Soaps.com - MESSAGE BOARDS

CRTEAM CHEESE spread. So easy especially if you like creamy with spicy. Take one container of cream chees and place on serving dish and then take some JALAPENO JELLY, yes jalapeno jelly and spread over the top of cream cheese. Can be served with crackers or breads. Yummy and sooooooooooooooo easy. You could also USE strawberry jelly as a substitue. YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

One more quick and easy for unexpected guests. Spread cream cheese on toasted bread and add black olives. YUMMY and so easy for drop in guests.

Tofu-Stuffed Pasta Shells

Ingredients
15 uncooked jumbo pasta shells
1 1/2 cups of firm tofu
3 tbsp grated romano cheese, divided
2 garlic cloves peeled
1 package frozen chopped spinach, thawed and dried
1 can Italian diced tomatoes, drained
1 can of tomato sauce
1/4 cup dry red wine
1/2 cup shredded mozerella cheese

Cook pasta shells according to package directions. Meanwhile, in blender, combine tofu, 2 tbsp Romano cheese and garlic until smooth. (Add 1 tbsp/ 15 ml water if mixture is to thick). Add spinach process until blended. Drain shells; stuff with tofu mixture.

In a small bowl, combine tomatoes, tomato sauce and wine. Spread 1/2 cup sauce in 11 in x 7 in baking dish with nonstick cooking spray. arrange stuffed shells over sauce. Top with remaining sauce.

Cover and bake at 350 F for 25 minutes. Uncover; sprinkle with mozzeralla and remaining romano. Bake 8-10 minutes or until shells are heated through and cheese is melted.

CHEESE BALL

1 (8 oz) package cream cheese (room temp.)
1/2 cup shredded cheddar cheese
1 Tablespoon mayo
3 green onions, chopped about a quarter inch long
1/2 package dried beef (I like to use summer sausage instead of the beef, or you can substitute your favorite meat!)

Combine all of the ingredients and enjoy!! It's best if you let it get cold for a couple of hours before serving!! Eat with butter crackers or club crackers.

That cheese ball recipe looke great !

STRAWBERRY PIZZA

(use pizza pan)
Sugar cookie dough for crust, add a little flour to roll it out. Bake and let cool. 350 till brown (@10 min)
Filling
Cream together 8 oz cream cheese
2 cups conf. sugar, then fold in
8 oz cool whip topping.
spread over cooled pie crust

Glaze:
1 pt mashed strawberries
3/4 cup sugar
2 Tablespoons corn starch
1/3 cup water
1/2 teaspoon vanilla
Mix well and cook until thick.
Cool and spread on cream cheese mixture.
Arrange 1 pt sliced strawberries on top.

Roasted Shrimp with 3 Sauces

Ingredients:
3 pounds fresh or frozen uncooked jumbo shrimp, peeled and deveined, leaving tails in tact, or 2-1/2 to 3 pounds fresh or frozen skinless centre cut- salmon fillet about 1 inch thick.
2 tbsp cooking oil, or olive oil
1 tsp kosher salt
3/4 tsp coarsely ground black pepper
1 receipe Bread- Butter Pickle sauce (see receipe below)
1 receipe Mango-Tomato sauce( see receipe below)
1 Avacado sauce (see receip below)

Move oven rack to upper third of oven (6 to 8 inches from top of oven)
Preheat oven to 475 F. Thaw shrimp or salmon if frozen. rinse and pat dry.

For shrimp: In slightly greased baking pan arrange shrimp in a single layer. Brush with cooking oil. Sprinkle with salt and pepper. Bake uncovered for 10 minutes or until opaque, turning once. Cool in a pan on a wire rack for 15 minutes. Transfer to a large bowl, cover tightly and chill overnight.

For salmon: Brush salmon with oil; sprinkle with salt and pepper. Place in a shallow roasting pan. Roast, uncovered about 15 minutes or until fish flakes easily when tested with a fork in the thickest portion. Cool 30 minutes. Wrap in a plastic wrap and chill overnight.

Prepare Bread and Butter & Mango sauces:
About 30 minutes before serving, remove shrimp or salmon from refregiator and transfer to a serving bowl or platter. Prepare avacado sauce.

Serve shrimp with 3 sauces.
If serving salmon, place cooked fish on a medium serving platter and arrange sauces around fish. Guests may cut off portions of fish with a serving spatula or fork.

Bread and Butter Pickle Sauce:
In a small bowl combine 1 cup mayonnaise; 1/2 cup drained bread and butter pickles, chopped, and 1tbsp finely shredded orange or lemon peel. cover and chill overnight.

Mango-Tomato Sauce:
In a small bowl combine 1 medium mango, peeled, seeded, and chopped; 1/2 cup chopped grape tomatoes; and 1/2 cup finely chopped red onion. cover and chill overnight.

Avacado Sauce:
In a small bowl combine 2 avacadoes, halved, seeded and peeled and chopped; 1/3 cup chopped green onion; and 1tbsp lime juice.

Grilled Salmon with Garden Mayonnaise

Ingredients

4 6 to 8 oz skinless salmon fillets, cut 1 inch thick
12 oz aspargus spears
1 tbsp olive oil
Sea Salt and freshly ground pepper

Rinse fish; pat dry. Snap off and discard woody bases from aspargus. Brush aspargus and both sides of salmon with oil. Season both with sea salt and pepper.

For a charcoal grill, place salmon on a greased rack of an uncovered grill directly over medium coals. Place aspargus on grill next to salmon. Grill for 8-12 minutes or until aspargus is tender and fish flakes easily, turning fish once halfway through grilling, and turning aspargus occasionally. ( For a gas grill, preheat grill Reduce heat to medium. Place fish and aspargus on grill rack. Cover and grill as above)

To serve, arrange aspargus on plates. Top each with salmon. spoon garden mayonnaise mixture on top of salmon. Serves 4.

Garden Mayonnaise;

In a small bowl combine 1/2 cup finely chopped celery(1 stalk) 1/4 cup thinly sliced green onions 1/3 cup mayonnaise, 1 tbsp lemon juice, and 2 tsp snipped fresh tarragon or 1/2 tsp dried tarragon crushed.

Artichoke-stuffed New Potatoes

Ingredients

16 tiny new potatoes(1-1/2 to 2 inche diameter)
1 tbsp olive oil
1 14- ounce can artichoke hearts, drained and chopped)
1/2 cup light mayonnaise dressing, or salad dressing
1/4 cup finely shredded parmesan cheese
Dash ground red pepper
1/4 cup snipped fresh parsley
2 tbsp finely shredded lemon peel
2 garlic cloves, minced

Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4 inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings or cook and use to make potato salad, or mashed potatoes). Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside.

For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, parmesan cheese, and ground red pepper. Spoon about 1 tbsp of the filling into each potato shell. Bake in a 450 F oven for 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Make 16 appetizers. These taste so good.

That sounds great GREEK. I like pretty much anything with artichoke hearts in them. Will have to see if I can find the receipe for snitzel with artichoke hearts, mmmmmmmmmmmmm good. Think I'm going to go make some cocoa with peppermint schnapps. Hubbie is making some venison chili and he grinds his own chilies to make chili powder.

Curried Butternut Squash Soup

Ingredients:
1 medium onion, chopped
3 tbsp butter
2 tsp red curry powder, or curry powder
2 tsp grated fresh ginger
1/2 tsp salt
1 14 oz can reduced-sodium chicken broth
1-1/4 cups of water
1-1/2 lb butternut squash, peeled, seeded, and cut into 1 inch cubes (4 cups)
1 14 oz can unsweetened coconut mik
1/2 cup half and half or light cream
1/3 cup cilantro (this is my favourite herb)

In a large saucepan cook onion in hot butter over medium heat about 10 minutes or until tender and translucent. Stir in curry powder, ginger and salt. Cook 30 seconds more.

Stir in chicken broth and water, bring to boiling. Add squash. Return to boiling, reduce heat. Simmer, covered, about 40 minutes or until squash is tender.

Cool soup slightly. Transfer half the soup at a time to a blender or food processor. Blend or process until smooth. Return all soup to saucepan. Stir in coconut milk, half-half, and chopped cilantro. Heat through. top with fresh cilantro.

Applesauce Cupcakes

Ingredients:
1 cup granulated sugar
1/3 cup shortening
1-1/3 cups applesauce
2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup raisins
1/2 cup packed brown sugar
1/3 cup butter
2 cups sifted powered sugar
1 tbsp milk
1 tsp vanilla

Preheat oven to 375 F. Line 18 2 1/2 inch muffin cups with paper bake cups; set aside.

In a large bowl, beat granulated sugar, and shortening with an electric mixer on medium speed until well mixed. Beat in applesauce. (Mixture will appear curdled. In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg and cloves. Beat into applesauce mixture. Stir in raisins.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in preheated oven for 18-20 minutes or until a wooden toothpick inserted in centres comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.

For frosting, in a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in powdered sugar, 1 tbsp milk, and the vanilla. If necessary, stir in enough additional milk, 1 tsp at a time, to make spreading consistency(if frosting thickens add additional milk) Frost cupcakes. Makes 18 cupcakes.

Test Kitchen Tip:

If all the cupcakes do not fit inthe oven at one time, refrigerate the remaining cupcakes while the first ones bake.

:-) Spicey Tasty Roasted Pumpkin Seeds
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Directions
1.Preheat oven to 275 degrees F (135 degrees C).
2.Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3.Bake for 1 hour, stirring occasionally
4. Enjoy !