Saturday, December 21, 2013

Tapenade



1 cup black olives, kalamata
2 cloves garlic, minced
1/2 cup pine nuts
1 tablespoon fresh basil,  washed and chopped
1/4 cup Parmesan cheese
1/4 olive oil

Place olives in a food processor and process for a few seconds until they form a rough paste with some chunks of olives here and there. Add pine nuts to olives and process for a few more seconds making olives and nuts into a paste.  Transfer to a bowl and mix in remaining ingredients. You should have a thick paste glistening with oil.  Serve with heavy breads, crackers, or pita bread.



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 17, 2013

Mashed Potato Waffles




This is a fantastic, easy, delicious way to serve potatoes! 
A great side dish for any meal


2 cups mashed potatoes or  grated hash browns
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/4 cup half and half
1/4 teaspoon pepper
1/4 teaspoon salt
1 garlic clove minced
2 tablespoons finely chopped green onion
1 cup grated cheese

Heat waffle iron. In a medium mixing bowl add mashed potatoes, flour, baking powder, baking soda, eggs, 1/2 &1/2, pepper, salt and garlic.  Mix together until well blended. Fold in green onions and cheese.Drop  1/3 cup of mashed potato mixture on hot waffle iron into each section.

Lower the lid and bake until crisp and golden brown.  Top with cheese and sprinkle with green onions. Serve 2 sections per person.   Serves 6-8.



















Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Thursday, December 12, 2013

Spinach Artichoke Dip

















Ingredients:
2 8-ounce packages of cream cheese, softened
1/2 cup miracle whip
1 10-ounce package frozen chopped spinach-thawed, drained, and squeezed dry
1 14-ounce can artichoke hearts, drained, and chopped
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons lemon juice

Directions:
Preheat oven to 375 degrees. Lightly grease a 7 x 11 inch baking dish. In a medium bowl, mix the cream cheese and miracle whip until smooth. Mix in the spinach, artichoke hearts, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, December 10, 2013

Molasses Ginger Cookies





















Ingredients:
2 1/3 cups of all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon group allspice
3/4 cup vegetable shortening
1 cup light brown sugar, lightly packed
1 large egg, room temperature
1 1/3 cup molasses

sugar for rolling


Directions:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and allspice. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening with the sugar until light and fluffy, about 5 minutes. Add in the egg and beat well. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. With the mixer on low, add in the flour mixture and ginger and mix until just combined. Use your rubber spatula to fold in any bits of flour on the sides and bottom of the bowl.

Chill the dough in the refrigerator until firm enough to handle, about 2 hours.

Line a cookie sheet with parchment paper (bake one batch at a time). Preheat the oven to 350 degrees. Place some sugar in a small bowl.

Shape the dough into 1 1/2-inch balls and roll in the sugar to coat. Place on the prepared pan, spacing 2 inches apart. Bake until the cookies are crackly and the centers are almost set, 9 to 11 minutes. Allow the cookies to cool in the pan for 3 minutes before transferring to a wire rack to cool completely.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast