Toasty Cheese Crackers

Yummy cheese cracker that are perfect for dipping or snaking on all alone!

• 1 1/2 cups cheddar cheese
• 1/2 cup Parmesan cheese
• 1/2 cup butter softened
• 1 tbsp water
• 1 cup flour
• 1/2 tsp. salt
• 1 1/4 cup oats

Beat cheeses, butter, and water together until blended. Add flour and salt, mix well. Stir in oats. Roll out into a log about 2 inches in diameter. Wrap tightly and refrigerate for about 4 hours. Cut into 1/4 inch slices, flatten slightly. Place on greased cookie sheet.

Bake at 400 for 8-10 min. REMOVE immediately and let cool.

Sweet and Sour Meatballs

This is a yummy main dish or a great appetizer.

• 2 lbs ground beef
• chopped onion
  
• 1 cup oats
• 2 eggs, beaten
• 1 1/4 tsp. salt
• pepper
• 1 1/2 & 2 tsp. Worcestershire
• 2/3 cup milk
• 1 cup brown sugar
• 1/3 cup vinegar
• 4 tsp. ketchup
• 1/2 cup BBQ sauce

Combine ground beef, onion, oats, eggs, salt and pepper, 1 1/2 Worcestershire, and milk. Form into balls about 1 1/2 inch in diameter. Place in a 9x13 (equals about 24 balls). In a bowl, combine brown sugar, vinegar, ketchup, BBQ, and 2 tsp Worcestershire. Pour over meat balls.

Bake at 350 for 40-45 min.

Cowboy Caviar

This recipe comes from my sister who got it from her friend, which I've revised just a bit. There is no wrong way to do it, and its a delicious (and healthy) snack or appetizer!!



*2 cans diced tomatoes with green chilies, drained
1 can regular diced tomatoes, drained
1 can black beans rinsed and drained
1 can black eyed peas rinsed and drained
1 can corn drained
1 bunch of green onions, chopped
2 tsp. Garlic Salt
1-2 avacados (I usually dont cut these up till right before I serve)
approx. 1 cup chopped cilantro
1 pkg. Good Seasons Italian Dressing mix (mix dressing as directed on package)

Mix all together, serve with tortilla chips and enjoy!

*You could also use fresh tomatoes instead!

3 Cheese Artichoke Dip

This recipe come from Paula Deen and does NOT disappoint.
It made for the perfect Superbowl dip! It can be found Here .

• 1 (8 ounces) block cream cheese, softened
• 1 cup mayonnaise
• 1 (14 ounces) can artichoke hearts, drained and chopped
• 2 green onions, sliced thin
• 1/2 cup grated Parmesan
• 1 cup shredded mozzarella
• Dash hot sauce
• Dash Worcestershire sauce
• Salt and pepper

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a greased pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Semi-Homemade Warm Mango Salsa

Fast! Easy! And OH, so good!

It's sweet with a kick. Heavenly good... and healthy-ish!
What you need:

• 1 Can drained, sliced mango (I used fresh mangos)
• 1 Can tomatoes with green chilies
• 1 lime cut in 1/2
• S&P
• 2 tbs. fresh cilantro

Combine mangos and tomatoes in a pan over heat. Bring to a boil then add lime juice, S&P, and cilantro to taste. Break up mangos with a spoon so they are consistent in size with tomatoes. Heat over med. heat for 5 more min. Stir occasionally.

I used this with my pork chop recipe and it was so good or even just a yummy treat with some chips!

Shrimp Dip

1 (8 oz.) cream cheese, softened to room temperature

1 pint sour cream

1 can baby shrimp, drained

1 tsp. Nature's Seasoning (opt.)

Bag of potato chips

Whip cream cheese and sour cream together until smooth. Add shrimp and seasonings.

Serve cold.

The Semi Homemade Way; A meal that is easy and to die for!

I found these recipes off the the food network Semi-Homemade Cooking with Sandra Lee: Italian Topiary Garden
I made it for Brandon for our anniversary, He loved it!
If you go on there web page they have coupons for certain ingredients.

Fried Cheese Ravioli and Artichoke Caper Dip (appetizer)

For Ravioli:
Ingredients
Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli

For Artichoke Caper Dip:
1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan
1 teaspoon lemon juice

In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it.
When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate

For Artichoke Caper Dip:
In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

Penne with Asparagus and Peppers (side)
Ingredients
1 (9-ounce) package frozen cut asparagus
3/4 cup chicken stock
1/2 cup frozen chopped onion
1 teaspoon crushed garlic
1/2 cup roasted red pepper, cut into 1/2-inch strips
1/2 cup roasted yellow pepper, cut into 1/2-inch strips
1 teaspoon Italian seasoning
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
12 ounces penne pasta, cooked per package directions
1/4 cup grated Parmesan
Directions
In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

Italian Beef (main)

Ingredients
1 1/2 pounds flank steak
1/2 cup light Italian salad dressing
1 1/2 cups tomato basil pasta sauce
1 tablespoon chopped garlic
1/4 cup Chianti red wine
1 teaspoon Italian seasoning
Directions
Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag. Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade. Marinate in refrigerator for 1 to 8 hours.
In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over medium-high heat. Reduce heat and keep warm.
Remove steak from refrigerator 30 minutes before cooking and bring to room temperature. Preheat grill to medium-high. Just before cooking, clean and oil grate.
Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes per side. Serve hot with warm sauce.

Vanilla-Almond Panna Cotta (dessert)
Ingredients
1 cup almond milk, divided
1 (1/4-ounce) package unflavored gelatin
1 1/2 cups heavy cream
1/2 cup sugar
1/2 teaspoon plus 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup chocolate fudge syrup , for garnish
Directions
Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.
In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.
Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.
Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)
To remove, run a knife around the sides of each ramekin and invert over a serving plate.
In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.
TIP: If panna cotta do not drop freely from ramekins, carefully dip the bottom of the ramekin in hot water. Be careful not to get water in the ramekin