“Kick Off “ Corn Dip:1 C (8oz) Sour Cream, 1 C (8oz) Mayo, 1 C (8oz) Cheese (Cheddar or Mexican blend), 1 Bunch scallions chopped, 1 Can of Fiesta or Mexicorn (large), 1 – 2 tsp (to taste) Adobo All purpose Seasoning (ethnic isle)
Mix together. Serve or Chill and serve w/ Frito Corn Chip Scoops
Beer Dip: (don't let the name scare you off): 2 pkgs Cream Cheese, 3/4 packet hidden valley ranch dip, 3 or 4 Scallions chopped, 2 or 3 cloves of garlic minced, 1 C. Shredded cheddar cheese, and 3/4 C Beer (Nicole recommends Hoegarden or Heinekin - but you can put in what you like). Mix all together with electric mixer and chill for an hour or so. Serve with pretzels (Butter snaps or dipping rods are nice). - Ivelisse made this for TJs Graduation and Nicole made it for the girls trip. It's so good that I've made it and passed it on to my mom, who made it for my sister and Tom's summer party. Yum Yum.
Buffalo
Chicken Dip: 4 Chicken breasts cooked and diced,
12 Oz Cream Cheese, 3/4 C Ranch or Blue Cheese Dressing, 3/4 C Hot
Sauce, 1 & 1⁄4 C Shredded Cheddar
Combine diced chicken & hot sauce in a skillet over med heat until
heated all the way through. Stir in Cream cheese and dressing. Cook
until well blended. Mix in cheddar. Cook in crock pot or Bake in oven
30min on 325 degrees. I do hate wings but this recipe takes the gross
greasy part out of it. A definite must for your next superbowl party.
Hot
Onion Dip: 2 C thinly sliced onion (Vidalia)
– sauté in 2 tsp butter until translucent, 2 C firmly
packed Jarlsberg cheese, 1 & 1⁄2 C Mayo
Combine all of the above in small casserole
dish. Sprinkle w/ Paprika
Bake 325 degrees for 30min. Serve w/ crackers. I've never made this
- but I did have it in my mouth before I knew it had Mayo in it. It's
good - but pretty rich.
Caramel
Corn Snack Mix: 8 c. popped popcorn, 4 c. oven-toasted
rice cereal squares, 2 c. miniature pretzel twists, 1 c. pecan halves
(can substitute favorite nut) ,1 c. packed brown sugar ,1/2 c. butter
or margarine, 1/4 c. light corn syrup, 1 t. vanilla , 1/2 t. baking
soda
Preheat oven to 300 degrees. Combine
popcorn, cereal, pretzels and pecans in Rectangular Lid/Bowl (or Roasting
Pan). Combine brown sugar, butter and corn syrup in 2-quart saucepan.
Cook and stir with Bamboo Spoon over medium heat until mixture comes
to a boil over entire surface. Reduce heat to medium-low. Cook without
stirring 5 minutes. Mixture should continue to bubble over surface.
Remove saucepan from heat. Quickly stir in vanilla and baking soda,
stirring carefully. Pour over popcorn mixture, stirring until well
coated. Bake 30 minutes, stirring after 15 minutes. Transfer popcorn
to large piece of Parchment Paper. Cool completely, breaking mixture
into clusters as it cools. (If using Roasting Pan, I find it large
enough to leave mixture in the pan to cool.)
Baked Brie
w/ Blueberrry-Ginger Topping: 1 C fresh blueberries, 1/4 C firmly
packed brown sugar, 1&1/2 Tbsp Cornstarch, 2 Tbsp Cider Vinegar,
2 Tbsp diced onion, 1 Tbsp fresh ginger, 1 (3 inch) cinnamon stick,1/8
tsp salt, 1 (8 OZ) Brie round, assorted crackers
Preheat oven to 350 degrees. Combine
first 8 ingredients in a large saucepan. Bring to a boil over medium
heat and cook for 1 minute. Remove and discard cinnamon stick. Cover
and chill blueberry mixture at least 1 hr.
Place Brie round on an ungreased baking sheet and bake for 8 to 10minutes
or until cheese is soft. Transfer to a serving plate and top evenly
with chilled blueberry topping. Serve with crackers
Roasted Pumpkin Seeds (William Sonoma-kitchen companion): Wipe or pick off any pumpkin flesh or strands. Sauté pumpkin seeds in a little canola oil until lightly browned. Transfer them to a baking sheet and sprinkle with salt. Bake in a preheated 350degree oven until crisp, about 10 minutes. Drain on paper towels, cool, and store in a covered container in the refrigerator for up to 1 month.
Pico
de Gallo (from Ruth Allis):
2 tomatoes, 1 onion, 2 T.
cilantro, 3 or 4 serrano or jalapeño peppers, 3 cloves of garlic,
1 T. salt, 1 T. lime juice
Chop ingredients and mix together.
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