Romy Raves

No offense to all of you die hard football fans, but for me the Superbowl is all about the funny commercials and the yummy eats.  So I thought I would share with you one of my all time favorite appetizers that is sure to be a hit at your Superbowl gathering.  Enjoy and please share your special, yummy, fun and easy appetizer recipes with me!

Dip Diana

7 oz.  Pesto
6-8 oz.  Chopped sun dried tomatoes in oil
12 oz.  Whipped Cream Cheese
2  Tablespoons of butter
4-7  Cloves of fresh garlic
10-12  Thin slices of provolone
 
Blend garlic, butter and cream cheese in food processor and fold in pesto. Put about 6 slices of provolone cheese on the bottom of a medium dish with sides and spread pesto mixture over cheese slices, put half of the sun dried tomatoes over mixture (some oil is OK).  Cover with provolone and garnish with remaining sun dried tomatoes that have been blotted to remove excess oil. Refrigerate at least 30 minutes and serve with a sliced baguette. DEELISH!

Given all the festivities of the season, I thought you might enjoy a delicious and inspired egg brunch dish that I have been making for years and it always gets rave reviews. It is a very tasty Mexican egg casserole that is packed with flavor and easy to prep the night before. Enjoy! 

SALSA JACK BREAKFAST SOUFFLE

Serves 8

 1 pound Jack cheese or Pepper Jack cheese, cubed

1 cup cottage cheese

1-2 cups of hot/medium chunky salsa (to taste)

3-6 white corn tortillas, cut in small pieces

9 eggs

1 cup reduced fat Buttermilk

Preheat oven to 425 degrees, grease a 9×13 pan, sprinkle half the tortilla pieces in the bottom of the pan (you want to cover most of the bottom). In a bowl, mix cubed cheese, cottage cheese, and salsa until combined and then spread evenly in pan over tortillas.

Beat eggs and buttermilk together and pour evenly over cheese/salsa mixture. Sprinkle with remaining tortillas. Bake between 45 minutes-1 hour or until golden brown. Top with guacamole, avocado slices or sour cream if desired. Yummilicious!

Please post and share your favorite brunch recipes, I am always on the hunt for new inspirations.

I am a foodie to the core and am always on the hunt for seasonal inspirations. I absolutely LOVE persimmons, the lovely bright orange fruit that is available in the late fall and early winter. A friend recently gave me a bunch of Hachiya persimmons (which are best for baking BTW) and my search on the Internet lead me to this divine seasonal treat, James Beard’s Persimmon Bread Recipe–Simply divine Enjoy and let me know what you think by sharing comments in this post.

Persimmon Bread

Adapted from Beard on Bread by James Beard.

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, Bourbon or Whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Note: Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too. Makes two 9-inch loaves.