Garlic-Herb Croutons Recipe

Sourdough Garlic-Herb Croutons

Recipe from OurBestBites.com

6 C bread cubes

2 1/2 T extra virgin olive oil

2 T real butter

1/2 t kosher salt

1/2 t granulated onion

1 t granulated garlic

1 t dried oregano leaves

1 1/2 t dried parsley

optional: 1-2 T crumbled Parmesan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.

In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. (Don't dump it all in one place!) Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.

Spread cubes in a single layer on the foil lined baking sheet. Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes. Time varies depending on the type of bread used and size of cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.

When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.

Cheesy Onion Casserole:

Cheesy Onion Casserole

Ingredients
2-3 Tbs butter or margarine
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
8 or so slices of French bread
Slice onions and try not to cry. With this many onions, its hard.

Assemble Casserole
Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese
and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices.
Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Place casserole back in oven and finish baking for 15 more minutes.

Finish Baking and Eat!

Pico de Gallo

Pico de Gallo

4 ripe Tomatoes
1/2 cup chopped white onion
1 jalapeno, minced (remove the seeds and veins if you don’t like a lot of heat)
1/4 cup cilantro, finely chopped
lime juice, to taste
salt, to taste

Mix everything together.

Spinach Dip

Spinach Dip

1 box chopped spinach (10 oz. box)
8 ounces sour cream (1 small container)
1 cup mayonnaise
1 package knorrs leek soup mix
1 can small water chestnuts chopped up small

Cook spinach according to directions on the box. Drain the spinach and get all water out so that the spinach is dry. Mix all ingredients together. Chill. (Great after sitting over night)

Touchdown Taco Dip

Touchdown Taco Dip
Pampered Chef

1 can (9 oz.) bean dip
4 ounces cream cheese softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove pressed
1/4 cup (1 oz.) cheddar cheese shredded
1 tomato diced
2 sliced green onions
1/4 cup olives
1 tablespoon fresh finely chopped cilantro

Heat oven 350 degrees. Spread dean dip in the bottom of a cake pan. Combine cream cheese, sour cream, taco seasoning mix, and garlic. Mix well. Spread cream cheese mixture evenly over bean dip. Put cheddar cheese on top. Bake 15-20 minutes or until cheese is melted. Sprinkle tomatoes, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.

Egg Rolls

EGG ROLLS

1 lb. Ground pork (I use boneless skinless chicken breasts cut up small)
2 TBS. Oil
garlic to taste
soy sauce
1 head napa cabbage (I used a bag of colesalw mix)
3 Cups diced leeks or scallions
1 lb. Bean spouts
2 Cups chopped celery leaves (I used the celery leaves then chopped up the celery to make the 2 C.)
egg roll wrappers

Brown chicken in wok with oil. Season with garlic, salt, & soy sauce. Add scallions, then celery, then cabbage, then bean sprouts (allow each addition to cook down.) Remove from heat and drain. Make a paste with flour and water to seal egg roll wrappers. Roll egg rolls and then deep fry in a few inches of oil in clean wok.

Serve with sweet & sour sauce and hot mustard.

**Note** I always cook in a wok on high heat.

Cheese Ball

Cheese Ball

2 packages (8 oz.) cream cheese softened
3 1/2 cups shredded cheddar cheese
1 package (1 ounce) ranch salad dressing mix
2 cups chopped pecans

Mix cream cheese, cheddar cheese, and ranch mix. Form a ball. roll into pecans.

**Notes**
I just mix in my kitchen-aid mixer.