Just dropping by to say check out this week's recipe, Sausage Muffin Bites - perfect for this Sunday's Big Game.
Happy cooking,
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Feb 1, 2012
Aug 17, 2011
Recipe of the Week: Creamy Refried Bean Dip
I heart my Kindle. It's one of the best gifts Mr. Official has ever gotten for me, and he's given me some pretty awesome presents over the years.
Not only do I have couple Bible versions, some insightful self-help type books, scads of novels old and new (reading Jules Verne and Rudyard Kipling for the first time as an adult was an absolute delight), but I also have several cookbooks in my carry-everywhere gadget.
And not too long ago, swimmer girl and I were doing a little sunbathing at the local pool and when she glanced over, she exclaimed, "Seriously? You're reading a COOKBOOK? REALLY????"
To which I smiled sagely and said that indeed I was. Doesn't everyone READ cookbooks like they do novels? If not, you should.
Anyway, this was "Not Your Mother's Slow Cooker: Recipes for Entertaining" and I bookmarked a few of the most-promising sounding recipes to try. One good one is this one, even though I haven't actually used my crockpot to make it. Irony, I know.
If you have purchased bean dip in the chip aisle, you know how expensive those precious little jars and cans are. And while I think the Tostitos Zesty Bean & Cheese Dip is pretty awesome, a jar can get slurped up in a hurry around here.
This recipe makes a dip that tastes a lot like the Tostitos dip, and with just a few inexpensive ingredients, you have enough dip for a crowd. Or refrigerated and doled out into ramekins for warming up a serving at a time, it can last several days. Well, theoretically maybe it can last that long. We can go through it in a hurry.
Since discovering this recipe, I've made three batches, including one last night for Bunco as a side dish/dip (I doubled up on the beans in order to lighten it up and make it more side-dish appropriate. Each time I've made this recipe, the results disappear pretty quick. That, plus the fact it's easy to make clinches its spot as a go-to recipe in my book! (Whether that proverbial book is an eBook or my notebook of clipped recipes, which is now much neater than it's been in years. Speaking of which, I'll show off some before-and-afters soon.)
Ingredients:
1 16-ounce can refried beans*
1 cup picante salsa (we like homemade or medium-hot Pace Picante best)
1/2 cup sour cream
1 tablespoon chili powder
1/2 teaspoon cumin
4 ounces cream cheese, slightly softened
2 cups shredded cheese (any combination of cheddar, Monterey jack or pepper jack)
Directions:
Mix all ingredients together. Place in small crockpot to heat up (or microwave for 3-4 minutes, stirring every minute.) Serve with corn or tortilla chips. Makes approximately 3 cups of dip.
*To make some jazzed-up refried beans to serve as a side dish, just double the beans for a big batch, or cut everything else in half. It still has some zippiness without being too heavy on the cheese.
Happy dipping!
Not only do I have couple Bible versions, some insightful self-help type books, scads of novels old and new (reading Jules Verne and Rudyard Kipling for the first time as an adult was an absolute delight), but I also have several cookbooks in my carry-everywhere gadget.
And not too long ago, swimmer girl and I were doing a little sunbathing at the local pool and when she glanced over, she exclaimed, "Seriously? You're reading a COOKBOOK? REALLY????"
To which I smiled sagely and said that indeed I was. Doesn't everyone READ cookbooks like they do novels? If not, you should.
Anyway, this was "Not Your Mother's Slow Cooker: Recipes for Entertaining" and I bookmarked a few of the most-promising sounding recipes to try. One good one is this one, even though I haven't actually used my crockpot to make it. Irony, I know.
If you have purchased bean dip in the chip aisle, you know how expensive those precious little jars and cans are. And while I think the Tostitos Zesty Bean & Cheese Dip is pretty awesome, a jar can get slurped up in a hurry around here.This recipe makes a dip that tastes a lot like the Tostitos dip, and with just a few inexpensive ingredients, you have enough dip for a crowd. Or refrigerated and doled out into ramekins for warming up a serving at a time, it can last several days. Well, theoretically maybe it can last that long. We can go through it in a hurry.
Since discovering this recipe, I've made three batches, including one last night for Bunco as a side dish/dip (I doubled up on the beans in order to lighten it up and make it more side-dish appropriate. Each time I've made this recipe, the results disappear pretty quick. That, plus the fact it's easy to make clinches its spot as a go-to recipe in my book! (Whether that proverbial book is an eBook or my notebook of clipped recipes, which is now much neater than it's been in years. Speaking of which, I'll show off some before-and-afters soon.)
Creamy Refried Bean Dip
Ingredients:
1 16-ounce can refried beans*
1 cup picante salsa (we like homemade or medium-hot Pace Picante best)
1/2 cup sour cream
1 tablespoon chili powder
1/2 teaspoon cumin
4 ounces cream cheese, slightly softened
2 cups shredded cheese (any combination of cheddar, Monterey jack or pepper jack)
Directions:
Mix all ingredients together. Place in small crockpot to heat up (or microwave for 3-4 minutes, stirring every minute.) Serve with corn or tortilla chips. Makes approximately 3 cups of dip.
*To make some jazzed-up refried beans to serve as a side dish, just double the beans for a big batch, or cut everything else in half. It still has some zippiness without being too heavy on the cheese.
Happy dipping!
Jun 29, 2011
Recipe of the Week: Old School Cheese Ball
I guess this could be classified as a "vintage" recipe. It was a holiday party staple in my childhood years - every Christmas and New Year's party had at least one cheese ball set out, and this one is generally better than store-bought varieties. It is getting difficult to find chipped beef these days but this is a trusty recipe that always delivers on flavor, so it's worth the hunt to find the beef. Notice the recipe does not call for any salt; the Worcestershire sauce and beef will add more than enough sodium for anyone's palate.
Where's the beef? For those of you who aren't familiar with chipped beef and all its potential uses, such as chipped-beef-on-toast...a package of this is what you're looking for in the packaged lunchmeat section of your grocery store.
You may also find jars of dried chipped beef along with other canned meats and tuna - but if you can find the refrigerated package, I'd recommend it over a jar of dried beef.
Ingredients:
2 8-ounce packages cream cheese, softened
3 green onions, diced fine (be sure to include some of the green tops for flavor and color)
1 package chipped beef, sliced into slivers
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Chopped pecans or sharp shredded cheddar cheese
Directions:
Mix all ingredients together; blend well. Form into a ball and roll in crushed nuts or cheese. Refrigerate until firm and serve with crackers. Makes one cheese ball.
Alternatively, the mixture can be placed between pecan halves for serving as bite-size hors d'oeuvres.
Happy appetizer-ing!
Where's the beef? For those of you who aren't familiar with chipped beef and all its potential uses, such as chipped-beef-on-toast...a package of this is what you're looking for in the packaged lunchmeat section of your grocery store.You may also find jars of dried chipped beef along with other canned meats and tuna - but if you can find the refrigerated package, I'd recommend it over a jar of dried beef.
Beef and Cheese Ball
Ingredients:
2 8-ounce packages cream cheese, softened
3 green onions, diced fine (be sure to include some of the green tops for flavor and color)
1 package chipped beef, sliced into slivers
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Chopped pecans or sharp shredded cheddar cheese
Directions:
Mix all ingredients together; blend well. Form into a ball and roll in crushed nuts or cheese. Refrigerate until firm and serve with crackers. Makes one cheese ball.
Alternatively, the mixture can be placed between pecan halves for serving as bite-size hors d'oeuvres.
Happy appetizer-ing!
May 11, 2011
Recipe of the Week: Hot Chili Cheese Dip
This dip is embarrassingly easy, but always goes over well, especially in the cooler months when guests tend to gravitate toward warm comfort foods. I like it because it is a change of pace from the typical cheddar or Velveeta-based dips. My mom gets the credit for the recipe, and it's the main reason I have always had a "half pint" size crockpot in my cabinet.
Ingredients:
1 can chili (with or without beans)
1 9-ounce package cream cheese (regular or low-fat)
Directions:
Mix together in a small crockpot and stir a few times as the cheese melts and the chii heats up. Serve with corn chip "scoops" or sturdy tortilla chips. The recipe can be doubled or tripled for a crowd.
It's really that easy - heat, eat and enjoy!
Happy snacking,
Hot Chili Cheese Dip
Ingredients:
1 can chili (with or without beans)
1 9-ounce package cream cheese (regular or low-fat)
Directions:
Mix together in a small crockpot and stir a few times as the cheese melts and the chii heats up. Serve with corn chip "scoops" or sturdy tortilla chips. The recipe can be doubled or tripled for a crowd.
It's really that easy - heat, eat and enjoy!
Happy snacking,
Mar 23, 2011
Recipe of the Week: Crab Wedges
Since we're enjoying spring break in the "Fishing and Seafood Capital of the East Coast" this week, here's a recipe for an appetizer that showcases my personal favorite seafood, crab. (And finally puts something in the "appetizers" section of my recipe box page!)
I first encountered these hors d'oeuvre at a college professor's home when he invited a group of students and spouses/significant others over for a get-together, and it was our host who produced them. I immediately requested the recipe, which he graciously shared.
Ingredients:
1 3-ounce package cream cheese, softened
1 stick (1/2 cup) butter (unsalted; do not substitute margarine), room temperature
1/8 cup finely chopped green onion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic (or to taste)
1/8 teaspoon dry mustard
1/2 cup Cracker Barrel or other sharp cheddar, finely grated
1 6.5-ounce can crabmeat, drained or 1/2 pound cooked meat from crab claws
3-4 English muffins, split open
Directions:
Mix together cream cheese and butter. Add onion, Worcestershire sauce, garlic dry mustard and cheese; mix well. Fold in crab meat. Spread on English muffin halves. Bake at 350 for 20 minutes or until bubbly. Use a pizza cutter to slice each English muffin into sixths. Serve warm. Makes 36-48 wedges.
Happy eating!
I first encountered these hors d'oeuvre at a college professor's home when he invited a group of students and spouses/significant others over for a get-together, and it was our host who produced them. I immediately requested the recipe, which he graciously shared.
Crab Wedges
Ingredients:
1 3-ounce package cream cheese, softened
1 stick (1/2 cup) butter (unsalted; do not substitute margarine), room temperature
1/8 cup finely chopped green onion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic (or to taste)
1/8 teaspoon dry mustard
1/2 cup Cracker Barrel or other sharp cheddar, finely grated
1 6.5-ounce can crabmeat, drained or 1/2 pound cooked meat from crab claws
3-4 English muffins, split open
Directions:
Mix together cream cheese and butter. Add onion, Worcestershire sauce, garlic dry mustard and cheese; mix well. Fold in crab meat. Spread on English muffin halves. Bake at 350 for 20 minutes or until bubbly. Use a pizza cutter to slice each English muffin into sixths. Serve warm. Makes 36-48 wedges.
Happy eating!
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