This year is just flying by! The summer has been busy and the fall promises to be even busier. I’ve got a few recipes for you this month that are good for that transition from summer to fall: filling, but not heavy. There’s a dish that’s great to take to potlucks or get-togethers, a quick meal that’s cooked on the grill, and an easy, cool dessert.
2 8-ounce packages cream cheese
2 c. sour cream
1 jar salsa, divided
2 c. shredded cheddar cheese, divided
1 bunch scallions, chopped
1 large tomato, diced
1 can black olives, sliced
1 green pepper, chopped
Cream together cream cheese and sour cream. Spread evenly over 12-inch pizza platter. Sprinkle generously with onion powder. Layer the following ingredients in order:
3/4 jar salsa
1 1/2 c. shredded cheddar cheese
dots of remaining salsa
Chill until ready to serve. Serve with tortilla chips.
Fig and Your-Choice-of-Cheese Pizza
4 mini flatbreads (I buy the mini naan at the grocery store)
1 garlic clove, smashed
1 c. grated mozzarella cheese
1 c. crumbled bleu or goat cheese (or any other kind of cheese you prefer–Asiago is good, too)
8 figs, sliced into sixths
salt and pepper to taste
1/2 c. balsamic vinegar
Heat vinegar in saucepan over medium heat until it bubbles. Reduce heat to medium-low and continue to cook until vinegar is thickened and reduced by half. Remove from stove and set aside.
Preheat grill to high. Brush tops and bottoms of flatbread with olive oil. Place flatbreads, top side down, on the grill for about two minutes, long enough to get grill marks. Remove flatbreads from grill.
Rub tops of flatbreads with garlic, then discard garlic. Sprinkle flatbreads with cheese and figs, then sprinkle with salt and pepper and return to grill, bottom sides down. Cook for another two to three minutes, until cheese is melted, and remove from grill. Sprinkle with arugula and drizzle with balsamic reduction.
Chocolate/Pistachio/Lemon Lush (recipe courtesy of my dad)
1 stick butter, melted
1 c. flour
1/4 c. chopped walnuts
1 8-ounce package cream cheese, softened
2/3 c. powdered sugar
Large container whipped topping, divided
2 packages instant pudding, your choice of either chocolate, pistachio, or lemon
3 c. milk
Preheat oven to 350 degrees. Combine butter, flour, and chopped walnuts in a medium bowl. Mix well and press into bottom of 13 x 9″ pan. Bake for 15 minutes. Cool completely.
In another medium bowl, beat cream cheese, powdered sugar, and one-half whipped topping until fluffy. Spread over cooled crust.
In another bowl, mix pudding and milk for two minutes. Spread over creamy layer.
Cover top with remaining whipped topping and chill until ready to serve.
Until next time,