Country Style Tomatoes

4 large tomatoes

1 pkg (8oz) cream cheese, softened

1/4 cup minced fresh parsley

1-1/2 tsp minced fresh basil or 1/2 tsp dried basil

1 garlic clove, minced

1/4 tsp salt

1/4 cup all purpose flour

1 cup panko bread crumbs

1 egg

1 tbsp milk

3 tbsp butter

3 tbsp olive oil

1. Cut each tomato into 4 thick slices and place on paper towel to drain


2. In a small bowl beat cream cheese, parsley, basil, garlic, and salt until blended


3. Spread cream cheese mixture over 8 tomato slices and top with remaining slices


4. Place flour and bread crumbs in separate shallow bowls


5. In another bowl, whisk egg and milk


6. Coat the top and bottom of each sandwich with flour, dip in egg mixture, then coat with crumbs


7. In a large skillet, heat butter and oil over medium hot heat


8. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown


9. Drain on papertowels and serve immediatly

Parmesan Bowl

1. 
   1 cup shredded parmesan cheese
   
   2 tbsp finely chopped walnuts
   

1. Heat a small non stick skillet over med-high heat
2. Sprinkle 3tbls cheese and and 1tsp walnut in pan
3. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly
4. Remove from heat and let cool for 30 seconds
5. Using a spatula carefully lay cheese mixture of 2in diameter glass bottom.
6. Cool completly
   

Make them ahead- Store between layers of waxed paper in an airtight container at room temp for up to a week.

Minis- Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350' for 8-10 minutes. Shape over smaller glasses to fill for appetizers or leave flat and use as garnish for soup or potatoes.

Chedder French Dip Sandwiches

1/4 cup butter cubed

2 garlic cloves, minced

4 ciabatta rolls, split

1 cup (4oz) shredded chedder cheese

1lb thinly sliced roast beef

1 can (14 1/2oz) beef broth

1. In a small skillet, melt butter.


2. Add garlic and saute for 1 minute


3. Place rolls on baking sheet. Brush cut side with garlic butter and sprinkle with cheese


4. Broil 3-4in from the heat for 2-3 minutes or until cheese is melted.


5. In a large saucepan, combine beef and broth, heat through. Using tongs or slotted spoon, place beef on rolls.


6. Serve with remaining sauce for dipping

Cinnamon Biscuit Peach Cobbler

Tip* If short on time use refrigerated biscuits*

1 1/2 cups all purpose flour

1 tbsp plus 1/3 cup brown sugar packed and divided

2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

6 tbsp cold butter

1/2 cup milk

2 tbsp butter, melted

2/4 cup chopped walnuts

3/4 tsp ground cinnamon

Filling:

1 cup packed brown sugar

2 tbsp cornstarch

3/4 tsp grated lemon peel

1 cup water

9 cups sliced peeled peaches

1. Combine flour, 1 tbsp brown sugar, baking powder, salt and baking soda.


2. Cut in butter until mixture resembles coarse crumbs


3. Stir in milk just until blended


4. Transfer to floured surface and kneed 10-12 times


5. Pat into a 12in square and brush with melted butter


6. Combine walnuts, cinnamon and remaining brown sugar


7. Sprinkle over dough to within 1/2 inch of edge. Roll up jelly roll style and seal dough


8. In large saucepan, combine brown sugar, cornstarch and lemon peel


9. Stir in water until blended, add peaches and bring to a boil.


10. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a 13x9 baking dish.


11. Cut biscuit dough into 12 1 inch slices. Arrange biscuits over filling and bake uncovered at 400 for 20-25 minutes or golden brown.

No fail chocolate chip cookies

2 1/4 cups flour

1tsp baking soda

1tsp salt

1 cup (2sticks) blue bonnet melted, cooled

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs slightly beaten

2tsp vanilla extract

2 cups semisweet chocolate chips

1. Preheat oven to 375


2. Combine flour, baking soda and salt in medium bowl, set aside


3. Beat blue bonnet, granualted sugar and brown sugar by hand in large bowl until combined


4. Add eggs and vanilla and beat until well blended.


5. Add flour mixture, mix until just combined, stir in chocolate chips


6. Drop cookie dough by rounded tablespoons onto cookie sheet.


7. Bake 12-14 minutes or until edges are crisp but centers are soft.

Califlower Salad

recipe to follow

Caramel Fudge Cake

No stick cooking spray

1 (18.25oz) pkg Pillsbury moist supreme chocolate cake mix

1 (14oz) can sweetened condensed milk

1/2 cup butter or margarine

1 (14oz) package caramels, unwrapped

1 (11.75oz) jar smuckers caramel topping

1 cup coarsely chopped pecans

1. Heat oven to 350


2. Spray a 13x9 inch baking pan with no stick cooking spray


3. Prepare cake mix as directed on pkg


4. Pour 2 cups batter into prepared pan, bake 15 minutes


5. Melt caramels and butter in heavy saucepan over low heat. Remove from heat, add sweeteened condensed milk and mix well.


6. Spread caramel mixture evenly over cake.


7. Spread remaining cake batter over caramel mixture


8. Return to oven and bake 25 minutes. Cool.


9. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

Fudgy Mocha Brownies

1 1/4 cups flour, divided

1/4 cup sugar

1/2 cup butter or margarine

1 (14oz) can sweetened condensed milk

1/2 cup unsweetened cocoa

1 large egg

1 tsp vanilla extract

1/2 tsp baking powder

1 tsp instant coffee

1 tbls hot water

3/4 cup chopped nuts

1 (16oz) can pillsbury creamy supreme milk choc frosting

Powdered sugar

1. Heat oven to 350


2. Combine 1 cup flour and sugar in medium bowl. Cur in butter until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13x9 inch pan. Bake 15 minutes


3. Combine sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve instant coffee in hot water. Add cocoa to mixture. Mix well. Stir in nuts. Spread ofver baked crust.


4. Bake 20 minutes or until center is set. Cool, frost and sprinkle with powdered sugar.