mmm appetizer, dinner and desert from home and family show

Fun recipes to have when guests arrive..appetizer, dinner and desert

Cristina's Spinach and Garlic Dip Recipe copyright © 2012 Crown Media, all rights reserved.   Ingredients: 4 green onions, cut into 1-inch pieces 1/4-cup fresh parsley leaves 1 small clove of garlic 1 package (10 oz.) frozen chopped spinach, thawed and squeezed to drain 1 slice Italian or French bread 1/2 cup grated Parmesan cheese 1 package (3 oz.) cream cheese, softened 1/3-cup mayonnaise 1/8-teaspoon nutmeg 4 ounces crumbled feta cheese Toasted pita chips Directions: 1. Assemble and attach food grinder attachment to mixer. 2. Turn to Speed 4 and grind green onions, parsley, garlic, spinach and bread into mixer bowl. 3. Grind bread last to clean out grinder body. 4. Add Parmesan cheese, cream cheese, mayonnaise and nutmeg. 5. Turn to Speed 2 and mix until combined, about 1 minute. 6. Stop and scrape bowl. 7. Turn to STIR Speed and add feta cheese, mixing just until blended, about 30 seconds. 8. Spoon mixture into baking dish. 9. Bake on lower oven rack at 350F for 20-25 minutes until hot and cheese is melted. 10. Serve with pita chips. Tess Rafferty’s Holiday Sugar Cookies Ingredients: 3 sticks of butter 1/4 cup of sugar 1 cup of confectioner sugar 3 cups of flour 1/2 tsp vanilla 1/2 tsp salt Directions: 1. Cream together 3 sticks of butter, 1/4 cup of sugar, 1 cup of confectioner sugar, 3 cups of flour, 1/2 tsp vanilla and 1/2 tsp salt 2. Roll the dough into ball or log, wrap well in plastic wrap, refrigerate for 4-6 hours 3. Break off a ball of dough, roll dough out to about 1/2", cut into shapes 4. Bake at 325 degrees for 20 minutes 5. Cool before icing Icing:  1. In big bowl, mix together 1 box of confectioner sugar and milk 2. Add food coloring of your choice! Cristina Ferrare's Silky Marinara Sauce Serves 6-8 or makes 1 pound of pasta Ingredients:  1/3-cup olive oil 4 cloves garlic, peeled and smashed 2 cans (28 ounces each) chopped tomatoes 1 Tbsp. sugar 1/2 tsp. table salt 1/4 tsp. red pepper flakes 2 cups freshly grated Parmesan cheese 8 to 10 fresh basil leaves , rolled like a cigarette, then sliced thin (chiffonade) Directions: 1. Heat a saucepan on medium heat. Add olive oil and garlic. 2.Saute garlic until it starts to turn a golden color. Be careful not to burn the garlic, or your sauce will taste bitter. If this happens, discard and start again. 3. Add the tomatoes, salt, sugar, red pepper flakes. 4. Turn the heat down and simmer for 25 to 30 minutes (For optional extra creaminess, stir 1 Tbsp. of unsalted butter into the sauce just before serving). 5. While the sauce is cooking, prepare water for the pasta. 6. Cook your pasta according to the directions on the package (this recipe will accommodate 1 pound of pasta). Three important notes when cooking pasta: I. Use pasta that is made with semolina flour for best results. II. Make sure you salt the water (1 Tbsp. per 4 quarts of water). III. Make sure the water is at a boil. 7. Cover to keep warm and set aside. 8. Drain the pasta. Do not rinse. Put the pasta back into the pot you boiled it in. 9. Remove the garlic from the sauce and discard (or you can spread it on some bread!) 10. Add 2 ladles of the sauce to the pasta and mix. 11. Pour the pasta into a pasta bowl. 12. Garnish with the Parmesan cheese and fresh basil.