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.

Chocolate peppermint cookies

These are one of my favorite “Christmas” cookies. 

 From: cooking classy 

Ingredients

• 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
• 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened about halfway (it should be fairly firm still)
• 1 1/4 cups (250g) granulated sugar
• 3/4 cup (160g) packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 16 oz. white chocolate, broken or chopped
• 1/4 cup (approx) finely crushed peppermint bits

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 
• Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).

Camp pasta salad

 From-

Cindy Diaz 

The pasta salad is 

1 lb pasta

1 cup feta crumbles

1 cup shredded carrots

1 cup diced cucumber 

1 cup quartered cherry tomatoes 

Chopped green onion

1 pkg baby spinach

The dressing:

1/2 cup apple cider vinegar 

1/2 cup sugar

1 garlic clove

1 green onion chopped

1 tsp salt

1 tsp dry mustard

1 cup vegetable oil

Put all ingredients except for oil in blender

Blend then slowly add oil while blending

Toss everything together. 

Butter cream frosting

 

Red white pasta

- food nanny

Alfredo Sauce:

• 1/2 cup 1 stick butter
• 1 3-ounce package cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• Salt and ground black pepper

RED-AND-WHITE MOSTACCIOLI:

• 1 pound uncooked mostaccioli
• 1 26-ounce jar meatless spaghetti sauce or 3 cups homemade sauce, divided
• 3 cups shredded mozzarella cheese divided

Directions

1. Melt the butter in a medium sauce pan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Mostaccioli:

2. Preheat the oven to 350 degrees
3. Cook the pasta according to package directions; drain.
4. Spread a thin layer of spaghetti sauce in a 9x13- inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
6. Preheat the oven to 350 degrees
7. Cook the pasta according to package directions; drain.
8. Spread a thin layer of spaghetti sauce in a 9x13- inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
9. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

caprese pasta salad

 

Ingredients

Vinaigrette Dressing

• ▢ ¼ cup olive oil
• ▢ ¼ cup balsamic vinegar
• ▢ 2 -3 tablespoon fresh lemon juice
• ▢ 1 clove minced garlic
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

Caprese Pasta Salad

• ▢ ½ pound dried pasta (farfalle or other small pasta works best)
• ▢ 8 ounces mozzarella pearls (or cubed fresh mozzarella)
• ▢ 2 cups grape tomatoes sliced in half
• ▢ ¼ cup fresh basil leaves thinly sliced
• ▢ salt and pepper to taste