Dairy Goodness - Nourish your Day

---

Graveyard Goop Posted: 07 Oct 2011 01:53 PM PDT Have fun this Halloween and create a dip that is ghoulishly delicious. Black beans are made into a creamy dip with a hint of cumin and garlic to keep away any scary monsters. Buttering the flour tortillas will make your tortilla dipping tombstones extra special tasty! What You Need 1 can (19 oz/540 mL) black beans, drained and rinsed ½ cup (125 mL) Canadian cream cheese, softened ¼ cup (50 mL) finely diced onion ¼ cup (50 mL) 5% light, 10% half-and- half or 18% table cream ¾ cup (175 mL) shredded Canadian Cheddar cheese 1 large clove garlic, minced ½ tsp (2 mL) ground cumin 1 can (200 mL) ripe sliced olives, drained and rinsed ½ cup (125 mL) shredded romaine lettuce or baby spinach 4 small whole grain flour tortillas 1 tbsp (15 mL) butter, melted Instructions In food processor, puree beans until fairly smooth. Add cream cheese, onions and cream and puree until smooth. Pulse in Cheddar cheese, garlic and cumin until combined. Spread into 9 or 10- inch (23 or 25 cm) pie plate and sprinkle olives in centre. Sprinkle lettuce around edges. Cover and refrigerate for at least 30 minutes. Preheat oven to 400˚F (200˚C).Meanwhile, cut out ghostly shapes like tombstones, cats and pumpkins out of flour tortillas. Brush with butter and place on large baking sheet. Bake for about 8 minutes or until just golden. Let cool completely. Place some of the toasted tortillas into the dip to create a graveyard scene and serve remaining alongside. View all recipe details

Bloody Witches Fingers Posted: 07 Oct 2011 01:31 PM PDT Spooky fingers of bread are an easy way to enjoy the fresh herb and garlic flavours alongside a hearty stew or soup. But they are equally delicious served up with some of your favourite pasta sauce to dip into for a bloody start to your Halloween bash. What You Need Pinch granulated sugar ¾ cup (175 mL) hot water 1 tbsp (15 mL) traditional active dry yeast 3 tbsp (45 mL) butter, melted ¼ cup (50 mL) freshly grated Canadian Parmesan cheese 2 tbsp (30 mL) chopped fresh parsley 1 tbsp (15 mL) chopped fresh basil or 1 tsp (5 mL) dried basil 2 cloves garlic, minced 2 cups (500 mL) all- purpose flour ¼ tsp (1 mL) salt Topping: 1 tbsp (15 mL) butter, melted 4 tsp (20 mL) toasted or black sesame seeds 12 sliced natural almonds 1- ½ cups (325 mL) pasta or marinara sauce Instructions In large bowl, stir together sugar and water; sprinkle yeast over top and let stand for 10 minutes or until frothy. Stir in butter, cheese, parsley, basil and garlic. Stir in flour and salt until ragged dough forms. Using hands start to knead the dough in the bowl to bring it together. Scrape dough out onto floured work surface and knead for about 3 minutes or until soft dough forms. (Dough should not be sticky.) Place in buttered bowl and cover with clean tea towel and let rise for about 1 hour or until doubled in size. Punch down dough and divide the dough into 12 pieces and roll into about 4- inch (10 cm) fingers. Place on parchment paper lined baking sheet. Cover with clean tea towel and let rise for about 40 minutes or until doubled. Preheat oven to 400˚F (200˚C). Topping: Brush each finger with butter and sprinkle with sesame seeds. Press an almond slice at end of each finger for the nails. Bake for about 20 minutes or until golden brown. Serve with pasta sauce. View all recipe details

You are subscribed to email updates from Dairy Goodness - Nourish your Day To stop receiving these emails, you may unsubscribe now.	Email delivery powered by Google
Google Inc., 20 West Kinzie, Chicago IL USA 60610