Again, sorry!! Here are a couple more of my friends' and family's favorite recipes!
Salsa Dip
2 8oz. cream cheese
Approximately 1.5 cups Pace Picante Medium Salsa (Or to taste!)
2 tsp. Garlic Salt/Powder (Or to taste!)
2 cups shredded cheddar cheese
Tortilla Chips
Mix cream cheese and salsa. Add salt and shredded cheese. Please adjust any of the amounts to taste! I don't actually measure when I make it. Serve with tortilla chips.
I used to make this, use a little less salsa, and then spread it on tortilla shells. Then you cut up the shells for bite-sized appetizers. Needless to say, that took a lot of time. One time I had some extra filling left and my family just started eating it with tortilla chips. It was just as good - and much, much easier!!
Hot Pizza Dip
1 package (8 ounces) of cream cheese, softened
1 cup (4 ounces) shredded Mozzarella cheese
¾ cups (3 ounces) shredded Parmesan cheese
1 teaspoon Italian Seasoning
1 can (8 ounces) pizza sauce
Sliced baguette bread, fresh vegetable dippers or Sea Salt Bagel Crisps.
Preheat oven to 350 degrees.
In Classic Batter Bowl, combine cream cheese and seasoning using the Mix ‘N Scraper. Spread into the bottom of the Mini Baker.
If not already done, grate the mozzarella and parmesan cheeses using the Rotary Grater. Sprinkle half of the mozzarella and parmesan cheeses over the cream cheese mixture.
Open the pizza sauce with the Jar Opener or Smooth-Edge Can Opener, if needed. Using the Skinny Scraper, spread the sauce over the cheeses. Sprinkle with the remaining cheeses.
Bake for 15 to 18 minutes, or until bubbly. Serve with Sea Salt Bagel Crisps in Medium Bamboo Bowl with Small Bamboo Spoon.
Strawberry-Rhubarb Pie
(I found this recipe online last week. I made it for the first time, and my husband loved it!!)
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped (I used about 2 cups, that was already chopped and then frozen)
2 pints fresh strawberries (I just used one container that I got at my local grocery store - I sliced them)
1 recipe pastry for a 9 inch double crust pie (I used Pillsbury!)
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Preheat oven to 400 degrees F.
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Salsa Dip
2 8oz. cream cheese
Approximately 1.5 cups Pace Picante Medium Salsa (Or to taste!)
2 tsp. Garlic Salt/Powder (Or to taste!)
2 cups shredded cheddar cheese
Tortilla Chips
Mix cream cheese and salsa. Add salt and shredded cheese. Please adjust any of the amounts to taste! I don't actually measure when I make it. Serve with tortilla chips.
I used to make this, use a little less salsa, and then spread it on tortilla shells. Then you cut up the shells for bite-sized appetizers. Needless to say, that took a lot of time. One time I had some extra filling left and my family just started eating it with tortilla chips. It was just as good - and much, much easier!!
Hot Pizza Dip
1 package (8 ounces) of cream cheese, softened
1 cup (4 ounces) shredded Mozzarella cheese
¾ cups (3 ounces) shredded Parmesan cheese
1 teaspoon Italian Seasoning
1 can (8 ounces) pizza sauce
Sliced baguette bread, fresh vegetable dippers or Sea Salt Bagel Crisps.
Preheat oven to 350 degrees.
In Classic Batter Bowl, combine cream cheese and seasoning using the Mix ‘N Scraper. Spread into the bottom of the Mini Baker.
If not already done, grate the mozzarella and parmesan cheeses using the Rotary Grater. Sprinkle half of the mozzarella and parmesan cheeses over the cream cheese mixture.
Open the pizza sauce with the Jar Opener or Smooth-Edge Can Opener, if needed. Using the Skinny Scraper, spread the sauce over the cheeses. Sprinkle with the remaining cheeses.
Bake for 15 to 18 minutes, or until bubbly. Serve with Sea Salt Bagel Crisps in Medium Bamboo Bowl with Small Bamboo Spoon.
Strawberry-Rhubarb Pie
(I found this recipe online last week. I made it for the first time, and my husband loved it!!)
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped (I used about 2 cups, that was already chopped and then frozen)
2 pints fresh strawberries (I just used one container that I got at my local grocery store - I sliced them)
1 recipe pastry for a 9 inch double crust pie (I used Pillsbury!)
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Preheat oven to 400 degrees F.
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
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