Monday, July 26, 2010

Fun Recipes...


1-lb roll spicy sausage or fresh made spicy sausage
2 pkgs cream cheese, softened
1 8 oz sour cream
1 8 oz pkg of shredded white cheddar cheese
1 small can green chillies
1 loaf French bread or 2-round Hawaiian breads
1 bag of Frito Scoops

Preheat oven to 350°F.

Hollow out bread and reserve the bread that was removed.
Crumble and cook Sausage until done.
In a large bowl combine all ingredients, softened cream cheese,
sour cream,
shredded cheese, sausage, chillies.

Pour mixture into the hollowed out bread; cover completely
with aluminum foil.
Place on baking sheet and bake in a 350°F degree oven until
mixture is melted and bread is crisp (about 30-45 minutes).

Remove foil and bake additional 5-10 minutes to brown

Toast the bread chunks that were left over to make them a
little crispy to dip. Place chips around the bread on dish and

*Fruit Salad*

7 ounces Greek yogurt (recommended: Fage Total)
1/3 cup good bottled lemon curd
1 tablespoon honey
1/4 teaspoon pure vanilla extract
2 cups sliced strawberries (1 pint)
1 cup raspberries (1/2 pint)
1 cup blueberries (1/2 pint)
2 tablespoons sugar
3 tablespoons limoncello liqueur
1 banana, slicedFresh mint springs

~*For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.

~*For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.

~*Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprinkle of fresh chiffonnade of mint.

~*Lemon Simple Syrup*

1 cup sugar
1 cups water
1 lemon, zested and juiced

In a small saucepan, combine the sugar, water, lemon zest, and lemon juice over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

Yield: 1 3/4 cups

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