Baked Pimento Cheese Dip

Ingredients:

• 8 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 cups shredded cheddar cheese
• 1 cup shredded parmesan
• 1 (12 oz.) jar roasted red peppers
• 3/4 tsp garlic salt
• 1 tsp Worcestershire sauce
• 1/4-1/2 tsp hot sauce

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
2. Drain jarred roasted red peppers and chop.
3. In a bowl, combine all ingredients and mix until well combined.
4. Bake for 25-30 minutes, until bubbly.

~Recipe adapted from plainchicken.com

Baked Parmesan Zucchini Crisps

Prep time: 15 min
Cook time: 15 min

Ingredients:

• 1 cup all-purpose flour
• 2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 small zucchinis or 1 large zucchini, thinly sliced to about 1/4-inch thick rounds
• 3 large eggs, beaten, 
• 1 teaspoon dried oregano
• salt & pepper

Directions:

1. Lay out a couple paper towels and place the zucchini rounds on the paper towels, Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down on them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices pretty dry.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or wire rack.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper.
4. In a 3rd plate beat eggs, with salt and pepper.
5. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
6. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
7. Bake 15 to 30 minutes, or until the zucchini rounds are golden and crispy.
8. Serve with your favorite dip.

Recipe from Stephanie via jocooks.com

Cheese Sticks (Baked)

 

Ingredients:

• 12 cheese sticks
• 2 Tablespoons Flour
• 5 Tablespoons breadcrumbs (you can also use Panko bread crumbs)
• 2 Tablespoons Parmesan Cheese
• 1 egg, whisked together
• Cooking spray
• 2 teaspoons dried parsely
• salt & pepper, to taste

Directions:

1. Cut the 12 cheese sticks in half horizontally. Place in freezer bag and freeze completely.
2. Preheat oven to 400°F. Prepare baking sheet with foil or silicon mat.
3. Prepare dredging dishes: 1 bowl flour, 1 bowl egg, 1 bowl breadcrumb combined with Parmesan, dried parsley, salt, pepper.
4. To bread the cheese sticks: roll one frozen cheese stick half in flour, egg, then breadcrumb mixture. Place on baking sheet and repeat covering all cheese sticks.
5. Spray top of cheese sticks with cooking spray (this gives them a more golden appearance when they are done).
6. Place in oven for 4 minutes. Watch closely, so they don't melt completely.

~Recipe adapted from trusper.com

Meatballs

Ingredients:

• 1 pound ground beef (I used a mixture of beef & turkey)
• 1 small onion, diced or grated
• 1 egg
• 1/4 cup milk
• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon pepper
• dash salt
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon parsley (I used dried) (optional)
• 1/4 cup Parmesan cheese (optional) 

Directions:

1. Preheat oven to 400°F.
2. Mix all ingredients in a bowl.
3. Form the meatballs - any size will do, just note it will change cooking time.
4. Lay meatballs onto a cookie sheet lined with parchment, silicon mating or foil and cook. You should cook until the internal temperature is 165°F.
5. Place meatballs onto a paper towel to soak up any excess grease. You can freeze the meatballs for later use.
6. Enjoy!

~Recipe from Mikaila

Chocolate Ravioli

Ingredients:

• 16 wonton wrappers
• 1 egg, beaten
• 1 cup chocolate-hazelnut spread (like Nutella)
• Vegetable oil, for frying
• Powder sugar, for dusting

Directions:

1. Place 1 wonton wrapper on the work surface. Spoon 2 teaspoons of Chocolate-hazelnut spread into the center of the wrapper.
2. Brush the edges of the wrapper lightly with egg. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. 
3.  Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
4. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towel to drain. You can then transfer the cooked ravioli to a baking sheet and place in a 200°F oven to keep warm before serving.
6. Dust the ravioli with powdered sugar. Enjoy!

*You can make them up to one day in advance. Before serving, place them on a baking sheet and rewarm in a preheated 375°F oven just until they are heated through, about 7 minutes.

**I used large wonton wrappers and cut them into 4 square pieces to get the size I needed for this recipe.

~Recipe by Giada De Laurentiis from foodnetwork.com

Shanghai Cucumbers

Ingredients:

• 1 large cucumber, cut into chunks
• 3 Tablespoons soy sauce
• 1 teaspoon white vinegar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon toasted sesame seeds

Directions:

1. Mix together sauces
2. Mix sauce with cucumbers
3. Sprinkle sesame seeds over all

* Let the cucumbers sit in the sauce for at least 10 minutes before serving for better flavor.

~Recipe from Mikaila