Monthly Archives: March 2023

• Preheat the oven to 400°
• In a small bowl beat together the cream cheese, feta cheese, peppers, and basil until blended.
• Transfer to a greased baking dish
• Bake until bubbly, 25-30 minutes.
• Serve with baguette slices or chips.

Serving Size: Makes 2 cups of dip

• Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
• Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
• After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
• Turn the burner off. Season the white sauce with the salt.
• Begin to add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it back over low heat only briefly to continue melting the cheese. Overheating the sauce can cause it to break and become grainy.
• Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve the mac and cheese hot and enjoy!

Serving Size: 4

1. For the heat-treated flour: Place the flour in a large bowl.  Microwave on high in 30 second intervals, until a digital thermometer inserted into the flour reads 165˚ (check the temperature in multiple spots to get an accurate read). Stir well, then let cool completely. Remove any small clumps.
2. Combine the brown sugar and butter in a large bowl. Beat with a hand mixer or stand mixer with a paddle attachment until creamy and well combined, about 2 minutes. Add in the vanilla and milk and mix until combined.
3. In a small bowl, combine the salt and heat-treated flour. Add the flour mixture to the butter mixture in 2 to 3 batches, mixing thoroughly to combine between each addition. With the mixer on low, add in your mix-ins and mix just until combined.

Ingredients:

• 6 cans of corn
• 2 cup ricotta
• 1/2 cup feta cheese
• 2 tbsp lemon juice
• red pepper (to taste)
• salt (to taste)
• 2 bags tortilla chips

Directions:

1. Heat grill to medium. Grill corn, turning occasionally, until charred, 12-15 minutes.
2. Reserve 1/2 cup kernels and add the rest to a blender with ricotta, feta, and lemon juice. Blend until smooth.
3. Transfer to serving dish and sprinkle with reserved corn. Sprinkle red pepper, salt and pepper to taste.

Serving size:

• 6 tbsp. dip
• 16 chips

Serves: 20