Monthly Archives: November 2011

SALSA PIZZA WITH CHEESE CRUST

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1 lb lean ground beef
1 1/4 cups thick & chunky salsa
2 cups bisquick
1/4 cup mild salsa-flavored OR jalapeno-flavored process cheese sauce
1/4 cup hot water
8 medium green onions, sliced (1/2 cup)
1 cup (4 oz) shredded colby-jack cheese

preheat oven to 375°. spray a large cookie sheet with pam. cook beef in a 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. stir in salsa; remove from heat.

stir bisquick, cheese sauce & water in a medium bowl until a soft dough forms; beat vigorously 20 strokes. place the dough on a surface dusted with bisquick; gently roll in the bisquick to coat. shape into a ball; knead about 5 times or until smooth. roll dough into a 14″ circle; place on the cookie sheet. spread beef mixture over dough to within 2″ of the edge. sprinkle with onions. fold edge of dough over beef mixture. sprinkle cheese over beef mixture.

bake 25-28 minutes or until crust is golden brown & cheese is melted.

8 servings

WHITE BEAN & SUN-DRIED TOMATO TERRINE

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1/2 cup sun-dried tomatoes
boiling water as needed
1 tbs olive oil
1 small yellow onion chopped
1 clove garlic, chopped
1/2 cup blanched almonds
3 cups slow-cooked OR 2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
2 tbs minced fresh parsley leaves
salt & freshly ground black pepper

place the tomatoes in a heatproof bowl with enough boiling water to cover. let stand 30 minutes to soften. drain, reserving 1/2 cup of the soaking liquid, & set aside.

heat the oil in a medium-size skillet over medium heat. add the onion & garlic. cover & cook until softened, about 5 minutes. set aside.

in a food processor, pulse the almonds until coarsely chopped. add the beans, drained tomatoes, the reserved soaking liquid, onion mixture, & parsley & season with salt & pepper. process until smooth.

lightly oil a 4-cup terrine mold or a small pan (depending on the shape of your slow cooker). spoon the mixture inside, pack it in, & smooth the top. cover with aluminum foil, making several holes in the foil for steam to escape. place the pan on a rack or trivet that has been set inside a 6-qt slow cooker. pour an inch of water into the bottom of the cooker. cover & cook on LOW for 4 hours.

remove from the slow cooker & let cool completely before inverting & removing from the mold. refrigerate for at least several hours or overnight before serving. serve cool or at room tempetature.

SERVE THIS WITH CRACKERS OR RAW VEGGIES OR SPREAD IT ON TOASTED ITALIAN OR FRENCH BREAD.

6-8 servings

POTATO CHIP COOKIES

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1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1 tsp vanilla
3/4 cup crushed plain potato chips

preheat oven to 350°.

in a lg bowl, with an electric mixer, cream the butter & sugar until light, about 2 minutes. mix in the flour, vanilla & crushed potato chips. the dough will be soft.

drop the dough by heaping teaspoonfuls about 1″ apart onto ungreased cookie sheets. flatten the dough mounds slightly with the back of a spoon.

bake in the center of the oven for 10-12 minutes, or until golden on the bottom & firm to the touch.

cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.

make 20 cookies

EASY CHEESY BISCUITS

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3 cups flour (pack it down in the cup when you measure it)
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt OR regular table salt
1/2 cup (1 stick) butter, softened
1/2 cup strong cheddar cheese, shredded
1/2 cup asiago cheese, shredded*
2 lg eggs, beaten
1 cup (8 oz) sour cream
1/2 cup milk **
1/2 cup grated parmesan cheese, for topping (use REAL parmesan cheese. it’s SOOO much better than the “green can” stuff!)

*if you aren’t a fan of asiago, leave it out & use double cheddar.

**sometimes you may need to add more or less milk unti everything comes together in a wet/dry-like mixture that’s about the consistency of cottage cheese.

preheat oven to 425° with the rack in the middle position.

FIRST STEP

use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, & salt. stir them all up together. cut in the butter just as you would for piecrust dough.

NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT FOR THE FIRST STEP. CUT 1/2 CUP COLD BUTTER INTO 8 CHUNKS. LAYER THEM WITH THE DRY INGREDIENTS IN THE BOWL OF THE FOOD PROCESSOR. PROCESS WITH THE STEEL BLADE UNTIL THE MIXTURE HAS THE TEXTURE OF CORNMEAL. TRANSFER THE MIXTURE TO A MEDIUM-SIZED MIXING BOWL & PROCEED TO THE SECOND STEP.

SECOND STEP

stir in the shredded cheddar cheese & shredded asiago cheese. add the beaten eggs & the sour cream in that order. mix everything together.

add the milk & stir until everything is thoroughly combined.

THIRD STEP

drop the biscuits by soup spoonfuls onto a ungreased baking sheet, 12 lg biscuits to a sheet. (if desired, you can spray the baking sheet with pam or cover it with parchment paper.)

once the biscuits are on the baking sheet, you can wet your fingers & shape them if you like.

sprinkle the grated parmesan cheese on top of each biscuit.

bake the biscuits at 425° for 12-14 minutes, or until they are golden brown on top.

cool the biscuits for at least 5 minutes on the cookie sheet, then remove them with a spatula.

makes 12 biscuits