Page 30 - March 2024 News On 7

TICKLING YOUR TASTE BUDS

BLUEBERRY CORNBREAD

Submitted by: Ronnie Probert
Woodworking Designs

Ron has been making cutting boards for many
years. These boards are food safe, if you are
interested please connect with him on
facebook@ronnieprobertwoodworkingdesigns

HASSELBACK TOMATO CLUBS

Ingredients Directions
4 plum tomatoes Cut 4 or 5 crosswise slices in each tomato,
2 slices Swiss cheese, quartered leaving the tomatoes intact at the bottom. Fill
4 cooked bacon strips, halved each slice with cheese, bacon, turkey, lettuce
4 slices deli turkey and avocado in any order. Sprinkle with pepper.
4 Bibb lettuce leaves
1/2 medium ripe avocado, peeled and cut into 8 slices
Cracked pepper
Directions
TACO SKILLET DIP Preheat the oven to 375 degrees F (190 degrees C).
Ingredients
1 pound ground beef Heat butter in a large skillet over medium-high heat. Cook
1 tablespoon butter and stir ground beef in the hot skillet until browned and
1 small onion crumbly, 5 to 7 minutes. Add onion and garlic; cook and stir
2 cloves garlic, minced until softened, about 10 minutes. Drain excess grease.
1 1/2 tablespoons taco seasoning Stir in taco seasoning, cumin, cayenne, and diced tomatoes
1 1/2 teaspoons cumin and green chiles (undrained). Reserve 1/4 cup each of
1/2 teaspoon cayenne pepper (optional) sharp Cheddar, Monterey Jack, and white Cheddar; set
1 (10 ounce) can diced tomatoes and aside. Stir remaining sharp Cheddar, Monterey Jack, and
green chiles (such as RoTel®) white Cheddar cheese into beef mixture.
1 cup grated sharp Cheddar cheese, divided Nestle the brick of cream cheese into the center of the
1 cup grated Monterey Jack cheese, divided skillet. Place dollops of sour cream in the skillet.
1/2 cup grated white Cheddar cheese, divided Bake in the preheated oven for 15 to 20 minutes. Remove
1 (8 ounce) package cream cheese from the oven, and stir to incorporate cream cheese and
1/2 cup sour cream sour cream into the beef mixture. Top with remaining 3/4
cup cheese.
Return skillet to the oven; bake until cheese browns and
edges are bubbling, about 10 minutes more. Rest for about
5 minutes before serving with chips or dippers.