This is a great little bite to enjoy with a glass of wine when you have guests over. The recipe makes about 20 pieces, so you can adjust for the number of people there will be. The usual numbers are 5 pieces per person, if only one item being offered, or 3 pieces if there are two or more. Just sayin! (no error here).
- 1/2 cup red seedless grapes
- 1/2 cup pistachios
- 1/2 cup soft cream cheese
- 1/2 cup soft chevre cheese (goat cheese)
- 2 large tortillas
- Lettuce leaves
Preheat oven to 375 degrees. Roast pistachios on a cookie sheet for about 3 minutes. When thoroughly cool, chop fine.
Finely chop the grapes and place in a bowl with the pistachios and both cheeses. Mix until well blended and the cheese is smooth.
Lay a tortilla flat on surface and spread one half of the mixture on top. Place a crisp, cleaned lettuce leaf on top and roll up. Wrap in plastic wrap. Repeat for the second tortilla and place both in the refrigerator for at least one hour. When ready to serve, remove the plastic wrap and with a very sharp knife cut into 1/2 inch pieces and serve with your favourite glass of grape. (wine!)
Note: If you sample even one piece of this, you will be making another recipe. One of the best that can and should be doubled. Honest….
Swiss Eggs
As I mentioned in my cookbook “The B & B Cookbook”, this was a dish that Don made that I thought was special and wouldn’t share with anyone else. Don said that if WE ran the B & B, then I had to share (this took me about 14 years). Here it is, if you are interested. It is absolutely the best.
Makes enough for 2
Cheese Sauce
- 5-6 tbsp. Cheese Whiz
- 5-6 tbsp. mascarpone cheese
- 1/2 cup cream
- 2 English muffins
- 4 large eggs
Melt the cheese whiz in a fry pan over medium heat. Slowly add the cream cheese, stirring constantly until smooth. Now add the cream slowly, until blended.
Crack the eggs and gently immerse in the cheese sauce. The method here is to poach the eggs, not fry them. When the tops are cooked, but still soft, place each egg on a toasted muffin half. Spoon the sauce over the eggs.
Wow, I am all but drooling just typing this. It is really, REALLY the best.
Zucchini Cake and Cream Cheese Frosting
I was asked the other day if I had a recipe for zucchini cake. After looking through a box full of recipes, I finally found it.
You will need:
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3/4 cup olive oil
- 1 cup packed dark brown sugar
- 3 large eggs
- 1 tsp. pure vanilla
- 1 3/4 cups grated zucchini
- 1 cup chopped pecans
Preheat oven to 350 degrees. Line a 9 inch springform pan and at least 2 inches up the sides with parchment paper that has been lightly buttered.
Mix all the dry ingredients together and whisk in the oil, sugar, eggs and vanilla in a large bowl. Carefully fold the flour in and then the zucchini and nuts. Bake for about 45-50 minutes or until the cake comes out clean when tested with a toothpick. Place on a wire rack and cool for a couple of hours.
Loosen the cake sides and remove the paper. Invert on a cake plate and peel off the paper from the bottom.
To make the icing, you will need:
- 4 oz. regular Philadelphia cream cheese
- 3 tbsp. room temperature butter
- 3/4 cup icing sugar
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon.
After beating the cream cheese and butter until light and fluffy, add the vanilla and cinnamon. Can be made a day ahead. Just keep covered and in the refrigerator.
Enjoy!
Baked Peaches 2011
This is the season for peaches and now is the time to make good use of them with an updated recipe.
You will need:
- 6 peaches, halved
- 1/4 cup melted unsalted butter
- 3-4 tbsp. dark brown sugar
- 1 tsp. cinnamon
- 1/2 block of Philadelphia cream cheese (not lite)
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 tsp. vanilla
- 1/2 cup chopped, toasted pecans
Preheat oven to 350 degrees. Line a 15 x 10 inch pan with parchment paper and set aside.
Trim a very thin slice off the bottom of each peach half (so they will stand straight). Dip each half in the butter to coat and sprinkle the cut sides with the cinnamon-sugar mixture. Set aside.
In a medium bowl, beat the cream cheese, sugar, egg yolk and vanilla untill well mixed and light and fluffy. Spoon this into each peach half centre. Sprinkle pecans on top.
Bake uncovered until lightly browned and softened. (about 25-30 minutes) Serve warm.
This is truly yummy-yummy!
Angelic Cheesecake
After preparing this and then tasting it, you will hear the angels sing. It is a ‘heavenly’ dessert and certainly a must for your next dinner.
You need :
- 1 1/4 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 pkg. Philadelphia cream cheese, softened
- 3/4 cup packed dark brown sugar
- 1 tbsp. vanilla
- 3 large eggs
- 1/2 cup caramel topping
- 1 Mars bar, chopped coarsely.
- 1/2 cup chopped toasted pecans
Preheat oven to 350 degrees . Mix the crumbs and butter and press into a 9 inch springform pan. Beat the cream cheese, sugar and vanilla in a large bowl until well blended and smooth. Add eggs, one at a time, until blended. Pour over crust and bake 40-45 minutes until centre is almost set. To help avoid a cracked top, place a small bowl of water in the bottom of your oven. (moisture keeps it from big cracks).
Make sure you have only family or best friends over to eat this or else the line up will form outside if they even get a hint of how good this is.
Ham and Asparagus Roll Ups
This is the easiest appetizer you could ever find but taste…oh my goodness…it is fabulous.
The amounts used depends on the number of guests you will have.
- Thin slices of lean cooked ham
- Cream cheese, softened
- Pickled asparagus spears
- fresh white bread, crusts removed
- Toothpicks
Preparation:
Take a bread slice and generously spread softened cream cheese over the surface.
Add a lean slice of cooked ham and one or two asparagus spears in a single line at the edge of the bread slice. Roll this tightly and secure with toothpicks. Cut on the diagonal in 2 inch strips.
Your guests will really enjoy this Hors d’oeuvre and it is not too filling. Allow 4-6 pieces per guest if this is the only one you are serving. Cut it back to 3 per person is there is a second delectable bite to go with it.
I love to use this one. Really flavorful and tasty.
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.
Heavenly Cheesecake
I think of my husband’s oldest daughter when I make this. It is her favourite chocolate bar in the whole world.
You will need:
- 1 1/3 cups chocolate baking crumbs
- 1/4 cup melted butter
- 3 pkg. Philadelphia cream cheese ( I use 1 regular and 2 light)
- 3/4 cup dark brown sugar, packed
- 1 tbsp. pure vanilla
- 3 eggs
- 1/3 cup caramel topping
- 1 -100g. Toblerone bar, coarsely chopped (maybe more)…
Heat oven to 350 degrees. mix crumbs and butter and press into bottom of 9 inch springform pan. In mixer, beat cream cheese, sugar and vanilla until well blended.
Add eggs once at a time mixing on low until blended. Pour into pan and bake for 40-45 minutes.
Run knife around edge to loosen. Cool before removing from pan and refridgerate for 4 hours.
Just before serving pour caramel sauce over the top and garnish with chopped bar. Hmmm, soooooo good.
Taste Rating: 9
Red Pepper Spread
This is a wonderful spread to use when wanting a hors d’Oeuvre to put out.
- 1 tub spreadable Philadelphia cream cheese
- 1 can chunky crabmeat
- 1/2 cup Armstrong aged cheddar cheese (aged old )
- 1/2 cup finely chopped red pepper
- 1 tbsp. Dijon mustard
- Crackers such as Raincoast Crisps
Preparation: Mix all ingredients together and refrigerate at least one hour. Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers so you might have to add a tsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you can see how easy it is to get into the groove.
Taste Rating: 9