Baked Goat Cheese in Romesco Sauce
A savory appetizer that is sure to get you ready for the main course! Click here to view the segment.
6 -8 oz goat cheese, softened
Romesco sauce (or homemade tomato sauce or a “good” jarred one)
1 garlic clove, halved
salt and pepper to taste
Set oven to broil. With your hands, form a 4” patty of goat cheese or leave the cheese in its original log shape. Slice the baguette, brush with olive oil, rub with garlic clove and place under broiler to brown. Set oven to 400 degrees. Once preheated, place tomato sauce in a small oven-proof dish, top with a goat cheese patty (or log) and bake for 7-10 minutes — just until the sauce begins to bubble and is heated through. Serve with the garlic toasts. Serves 6-10
Bacon and Corn Salad
You can have more than just Green Bean Casserole at the table! Click here to view the segment.
4 slices bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeño, seeded and diced, optional
4 ounces cream cheese, cubed
2 tablespoons milk, or more, to taste
2 green onions, thinly sliced
1 teaspoon sugar, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon. Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached. Stir in green onions and sugar; season with salt and pepper, to taste. Serve immediately, sprinkled with bacon.
With just a bit of planning you can’t go wrong with these treasures filled with Nutella fluff! Click here to view the segment.
1 jar marshmallow fluff
1 package Melissa’s wonton wrappers
1 jar Nutella
Graham cracker crumbs
Mix about 1 cup of Marshmallow fluff and Nutella together and place a small tsp of it into the middle of a wonton wrapper. Next, dip your fingers into the water and outline all edges of the wrapper with the water. Fold it in half, and press down on all edges to seal. The water acts as a glue to hold everything together. If filling is seeping out, the wonton is too full. After wontons are put together, heat about 1/2 cup of oil in a skillet. Drop wontons into the skillet, keeping close watch. As soon as they turn brown on one side (about 1 minute) turn and brown the other side. Remove from pan and rest on a paper towel-covered plate to soak up excess grease. Let cool, sprinkle with graham cracker crumbs and enjoy!
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. Makes about 30 servings.
For a printable version of these recipes click here: April's Holiday Dishes