FoodFoodFood -- Easy Dessert that's Always in Season: GRAPES

A cool and refreshing dessert, snack or whenever is a grape salad that is easy and always in season.

• 2 lbs green seedless grapes, washed, removed from stems, halved
• 2 lbs red seedless grapes washed, removed from stems, halved
• 1 c. sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract, to taste

topping

• 1 cup brown sugar, packed, to taste
• 1 cup crushed pecans, to taste

In a large mixing bowl combine sour cream, cream cheese, granulated sugar and vanilla until Smooth. Fold Grapes into the mixture, stirring gently.

In a small bowl combing brown sugar and crushed pecans, sprinkle over the top. Chill overnight before serving.

FoodFoodFood Hot Artichoke Spinach Dip from Olive Garden

I love Olive Gardens Hot Artichoke Spinach dip recipe brings all the fabulous flavors of the restaurant to the comfort of your own home. A hearty blend of artichoke hearts, spinach, cream cheese, Parmesean cheese and seasonings all together in a cheesy, full flavor dish you'll love time and again!

Ingredients:


1 Cup chopped artichoke hearts (canned- well drained or frozen & thawed & well drained) 
1/2 cup frozen chopped spinach, thawed, well drained
8 oz. cream cheese, room

temperature
1/4 c. Regular Mayonnaise (Not Miracle whip!)
1/2 cup grated Parmesan cheese 
1/4 c. grated Romano cheese
1 tsp Minced Garlic
1/4 c. Mozzarella Cheese
1/2 teaspoon crushed red pepper flakes 
1/4 teaspoon salt 
1/8 teaspoon garlic powder 
1/2 tsp dried basil
dash black pepper 

In a large mixing bowl combine the cream cheese and mayonnaise, creaming them together until smooth. Add the Parmesan, Romano, garlic, basil, red pepper flakes, salt, garlic powder, salt mixing well. Add the (well drained!) artichoke hearts and spinach, folding into the seasoned cream cheese mixture. 

Spray 4 ramekins with nonstick spray or olive oil, fill with the dip and top generously with mozzarella. Bake at 350 for 20-25 minutes or until bubbly and golden brown.


Serve hot with crackers, chips, or toasted pitas for dipping.

Easy Bisquits/Biscuits

Some people have a hard time making homemade biscuits and some just never tried because it's easier to but them already made for them. I found an easy, never fail recipe that would help even the worst cooks.

Ingredients:
Preheat oven to 425
2 1/2 cups of flour...before sifting
1 stick frozen butter (margarine can be used but in stick form and frozen) grated
1 1/14 cup of buttermilk (milk can also be used)

Mix everything together to combine, the dough should look clumpy and sticky. Sift some flour into any shallow pan or cookie sheet...drop dough by tablespoon onto the flour, rolling around to coat. Dust off excess flour by gently tossing biscuit from hand to hand (this also helps form a kind of ball), then place on a greased cookie sheet or metal baking pan.

Bake on 425 for 25 minutes, take out of oven and brush with butter and replace in oven for another 5 minutes.

FoodFoodFood - Red Velvet (Cheese) Cake

Ingredients:

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar

For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar

1 bar white or dark chocolate (Optional for decoration), I used Ghiradelli

Directions:

For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.

Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

FoodFoodFood - Easy, Easy Peanutbutter Cup Pie

Chilling Time: 4 hr

Cooking Time: 10 min

What You'll Need:

•1 2/3 cups (10 ounces) peanut butter chips
•1/2 cup milk
•1 (14-ounce) can sweetened condensed milk, divided
•2 (8-ounce) packages cream cheese, softened
•1 tablespoon vanilla extract
•16 miniature peanut butter cups, coarsely chopped
•1 cup frozen whipped topping, thawed
•1 (9-inch) prepared chocolate pie crust

What To Do:

1.In a medium saucepan over low heat, combine peanut butter chips, milk, and 1/2 cup sweetened condensed milk. Cook until mixture is thick and smooth, stirring constantly. Remove saucepan from heat and allow mixture to cool to room temperature.

2.In a large bowl with an electric mixer on medium speed, beat cream cheese until light and fluffy. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups.

3.Add whipped topping to peanut butter and milk mixture and blend completely with a spoon.

4.Pour peanut butter mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture. Swirl with a knife to get a marble effect. Cover and freeze until firm. Let stand at room temperature 10 minutes before serving.

FoodFoodFood - Easy Cheddar Garlic Biscuits

Makes: 12

Cooking Time: 10 min

What You'll Need:

•2 cups pancake and baking mix
•3/4 cup milk
•3/4 cup shredded sharp Cheddar cheese
•1/2 teaspoon garlic powder
•1/2 stick (1/4 cup) butter, melted

What To Do:

1. Preheat oven to 450 degrees F.

2. In a medium bowl, stir baking mix, milk, and cheese until a soft dough forms. Drop dough by spoonfuls onto an ungreased baking sheet.

3. Mix garlic powder and butter; brush half the mixture over biscuits.

4. Bake 8 to 10 minutes, or until golden brown. Brush remaining garlic mixture over warm biscuits and serve.

FoodFoodFood - TexMex Casserole

From the biggest Ranch in Texas...King Ranch...

Serves: 6

Cooking Time: 45 min

What You'll Need:

•1 tablespoon vegetable oil
•1 large green bell pepper, diced
•1 cup chopped onion
•2 garlic cloves, minced
•1 (10-3/4-ounce) can cream of chicken soup
•1 (14.5-ounce) can diced tomatoes with green chilies
•1 to 2 tablespoons chili powder
•12 corn tortillas, cut into 1/2-inch strips
•4 cups diced cooked chicken
•2 cups shredded sharp Cheddar cheese

What To Do:

1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

2.In a large skillet, heat oil over medium heat. Saute bell pepper, onion, and garlic 4 to 5 minutes, or until tender. Stir in soup, diced tomatoes, and chili powder. Cook just until warmed.

3.Line bottom of prepared baking dish with half the tortilla strips. Sprinkle half the chicken over tortilla strips, top with half the vegetables, and half the cheese. Repeat layers.

4.Bake 30 to 35 minutes, or until bubbly and hot