Finally, a dessert!

Cherry Pudding

This is a great recipe if you need a last minute dessert.  I typically have all the ingredients in my pantry, so it's my go-to when I want something simple without a trip to the grocery store.

1/2 cup butter
1 cup flour
3/4 cup sugar
2 teas. baking powder
salt
3/4 cup milk
1 teas. vanilla
1 16 ounce can pitted tart cherries, drained

Preheat oven to 350.  Place butter in an 8 or 10 inch square baking dish and put in oven until butter is melted.  While it's melting, whisk the flour, sugar, baking powder and salt, in a mixing bowl to combine. Add milk and vanilla and whisk to combine thoroughly.  Pour batter into hot butter in baking dish - do not stir.  Scatter drained cherries on top and sprinkle with a couple additional tablespoons of sugar.  Bake 45 minutes, or until top is lightly browned and batter has pulled away from the sides slightly.  Best when served warm with vanilla ice cream!

Pesto recipe for Chris!

My friend Chris requested this recipe.  It's just a basic pesto, but good.  It keeps well, too.

Basil Pesto

2 cups basil leaves
1/2 cup olive oil
2 cloves garlic
1/2 cup fresh parmesan cheese
1/4 cup pine nuts

Put in food processor and process until smooth.  Adjust amount of oil if necessary.

Got Guacamole?

I've made this for years, but only after requests for my recipe did I develop one.  I still don't make it the same way twice, but this is a good start.

B-Dock Guac(amole)

3-4 avacados
1/4 cup sour cream
juice of 2 limes
1/4 cup salsa
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
salt to taste
1 teas. Northwoods Fire (Penzey's Spices; alternative would be Emeril's Essence)
1 teas. hot cayenne pepper
1/2 teas. crushed red pepper
1/4 teas. garlic powder
1/4 teas. minced garlic
1/2 teas. tobasco

Cut avacados in half; hit seed with knive to remove, then spoon out the flesh into a mixing bowl.  Add lime juice and mash with a pastry blender.  Add remaining ingredients and stir will, tasting along the way for the flavor you like.  Personally, I taste a lot when making this - have to get my share before my husband realizes what I'm making!  Serve with your favorite tortilla chips.

Another appetizer - Jalapeno Poppers

These have become a favorite!  

The Best Ever Jalapeno Poppers

 12 jalapenos

1/2 lb. bacon, sliced into small pieces

1/2 lb. bulk sausage (regular or spicy)

4 ounces cream cheese, softened

4 ounces pepper jack cheese, grated

3 green onions, coarsley chopped

1 cup loosley packed cilantro leaves

1/2 teas. Northwoods Fire (Penzey's Spices; an alternative would be Emeril's Essence)

1/2 teas. ground cumin

1. Preheat oven to 400 degrees.  Pug foil on a a 9x13 inch pan; spray with cooking spray.

2. Cut jalapenos in half lengthwise, keeping stem in tack.  Seed with a mellon baller.  I recommend wearing latex gloves if you wear contacts!  Put on baking sheet.

3. Cook jalapenos about 15 minutes, until just starting to get soft.  Time may vary depending on the size of the jalapenos.

4. While jalapenos are baking, cook bacon until crispy, then drain and cool.  Cook sausage, then drain and cool.

5. Combine bacom, sausage, cream cheese, jack cheese and spices in a food processor and pulse until combined.  Add onion and cilantro and pulse just to combine.

6. Fill cooled jalapeno halves with meat and cheese mixture and place on foil covered baking pan.

7. Cook at 400 degrees for about 10 minutes, or until heated through.  As an alternative, you can broil them for about 5 minutes if you want the tops to brown a bit. Watch carefully.

Serve warm.

This will fill more than 24 jalapeno halves, but the mixture freezes well.