (this saves a lot of time). Save some jalapenos seeds, after salsa has cooked a little while taste it, if it needs more of a kick add seeds.

Ham Cheese Spirals

from Holly Morgan

1 egg
1/4 tsp. ground cayenne pepper
1 sheet frozen puff pastry, thawed
8 slices ham
1/4 cup grated Parmesan cheese

Preheat oven to 400*. Beat egg with 1 TBSP water. Roll pasty into 14X10 rectangle. Cut half lengthwise. Brush both halves with some egg mixture. Sprinkle pepper and 3 TBSP. cheese on 1 half. Cover with ham slices. Put other pastry piece on top, egg side down over ham. Brush with egg mixture. Roll like jelly roll to make 14 inch log. Cut into 24 slices. Place on parchment baking sheet. Brush with egg mixture and sprinkle with cheese. Bake 12-14 minutes. You can make this in advance and freeze until ready to bake.

Artichoke Appetizers

3/4 C. chopped onion
1 clove garlic
4 eggs
1/4 C. brad crumbs
4 saltine crackers, crushed
1/8 tsp salt
1/8 tsp oregano
1/8 tsp Tabasco
1/8 tsp pepper
2 TBS chopped parsley
1 (8 oz)can marinated artichokes, finely cut up
2 green onions, finely chopped
2 cups shredded sharp cheddar cheese

mix all ingredients together. Bake in mini muffin tins @ 350 for about 20 minutes. Makes 18

Bruschetta

from Jaimee Blood

3 Cups diced Tomatoes
5 TBS fresh basil
1 Tbs minced garlic
salt and pepper to taste
3-4 Tbs olive oil

Mix ingredients together and allow ingredients to sit for 30 min. to allow flavors to mingle. Slice baguette bread and brush with olive oil and broil til lightly brown. Serve toasted bread with tomato mixture.

Fiesta Salsa (Mexican Caviar)

1 can corn, drained
1 can black beans, drained
2 tomatoes
2 small avocados, diced
1 bunch green onions, chopped
1 bunch cilantro (optional)
1 pkg dry Zesty Italian salad dressing

Follow directions on salad dressing mix and pour over other ingredients. Chill.

Hot Artichoke Dip

1-14oz. can non-marinated artichoke hearts drained
3/4 C. mayonnaise
2/3 C. shredded Parmesan cheese
1-8oz. pkg. cream cheese, soften
1 clove garlic

Mix ingredients with mixer and bake @ 350 for 25-30 minutes