Pear Feta and Honey Tart

I love these tarts because they are so fast and easy to whip up but look fancy and pretty. I used a pear and feta cheese combination but you can play around with any fruit and cheese combination like: 

-cheddar and apple

-Apricot and Feta

-Raspberry and cream cheese

-Strawberry and ricotta

-Figs and blue cheese

-cranberry and brie

I seriously love fruit and cheese combinations. 

I use frozen puff pastry sheets from Pepperidge Farm. It comes with 2 sheets. I defrost the dough on the counter for at least 30 min. Lay them out flat and cut along the folds then again in half to make six rectangles from each sheet. Use one beaten egg to brush the edges of the pastry dough. puncture the middle of the pasty with a fork avoiding the edges so the center doesn't puff as much as the edges to keep your toppings inside the pastry. 

Then fill the centers with your fruit and cheese. You can add a dried herb to your fruit. I sprinkled a small amount of thyme.

Bake on a parchment lined cookie sheet at 400 degrees for 20-25 minutes or until the pastry is golden brown and your cheese is slightly browned. Transfer to a cooling rack. 

When cooled drizzle your pastry with honey then top with any kind of toasted nut to add crunch and texture. I added chopped pecans and bacon crumbles to these tarts, but you can use almonds or walnuts as well.

Applesauce Cookies

1 c. Sugar
1/2 c. Shortening
1 egg
1 c. Applesauce
2 1/4 c. Flour
1/2 tsp. salt
1/2 tsp. cloves, nutmeg, and cinnamon
1 tsp. soda
1 c. Chocolate chips

Bake on cookie sheet at 350* for 10 min

Frosting

1/2 c. Butter
1 c. Brown sugar
1/4 c. Milk
1 3/4-2 c. Powdered sugar
Melt butter add brown sugar boil over low heat. Add milk bring to boil again. Cool, add powdered sugar beat well.  Frost cookie.

Dump and Start Insta Pot Creamy Ziti

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Recipe Notes

This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Tiffany 2018

Crunchy Parmesan Cauliflower Bites

Ingredients:

• 1/2 head of cauliflower, cut into bite sized florets
• 1 1/2 cups panko bread crumbs
• 3/4 cup finely ground Parmesan cheese
• 2 large eggs, whisked
• marinara sauce for dipping
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Directions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Add panko and cheese to a large bowl and then mix together until thoroughly combined. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help get it to stick to the cauliflower bites. Repeat until all cauliflower is coated.   
3. Bake for about 20-25 minutes until coating is a dark golden brown and crunchy. Sprinkle with parsley. Serve with marinara sauce. 

Tiffany 2018

Triple Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 pineapple
• 2 pounds strawberries
• 4 kiwis
• 1 lemon
• 2 tablespoons sugar or honey
• 1 tablespoon poppy seeds

Instructions

1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.

Tiffany 2018

Frozen Virgin Mojito

Porportions for one serving:

1/2 cup soda water or sprite

2 TBS simple syrup

2 TBS lime juice

5 leaves fresh mint

1/3 cup ice

Blend until slushy 

Garnish with lime and mint

Crab Rangoon Dip with Wanton chips

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.

Ingredients

For The Dip

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup shredded Parmesan cheese
• 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
• 1 cup shredded mozzarella cheese divided
• 1 clove garlic minced
• ½ tsp freshly ground black pepper

For The Chips

• one pkg wonton wrappers
• cooking spray

Instructions

1. Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.