Kristen's Recipes

1 (12 ounce) package smoked salmon

1 (8 ounce) package of softened brie cheese (depending on how much you like cheese)

1 French baguette

1 tsp. olive oil

1 tsp. fresh coarse ground black pepper

1 T. Grey Poupon Dijon Mustard

Slice french baguette in half inch slices an arrange of a cookie sheet. Drizzle baguette with olive oil. Scoop one dab of brie softened at room temperature onto each piece of bread. Cut salmon into equal portions and place on top of brie. Cook for 375 degrees for 8-10 minutes. Brush the salmon lightly with the grey poupon mustard. Sprinkle with pepper to taste.

1 sheet frozen puff pastry, thawed

1/2 C. cherry preserves

4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes

1/4 C. chopped pecans or walnuts

2 T. minced chives

 

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin C..   Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again.   Spoon a rounded 1/2 tsp.ful of preserves into each C.. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

4 slices prosciutto

4 T.s balsamic vinegar

4 slices fresh parmesan cheese

2 pears, any variety

4 sprigs mint

 

Peel, halve, & core the pears. Grill the pears on medium heat, turning once, until they are heated through & have nice grill marks on both sides, about 5-7 minutes. Alternately, you can sauté the pears in a little butter or apple juice to heat them through & soften them up a bit. Place one pear half on each plate. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), & then a mint leaf. Drizzle a T. of balsamic vinegar around each pear half. Spice up with salt & pepper if desired.

1 1/2 cups Corn Chex® cereal

1 1/2 cups Rice Chex® cereal

1 1/2 cups Wheat Chex® cereal

1/2 cup sliced almonds

2 tablespoons butter or margarine

2 tablespoons sugar

2 tablespoons frozen (thawed) lemonade concentrate

 

In large microwavable bowl, mix cereals and almonds.  In microwavable measuring cup, microwave butter uncovered on High about 30 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.  Microwave cereal mixture uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.   Oven Directions: Heat oven to 300°F. In ungreased 13×9-inch pan, mix cereals and almonds. In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes

1 bunch endive, cleaned, leaves separated and dried

2 ounces crumbled blue cheese

1 medium ripe pear, peeled and sliced into thin, small slices

12 small slices prosciutto

 

Choose bite-sized leaves to use for your appetizer. Place a slice of ripe pear into each leaf, and top with a few crumbles of blue cheese.  Wrap gently with a piece of prosciutto.  Serve immediately.

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeno slices (from 12-oz jar), drained

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.  In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeno slice.  Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

 

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

4 T. extra virgin olive oil, divided

1 lb. assorted fresh mushrooms

Sea salt & freshly ground black pepper to taste

3 Spanish onions, sliced thin

1 tsp. sugar

1 recipe flatbread (recipe follows)

extra virgin olive oil

½ C. fresh mozzarella

1 C. crumbled Blue Cheese

Heat the butter and 1 T. of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized.  Heat 2 T. of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down.  Season with salt and pepper to taste.  Preheat the grill. Flatten the dough, brush with olive oil, and place the dough on the grill. Grill the flatbread dough on one side until golden brown, then turn over.  Spread with mozzarella, onions, mushrooms and blue cheese. Serve hot.

Flatbread

1 package dry active yeast

1 1/4 C. warm water

2 ¾ C. unbleached all-purpose flour, plus more flour for rolling the dough out

1/4 C. whole wheat flour

2 tsp. Sea salt

2 tsp. crushed fennel

extra virgin olive oil, for brushing the bread

Combine the yeast and water in a mixing bowl and let it rest until it becomes bubbly. This should take about 15 minutes.  Using the paddle attachment of your electric mixer, combine the flours into the yeast mixture. Add the salt and fennel.  Place the dough hook onto the mixer and knead for 5 to 7 minutes. Remove the dough. Place it in a lightly oiled bowl, turning the dough to coat it with oil on all sides. Cover the dough with plastic and allow it to rise until doubled in size, which should take about one hour.  Punch the dough down. Cover. Allow it to rise another time until doubled, which should take about 45 minutes.  Turn the dough out onto a work surface. Divide it into as many pieces as you need for whatever you’re cooking. Brush lightly with olive oil. Cook on top of a hot charcoal grill or a stove top grill.

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2 T. flour, seasoned with salt and pepper

2 T. olive oil

For the dressing

Juice and zest of 1 lime

1 T. white wine vinegar

1 1/2 T. capers, drained

1 clove garlic, finely chopped

1 tsp grain mustard

1 T. chopped fresh cilantro leaves

2 T. extra-virgin olive oil

Salt and freshly-ground black pepper

First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you’re ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over.  They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.

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2 15oz. cans Chickpeas, rinsed and drained

2 T. EVOO

1 ½ tsp. Salt

Preheat oven to 375.  Lightly spray rimmed baking sheet with nonstick cooking spray.  Pat chickpeas dry and add them to baking sheet.  Drizzle oil and sprinkle with salt and toss.  Add additional seasonings if desired (ideas below).  Bake until they are golden brown and shrink slightly, 35 to 40 minutes.  They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard.  This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.

 

Chili Powder + Cumin

Minced Garlic + Minced Rosemary (store in fridge)

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

from Mom 100 Cookbook

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