Rhubarb Chutney Bruschetta

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp finely grated peeled fresh ginger
1/2 tsp coarse salt
1/3 c dry white wine, such as Sauvignon Blanc
1/4 c sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Sliced sharp white cheddar cheese (I used Dubliner)
Sliced rustic baguette, toasted

Heat oil in medium saucepan over medium heat. Cook onion, garlic, ginger and 1/2 tsp salt til onion is translucent, about 5 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and stir til it dissolves. Stir in half the rhubarb. Bring to a boil. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer til second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Sample finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Layer toasted baguette with cheese, then spoon on some chutney.

Marinated Cheese and Roasted Pepper Baguette

1/4 c olive oil

1-2 Tbsp lemon juice

3 scallions, sliced
1 shallot, minced
1 tsp cumin seeds
12 slices Manchego cheese or sharp white cheddar (I used cheddar)
12 strips drained roasted red peppers
12 baguette slices

Whisk oil, lemon juice, scallions, shallot and cumin seeds in small bowl to blend. Season dressing to taste with salt land pepper. Arrange cheese slices in baking dish. Place 1 roasted pepper strip on top of each cheese slice. Pour dressing over, cover and refrigerate overnight. Let stand at room temp 1 hour before serving. Top each baguette slice with one cheese/pepper stack. Drizzle with dressing from baking dish and serve.

Fake Feta

1/4 c olive oil
1/4 c water
3/4 c red wine vinegar
2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 lb firm tofu

Mix first six ingredients together. Dice the tofu and add to the mixture; mix well. Let marinate over night.

Tofu scare you? Just give this a try! Tofu takes on any flavor it is combined with. I am a huge feta fan, and I think this is a great substitute! Let me know what you think...

Stuffed Mushrooms (2 fillings)

Mushrooms

Sausage, cooked and crumbled

Green onions, chopped

Cheddar cheese, grated

Parmesan cheese, grated

Mayo

Few drops hot sauce

Frozen chopped spinach, thawed and squeezed dry

Cream cheese

Parmesan cheese, grated

Nutmeg (pinch)

FILLING #1: Combine sausage, green onions, cheddar cheese, mayo and hot sauce (all to taste). Fill half of mushrooms with mixture and top with parmesan cheese. Bake 350 degrees for about 20 minutes.

FILLING #2: Combine spinach, cream cheese, parmesan cheese and nutmeg (all to taste). Fill half of mushrooms with this mixture and top with parmesan cheese. Bake 350 degrees for about 20 minutes.

Kansas Corn Casserole

2 beaten eggs
1 can whole kernel corn and its juice
1 can creamed corn
2/3 c evaporated milk
2 Tbsp instant onion
1/2 tsp salt
1/4 tsp pepper
12 oz pepper jack cheese, cubed (or can use swiss cheese)
2 c coarsely crushed crackers (saltines or ritz)

Mix all ingredients together in greased dish and bake 1 hour at 350 degrees. This is killer good! We make it for all family holiday meals...so thankful Thanksgiving is next week! Enjoy!

Killer Cornbread (aka Carol's Cornbread!)

1 c butter, room temperature, plus butter for greasing pan
1 c sugar
4 eggs
1 15-ounce can cream-style corn
1 or 2 4-ounce cans diced mild green chilies, drained
1/2 c Monterey Jack cheese, shredded
1/2 c shredded Cheddar cheese
1 c flour
1 c yellow cornmeal
4 tsp baking powder
1/4 tsp salt

Preheat oven to 300 degrees. Lightly grease a 9x13 dish with butter. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in creamed corn, chilies and cheeses. In a seperate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in middle of oven for 1 hour or until toothpick inserted in center comes out clean.

Update: (8/22/09) I made these in mini-muffin tins for a dinner party...400 degrees for about 13 minutes...turned out great!
Update: (6/13/10) Just made these again and cut the sugar by 1/4 cup...also, used all pepper jack cheese along with 2 cans green chilies...YUM!

Yields: approximately 24 squares