Here is my next read….The Battle for Room 314: My Year of Hope and Despair in a New York City High School by Ed Boland. It is being released tomorrow. The story goes like this:
This weekend’s real estate pick is a gorgeous Connecticut country home in Westport. It is decorated so beatuifully, I cannot wait to show it to you. One of my favorite all time movies is Christmas In Connecticut, which this house reminds me of. I could certainly picutre spending the holidays here!!!! For more info, please contact Christine Olyenick. Bon Weekend!!!
Our series continues where our readers recommend some of their favorite dishes for Super Bowl Sunday. They all sounded so good, I decided to post them all!!!! Enjoy!!!!
Brick of cream cheese
1/2 bottle of mrs. Richardsons butterscotch caramel
Cover w any type of crunchy granola
Just prior to serving, slice Granny Smith apples and stick into dip (standing up )
3 cans artichoke hearts
1 jar of roasted red peppers
Mayonnaise
Shredded Parmesan cheese
Preheat oven to 400
Open all 3 cans of artichokes and roughly chop them put in a big bowl
Open and drain red peppers and
Chop them into small pieces and add to bowl with artichokes
Add about a cup of mayonnaise. If after you are mixing it doesn’t seem most enough add a bit more.
Add a cup of shredded parm. Or more for super cheesy!!
Mix everything together and put into an oven safe dish to bake.
I usually use a pretty one like a La Cruset so I can serve right our of it.
Bake for around 25 minutes but check after 15 to see if it is bubbly and a bit browned on top.
Serve with a butter cracker like a
Keebler Club Cracker
Soooo yummy!!!
With the Super Bowl just around the corner, I have been asking my readers for some recipes to bring to a Superbowl party. The responses were soooooo amazing that I decided to post them for the next few days. Happy Cooking!!!!
Rare roast beef from deli dept.
White American deli dept.
Wrap them in Won Tons and fry in olive oil till brown on both sides.
1 jar Frito Lay con queso (chip aisle)
1/2 cup mayo
1 cup sour cream
1 packet taco seasoning
2 ripe avocados
Red onion (partial)
Whole Tomato
Shredded cheddar cheese
Jalapeño (fresh)-optional
Directions:
1. In a serving dish or pan (round, rectangular or 8″x8″), pour entire jar of con queso and spread on bottom of dish
2) in separate bowl: mix taco seasoning, mayo and sour cream and spread over queso layer
3) in separate bowl: mash up avocado and add lemon juice and salt to taste. Spread on top of seasoning/mayo/sour cream layer.
4) sprinkled shredded cheddar on top of avocado mixture layer
5) dice tomato, red onion and jalapeño and sprinkle over cheddar
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
