Tomato Crostini (from Tamara Copier)

Tomato Crostini  (from Tamara Copier)

6 ounces feta

2 ounces cream cheese, room temp

2/3 cup olive oil, divided

2 T. lemon juice

salt and pepper

2 T. minced shallots

2 tsp. minced garlic

2 T. red wine vinegar

2 lbs. cherry tomatoes

3 T. basil, plus extra for serving

20-25 half inch thick baguette slices, toasted

balsamic glaze (Bonavita recommeneded)

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade.  Pulse until cheeses are mixed, add: 1/3 cup olive oil, lemon juice, ¼ tsp. salt and pepper.

For the tomatoes, up to an hour before you’re serving, combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, ½ tsp salt and pepper.  Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Scatter with extra basil and balsamic glaze.

Raelene's Breakfast Casserole

1 lb sausage or bacon
8 eggs
1 tsp mustard
1 green pepper, sauteed
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups cottage cheese
1 cup swiss cheese
1 cup cheddar (or 2 cups whatever you have)
4 cups frozen hash browns
1 cup veggies (onions, mushrooms etc)

Preheat oven to 350*  Cook bacon or sausage.  Mix everything together in 9x13. Bake  35-45 minutes at 350*

Reese's Peanut Butter Bars

 Reese’s Peanut Butter  Bars 

(9x13 dish)

1 cup butter melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup pb

topping: 1 ½ cups choc chips+ 4T pb

Directions


In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Chocolate Peanut Butter Pretzel Bars (8x8 dish)

6 T butter melted

¾ cup pb

1 ½ cups pretzel crumbs

½ cup powdered sugar

¾ cup semi sweet choc chips + 2 T pb

DIRECTIONS                                    

Line 8×8 pan with foil. Spray with baking spray.   --In a medium microwave-safe bowl, melt butter in microwave (about 30 seconds on HIGH). Stir in pretzel crumbs, peanut butter & confectioners’ sugar. Spread evenly into prepared pan and refrigerate at least 10 minutes.

Combine semi-sweet chips and peanut butter and microwave, stirring frequently until melted and smooth. Spread evenly over the peanut butter/pretzel layer and refrigerate at least one hour. Remove from pan and cut into squares.

Chocolate Chip Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 oz.) plain yogurt
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup semisweet chocolate chips

Topping:
1/4 cup semisweet chocolate chips
2 T. brown sugar
2 T. chopped walnuts
1 tsp. cinnamon

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill muffin cups two-thirds full.