My little buddy

Saturday, October 13, 2007

Recipe Requests

Tomato-Pesto Squares (This ones for Wes)

1 pkg refrigerated Pillsbury pizza crust
8 oz mozzarella cheese, grated (2 cups)
1 oz fresh Parmesan cheese, grated (1/4 cup)
1 tbps VE Pesto Herbs
2/3 cups mayonnaise
1 clove garlic, pressed
3 plum or small tomatoes, sliced

Preheat oven to 375 degrees. Roll out dough on a baking stone (or greased cookie sheet). Sprinkle 1 cup of mozzarella cheese on dough. In a small bowl, mix mayo, Pesto herbs, garlic, remaining mozzarella and Parmesan cheese. Arrange tomatoes over dough and cheese. Scoop mayo mixture over tomatoes and spread evenly. Bake 20-25 minutes or until golden and bubbly. Cool 5 minutes and cut into squares.

New Mexican Bean Dip

8oz Fat-free Cream Cheese, softened
1 cup Low-fat or Fat-free Sour Cream
14oz Low-fat Refried Beans
2tbsp. VE Chili Spice, divided
1 1/2 tbsp VE Pueblo Bean Dip Mix
1 tbsp. Each VE 3 Onion Dip Mix & VE Cheese, Chives & Bacon Dip Mix
1 1/2cups Grated Sharp Cheddar Cheese & Monterey Jack

Mix cream cheese, sour cream, beans, 1 tbsp VE Chili Spice, and the dip mixes. Spread in casserole dish. Toss cheeses with remaining 1 tbsp VE Chili Spice. Sprinkle cheeses over bean mixture. May be chilled (or frozen) at this point until needed. Bake uncovered in 350 oven for about 20 min until hot (or microwave for 2 min.). Great with tortilla crisps.

Chocolate Banana Cake

2 cups flour
1 tsp each baking powder and baking soda
1/2 tsp salt
1 cup sugar
2 eggs
1/4 cup butter or margarine, softened
1 cup mashed, ripe bananas
1/2 cup low-fat sour cream
1 tsp VE Vanilla Extract
3/4 cup chocolate chips
2 tbsp packed brown sugar

Preheat oven to 350 degrees. Spray a 9X13 baking pan with non-stick spray and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat togehter butter, sugar and eggs. Add bananas, sour cream and VE Vanilla Extract. Beat again until smooth. Gradually add flour mixture to banana mixture, beating after each addition. Fold in chocolate chips. Spoon batter into prepared pan and spread evenly. Bake for 25 to 28 minutes. Sprinkle top with 2 tbsp brown sugar. Cool completely on a wire rack. Cut into 16 pieces and store in an airtight container.

Tuesday, October 09, 2007

Class Was Cancelled!

I was really looking forward to the cooking class tonight - Serengeti Nights. Unfortunately, they just didn't have enough people enrolled, so it's cancelled. However, I was able to sign up for another class since I had already paid the fee for tonight - I picked Southern Comfort. She is trying to get a hold of a chef friend of hers to do the class - this chef is from Georgia!

This is the write up for the class: Great Charm and Hospitality! The foods of the great south are brought to life with our chef. Start with a fresh Mint Julep. Culinary Education Includes: Searching for fresh fish secrets. Cooking with Herbs, Frying without Making Food greasy. Recipes include: Kettle Fried Hushpuppies - Sweet & tender corn fritters served with Creole catfish, Buttermilk Herb-fried Chicken with Biscuits and Gravy, Southern Comfort Pecan Pie.

The other class I have signed up for is Street Food Festival Thailand on the 30th. Menu: Thai Chicken Skewers with Spicy Peanut Satay Sauce, Thai Seafood Noodle Salad, Gingered Honey Chili Chicken Wings, and Thai Green Curried Mussels with Lemongrass and Basil. If this class is good, I may have to make a huge Thai dinner and invite a few people over.