Red Pepper Hummus

2 red bell peppers- cut in half and seeded
15oz. an chickpeas
2 cloves garlic
2 T. Tahini (sesame paste)
1/2 T. lemon juice
3 T. olive oil
Paprika, to taste

Place the peppers skin side up on roasting sheet.
Broil until skin starts to blister and blacken.
Place immediately in sealed plastic bag; let sit for 5 minutes for skin to loosen.

Add skinned peppers and remaining ingredients to food processor or blender and puree.

Serve with crackers, bread, or vegetables.

{LDM}

Sour Cream Saucepan Cake

From Great Grandma S.
An interesting, easy way to bake a cake!

1 C. water
1 C. butter
1/4 C. baking cocoa
2 C. flour
2 C. sugar
1/2 C. sour cream
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Add water, butter, and cocoa in 3 quart saucepan. Bring to a boil.
Mix together flour, sugar, sour cream, eggs, soda, vanilla, and salt. Add to hot saucepan mixture.

Pour into 9x13 or 11x15 jelly roll pan- depending on how thick you desire the cake to be.

Bake @ 350* for 20 minutes, or until toothpick inserted comes out clean.

Icing:
1/4 C. baking cocoa
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1 tsp. vanilla
1/2 C. chopped pecans

Add cocoa, butter, and milk to saucepan and bring to a boil.
Add sugar, vanilla, and pecans. Mix well.

Top hot cake with icing.

{LDM}

Bleu Cheese Dressing

Necessity is the mother of invention. So when Daddy whipped up a batch of his famous buffalo wings and I was without bleu cheese dressing ... I improvised and came up with this recipe!

3/4 C. mayonnaise
1/4 C. sour cream
1 C. bleu cheese crumbles
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
Cracked black pepper

Combine all ingredients. Chill several hours prior to serving.

{LDM}

Spaghetti Carbonara

Traditional versions of this pasta dish call for four main ingredients: bacon, parmesan cheese, egg, and black pepper. While I know the intent of the added raw egg is to cook as it's added to the hot pasta, I was still on the fence about preparing it that way for you. So, I improvised and ended up with this recipe. You ate an entire plate and thanked me without being prompted. You're welcome, babe!

1# box linguine, cooked as directed
6 slices thick bacon, diced
1/4 C. white onion, diced
2-3 cloves garlic, minced
1/2 C. fresh whipping cream
1 C. fresh grated parmesan cheese
Cracked black pepper
Fresh parsley, for garnish

Add bacon, onion, and garlic to large skillet, cooking until bacon is crisp. Remove from pan.
Pour in whipping cream, add parmesan until melted. Add bacon mixture back into sauce, stirring to incorporate.
Straight from the saucepan, ladle cooked linguine into saucepan. If sauce appears too thick, add a ladle-full or two of pasta water to thin out as desired.

Top with generous amount of cracked black pepper and parsley, serve.

{LDM}

Mac & Triple Cheese

This recipe comes from Southern Hospitality, a New York City restaurant owned by the lovely and talented Justin Timberlake. I'll tell you about him someday; and you'll laugh, all embarrassed-like and call me old.

1# rotini pasta, cooked as directed
1 stick butter
1/2 C. flour
2 C. whole milk
2 bay leaves
1 T. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 C. grated white cheddar cheese
1/2 C. grated Monterrey Jack cheese
1/2 C. grated Asiago cheese
1 C. finely chopped ham
2 T. chili powder

In medium saucepan, melt butter over medium. Add flour, stirring and cooking until fully incorporated. Add milk and bring to a simmer, stirring often.
Add bay leaves, Worcestershire, and spices. Add cheeses and continue cooking until cheese is melted into the sauce. Stir in ham.

Pour sauce over cooked pasta, and transfer into buttered 9x13 baking dish. Sprinkle with chili powder.

Bake @350* for 35 minutes, or until hot and bubbly.

{LDM}

Ruby Red Dip

1- 16oz. can jellied cranberries
3/4 C. sugar
1/4 C. white vinegar
1 T. flour
1 T. cold water
1 tsp. ground cinnamon
1/8 tsp. pepper
1 tsp. ground ginger

Combine cranberries, sugar, vinegar, ginger, cinnamon, and pepper in saucepan. Whisk until smooth.
Combine flour and water, shaking until smooth. Add to saucepan.

Cook to boiling, stirring constantly for 2 minutes.

Refrigerate overnight and serve with pretzels.

{LDM}

Champagne Vinaigrette

2 1/2 tsp. Dijon mustard
1/4 C. champagne vinegar
1 tsp. honey
1 C. extra-virgin olive oil
1 large shallot, minced
1 1/2 T. water

Combine all ingredients, save for olive oil in blender or food processor. Blend until smooth, slowly drizzling oil in at steady line.

Serve chilled.

{LDM}