Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 8
- 8 ounces mozzarella cheese, in balls
- 16 cherry tomatoes
- 1/2 cup pesto sauce (in jars, available in gourmet section)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- olive (optional)
- fresh basil leaf (optional)
Recipe
- 1 mix pesto, olive oil, salt and pepper.
- 2 place drained mozzarella balls in a ziplock bag and add pesto mixture.
- 3 gently squeeze things around in the bag so that all the balls are nicely coated.
- 4 place a coated mozzarella ball and a cherry tomato on each toothpick.
- 5 to serve, arrange them in a circle on platter and garnish with olives or with fresh basil leaves.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- 1/4 cup neufchatel cheese
- 1/4 cup low-fat vanilla yogurt
- 1/2 cup marshmallow creme
Recipe
- 1 in a small bowl whip cream cheese until smooth.
- 2 stir in yogurt and marshmallow creme.
- 3 add platter of favorite fruit offerings and enjoy!
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- 1 (12 ounce) package velveeta pepper jack cheese, american singles can be substituted if desired
- 1/2 cup milk
- 2 tablespoons sour cream
- 1 teaspoon ground cumin
Recipe
- 1 in a small pot, heat milk and sour cream over medium-low heat, stirring until sour cream is fully incorporated.
- 2 begin adding cheese to pot, one slice at a time, until cheese is completely melted. ( i recommend tearing each slice into smaller pieces when adding to the pot).
- 3 sprinkle ground cumin into pot and stir to combine.
- 4 pour mixture into a bowl or small crock-pot, serve and enjoy!
Total Time: 1 hr 35 mins
Preparation Time: 5 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 2
- 4 plum tomatoes, halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- coarse salt
- pepper
Recipe
- 1 preheat oven to 325 degrees.
- 2 place tomatoes on a rimmed baking sheet, cut side up.
- 3 drizzle with oil, and sprinkle with thyme leaves.
- 4 season with salt and pepper.
- 5 roast until tomatoes begin to collapse, brushing occasionally with pan juices (about 90 minutes).
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 2 cups fresh basil (firmly packed)
- 4 peppercorns (freshly ground)
- 2 tablespoons pecans (toasted, occasionally i use the traditional pine nuts, toasted)
- 3 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup parmesan cheese (grated)
Recipe
- 1 put basil into mini processor, a cup at a time, pushing down as needed, until smooth.
- 2 add pepper, pecans, garlic, and salt. process some more.
- 3 add oil a little at a time and process until consistancy of whipped butter.
- 4 add the cheese and process again.
- 5 pack into sterile jars and top with thin layer of olive oil.
- 6 refrigerate, then enjoy!
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 2 cups packed home grown basil (or fresh as you can)
- 1/2 cup toasted pine nuts, cooled
- 1 cup grated parmesan cheese (either or both) or 1 cup romano cheese (either or both)
- 3 cloves crushed garlic
- 1/4-1/2 cup olive oil, depending on how creamy you want it
Recipe
- 1 put into a food processor first 4 ingredients. pulse to blend.
- 2 slowly add oil through feed tube to make a nice paste.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 1 lb velveeta cheese (mexican style)
- 1 lb sausage (jimmy dean can use hot or mild)
- 1 cup bisquick
Recipe
- 1 mix all ingredients in a bowl.
- 2 form into quarter size balls.
- 3 place on greased cookie sheet.
- 4 bake at 350°f for 8-10 minutes or until golden.
