Cauliflower Au Gratin

1 head cauliflower
8 ozs Philadelphia cream cheese
8 ozs chicken broth
1 cup water
1/2 cup chopped onion
3 garlic cloves
1/2 cup grated cheese, divided
salt and pepper (to taste)

1/3 cup diced red bell pepper
2 cups shredded cheddar cheese
2 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1 stick melted butter

Preheat oven to 350 degrees.  Chop cauliflower and place in large, greased baking dish, sprinkle salt and pepper.   In blender or food processor, add cream cheese, broth, water, onion, garlic, 1/4 cup grated cheese.  Blend until creamy.  Pour on top of cauliflower.  Add diced red bell pepper, cheddar, bread crumb remaining grated cheese and parsley.  Top with melted butter.  Bake approx 60 mins.

Date Nut Bread

Date Nut Bread

1 1/2 cups sugar
1 Tblsp. melted butter
1/3 cup sour cream
1 egg
1 cup chopped dates
1 1/2 cups boiling water
1 cup chopped walnuts 
 1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1/4 tsp cinnamon 
1/4 tsp ground cloves
1 tsp. vanilla
2 1/2 cups flour

Method:  Pour the boiling water over the dates into blender. Let sit while mixing other
ingredients.

Cream together the sugar, butter, eggs and vanilla. Blend dates and water in blender until creamy.  Add to sugar mixture. Add dry ingredients mixing well by hand.
Pour into a greased bundt pan or two loaf pans.  
Bake for 55 to 60 min. on a 350 degree oven.  Less baking time is required for loaf pans.

Italian Lentil Soup

Lentil Soup

left over ham bone with meat still on it.

boil in pot of water with package of dry lentil beans.

ADD:

onion, celery, carrots, garlic and 3 links Italian sausage...diced.

1 can diced tomatoes, can be seasoned

beef or chicken broth, I use the paste.

crushed red pepper flakes (to taste) optional

fresh basil

2 large bay leaves

grated parm/romano cheese (I add this at the end)

salt and black pepper to taste

Chocolate Nutella Cream Cheese Lava Cakes

Chocolate Batter:
6 oz. Semi-Sweet Baking Chocolate 
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour.



Cream Cheese Mix:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla extract
Mix all ingredients in bowl with electric mixer.

.

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 12 small cupcake wells, spoon cream cheese mixture evenly into bottom of cupcake wells. Pour chocolate batter on top of cream cheese mixture.
6. Cook for about 15 minutes.
7. Tip cupcakes upside down to remove from tin.    Insert a spoonful of Nutella into bottom of cupcake and place onto individual serving dishes.


Top with Vanilla Ice Cream

Buttermilk Ranch Dressing

Ingredients:
4 tablespoons fresh chopped parsley 
1 teaspoon pepper
2 tablespoons onion (chopped)
1 quart mayonnaise
1 pint sour cream
1 teaspoon garlic (chopped)
1 teaspoon salt
1 pint buttermilk

Directions:
Combine all ingredients in blender until smooth. Allow flavors to blend overnight. Reduce recipe in half if desired. 

Cream Cheese Tart Shells

• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour

Directions

1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until light brown.

Three Cheese Potato Frittata

4-5 med red skin potatoes, diced
approx 4 cups chicken broth
2 Tbs cooking oil
3 Tbs butter
3 garlic cloves
1 small onion, diced
6 large eggs (beaten)
1 small tomato, diced
2 Tbs grated parm cheese
salt and pepper 
3 Tbs fresh chopped parsley
1 cup shredded cheddar (I like velveeta)
2 ozs feta cheese


In medium pan cook potatoes in chicken broth until soft, drain.  In large frying pan heat oil/butter.saute onions and garlic, add cooked potatoes until lightly brown.  Add eggs, mixing and cook until done.  Sprinkle parm cheese, salt, pepper, 1/2 of parsley..stir.  Add shredded cheddar, feta and remaining parsley.  Remove from heat and cover with lid to melt cheeses.  Serves 4-6