Plum-Orange Freezer Jam
3 lbs. plums (about 10 medium)
1/2 c. water
1 tsp. grated orange peel
1/4 c. orange pulp (about 1 medium)
1 1/2 c. sugar
1/2 tsp. mace
1 pouch freezer jam pectin
Wash plums, drain. Pit and finely chop plums. Combine plums and water in a saucepot. Cover and simmer 5 minutes. Measure 3 3/4 c. cooked plums. Combine cooked plums, orange peel, orange pulp, sugar and mace in a medium bowl. Let stand 15 minutes. Gradually stir freezer jam pectin into friut mixture. Stir 3 minutes, let stand 5 minutes, landle into freezer jars or containers. Leaving 1/2 inch headspace. Adjust two-piece caps. Freeze. (I usually make a few batches at the end of the summer to use through the winter.)
I pour one small container Plum-Orange Freezer Jam over 1 8 oz. cream cheese block and serve with crackers.
Green Chili Bread - Karalee Monson
1 loaf French bread
butter
garlic salt
2 cans green chilies
2 c. mozzarella cheese
less than 1/4 c. miracle whip
parmesan cheese
parsley
Cut bread in half lengthwise. Butter both halves, sprinkle with garlic salt. Mix chilies and cheese and enough miracle whip to make spreadable. Spread on buttered bread. Sprinkle with parmesan cheese and parsley.
Bake in 350 oven for 15-20 minutes or till cheese is bubbly.
Pesto Sun Dried Tomato Torte - Becky Sellers
3 8 oz. pkgs. cream cheese
1/2 c. grated parmesan
3 cloves garlic, finely chopped
1 7 oz. container refrigerated pesto
1 8 oz. jar minced, oil packed sun dried tomatoes, well drained
Baguette slices
Place cream cheese, parmesan and garlic in food processor. Blend, and divide into thirds. Line a 5 cup mold or loaf pan with plastic wrap. Spoon 1/3 of cheese mixture in bottom of mold. Smooth top. Spoon pesto evenly over cheese layer. Spoon 1/3 cheese mix over pesto. Smooth top. Spoon tomatoes evenly over cheese layer. Spoon 1/3 of cheese mix over tomatoes. Strike filled mold on counter to pack down. Cover and refridgerate at least 24 hours.
When ready to serve, turn mold upside down onto platter. Remove plastic wrap. Serve with baguette slices.
Hot Pizza Dip - Becky Sellers
1 8 oz. pkg. cream cheese
1 tsp. dried Italian seasoning
1 c. shredded mozzarella cheese
3/4 c. shredded parmesan cheese
1 8 oz. can pizza sauce
2 TB green onion
2 TB chopped bell pepper
Combine cream cheese and Italian seasoning. Spread in bottom of 8 inch pan. Combine mozzarella and parmesan cheese and sprinkle half over cream cheese layer. Spread sauce on next. Sprinkle with the rest of the cheese. Top with bell pepper and green onion.
Bake in 350 oven for 15-18 minutes. Serve with sliced French bread.
Spinach Dip - Karlie Himle
1 box frozen chopped spinach, thawed, excess juice squeezed out and chopped a little more1
1 pkg knorr leek soup mix
1 small can water chestnuts, chopped
1 green onion, sliced
1 green onion, sliced
1 c. sour cream
1 c. mayo
Mix together and refridgerate overnight. Serve with crackers, bagel chips, or french bread.
Raspberry Almond Shortbread Cookies - Karlie Himle
1 c. butter, softened
2/3 c. white sugar
1/2 tsp. almond extract
2 c. white flour
Cream together butter and sugar until light and fluffy. Mix in almond extract and then add flour, mixing until dough comes together. If dough is too soft refridgerate for 30 minutes. Roll into 1 1/2 inch balls and place on cookie sheet. Make indent and fill with raspberry jam.
Bake in 350 oven for 14-18 minutes. Let cool. Melt a little semi-sweet or dark chocolate. Place in a ziploc bag and snip off a small corner. Drizzle over the cookies.
Jalapeno Poppers - Miriam Deru
Jalapeno peppers
Cream cheese
Bacon
Wearing gloves wash the jalapenos and slice them lengthwise. Remove the seeds. Using the back of a spoon push cream cheese into each jalapenos half center, filling the center. Slice bacon in half. Wrap each jalapeno with bacon.
Lay on a foil covered baking sheet. Bake at 350 oven for 1 hour or until bacon is crispy.
Rosemary Bread - Janna Mangum
1 1/4 c. warm water
2 TB yeast
1 TB rosemary
1/4 c. olive oil
3 1/2 c. flour
2 tsp. salt
Dissolve yeast in warm water. Add and mix ingredients into soft dough. Flatten out like a pizza. (I flatten it out right on my pizza stone.) Poke holes with a finger half way through dough about 1 1/2 inches apart. Let raise 30 minutes. Brush with olive oil. Sprinkle with kosher salt. (I like to cut mine like breadsticks before I bake it.)
Bake at 400 oven for 15 minutes. Serve with olive oil and balsamic vinegar to dip it in.
