Bleu Cheese Dipped Melon Kabobs
May 7, 2011
Bleu Cheese Dipped Melon Kabobs
1 small watermelon
1 medium honeydew melon
1 medium cantaloupe
4 oz bleu cheese crumbles
3 oz cream cheese, at room temperature
2 Tbsp milk
2 Tbsp Ranch Style Dressing
1 tsp honey
Cut melons in half, scoop out the seeds and pulp, then using a melon baller, make melon balls and put them all into a bowl.
Using wood skewers, pierce the melon balls, alternating between each melon type on each skewer.
Put the bleu cheese crumbles, cream cheese, milk, dressing, and honey in bowl, and with a mixer on medium speed, beat until dressing is fluffy. Taste and add more honey if desired.
Serve by arranging melon kabobs alongside bowl for dipping.
Pizza Potato Snack
May 3, 2011
Serves 2
Ingredients:
1 large Yukon gold potato, thoroughly scrubbed, keep skin on
1 tbsp olive oil
3 tbsp tomato sauce (homemade or from a jar)
½ cup mozzarella cheese, grated
Instructions:
Preheat the oven to 400° F.
Cut the large potato into 8 slices and brush each slice with a bit of olive oil. Season with salt and pepper. Place on a baking sheet and bake in to oven for about 10 minutes. Then turn over and bake for a further 8 minutes or until crispy and browned. Remove from the oven.
Spread each slice with tomato sauce and top with cheese. Put back in the oven and bake for about 5 minutes or so, until the cheese is melted.
This makes a lovely afternoon snack for hungry children.
Nutty Raisin Trail Mix
January 14, 2011
2 cups raw almonds
1 cup other mixed nuts
2 cups raisins
1 cup pumpkin seed
1 cup sunflower seeds
Put the almonds and other nuts on a baking sheet (no oil needed) and roast in a 300 degree oven for about 7 or 8 minutes. Remove and allow to cool.
When cool, put the nuts in a big bowl and add the raisins, and seeds, and toss together until mixed well.
Put mixture in glass jars with tight lids or in other tightly sealed food storage containers or ziplock bags. Store in cool place or refrigerate.
