Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened


Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and

spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

BBQ Chicken Pizza

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion



Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,
barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and

onions. Bake for 15 to 20 minutes, or until cheese is melted.

Bacon And Tomato Cups

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until

golden brown.

Cherry Cheesecake Ice Cream

3 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups half−and−half
2 cups whipping cream
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 (17 ounce) can dark sweet cherries, pitted, well drained
or 10 ounces maraschino cherries, drained and chopped
In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until
smooth. Add remaining ingredients; mix well.




                                            Cherry Cheesecake Ice Cream Pie
                                         

Cardamom Ice Cream

1 cup plus 2 tablespoons half−and−half
6 large egg yolks
5 1/2 tablespoons granulated sugar
1 cup whipping cream
5 1/2 tablespoons granulated sugar
1 whole vanilla bean, split down the center
1 rounded teaspoon freshly ground cardamom
In small heavy−bottomed saucepan slowly bring half−and−half to boil. Place in refrigerator overnight,
or chill in freezer briefly but do not freeze.
Cream egg yolks and 5 1/2 tablespoons sugar; set aside.
In 2−quart saucepan combine whipping cream, remaining sugar and vanilla bean and slowly bring to a
boil, stirring frequently. Remove bean; using point of paring knife, scrape vanilla grains from inside
hull. With fingers, rub off any cream or remaining vanilla grains and mix into cream. Return the
cleaned vanilla pods to the cream. Add the cardamom.
Add about 1/3 of the cream mixture to yolks, whisking constantly. Pour this mixture into saucepan,
whisking constantly, and bring to just under boiling point. Remove from heat. Immediately place pan
in cold water or over ice to stop cooking. Stir frequently until cool.
Beat in chilled half−and−half and vanilla extract. Put the completed custard in the refrigerator
overnight. When ready to freeze the custard, strain out the vanilla pods. If you feel like kicking up the
cardamom flavor you may add a bit more ground cardamom. Place in ice cream maker and churn

according to manufacturer's directions.

Caramel Ice Cream

1/2 cup granulated sugar
3/4 cup evaporated milk
In a heavy−based saucepan, dissolve sugar in 2/3 cup water and cook over low heat until it turns a rich
golden brown. Remove from heat and gradually stir in another 2/3 cup water. Cover your hand while
doing this, as the caramel splatters. Return the pan to the heat and stir until the caramel has dissolved.
Put the milk in a bowl and whip until thick and light. Pour the caramel in, still whipping. Pour the
mixture into a container. Cover and freeze until firm, beating well after 1 1/2 hours.

About 30 minutes before serving, transfer the ice cream to the refrigerator.

Burnt Caramel Ice Cream

1 cup granulated sugar
1 cup hot water, divided
4 eggs
1/2 cup confectioners' sugar
2 cups heavy cream
1 teaspoon vanilla extract
Heat granulated sugar and 1/4 cup of the water in a large skillet on medium high heat until the sugar
melts and boils, stirring occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 cup water.
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat in confectioners' sugar.
Stir in cream and vanilla extract; stir in the caramel mixture. Chill.
Freeze in an ice cream machine according to manufacturers directions