Too Busy to Be Unprepared
1 bar cream cheese, softened
1 package Ranch Dip powder
2 cups sharp cheddar, shredded
1 pint sour cream
1 package bacon, cooked and crumbled
Mix all together and cook in 13×9 baking dish (covered with foil) at 400 degrees for 30 minutes (take foil off for last five minutes). Serve with Fritos Scoops (or celery if you are keto, haha! Angela, that was funny!)
From my friend Fran’s podcast Rambling Through Everyday Life with her friend, Angela
8 ounces bow tie pasta
2 eggs
3 T. milk
Italian bread crumbs (recipe below)
2/3 c. olive oil
12 slices bread (cook for 15 minutes at 250 degrees to dry), grate finely with food processor
Add in:
1 t. oregano
1 t. sweet basil
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper
4 T. parmesan cheese, grated
Boil bow tie pasta in boiling water for 7 to 8 minutes. Remove from heat and drain.
Mix eggs and milk in a small bowl. Dip each piece of pasta in egg mixture, then roll in Italian bread crumbs in a large bowl. Set on a plate.cok
Heat oil on medium high heat for 5 minutes. Place a handful of pasta in oil. Cook for 2 1/2 minutes and turn. Cook another 2 1/2 minutes. Set aside on a plate with a paper towel to drain excess oil.
12 large jalapeños, cored, seeded and slit down one side
1 – 8 oz. bar cream cheese
1/4 c. freshly grated sharp cheddar cheese
24 little smokies
12 pieces thickly sliced bacon, cut in half
24 toothpicks
1/2 c. brown sugar
1 1/2 t. ground cardamom
1/2 T. freshly ground pepper
Cut cream cheese into 12 equal parts. Roll each part in shredded cheddar and stuff one in each jalapeño. Also place two little smokies in each jalapeño. Wrap each jalapeño in the 2 halves of one slice of bacon, using toothpicks to secure the bacon.
In a separate dish, blend pepper, cardamom and brown sugar. Roll each wrapped-jalapeño in this mixture and place on a wire rack in cookie sheet, which is lined with foil. When finished gently spoon remaining brown sugar mixture over each one.
Bake for 30 minutes in a 375 degree oven. Enjoy!
Grocery List
jalapeños
cream cheese
sharp cheddar cheese
little smokies
bacon
toothpicks
brown sugar
ground cardamom
black pepper
Approximate Cost: $6.76
1 1/2 lbs. lobster meat
1 egg
2 T. lemon juice (freshly squeezed)
1 t. salt (plus scant amount for when it’s cooling)
1 T. mayonnaise
1 T. Worcestershire sauce
1/2 t. chipotle tobasco sauce
1/2 t. freshly ground black pepper
2 T. Tony Chachere’s cajun seasoning
1 medium white onion, diced finely
1 1/2 c. fresh bread crumbs
4 T. butter
3 T. canola oil
Blend egg, bread crumbs, mayo, lemon juice. Worcestershire sauce, tobasco, salt pepper, and cajun seasoning in mixer. Add onion and lobster meat. In a deep frying pan melt oil and butter over medium high heat for 3 minutes. Using small ice cream scoop, scoop about 6 balls in the pan at a time. Cook for two minutes each on both sides and then two more minutes each on both sides, slightly flattening it into a patty after the first turn. Let it cool and drain on a plate with two paper towels. Salt, as you’d like. Serve with shrimp cocktail sauce or malt vinegar.
Grocery List
lobster
egg
lemon juice
salt
mayonnaise
Worcestershire sauce
chipotle tobasco sauce
black pepper
Tony Chachere’s cajun seasoning
onion
bread
butter
canola oil
Approximate Cost: $8.50 (look for a manager’s special on the lobster and freeze it until you are ready to make it)
Crusts:
1 T. quick-rising active dry yeast
1 1/3 c. warm water (115 degrees F)
1 T. olive oil
1 t. salt
1 c. whole wheat flour
1/4 c. rye flour
2-3 c. unbleached flour
1-2 T. cornmeal
non-stick spray
Pepper Topping
2 t. olive oil
1 clove garlic minced
2 Italian tomatoes, sliced thinly
1 T. fresh oregano, minced
3 oz. mozzarella cheese, shredded
1 c. canned roasted peppers
1/4 c. sliced black olives
Broccoli Topping
1 c. onions, diced
1 t. olive oil
1 c. sour cream
1 t. fresh dill
2-3 c. broccoli florets, lightly steamed
1 c. sharp cheddar, shredded
In a large bowl, mix the yeast with water. Set aside for 2 minutes ot dissolve. Stir in oil and salt. Add in wheat, rye and unbleached flours and make a kneadable dough. On a lightly floured surface, knead until smooth and elastic for 10 minutes. Divide into 16 balls, Cover each and let rest for 15 minutes.
Pepper topping: In a small cup combine the oil with the garlic. Brush over 8 of the pizza crusts. Tops with tomatoes, oregano, mozzarella, peppers and olives.
Broccoli topping: In a smal no-stick pan over low heat, cook the onions in the oil until soft. Stir in the sour cream and sill. Spread over 8 pizza crusts, leaving a 3/8 inch border. Top with broccoli and cheddar.
Preheat oven to 450 degrees. Form the pizzas into small pizzas about 4 inches in diameter. Coat 2 large cookie sheets with no-stick spray. Sprinkle lightly with cornmeal. Place the pizzas on the sheets. Top 8 with the pepper topping and 8 with the broccoli topping. Bake for 10-12 minutes, until the crusts are browned.
Grocery List
yeast
salt
whole wheat flour
rye flour
unbleached flour
cornmeal
non-stick spray
garlic
Italian tomatoes
fresh oregano
mozzarella cheese
roasted peppers
black olives
onions
olive oil
sour cream
fresh dill
broccoli florets
sharp cheddar
Approximate Cost: $8.66
1 can cream of chicken soup
¾ c. evaporated milk
1 – 7 oz. can diced green chilies
2 T. minced jalapeños
1 – 4 oz. jar chopped pimientos, drained
1 t. ground cumin
1 – 1 oz. pkg. ranch dip mix
1 can Ro*tel tomatoes
1 lb. Velveeta, cut into cubes
¼ c. minced fresh cilantro
Minced fresh cilantro for garnish
Tortilla Chips for dipping
Combine soup, evaporated milk, green chilies, jalapenos, pimiento, cumin, dip mix, and Ro*tel in a medium saucepan. Cook over low heat, stirring frequently. When bubbly, add cheese and cilantro, and stir until cheese melts and mixture is combined. Be sure to keep the heat low, and stir constantly after adding the cheese to prevent scorching. Serve warm with tortilla, reheating as needed.
From Molly Fowler, The Dining Diva, in Menus for Entertaining
Grocery List
cream of chicken soup
evaporated milk
green chilies
jalapeños
pimiento
ground cumin
ranch dip packet
Ro*tel tomatoes
Velveeta
cilantro
tortilla chips
Approximate Cost: $7.89
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