Sunny Olive Surprise Recipes

SUNNY'S EASY BASIL AND GARLIC OIL

Steps:

• To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
• Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

SUNNY'S ITALIAN SAUSAGE HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F. Saute the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan. Saute the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage. Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding 1/4 cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes. Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.

SPICY BACON RANCH DIP

Steps:

• In small bowl stir together salad dressing, bacon and pepper. Serve with nuggets.

SPICY SALSA ROSA DIP

Steps:

• 1. Line baking sheet with foil. Brush bell peppers with 1 tablespoon of oil. Place on baking sheet. Bake at 450ºF for 30 minutes or until peppers are blistered, turning every 10 mintues. Transfer to bowl. Tightly cover with plastic wrap. Let stand for 20 minutes. When peppers are cool enough to handle, peel. Halve peppers. Discard seeds, membranes and stems.2. In small skillet cook serrano chile pepper in remaining 1 tablespoon oil over high-heat about 7 minutes or until pepper is blistered, turning frequently. Remove from heat. Let stand for 5 minutes or until pepper is cool enough to handle. Remove pepper from oil, reserving oil in skillet. Peel and halve pepper. Discard seeds, membranes and stem. Finely chop pepper. Mash pepper.3. In reserved oil in skillet cook garlic over medium-heat until light brown. Stir in oregano. Cook and stir for 30 seconds or until fragrant. Stir in tomato purée and salt. Bring to boiling. Reduce heat. Simmer, uncovered, about 5 mintues or until thickened. 4. In blender container combine bell peppers, serrano chile paste, tomato mixture and mascarpone cheese. Cover and blend until smooth. Stir in vinegar. Season to taste with pepper. Cover and refrigerate for 2 hours to 5 days. Serve dip with crackers.

SNAPPY SALMON SPREAD

Steps:

• In small mixing bowl beat cream cheese, lemon juice, lemon peel, Worcestershire sauce and celery salt on medium speed of an electric mixer until fluffy. Gently stir in salmon, celery and onions. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

SUNNY OLIVE SURPRISE

Steps:

• In small bowl stir together sour cream, onions, chili powder, Worcestershire sauce and soy sauce. Stir in olives. Serve with crackers.