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Red, White, & Blueberry Cream Cheese Dessert

9/27/2017

INGREDIENTS

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

DIRECTIONS
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place 1/3 of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer 1/2 of the remaining strawberries and blueberries over cream mixture. Top with another 1/3 of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. A refreshing and patriotic dessert when chilled. Makes around 18 servings.

Find these ingredients and more at your friendly neighborhood Cee Bee Food Store.

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Football Sunday Jalapeno Popper Cups

9/20/2017

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INGREDIENTS

8 oz. cream cheese, softened
1/4 c. mayonnaise
1/2 tsp. garlic powder
2 jalapeños peppers, chopped
6 slices chopped cooked bacon
1 1/2 c. shredded Cheddar
1 1/2 c. Shredded Monterey Jack
1 tube crescent rolls dough

DIRECTIONS

Preheat oven to 375°. Grease a mini muffin tin with cooking spray.
In a large bowl, combine cream cheese, mayonnaise, garlic powder, and most of the jalapeños (reserve some for topping), most of the bacon (reserve some for topping), cheddar and monterey jack (reserve some for topping). Season with salt and pepper. Set aside.
On a lightly floured surface, roll out crescent dough into a large rectangle and pinch seams together. Cut into 24 squares.
Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough.Top with remaining jalapeños, bacon and cheeses.
Bake until pastry is golden and cheese is melted, about 15 minutes.

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Autumn Beef Stew

9/13/2017

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INGREDIENTS:

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

DIRECTIONS:

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

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Labor Day Black Bean & Corn Salad

9/1/2017

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Ingredients

1 can, 14 ounces, black beans, rinsed and drained
2 cups corn kernels (freshly cut from the cob is best, but canned will be fine)
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce,
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

DIRECTIONS:
Combine all ingredients in a bowl. Let stand 20 minutes for flavors to combine, then toss and serve. Refrigerate to chill or eat at room temperature.

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