Olive Cheese Bread

1 loaf French Bread

8 ounces, weight Pimiento-stuffed Green Olives

8 ounces, weight Black Olives

2 stalks Green Onions (scallions)

1 stick Butter, Room Temperature

1/2 cup Mayonnaise

1 pound Monterey Jack Cheese, Grated

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.


Farmer’s Casserole


3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt

Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

Greek Nachos

6 pitas

4 oz. Greek feta, crumbled

1/2 c. Greek yogurt

1/4 c. extra-virgin olive oil, divided

Juice of 1 lemon, divided

2 cucumbers, chopped

1/2 c. chopped kalamata olives

1 pint cherry tomatoes, halved

1/4 c. chopped dill

oregano, salt & pepper

Preheat oven to 400 degrees F.  Slice pita into wedges. Put triangles in a single layer on a baking sheet. Drizzle with 2 tbs. olive oil, sprinkle with salt, pepper and oregano. Toss to combine. Bake until toasted, about 10 minutes. Let cool.  Meanwhile, make whipped feta. In a large bowl, combine feta, 1/4 c. greek yogurt, olive oil and juice of half a lemon. With a hand mixer, mix until fluffy.  Dollop whipped feta on baked pita chips. Garnish with cucumber, olives, tomatoes, and dill. Drizzle with more olive oil and the remaining lemon juice over the chips.

Ham And Cheese Croissant Lasagne

8 Croissants                                       

14 slices of Emmental (Swiss Cheese)

8 slices of cooked ham                                   

½ cup flour

½ cup butter                                       

2 ½ cups whole milk

Nutmeg, for grating                            

Salt and Pepper                                             

6 oz Gruyere cheese, grated              

Dijon Mustard

Slice your croissants in half. Swipe with mustard and top with a slice of ham and then swiss cheese. Top with the other half. Place 4 of these croissants down in a small baking dish- they want to fit snugly. Top with 6 slices of emmental and 3 slices of ham. Now another layer of croissants.  Make your cheesy béchamel:  Foam your butter, add your flour, then gradually add your milk while whisking. Once all the milk has been added, throw in your Gruyere cheese, a grating of nutmeg and a good pinch of salt and pepper. Remove from heat and pour all over your croissants.  Bake for 20 mins at 400ºF.

Creamy Spinach Roll Ups

8 oz. Cream Cheese

8 oz. Monterey Jack Cheese Shredded

1/4 tsp Garlic Powder

1/4 Yellow Onion Diced Smal

1 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well

1 Box of Puff Pastry Sheets (2 Sheets)

1 Egg

1 Tbsp. Water

Combine the Egg and Water and Beat until well mixed.  Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well.  Add Spinach into the Cream Cheese Mixture and stir.  Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture.  Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry.  Roll Up the Puff Pastry and Slice.  Place rolls on a Baking Sheet and bake at 400°F for 20 Minutes or until the Puff Pastry turns a golden color.

Lasagna Soup

1 1/2 pounds Italian sausage or combo of lean hamburger and sausage

1 (28 oz.) can crushed tomatoes

10 oz. lasagna noodles, broken into smaller pieces

8 oz. fresh kale, optional

4 cups low-sodium chicken stock

2 cups water

1 cup ricotta cheese

1 cup white onion, chopped

1/2 cup parmesan cheese, grated

2 bay leaves

3 large cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

In a large stockpot or Dutch oven, heat olive oil over medium-high heat and brown sausage.Once sausage is cooked through, add onion and cook until softened. Add minced garlic and cook for 1-2 minutes, or until fragrant.  Season generously with salt and pepper, and add basil, oregano and red pepper flakes.  Stir in tomato paste until incorporated, then pour in crushed tomatoes, chicken stock, water and bay leaves.  Bring mixture to a boil and cook for 5 minutes, then reduce heat and let simmer for 25-30 minutes.  Add lasagna noodles and kale (if using) and cook for 8-10 minutes, or until al dente.  In a separate bowl, combine ricotta and parmesan cheese until smooth.  Transfer soup to serving bowls and serve with a large spoonful of ricotta mixture.

Beef Stroganoff Soup

2 pounds stew meat

2 Lipton onion soup mix packets, dry

64 ounces beef broth

2 Tablespoons Worcestershire Sauce

8 to 16 ounces sliced mushrooms

2 cups egg noodles, cooked according to package directions

1 cup sour cream

1 cup half and half

Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve