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Written By: kittencal on August 21, 2011 No Comment

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This makes a great spread for fish burgers or a dip for fish sticks, plan ahead the sauce must chill for at least 2 or more hours before using

INGREDIENTS:

1/4 cup sweet dill pickle relish

1/2 cup Miracle Whip salad dressing

1/2 teaspoon garlic powder

2 tablespoons minced yellow onion

1/2 teaspoon cayenne pepper

1 teaspoon prepared yellow mustard

fresh lemon juice, to taste (start with 1 teaspoon)

INSTRUCTIONS:———————————————

Combine all ingredients together until well blended.

Chill for 2 or more hours before using.

Spread on  buns.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 18, 2011 No Comment

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Taken from my “Favorites” folder!

This may be made up to 2 days ahead covered and refrigerated until ready to serve, allow to sit at room temperature for 30 minutes before serving

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

1/2 teaspoon cayenne pepper, or adjust to taste

2 tablespoons olive oil

1 garlic clove, minced (can use more)

2 tablespoons fresh lemon juice

1 (4.25-ounce) can chopped black olives

1/2 cup chopped pimiento-stuffed olives

salt and fresh ground black pepper, to taste

crackers or pita chips

INSTRUCTIONS:—————————————

Stir together first 5 ingredients until smooth and well blended.

Mix in olives, then season with salt and pepper.

Serve with crackers.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 1, 2011 No Comment

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Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this

Ingredients:

1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

INSTRUCTIONS:——————————————–
In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar and salt.
Season with pepper to taste
Spoon/spread over the baked pizza.
Sprinkle with Parmesan cheese if. desired
Posted on recipezazz.com
Written By: kittencal on July 30, 2011 No Comment

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Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 29, 2011 No Comment

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Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

3/4 cup butter, softened

1 teaspoon hot sauce

1 teaspoon seasoned salt, divided

1/2 teaspoon fresh ground pepper

1-1/2 cups sun-dried tomatoes in oil, drained

2 (3-ounce) packages cream cheese, softened

1/3 cup tomato paste(no subs use only tomato paste)

4 garlic cloves, minced

1-1/2 cups firmly packed fresh basil

1/4 cup pine nuts

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 cup freshly grated Parmesan cheese

crackers or baguette slices

INSTRUCTIONS:————————————————

Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.

Process dried tomatoes in a food processor until chopped;  add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides.

Spoon into a bowl, and set aside.

Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray.

Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.

Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.

Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.

Top with remaining cream cheese/butter mixture.

Cover with plastic wrap; chill at least 8 hours or up to 2 days.

Run a knife gently around edge of pan to loosen sides.

Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on July 29, 2011 No Comment

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Taken from my “Favorites” folder!

This is not as hard as you think it’s actually quite easy to prepare and may be made well in advance,  it looks great and taste wonderful the filling is similar to sun-dried tomato pesto, it really can be rolled from either the long end or short, you can garnish the roll with fresh basil leaves, nuts or whatever you like

Server with crackers

Servings 10

INGREDIENTS:

1 (8-ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

6 ounces Roquefort cheese, softened

1 teaspoon hot sauce

1 cup fresh baby spinach leaves

3/4 cup fresh Italian parsley

1/3 cup fresh basil leaves

1 garlic clove, sliced

3 tablespoons olive oil

1 cup  freshly grated Parmesan cheese

1/4 cup finely chopped walnuts

1/4 cup finely chopped sun-dried tomatoes

assorted crackers

INSTRUCTIONS:——————————————

Beat all the cream cheese with Roquefort cheese  and hot sauce at medium speed with an electric mixer until smooth.

Line a baking sheet with parchment paper, then lightly spray the paper with cooking spray (do not use foil!).

Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper cover and chill 1 hour.

In a food processor process the spinach and next 4 ingredients  until smooth; stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle.

Using the parchment paper as a guide, roll up jelly-roll fashion.

Wrap in parchment paper sealing at ends and chill at least 2 hours or up to 2 days.

Remove paper and garnish, if desired.

Serve with assorted crackers.

Also posted on www.recipezazz.com

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Written By: kittencal on July 24, 2011 No Comment

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Use this to enhance cooked vegetables and fish or whatever you like!  double amounts to make lots then freeze in ice cube containers — you will love this!

I also add in some cayenne pepper

INGREDIENTS:

1-1/2 cups semi-packed fresh basil leaves

1/2 pound butter, softened (salted or unsalted)

1 teaspoon fresh lemon juice

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (can use white salt)

1 garlic clove, minced (if your a garlic-lover then increase the garlic)

INSTRUCTIONS:—————————————

Chop the basil first in a food processor.

Add in all remaining ingredients; process for a few seconds until well combined.

blend until smooth.

Freeze in ice cube containers.

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