Cucumber cream cheese dip
1 cup cucumber, diced
1/2 cup red onion, diced
1 teaspoon chives, diced
8 ounces package cream cheese, softened
1 teaspoon ground black pepper
1 tablespoon roasted, salted sunflower seeds
Procedure
1. Combine cream cheese, cucumbers, red onion and black pepper using a stand mixer, or fold ingredients in by hand until well-incorporated.
2. Transfer to serving ramekin or small bowl. Top with sunflower seeds and garnish with chives.
3. Keep refrigerated until serving time. Serve with pita chips, crackers or a veggie platter.
Chocolate pudding shots
6 dessert cups, 4 ounces each
1/2 cup pecans, chopped
3.9-ounce box instant chocolate pudding
2 cups of cold milk
10 chocolate sandwich cookies, Oreos preferred
8-ounce package cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon mandarin orange zest, plus a pinch for garnish.
1/2 cup white chocolate melts
Procedure
1. Heat oven to 350 degrees. Spread pecans on a foil-lined baking tray and lightly toast, 5-8 minutes. Set aside.
2. Make chocolate pudding by adding 2 cups of milk. Set aside.
3. Take cookies apart and, using a butter knife, scrape out the cream and discard. Place the Oreos in a sealable bag and crush using the bottom of a cup or bowl until you get fine crumbs. Scoop about 1 tablespoon of crumbs and pack into each dessert cup.
4. Using a balloon whisk attachment on a stand mixer, whisk heavy whipping cream and vanilla until you achieve a fluffy, whipped cream texture.
5. In a separate bowl, mix together cream cheese, powdered sugar and orange zest until well-combined. Gently fold in 1 1/2 cups of whipped cream. Scoop about 1 1/2 tablespoons of this mixture into the dessert cups to create the first layer above the Oreo crust.
6. Sprinkle in one layer of toasted pecans, then add 3 tablespoons of chocolate pudding. Finish with the last layer of the cream cheese mixture.
7. Melt chocolate melts and pour onto a silicone mat or wax paper. Spread to about 1/8-inch thick. Sprinkle with a pinch of orange zest and cookie crumbs. Let the chocolate harden in the fridge for 5 minutes, then break into shards and use as a garnish for the dessert. Serve cold.
Goat cheese and asparagus quiche
1 premade piecrust
1 cup asparagus
1/2 cup grape tomatoes
1 tablespoon butter
1 cup spinach, washed, dried and de-stemmed
Italian seasoning
3 eggs
1 cup whipping cream
1/2 teaspoon ground black pepper
4 ounces (1 small log) plain goat cheese
Procedure
1. Preheat oven to 350 degrees. Place premade piecrust into a 9-inch pie dish and set aside.
2. Dice asparagus into 1-inch pieces and halve the grape tomatoes.
3. On medium heat in a large skillet, melt butter. Add asparagus, tomatoes and spinach; lightly sprinkle with Italian seasoning and stir occasionally. Cook until asparagus is tender and tomatoes are soft. Pour mixture directly into pie dish.
4. Whisk together eggs, whipping cream and black pepper. Pour egg mixture into pie dish on top of vegetables.
5. Using a fork, crumble goat cheese on top. Bake quiche for 35-45 minutes or until set. Serve hot.
Source: Based on a Martha Stewart recipe
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