Beyond Easy White Bean Pesto Dip / Spread from Farmgirl Fare

This recipe is from Farmgirl Fare - be sure to visit her lovely blog for more great recipes and photos. Make sure you click on the link for pita bread, it's the best explanation I've seen in a logn time for making it.

The consistency of this spread will vary depending on the type of beans you use, how well you drain them after rinsing, and the thickness of your pesto. I made one batch with Great Northern beans and a slightly thinner pesto and ended up with a dip rather than a spread. If it's too thick for your liking, simply thin it out with a little olive oil or water.

Cans of organic beans are a staple in my farmhouse pantry. They're readily available in natural foods stores and most supermarkets and can often be found for the bargain price of about a dollar apiece. Some places such as Whole Foods will even give you a case discount if you stock up and buy 12 cans at a time.

1 15-ounce can organic white beans, such as cannellini (white kidney beans), drained and rinsed
1/2 cup homemade or purchased basil pesto
1/2 cup finely grated Pecorino Romano or other hard Italian cheese
Salt to taste

Combine beans, pesto, and cheese in the bowl of a food processor and whiz until smooth. Salt to taste. Serve with pita chips (check out my easy recipes for homemade pita chips and pita bread, plus easy pita pizzas), crackers, raw veggies, or a spoon.

This spread improves with age, so try to make it a day ahead. Of course then you'll also have to try not to gobble it all up before serving time comes, but fortunately the recipe can easily be doubled.

Martha Stewart's Peach Blueberry Cobbler

I often hear people tell me Martha Stewart's recipes are too complicated for them... NOT TRUE... I highly encourage you to visit her web site and go through her recipes, you will find that most of them are very main stream, for the most part they don't use expensive or unusual ingredients. I think you will also find that many of her recipes will also become your favorites!
Click here to be taken to this recipe on her site. I'd suggest you bookmark her and visit often.

Serves 8 to 10 .

• 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
• 1 cup blueberries, (about 1/2 pint)
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons packed light-brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated, peeled fresh ginger
• Salt
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
• 1 vanilla bean, halved lengthwise
• 1 cup plus 2 tablespoons heavy cream, plus more for brushing
• Sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Texas Steakhouse Hot Dogs

Topping: caramelized onions, mushrooms, blue cheese

This is from the food blog, Breakfast, Lunch, Dinner and Punch - please visit this delightful blog

Oh, the things you learn from other food bloggers! I never would have thought to boil then fry a hot dog!

Directions:
You don't need to fire up a grill for these. Boil then fry the hot dogs, toast the buns slightly and you are all set. The more complicated toppings can be prepared in advance.


For more HOT DOG ideas, visit Bon Apetite -

Libby's Pumpkin Roll

Pumpkin Roll -

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

F

Fi Filling

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Click here to see a video of it being made

Fried Green Tomatoes

0 min | 5 min prep

SERVES 4

• 1 large green tomato
• 1 egg, beaten
• 1/4 cup cornmeal
• 1/2 cup breadcrumbs
• lemon pepper seasoning
• 1 dash cayenne pepper
• bacon grease (for frying)

1. Beat egg in a small bowl. Mix together corn meal, bread crumbs, cayenne pepper and lemon pepper seasoning. Add grease to hot skillet. Dip tomatoes in egg, then in bread crumb mixture. Shake off excess, place in skillet and fry, adding more lemon pepper if desired @ 2 minutes per side.

Caramelied Onion Dip

ocoupons

• 1 tablespoon vegetable oil
• 2 cups thinly sliced onion
• 2 teaspoons chopped fresh sage leaves
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• Potato chips, for serving

Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

Marquette Michigan Cheese Spread

This recipe is adapted from a restaurant in Marquette, MI. I have to warn you though, it's extremely addicting!!

5 min | 5 min prep

SERVES 8

• 2 (8 ounce) packages cream cheese, softened
• 3-4 ounces cheddar cheese spread (in the fridge section)
• 6-8 ounces sharp cheddar cheese, finely shredded
• 1/4 cup milk
• 1/4 cup parmesan cheese
• 3/4 teaspoon garlic powder
• 3/4 teaspoon Worcestershire sauce

1. Mix together in order til smooth.
2. Refridgerate to harden.
3. Serve with warm, soft breadsticks, Club crackers, or whatever you prefer (I like it best with Club crackers!).