Basil Pesto Cheese Spread
1 8 ounce cream cheese
12 ounces of feta cheese (plain)
12 ounces of feta cheese (sundried tomato and basil)
1 stick of softened butter
1 cup of basil pesto
1 cup of minced drained sun-dried tomatoes
Mix 1st 3 ingredients together. Take 1/2 of this cheese mixture and spread in a small serving platter. Top with 1 cup of Basil Pesto sauce. Place in freezer for 15 minutes to allow it to firm up. Take out of freezer and add the other half of the cheese mixture and top with sundried tomatoes.
Serve with baguettes or cuban bread.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Sunday, March 27, 2011
Gouda Cheese Wrap by Susannah Wood
Ingredients:
1 round of Gouda Cheese
1 can of pillsbury crescent rolls
olive oil
Preheat oven to 350. Roll out crescent rolls and press seams to create one rectangular sheet of dough. Take wax off of Gouda and place cheese in the middle of the dough. Wrap dough around cheese and press together to seal closed. Brush with olive oil. Bake for 20-30 minutes until golden. To serve cut a wedge out and eat with a cracker and some pepper jelly!
*You know how I LOVE a good cheese recipe! This one is super easy.
1 round of Gouda Cheese
1 can of pillsbury crescent rolls
olive oil
Preheat oven to 350. Roll out crescent rolls and press seams to create one rectangular sheet of dough. Take wax off of Gouda and place cheese in the middle of the dough. Wrap dough around cheese and press together to seal closed. Brush with olive oil. Bake for 20-30 minutes until golden. To serve cut a wedge out and eat with a cracker and some pepper jelly!
*You know how I LOVE a good cheese recipe! This one is super easy.
Tuesday, March 1, 2011
BBQ Quesadilla by Bryan Miller
These are great for a weeknight meal or an appetizer...from the Dinner
Doctor
1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas
1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.
2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.
Enjoy!!
Doctor
1 package coleslaw mix or broccoli slaw
1/2 cup mayo
1/4 cup sweet pickle juice
1/4 cup italian or sesame salad dressing
1 t sugar
2 cups shredded, cooked chicken
1/2 cup barbeque sauce
2 cups shredded cheddar, monterey jack or a mexican blend of cheese
16 10inch flour tortillas
1. Mix together slaw mix, mayo, pickle juice, salad dressing and
sugar in a large bowl. Stir to combine. Cover the bowl with plastic
wrap and place in fridge. This can keep for up to 2 days.
2. Heat a griddle over medium-high heat. Brush with a small amount
of oil or use a dab of butter. Scatter and with of the bbq chicken,
1/4 cup slaw and 1/4 cup of cheese over a tortilla. Place it on the
griddle an cook until bottom is golden brown. Place another tortilla
on top and flip the quesadilla. Cook another 2 minutes or until
golden brown. Repeat until tortillas are gone. You can place these
in a preheated 300 degree oven while you make them to keep them warm.
Slice quesadillas into wedges and serve with sour cream.
Enjoy!!
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