Mexican Cheesecake (savory)

Ingredients:
2 8-oz packages cream cheese
1-1/4 cups sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained

Preparation:
1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth.

2. Add eggs; beat on low speed just until combined.

3. Stir in cheddar cheese and chilies.

4. Transfer to a greased 9-in. springform pan. Place on a baking sheet.

5. Bake at 350° for 25-30 minutes or until center is almost set.

6. Spread remaining sour cream evenly over top.

7. Bake 5-8 minutes longer or until topping is set.

8. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

9. Refrigerate overnight.

10. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Mexican Cheesecake (sweet)

Ingredients:
2 8-oz packages cream cheese, softened,
1 1⁄2 cups sugar
2 eggs
2 8-oz cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preparation:
1. Preheat oven to 350°F.

2. Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).

3. Roll out 1 can of crescent rolls and place on bottom of buttered 13 x 9 glass cake pan.

4. Pour mixture on top of crescent rolls.

5. Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out, pinch together).

6. Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.

7. Spread softened butter on top of crescent rolls.

8. Sprinkle sugar and cinnamon mixture on top of butter.

9. Bake for 30-40 minutes.

Olive-Cheese Bread

Ingredients:
1 loaf French bread
6 ounces pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 lb Monterey Jack cheese, grated

Preparation:
1. Roughly chop both black olives and pimiento-stuffed green olives.

2. Slice green onions into thin pieces.

3. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

4.Spread mixture onto French bread that has been sliced lengthwise.

5. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

NOTE: Mixture can also be refrigerated (up to two days) and used as a dip with crackers.

Warm Black-Eyed Pea Dip

Ingredients:
1 can (14-ounce) can black-eyed Peas
1/4 of an onion, chopped fine
1/4 cup sour cream
8 slices pickled jalapenos
1 cup grated sharp Cheddar cheese
3 Tblsp salsa
Hot Sauce, to taste
Salt and pepper, to taste

Preparation:
1. Preheat oven to 350 degrees.

2.Drain black-eyed peas and partially mash, leaving some whole.

3. Add all other ingredients, stirring to combine.

4. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

5. Serve with tortilla chips!

Tomato Tart

Ingredients:
4 Tblsp butter
2 whole (large) onions, Thinly sliced
Salt and pepper, to taste
2 whole store-bought pie crust (or 1 large homemade crust)
1 1/2 cup Fontina or Monterey Jack cheese, grated
1/4 cup fresh grated Parmesan cheese
1/4 cup Gruyere or Swiss cheese, grated
3 cups cherry tomatoes (red or yellow, or combo)
1 egg
1/4 cup milk
16 whole basil leaves

Preparation:
1. Preheat the oven to 450 F.

2. Saute onions, salt and pepper in the butter. Cook for 20 to 25 minutes until the onions are soft and deep golden brown. Set aside.

3. Knead pie crusts together into a ball, then roll out into a thin (single) crust.

3. Place crust into a large jelly roll pan, or cut in half and use two standard pie plates.

4. Sprinkle on all cheese in a single layer, then top with caramelized onions. Add tomatoes and basil last.

5. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

6. Bake for 15 to 18 minutes, watching crust carefully. Crust should be deep golden brown, and tomatoes should start to pop apart. Reduce heat to 425 if tomatoes are done too far in advance of the crust.

7. Allow to sit five minutes before serving.

Bacon-wrapper crackers

Ingredients:
1 package Club Crackers
1 pound Thin Sliced Bacon (adjust based on number of crackers - 1/2 slice per cracker)
Grated Parmesan Cheese (Note: Can substitute brown sugar for cheese)

Preparation:
1. Place crackers face up on a cookie sheet.

2. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker.

3. Cut bacon in half.

4. Carefully, so cheese (or sugar( doesn’t fall off, wrap each cracker completely in one half piece of bacon. Completely and snugly wrap the cracker, so no edges are showing.

5. Place the bacon-wrapped crackers onto a baking sheet that has a rack on it.

6. Place in a 250-degree oven for about 2 hours.

NOTE: Can be baked, cooled, and then stored in a Ziploc freezer bag for up to 1 month. Reheat for approximately 10 minutes in oven before serving.

Banana Blueberry Muffins

Ingredients:
3 large ripe bananas
1/2 cup coconut sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Preparation:
1. Mash bananas in a large mixing bowl.

2. Add sugar and egg.

3. Add butter and blueberries.

4. Combine dry ingredients and gently stir into banana mixture.

5. Pour into 12 well-greased muffin cups.

6. Bake at 375 degrees for 20 minutes.

Spinach Strawberry Salad

Ingredients:
Fresh baby spinach
Sliced strawberries
Purple onion, diced
Honey roasted almonds, slivered
Goat cheese crumbles
Vinaigrette dressing, to taste

Preparation:
1. Mix first four ingredients and lightly toss with dressing.

2. Add goat cheese crumbles and serve immediately.