Siesta Fiesta Cookbook
by Heather Compiled by The Ladies A.k.a. Siestas of the Living Proof Ministries Blog Across the World and In God’s Word~that is the Bible
What is a Siesta Fiesta? You might ask, is it some kind of sleepy party or a celebratory nap for a tired woman after a long day? Well, actually, it is a spell check issue. It began with Beth Moore writing on her LPM blog (http://blog.lproof.org/) the name “Sista,” and spell check told her no, it is “Siesta.” And so we Sistas became Siestas. Then Beth came up with a great idea to have a Siesta Fiesta in San Antonio. She and her staff have diligently planned with Lifeway, along side some servant-hearted Siestas, to make this LPL conference extra-special—filled with a group of women, who highly esteem the Lord Jesus and one another. Many women, who are coming to gather, have never seen one another face to face. They wouldn’t know each other across a room or at “the Wal-Marts,” as Sophie (BooMama) might say. But for some reason, God has seen fit to create something different in this world o’ blog, where He is glorified and His children are gathered to share what Jesus is doing in this generation on our planet. With names like The Preacher’s Wife, Girlfriends in God, and The Simple Wife, we recognize the “handle” of a person, often before we even know their names. And don’t even get me started on trying to explain it to someone else. Before you know it, I am explaining that I am not some crazy—unless you mean crazy about Jesus! Often the reply is a hesitant “OK…I see.” But they don’t, really. And recipes-- we often share the same meals around our tables, from recipes—treasures really—gleaned from one another. So our hearts are bound together with a love for Jesus, His Word, and one another. So we pass that love along to our families-- sometimes through cooking, as our artist Allison might say. All proceeds from this cookbook will go towards building water wells through Life Outreach International (see back page) in honor of Beth and the whole Living Proof staff. We love, because Jesus first loved us—so let the fresh and clean water come and bring life to thirsty souls! So sit a spell, get your dark roast coffee with half & half and a touch of cinnamon or a steaming cup of tea, and enjoy the compilation of recipes from Siestas across the globe. Stop and pray for them, as God brings their names to the forefront of your vision and as you prepare their recipes in your home. This offering is humbly dedicated to Beth with a giant love that only God can hold for her. May Jesus always stir your heart, dear Siesta Mama, and satisfy your soul with Him alone all of your days. Thank you for pouring out your life daily—it is a sweet aroma so very pleasing to the Father. We love you so! Love,
Holly Smith
This ebook is available online for a suggested donation to Life Outreach International of $5 at http://www.crownlaiddowndesigns.com/siesta-fiesta-cookbook/. Acknowledgments: • Kristy Bybee—Thank you for sending the awesome photos from your medical mission trip in Mexico. Little girls like this one, with heart problems (pictured below), are what this cookbook is all about! • Heather Ferguson—Thank you for sharing your wonderful photos from the mission field in Peru!
Artists: Becky Schultea (Our cover contest winner from The Woodlands, TX. Check out her blog at http://www.justbeenme.blogspot.com), Tabby Gallardo (http://walkingonhighhills.blogspot.com), Gretchin Anderson (http://powerfulprayer.blogspot.com), Jackie Davis (http://www.sharinghisplan.com), Lynn Reyes, Sheryl Harris, Claudia Leftwich, Kathy Fraley, Jeanna Warren, Dawn Hendrix, Allison Johns (http://www.saskl.blogspot.com), Lisa Breuer, and Kyra & her Friends, Nate and Jessica Life Outreach International’s Brandon Heckler for helping to provide information, connection, details and the Water for Life insert. Recipes and sayings contributed by Siestas from across the globe…thank you, each one, for sharing your family heirlooms and treasured recipes. If I missed yours somehow, please forgive me. Thanks also go to the generous anonymous givers, who gave more than they will receive to provide cookbooks for others and water for these thirsty children. God sees how kind you have been! Finally, thanks and praise for those of you, who have covered this project in prayer. May blessings be multiplied back to you, dear ones! It has been an honor to be your servant. *4 Printings, 650 books and sent a total of $2,709.64 to build clean water wells.
by Gretchin Anderson in Chicago, IL
Table of Contents Introduction/ Dedication..………………...………….. i Acknowledgements...…..………..………..……………. ii Appetizers & Party Foods…….………..…..…………..1 Breakfast……………………………...……………………..27 Soups, Salads & Sides…………..………..……………..42 Main Course…………………………..…………………....94 Breads & Baked Goods…………..…………………..173 Desserts…………………….…………..………………....192 Lagniappe………………….…….………………….……289 Measurements and Abbreviations….………….304 Index……………………………………………..……..….306 Life Outreach International – Water for Life…………………………….Back Cover
My favorite 'family saying' comes from my grandmother. She wasn't really into compromise or negotiations, rather liked to say, "If only one of us can be happy, it may as well be me!" Always makes me smile!
Sarah Stirman
http://www.sarahstirman.blogspot.com
Appetizers & Party Foods
Photo: This is a cathedral at the top of an old pyramid in Mexico .
by
Kristy I use a line with my own kids that my mom used with us. When we were playing and broke something, say a glass vase, you would hear the frustrated, trying to keep calm, tone in Mom's voice as she called out matter-of-factly from her place in the house, "Save the pieces."
Toni Harlow
By Tabby Gallardo in Nebraska
Apache Dip
1 - 9" King’s Hawaiian bread round 1 c. sharp cheddar cheese, grated 3 - 8 oz. pkgs. cream cheese ½ c. minced green onion 1 t. Worcestershire sauce 2-3 - 4 oz. cans green chilies, chopped 1 c. chopped ham Cut top off of Hawaiian bread and scoop out inside, set aside. Mix all ingredients together. Put mixture into bread. Replace top. Bake at 350 for 1 hr. and 10 min. (or until hot). Serve with reserved bread, crackers or chips for dipping.
Tenille Rauls Little Rock, AR
Sausage Swirl 4 c. plain flour ¼ c. sugar 2 T. baking powder 1 t. salt 2/3 c. vegetable oil milk 2 lbs. sausage Mix all ingredients, except for sausage and milk. Add milk to make a stiff dough. Roll dough very thinly and spread sausage onto dough. Roll into a log and chill. Slice (making a swirl/pinwheel design) and put under broiler until slightly browned, then flip and broil until the other side slightly browned. This doesn't take very long!! Roll may be frozen before sliced and baked.
Rachel Callahan
http://rachelzcallahan.blogspot.com
“Killer” Chile Con Queso
1 - 10 ¾ oz. can cream of chicken soup, undiluted ¾ c. evaporated milk 1 - 7 oz. can diced green chilies 2 T. minced jalapenos (opt.) 1 - 4 oz. jar chopped pimiento, drained 1 t. ground cumin 1 – 1 oz. pkg. ranch dip mix 1 can RO*TEL tomatoes and peppers 1 lb. Velveeta, cut into cubes ¼ c. minced fresh cilantro minced fresh cilantro for garnish tortilla chips for dipping Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and RO*TEL in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed. Make-Ahead Tip: This queso can be made ahead or even frozen and reheated before your event. I prefer to reheat it in the microwave. By Molly Fowler “The Dining Diva” in Menus for Entertaining I always add taco meat and chopped onion to the cheese dip, but hey, that is just me and I can't stop adding to a recipe to save my life. Obsessed much. This cheese dip is AWESOME because it is soup-based which means it doesn’t quickly turn into a solid mass like most cheese dips. Props to Molly Fowler for the science behind this recipe.
Melissa Moore-Fitzpatrick
http://livingproofministries.blogspot.com
Cream Cheese Dip 2 - 8 oz. pkgs. cream cheese 1 lg. container of sour cream 1 can RO*TEL 1 can chopped green chilies 1 lb. sausage 1 sm. onion, chopped Sauté onion and sausage. Drain. Add other ingredients until melted together. LOVE this with Fritos!
Kimberly Gholson
http://www.kimigmomof3.blogspot.com
Avocado-Mango Salsa
1/8 t. kosher salt, divided 1 ¼ c. chopped peeled avocado 1 c. chopped peeled mango (you can also buy the jarred or canned mango) 1 T. finely chopped fresh cilantro (opt.) 4 t. fresh lime juice Combine 1/8 t. salt, avocado, mango, chopped cilantro, and juice, tossing gently. Let stand 10 minutes. Courtesy of Cooking Light, May 2007. Serve with tortilla chips. This makes either a great appetizer or a good side to sandwiches or even enchiladas.
Meghan
http://spicymagnolia.com
Siesta's Kid Dip for Strawberries 8 oz. soft cream cheese 1 sm. jar marshmallow creme 1 t. orange juice Combine cream cheese, marshmallow creme, and orange juice in a bowl. Help your child whip above ingredients using electric beater on medium until mixed. Serve right away with strawberries, grapes, and apples.
Bev Brandon
http://beverly-brandon.blogspot.com
Baked Brie in Puff Pastry 1 wheel (4.5 oz.) Brie 1 sheet Puff Pastry, thawed Roll out pastry to 1/8 inch thickness. Place wheel of Brie in center of pastry. Wrap dough under wheel, sealing completely by crimping edges together. Place wrapped Brie on cookie sheet and bake at 400 degrees for 12 to 15 minutes or until pastry is golden brown. Let set 20 minutes before serving.
Bev Brandon
http://www.beverly-brandon.blogspot.com
Best Black Bean Dip 2 cans black beans (drained) 1 med. onion 2 green peppers 5 cloves garlic 2 T. ground cumin 2 t. seasoned salt dash of cayenne pepper ¼ c. oil
In food processor - purée beans, onion, garlic, and peppers - stir in spices and salt. In skillet heat the oil and add beans - cook over medium heat stirring constantly. Let beans simmer ‘til they have thickened. Serve warm or cold as a dip. Also, makes a great taco or quesadilla filling. Easy and Yummy!
Sister Lynn D'Souza
Clyde, MO
Black-Eyed Pea Hummus 1 ½ t. garlic or 3 cloves, peeled ½ c. fresh lemon juice (about 2 lemons) 1/3 c. tahini (sesame seed paste) 1 t. ground cumin ½ t. salt ½ t. paprika 2 - 15.8 oz. cans black-eyed peas, drained Mix all together in food processor. Garnish with chopped red pepper and a few left over whole peas. Serve with toasted pita wedges. Yield: 3 ½ cups
Verna Bass
Murrells Inlet, SC
Cheddar Crock Spread
6 oz. shredded cheddar cheese 1 – 3 oz. pkg. cream cheese ¼ c. margarine ¼ c. milk 1 T. chopped onion (can substitute minced garlic) ½ t. Dijon mustard ¼ t. Worcestershire sauce few dashes bottled hot pepper sauce (to taste) Bring cheeses to room temperature. In a mixing bowl, beat cheeses and butter with a mixer ‘til combined. Add milk, onion, mustard, Worcestershire sauce, and hot pepper sauce ‘til smooth. Pack into a 16 oz. jar crock, or bowl and seal. Refrigerate for 6 hours at least. Serve at room temperature with crackers. Recipe obtained from Karla Wardell
Leah Adams
http://thepoint-leah.blogspot.com
Black Bean Salsa 2 cans black beans, drained and rinsed 1 pkg. frozen corn, thawed ½ c. salsa 1 can, sliced black olives ¼ chopped onion or to taste Mix and store in refrigerator. Best if made ahead so flavors can marry. Serve with tortilla chips or nacho chips. Can also add fresh, diced avocado.
Arlet Bahr
Washington
Both of my grandmothers were GREAT cooks! My MurMur would season away as she felt everything needed to be “doctored up!” Usually she was pouring more sugar. She made the best cinnamon toast in the world, and she would even let us have 3 pieces! Marthanne Freeman
Dallas, TX
Cheese Ball
2 – 8 oz. blocks of Philadelphia cream cheese 6 - 8 green onion tops 1 t. Worcestershire sauce 1 t. Accent 2 jars (or pkgs.) of Hormel dried beef In a food processor, chop up 1 jar of dried beef and set it aside. Chop up green onion tops (by hand…the food processor makes juice out of them). Mix chopped dried beef, onions, cheese, Worcestershire sauce and Accent together and form into a ball. Chop the other jar of dried beef and roll the cheese ball in it. Wrap it and refrigerate it for at least 12 hrs. Serve with Sociable crackers (or crackers of your choice). The first time I served this to my brother….he looked at it, turned up his nose looked at my younger brother and said “I have seen things in a cow pasture that looked better than that!” My younger brother assured him that he had rubbed his face in those cow patties enough that he knew for a fact the cheese ball tasted a lot better. My older brother has since passed away (not from the cheese ball) and every time I make it now I think of that story. As it turned out, he was the one that always insisted I make it whenever he came in town.
Claudia Leftwich
Ft. Smith, Arkansas
Chicken and Rice Salad 2 chicken breasts, cooked and shredded 1 pkg. ranch dressing mix ½ c. celery, chopped ½ c. onion, chopped (green or regular) ½ c. mayo 2 c. rice, cooked Mix all ingredients together and serve hot or cold. From Alicia Covington
Leah Adams
http://thepoint-leah.blogspot.com
Vidalia Onion Dip
3-4 lg. Vidalia onions, coarsely chopped 3 T. unsalted butter (no margarine) 1 c. mayonnaise (none of that fat-free garbage) 1 ½ c. sharp cheddar cheese, grated ½ t. crushed red pepper 1 clove garlic, minced Tortilla chips for serving Preheat oven to 375. Sauté onions in butter, until somewhat clear and soft. Add minced garlic and sauté for another minute. Remove from heat. In a mixing bowl, combine onions with mayonnaise, cheese, red pepper, and garlic. Pour into a buttered casserole and bake at 375 for 25-30 minutes. Serve with tortilla chips or crackers. Modified from Come On In
Sophie
http://boomama.net
Mississippi Sin Dip 1 loaf French bread 8 oz. container of French onion dip 4 oz. can green chilies, drained 1 pkg. of bacon bits 2 c. grated cheddar cheese 8 oz. pkg. of cream cheese, softened And yes, all this cheese makes it seem very fattening, but think of all the calcium! Plus, the bacon bits provide some protein. Anyway, cut out top of French bread and scoop out insides. Mix all other ingredients together in a large bowl. Put the dip inside the loaf of French bread and put the top of bread back on. Wrap the whole thing in foil and bake 1 hour at 350. I personally love this served with Fritos Scoops, but it would be great with crackers too. I can guarantee I’ll be making this a lot during college football season, because watching the Aggies while eating fattening foods is what fall is all about. From Jennifer at http://mississippigirl13.blogspot.com
Melanie
http://thebigmamablog.com
Chicken-Chile Tostadas
1 T. olive oil 1 c. pre-chopped onion 1 t. bottled minced garlic ½ t. ground cumin ½ t. ground chipotle chile pepper ¼ t. ground cinnamon 1 lb. ground chicken breast ½ c. bottled fat-free salsa ¼ c. water ½ t. salt 2 T. chopped fresh cilantro 1 t. lime juice 4 – 6 “corn tortillas 1 c. shredded iceberg lettuce 1 c. (4 oz.) pre-shredded reduced-fat Mexican cheese blend or cheddar cheese ¼ c. reduced-fat sour cream Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until onion begins to soften. Add cumin, chipotle, and cinnamon; cook 30 seconds, stirring constantly. Add chicken; cook 4 minutes or until chicken is done, stirring to crumble. Add salsa, water, and salt; cook 3 minutes or until slightly thickened. Stir in cilantro and lime juice; remove from heat. While chicken cooks, place tortillas directly on oven rack; bake at 400° for 5 minutes or until slightly crisp. Place 1 tortilla on each of 4 plates; top each tortilla with ¼ cup lettuce, ¾ cup chicken mixture, ¼ cup cheese, and 1 tablespoon sour cream.
Meghan
http://spicymagnolia.com
“A good cook is a messy cook. I'll cook, you clean!" - ME! Michelle Bentham
http://michellebentham.blogspot.com
Cold Vegetable Pizza
2 - 8 oz. refrigerated crescent rolls 1 c. mayonnaise 1 - 8 oz. cream cheese, softened 2 ½ c. mixed, chopped fresh vegetables (cucumber, radishes, broccoli, green onion, green pepper, carrots, or celery) I also have used colorful cauliflower, makes for a pretty dish. ¾ c. shredded cheddar cheese Unroll the crescent rolls and place in an ungreased 15 “x 10” x 2” baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees for 10 minutes or until golden brown. Cool. In a small mixing bowl, beat the mayonnaise, cream cheese and dill until smooth; spread over crust. Top with the vegetables of your choice. Sprinkle with cheese; press lightly. Cover and chill for at least 1 hour. Cut into squares.
Alexia in Champaign, IL
http://alexia-savedbygrace.blogspot.com
Ham Ring Around 1 T. butter, softened 2 T. dried parsley flakes 2 T. chopped onion 2 T. mustard 1 c. diced ham 1 - 8 oz. can Pillsbury refrigerated crescent dinner rolls 1 t. lemon juice 1 c. shredded mozzarella ½ c. shredded cheddar 1 c. fresh broccoli (chopped, cooked, drained) Heat oven to 350 degrees. Grease large cookie sheet. Combine butter, parsley, onion, mustard, and lemon juice. Blend well. Add cheese, broccoli, and ham. Mix lightly. Unroll dough into 8 triangles. Arrange overlapping with pointed ends out. Leave a 3 inch round opening in center. Spoon filling on widest part of dough. Pull end points over filling and tuck under dough to form a ring. Bake for 25-30 minutes. This appetizer is always a favorite at parties! It will go fast! Serves 8
Amanda Barr in Springfield, MO
http://barrfamilynews.blogspot.com
Mango Salsa
1 lg. seedless orange 1 lg. ripe mango ¼ c. fresh chopped cilantro ¼ c. sweetened coconut 1 sm. red onion, diced, about ¼ cup 1 kiwi juice of 1 lime (2 T.) dashes of salt, pepper and Tabasco, if desired. Peel all but lime. Coarsely chop. Place mango, onion, cilantro, coconut and lime juice in blender or food processor and pulse a few times. Pour into a bowl. Finely chop oranges and kiwi by hand and stir in by hand. Add spices. Let marry several hours in fridge. Serve with tortilla chips or use as a grilling sauce for meat. To make it spicier, add more red onion and Tabasco. I usually quadruple this recipe because we love it, we love it, we love it!
Angela Cottrell
Tennessee
Asian-Style Dip ½ c. mayonnaise ¼ c. sour cream 2 T. soy sauce ½ T. dried basil 1 T. sesame oil 1 T. toasted sesame seeds 1 T. rice vinegar ¼ t. dried ginger 1 t. sugar ½ t. dry mustard 1/8 t. ground red pepper Assorted cut-up vegetables (carrots, red bell peppers, sugar snap peas, cucumber, broccoli, etc.) Combine first 11 ingredients in a small bowl; whisk to blend. Cover and refrigerate.
Sophie
http://boomama.net
Fried Bow Tie Pasta
8 oz. bow tie pasta 2 eggs 3 T. milk Italian bread crumbs (recipe below) 2/3 c. olive oil (can add 1 T. bacon grease for “a taste sensation,” as my Chris would say) Italian bread crumbs: 12 slices bread (cook for 15 minutes at 250 degrees to dry), grate finely with food processor Add in: 1 t. oregano 1 t. sweet basil ½ t. garlic powder 1 t. salt 1/8 t. cayenne pepper 4 T. Parmesan cheese, grated Boil bow tie pasta in boiling water for 7 to 8 minutes. Remove from heat and drain. Mix eggs and milk in a small bowl. Dip each piece of pasta in egg mixture, and then roll in Italian bread crumbs in a large bowl. Set on a plate. Heat oil on medium high heat for 5 minutes. Place a handful of pasta in oil. Cook for 2 ½ minutes (approximately) and turn. Cook another 2 ½ minutes until they are golden brown on both sides. Set aside on a plate with a paper towel to drain excess oil. Serve with spinach artichoke dip, cheese fondue or just eat one-by-one, just for fun.
Holly Smith in Monument, CO
http://crownlaiddown.blogspot.com
Guacamole 2-3 ripe avocadoes (should be firm, but have some give when you squeeze) 1 sm. tomato, cut in pieces garlic powder seasoned salt black pepper Mash avocado until it is slightly smooth, but still has some chunks. Cut up tomato and mix with avocado mixture. Season with garlic powder, seasoned salt, and black pepper to taste.
Melanie
http://thebigmamablog.com
Fruit Salsa by Ashley Salsa: Chop these in a food processor 2 granny smith apples 2 kiwis 1 container of fresh strawberries Squeeze juice from one large orange In a small bowl combine 2-3 T. of brown sugar 2-3 T. of apple jelly
Combine with the fruit Sometimes I add a little vanilla extract and cinnamon. Use some cinnamon flavored Wheat Thins or chips to dip.
Ashley
http://www.thehoneahome.blogspot.com
Fruit Salsa by Stephanie 2 granny smith apples 2 kiwis 1 carton strawberries 2 T. brown sugar 2 T. orange juice 1 T. apple jelly Core and dice apples. Peel and dice kiwi. Dice strawberries. Stir the fruit together until well blended and add brown sugar, orange juice and jelly. Let refrigerate for 20 minutes. Serve with Honey Maid Cinnamon Sticks or Cinnamon Sugar Chips (Cut flour tortillas with a pizza cutter in triangles...dampen with wet paper towel and sprinkle with a cinnamon/sugar mixture – 1 T. cinn/2 T. sugar - Bake at 350 for 8 minutes).
Stephanie Drew
http://allenandthegirls.blogspot.com
Hill Country Pecan Spread 1 – 8 oz. pkg. cream cheese, softened 2 T. milk 2 oz. dried beef, chopped ¼ c. chopped green pepper 2 T. minced onion ½ c. sour cream ½ t. minced garlic ¼ t. pepper 1-2 T. chopped pickled jalapeños 2 T. butter ½ c. chopped pecans
Using an electric mixer, blend together softened cream cheese and milk. Stir in dried beef, green pepper, onion, sour cream, garlic, pepper, and jalapeños. Mix well. Pour into 1 qt. baking dish. Melt butter in a small skillet; add pecans and sauté over medium heat until light brown. Spread over cream cheese mixture, and bake in a pre-heated 350 degree oven for 20 minutes. From the Peach Tree Tea Room in Fredericksburg, Texas
Pat Schaerdel
Lago Vista, Texas
Hot Chicken Salad 6 chicken breasts 1 stalk celery, chopped fine ½ c. chopped almonds ½ sm. onion, chopped fine mayonnaise Potato chips, crushed Sharp Cheddar Cheese, shredded Boil the chicken ‘til it is falling off the bone. The more tender, the better! Cut into small pieces and put into a big bowl for mixing. Add the cut up celery pieces, the chopped almonds, and the onion. Mix all this with mayonnaise. Now, everyone likes different amounts of mayo so mix what you prefer. Spread this mixture in a Pyrex dish and bake at 350 for 45 minutes. Remove from the oven and spread the crushed potato chips as a layer on top of the chicken. Cover the potato chips with the cheddar cheese. Put back in the oven and watch for the cheese to melt. Remove from oven.
Cindy in High Point, NC
http://www.cabforhimblog.blogspot.com
Marinated Cheese by Kimberly ½ c. vegetable oil 1 envelope Italian dressing mix ¼ c. white vinegar 2 T. minced green onion 2 T. water 1 ½ t. sugar 1 block, each Monterey jack cheese and cheddar cheese 8 oz. pkg. cream cheese 1 - 4-oz. jar pimento, drained Assorted crackers
Whisk together first 6 ingredients, set aside. Cut Monterey jack in half lengthwise. Cut each half crosswise into ¼ inch thick slices. Repeat with cheddar and cream cheese. Arrange cheese in 4 rows in a shallow dish, alternating Monterey jack, cheddar and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours. Drain marinade; arrange cheese on platter in rows. Top with pimento and serve with crackers.
Kimberly Gholson
http://www.kimigmomof3.blogspot.com
Salsa Fresca 2 lg. fresh, ripe tomatoes, chopped ½ lg. white onion, peeled and minced ¼ t. minced raw garlic, or to taste 1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste ¼ c. chopped cilantro leaves 1 T. fresh lime juice or 1 t. red-wine vinegar Salt and freshly ground pepper. Combine all ingredients, taste and adjust seasoning as necessary. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours. Recipe from New York Times, July 26, 2006
Melissa Moore-Fitzpatrick
http://livingproofministries.blogspot.com
Marinated Cheese by Stacie ½ c. olive oil ½ t. pepper ½ c. white wine vinegar 3 cloves garlic 3 T. fresh parsley 1–2 oz. jar of pimentos, drained 3 T. minced green onions 1 – 8 oz. block of sharp cheddar cheese, chilled 1 t. sugar 1 – 8 oz. pkg. of cream cheese, chilled ¾ t. dried basil ½ t. salt
*Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside. *Cut block of cheddar cheese in half-length wise. Cut crosswise into ¼" thick slices; set aside. Repeat procedure with cream cheese. Stand cheese slices on edge in a shallow dish, alternating types of cheese. Pour marinade over the cheese. Cover and marinate in refrigerator for at least 8 hours. Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Serve with crackers, if desired. This tasty appetizer should be made ahead for wonderful flavor.
Stacie Landess
Indianapolis, IN
Siesta Fiesta Sausage Balls Handmade by Siesta Kids 1 lb. grated cheddar cheese 1 lb. uncooked sausage, crumbled ¼ t. garlic powder 3 c. Bisquick Preheat oven to 350 degrees. Crumble up the uncooked sausage. Have your children mix all three ingredients and roll into little 1-inch balls. Parents will enjoy eating the balls even if the shape is a little odd. Bake for 12 to 15 minutes on an ungreased cookie sheet. Lots of fun!
Bev Brandon
http://beverly-brandon.blogspot.com
Marinated Mushroom Delight 3 lbs. fresh mushrooms (any type will do!) 6 chicken bouillon cubes or the equivalent 1 ½ c. hot water 1 c. butter, melted 3 T. chives 3 t. marjoram 1 t. salt (opt.)
Place cleaned mushrooms in a large baking dish. In a small saucepan, dissolve bouillon in hot water and combine with remaining ingredients. Pour over mushrooms. Cover and bake at 325 degrees for 1 hour. I have found this to be a great crock-pot dish. Follow all the instructions above but place in a large crock-pot, cook on high for 3 hours or so until mushrooms are deep brown and submerged in juices. Crock-pot preparation allows you to make ahead, and then plug it up again when taken to any covered dish affair. This is a crowd pleas-er extraordinaire! We have never taken this anywhere that the dish was not completely cleaned out. Even folks that claim to hate mushrooms LOVE these. They have a unique flavor unlike anything most people have eaten--so easy to prepare and versatile. They may be used as a side or Hors D'oeuvres with any meat, fish or poultry. Be warned! You will be asked to bring this dish every time and nearly everyone wants the recipe. Oh yes, we have modified this recipe to be more heart healthy after my man had heart surgery. You can use Smart Balance, low sodium chicken bouillon, and sea salt or no salt at all. However these are prepared...Enjoy!
Tammy Allen-Schenke
http://gratefulinga.blogspot.com
Cold Queso 1 lb. Mexican Velveeta 1 lg. can evaporated milk 1 sm. can chopped black olives 1 c. mayonnaise ½ c. pecan pieces ½ c. chopped green onions Melt Velveeta and evaporated milk together. Then add all other ingredients stirring until smooth. Chill overnight and serve cold with chips.
Heather Medley
Lubbock, TX
Mini Cucumber Sandwiches
1 - 8 oz. pkg. cream cheese, softened ¼ c. sour cream ¼ t. salt 1 t. freshly chopped dill ¼ c. finely diced sweet onion 20 thinly sliced white sandwich bread slices 1 lg. English cucumber (seedless cucumbers) or 2 cucumbers, thinly sliced 20 thinly sliced wheat sandwich bread slices In a medium mixing bowl stir the cream cheese and sour cream until smooth. Add the salt, dill, and diced onion. Spread the cream cheese mixture evenly over the white bread slices. Top the cream cheese mixture with one slice of cucumber, then top with the wheat bread slices. Slice the sandwiches in half diagonally or cut with your favorite cookie or biscuit cutter. Store in the refrigerator in an airtight container up to 3 hours before serving. Makes 20 Servings. Melissa’s Notes: I buy Pepperidge Farm “Very Thin Sliced” bread in the bread section of the grocery store. This brand has both white and wheat varieties and they fit perfectly together for this recipe (buy one loaf of wheat and one loaf of white) Sometimes I add one really thin slice of turkey if I am serving them around lunch-time. Using a really sharp cookie-cutter or a biscuit cutter makes them look the prettiest! Recipe from “Southern Entertaining for a New Generation” by Rebecca Lang
Melissa Moore-Fitzpatrick
http://livingproofministries.blogspot.com
Artichoke Dip 2 cans of artichoke hearts (drained & diced) (NOT MARINATED) 1 ½ c. Hellmann’s mayonnaise 1 c. shredded Parmesan 1 c. Parmesan in the can (the powdered stuff) 1 med. onion (very sweet, Vidalia preferred if you can get the real ones) Pepperidge Farm Cornbread Stuffing - 2 cups tossed with melted butter Combine all but the Stuffing. Put in a 2 qt. casserole and cover with buttered stuffing Bake at 350 ‘til bubbly and gooey - 20 minutes to gooey stage. Serve with Ritz!!!
Kristin Gallaher
http://redeemedbackslider.blogspot.com
Pico de Gallo
1 lg. ripe tomato 1 green bell pepper 1 lg. onion ½ c. fresh cilantro 3-5 jalapeño peppers, with seeds removed (3-5, depending on hotness desired) 1 ½ t. salt ¼ t. garlic powder juice of 1 lg. lime Wash all veggies in cold water. Core tomato and bell pepper. Remove seeds from jalapeños under cold running water…. DO NOT TOUCH EYES WITH HANDS. Chop all veggies into 1/8-¼ inch pieces. Chop cilantro until very fine and natural oil comes out. Place all ingredients in a bowl and mix well. Refrigerate. The seasonings make the taste so experiment with them. Enjoy on anything and everything. This recipe was obtained from Craig Perez and was devised by his Grandmother.
Leah Adams
http://thepoint-leah.blogspot.com
Pineapple Cheese Ball 2 - 8 oz. pkgs. cream cheese, softened 1 - 8 oz. can crushed pineapple, drained 2 T. finely chopped onion 1 t. seasoned salt 2 T. sugar 2 c. chopped pecans, divided ¼ c. finely grated green pepper, opt. Combine cream cheese, pineapple, and all the ingredients, reserving 1 cup pecans for rolling on the outside of the cheese ball. Shape, chill, and roll in remaining pecans. Chill until serving with a variety of crackers. Enjoy!
Alexia in Champaign, IL
http://alexia-savedbygrace.blogspot.com
Sausage Stars
1 lb. sausage - 2 c. cooked and crumbled 1 ½ c. sharp cheddar cheese, grated 1 ½ c. Monterrey jack cheese, grated 1 - 2.25 oz. can black olives, sliced l c. ranch dressing ½ c. red peppers, chopped 1 pkg. wonton wrappers, fresh or frozen cooking oil Preheat oven to 350 degrees. Blot sausage dry with paper towels and combine with cheeses, ranch dressing, olives and red pepper. Lightly grease a (or mini) muffin tin and press one wonton wrapper in each cup. Brush with oil. Bake five minutes until golden brown. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake five minutes until bubbly. Makes 4-5 dozen. From Carolyn High
Phyllis Bishop
Killeen, TX
Southwestern Salsa with Black Beans and Corn Fix this ahead of time to allow the flavors to meld. 1 ½ tsp. cumin seeds 2 – 15 oz. cans black beans, rinsed and drained 1 - 15 ¼ oz. can whole kernel corn, drained 1 red pepper, minced 1 sm. purple onion, minced (1 c.) ½ c. chopped fresh cilantro ½ c. chopped fresh parsley 1/3 c. lime juice ¼ c. olive oil 3 cloves garlic, crushed ½ t. salt 1 t. dried crushed red pepper ½ t. freshly ground black pepper Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients; toss well. Cover and store in refrigerator up to 1 week. Yield 6 cups. Per tablespoon: Calories 18 Fat 0.7 g (Before you spoon it onto the tortilla chips!) From The Ultimate Southern Living Cookbook
Linda
http://mochawithlinda.blogspot.com
Shrimp Dip
9 lbs. shrimp, cooked and shelled (I recommend getting the big bag of pre-cooked, preshelled shrimp from Sam's) 4 lg. cream cheese, softened 3 bottles chili sauce 1 sm. can tomato paste 1 jar horseradish 6 T. lemon juice Mix all ingredients but shrimp together, then add shrimp. Chill. This can be frozen. It obviously makes enough for a large crowd. It can be used as a dip with crackers, or is wonderful as a salad dressing.
Rachel Callahan
http://rachelzcallahan.blogspot.com
Siesta Fiesta Artichoke Pizza 2 - 8 oz. cans refrigerated crescent dinner rolls ¼ c. prepared Hidden Valley Ranch milk recipe Original Ranch Salad Dressing 1 - 14 oz. can artichoke hearts, drained 1 - 4 oz. jar sliced pimentos, drained ¼ c. shredded mozzarella ¼ c. grated Parmesan Unroll dough without tearing. Press into 15 x 10 x 1-inch pan. Bake at 375 degrees for 10 minutes or until cooked through. Combine remaining ingredients saving ¼ c. Parmesan to sprinkle on top. Spread on crust. Bake at 375 degrees for 15 minutes. Let stand 5 minutes. Cut into 2 inch squares. Makes 36.
Beverly Brandon
http://beverly-brandon.blogspot.com
Wasn't Al Dente the name of a Christian contemporary artist back in the 80's? Beth Moore
Spanakopetas
(Greek Spinach and Feta Triangles) 1 onion, finely diced olive oil *Brown onion in oil. 1 - 10 oz. pkg. of frozen chopped spinach, thawed *Add and cook until all moisture is gone. 1 c. bread crumbs salt, pepper, oregano to taste *Add. 4 eggs 1 lb. feta cheese 1 ctn. cottage cheese *Mix together, then add to above mixture. 1 pkg. phyllo butter, melted *Phyllo will dry out quickly. Lay phyllo on wax paper and cover with another sheet of wax paper. Then cover that with a dampened dishcloth. Then take out one sheet at a time with which to work, and recover the remaining sheets. Cut each sheet of phyllo into 4 sections (you can use 1 strip per wrap or stack 2 strips per wrap). Brush butter onto each section or strip. Put 1 tsp. to 1 tbsp. of mixture near one corner of a strip. Take that corner and fold it over mixture to other side of strip, forming a triangle. Then take the point that was formed at bottom of strip and fold it straight up, keeping the triangle shape. Continue this pattern until the strip is completed. Brush the whole triangle with butter and place in pan. Continue this routine until all mixture is used. Bake at 350 degrees until outside is browned and crispy.
Rachel Callahan
http://rachelzcallahan.blogspot.com
Spinach-Artichoke Dip
¼ c. butter 1 med. onion, diced 2 garlic cloves, minced 4 c. chopped fresh spinach 14 oz. can artichoke hearts, drained and chopped 8 oz. cream cheese, cut in chunks ½ c. mayonnaise ¾ c. Parmesan cheese 8 oz. bag four cheese Mexican shredded cheese Melt butter in skillet; add onion and garlic and sauté until tender. Add spinach and cook 3 minutes. Add artichokes and next 4 ingredients, stirring until cheese melts. Spoon into greased 2 qt. baking dish. Bake at 350 for 25 minutes. Serve with tortilla chips.
Meredith Blase
http://www.lifeat7000feet.com
Stuffed Jalapeños 1 - 12 oz. can La Costeña green pickled jalapeño peppers (not sliced, the whole pepper) 1 - 8 oz. pkg. cream cheese, softened 2 hard boiled eggs ½ t. garlic salt 1 T. onion, minced 4 T. mayonnaise chopped pecans (opt.) Halve each of the jalapeños and clean them out (might want to wear gloves so your hands don't burn. Cream the cream cheese and set aside. Mash the hard boiled eggs and add to the cream cheese. Add remaining ingredients except the pecans. Mash and mix well. Stuff each pepper with the cream cheese mixture and top with pecans. Store covered in the refrigerator. These are, of course, spicy, but they make a great appetizer or a garnish to a meat dish, and the cream cheese cools it off a bit.
Meghan
http://spicymagnolia.com
Tomato Basil Squares
1 - 10 oz. pkg. refrigerated pizza crust 2 c. - 8 oz. shredded mozzarella cheese 1 oz. - ¼ c. Parmesan cheese, grated 2 T. fresh basil leaves OR 2 t. dried basil leaves 2/3 c. mayonnaise 1 garlic clove, pressed 4 plum tomatoes, thinly sliced (I use Roma) Preheat oven to 375. Roll out pizza crust on rectangle stone (or pan) to within 1 inch of edge. Sprinkle crust with one cup of mozzarella cheese, set aside. Combine remaining mozzarella cheese, parmesan cheese, basil and mayonnaise; mix well. Press garlic over cheese mixture. Mix well. Arrange thinly sliced tomatoes over mozzarella cheese on crust. Place cheese mixture over tomatoes and spread. Bake 15-20 minutes or until top is golden brown and bubbly. Cut & Serve. This is a Pampered Chef recipe. Hope you enjoy.
Deanna Roe
Birmingham, AL
Tortilla Pinwheels 1 - 8 oz. pkg. cream cheese, softened 1 - 7 oz. can chopped green chilies, drained 1 – 4 oz. can chopped ripe olives 2 - 2.5 oz. packages thin sliced chicken (luncheon meat)...you can also make this with turkey or ham 4-6 dashes hot pepper sauce ½ t. garlic powder 8-10 flour tortillas To cream cheese, add green chilies, ripe olives, hot pepper sauce and garlic. Mix well. Spread mixture on flour tortilla. Cover tortilla with approximately 3 slices chicken. Roll up tightly. Wrap in plastic wrap and chill in refrigerator at least 2 hours. When ready to serve, remove plastic wrap and slice in 1-inch pieces. Serve right from fridge or at room temperature. Courtesy of the Junior League of El Paso's Seasoned with Sun cookbook. This makes for either a great picnic lunch or some scrumptious appetizers...and they're easy to throw together for a potluck as well!
Meghan
http://spicymagnolia.com
You might be a redneck… We had a fish fry at my mom and dad's house last night. I just thought I'd share this heartwarming picture with you ladies.
If you serve your family ice cream with a garden spade because you couldn't find the ice cream scoop - say it with me now - you might be a redneck! Note from Beth: The weirdest part of this is that Keith wasn't even trying to be funny. He was simply being practical. I saw his handiwork on the counter, motioned for AJ to look as fast as she could and she just happened to have her camera. I'm not sure he ever knew what the big deal was. Welcome to my home.
Beth and Amanda