Today I entered the Triscuit Summer Snackoff and a chance to meet Martha Stewart! Why not…she is someone I would love to meet and I always have Triscuits in my pantry.
This recipe was inspired by my Star Spangled Tartlets – a bite-sized dessert that I made for the 4th of July. Instead of using pie crust to make tartlets, the similar ingredients could be used as a spread or topping on the Triscuit. These would make a great savory-sweet appetizer or dessert to make up in a pinch! The sweet berry pie filling and cheesecake spread paired nicely with a savory Rosemary & Olive Oil Triscuit. My husband even said it was like a party in his mouth with all of the different flavors. It actually take a lot to impress him.
Ha! So wish me luck!!
Triscuit Berry Cheesecakes
• 2 cups fresh mixed berries (strawberry, blueberry)
• 1/3 cup water
• 1/2 cup sugar
• 2 TB corn starch
• 2 TB butter
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter , softened
• 1 teaspoon vanilla
• 1 cup confectioners’ sugar
• Box of Rosemary & Olive Oil Triscuits
• sliced almonds to garnish
Place the first 5 ingredients in a heavy saucepan, bring to a boil, stirring constantly until thickened. Remove from heat and cool.
Using an electric mixer, on high, beat the cream cheese and butter until smooth and fluffy. Lower the speed and add vanilla, then gradually add the sugar.
To assemble: Place Rosemary & Olive Oil Triscuits neatly on a serving platter. Spread cream cheese mixture on each cracker and top with a dollop of berry filling. Place a few sliced almonds on top to garnish.
Simply Savory are two words to describe this tart made with Acorn Squash, Caramelized Onions and Ricotta Cheese.
It is the season for winter squash and there are so many different ways to prepare them. This rustic tart is perfect for fall! Wouldn’t it even make an impressive side dish on the table for Thanksgiving dinner?
The tasty, crumbly crust was easy to make and only used a handful of ingredients. Using a food processor, the dough came together and was in my fridge within a couple of minutes – tops!
In the past, I have been turned off from buying winter squash because they can be difficult to handle, peel and cut when raw. Today, I softened the squash by piercing it 4- 5 times, then placing it in the microwave for about 7 minutes. The outside of the squash was slightly softened , which made it much easier to cut in half lengthwise. Once it was halved, the seeds and strings were removed. The squash could be sliced further and the skin removed.
1 2/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup olive oil
1/4 cup water
Place the flour, salt and baking powder in a food processor and pulse 2 times to mix the ingredients. While the processor is running, drizzle the olive oil and water into the flour mixture. The dough will start to form a crumble. Remove and knead the dough together. Form a disk and wrap it in parchment or wax paper. Place in the refrigerator for at least 30 minutes.
1 acorn squash (or any winter squash)
1 red onion; thinly sliced
2 tablespoons olive oil
1/2 cup ricotta cheese
1/2 lemon squeezed
1/4 cup shredded cheddar cheese
fresh thyme, salt & pepper to taste
Preheat the oven to 450°. Cut squash into large diced pieces. In a large mixing bowl, toss the squash with 1 tablespoon of olive oil. Place on a baking sheet in one layer. Toss the sliced onion in the remaining olive oil and place next to the squash. Salt and pepper the squash and onions. Bake for 25 minutes.
While waiting, combine the ricotta cheese, lemon and thyme in a small bowl.
Remove the dough from the refrigerator and press into a round 9″ tart pan. Spread the ricotta mixture over the dough. Once the squash and onions have been caramelized, remove from the oven, reduce the heat to 400°. Place the squash and onion on top of the ricotta mixture. Sprinkle with the cheddar cheese.
Bake in a 400° for 40 minutes until golden brown.
Tonight, I made a dinner that I haven’t had since my Mom made this when I was a kid. I just remember her telling me that it is a traditional Polish dish and my grandma used to make it. Well, since I had a surplus of green bell peppers from the U-Pick farm, I thought I would give it a try. I couldn’t believe how easy it was to make and how tasty it turned out!
Stuffed Bell Peppers
4 large green bell peppers (6 medium – small peppers)
1 lb. ground beef
1 cup cooked rice
1 onion chopped
1 clove of garlic, minced
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 – 8 ounce can of tomato sauce
Pre-heat oven to 350° and coat a casserole or deep baking dish with non-stick spray. Mix the raw ground beef, rice, egg, onion, garlic, paprika, salt and pepper in a large bowl. Cut the tops of the peppers off and remove the seeds. Fill each pepper with the meat mixture and place upright in the baking dish. Top the peppers with tomato sauce and pour some at the bottom of the dish. Add about 1/4 C water at the bottom of dish. Cover tightly with foil and place in the oven for about 1 hour until the meat is cooked thoroughly. (I cut into the largest pepper to ensure the meat was cooked, if not, cover and bake longer.)
Traditionally, the peppers are served with noodles, dumplings or potatoes. I served mine over white rice with a scoop of the tomato sauce from the bottom of the baking dish.