SEVEN-LAYER PIZZA DIP

SEVEN-LAYER PIZZA DIP

1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping

In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined.  Transfer mixture to an 8" round dish and spread into an even layer.  Spread with the marinara sauce, leaving a 1/2" border around the edges.  Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives.  Refrigerate for at least 1 hour.  Serve with breadsticks for dipping.

APPLE CIDER DOUGHNUT HOLES

APPLE CIDER DOUGHNUT HOLES

Rachel Ray Magazine October 2013

Makes about 2 1/2 dozen
Prep: 20 minutes
Cook: 15 minutes

In a small saucepan,boil the cider until reduced to 2/3 C, 6-8 minutes.  Add butter adn stir until melted; remove from teh heat and let cool.  Whisk the egg.
In a large bowl, whisk the flour, 6T sugar, baking powder, 1/2 t cinnamon and the salt.  Stir in the cider mixture until just blended.
IN a medium bowl, whisk the remaining 10T sugar and 1 1/2 t cinnamon.
In a large saucepan, heat the oil until a deep-fry thermometer registers 340 degrees.  LIne baking sheet with paper towels.
When oil it hot, drop 5 or 6 T-sized scoops of dough into the oil.  Fry, turning, until browned and cooked through, about 2 minutes per batch.  Transfer the doughnut holes to the baking sheet and let cool.  Toss with the cinnamon and sugar.

PUMPKIN WAFFLE RECIPE

PUMPKIN WAFFLE RECIPE

www.number-2-pencil.com/2013/16/pumpkin-waffle-recipe/

Prep Time: 10 minutes
Cook Time: 2 minutes

2C flour
3T packed brown sugar
2t baking powder
1t baking soda
1t cinnamon or pumpkin pie spice
1/2t salt
1 1/2C milk
1C canned pure pumpkin
1 egg yolk plus 3 egg whites
4T melted cooled butter
2T apple cider vinegar

In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form.  Set aside.
Combine dry ingredients in a large mixing bowl and whisk together.
Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
Add pumpkin mixture to dry ingredients and stir to combine.
Gently fold in egg whites.
Use batter immediately in waffle maker.

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.

BLACK BEAN PIE

BLACK BEAN PIE

1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts

Spread 1/3 of mixture over tortilla.  Top with layer of shredded cheese.
Repeat layers.  Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.

SNICKERDOODLE CHEESECAKE

SNICKERDOODLE CHEESECAKE
Better Homes and Gardens  Nov 2013

Prep time: 25 minutes
Cool 2 hours
Bake 40 minutes
Oven 350 degrees
Stand 30 min
Chill 4 hours

2 (8 oz) pkg cream cheese
3 eggs, lightly beaten
1 (10 oz) pkg shortbread cookies, finely crushed
1T sugar
1/4 C butter, melted
1 (8 oz) carton sour cream
1 C sugar
2T flour
2t vanilla
1/2 t ground cinnamon
1T sugar
1/2 t ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 T sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9" springform pan.
2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 t cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.
3.  IN a small bowl stir together 1T sugar and 1/2 t cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon sugar mixture.  Place springform pan in a shallow baking pan.
4.  Bake 40-50 minutes or until a 2 1/2" area around outside edge appears set when gently shaken.  Cool in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.  Makes 12 servings.

WHITE BEAN AND GARLIC DIP

WHITE BEAN AND GARLIC DIP

Family Circle Dec. 2013

Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours

2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads

Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans.  IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots.  Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper.  Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol