Monday, June 30, 2008
Sunday, June 29, 2008
2 - 8 ounce packages cream cheese, softened
3 cups freshly shredded sharp cheddar
1/2 to 1 cup finely shredded cheese of your choice; pepper jack, swiss, provolone, whatever you have in the fridge
1/4 cup grated parmesan cheese
1 - 1 ounce package Hidden Valley Ranch dressing mix
2 tablespoons sour cream
Beat the cream cheese until fluffy, mix in the dressing mix, then add the remaining ingredients and beat until well blended.
Now is the time to shape your cheese balls, it's best to do this by hand. Put them in the fridge for a few hours or better yet overnight. Before you plan to serve these roll them in chopped nuts, I like 3/4 cup chopped pistachios and 1/4 cup chopped almonds. Serve with crackers, veggies, toasted pita triangles, whatever you'd like.
Saturday, June 28, 2008
Fusilli with Artichoke Hearts and Parmesan Cream
3/4 pound fusilli
In a medium saucepan, melt the butter over moderately low heat. Add the garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until just heated through, about 3 minutes.In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the cream sauce, Parmesan, and chives.