EASY BLUE CHEESE BRUSCHETTA

YOU WILL NEED:

Cookie sheet
Bowl
Knife, sharp and butter
Spoon
Measuring spoons
Pastry brush
Plate for serving
Oven at 450°


INGREDIENTS:

Small loaf of Italian bread cut diagonally about 1/2 inch thick
1 pint of cherry tomatoes cut in half
1/3 cup olive oil
1 jar or bottle of Blue cheese dressing
1/4 cup onion diced small
1 heaping tbsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. red wine vinegar
5 or 6 Basil leaves cut into small slices   (OPTIONAL)


1.  Brush or spread some of the olive oil on one side of the bread slices and place on cookie sheet.
     Bake for 5 to 8 minutes, just until crisp.

2.  Put tomatoes, garlic, salt, pepper, rest of olive oil, vinegar and onion in bowl and gently stir.  Let sit for 10 to 20 minutes to let the tomatoes absorb the flavors.

3.   Pour or spoon the dressing on each slice of bread.

4.   Spoon tomato mixture on to each slice of bread, pour most of the oil off of the spoon first.

5.  If using Basil, sprinkle it over the tomatoes.


SERVING HINTS:   Serve as an appetizer before dinner or lunch.  The above recipe is for Bruschetta.  If you want  Crostini, just buy a baguette loaf.  The only difference between the two is the size.  You could also add small pieces of ham and have them for lunch.  Another idea would be to sprinkle the tomatoes with Parmigiana cheese.  Have fun and mix it up.  Make your own.

SERVES:  4 to 8

CARAMEL APPLE CROSTATA

YOU WILL NEED:  Cookie sheet lined with parchment paper or foil
                                   Lg. spoon
                                   Oven to 350°

INGREDIENTS:   1 pie crust (found next to the biscuits in dairy) unrolled
                                1 can apple pie filling
                                3/4 cup caramel (used as a dip for apples, the fat free is great)
                                cinnamon, optional


1.  Lay pie crust on lined cookie sheet.
2.  Spread about 3/4 of the caramel on crust up to 1 inch of edge.
3.  Pour the can of apple pie filling and spread over caramel.
4.  Drizzle the rest of the caramel on top of the apples.
5. Fold up the edge of the pie crust and overlap when you have to.
6.  Bake until the crust is golden brown. (about 15 minutes)


SERVING HINTS:    Serve with ice cream or whipped topping.  Can be served warm or cold.

SERVES:  4-8

CHEESY SHELLS CASSEROLE

CHEESY SHELLS CASSEROLE

YOU WILL NEED:   Sauce pan

                                    Large spoon

                                    Strainer

                                    Oven to 350°

INGREDIENTS:      1  Box shells and cheese

                                   1  15 oz. can veg-all, drained

                                   1  15 oz. can diced tomatoes, drained

                                   1 1/2 cups of diced ham, Polish sausage or hot dogs

                                   6  green onions cut into small pieces

                                   Spices (salt, pepper, garlic powder, seasoned salt any spice you like.)

1.     Bring water to boil then add shells and meat.

2.     When the shells are almost done, drain and return to pan.

3.     Add rest of ingredients, except onions, and cheese packet.  Stir well.

        (If it is dry you can add some milk or some of the pasta water.)

4.     Bake for 30 to 40 minutes or until it is heated through.

5.     Remove from oven and sprinkle with cut up green onion.

SERVING HINTS:   Serve with a salad and crackers or rolls.

SERVES:  3-4

QUICK BAKED APPLES

Not in the cookbook



YOU WILL NEED:

Microwave safe bowl
Paring knife
Measuring spoons


INGREDIENTS:

1 or 2 apples, peeled and sliced thin (1/8 to 1/4 inch)
1 tbsp. sugar (white or brown)
1 tsp. ground cinnamon
1 tsp. butter



1.  Put all ingredients in bowl.  Cover and microwave on high for 5 minutes.  Check with knife to see if they are done.  (They will be soft.)



SERVING HINTS:   These can be eaten as is or you can add toppings such as milk or caramel sauce.  Great quick and easy dessert or snack.


SERVES:  1 or 2, you can increase this by simply adding more apples.

PICKLED BEETS

YOU WILL NEED:  

  2 sauce pans (if you only have 1 pan, boil the eggs first)

   1 lg. spoon

   Can opener
  Measure cup
  Measuring spoons

   Tea infuser,  small piece of cheese cloth or coffee filter  (an infuser is a small container with holes that you fill with loose  tea and   put in a teapot to brew tea.)  

   1 qt. canning jar or plastic container with lid

INGREDIENTS:

1 15 oz. can sliced beets (you can use whole beets)

4 boiled eggs with shell off

1/8 cup of apple cider vinegar

1/8 cup sugar

1 tsp. pickling spice (in infuser or tied in cloth or coffee filter , cut off excess paper)

1/4 cup water

OPTIONAL:  1 tbsp. minced onion

1.  Boil eggs, cool and peel, put in container.

2.  Add beets, vinegar, sugar and pickling spices to saucepan.  Cook on medium until it starts to boil, turn down heat and simmer for 5 minutes.  Carefully taste to see if you need to add more sugar or vinegar. 

3.  Pour over eggs and cover.  Refrigerate for 2 hours or longer.

SERVING HINTS:   Serve cold as a side dish.  If you really like beets just add another can to the recipe, you don't have to double the sugar, vinegar or spices.  This is a great recipe for summer.


SERVES:   2 OR 3

Still working on my new cookbook, Simply Leftovers.  So much going on with my husband being ill, granddaughter graduating, remodeling and life in general.  It will get done eventually.

Quick Tomato Salad

(not in the cookbook)

YOU WILL NEED:

Knife

Small bowl

Measuring spoon

INGREDIENTS:

1 Roma (Plum) tomato, diced

2 green onions, sliced

1  tsp. mayo

Salt and pepper to taste

1.  Mix all ingredients in bowl and enjoy.

SERVES:  1.-2

SERVING HINTS:  You can add basil or rosemary to give the salad a fresh taste.