Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (17 page)
Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
A quick and tasty appetizer in an instant…place a block of cream cheese on a serving plate, spoon sweet-hot pepper jelly over it and serve with crisp crackers. Works great with fruit chutney or spicy salsa too!
Poppers in a pan…so much easier than filling individual peppers!
2 8-oz. cans whole green chiles, drained
1 lb. Monterey Jack cheese, sliced
6 eggs, beaten
1-1/2 c. all-purpose flour
2 c. milk
3 T. shortening, melted and slightly cooled
1/4 t. salt
Layer chiles and cheese slices in a greased 13"x9" baking pan. In a bowl, whisk together eggs, flour, milk, shortening and salt; pour over cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until golden. Cut into squares; serve warm. Serves 6 to 8.
Safety first! Always wear plastic gloves to protect your hands when working with hot peppers, and make sure you don’t touch your face or eyes.
Put some yummy in your tummy!
1 c. onion, chopped
2 T. butter
10-3/4 oz. can cream of mushroom soup
15-oz. can chili without beans
8-oz. pkg. shredded Cheddar cheese
tortilla chips
In a large saucepan over medium heat, cook onion in butter until tender, about 5 minutes. Stir in soup, chili and cheese. Reduce heat to low. Cook, stirring occasionally, until bubbly and cheese is melted. Serve warm with tortilla chips. Makes about 5 cups.
Enjoy this fresh salsa anytime…roma tomatoes and red onions are available year ’round. Fresh parsley may be substituted for some of the cilantro.
10 roma tomatoes, chopped
1/2 c. red onion, chopped
1 c. fresh cilantro, chopped
1 T. cider vinegar
1/2 c. olive oil
juice of 2 Key limes
tortilla chips
Combine all ingredients except chips in a bowl; stir to blend. Cover and refrigerate until chilled. Serve with tortilla chips. Makes about 3 cups.
No one can resist fresh salsa and chips! Pile blue and yellow tortilla chips in a colorful bowl, placed in the middle of a large platter. Add a bowl of tangy salsa…what could be quicker?
For a quick & easy snack that everybody loves, nothing beats a big bowl of fresh-popped popcorn! It’s showtime!
2 T. chili powder
2 T. dried parsley
2 T. ground cumin
1 T. onion powder
1 T. garlic powder
1 t. red pepper flakes
1 t. salt
Combine all ingredients in a small bowl; stir well. Store in an airtight container with a shaker top. Sprinkle to taste over hot buttered popcorn. Makes about 1/2 cup.
This seasoning will make your tongue jump for joy!
1/4 c. grated Parmesan cheese
2 t. garlic powder
2 t. Italian seasoning
2 t. paprika
1 t. salt
2 t. pepper
Place all ingredients in a blender. Process about 30 seconds, until finely ground. Store in an airtight container with a shaker top. Sprinkle to taste over hot buttered popcorn. Makes about 1/2 cup.
Need a quick gift for a friend? Fill a new paper paint bucket with a jar of popcorn seasoning, a box of microwave popcorn and a DVD of a favorite movie. Decorate with stickers. Sure to be a big hit!
Monstrously delicious and fun! Use any combo of favorite crunchy cereals and small crackers. Add candies in colors for your special occasion…team colors for tailgating, red & green for Christmas.
9 c. cereal and/or small plain crackers
4 c. popped popcorn
1-1/2 c. dry-roasted peanuts
1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar, packed
1 t. vanilla extract
1/2 t. baking soda
2 c. candy-coated chocolates
In a lightly greased large roasting pan, mix cereal or crackers, popcorn and peanuts; set aside. In a saucepan over medium heat, stir together butter, corn syrup and brown sugar. Bring to a boil. Boil without stirring for 5 minutes. Remove pan from heat. Stir in vanilla and baking soda. Pour butter mixture over cereal mixture; toss to coat. Bake, uncovered, at 250 degrees for 45 minutes, stirring every 15 minutes. Let cool completely. Add chocolates and toss to mix. Store in an airtight container. Makes about 18 cups.
Peanuts are yummy in crunchy snack mixes, but if you need to avoid them, here are some tasty substitutes to try: dried fruit bits, sunflower kernels and mini pretzel twists. Or, just omit the nuts…your snack mix will still be tasty.
The baked sausage balls can be cooled and frozen, then reheated later…equally handy for surprise guests and for midnight snacking.
16-oz. pkg. hot ground pork sausage
2 c. biscuit baking mix
3 c. shredded sharp Cheddar cheese
In a large bowl, combine uncooked sausage and biscuit mix; mix well using your hands. Add cheese; mix well. Form into walnut-sized balls, pressing together firmly. Arrange balls on lightly greased baking sheets. Bake at 400 degrees for about 20 minutes, until golden and cooked through. Serve warm. Makes 3 to 4 dozen.
Snackers will eat up fresh veggies like baby carrots, celery sticks, cherry tomatoes and broccoli flowerets if they’re served with a creamy dill dip! Combine one cup reduced-fat sour cream, 1/2 cup reduced-fat mayonnaise, 2 teaspoons dill weed and 2 teaspoons lemon juice.
Chill for several hours before serving.
Bacon, bread and cheese…this taste-tempting trio is a welcome addition to any party tray!
1 c. grated Parmesan cheese
2 t. garlic salt
12 slices bacon, halved
24 4-1/2 inch sesame bread sticks
Mix cheese and garlic salt in a shallow bowl; set aside. Wrap a half-slice of bacon around each bread stick, starting at one end and spiraling to the other end. Arrange bread sticks on a parchment paper-lined baking sheet. Bake at 350 degrees for 15 minutes, or until bacon is crisp. Remove from oven; immediately roll bread sticks in cheese mixture. Let cool before serving. Makes 2 dozen.
Mmm…is anything better than bacon? To separate bacon slices easily, first let the package stand at room temperature for about 20 minutes.
Freeze large green seedless grapes to use as fruity ice cubes…fun to eat when you finish the beverage!
2 c. ripe peaches, pitted, sliced and frozen
1/4 c. frozen orange juice concentrate
2 c. milk
1 T. sugar, or to taste
1/4 t. vanilla extract
5 to 6 ice cubes
Combine all ingredients in a blender; process until smooth. Pour into glasses; serve immediately. Makes 4 servings.
Garnish with a whole strawberry, orange wedge or mint sprig.
10-oz. pkg. frozen sliced strawberries, partially thawed
2 c. orange juice
1/2 c. milk
1-1/2 t. sugar