Holiday AZ Recipies

Southwest Christmas Rice
Ingredients:
1 medium yellow onion
1 medium green pepper
1 can diced or chunk tomatoes
1 1/2 cups grated cheddar cheese
1 can hot water (fill tomato can)
2 Tbsp. butter
salt and pepper
1 cup rice

Instructions:
Mix all together and bake in casserole dish at 350 for approx. 45 minutes (covered)
Enjoy
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Chocolate Cheesecake
Ingredients:
1/4 cup water
1 1/3 cups..(8oz.) semisweet chocolate pieces
1 cup crushed chocolate wafers (nabisco) about 20
1/4 cup butter or margarine melted
3 8oz pkgs. cream cheese at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
Confectioners sugar and chocolate curls for garnish if desired

Directions:
-In small saucepan heat water to boiling. Reduce heat to low, add chocolate pieces and stir until melted. Cool slightly.
-Preheat oven to 350. In small bowl, combine wafer crumbs and butter. (I sometimes add a bit of sugar to this)
-With back of spoon, press mixture onto the bottom of a 9 inch spring-form pan and set aside.
-In large mixer bowl with electric mixer at medium speed cream the cheese until light and fluffy.
-Add sugar and eggs and continue beating until well blended.
-Add melted chocolate and beat on low speed. Add sour cream and vanilla and continue mixing until well blended.
-Pour batter into prepared pan and bake for 55-60 min. The sides will be puffed and the center soft.
-The cake will firm as it cools. Place and cool before removing.. Garnish with confectioners sugar and choc. curls or as desired.
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Ingredients:
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 tsp. vanilla (or rum, almond, etc.) extract

Directions:
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
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by Chef Eddie Matney, Eddie’s House
azfamily.com
Posted on December 8, 2010 at 10:00 AM

Updated today at 9:32 AM

Shrimp & Olive Tapenade
Ingredients:
1-cup chopped shrimp
½ cup chopped black olives
1-Tbsp. pesto
¼ cup green onion
1-tsp.-red chili flakes
Salt & pepper to taste

Instructions:
Combine all above ingredients, seasoning with salt & pepper to taste.

Caramelized Onion & Salmon
Ingredients:
1-medium red onion-sliced
1-medium yellow onion-sliced
1-Tbsp. olive oil
1-tsp. brown sugar
½ cup smoked salmon
Salt & pepper to taste

Instructions:
Sauté onions & olive oil, for 20 minutes, until brown, add brown sugar & smoke salmon. Salt & Pepper to taste.

Heirloom Tomato & Basil
Ingredients:
2-heirloom tomato-diced
½ cup chopped basil
¼ cup diced red onion
1-Tbsp. chopped mint
2-Tbsp. olive oil
2-Tbsp. balsamic vinegar
½ -cup fresh chopped mozzarella
Salt & pepper to taste

Instructions:
Combine all above ingredients, seasoning with salt & pepper to taste.

Serve and enjoy!

Christmas Jello Mold

Christmas Jello Mold
Ingredients:
1 box 6 oz. cherry Jello
1 box 3 oz. lemon Jello
1 box 6 oz. lime Jello
1 8 oz. package cream cheese
Water
Frozen Strawberries
frozen Raspberries

Instructions
-Mix 2 cups boiling water with box of cherry jello till dissolved. Add 1 1/2 cups frozen strawberries and a touch of cold water. Stir.
-Pour into bundt cake pan as first layer & let mold.
-Mix 6 oz. box of lemon jello with 1 cup hot water to dissolve and add the 8 oz pkg. of cream cheese. Pour over the cherry jello as the second layer. Let mold in refrigerator.
-Mix 2 cups boiling water to the lime jello and add 1 1/2 cups frozen raspberries.Stir till cool and pour over lemon jello.Let mold in refrigerator overnight.
-To remove from bundt pan, place top of bundt pan in hot water for a few seconds. Use butter knife along the edges to loosen and place serving plate over the bottom of bundt pan and invert.
-A beautiful mold will appear. Garnish center as desired.