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And because there was no menorah for the Out Spotlight, a double menorah for tonight.
Happy Hanukkah!
Cooking Klatch Recipe Update:
Since I have completely messed up all the dates for the recipes and ROMA was on the ball, we will open up the rest of the week for appetizer recipes. Then on Friday it will switch to Main and Sides. Come share.
Austun is so the type of guy that my eyes would be drawn to if I saw him anywhere. Tall, lean and good looking :-)
ReplyDeleteA couple dips to add to mix.
ReplyDeleteThe first one is Jalapeno Popper Dip. The taste of Jalapeno Poppers without the deep fry.
Jalapeno Popper Dip
(makes 4 snacks sized servings)
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes
Next up
ReplyDeleteBuffalo Chicken Dip
3-4 cooked chicken breasts, shredded
8oz. Ranch dressing (I like Blue Cheese Dressing)
2 -8 oz Cream Cheese, Softened
8 oz. Hot Sauce, or Wing Sauce
2 Cups Shredded Cheddar Cheese (save some to sprinkle on top)
1.Cook and shred chicken (I throw my chicken breast on a pan and bake in the oven for about 30-40 mins on 350)
2. Mix ranch/blue cheese dressing, cream cheese ,sauce and 1 cup of cheddar cheese until well blended.
3. Add chicken and mix by hand.
4. Place in 8×8 square pan.
5. Sprinkle remaining cup of cheddar cheese on top.
6. Bake at 350 for 30 mins.
My little buddy would probably love that buffalo chicken dip, Special. She's all about the buffalo wings.
ReplyDeleteBoy, you went with the hot! hot! hot!, Special. LOL!
I have 3 to contribute and all three involve some sort of cheese, of course.
And how appropriate is it that I am presently using my "Jake eating in NYC" avatar.
Just another brick in the wall, BWAH!! **wink**
This first one I had at a Pampered Chef party years ago and it is really good.
ReplyDeleteHot Artichoke Dip
1 can artichoke hearts, drained & chopped
2 - 8 oz pkg cream cheese
1 c. mayo
1 c. sour cream
1 c. Parmesan cheese
3 tsp. dill
1 tsp. garlic powder
Mix all ingredients & put in a 2-qt casserole dish. Top w/extra dill & Parmesan if desired. Bake at 350 degrees for 20 min. or until lightly brown on top. Serve hot with garlic chips, crackers, tortilla chips, bread, etc.
These are excellent!
ReplyDeletePepper Jelly Tarts
2 c. shredded cheddar cheese
1/2 c. room temperature butter
1 tsp. paprika
1/8 tsp. cayenne pepper
1 c. all-purpose flour
2/3 c. red hot pepper jelly
1. Combine cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
2. Add the flour, combining with a fork until it forms a nice ball of dough.
3. Roll into small balls and place each into tart tin (I used a mini muffin pan)
4. Press each ball with fingers to shape tart shell bottom & sides
5. Spoon 1 tsp. jelly into each mini tart.
6. Bake at 400 degrees for 10 minutes OR until golden.
7. Cool in pans five minutes, then remove from pans to a wire cooling rack.
8. Serve warm or at room temp.
Should make about 30 tarts.
This is fast and it's easy. If you need to make something for work or you're going to a party but you don't have a lot of time, this dip works great. It's very good. It's also nameless. LOLLLL!!! I have it on a little strip of paper that's about 2 in. wide and it's all stained and the creases are getting worn. It's a very limp strip of paper.
ReplyDeleteThe nameless dip
Mix together two (2) room temperature 8 oz bars of Cream Cheese, 2 cans of Chicken (or however you want to put in pieces of chicken), and some garlic powder. Top with sliced almonds and bake for 30 minutes at 350 degrees.
That's it! lol. It's awesome.
I also have a recipe for Texas Caviar that one of our warehouse supers has made and brought a couple of times. It's very good as well but I'm looking at my Post-It with the recipe and I see "2 cans black eye beans w/jalapenos". What in the heck are black eye beans? I don't know about that. I'm going to have to ask him if I wrote that right.
ReplyDeleteHeard of black eyed peas, but not black eye beans. lol.
Okay, that's it from me. Sorry I haven't been around as much. Work is just sucking the life out of me. This has been the roughest 4th quarter ever in all my years.
These are easy and usually a hit. And no spice Mary!
ReplyDeleteSPINACH CHEESE SQUARES
2 pkgs. frozen, chopped spinach, thawed & well drained
3 eggs, beaten
1 c. flour
1 c. milk
1 tsp. salt (optional)
1 tsp. baking powder
1 lb. grated sharp cheese
2 tbsp. butter
Melt butter in 9"x13" pan. In large bowl beat eggs. Add flour, salt and baking powder mix well. Add milk; mix well. Stir in spinach and add cheese last. Mix well. Spread into 9"x13" pan and bake at 350 degrees for 40 to 45 minutes. Some ovens take a little longer so watch at the end. It should be a little brown on top. Let cool, then cut into squares.
Ooooh, those spinach cheese squares sound really good. Yum.
ReplyDeleteYeah, I'm pretty wimpy when it comes to the hot, not true at all to my race. lol. I always tell people that T-Bell Mild is as strong as I get.
Gonna put the pressure on M&M to bring her dip to the mix. C'mon M&M, bring it to the table.
You know, I have just a bunch of cookbooks. Love to collect them but because of the space limitations of an apartment, I try to resist the temptation most of the time lately.
I'll never make most of the recipes that I buy these cookbooks for. But so many recipes just sound so good and so my dream always is to make everything that I see. lol.