Cooking with author, Nicki Corinne White
Artichoke Dip
“It’s Not About the Pie”
A Fresh look at Hospitality/ Recipes
With Permission from Author Nicki Corinne White
Ingredients
- 8 oz. cream cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ¼ cup fresh Parmesan cheese grated
- 1- 8 oz. jar non-marinated artichoke hearts drained
- 1 dill weed fresh or dried
- 1 clove garlic crushed –optional
Instructions
- Combine cream cheese, sour cream, mayo, and Parmesan cheese in a mixing bowl. Then stir in your artichoke hearts, garlic (we did not use garliand dill weed. Place the mixture in a baking dish, sprinkle with Parmesan cheese and bake at 350 degrees Fahrenheit for about an hour. Serve with crackers or vegetables.
Grape Jelly Meatballs and Sauce
“It’s Not About the Pie”
A Fresh look at Hospitality/ Recipes
With Permission from Author Nicki Corinne White
Ingredients
- 1 egg
- ½ cup cracker crumbs
- 1 lb Lean Ground Beef/ or Turkey
- ½ lb. Italian Sausage this is optional
- 12 oz. Chili Sauce
- 3/4 c grape jelly (6 oz)
- 1 tsp salt
- 2 tsp lemon juice
Instructions
Meatballs
- Combine meat, egg and cracker crumbs and either brown them in a skillet or bake them in the oven at 350 degrees Fahrenheit for 30 minutes.*
Sauce
- Combine: Chili sauce, grape jelly, salt and lemon juice in sauce pan heat when mixture is well blended and hot, add cooked meatballs Remove from pan into warmer or crock pot. Delicious!!!!
Notes
*In this recipe I used Amour Original Meatballs they were 1” and fully cooked. They are in frozen food section of your store. If using these pre-made heat them up and then add to the sauce.
Quesadilla Casserole
“It’s Not About the Pie”
A Fresh look at Hospitality/ Recipes
With Permission from Author Nicki Corinne White
Ingredients
- 6-8 flour tortillas medium size
- 15 oz. diced tomatoes I like tomatoes so I used the 28 oz.
- 2 Bags 12 oz. Cheddar jack cheese mix
- 1 can diced green chilies
- ½ to -3/4 cup sliced black olives
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease baking dish lightly. Put about ¼ cup of cheese in each tortilla and sprinkle with green chilies. Rollup and repeat until pan is almost full to the brim (I used a 9x14 glass disPour tomatoes on top, making sure everything is covered. Sprinkle on about 1 cup of cheese and add olives. Bake for 20-25 minutes. Serve with sour cream and salsa if desired.
Sue’s Blackberry Cobbler
“It’s Not About the Pie”
A Fresh look at Hospitality/ Recipes
With Permission from Author Nicki Corinne White
Ingredients
- 1 cup flour
- ¾ cup sugar
- ¼ tsp salt
- 1 ½ tsp baking powder
- ¾ cup milk use lactose free or almond milk if you are allergic
- 4 to 6 cups berries washed and drained (I used 4 cups of Blackberries and 2 cups of Blueberries)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Put a 2 tsp of flour and sugar into Berries an turn into pan. Mix other ingredients together until smooth. Spoon or pour batter over berries. Bake for 45 minutes or until top is light brown. Serve
Lisa’s Egg Strata
“It’s Not About the Pie”
A Fresh look at Hospitality/ Recipes
With Permission from Author Nicki Corinne White
Ingredients
- 8 slices Bread with crusts I used Sourdough Bread
- 1-2 two cups shredded cheddar cheese
- 9 eggs beaten
- 3 cups Milk – I used 1% Milk
- ½ tsp dry mustard
- 12 pork link sausages –Browned or 1 sausage Roll Cooked and drained
- Salt & Pepper to taste
Instructions
- Directions Put bread cubes, sausage or chopped up cooked pork links and cheese into a 9x 11 pan I used a 9 x 13" glass dish .
- Mix eggs, milk, salt and pepper and dry mustard together. Pour over bread, sausage and cheese. Cover and refrigerate overnight. The bread absorbs the fluid and looks like a soufflé. The next day pre heat the oven 350 degrees Fahrenheit. Bake Uncovered for 40 minutes at 350 degrees Fahrenheit.
