Sangria

This is a delicious Sangria perfect for summer.  We usually have it on the boat when we gather together for our annual Blue Angels Day at Little Sabine Bay in Pensacola, Florida.  My niece, Tracy Doig got the recipe from her dear friend, Andy Turner.  You may use any fresh fruit you like.  This year we used fresh, sliced Chilton County peaches, orange slices and blueberries.  It was perfect!

Andy's Sangria

1 bottle each:  dry white wine, we used Chardonnay
                        sweet wine, we used Moscato

1/2 cup Peach Schnapps
1/2 cup sugar
1/2 bottle ginger ale (1 liter)

fruits of your choice:  peaches, oranges, mangoes, blueberries etc.

Everything should be chilled before you mix it together!
Combine all and chill well before serving.

Cheese Coins

These are a great appetizer cracker...you don't need cheese to spread on them-because the cheese is in them!  I found the recipe in "Cook"s Country"  You can refrigerate the dough for up to three days or freeze it for up to one month (pre-form into logs).  Thaw if frozen and cut the logs into 1/4" slices.

8 oz extra-sharp cheddar cheese (shredded) (2 cups)
1 1/2 cups all purpose flour
1 TBSP cornstarch
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
8 TBSP unsalted butter, cut into 8 pieces and chilled
3 TBSP water

1.  Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds  (I do not have a food processor so I used the my Kitchen Aid Mixer with the dough attachment - this worked well!) Add butter and process until mixture resembles wet sand, about 20 seconds.  Add water and process until dough forms, about 10 seconds.  Transfer dough to counter and divide in half.  Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour.

2.  Adjust oven racks to upper middle and lower-middle positions and heat oven to 350 degrees.  Line 2 rimmed baking sheets with parchment paper.  Unwrap logs and slice into 1/4 " thick "coins"  Place coins on prepared sheets, 1/2 in apart.  Bake until light golden around edges, 22-28 minutes, switching and rotating sheets halfway through baking.  Let coins cool completely on sheets before serving.  Coins can be stored in airtight container at room temperature for up to 3 days.

Pat's Dip

We call this Pat's dip after a friend, obviously named Pat gave me the recipe. It is my go to football watching dip. We dip chips, carrot chips , celery, you name it. 

1 lb. ground beef

8 oz. sour cream

1 jar salsa

1 pkg taco seasoning

8 oz. shredded cheddar cheese

8 oz. taco or mexican blend cheese

Brown ground beef and drain. Mix beef, taco seasoning and 3 tbsp of salsa together. Set aside

Mix sour cream with an equal amount of salsa. Set aside.

Layer in casserole dish:

1/2 of ground beef mixture

1/2 of sour cream mixture

1/2 remaining salsa

Cheddar Cheese

Rest of beef mixture

Rest of sour cream mixture

Rest of salsa

Mexican cheese

Bake at 350 until bubbly, around 20 - 30 minutes.

Greek Style Pizza

This is another pizza variation for our Friday Pizza night... I wanted something different and I started thinking Mediterranean/Greek and this is what I came up with.. For the "sauce" I put some olive oil in a skillet and turned it on low. I mashed 2 garlic cloves and added them to the oil along with fresh thyme, rosemary and parsley.  Leave for about 20 min on low.   That gets spread on the crust. Then I added chopped lamb to one side,(my side was vegetarian), seasoned with salt and pepper. The other toppings were carmalized onions and peppers, chopped olives, capers and feta cheese... Top with a small amout of mozzarella.. Pretty darn good.

Cheeseburger Pizza

I made this the past couple of week-ends and it is really good. Got the idea from a pizza place in Minnesota where the kids always go when they are up there fishing..

Saute ground beef with salt, pepper, garlic and whatever else you add to your cheeseburger. Layer a thin coating of pizza sauce, the ground beef, add onions, mushrooms, etc. Cook at high heat (450) til almost done. This last thing sounds a bit strange but really makes this pizza. Before adding the cheese squirt a bit of ketchup over the whole pizza! Add the Chedder cheese and continue baking til cheese is melted. Let rest a few minutes before cutting. This is really good as weird as it sounds!

Cesar Salad Deviled Eggs

I got this idea from a special that I watched on the Food Network. It was a Rachel Ray recipe. It is very tasty. I recommend making it the night before so that all the flavors can blend. This is for 6 hard boiled eggs.

2 to 3 tbsp mayonnaise

1 clove garlic, pressed or grated on a micro plane

1 to 2 splashes of Worchestershire sauce

Juice of 1/2 a lemon, or to taste

1/4 c ,or so of freshly grated parmessan cheese

2 heart of romaine leaves, finely chopped and divided in half.

Mix all ingred. except for half of the lettuce leaves. Pipe into your eggs and garnish the tops of the eggs with the last half of the lettuce leaves. We enjoyed these with our Thanksgiving dinner and Jessica commented that they were way better than regular eggs!

Mushroom Pesto

This is an easy, great tasting appetizer. It goes together quickly in a food processor. I use my mini processor & do it in two batches. It's not very heavy and is nice & garlicky!

8 oz. white button mushrooms
1/2 cup walnuts, toasted
2 cloves garlic
1 1/2 cups fresh parsley leaves
1/2 cup olive oil, approximately
1/2 cup grated parmesan cheese
salt & freshly ground black pepper
optional:
baguette bread, sliced into 1/2 inch slices, brushed with additional olive oil & toasted until crisp
pita chips
fresh veggies

Combine mushrooms, walnuts, garlic, & parsley in food processor & pulse until coarsely chopped. With machine running, gradually add the oil, blending just until the mushrooms are finely chopped. (my mini processor doesn't have a chute for adding oil, I just add oil, pulse, add more oil, pulse etc). Stir in the parmesan, season to taste with the salt & pepper. If not using the pesto right away, cover tightly with plastic wrap. Stir before serving as the mushrooms tend to discolor. Serve with crisp bread slices, pita chips, fresh veggies.

Veggie Spread

We tried to keep it a bit lighter this year during Thanksgiving so I lightened up this wonderful veggie spread. It's refreshing and delicious with either crackers or sliced veggies. It's also great on fresh bagels or finger sandwiches. It keeps well in the refrigerator for a week or so.

Veggie Spread

2 cucumbers, peeled & quartered

2 carrots, peeled & sliced

1 red pepper, seeded & quartered

1 medium onion, quartered

1/2 cup diced celery

1 envelope unflavored gelatin

2 Tablespoons lemon juice

3/8 cup mayonnaise

2 teaspoons dried dill

8 ounces neufchatel cream cheese

Combine all veggies in a food processor & finely mince. Drain in a sieve & then either place in cheesecloth, a kitchen towel or your hands & squish out as much moisture as you can. Set aside. Disslove gelatin in 1/4 cup water. Combine gelatin & remaining ingredients & mix until smooth. Stir in vegetable mixture until well blended. Serve with either crackers, sliced veggies or bread (dark and/or light). Refrigerate leftovers.