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Wednesday, October 19, 2011

Recipes


We are huge college football fans. Go Clemson! These recipes have always been popular at our football parties.

Pizza Dip

Ingredients:

2 pkg. Cream Cheese
1 pkg. pepperoni-cut into slices(I cut it into fourths)
1 jar pizza sauce
1 pkg shredded cheese (pizza blend)

Thaw cream cheese until soft, spread 1 pkg into bottom of casserole, top with pepperoni, pizza sauce and cheese.  Repeat layers.  Bake at 350 for 15-30 min. or until hot and bubbly.



Stromboli

1(16 oz.) loaf frozen bread dough – thawed
¼ lb. thinly sliced ham (I think I used more)
¼ lb. Genoa salami  (I think I used more of this too, I don’t exactly measure)
½ tsp. basil – divided (maybe a bit more here too)
½ tsp. oregano – divided
3 oz. sliced provolone cheese
1 cup (4 oz.) shredded mozerella cheese (I’m pretty generous w/this too)
2 tablespoons marg. melted
1 TBsp cornmeal

Place bread dough on a lightly greased baking sheet; pat into a 15 X 10 inch rectangle.  Arrange ham slices lengthwise down center; place salami on top.  Sprinkle with ¼ tsp. basil and ¼ tsp. oregano.  Arrange with provolone cheese over herbs, and top with mozzerella cheese; sprinkle with remaining herbs.  Moisten all edges of dough with a small amount of water to seal.  Bring each long edge of dough to center; press edges together securely to seal.  Seal ends.  Brush dough with 1 Tbsp. marg.  Sprinkle with cornmeal, and carefully invert.  Brush with remaining marg.  Bake at 375 degrees for 25 minutes.

makes 4 large servings (I always make 2 of these)


Cherry Nut Crisp

Ingredients
2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup (heaping) quick-cooking tapioca
1 tablespoon corn starch
1 teaspoon almond extract
1/8 teaspoon salt
CRUST:
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons butter, melted

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup quick-cooking oats
6 tablespoons cold butter, cubed
Directions
·       Drain cherries, reserving 3/4 cup juice. In a large bowl, combine the cherries, sugar, tapioca, extract, salt, food coloring if desired and reserved juice; set aside for 15 minutes, stirring occasionally.
·       In a small bowl, combine the crust ingredients. Press onto the bottom and 1 in. up the sides of a greased 9-in. square baking dish; set aside.
·       For topping, in another small bowl, combine the flour, brown sugar, pecans and oats. Cut in butter until mixture resembles coarse crumbs.
·       Stir cherry mixture the; pour into crust. Sprinkle with topping.
·       Bake at 400° for 10 minutes. Reduce heat to 375°; bake 30-35 minutes longer or filling is bubbly and topping is golden brown.


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