Fresh Tomato Tart

This is beyond delicious, but it’s NOT a dessert! It makes an elegant appetizer, or wonderful lunch or dinner.

1 1/2 cups (7 1/2 ounces)  all-purpose flour
2 teaspoons table salt - divided
10 tbsp. Unsalted butter , cut into 1/2 inch cubes and chilled
6-7 tbsp. Ice water

1 1/2 pounds mixed sliced tomatoes (1/4 inch thick slices
1 shallot, sliced thin
2 tbsp. Olive oil
1 teaspoon minced fresh thyme
1 garlic clove - minced
1/4 teaspoon pepper

2 teaspoons Dijon mustard
3 ounces shredded Gruyerr cheese (3/4 cup)
2 tbsp. Grated Parmesan
1 egg, beaten

1 tbsp. Chopped fresh basil

To make crust:

In food processor, mix flour with 1/2 teaspoon salt.  Add butter all at once and pulse about 10-15 times, until mixture resembles coarse crumbs.  Transfer to large bowl and sprinkle 6 tbsp. water over the flour mixture. Using rubber spatula, stir and press dough until it holds together. Use extra tbsp. water if necessary. Turn out dough onto lightly floured surface, forming 4 inch diameter disc. Wrap well in plastic wrap and refrigerate for 1 hour.
Dough can be made in advance and refrigerated for up to 2 days or frozen for 1 month.

Slice tomatoes 1/4 inch thick, removing chunks of the gelatinous seed structure if possible. Toss tomatoes with 1 teaspoon salt. Transfer tomatoes to colander and let drain in sink for 30 minutes.

In small bowl, mix together thyme, garlic, pepper, 1/2 teaspoon salt, and olive oil.

Adjust oven rack to lower-middle position and heat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Remove dough from refrigerator and Allow it to soften slightly (about 10 minutes) before rolling.

Shake colander well to rid tomatoes of as much moisture as possible. Place tomatoes in bowl, and mix in sliced shallot and the olive oil mixture mixture.

Roll dough into 12 inch circle on lightly floured parchment paper on firm surface. Transfer dough to parchment covered baking sheet.

Spread dough with Dijon mustard to within 1 1/2 inch of the edge. Sprinkle evenly on top of the mustard with the Gruyere.  Shingle tomatoes and shallot evenly over the cheese, trying to let the tomato liquid remain in the bowl.

Carefully grasp 1 edge of dough and fold up about 1 inch over filling.  Repeat around circumference of tart, overlapping dough about every 2 inches, gently pleating and pinching to secure.  Brush folded edge with egg.  Sprinkle Parmesan on top of tomatoes.

Bake until crust is golden brown and tomatoes are bubbling, 45-50 minutes.
Transfer baking sheet to wire rack and allow tart to cool for 10 minutes.  Using metal spatula, loosen tart from parchment and carefully slide tart onto wire rack. Let cool to room temperature. Sprinkle with chopped basil. Slice and serve.

Hummus

2 cans garbanzo beans - drained well
3 or 4 cloves of garlic
1/2 cup sesame tahini
1 1/2 tsp. kosher salt
Juice of 1 lemon
1/4 cup olive oil
8 shakes of hot sauce ( Tabasco or similar)
Hot water

Using blade, Mince garlic in food processor.  Add garbanzo beans and begin chopping.  Add other ingredients except hot water until it has become a thick and creamy paste.  Then, while mixing on high, add hot water by the tablespoon until the hummus reaches the consistency you like.

Pimento Cheese Spread (Caviar of the South)

12 ounces extra sharp cheddar cheese - grated
8 ounces cream cheese - softened
1/2 cup mayonnaise
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 ounce jar diced pimentos -drained.

Mix cream cheese, mayonnaise, and spices together well, then fold in grated cheese and pimento.

Serve with crackers, celery, on sandwiches, or just eat it with your finger!

Buffalo Wing Dip

1 roasted chicken from the grocery store.
1 -  8 oz. packages cream cheese - softened
1 cup blue cheese salad dressing (or ranch dressing)
1 cup Louisiana Style hot sauce (not Tabasco, though)
1 cup grated cheddar cheese

Take the meat off the chicken and dice into bite sized pieces.   Mix together will all other ingredients and place in casserole dish.  Bake at 350 degrees for 20-22 minutes, until heated through.

Serve warm with tortilla chips, celery sticks, or thin-sliced "cocktail" bread.

Amadillo Dip

This recipe is from my sister-in-law, Lynn. This dip always accompanied a double batch of her 
Lynn-aritas at the neighborhood potluck.

1 pound ground beef or turkey
1 package Lawry's Taco seasoning mix
8 ounces Velvetta cheese, cut into small chunks
1 cup chunky taco sauce
1/2 cup sour cream
Tortilla Chips

Brown the meat, crumbling into small pieces
add taco seasoning and Velvetta, mixing together until the cheese is melted
Add taco sauce and simmer gently for a few minutes.
Just before serving, stir in the sour cream.

Serve warm with tortilla chips.

Cranberry Goat Cheese Log

An easy and festive appetizer.

1 - 8 ounce log goat cheese
1 cup dried cranberries-chopped
1/3 cup orange juice
2 Tbsp. sugar
1/2 tsp. cinnamon

In microwave safe bowl, mix together cranberries, orange juice, sugar and cinnamon.
Cook on high 1 minute. Stir well and let set until room temperature. Spoon all over cheese log and wrap in plastic wrap. Refrigerate at least 48 hours before serving.
Great with Pepperidge Farm whole wheat crackers.

Vegetable Pizza Appetizer

This recipe was quite the "fad" in the late 1970's.  It stays new because you can choose different veggie combinations.
(Of course, anything made with crescent rolls has got to be good).

2 cans biscuit dough -- canned, crescent
12 ounces cream cheese - fat free -- softened
1 cup mayonnaise - low fat
1 package ranch salad dressing -- dry mix

raw veggies -- chopped
broccoli, cauliflower, bell pepper,
carrots, radishes, green onion

Place crescent roll dough on large cookie sheet. Bake according to manufacturers directions until browned. Mix together cream cheese, mayonnaise, and dressing mix. Spread on cooled crust. Top with chopped veggies. You can also use other veggies, bacon bits or shredded cheese.

Stilton Cheese Spread

I LOVE blue cheese!

4 ounces bleu cheese - good quality Stilton if you can find it.
8 ounces cream cheese -- softened
2 tablespoons sherry
1/2 cup toasted walnuts-- chopped

Blend together cheeses.   Add sherry. Mix in nuts. Chill and serve with whole wheat crackers or even better - sliced apples!

You can also form the cheese into a log or ball and cover the outside with the nuts.

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New Mexican Appetizers

The first time I had these was while visiting friends in Albuquerque in the 1980's.  This is a simple and very good version, but you can add anything else that comes to mind (jalapenos, green onions )...just make sure it isn't too juicy.


4 ounces green chiles -- chopped , canned
8 ounces cream cheese - low fat -- softened
4 ounces black olives -- chopped
1 cup colby cheese -- shredded
6 flour tortillas  Use the very best quality you can find.  I like the thin ones.

Mix first four ingredients together. Spread on tortillas and roll up. Chill and slice into rounds.

Marty's Cheese Spread

My son is a fabulous cook.  He became interested at about age 12, and this is one of the first things he concocted.  Absolutely delicious appetizer.

16 ounces cream cheese -- softened
1/2 cup mayonnaise
1/4 cup sour cream
1/8 teaspoon tabasco sauce
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon oregano -- leaves
1/4 teaspoon basil leaves
1/4 teaspoon thyme -- leaves
1/4 cup Parmesan cheese -- grated
1/8 teaspoon pepper

Whip all ingredients together and use to fill raw veggies or serve on crackers or toast etc.

Layered Mexican Dip

When my kids were kids, we had this along with a hot chili cheese dip every Christmas Day.  Karri would eat so much, she never had room for Christmas dinner...


1 can refried beans
2 avocado -- mashed
1/4 cup salsa
1 tablespoon lemon juice
1 teaspoon garlic salt
1 pint sour cream
2 cups cheddar cheese -- grated
1 tomato -- chopped
2 cups lettuce -- shredded
1/2 cup green onion -- sliced

Mash together avacado, salsa, lemon juice and garlic salt. layer ingredients in flat bottomed pan in this order: refried beans, avacado mixture, sour cream, lettuce, tomatoes, green onions. Let chill & serve with tortilla chips.

Hot Bean Dip

Fondue Pot?  Boy is THIS recipe OLD!


1 can refried beans
2 cups enchilada sauce
8 ounces green chiles -- chopped, canned
8 ounces black olives -- sliced
4 cups Monterey jack cheese -- shredded
4 cups cheddar cheese -- shredded
1/2 cup green onion -- sliced

Combine all ingredients in fondue pot and heat at cheese setting

Hot Artichoke Dip

8 ounces mozzarella cheese -- shredded
8 ounces cream cheese -- softened
4 ounces parmesan cheese -- shredded
3 jars artichoke hearts -- marinated

Carefully warm in microwave, stirring every few seconds.

Chipotle Marinated Chicken Wings

1 1/2 tablespoons garlic -- chopped
7 ounces chipotle peppers in adobo sauce -- canned
1/3 cup olive oil
1 1/2 cups soy sauce
1 1/2 tablespoons black pepper

Mix all ingredients in blender. Puree.

Use to marinate chicken wings.

The longer you marinate, (at least 4 hours) the better it is.

Bake chicken wings on greased cookie sheets at 350 degrees for 30 minutes, turn over and cook another 30
minutes.

Also fabulous with pork tenderloins.

Chili Cheese Dip

I had to put this in for my daughter Karri's benefit.  As a kid, she ate this until she exuded the smell from her tiny body...

1 can Hormel chili without beans
1 pound Velveta

Melt together in fondue pot set on cheese setting or melt in microwave, stirring every minute or so.

Buffalo Chicken Wings

Another recipe from Trappeys.  Super good.  Make sure you serve with lots of celery sticks and blue cheese dressing.

12 ounces Trappeys Red Devil Sauce
8 ounces italian salad dressing
5 pounds chicken wings
1 tablespoon dried marjoram
1 tablespoon dried basil
1 tablespoon dried parsley

In a large freezer bag mix the Red Devil with salad dressing and spices. Keep 1 cup for basting. Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times. Grill wings over low fire or bake at 375 degrees for 45 minutes or until done.

Gorgonzola & Bell Pepper Bruschetta

You can go with the home toasted bread route, but if you want it to not get soggy, you can buy sacks of that super hard toasted bread rounds.  they work really well.

1 red bell pepper -- sliced
1 yellow bell pepper -- sliced
1 loaf baguette -- sliced
2 tablespoons capers -- drained
3 tablespoons fresh basil -- chopped
1/2 teaspoon sugar
4 ounces gorgonzola cheese -- crumbled
olive oil
salt and pepper -- to taste

Brush sliced bread with olive oil and sprinkle salt and pepper. Toast in oven at 375 degrees for about 7 minutes. In the meantine, saute peppers in pan with some olive oil about 10 minutes. Sprinkle with sugar and continue sauteing for a couple of minutes. Add capers and basil. Place peppers on top of bread and then crumbled cheese on top. Place in oven for about 2 minutes and serve immediately.