New Year's Eve

Tasty appetizers, Cocktails and Desserts
Baked Brie with Caramelized Onions
Ranch Veggie Bruschetta
Chili Cream Cheese Dip

Shrimp Ceviche
Chicken Empanadas with Chili Cheese Dip
Festive White Wine Sangria
Beer Margaritas
Chocolate Fudge Cake
The Ultimate Coconut Cupcakes

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Baked Brie with Caramelized Onions

This is a simple yet elegant appetizer and it is so delicious. Creamy brie is topped with sweet caramelized onions and then wrapped in a flaky buttery crust. The sweet onion flavor pairs really well the cheese and salty crust.

I used my brother's method for getting nicely caramelized onions. Make sure you slice your onions really thin (this will allow them to brown nicely and release their sugars quickly). And you'll need just a bit of olive oil and some brown sugar.

Drizzle some olive oil in a pan, add onions and sprinkle with brown (not white) sugar. Cook on low, stirring occasionally and sprinkling periodically with brown sugar.

For accompaniments, roasted garlic, slices of pear, grapes, raw almonds and jam all go really well with the brie.

This is a festive and tasty appetizer to serve over the holidays. You can dress it up anyway you like. Serve with crackers and enjoy.

Baked Brie with Caramelized Onions
1 (8 oz) round of brie
1 onion, caramelized
1 sheet frozen puff pastry, thawed
Butter, melted

Preheat oven to 400'. Cut onion thinly and caramelize as stated above, let cool. Unroll thawed puff pastry and place brie in center (I cut the rind off of mine). Top with the caramelized onions. Wrap dough around brie and onions and pinch to seal. Brush with melted butter. Bake for 20-25 minutes, until pastry is puffed and golden brown. I checked mine at 20 minutes and brushed it with more butter, then let it brown for the last five minutes.
You can pair the Brie with whatever you like. Sliced fruit, jam, crackers, caramelized garlic, candied pecans, grapes, red wine...

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Chicken Empanadas with Chili Cheese Dip

This is always a party favorite!

Thin rounds of pie dough are stuffed with a delicious mixture of chicken, red pepper, jalapeno, cream cheese and spices and then baked until crispy and golden brown. I serve them up with my Aunt's easy and delicious chili cheese dip. These are bit time consuming, but can be made ahead and are well worth the effort.

Chicken Empanadas
3 cups chopped, cooked chicken (I use whole cooked rotisserie chicken. It's quick and easy)
1 (8 oz) Pkg. shredded cheese
6 oz Cream Cheese
1/2 cup chopped red bell pepper (I used canned red and yellow peppers)
1-2 Jalapenos, seeded and chopped (1 small can of green chilies are tasty too. Add a little red pepper flakes for heat)
1 Tablespoon cumin
1 1/2 tsp. Salt
1/2 tsp. Pepper
2 (15 oz) pkgs. pie dough
Water

Preheat 400
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 scant teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

*This makes a ton of filling, so three to four pie crusts are needed. You can cut the filling mixture in half and use two pie crusts if you want.

* To spice these up a bit more, brush an egg wash on the top and sprinkle with chili powder.

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My Aunt's Chili Dip
1 (8 0z) pkg. cream cheese
1 can Nalley's Chili (regular, with beans, no beans, turkey or veggie are all delicious)
1 small can green chile's
Combined all ingredients in a bowl and heat in microwave, covered for 2 minutes. Stir and heat mixture in 30 second increments until combined. You can also heat this mixture in a crock pot or a pan on the top of the stove.

Serve empanadas hot out of the oven with warm chili dip. Yum!

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Ranch Vegetable Bruschetta
1/2 Cup Ranch Veggie dip

1 loaf french bread, cut diagonally into 1-in slices

1/3 cup olive oil
salt
1/2 an english cucumber, diced
2 medium tomatoes, diced
1/4 cup red onion or chives, diced

Preheat oven to 400 degrees. Brush each slice of bread with olive oil and sprinkle with salt. Toast in oven for 4 to 5 minutes. Cool completely. Spread each toast with veggie ranch dip. Combine cucumbers, tomatoes and onion in a medium bowl. Spoon vegetable mixtures on top of ranch.

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Shrimp Ceviche
1 lb bay or salad shrimp
1/2 lb lump crab
1 small container pico de gaio, drained
1/2 red bell pepper, finely diced
1/2 - 1 jalapeno, diced fine
1 tsp. diced cilantro
Juice of one lime
salt and pepper to taste
cumin to taste
Any other spices you like

Combine all ingredients in a bowl and enjoy. Serve with crackers or thin slices of toasted baget.

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White Wine Sangria

This drink is refreshing and delicious. Everyone always really enjoys this.

White Wine Sangria

1 Bottle of white wine (Riesling, Albarino, Chablis, Pinot Gris, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
3 oranges (sliced) or may substitute 1 cup of orange juice)
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!) * Pierre is also tasty.

Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

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Too Much Chocolate Cake!

This fudgy chocolate cake would be perfect for any New Year's Eve Table. Decorate it with white edible pearls and set it on a pretty cake platter and you've got a delicious dessert and centerpiece all-in-one.

Too Much Chocolate Cake!

allrecipes.com

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I used mini chips and they were perfect)

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

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Coconut Cupcakes

Moist dense cupcakes loaded with coconut and topped with a generous amount of delicious cream cheese frosting.

Coconut Cupcakes
Ina Garten
Makes two dozen cupcakes
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened flake coconut

Directions
Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.Line a cupcake tin with paper liners.

Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut

Cream Cheese Frosting
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

DirectionsPlace cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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Beer Margaritas

Delicious, Addicting, Deadly

Pic Source

Beer Margaritas

1 can frozen limeade drink mix

8-12 oz tequilia (depending on how strong you like it!)

12 oz water

1 can light beer

Ice

2 limes, cut into wedges for garnish

Stir limeade, tequilia, water and beer together until limeade is dissolved. Stir in ice and squeeze in a few lime wedges. Taste and adjust as needed. Garnish glasses with extra lime wedges.

Sausage Stuffed Mushrooms

A simple mixture of sausage and cream cheese is stuffed into mushroom caps, topped with shredded cheese and baked to golden brown perfection.

Sausage and cream cheese makes a yummy filling, but I like to add a sauteed onion and fresh garlic for a bit more flavor. Sage sausage is delicious in this too.

A delicious variation is to wrap the stuffed mushrooms with a piece of partially cooked bacon. Yowzers! Maybe only enjoy one of these.

Once the mushrooms are topped with cheese and/or wrapped in bacon they go into a hot oven and bake until the mushrooms soften and the cheese browns. 

I never have any of these leftover when I take them to parties. There's just something so tasty about a stuffed mushroom.

Sausage Stuffed Mushrooms

Makes 63 

1 medium yellow onion, diced

3 cloves garlic, minced

1 package ground sage sausage (I used Jimmy Dean)

1 (8 ounce) package cream cheese, softened

4 small packages button mushroom, cleaned with stems removed and chopped.

1 cup mozzarella cheese, divided

Directions

In a skillet, heat 2 tablespoons of olive oil. Add onion and cook until starting to soften. Add garlic, cook 1 minute. Add sausage and cook until evenly browned, breaking up meat as you go. Mix in cream cheese and a 1/2 cup shredded mozzarella cheese and stir until melted and blended.

Place mushrooms in a buttered 13x9 dish and one 8x8 dish. Stuff each mushroom with sausage mixture and top with remaining shredded cheese. Bake in a preheated 375 degree oven for 25-35 minutes. Once cheese starts to brown, remove mushrooms and place on a patter. Serve immediately.

Bacon Wrapped Version

Follow all directions, but after stuffing mushrooms with sausage mixture, wrap a half a piece of partially cooked bacon over tops and sides of each mushroom. Secure with a tooth pick and bake according to above directions.

Caprese Bites

This is a quick and tasty appetizer that's full of flavor and healthy too!

These caprese bites come together in a snap. Tomato halves, mozzarella balls and basil are threaded on a toothpick and drizzled with a balsamic glaze. The best part is, these can be made ahead and stored in the refrigerator. The longer they sit, the more the mozzarella soaks up the yummy balsamic flavor.

I served mine on my Himalayan salt block that I chilled in the freezer first. It made for a nice presentation.

Caprese Bites

Source: myrecipes.com

Ingredients
1 pt. grape tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

Preparation

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.


* 1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
**Wooden picks may be substituted


*** I threaded one half of a basil leave on each skewer instead of sprinkling chopped basil on top. I also used mini mozzarella balls and cut them in half instead of thirds.

Super Bowl Appetizers, Sweet Treats and Sips

Click here for 2012 Superbowl Food Recipes


Here are some tried and true favorites of mine that are always crowd pleasers. 
(This post is mix of old and new recipes)

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Appetizers!

Fried Raviolis

Crispy and salty on the outside and cheesy and gooey on the inside, these fried raviolis make for a unique and delicious appetizer. Serve them with marinara for dipping.

Recipe

Sausage Stuffed Mushrooms

and

Bacon Wrapped Mushrooms

These savory bites of goodness are what I'm taking to a super bowl party this year. The filling is a simple mixture of cream cheese and sage sausage that gets stuffed into mushrooms caps and either topped with cheese or wrapped with bacon. It is super bowl after all!! Both are heavenly and I never have any left.

Recipe

Chicken Empanada's

These are a great party snack. Buttery pastry dough is stuffed with a cheesy, green chili chicken mixture and baked. These are little time consuming to assemble, but can be made ahead and refrigerated! Just pop them in the oven when you need them. This is another appetizer that gets rave reviews and is gobbled up quickly.

 Recipe: Click Here

Tomato Basil Mozzarella Bites

These are tasty, fun and healthy. What more could you want in an appetizer? Oh, and they are super simple and quick to assemble. Plus, they can be made ahead!

Recipe

Mini Pizza Bites

Everyone loves pizza and this tasty mini version makes them finger friendly. No plates or napkins (they're not greasy!) required. And as pizza goes, you can customize them anyway you like.

Recipe

Chicken Taco Salad Bites

Shredded moist chicken (or ground beef or turkey), tomatoes, olives and chives are layered in a warm, flaky pastry shell and topped with a roasted red-pepper cream. The prefect all-in-one bite size snack.

Recipe, Click Here
(Use this recipe as a guide and make them with ingredients you like)

*For more tasty super bowl recipes, like wings, finger sandwiches, pretzels and pigs in a blanket, Click here.
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Dips


Chili Cheese Dip
So simple and always a hit. I serve this as a dip or alongside the Chicken Empanada's.


1 can veggie or meat chili 
1 (8 oz) block cream cheese, softened
1 small can diced green chilies
Opt. 1/2 tsp cumin


Combine all ingredients in a medium bowl. Microwave for five minutes, stirring every two minutes until cream cheese is melted. Heat and stir in 30 seconds increments if needed. This can also be made on the stove top or in a crockpot.




Cucumber Dip
Here is another staple that our parties are never without. My family makes this tasty dip for gatherings all year long.


Source


Recipe
2 (8 oz) blocks cream cheese, softened
2 cucumbers, peeled and diced small
juice of half a lemon
garlic salt to taste


Beat cream cheese, half of the cucumbers, lemon juice and garlic salt until creamy and no cream cheese lumps remain. Taste. Add more juice or garlic salt if needed. If cucumbers are dry, add a splash of milk to get a creamy consistency. Stir in remaining chopped cucumbers. Serve with potato chips and bbq chips.
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Treats

Fruit Salsa with Cinnamon Chips

This recipe got five stars on allrecipes.com. Everyone that makes it, loves it. Cut down on the sugar and add any fruit that you like.
Recipe, Click Here.

Caramel Corn

This is so addictive!

1 cup butter
2 cups brown sugar
1 tsp salt
1/2 cup light corn syrup
1 tsp baking soda
3 bags, popcorn

Preheat oven to 200.

Over medium heat combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Pour over three bags of popped corn (make sure to pick out all of the un-popped kernels!). Stir to coat well. Bake in a lined (I use a silplat mat, but parchment is fine), rimmed baking pan for 30 minutes, stirring caramel corn halfway through. Spread on waxed paper to dry. Serve in parchment or wax paper lined bowl.

Gooey Chocolate Cookies
These cookies are chocolatey and super soft. I bring these everywhere and they always disappear quick!

1 (8 oz) package cream cheese, softened
1 stick butter, softened
1 egg, room temperature
1 tsp vanilla
1 (18 oz) box moist chocolate cake mix
powdered sugar

Preheat 350
Beat cream cheese and butter until light and fluffy. Add egg and vanilla. Stir in cake mix. Wrap dough and refrigerate 2 hours. Roll dough into balls, roll in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet. Bake 11 minute. Cookies will appear gooey. Let cool on a wire rack. Sprinkle with additional powdered sugar, if desired.

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Orange Brownies

These unique and tasty brownies go quick. I would recommend cutting the frosting recipe in half as it makes a ton. You can also make an orange glaze for these that is yummy too.

Recipe, Click Here 

For more tasty cookies like soft snickerdoodles, oatmeal raisin and zesty lemon sandwiches, Click Here. 
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Sips

Beer Margaritas
Be careful with these. They're tasty and go down easy. Maybe a little too easy :)
1 can limeade
1 can water
3/4 can tequila
1 can / bottle light beer ( I use corona)
one lime cut into wedges
Ice

Mix first four ingredients in a pitcher until limeade is dissolved. Squeeze in fresh lime juice and add wedges. Stir in ice. Serve immediately. Can be doubled, tripled...depending on party size.

Mai Tai’s
Mix Equal parts, rum, O.J, cranberry juice and pineapple juice. Chill and serve

Simple White Wine Sangria
Delicious and festive, everyone always raves about this fruity cocktail. 1 Bottle of white wine
1 cup orange juice
2/3 cup white sugar
1 lemon (sliced)
1 lime (sliced)
1 package strawberries
1/2 liter club soda or Pierre

Pour wine, OJ and sugar into the pitcher, stir. Squeeze the juice from the lemon and lime wedges into the wine. Toss in the fruit wedges (leaving out seeds if possible). Stir in strawberries. Chill overnight. Add club soda or Pierre just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

Cooking Club: January

Theme: Musical Dishes / Karaoke
For this months cooking club we had to make dishes inspired by songs, i.e. Jimmy Buffet / Cheese Burger in Paradise and Rupert Holems / Escape (The Pina Colada Song). We also belted out some fine-sounding tunes on Jodi's (the host) karaoke machine. This was one of the funnest and loudest cooking soirees we've had!

Jodi (host): Jimmy Buffet - Cheeseburger in Paradise
Cheryl: The Mama's and the Papa's - Blueberries for Breakfast
Shauna: Pee Wee Herman - Tequilia
Susan: The Archies - Sugar Sugar
Betty: Coldplay - Strawberry Swing
Chris: James Taylor - Sweet Potato Pie
Summer: Dean Martin - That's Amore
Judy: Rupert Holems - The Pina Colada Song
Linda: Dee Dee Sharp - Mashed Potato

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Strawberry Tiramisu Cake
Fluffy Angel food cake is filled with Grand Marnier cream and topped with fresh strawberries and strawberry sauce. A very yummy twist on classic tiramisu.

Blueberry Salsa

Everyone thought the dark balls in this salsa were olives! Then they took a bite and were pleasantly surprised to find that they were blueberries. The blueberries had a subtle sweet flavor and went really well in the salsa. Yum!

Tequila Cocktail

This cocktail was refreshing and light. The tequila was balanced out by pineapple juice, lemon-lime soda and mint. It paired really well with the salsa.

Pina Coladas

Just like a vacation in a cup! These were delicious and went down quick. Pineapple, rum and coconut cream is a winning combination.

Ricotta Toasts with Apples and Honey

The name says it all. Toasted slices of baguette are smeared with a mix of ricotta and Gorgonzola and then topped with apple, honey and pecans. Sweet, savory, crunchy, creamy all rolled into one tasty bruschetta-like appetizer.

Pizza Bites

Mini dough rounds are brushed with olive oil and fresh garlic and then topped with artichoke hearts, kalamata olives, sun-dried tomatoes and mozzarella cheese. Very versatile and very tasty. Everyone enjoys a good pizza, especially in bite-size form.

Mini Cheeseburgers

A juicy beef patty covered with melted cheddar cheese housed on a grilled potato bun. This definitely fit the title of Cheeseburger in Paradise! 

Sweet Potato Pie

The title of this pie does not do it justice. It was amazing! Taste and texture-wise, it wasn't what I expected from a sweet potato pie. The mix of bourbon, cinnamon and ginger was really yummy and the consistency was more of a custardy, chess pie. Really good.

Mashed Potatoes

What's not too like about a big bowl of hot mashed potatoes? These ones had chunks of potatoes in them which made for a good texture.

Recipes

Strawberry Tiramisu Cake
Serving Size : 12

Double Strawberry Sauce:

24 ounces ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -- for garnish)

1/2 cup strawberry jam

Cream Filling:

8 ounces cream cheese or mascarpone -- softened

1/3 cup confectioner's sugar -- plus 2 tablespoons confectioner's sugar

6 tablespoons Grand Marnier -- or orange juice

2 cups heavy whipping cream

1 angel food cake (6" to 8" round)

1. For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.

2. Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.

3. In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.

4. With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.

5. Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.

6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.

7. Cut cake with a serrated knife. Serve each slice with sauce.

Old Fashioned Sweet Potato Pie
Serves: 6 to 8 servings - Paula Deen

Ingredients
2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust
3 egg whitesDirections
Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, andspices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie 

on a rack and cool to room temperature before covering with meringue. For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve. 

* Chris's Notes: She used just over a cup of sugar instead of the 1 1/4 cups called for to cut down on sweetness. She also served hers with whipped cream and left off the meringue topping. Very delicious.

Pina Coladas

Ingredients:
· 4 oz. fresh pineapple juice
· 3 oz. rum
· 2 oz. coconut cream
· 2 cups crushed ice

Put in a blender and blend.

Pizza Bites
Martha Stewart
2 tablespoons extra-virgin olive oil
1 pound prepared pizza dough
Coarse salt and ground pepper
1 cup shredded part-skim mozzarella (5 ounces)
1/2 cup pitted olives, coarsely chopped
1/2 cup artichoke hearts, thinly sliced
1 teaspoon red-pepper flakes (optional)

Directions
Preheat oven to 450 degrees. Coat each of two rimmed baking sheets with extra-virgin olive oil. Divide prepared pizza dough into 32 pieces. On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to sheets, flipping once to coat lightly in oil. Season with salt and pepper. Divide mozzarella, olives, and artichoke hearts among rounds. Sprinkle with red-pepper flakes, if using. Bake until cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

Blueberry Salsa

Allrecipes
Ingredients
2 medium heirloom tomatoes
1 cup fresh or frozen wild blueberries
3/4 cup chopped sweet onion
2 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons olive oil
1 jalapeno pepper, finely chopped
1/2 Hungarian hot pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped Italian flat leaf parsley
salt and pepper to taste

Directions
Bring a pot of water to a boil. Score the skin of the tomatoes by slicing an X into the skin on the bottom. Immerse the tomatoes in boiling water for about 15 seconds. Remove and place into a bowl of cold water. The skins should slip off easily. Peel the tomatoes, cut in half and remove the seeds. Chop the tomatoes and discard the seeds.
In a medium bowl, combine the tomatoes, blueberries, onion, garlic, jalapeno pepper, Hungarian pepper, cilantro and parsley. Pour in the rice vinegar and olive oil and stir gently to mix. Season with salt and pepper. Cover and store in the refrigerator overnight to allow the flavors to blend. You may wish to drain the salsa slightly before serving, depending on how juicy your tomatoes are.

Tequila Cocktail
Bobby Flay

Ingredients

10 ounces white tequila

12 ounces fresh pineapple juice

12 ounces lemon-lime soda
Crushed ice
1 cup chopped fresh pineapple
1/4 cup chopped fresh mint
Directions

Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher. Serve over crushed ice and garnish with fresh mint leaves.

Toasted Green Chili and Chicken Quesadillas

Quesadillas are so simple and yet so satisfying. Toasting them in a pan really brings out the flavors and elevates them to a more gourmet dish. 

Making Quesadillas are pretty straight forward, but here's what I did:

I used a mix of Monteray jack cheese and freshly grated Parmessan. I only layered the ingredients on one half of the tortilla.

 To the cheese, add shredded rotisserie chicken, diced green chilies and black pepper.

 Fold over the tortilla and it's ready for a hot pan.

 Gotta love sizzling butter!

Over medium-high heat toast the tortilla on both sides until golden brown and the cheese is nice and melty.

 Slice into wedges and serve with some cumin sour cream or salsa. For the sour cream dip, just add ground cumin and a pinch of salt to plain sour cream and stir. It really goes well with the green chili flavor in the quesadilla. 

There's something comforting about a hot, cheesy quesadilla. Add a few tasty ingredients like green chilies or sun-dried tomatoes and you've got yourself a delicious dish that everyone is sure to gobble up!