Italian Torte

It takes a few trials to get this to be a "pretty" appetizer, but it always tastes great!

Ingredients:
3 ounces sun-dried tomatoes
2 8-ounce packages of cream cheese
1 clove garlic, minced
10-12 slices of provolone cheese
8 ounces of pesto, drained
Cheesecloth

Directions:

• Bring a small saucepan of water to boil. Turn off heat. Place sun-dried tomatoes in the water and cover for 5 minutes. Drain and finely chop.
• In a medium bowl, mix cream cheese and garlic.
• Line a medium bowl with a large piece of dampened cheesecloth. Layer with 1/3 of the provolone.
• Spread with 1/2 the pesto. Spread with 1/2 the cream cheese mixture. Layer with 1/2 the sun dried tomatoes.
• Layer with 1/3 provolone, remaining pesto, remaining cream cheese and remaining sun dried tomatoes. Top with remaining provolone
• Pull cheese cloth around the layered mixture and gently press into bowl to mold and remove any excess oil.
• Chill in refrigerator 3-4 hours.
• When ready to serve, remove cheese cloth and turn upside down onto a large dish to serve.

Cheddar Scallion Grit Cakes

Learned to make these at Charleston Cooks and discovered I do like grits after all! For creamy cheese grits, serve immediately after adding cheese and scallions.

Ingredients:
3 cups water
1/2 teaspoon salt
2 tablespoons butter
1 cup stone ground grits
1 cup heavy cream
1 cup cheddar cheese, grated
1 bunch of scallions, chopped
Dash of Tabasco
Cornmeal
Canola Oil

Directions:

• Place water, salt and 1 tablespoon butter in a medium sauce pan. Bring water to a boil.
• Add grits to boiling water, stir well and reduce to low heat.
• Cook stirring occasionally until thick and creamy (about 40 minutes).
• Mix in cream and remaining butter.
• Remove pan from heat and mix in cheese and scallions. Add Tabasco and season to taste with salt and pepper
• Pour grits into a shallow sheet pan, and spread across pan in an even layer. Place sheet in refrigerator until grits are cool and hardened.
• Remove pan from refrigerator and cut into round cakes of desired size with a biscuit cutter.
• Place some cornmeal in a shallow dish. Coat cakes in cornmeal on both sides.
• Heat 1/8 inch of canola oil in a large saute pan over medium heat. Heat oil until hot.
• Carefully place grit cakes in hot oil and fry until golden brown on both sides

Collard Greens and Bacon

Great for those days I'm craving low country cooking.

Ingredients:
1 1/4 pound collard greens
1 tablespoon water
3-4 slices Canadian bacon
1 tablespoon olive oil
1 small onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/4 teaspoon red pepper flakes
3/4 cup chicken broth
hot pepper sauce

Directions:

• Remove stems and center ribs from greens. Cut into 1/2 inch strips.
• Place in a large bowl, cover with just enough water to cover and plastic wrap. Microwave 5 minutes. You may need to do this in two batches.
• Heat a large skillet. Cook bacon 2 minutes on each side. Remove, chop and set aside.
• Add oil and onion. Cook 2-3 minutes.
• Add greens, stir in vinegar, syrup, red pepper and broth.
• Bring to a simmer. cover and cook 30 minutes.
• Add chopped bacon to pan and season with salt
• Pass hot pepper sauce to add to taste.

Spice Cake

This is a moist spice cake that is even better when iced with cream cheese frosting.

Ingredients:
2 1/4 cup cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup shortening
1 cup buttermilk
3 eggs

Directions:

• Sift first seven ingredients
• Add brown sugar, shortening and milk
• Mix with electric mixer on low to medium speed for 2 minutes
• Add eggs and beat 2 minutes more
• Pour into two 9"x 1.5 " round cake pans
• Bake in a 350 degree oven for 30-35 minutes
• Cool completely

Buttermilk Pancakes

You'll need to plan ahead to allow the wet ingredients to sit for an hour. This makes large fluffy pancakes.

Ingredients:
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk (don't substitute!)
1/2 cup milk
3 eggs
1/3 cup melted butter

Directions:

• Combine flour, sugar, salt, baking powder and soda with a whisk
• In another bowl, combine milks, eggs and butter with whisk.
• Let buttermilk mixture sit for one hour to reach room temperature
• Oil a griddle and heat to medium high
• Combine wet and dry ingredients, leaving lumps
• Pour 1/2 cup batter per pancake onto griddle.
• Turn once when full of bubbles.

Yields: 10-12 large pancakes

Crockpot BBQ Meatballs

Easy meatballs to serve a crowd

Ingredients:

3 pounds frozen meatballs
2 medium onions, cut into wedges
12 ounce can beer
1 1/2 cups ketchup
2 tablespoons red wine vinegar
1/4 teaspoon garlic powder
salt and pepper
1/4 cup brown sugar
1/4 cup Heinz 57 sauce

Directions:

• Combine all ingredients in a crockpot
• Heat on low for 8 hours

Pastor Deb's Chicken Salad

This is just a few simple ingredients, but comes together to make a yummy chicken salad. Thanks to Pastor Deb Crabtree for the recipe!

Ingredients:
2 1/2 cups chopped, cooked chicken
1 cup red grapes
1/2 cup coarsely chopped pecans
1 teaspoon salt
1 cup mayonaisse
1/2 cup whipping cream

Directions:

• Combine all ingredients and chill.

Guacamole

Love this tasty guacamole!

Ingredients:
3 ripe avocados
1/2 cup finely chopped, sweet onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 medium tomato, coarsely chopped
3 tablespoons chopped fresh cilantro

Directions:

• Cut avocados in half and remove pits.
• Scoop avocado flesh from peel
• Mash avocados and stir in remaining ingredients
• Cover and chill slightly.
• Garnish with additional cilantro

Yields: 2 1/2 - 3 cups

Cream Cheese Brownies

These are a quick, moist brownie without icing. Using the foil makes for fast cleanup also.
Ingredients:
4 squares of unsweetened baking chocolate
3/4 cup (1.5 sticks of butter)
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1 8oz pkg cream cheese
1/3 cup sugar
1 egg
2 tablespoons flour
Directions:

• Line 13"x9" pan with foil. Allow ends to hang over edges. Spray with cooking spray.
• Microwace chocolate and butter on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar. Blend in eggs and vanilla. Add flour and mix well.
• Spread into prepared pan.
• Beat cream cheese, sugar, egg and flour until blended. Drop by spoonfuls over brownie batter.
• Swirl with a knife
• Bake in a preheated oven at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean.
• Cool completely. Use foil to lift from pan before cutting to serve.