Recipes for Feb. 5

Bruschetta Appetizers

1 French baguette

3 to 4 Roma tomatoes, chopped

prepared pesto sauce

1 can sliced black olives

freshly grated Parmesan cheese

Slice the bread into ¼-inch slices and place on a cookie sheet. Spread each piece with about 1 teaspoon of pesto to cover. Top with 1 teaspoon of tomato pieces and 1 teaspoon of olives. Sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes or until the cheese is melted and the bread is lightly toasted.

Rachel Moseley of Duluth

Ice Cream Cake

1 - 16 oz. pkg. Oreos

1 carton of French or New York vanilla ice cream (1.75 quart)

1 - 17 oz. jar Mrs. Richardson’s hot fudge

1 tub Cool Whip (8-12 oz.)

Let ice cream soften for a while. Crush Oreos and press into a 9x13-inch pan. (I reserve about 1/2 cup to sprinkle on top when serving.) Top with softened ice cream, about halfway up the side of the pan. Spread on the jar of hot fudge. Note: if you warm the fudge for a bit in the microwave, it will spread easier. Add entire tub of Cool Whip on the top and smooth out. Cover and freeze for at least a day. If you want, top with remaining crumbled Oreos before serving.

Karin Haidos of Duluth

I got this recipe from a favorite grade-school teacher of my children and it’s been an ongoing request at nearly every family event, thanks

to Mrs. P! The kids even think it tastes better than the famous chain restaurant ice cream cake!

Blue Cheese Olive Poppers

1 c. tempura batter

¾ c. ice water

¼ tsp. cayenne powder

3 T. sour cream

2 T. ranch salad dressing

½ tsp. buffalo sauce

vegetable oil

16 large blue cheese stuffed olives

Whisk together batter mix, water and cayenne pepper. Batter will be lumpy. For dipping sauce: Combine buffalo sauce, sour cream and ranch dressing. Heat vegetable oil in medium saucepan to 375 degrees. Pat olive dry and dip in batter, shaking off the excess. In batches, place olives in pan and fry for 3-5 minutes or until golden brown. Drain on paper towels and serve with dipping sauce.

Allison Olson of Two Harbors

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