KTB Queso
Ingredients:
1 block velveta (regular size)
1 can rotell
1 jar tostidos salsa (medium)
One pinch cayann pepper
One tbsp cream cheese if you'd like
Big bag family size tortilla chips
Cut the velveta into small squares
Put into large glass bowl (make sure it can fit into the microwave)
Cover the cheese with the entire can of salsa
Heat in the wave for 2 minutes
Continue to heat in wave for 2 minute intervals however change the power level to a 6 so the cheese doesnt burn along the sides of the bowl...its disgusting when that happens
After each 2 minute session take bowl out and stir
Once cheese is melted add the rotell and cayanne pepper
Continue to cook in the intervals
Recruit taste testing team
Add cream cheese if you want
Dive into that bowl of cheese, and do not feel bad about it.
Apple-Goat Cheese Bruschetta -KTM
Ingredients
-16 slices French bread (1/2 inch thick)
-1 medium Fugi apple, chopped
-1/4 cup crumbled goat cheese
-3/4 teaspoon minced fresh thyme
-1/2 teaspoon minced fresh oregano
-1/4 teaspoon coarsely ground pepper
Directions
-place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Combine the apple, goat cheese, thyme, oregano and pepper. Sprinkle over bread. Broil 1 minute longer or until cheese is softened.
Cheese and Spinach Stuffed Portobellos- KTB
Ingredients:
4 large portabello mushroom caps
1/4 tsp salt
1/4 tsp freshly ground pepper, divided
1 cup of ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded parmesan cheese, divided
2 tbsp finely chopped kalamata olives (I don't really like olives unless they have been soaking at the bottom of my martini so I don't use them)
1/2 tsp of Italian seasoning
3/4 cup pepared marinara sauce
Preheat oven to 450, coat a rimmed baking sheet with cooking spray
Place mushroom caps, gill-side up on prepared pan, sprinkle with salt and 1/8 tsp pepper.
Roast until tender, 20-25 minutes
Meanwhile, mash ricotta, spinach, 1/4 cup parm, olives, italian seasoning and the remaining 1/8 tsp pepper in a medium bowl. Place marinara sauce in a spall bowl, cover and microwave or cook stove top until hot
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up.
Spread 1 tbsp marinara onto each cap
Mound generous 1/3 ricotta filling into each cap and sprinkle with the remaining parm.
Bake until hot, about ten minutes.
Serve with the remainging marinara sauce.
