Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Wednesday, March 23, 2011

Seven-Layer Dip

This recipe is from the back of the Calavo Guacamole Chips bag.  These chips are so good with Guacamole dip they are addictive.  My son wanted to try this dip so badly but I made it for a ladies wine tasting.  I definitely owe him.  The ladies loved it by the way.  I used whatever guacamole dip I could find and the freshly made salsa from the grocery store.

Seven-Layer Dip

Ingredients (serves 6):

8 oz Calavo guacamole or 2-3 Calavo RIPE NOW advocados
1-1/2 cups chopped  Calavo tomatoes
8 oz fresh salsa
2-1/4 ounces sliced black olives
1-1/2 cups sour cream
6 oz. grated cheddar cheese
1 package taco seasoning
2 cups refried beans (I used fat free)


Mix refried beans and taco seasoning together, then spread mixture into the bottom of a 9-inch casserole dish.  Layer on guacamole or avocado, sour cream, fresh salsa, cheese, tomatoes and olive slices.  Serve with Calavo Tortilla Chips.


The Creative Cook

Saturday, March 13, 2010

Blue Cheese Cheesecake

I went to another Wining Women event last night and I made a Gorgonzola Cheesecake. I know, it sounds crazy but the theme for the night was Wines With silly names, I thought Blue Cheese Cheesecake was kind of silly! It was really tasty though! I paired it with a ripe pear and made some candied walnuts. Try it as an appetizer. You won't regret it. Use good blue cheese or gorgonzola.

Gorgonzola Cheesecake
12 cloves roasted garlic (see below)
2 teaspoons extra-virgin olive oil
Cornmeal Crust (see below)
1 pound gorgonzola or blue cheese, room temperature
5 (8 ounce) packages cream cheese, room temperature
5 eggs, room temperature

Prepare Cornmeal Crust (recipe below)

To Make Filling: Preheat oven to 375 degrees F and position rack in center of oven.

In a large bowl, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add the eggs, one at a time, while beating to incorporate.

Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles. Place roasted garlic cloves around the perimeter of the pan at equal distances.

Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a cooking thermometer or until the center is almost set, but jiggles slightly when gently shaken. NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack. Remove from oven and allow to cool on counter for at least 1 hour, after which you may either serve or store in the refrigerator.

Serve warm or at room temperature with toasted baguette bread or crackers.

To Serve later, store refrigerator up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350 degree F oven.

Roasted Garlic: Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days.

Cornmeal Crust

1-1/2 cups water
1/2 cup cornmeal
1 tablespoon minced garlic
1-1/2 teaspoon salt
1 tablespoon dried basil
1/4 cup grated parmesan cheese

Grease a 10-inch springform pan.

In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.

Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.


The Creative Cook

Sunday, February 1, 2009


Are you getting tired of us making recipes from Rachel Ray's Cooking Rocks! Cookbook? I don't know about you, but I sure am. I think D needs a new cookbook.

This is the first recipe from that cookbook the D didn't care for. He had two pieces and declined to have any more. Both B and I liked them and ate 3 each! Go figure?? It was very easy to make. The age category is from 7 - 11 years and I think that is appropriate. I couldn't imagine an easier recipe for any kid to make.


Makes 8 pieces

1 can soft bread stick dough (available in the dairy case)
1/2 cup grated Parmesan, Parmigiano Reggiano or Romano cheese, eyeball it
2 tablespoons honey, eyeball it
2 tablespoons deli-style mustard, such as Guldens
8 slices smoked or honey ham or smoked turkey or honey roast

Preheat oven according to the directions on the package of soft bread sticks. Open the bread stick package and separate the sticks. Pour the grated cheese onto a plate. Roll each bread stick in cheese, pressing lightly to make it stick. Place the bread sticks on a nonstick baking sheet and continue baking according to package instructions. Remove from oven when golden (10 to 12 minutes, depending on brand) and allow the soft bread sticks to cool slightly.

Mix the honey and mustard in a small bowl. Lay out 4 slices of meat on a work surface and spread each with honey-mustard. Place a bread stick on one end of the deli slice and wrap and roll the meat up and around the bread stick. Repeat with remaining 4 bread sticks.


The Creative Cook