Chocolate Cannoli Filling

Chocolate Cannoli Filling*
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar
3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

Antipasto Kabobs

1 (2 1/4 ounce) package refrigerated cheese tortellini
10 pimento stuffed olives
10 large pitted black olives
1/4 cup Italian salad dressing
10 slices hard salami, halved
10 short wooden skewers

                                                                      ~Directions:

1. Cook tortellini according to package directions. Do not overcook. Drain and rinse in cold water.
2. Combine the tortellini, olives, and salad dressing in a bag. Seal and refrigerate overnight.
3. Drain and discard dressing.
4. On each skewer thread a stuffed olive, folded salami piece, tortellini, another folded salami piece, and a black olive.
~Servings: 10~

Baby Back Ribs

http://foodgasms1.blogspot.com/
4 racks of baby-back pork ribs

SAUCE

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:


Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.

Serve the ribs with extra sauce on the side and lots of napkins.

Prosciutto Asparagus
http://foodgasms1.blogspot.com/
Ingredients:

16 asparagus spears, trimmed,bottom half of stems peeled
8 slices prosciutto, large,cut in half crosswise
3 tablespoons olive oil
salt & freshly ground black pepper

Directions:

Bring a large pot of salted water to a boil, add the asparagus, and cook for 5 to 6 minutes.
Drain, and when the asparagus is cool enough to handle, wrap each spear with a slice of prosciutto.
Brush the spears with oil, and season with salt and pepper.
Set the grill on medium heat, and cook the asparagus for 2 to 3 minutes per side, or until the prosciutto is marked.

— with Hayley Jimmy Leeper.

Panko Breaded Shrimp
2 lbs. medium shrimp, peeled and deveined
1 c. Panko Japanese bread crumbs
1/2 c. flour
4 eggs
Grated cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. parsley
Oil or Crisco

Heat oil or Crisco in fry pan. Mix bread crumbs and flour together; add seasonings; set aside. Beat eggs and add grated cheese. Dip shrimp in egg mix. Then dip in crumbs. Place shrimp in fry pan; cook until color changes to pink.

Guacamole

2 ripe Haas avocados
2 small jalapenos, seeded and finely chopped
1/2 small onion, finely chopped
1 medium tomato, seeded and diced
2 garlic cloves, cracked
2 teaspoon coarse salt
Juice of 2 lemons
Tortilla chips and vegetables

Halve the avocados and remove the pit. Scoop the flesh into a medium bowl and add the jalapenos, onions and tomatoes. Chop the garlic and sprinkle it with salt. Using the side of your knife, apply pressure with your hand and crush the garlic and salt into a paste. Add the mixture along with the lemon juice to the avocados and mash with a fork until fairly smooth.

Place in a serving dish and serve with tortilla chips and vegetables.

Makes: About 4 servings.

Cheesy Chicken Bagel Pizzas
Bagel halves are a quick, kid-friendly stand-in for traditional pizza crust.



Yield: Serves 4 (serving size: 1 bagel pizza)
Ingredients
2 (4 1/2-inch, 2 1/4-ounce) plain bagels, sliced in half
1/2 cup lower-sodium marinara sauce
1 cup shredded rotisserie chicken breast
1 cup preshredded part-skim mozzarella cheese
Preparation
1. Preheat broiler.

2. Place bagel halves, cut sides up, on a baking sheet. Broil 2 minutes or until lightly toasted.

3. Spread 2 tablespoons marinara on cut side of each bagel half. Top each half with 1/4 cup chicken, and sprinkle with 1/4 cup cheese. Broil bagel halves an additional 2 minutes or until cheese melts.

Stuffed Italian Bread

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp Dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (use a mix of white cheddar and Monterrey jack.)(Or your choice)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

— with Christina Strongblacklady Douglas and Ithaca Sunkissed Butts.

Creamy cole slaw
2/3 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons vinegar , white wine, cider, or white
1/3 cup oil
1/8 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt
1 large head cabbage, finely shredded
Preparation:
In a small bowl combine the mayonnaise, sugar, vinegar, and oil. Add onion powder, celery salt, pepper, lemon juice, cream, and salt. Stir until smooth. Put the shredded cabbage in a large bowl; pour the dressing over the cabbage and toss until cabbage is well coated. Refrigerate until serving time. Serves 8.

Bacon-Wrapped Stuffed Jalapenos Recipe





•24 medium jalapeno peppers
•1 pound uncooked chorizo or bulk spicy pork sausage
•2 cups (8 ounces) shredded cheddar cheese
•12 bacon strips, cut in half

Directions
•Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
• Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. Yield: 2 dozen.

Ham and Swiss Quiche

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 cup (4 oz.) shredded Swiss cheese, divided
1 cup finely chopped, cooked ham
2 green onions, sliced
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

PREHEAT oven to 350 degrees. Sprintkle 1/2 cup cheese, ham and green onions into pie shell. Whisk together evaporated milk, eggs, flour, salt and black pepper in large bowl. Pour mixture into pie shell; sprinkle with remaining cheese.

BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 10 minutes before serving.

FOR MINI-QUICHE APPETIZERS, use 1 1/2 packages (3 crusts) refrigerated pie crusts. Grease miniature muffin pans. Unfold crust on lightly floured surface. Cut fourteen 2 1/2-inch circles from each crust. Press 1 circle of dough into bottom and up sides of each cup. Repeat with remaining crusts. Combine cheese, ham, green onions, 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk, 2 eggs (lightly beaten), 2 tablespoons flour, salt and black pepper in large bowl; mix well. Spoon mixture into crusts, filling 3/4 full. Bake in preheated 350° F. oven for 20 to 25 minutes or until crusts are golden brown. Cool slightly; lift quiche from cup with tip of knife. Serve warm or cool and freeze for later entertaining. Makes 3 1/2 dozen.

Twice Baked Broccoli and Cheese Potato Bites:
Ingredients
12 small red potatoes (1 to 1¼ inch diameter)
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broc...coli & cheese sauce
1 cup ranch dressing
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup chopped plum (Roma) tomato
1 cup shredded Cheddar cheese (4 oz)

Directions
Heat oven to 350°F. Place potatoes in ungreased 15×10×1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.

Meanwhile, cook broccoli as directed on bag.

Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.

Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15×10×1-inch pan. Sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

Add c

Low carb!...YES!! talk about yummy!
SIMPLE EASY SIDE DISH...

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

— aption

Baked Chicken Strips..Ingredients:
Nonstick cooking spray
1 cup All-Purpose Flour
Pinch salt
Pinch ground black pepper
4 large egg whites
1/2 cup reduced fat (2%) milk
1 1/2 cups crushed cornflakes
4 ounces Sharp Light Cheddar, grated (about 1 cup)
6 boneless chicken breast halves, cut into 1/2-inch-wide strips
Directions:
1. Preheat oven to 375°F. Coat 9-by-13-inch baking dish with cooking spray.

2. In three separate bowls:
- mix together flour, salt and pepper
- beat together egg whites and milk
- mix together cornflakes and cheese

3. Dip chicken strips first into flour, then into egg white mixture, then into cornflake mixture, turning to coat. Place in baking dish. (Discard any unused mixture.)

4. Bake for 25 minutes or until nicely browned, turning over after about 12 minutes. Serve with ketchup or barbecue sauce if desired.

— with Mekoal Neff, Chelsea Hudson and Lacey Holt.

Oreo Truffles

1 pound Oreo's crushed
8 ounces cream cheese, cubed
1 pound white dipping chocolate, also known as almond bark
Instructions

Crush the Oreo's into the bowl of your electric mixer; add cream cheese that has been cubed. Run mixer for a little bit; it will all come together and be rather mushy, tacky. Chill for one hour. Then take spoonfuls (or a small cookie scoop) and make small balls, then dip into the melted almond bark (almond bark can be melted in the microwave). Place on waxed paper and let set up. There are good cold or room temperature. They also freeze well.

Nutella Wontons

appetizer
24 won ton wrappers (there is a gluten free Noy Soy wrapper brand available)
Nutella
1 egg
1 tablespoon water
cinnamon sugar or powdered sugar for Appetizersgarnish
Instructions
Heat 4 cups of vegetable oil in a pot to 350 degrees. Make an egg wash using the water and the one egg by placing in a small bowl, and mixing well. Brush egg wash along two sides of the wonton and place about 1/2 teaspoon of Nutella into the center of the wonton wrapper. Seal wonton wrapper by folding the the sides together. Place a few into the into oil, do not crowd the pan. and allow this to brown on one side, and then gently turn over, this should take about 30-45 seconds on each side. When browned remove from oil and dust with either cinnamon sugar or powdered sugar.

Nutella Wontons are very easy to make, you can make Nutella wontons in just a few minutes. You may want to make a Sundae and place a few of these on the side of the ice cream and drizzle with caramel sauce.

Yield: 24 pieces, about 4 to 6 servings