Daily Archives: April 7, 2020

Stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. Enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Preheat oven to 400 degrees

Line baking tray with parchment paper

Wash jalapeno peppers

Using knife slice jalapeno peppers in half longways

Scoop out the inside

Chop scallion into small pieces

Using knife mince 1/2 teaspoon of garlic

Get white bowl from cabinet

Add 1/4 cup of cream cheese to bowl

Add 1/4 cup of cheddar & pepper jack cheese

Add scallions and garlic to bowl

Add a pinch of salt and pepper

Using spoon mix all ingredients together

Unravel crescent triangle

Add two triangles together to make rectangle

Using knife cut crescent dough into four strips

Wrap crescent around each pepper

Bake for 10-12 minutes

Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Preheat the oven to 450F (230C) with a rack in the top slot of the oven. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.

Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450F (230C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)

Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.

Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes.

Cover with plastic wrap and refrigerate for 30 minutes.

Step 1: Choose a tortilla

Step 2: Place on piece of aluminum

Step 3: Add Sauce

Step 4: Add Cheese

Step 5: Add toppings

Step 6: Add seasonings

Step 7: Place in oven and watch until cheese melts and tortilla lightly browns

Step 8: Remove from oven and place on plate