1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped
Pita Triangles:
1 tablespoon butter, melted
1 tablespoon olive oil
6 whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon-pepper seasoning
In a small bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave-safe 9-in. pie plate.
Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.
Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets. Combine cumin and lemon-pepper; sprinkle over both sides of wedges.
Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.
Tuesday, December 21, 2010
Laurie's Mom's Fabulous Cheese Ball
This recipe is actually from the Dickens' Midnight Crop on 12/18/2010, but it was so good I wanted you to have it!
8 oz. crumbled blue cheese
10 oz. Kraft Old English Cheese Spread ( find this near the Velveeta)
12 oz. Philadelphia cream cheese
2 tsp. finely chopped sweet onion
1 Tbsp. Worcestershire
1cup finely chopped pecans
1/2 cup finely chopped parsley
Blend all the cheese together. Add everything but pecans and parsley, mix. Add half of the pecans and half of the parsley, mix. Line a bowl with wax paper or foil. Press cheese mixture into bottom of bowl, Refrigerate 8-10 hours. Remove chilled mixture from lined bowl, roll in remaining nuts and parsley. Serve.
8 oz. crumbled blue cheese
10 oz. Kraft Old English Cheese Spread ( find this near the Velveeta)
12 oz. Philadelphia cream cheese
2 tsp. finely chopped sweet onion
1 Tbsp. Worcestershire
1cup finely chopped pecans
1/2 cup finely chopped parsley
Blend all the cheese together. Add everything but pecans and parsley, mix. Add half of the pecans and half of the parsley, mix. Line a bowl with wax paper or foil. Press cheese mixture into bottom of bowl, Refrigerate 8-10 hours. Remove chilled mixture from lined bowl, roll in remaining nuts and parsley. Serve.
Thursday, November 25, 2010
The Best Chocolate Sheet Cake Ever.
Prep Time: 20 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 24 Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Cheesy Vegetable Chowder
1/2 cup each finely chopped carrot, celery and onion
1/4 cup chopped sweet red pepper
8 tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups (8 ounces) shredded sharp cheddar cheese
Salt and pepper to taste
Additional shredded cheese, optional
In a Dutch oven, saute carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in broth, broccoli florets, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli florets and potato are tender.
Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Continue to stir just until cheese is melted.
Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional shredded cheese if desired. Refrigerate leftover soup.
Yield: 8-10 servings
1/4 cup chopped sweet red pepper
8 tablespoons butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
2 cups (8 ounces) shredded sharp cheddar cheese
Salt and pepper to taste
Additional shredded cheese, optional
In a Dutch oven, saute carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in broth, broccoli florets, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli florets and potato are tender.
Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Continue to stir just until cheese is melted.
Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional shredded cheese if desired. Refrigerate leftover soup.
Yield: 8-10 servings
Sunday, October 24, 2010
Taste of Fall Salad
2/3 cup pecan halves
1/4 cup balsamic vinegar
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1 package (5 ounces) spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese
In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt, and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
1/4 cup balsamic vinegar
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1 package (5 ounces) spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese
In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt, and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
Monkey Bread
3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
Preheat oven to 350 degrees
Open up all three cans of biscuits and cut each biscuit into quarters. Combine sugar and cinnamon in a large zip top bag, add biscuit quarters and shake to coat. Place coated biscuits into a baking pan.
Melt butter with brown sugar stirring until mixture is consistent, pour over biscuits.
Bake at 350 degrees for 30-40 minutes until the crust in a deep dark brown on top. Cool for 15-30 minutes, turn over on to serving plate.
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
Preheat oven to 350 degrees
Open up all three cans of biscuits and cut each biscuit into quarters. Combine sugar and cinnamon in a large zip top bag, add biscuit quarters and shake to coat. Place coated biscuits into a baking pan.
Melt butter with brown sugar stirring until mixture is consistent, pour over biscuits.
Bake at 350 degrees for 30-40 minutes until the crust in a deep dark brown on top. Cool for 15-30 minutes, turn over on to serving plate.
Apple Dip
8 ounce package cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 teaspoon vanilla
2 Skor bars, broken up
Mix together and chill. Serve with apple slices.
1/2 cup brown sugar
1/4 cup powdered sugar
1 teaspoon vanilla
2 Skor bars, broken up
Mix together and chill. Serve with apple slices.
Party Potatoes
1 pound bag frozen hash browns, the cube kind, not O'Brien potatoes
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese
1 stick melted butter
1/2 cup green onions, chopped
Salt and pepper to taste
Mix together and place in a casserole dish
Topping
2 1/2 cups corn flakes
1 stick melted butter
Mix together and put on top of potato mixture
Bake at 350 degrees for 1 hour.
1 pint sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese
1 stick melted butter
1/2 cup green onions, chopped
Salt and pepper to taste
Mix together and place in a casserole dish
Topping
2 1/2 cups corn flakes
1 stick melted butter
Mix together and put on top of potato mixture
Bake at 350 degrees for 1 hour.
Witch's Hairy Finger Breadsticks
These taste best when served right out of the oven because the cheese is still warm and soft. Don't forget the marinara dipping sauce!
3 teaspoons active dry yeast
1/4 cup warm water (110 degrees - 115 degrees)
1/2 cup warm milk (110 degrees - 115 degrees)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce
In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10 inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes.
Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
3 teaspoons active dry yeast
1/4 cup warm water (110 degrees - 115 degrees)
1/2 cup warm milk (110 degrees - 115 degrees)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce
In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10 inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes.
Brush egg white over breadsticks; sprinkle with shredded cheese. Place an almond slice at the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
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