Tasty, Tangy and Tantalizing ...

Our theme for the month of May will be an informal "T"

Hosted by Theresa ...

"I will be serving hot and cold teas but you are totally encouraged not to limit yourself to tea party fare (ex. finger sandwiches, scones, etc.). Here's an opportunity to tempt everyone with your most treasured recipe."


The only "Taste Tempter" requirement for your "T" dish is that it's tasty, tangy, and/or tantalizing" ...

Strawberry-goat cheese Bruschetta

Prepared By Karen

Strawberry-goat cheese Bruschetta

(Recipe from: Better Homes & Garden)

Ingredients:

• 1 8-oz. baguette
• 1 Tbsp. olive oil
• 1 4-oz. log goat cheese (chevre)
• 1-1/2 cups sliced strawberries
• 1/2 cup arugula
• Olive oil
• Sea salt or coarse salt
• Freshly ground black pepper
• Snipped fresh herbs

Directions:

Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 1-1/2 to 2 minutes or until lightly toasted. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle additional oil. Sprinkle salt, pepper, and herbs.

Makes 4 servings.

Baked Cucumber & Cheese Squares

Prepared By Cathy

Baked Cucumber & Cheese Squares
aka Cucumber & Cheese Things (CCT) :)

Ingredients:

• One loaf appetizer square bread (Artisan Section) – rye or pumpernickel (I used pumpernickel)
• 1- 2 Large seedless cucumber (it is okay to use w/ seeds) – sliced approx. ¼ inch thick
• 3 cups of White Sharp Cheddar Cheese (Shredded in bag)
• 1 cup Mayonnaise (approx. – may need more/less) – I used light Mayo
• Minced Onion to taste (I used dry)
• Paprika (Optional)

Directions:

1. Mix all ingredients except bread and cucumber slices in a bowl (like the consistency of tuna salad)
2. Line baking sheet with slices of bread
3. Place one cucumber slice on each piece of bread
4. Spoon a generous amount of cheese mixture on each piece covering cucumber slice
5. Sprinkle lightly w/ paprika (optional)
6. Bake at 350 degrees until cheese has melted and golden brown (apx. 5-8 minutes)

NOTE: The first time I spooned too much on each and had enough mixture for half of the loaf, so this should be enough for almost the entire loaf. You may only need half of the second cucumber depending on how thick you slice them. Be sure not to slice the cucumbers to thin. Enjoy!

Vidalia Onion Dip

Prepared by Debbie

Vidalia Onion Dip - "New Recipe"

(Vidalia onion dip is recipe I've made for years. Here is a recipe for this dip that includes water chestnuts and wine ... I found this recipe at diprecipes.org).

Ingredients:

• 2 tablespoons butter or margarine
• 3 large Vidalia onions coarsely chopped
• 2 cups shredded Swiss cheese
• 2 cups mayonnaise
• 225gm tin sliced water chestnuts drained and chopped
• 1/4 cup dry white wine
• 1 garlic clove minced
• 1/2 teaspoon hot sauce

Directions:

Melt butter in a large skillet over medium-high heat, add onion, and saute 10 minutes or until tender. Stir together shredded Swiss cheese and next five ingredients; stir in onion, blending well.

Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350F for 25 minutes, and let stand 10 minutes. Serve with corn chips or crackers.

Vidalia Onion Dip - "Original Recipe"

Ingredients:

• 2 cups Vidalia onions coarsely chopped
• 2 cups shredded cheddar cheese or Swiss cheese
• 1-2 cups mayonnaise

Directions:

Preheat oven to 350 degrees. Mix all ingredients together in an oven safe bowl and bake for 25-30 minutes. Serve with crackers or pita bread wedges.

Crunchy Turkey Salad

Prepared By Kelly

Crunchy Turkey Salad

(Recipe from: Family Circle Magazine - June 2009)

Ingredients:

• 1/3 Cup Olive Oil
• 3 Tbsp White Wine Vinegar
• 3 Tbsp Sugar
• 1 Tbsp Poppy Seeds
• 1/4 tsp. Black Pepper
• 1 Large head Bibb Lettuce, washed
• 2 Cups diced cooked turkey or cooked chicken (about 3/4 lb.)
• 3 Scallions, sliced (I may put this on the side for people to add their own)
• 1 Cup sliced almonds
• 1 Cup chow mein noodles ( such as La Choy)

Directions:

1. In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside
2. Chop lettuce; you should have about 8 cups. Transfer to a medium size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Mediterrane Orzo Pasta Salad

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

• 1/4 cup lemon juice
• 6 Tbsp olive oil
• 1 1/2 tsp lemon zest
• 1-2 garlic gloves, chopped
• 1/2 tsp oregano

Salad Preparation:

1. Cook and drain 16oz. Orzo pasta, rinse and drain well
2. Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
3. Toss with pasta
4. Add sliced black olives (as much as you like, I omit all together!)
5. Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!

Crustless Crab Quiche

Prepared By Kathy

Crustless Carb Quiche

Ingredients:

• 1/2 lb Fresh mushrooms, sliced
• 4 Scallioins, chopped
• 2 Tbsp Butter
• 4 Eggs
• 1 Cup Sour Cream
• 1 Cup Cottage Cheese (Do not use low fat or fat free)
• 1/2 Cup Parmesan Cheese
• 1/4 Cup Flour
• 1/4 tsp Salt
• 4 Drops bottled hot sauce
• 1/2 lb Monterey Jack Cheese, grated
• 6 oz Crabmeat

Directions:

1. Saute mushrooms and onions in butter, drain off excess liquid.
2. In blender of food processor, blend eggs, sour cream, Parmesan, flour, salt and peppr
3. Pour into large bowl.
4. Stir in mushrooms and onions, Monterey jack cheese, and crabmeat.
5. Pour into a lightly buttered 1 inch pie plate or shallow casserole dish.
6. Bake in preheated 350 degree oven for 45 minutes.
7. Let stand 5 to 10 minutes before serving.

Great served at any temperature.

Easy Fruit Tarts

Prepared By Patty

Easy Fruit Tarts





Ingredients:

• 16 frozen tart shells (from your grocer), thawed and baked*
• 3 cups vanilla pudding
• 3 cups assorted fruit
• 2 cups strawberry or raspberry gelatin, slightly thickened but not set
• Whipped cream, optional

Directions:

1. Spoon the pudding into the bottom third of the tart shells.
2. Decoratively arrange the fruit on top.
3. Pour gelatin over the fruit and chill.
4. Top with whipped cream, if desired.

Makes 16 tarts.

Notes:

Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.

Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.

Tasty Lemon Blueberry Trifle

Tasty Lemon Blueberry Trifle

Ingredients:

• 1 Light and Easy Vanilla Cake, cut in cubes (see recipe below)
• 2 lemons
• 1 1/2 cups milk
• 1 container (8 ounces) sour cream
• 1 container (8 ounces) frozen whipped topping, thawed, divided
• 2 packages (3.4 ounces each) lemon instant pudding and pie filling
• 1 pint fresh blueberries (about 2 cups)
• 1 square (1 ounce) white chocolate for baking

Trifle Preparation:

Prepare and bake Light and Easy Vanilla cake. Cool. (You may substitute this cake with store bought angel food cake or 1 160z frozen pound cake, such as Sara Lee).

1. Cut cake into 1-inch cubes; place in large colander bowl. Using a lemon zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over cake; toss .
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.

Yield: 10 servings or 20 sample servings

Light & Easy Vanilla Cake

Ingredients:
1 (18 1/2 oz) package white cake mix
1 2/3 cup water
3 egg whites
1 tsp vanilla extract
1 tsp imitation butter flavor

Directions:
In a large bowl, blend cake mix, water, egg whites, vanilla extract, butter flavor on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into lightly greased and floured 13x9-inch pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

This cake is great served with whip cream or cool whip and fresh berries. Or use in a trifle (see Tasty Lemon Blueberry Trifle recipe above).

Note: This recipe is from Jenny Craig.com