Savory Artichoke Cheesecake

Savory Artichoke Cheesecake Crust Ingredients 2 teaspoons butter softened 1/4 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon finely chopped fresh Italian herbs Cheesecake Ingredients 16 ounces cream cheese, softened 1 cup crumbled feta cheese 1 cup sour cream 3 eggs 1 (14-ounce) can artichoke hearts 1 small red bell pepper 1 small green bell pepper, chopped 6 green onions, white bulbs and 1/2 inch of green tops, chopped 1 large clove of garlic, crushed 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh basil 1 teaspoon salt 1/2 teaspoon pepper Garnish Ingredients  Reserved red bell pepper strips 6 fresh basil leaves 1/4 cup chopped parsley Serves 20 This is a delicious spread with a savory taste. It is a great make-ahead hors d’oeuvre to serve at home or take to a party. Directions Crust: Grease a 9-inch springform pan with the butter. Combine the bread crumbs, Parmesan cheese and herbs in a bowl. Add to the buttered pan, rotating and tilting the pan to coat the bottom and side with the crumb mixture. Tap out any excess crumb mixture from the pan and reserve. Cheesecake: Process the cream cheese in a food processor until fluffy, scraping the sides of the container. Add the feta cheese and sour cream. Process until smooth. Add the eggs, beating until smooth. Reserve 2 of the artichoke hearts for garnish. Drain and chop the remaining artichoke hearts and add to the cheese mixture. Cut 4 small strips from the red pepper; reserve for garnish. Chop the remaining red pepper and add to the cheese mixture with the green pepper, green onions, garlic, tarragon, chopped basil, salt and pepper. Pulse until thoroughly blended. Spoon the cheese mixture into the prepared springform pan. Bake at 350 degrees for 55 minutes or until golden brown. Cool to room temperature. Refrigerate, covered, in the pan for at least 2 hours. Remove from the pan. Pat the reserved crumb mixture on the outside edge of the cheesecake. Garnish: Arrange the reserved artichoke hearts, reserved red pepper strips, basil leaves and parsley decoratively on top of the cheesecake. Serve with toast points or crackers.

Artichoke Pizza Bites

Artichoke Pizza Bites 2 packages crescent rolls 3/4 cup mayonaisse 1/4 cup grated Parmesan cheese 1 package dry Italian salad dressing 1 can (14 oz) artichoke hearts in water, drained and chopped 1 and 1/2 cups shredded mozzarella cheese paprika Heat oven to 375 degrees. Separate and assemble dough into 4 rectangles. Place crosswise on lightly greased cookie sheet. Press on seams to seal. Bake dough about 10 minutes until golden brown. Cool.  In a bowl, combine the mayo, Parmesan cheese and salad dressing mix. Stir in the artichokes and 1 cup of the mozzarella cheese. Spread this mixture on crusts; sprinkle with remaining 1/2 cup cheese and paprika. Bake 10 minutes at 375 degrees. Cut into 1 inch squares and serve warm. Makes about 60. Feel free to 1/2 the recipe.

Guacamole‏

This is a Lil fancier type of guacamole that i make when i just don't want the same ole thing, hope you love it to!

Cheryl's Corner Recipe and Photo

4 Haas avocados; (halved and pitted)
 2 Tbsp Red Onion; (diced)
1 Jalapeno; (seeded and minced)
2 tablespoons Lime Juice
1 teaspoon Sour cream (just to keep it from browning)
 pinch Garlic Salt
12 Cherry Tomatoes; (quartered)
2 tablespoons Fresh Cilantro; (chopped)
crumbled white Mexican cheese

 Preparation:

1. Preheat an outdoor grill on low heat.

2. Lightly Oil grill. (may use an indoor grill

3. Cook the pepper,onions and the cherry tomatoes on the preheated grill until just slightly browned and caramelized.

4. Allow to cool to room temperature.

5. Remove the skins,and seed and cube the avocados.

6. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.

7. Stir in the lime juice, garlic salt, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.

8. Chill 30 minutes before serving. Sprinkle with Mexican cheese

Ceviche Puerto Vallarta Style



Cheryl's Corner Recipe and Photo
*Note Mold this in a plastic measuring cup then slide it out into a Margarita Glass,

This is my Favorite Ceviche Recipe, Hope that you love it to, its best served with an Ice Cold Beer or Frozen Margarita, now i want one! sheesh its 5 o'clock somewhere ay!

Ceviche

1    Pound Shrimp, any chopped
1/8 Cup  Parsley, chopped
1/4 Cup Cilantro, rough chop
1/2  Cup Tomato Juice, V-8
1    Tablespoons Olive Oil
1    Jalapeno seeded and  minced
1/4 Cup Red Onion, fine Dice
1   Each  Serrano Chilies, seeded and minced
1    Medium Tomatoes, medium dice

1    Carrot Chopped fine

1    Cucumber Seeded and Chopped fine
1    Teaspoon Oregano, dry and Menudo Mix
  Juice from 7 Limes

Chop shrimp finely with a knife or a food processor, and onion and carrot and cucumber, and Serrano, and Jalapenos

-Salt and Pepper to taste.

  -In a large glass bowl combine all ingredients together and allow to  marinate for
4-6 hours.

Serve this with lettuce leaves, Crackers, Chips, Tortilla Chips, Hot Sauce and Limes and Avocados 



Cheryl's Corner Recipe and Photo

Serve with your favorite Chips!









Tips And Tricks When serving An Egg roll

Egg Rolls, Cheryl's Corner Recipe and Photo

Heres a neat way i served an egg roll, If you have some Chinese soup spoons, there easy to find at dollar stores or at Cost Plus or your neighborhood Chinese market, anyhow, slice your egg roll on the diagonal, place a piece of egg roll on the spoon and  drizzle on some of your favorite Duck or Plum sauce, arrange your spoons on a fancy platter like you see pictured here, another tip that i have is add a little bit of Cherry unsweetened Koolaid to your plum sauce for some added color and taste make sure that you stir it really well, it really brings your sauce up a notch! Enjoy. 

Easy Appetizer Tostada Cups made with Tostidos Scoops

Cheryl's Corner Recipe and Photo

If you are making a south of the border type menu here is a quick and easy recipe for some mini appetizers that you can make ahead and place in the refrigerator until you are ready to serve them, and there so simple, just take some turkey meat (ground) or lean hamburger, cook it up with some onions, and a package of taco bell  taco seasoning, cook according to package and if you have a hand mixer zap that meat until its real fine or you can put it on the food processor till finely chopped, drain it, place it in a larger sturdy,not cheapo, Ziploc type bag, cut the corner with scissors, because your are going to squeeze the meat into the little scoop cups just like you do with frosting, add a little cheese an olive or a tomato piece and place these on a plate or platter that you can easily put in the microwave to heat, these make the cutest little appetizers, its like having a little mini taco salad, there cute and fun and tasty

Cheryls Shrimp Boiled in Beer

                                           

Cheryls Corner Recipe and Photo

                                                                

Serving Size: 4
 1 (12 ounce) bottle beer
1 tablespoon hot red pepper flakes
1 tablespoon whole black peppercorn
2 bay leaves
2 lbs raw shrimp PEELED and deveined leave on tails
1/2 cup butter
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
cocktail sauce
lemon wedges

Directions:   Prep Time: 5 Min's
Total Time: 15 Min's

1 Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain. 2 Melt the butter. Stir in the lemon juice and cayenne pepper. 3 Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges. Enjoy!

 

Mexican Beef and Bean Dip

Lisas Corner Recipe and Photo



 Use with chips, this is a hot dip. This also makes a good filling for Burritos, taste just like fast food burrito fillings.


Yield: 6
 Ingredients:
1 can Refried beans
2 lbs ground beef
1 package taco seasoning mix
3 Garlic; minced

1 bottle green taco sauce
1 cup cheese; grated
1 small diced Ortega chiles; or 1 can of whole processed
Salt
Pepper
1 dash cumin

Instructions:

Lightly grease a pie plate

Cook meat with garlic, drain, and put in processor and process until it has the consistantsy of fastfood taco meat.

Put back in pan, add the package of taco season mix and a half cup of water, or more if needed or less

Cook for about 5 minutes on low heat

Drain meat

Thin out the beans with 2 tbls or water or chicken broth

Spread beans on bottom of pie plate, do not go all the way to edge

Sprinkle meat evenly over beans, do not go all the way to edge of beans, you do not need to use all the meat, I used about a pound and half and froze the rest

Sprinkle the chile's over the mixture

Add salt, pepper

Top with cheese

Sprinkle with cumin and bake uncovered 350* for 25 minutes.

Lisas Corner Recipe and Photo