So this recipe is adapted from one I found in A Taste of Home magazine. I was somewhat disappointed with the consistency and spice so I modified to my tastes. What's below is the recipe with my modifications.
1 medium pie pumpkin (about 5 pounds)
3 tbsp brown sugar
ground cinnamon
allspice
pumpkin pie spice
1 c white chocolate chips, melted to smooth and creamy
2 tbsp milk
1 package plus 3 ounces cream cheese, softened
2/3 c confectioners sugar
1 small can Libby's solid pack pumpkin
1/2 tsp gratedorange peel
1 cup heavy whipping cream, whipped to thick whipped cream consistency
Preheat oven to 400. Scoop out pumpkin and seeds. Combine brown sugar and cinnamon, allspice and pumpkin pie spice (to taste). Sprinkle inside the pumpkin and bake 25-30 minutes. Remove to a rack and let cool.
Melt white chocolate chips. Stir until smooth. Blend cream cheese, sugar, and orange peel. Add in melted white chocolate. Blend in pumpkin. Add cinnamon, allspice and pumpkin pie spice to taste. Fold in whipping cream. Refrigerate both pumpkin and mousse (separately) overnight. Once mousse is set and pumpkin is thoroughly cooled, spoon mousse into pumpkin.
Serve with ginger snaps and ENJOY!
Sunday, October 11, 2009
Tuesday, September 15, 2009
Goat Cheese Stuffed Dill Chicken
2 tbsp butter
4 cloves garlic
2 bell peppers (sliced, reserve the top and bottom chunks to dice up)
8 oz goat cheese
2 tbsp fresh dill
4 chicken breasts, split
Salt & pepper
Preheat oven to 375.
Melt the butter, sautee garlic, add in diced peppers. Reserve butter and transfer garlic and peppers to a bowl. Let cool for about 5 minutes. Add dill and mash together with goat cheese.
Open chicken breasts and stuff with goat cheese mixture. Place in baking dish and bake for about 35 minutes.
Sautee the pepper slices in remaining butter. Set aside for garnish.
If you’re feeling saucy you can make a “gravy” to drizzle over top… use the leftover butter (add more if it looks like there’s next to none left in the pan. 1-2tbsp should do it). Once butter is melted, sprinkle 4 tbsp into the butter (over low heat) gradually mixing flour and butter until the moisture is soaked up. Add ¼ cup milk, stirring to blend thoroughly. Add fresh dill if you wish!
Then I throw the pepper slices on a plate, bed the chicken breast on it, and scoop a spoonful or two of the sauce over top. YUM!
4 cloves garlic
2 bell peppers (sliced, reserve the top and bottom chunks to dice up)
8 oz goat cheese
2 tbsp fresh dill
4 chicken breasts, split
Salt & pepper
Preheat oven to 375.
Melt the butter, sautee garlic, add in diced peppers. Reserve butter and transfer garlic and peppers to a bowl. Let cool for about 5 minutes. Add dill and mash together with goat cheese.
Open chicken breasts and stuff with goat cheese mixture. Place in baking dish and bake for about 35 minutes.
Sautee the pepper slices in remaining butter. Set aside for garnish.
If you’re feeling saucy you can make a “gravy” to drizzle over top… use the leftover butter (add more if it looks like there’s next to none left in the pan. 1-2tbsp should do it). Once butter is melted, sprinkle 4 tbsp into the butter (over low heat) gradually mixing flour and butter until the moisture is soaked up. Add ¼ cup milk, stirring to blend thoroughly. Add fresh dill if you wish!
Then I throw the pepper slices on a plate, bed the chicken breast on it, and scoop a spoonful or two of the sauce over top. YUM!
Monday, September 14, 2009
Simmered Chicken and Veggies
1 can chicken broth
1 small can tomato paste
1/2 bag spinach
4 cloves garlic, chopped
1 zuchinni, halved and sliced
1/2 red bell pepper, cut into chunks
1/2 tomato, cut into chunks
2-4 chicken breasts (depending on how many people you are feeding!), butterflied
cavender's greek seasoning
italian seasoning
2 tbsp olive oil
1/2 cup cooking sherry
1/4 c flour
Provolone cheese
Heat oil in large skillet. Add garlic. Sprinkle cavender's over chicken breasts. Once garlic is golden, add chicken to the pan. Cook chicken till outside turns white. Add italian seasoning. Add zuchini and red bell pepper. When zuchini is about half cooked, add broth and sherry. Lightly sprinkle in flour while stirring. Add tomato and spinach, cover and simmer on low to thicken the sauce. Continue cooking for about 15 minutes.
Spoon chicken and vegetables onto a plate. Put a slice of provolone on each breast, and add a spoonful of sauce over the cheese to melt. Enjoy!
1 small can tomato paste
1/2 bag spinach
4 cloves garlic, chopped
1 zuchinni, halved and sliced
1/2 red bell pepper, cut into chunks
1/2 tomato, cut into chunks
2-4 chicken breasts (depending on how many people you are feeding!), butterflied
cavender's greek seasoning
italian seasoning
2 tbsp olive oil
1/2 cup cooking sherry
1/4 c flour
Provolone cheese
Heat oil in large skillet. Add garlic. Sprinkle cavender's over chicken breasts. Once garlic is golden, add chicken to the pan. Cook chicken till outside turns white. Add italian seasoning. Add zuchini and red bell pepper. When zuchini is about half cooked, add broth and sherry. Lightly sprinkle in flour while stirring. Add tomato and spinach, cover and simmer on low to thicken the sauce. Continue cooking for about 15 minutes.
Spoon chicken and vegetables onto a plate. Put a slice of provolone on each breast, and add a spoonful of sauce over the cheese to melt. Enjoy!
Friday, May 8, 2009
Champagne Sorbet
Served for Jennifer Butsch-now-Petit's Q&D Bridal Shower, it's excellent with chocolate truffles or a yummy chocolate cake...
1 bottle of semi-good champagne (don't buy the really cheap stuff, but you don't need top of the line, either)
juice from 3 lemons
1 cup + 2 tbs sugar
ice cream maker
Combine all ingredients in the chilled bowl of the ice cream maker. Turn it on. This recipe takes about 30-40 minutes of churning, somewhat longer than most because the alcohol makes it freeze slower than is normal. As it is freezing, taste and add sugar or lemon, as your taste buds prefer. If you are having trouble getting the sorbet to freeze, put the ice cream bowl into the freezer.
This is best made about an hour in advance of when you want to serve.
Pour into bourbon glasses or small parfait glasses to serve. Garnish with a mint leaf or slice of lemon.
1 bottle of semi-good champagne (don't buy the really cheap stuff, but you don't need top of the line, either)
juice from 3 lemons
1 cup + 2 tbs sugar
ice cream maker
Combine all ingredients in the chilled bowl of the ice cream maker. Turn it on. This recipe takes about 30-40 minutes of churning, somewhat longer than most because the alcohol makes it freeze slower than is normal. As it is freezing, taste and add sugar or lemon, as your taste buds prefer. If you are having trouble getting the sorbet to freeze, put the ice cream bowl into the freezer.
This is best made about an hour in advance of when you want to serve.
Pour into bourbon glasses or small parfait glasses to serve. Garnish with a mint leaf or slice of lemon.
Red Pepper Mousse
Long-awaited, finally found, ever so yummy Red Pepper Mousse. It's great for an intimate evening at home or for a fun little dinner party!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Preheat oven to 325
jar of roasted red peppers (or you can roast your own--3 will work best)
4 oz creme fraiche or mascarpone
4 whole eggs + 1 egg yolk
3 or 4 slices smoked salmon
salt/pepper to taste
6 ramekins
parchment paper
Combine red peppers and creme fraiche in blender til smooth. Salt & pepper to taste. Add eggs. Blend until thick and smooth.
Grease one side of parchment paper. Grease ramekins (use butter/margerine/shortening) and fill 3/4 full with mixture. Fill baking dish with hot water 1 inch deep. Place filled ramekins into dish, then cover the ramekins with parchment, greased side down.
Bake 20 minutes. Let stand 5 minutes before removing parchment.
Place salmon pieces onto a plate in roughly the same size as your ramekin--I upend the ramekin over the salmon and trim to fit the size before filling the ramekins with the mixture. Upend the ramekin over the salmon and serve with a sprig of parsley for decoration. It's delicous and light, and goes really well with a salad and white wine.
Bon Appetit!
Thursday, May 7, 2009
Thai Inspired Stuffed Red Peppers
2 red bell peppers (large)
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely
Preheat oven to 350.
Remove tops from bell peppers.
Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.
Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.
Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk
Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!
Stuffed Mushrooms
2 16 oz containers mushrooms, rinsed and stemmed
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
4 oz fresh spinach, rinsed and chopped
6 bacon strips, cooked to a crisp and crumbled
1 tomato, diced finely
1 can artichoke hearts drained and chopped
4 oz goat cheese
5 oz grated parmesan
6-8 fresh basil leaves, chopped
3 cloves garlic, crushed
Preheat oven to 450.
Combine spinach, artichoke, tomato, basil and garlic. Stir in grated parmesan. Add goat cheese and bacon crumbles (I use my hands here to get it good and mixed together).
Stuff mushroom caps with the cheese and vegetable mixture. Bake for about 25 minutes, or untile your mushrooms look shrivelly. Remove and cool for about 15 minutes.
Bleu Cheese Stuffed Mushrooms
2 tbsp white whine
6 oz bleu cheese
1 clove garlic
1 large white or yellow onion
16 oz container mushrooms, rinsed and de-stemmed
olive oil
balsamic vinegar
salt
pepper
This is a fun one for the grill! And bleu cheese lovers. And in general. It's definitely a favorite of mine.
Fire up the grill.
Slice the onion to rings, removing the skin. Keep the slices together, don't break apart the layers! Salt, pepper and drizzle with olive oil and douse in balsamic vinegar.
Put the bleu cheese in a bowl, crush the garlic into it, add the 2 tbsp of white wine. Salt and pepper lightly and mash it all together.
Stuff the mushrooms with the bleu cheese mixture.
When the grill is good and hot, place the onion slices on the grill. Then put the stuffed mushrooms on the grill. This should only take about 5-6 minutes. The mushrooms will be shrivelly when done.
Place the onions on a serving platter, breaking apart the layers. Put the mushrooms on the bed of onions. Enjoy!
6 oz bleu cheese
1 clove garlic
1 large white or yellow onion
16 oz container mushrooms, rinsed and de-stemmed
olive oil
balsamic vinegar
salt
pepper
This is a fun one for the grill! And bleu cheese lovers. And in general. It's definitely a favorite of mine.
Fire up the grill.
Slice the onion to rings, removing the skin. Keep the slices together, don't break apart the layers! Salt, pepper and drizzle with olive oil and douse in balsamic vinegar.
Put the bleu cheese in a bowl, crush the garlic into it, add the 2 tbsp of white wine. Salt and pepper lightly and mash it all together.
Stuff the mushrooms with the bleu cheese mixture.
When the grill is good and hot, place the onion slices on the grill. Then put the stuffed mushrooms on the grill. This should only take about 5-6 minutes. The mushrooms will be shrivelly when done.
Place the onions on a serving platter, breaking apart the layers. Put the mushrooms on the bed of onions. Enjoy!
Pine Nut Pasta
1 Box Linguine
3 Tbsp Olive Oil
5-6 cloves garlic
1 bunch parsley, rised and chopped
Parmesan Cheese, grated
3 oz pine nuts
Salt
Pepper
Start pasta water on high. Turn oven to broil.
In a small saucepan, heat the olive oil over medium heat. Coarsely chop garlic cloves and add to olive oil. Be careful not to burn them. Add salt and pepper to olive oil mixture and turn heat to low. Stir in chopped parsley.
When pasta water is boiling, add pasta. Spread pine nuts on a cookie sheet and salt. Put on the top rack, watch carefully so they do not burn. After about 1 minute, shake cookie sheet to turn pine nuts. When pine nuts are done, remove and place in a dish to the side.
When pasta is finished, strain and return to pan. Salt and pepper the pasta generously. Stir in parsley mixture. Toss in grated parmesan and pine nuts. Serve up and enjoy!
Variations:
Sometimes I will do chopped basil and parsley, or even just plain basil. I will also add other veggies such as tomatos, artichokes, red bell peppers and even chickpeas sometimes. It's a super versatile base but SO YUMMY!
3 Tbsp Olive Oil
5-6 cloves garlic
1 bunch parsley, rised and chopped
Parmesan Cheese, grated
3 oz pine nuts
Salt
Pepper
Start pasta water on high. Turn oven to broil.
In a small saucepan, heat the olive oil over medium heat. Coarsely chop garlic cloves and add to olive oil. Be careful not to burn them. Add salt and pepper to olive oil mixture and turn heat to low. Stir in chopped parsley.
When pasta water is boiling, add pasta. Spread pine nuts on a cookie sheet and salt. Put on the top rack, watch carefully so they do not burn. After about 1 minute, shake cookie sheet to turn pine nuts. When pine nuts are done, remove and place in a dish to the side.
When pasta is finished, strain and return to pan. Salt and pepper the pasta generously. Stir in parsley mixture. Toss in grated parmesan and pine nuts. Serve up and enjoy!
Variations:
Sometimes I will do chopped basil and parsley, or even just plain basil. I will also add other veggies such as tomatos, artichokes, red bell peppers and even chickpeas sometimes. It's a super versatile base but SO YUMMY!
Chicken Feta
This is one of my most favorite recipes from a restaurant I worked in (and eat at every time I go home!) while living in Ohio. I hope you enjoy it as much as I do.
CAVEAT: This is a recipe I made from scratch (as the restaurant wouldn't give me the real recipe) and I never measure anything. So, that being said.. all of these "measurements" are approximations. Feel free to add or delete as you see/smell fit:)
Dinner for 2:
Your Preferred Pasta
2 boneless/skinless chicken breasts
1 pkg feta cheese
1 quart cherry or grape tomatoes, halved
1-1 1/2 tsp red pepper chili flakes or to taste
1/2 tsp red/black pepper combo or to taste
6 tbs olive oil (EVOO preferred)
2 tsp butter/margarine
parmesan cheese -- a couple good shakes
salt to taste
4 or 5 cloves of garlic, minced or thru garlic press
1 tsp parsley
Cube the chicken breasts. In a flat bottom sautee pan, put about 2 inches of water. Put in the chicken along with some sprinklings of Italian seasonings (your choice, I like oregano, thyme and a little sage). Place a lid over the pan and steam the chicken til it is HALFWAY cooked. Do not overcook it or it will be really tough in the finished dish. Turn off and remove from heat. Drain off the water and let the chicken sit, still covered.
Cover the bottom of a large sized sautee pan with an inch or so of olive oil. You will need enough of this to cover the pasta/chicken mixture for your finished dish. Heat it to sizzle, turn heat to low, then add in the butter, parsley, garlic, parmesan and chili flakes. You should have a nice, rich smelling "sauce" as it all blends together. Add the chicken, and stir it around so all chicken is coated with olive oil sauce. (If you need more olive oil to cover the pasta, now is the best time to add it so it soaks up the flavor of the seasonings. Feel free to add more garlic, salt, parm or chili...)
Cook your pasta. I prefer wheat rigatoni or penne, but any pasta works. Cook to Al Dente and NO FURTHER. Drain and rinse with warm water.
Add the pasta immediately to the olive oil/chicken mixture and simmer around for 3 or 4 minutes. Stir continuously so noodles don't burn to the pan, and so all the flavors blend nicely.
Add tomatoes (black olives and/or sauteed onions are also a nice addition here) and stir for another minute to take off the chill of the tomato but not so they are cooked through.
Dish and add a good sprinkling of feta cheese to each serving. Top with a sprig of fresh parsley if you want it to be really pretty and serve. ENJOY!
CAVEAT: This is a recipe I made from scratch (as the restaurant wouldn't give me the real recipe) and I never measure anything. So, that being said.. all of these "measurements" are approximations. Feel free to add or delete as you see/smell fit:)
Dinner for 2:
Your Preferred Pasta
2 boneless/skinless chicken breasts
1 pkg feta cheese
1 quart cherry or grape tomatoes, halved
1-1 1/2 tsp red pepper chili flakes or to taste
1/2 tsp red/black pepper combo or to taste
6 tbs olive oil (EVOO preferred)
2 tsp butter/margarine
parmesan cheese -- a couple good shakes
salt to taste
4 or 5 cloves of garlic, minced or thru garlic press
1 tsp parsley
Cube the chicken breasts. In a flat bottom sautee pan, put about 2 inches of water. Put in the chicken along with some sprinklings of Italian seasonings (your choice, I like oregano, thyme and a little sage). Place a lid over the pan and steam the chicken til it is HALFWAY cooked. Do not overcook it or it will be really tough in the finished dish. Turn off and remove from heat. Drain off the water and let the chicken sit, still covered.
Cover the bottom of a large sized sautee pan with an inch or so of olive oil. You will need enough of this to cover the pasta/chicken mixture for your finished dish. Heat it to sizzle, turn heat to low, then add in the butter, parsley, garlic, parmesan and chili flakes. You should have a nice, rich smelling "sauce" as it all blends together. Add the chicken, and stir it around so all chicken is coated with olive oil sauce. (If you need more olive oil to cover the pasta, now is the best time to add it so it soaks up the flavor of the seasonings. Feel free to add more garlic, salt, parm or chili...)
Cook your pasta. I prefer wheat rigatoni or penne, but any pasta works. Cook to Al Dente and NO FURTHER. Drain and rinse with warm water.
Add the pasta immediately to the olive oil/chicken mixture and simmer around for 3 or 4 minutes. Stir continuously so noodles don't burn to the pan, and so all the flavors blend nicely.
Add tomatoes (black olives and/or sauteed onions are also a nice addition here) and stir for another minute to take off the chill of the tomato but not so they are cooked through.
Dish and add a good sprinkling of feta cheese to each serving. Top with a sprig of fresh parsley if you want it to be really pretty and serve. ENJOY!
Thursday, April 30, 2009
Black Bean Salad (aka Crack Bean Salad)
This has come to be a fave staple for gatherings.... it's super easy and super yummy. Just ask Vickie.
1 block Kraft ex sharp cheddar
½ poblano pepper, roasted in olive oil
1 Lime
1 bunch cilantro
3-5 cloves garlic roasted
2-3 cans black beans, rinsed and drained
Salt and pepper to taste
Cumin (optional and to taste)
Place the poblano pepper and unpeeled garlic cloves in an oven safe bowl- cover with olive oil or veggie oil. Roast about 10-15 minutes, remove from oven and allow to cool.
Chop cilantro and quarter the lime.
Mix the cilantro and black beans, squeeze lime quarters to add juice to bean mixture. Stir in salt and pepper and cumin if you opt to use it.
Cut the poblano peppers into fine bits. Use a garlic press to smash the garlic cloves. Mix in with bean mixture. Shred the block of cheese and mix into bean mixture.
TADA!!! You have black bean salad.
1 block Kraft ex sharp cheddar
½ poblano pepper, roasted in olive oil
1 Lime
1 bunch cilantro
3-5 cloves garlic roasted
2-3 cans black beans, rinsed and drained
Salt and pepper to taste
Cumin (optional and to taste)
Place the poblano pepper and unpeeled garlic cloves in an oven safe bowl- cover with olive oil or veggie oil. Roast about 10-15 minutes, remove from oven and allow to cool.
Chop cilantro and quarter the lime.
Mix the cilantro and black beans, squeeze lime quarters to add juice to bean mixture. Stir in salt and pepper and cumin if you opt to use it.
Cut the poblano peppers into fine bits. Use a garlic press to smash the garlic cloves. Mix in with bean mixture. Shred the block of cheese and mix into bean mixture.
TADA!!! You have black bean salad.
Wednesday, April 29, 2009
Soba-Noodle Salad
Ingredients
Serves 6
- 1/4 cup rice-wine vinegar
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons tamari or low-sodium soy sauce
- 1/4 teaspoon fish sauce
- 2 teaspoons freshly squeezed lime juice
- 2 pinches cayenne pepper
- 4 tablespoons safflower oil
- 1 teaspoon toasted sesame oil
- Coarse salt and freshly ground pepper
- 12 ounces soba noodles (not 100 percent soba)
- 1 green mango, peeled and julienned
- 1 large red pepper, stemmed, seeded, cored, and julienned
- 1 medium carrot, julienned
- 3 scallions, thinly sliced on the bias
- 1/4 cup thinly sliced fresh mint
- 1/4 cup thinly sliced fresh basil
- Lime wedges, for serving
Directions
- In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.
- Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.
- Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.
- Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.
White Sangria
3 oranges, finely sliced 4 lemons, finely sliced 4 limes, finely sliced 1 1/2 c. sugar 1/2 c. tequila (I used Rum last Sunday. Both are good!) 1 bottle dry white wine, chilled 1 bottle champagne, chilled 2 c. club soda Place oranges, lemons, and limes in a large bowl, serving pitcher or jug. Pour the sugar over the fruit. Add the tequila to the fruit mixture and mix gently. Let soak overnight if possible, at least a few hours. Add lots of ice to punch bowl. Pour in white wine and right before serving, add champagne and club soda. Makes 12 to 14 drinks. | |
Tuesday, April 28, 2009
Spinach Dip
Here's another I've been known to make for a "party of one" or to share with a real party. This can be found on the back of a Knorr Vegetable Soup package, but in case you lose it, here you go:
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (I despise water chestnuts so I leave them out)
3 green onions, finely chopped (I use kitchen shears and snip these at quarter inch intervals)
Round loaf of pumpernickel or sweet Hawaiian bread (I use Hawaiian bread, never had it with pumpernickel)
NOTE: Spinach takes FOREVER to thaw so set it out in advance or put in the microwave but not for long.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayo and soup mix.
Add finely chopped water chestnuts and green onions.
Cover and refrigerate 2 hours or overnight.
Cut out the middle of the Hawaiian loaf to leave a shell to contain dip.
Use bread removed from shell and cut into bite size pieces.
Fill loaf with dip and place on platter and surround with bread pieces
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (I despise water chestnuts so I leave them out)
3 green onions, finely chopped (I use kitchen shears and snip these at quarter inch intervals)
Round loaf of pumpernickel or sweet Hawaiian bread (I use Hawaiian bread, never had it with pumpernickel)
NOTE: Spinach takes FOREVER to thaw so set it out in advance or put in the microwave but not for long.
Squeeze spinach until dry.
In medium bowl, stir together spinach, sour cream, mayo and soup mix.
Add finely chopped water chestnuts and green onions.
Cover and refrigerate 2 hours or overnight.
Cut out the middle of the Hawaiian loaf to leave a shell to contain dip.
Use bread removed from shell and cut into bite size pieces.
Fill loaf with dip and place on platter and surround with bread pieces
Stuffed Jalapeños
Next is the bacon wrapped jalapeños:
12 jalapeños
1 8oz block of cream cheese
1 tsp Garlic Powder
1 tbls Cajun seasoning (such as Tony's)
1 package of bacon
Cut the jalapeños in half, removing the seeds.
Blend the cream cheese, garlic powder and Cajun seasoning.
Put cream cheese blend in a ziplock bag and cut off a corner. Use it to squeeze the blend into each jalapeño half.
Wrap each cream cheese filled jalapeño half in a slice of bacon. You can use half slices, but then the bacon doesn't want to stay on. You can rectify that by making sure your bacon ends meet and sticking a toothpick through.
Put the prepared jalapeños on the grill.
NOTE: If you're not inclined to fire up the grill just for these snacks, you can do it in the oven. However, you may want to cook your bacon a bit before you do that because if you put it in raw and don't take it out till the bacon is done, your cheese will burn.
12 jalapeños
1 8oz block of cream cheese
1 tsp Garlic Powder
1 tbls Cajun seasoning (such as Tony's)
1 package of bacon
Cut the jalapeños in half, removing the seeds.
Blend the cream cheese, garlic powder and Cajun seasoning.
Put cream cheese blend in a ziplock bag and cut off a corner. Use it to squeeze the blend into each jalapeño half.
Wrap each cream cheese filled jalapeño half in a slice of bacon. You can use half slices, but then the bacon doesn't want to stay on. You can rectify that by making sure your bacon ends meet and sticking a toothpick through.
Put the prepared jalapeños on the grill.
NOTE: If you're not inclined to fire up the grill just for these snacks, you can do it in the oven. However, you may want to cook your bacon a bit before you do that because if you put it in raw and don't take it out till the bacon is done, your cheese will burn.
Sausage Dip
Ok Gals, we all know I'm the queen of using bacon or sausage in my dishes so here's the first:
1 8 oz block of cream cheese
1 can drained Rotel tomatoes (whatever level of heat you like, I use original)
1 lb. Jimmy Dean "roll" of sausage (also whatever level of heat you like, I use Original)
Brown the sausage like you would hamburger meat. Drain the grease.
Combine cream cheese, sausage and Rotel. I put my cream cheese in the microwave and soften it up so it's easier to blend.
And that's it! Be careful of the highly addictive quality of this!
1 8 oz block of cream cheese
1 can drained Rotel tomatoes (whatever level of heat you like, I use original)
1 lb. Jimmy Dean "roll" of sausage (also whatever level of heat you like, I use Original)
Brown the sausage like you would hamburger meat. Drain the grease.
Combine cream cheese, sausage and Rotel. I put my cream cheese in the microwave and soften it up so it's easier to blend.
And that's it! Be careful of the highly addictive quality of this!
Quick and Dirty Book Club's Recipe Spot
So Vickie and I were chatting and we thought it would be a great idea to have a spot to share our recipes for the goodies we bring to Book Club so they're easily accessible and we can go to one spot. Jennifer also thought this was a good idea and when I emailed Susannah to ask her for a few of her recipes she suggested a Book Club Cook Book.
So I thought I'd make the leap and get this party started. Anyone who wants to share something yummy that they have brought to Book Club, or even if you find something delicious and want to post, let this be our place to convene on all the yummies we enjoy.
I'll get the party started with the Buffalo Chicken Dip recipe:
8oz pckg cream cheese
12oz bottle Frank’s Red Hot
16oz sour cream
1 dry ranch packet
2 c cheddar cheese
1 rotisserie chicken
Pick the chicken off the bone (cutting it up would be good too, I was just in a pinch for time yesterday) and lay it out in a casserole dish. Melt the cream cheese over medium heat and add the Frank’s Red Hot (yup, whole bottle!). Mix up your sour cream and ranch packet and add that to your hotsauce cream cheese mixture. Pour the hot sauce mixture over the chicken. Sprinkle cheddar over top. Bake at 350 till cheese is melted (5-10 minutes should do ya).
Yesterday was the first time I ate it with celery instead of chips and I think that’s my preference but either way, yum yum yum!
Enjoy ladies!
So I thought I'd make the leap and get this party started. Anyone who wants to share something yummy that they have brought to Book Club, or even if you find something delicious and want to post, let this be our place to convene on all the yummies we enjoy.
I'll get the party started with the Buffalo Chicken Dip recipe:
8oz pckg cream cheese
12oz bottle Frank’s Red Hot
16oz sour cream
1 dry ranch packet
2 c cheddar cheese
1 rotisserie chicken
Pick the chicken off the bone (cutting it up would be good too, I was just in a pinch for time yesterday) and lay it out in a casserole dish. Melt the cream cheese over medium heat and add the Frank’s Red Hot (yup, whole bottle!). Mix up your sour cream and ranch packet and add that to your hotsauce cream cheese mixture. Pour the hot sauce mixture over the chicken. Sprinkle cheddar over top. Bake at 350 till cheese is melted (5-10 minutes should do ya).
Yesterday was the first time I ate it with celery instead of chips and I think that’s my preference but either way, yum yum yum!
Enjoy ladies!
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