Saturday, February 27, 2016

Apple Cheddar Bites™

This is a perfect appetizer for an awards party, get together or anytime. I've used honey for this recipe but you could also use a vegan or dietetic sweetener. 

I've also used cheddar cheese for this recipe but you can use a vegan cheddar cheese as well.

1 pkg. pre made pie crust
Non stick cooking spray
1 - 2 apples cut up
1 tsp. honey
1/8 - 1/4 tsp each: salt, pepper
Pinch each: cinnamon, red pepper flakes
1 - 2 oz. shredded cheese
1/8 -1/4 c. flour (enough to flour work board and rolling pin)

Preheat oven to 350°.

Spray 1 muffin tin (12 muffins) with nonstick cooking spray. 

Remove package of pie crust from refrigerator. Let it set out a few minutes to warm up. This will make it easier to roll out.

Flour work board and rolling pin with some of the flour. 

Remove pie crusts from package. 

Use rolling pin to roll out pie crust to desired thickness. Use a wide mouth glass to cut 6 circles from crust. Place crust circles into 6 muffin cups. Repeat process with other pie crust. 

Rinse, core and cut 1 apple into bite size pieces. If needed, prepare other apple.

In a bowl combine, apple, salt, pepper, cinnamon, honey, pepper flakes, mix well to coat. 
Place 1 tsp. approx. of apple mixture into each muffin cup. 

Top each muffin cup with the shredded cheese. Place muffins tin into oven and bake or 20 - 30 minutes or until pie crust is golden brown. Keep an eye on it so that it doesn't burn. 

Remove muffin tin from oven and let cool.

Serves 4 ( 3 each). 

Sunday, February 14, 2016

Razzle Dazzle Raspberry Croissants™

This is a great dessert for date night or anytime. I've used fresh raspberries but you can use frozen if fresh raspberries are not available.

6  Croissants 
1 1/2 qt (6 c.) fresh raspberries
1  1/4 c. sugar regular or dietetic
2 - 3 T. cornstarch
1 qt. whipping cream 
1 1/2 tsp. vanilla extract

Beat whipping cream with a hand mixture until stiff, While beating add vanilla and 1/4 c sugar. When done mixing keep cool in refrigerator until ready to serve.

Set aside some berries for garnish. Cover rest of berries in saucepan with water. Add sugar, cornstarch. Bring to a boil, reduce heat, Reduce slightly for a few minutes. When finished cooking let cool.

To serve: cut croissants in half. Take 1/2 of a croissant on a plate. Top croissant with whipped cream. Top the cream with the cooked raspberries. Garnish with reserved raspberries. 

Serves 12.

Tuesday, February 9, 2016

Blame It On Mardi Gras Shrimp Creole™

You don't have to go to Mardi Gras to enjoy this recipe. 

1 - 1  1/2 lb. pre cooked shrimp
1 can organic diced tomatoes 
1/8 - 1/4 tsp. each: salt, pepper, Worcestershire sauce
1/4 c. dry white wine, or vermouth (optional)
2 - 3  T. each: olive oil, butter
1 each: medium onion, bell pepper chopped
2 - 3 celery stalks chopped
1 - 2 cloves crushed, chopped garlic
Pinch each: red pepper flakes, cayenne pepper

Seed, rinse and chop pepper. 

Rinse and chop celery, set aside

Peel onions and garlic. Crush and chop garlic, chop onions, set aside. 

Thaw shrimp if needed.

Heat saute pan over medium high heat, lower heat to medium, add oil and butter. Add onions, garlic, bell pepper, celery, pepper, half of salt, red pepper flakes. Cook for 5 - 8 minutes or until onions are tender. Add tomatoes, Worcestershire sauce, rest of the salt, cayenne pepper. Carefully add wine and cook for 6 - 10 minutes or until tomatoes are reduced slightly. 

Add shrimp and cook for 3 - 5 min more or until shrimp is heated. 

Serves 4- 6.

Saturday, February 6, 2016

Virgin/Bloody Mary ™

This is my version of a Bloody Mary. This is perfect for game day or anytime. Enjoy!

46 oz, jar vegetable or tomato juice (regular or low sodium)
1 - 2 tsp. : lime juice, T
abasco sauce (to taste),
1/4 - 1/2 tsp. each: Worcestershire sauce horseradish (prepared)
1 clove diced garlic (optional)
4 - 6 celery stalks (garnish)
1 lime cut into wedges (garnish)
4 - 6 oz vodka (Bloody Mary)

Juice 1 lime.

Peel, dice garlic, clean celery, cut 1 lime into 6 wedges, set aside.

In a pitcher combine garlic and remaining ingredients over ice.

Pour in glasses, Garnish with celery and lime wedges.

Serves 4 - 6.