| Checkout
Appetizers | Main Courses | Side Dishes | Salads | Desserts
Appetizer Recipes
Hot Pepper Peach Cheese Ball
Cream Cheese, softened
Onion, chopped
Jalapeno, chopped
Shredded Monterey Jack (or favorite shredded cheese)
Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead.
Raspberry Salsa Layered Dip
Black beans, drained
Cream Cheese, cut thin
Red Onion, small, chopped
Monterey Jack cheese, grated
Preheat oven to 325 degrees F. In an oven safe casserole or quiche dish, layer ingredients as listed above starting with the black beans. Bake in oven for 20-30 minutes or until bubbly. Serve with tortilla chips.
Pepper Raspberry Spread
Cream Cheese, softened
Pecans, chopped
In a medium mixing bowl, combine cream cheese and 1/4 cup of Hot Pepper Raspberry Preserves. Spread in bottom of glass pie plate or quiche dish. Spread remainder of preserves over cheese. Sprinkle with chopped pecans. Serve with baguette slices or crackers.
Toasted Almonds
Red Pepper Flakes
Sesame Seeds
Vegetable oil
Blanched Whole White Almonds
Salt
Granulated Sugar
Preheat the oven to 350 degrees F. Mix the first 4 ingredients in an ovenproof bowl and microwave for 30 seconds to loosen mixture. Add the almonds and coat them well. Sprinkle in the salt and sugar and toss all together. Pour onto an oiled baking pan and toast the nuts in the oven for 15-20 minutes or until nuts are golden in color and the sugar begins to caramelize. Shake the pan and loosen the almonds. Cool nuts completely and store in an airtight container for up to one week.
Cheese and Artichoke Dip
Mayonnaise
Parmesan Cheese
Garlic Salt
Salt and Pepper to taste
Mix all ingredients and place in ovenproof dish and bake at 350 degrees F until bubbles form around edge. Serve with torn pieces of bread or crackers.
© Copyright Kitchen Collage of Vail Valley. All rights reserved.
Phone: 888-239-4743 Fax: 970-926-0401
Web Site Development by Glendale Designs
