Parmesan Pita Toast

Parmesan Pita Toast - Listed in my Vol I Cookbook:

 

Ingredients:

 6 (6 inch) White Pita Breads
6 Tbsp Butter, Softened
2 Tsp Parsley
1/2 Tsp Garlic, Minced
1/4 Tsp Seasoning
Pinch of Salt
1 Cup Grated Parmesan

 

Seasoning Mix:
2 1/2 Tbsp Paprika
2 Tbsp Garlic Powder
1 Tbsp Pepper
1 Tbsp Cayenne
1 Tbsp Dried Oregano
1 Tbsp Dried Thyme

 

Combine all ingredients

Directions:

 

Preheat oven 350

Cut pita bread in half to make 2 rounds (12 total)

In bowl, cream butter and add parsley, garlic, seasoning mix and salt.

Spread mixture across pita rounds. Sprinkle 1 Tbsp of cheese on top.

Place rounds on cutting board, using pizza wheel cut into 4-5 strips.

Transfer to baking sheet and bake 8-10 minutes. Strips will crisp as

they cool.

 

Lemon Drop Martini

3 Oz Citron Vodka
1 Tsp Lemon Juice
1 Tsp Sugar

Pour ingredients over ice in shaker. Shake and strain into a chilled Martini Glass. Garnish with Lemon.

Shrimp Scampi Po Boy

Ingredients:

 

1 1/2 Lbs Shrimp, peeled
1 Tsp Tony's Chachere
4 Tbsp Butter
2 Tbsp Olive Oil
3 Tbsp Garlic, Chopped
1/4 Tsp Salt
1/2 Tsp Pepper
Pinch Cayenne
1/4 Cup White Wine
2 Tsp Fresh Lemon Juice
1/2 Tsp Worcestershire Sauce
1/4 Cup Chopped Green Onions
2 Tbsp Parsley
2 Tbsp Basil

 

Garlic Bread:
1 Loaf French Bread
1 Stick Butter, softened
2 Tbsp olive oil
1/2 Cup grated Parmesan Cheese
2 Tsp Tony's
2 Tsp Parsley

Directions:

 

Lightly season shrimp with Tony's. In large skillet, melt butter and oil over med heat. Add garlic, salt, pepper and cayenne and cook until garlic is soft, about 2 min. Add wine and bring to boil. Cook until wine is reduced by half. Lower heat to med-high, add shrimp, lemon juice, worcestershire and cook until shrimp are pink. Add green onions, parsley and basil. Remove from heat. Spoon the shrimp and sauce onto warm garlic bread.

 

Garlic Bread:

Preheat oven 350. Pull out excess bread and hollow out center. In a bowl, cream together ingredients and spread evenly over cut sides of bread and bake until golden brown.

 

Bruschetta Con Pomodori

Bruschetta Con Pomodori - This is another recipe from my Vol I Cookbook:

 

Ingredients:

1/4 Cup Olive Oil

6 Small Ripe Tomatoes, halved, seeded and finely diced

2 Cloves Garlic, minced

8 Fresh Basil Leaves, Chopped

Cayenne to taste

1/4 Tsp Salt

8 (1/2 inch) slices Italian Bread

 

Directions:

In bowl, combine olive oil, tomatoes, minced garlic, basil, cayenne and salt. Set aside for 60 minutes to marinate. Brush bread with olive oil and brown in oven. Divide tomato mixture and top each piece of

bread. 

 

Cake Mix Cookies

This is a recipe for Cake Mix Cookies - This is listed in my Vol I Cookbook

Ingredients:

1 (18.25oz) Package Devil's Food Cake Mix

1 Large Egg, lightly beaten

1/2 (8 oz) container of Cool Whip, Thawed

1 Cup Chopped Pecans

1/2 Cup Powdered Sugar

Directions:

Combine 1st three ingredients, stir well (dough will be sticky). Stir in pecans. Dust hands with powdered sugar and shape dough into 3/4 inch balls. Coat Balls with powdered sugar and place 2 inches apart on un-greased baking sheet. Bake at 350 for 10-12 minutes or until done. Remove to wire racks to cool. 

 

New Orleans Style Salad

This is a recipe that is listed in my Vol I Cookbook - New Orleans Style Salad:

Ingredients:

 

1/2 Cup Olive Oil
3 Tbsp Red Wine Vinegar
1 Clove Garlic, Minced
2 Tsp Creole Mustard
1 Tsp Italian Seasoning
1/4 Tsp Tabasco
1/2 Tsp Salt
1/2 Tsp Pepper
6 Cups Chopped Romaine Lettuce
1 Large Tomato, cut in wedges
1/2 Cup Black Olives, Halved
1/2 Cup Marinated Artichokes, drained
1/2 Cup Roasted Red Peppers, Sliced
4-6 Pepperoncini, diced
1/2 Cup Grated Parmigiano-Reggiano

 

Directions:

 

In bowl, which olive oil, vinegar, garlic, mustard, herbs and hot sauce.  Place in refrigerator a few hours to marinate. Whisk to mix when ready to use. Add remaining ingredients to each salad place and add a few spoons of dressing over salad. Sprinkle a little parmigiano-reggiano over top before serving. 

 

Welcome!

Welcome to my Blog! I hope to share this page with Family and Friends to post Recipes from our Sunday Family Traditions and more! Please feel free to share. Thanks, Dawn.