Here's an impressive but everyly so easy to make recipe from Miss Amber
Toasted Pizza Sub
1 loaf french bread
pepperoni
black olives
Canadian bacon
mozzarella
pizza sauce
*add any other toppings you enjoy the possibilities are endless!
Cut the loaf of french bread in half like you would for a subsandwhich. Hollow out both halves. Spread your favorite sauce on top and bottom halves. Then start to layer meat,vegi,cheese,sauce. I do this only on the bottom half fill it up and make sure your final layer is cheese on top.
For the top half I layer only cheese and vegi's. Pop in oven at 350 side by side and cook til bubbly and melty, put them together cut and serve!
Try Miss Ryan's great appetizer dip!
Toasted Pizza Sub
1 loaf french bread
pepperoni
black olives
Canadian bacon
mozzarella
pizza sauce
*add any other toppings you enjoy the possibilities are endless!
Cut the loaf of french bread in half like you would for a subsandwhich. Hollow out both halves. Spread your favorite sauce on top and bottom halves. Then start to layer meat,vegi,cheese,sauce. I do this only on the bottom half fill it up and make sure your final layer is cheese on top.
For the top half I layer only cheese and vegi's. Pop in oven at 350 side by side and cook til bubbly and melty, put them together cut and serve!
Try Miss Ryan's great appetizer dip!
Spinach-Artichoke Dip
* 1T Butter
* 2 T minced garlic
*1/2 onion - chopped
* 1 Box frozen spinach - thawed and chopped
* 4 oz cream cheese
*1/4 cup sour cream
* 1/2 cup parmesan cheese
* 1 can artichoke hearts - drained
* 8 oz shredded Monterey Jack cheese plus more for topping
- Sauté onion and garlic in butter until soft.
- Cook spinach over medium heat until moisture is released. Drain and squeeze out all the moisture you can.
- In a medium boil or electric mixer mix onions, garlic, cream cheese, parmesan cheese, artichoke hearts, cheese and spinach until well incorporated and artichoke hearts are broke up.
- Spread mix in a 8x8 pan or pie plate. Top with remaining cheese and bake until bubbly.
- Serve with celery, carrots and tortilla chips.
* 1T Butter
* 2 T minced garlic
*1/2 onion - chopped
* 1 Box frozen spinach - thawed and chopped
* 4 oz cream cheese
*1/4 cup sour cream
* 1/2 cup parmesan cheese
* 1 can artichoke hearts - drained
* 8 oz shredded Monterey Jack cheese plus more for topping
- Sauté onion and garlic in butter until soft.
- Cook spinach over medium heat until moisture is released. Drain and squeeze out all the moisture you can.
- In a medium boil or electric mixer mix onions, garlic, cream cheese, parmesan cheese, artichoke hearts, cheese and spinach until well incorporated and artichoke hearts are broke up.
- Spread mix in a 8x8 pan or pie plate. Top with remaining cheese and bake until bubbly.
- Serve with celery, carrots and tortilla chips.
Here is a crowd pleaser for any occasion! Miss Amber
Stuffed Portabello's
4 large Portabello's
1pkg of imitation crab (if you can get the real deal do it!)
1c crushed seasoned croutons
4 slices of Provolone Cheese
6 pieces of crisp bacon
Hollow out the Portabello's with a spoon, put the insides in a bowl. Mix crab meat, croutons, portabello all in a bowl and mix. Stuff the mix in your Portabello caps and top with one slice of provolone, and the crispy bacon.
Place in stuffed Portabello's in baking dish with a shallow bath of water to keep moist, cover with foil and bake til cheese is melted at 350. Take out and serve.
You will find these are great for a main course or sliced and served as appetizers!
Here it is! The awarding winning recipe. Miss Ryan
Jalapeno Cream Stuffed Tomatoes
1 cup cream cheese
1 cup sour cream
1 cup grated jack cheese
1/2 t minced garlic
6-8 roasted jalapenos- chopped with seeds and veins removed
1 egg
*Mix the above with a hand mixer. Bake in greased 9x9 pan at 350 degrees for 12 or until bubbly.
* In the meantime cut cherry tomatoes in half and remove seeds. A melon baller works great. Take a thin slice off the bottom so the tomatoes will sit on end.
* Stuff tomatoes with jalapeno creme and sprinkle with mix of:
3 T breadcrumbs
3 T grated cojita or parmesan cheese
1 T butter
* Place stuffed tomatos in baking dish or on cookie sheet and broil until tops are just golden.
**Disclaimer** This is not the exact recipe I used in AZ for two reasons. 1- I made it up as I went and didn't write it down and 2- I used roma tomatoes because the cherry tomatoes had moved on to a life as salsa when I got back to the house.
