Boat Dip (Rotel Ranch Dip)

 Ingredients:

(Serves 8–10)

8 oz (226g) cream cheese , softened 🧀
16 oz (454g) sour cream
1 oz packet ranch seasoning mix (or homemade ranch seasoning )
15 oz (425g) can fire-roasted corn , drained 🌽
10 oz (283g) can Rotel (diced tomatoes with green chiles ), drained 🍅🌶️
4 oz (113g) can diced green chiles , drained 🌶️
8oz grated cheddar cheese
Cilantro (optional)
Chives to taste

Mix it all together and refrigerate for at least a couple hours for flavors to combine.

Ingredients are considered gluten free. Check labels carefully for those who are sensitive to gluten.

Tater Tot Appetizer Cups

 Ingredients:

48-60 frozen tater tots
3/4 cup cheddar cheese, shredded
1/2 cup sour cream
4 slices of bacon, cooked and crumbled
2 green onions (or chives), sliced

 Instructions:

1.  Preheat oven to 450 degrees F. Spray mini muffin pan cups with cooking spray
2. Place 3 tater tots in each muffin cup
3. Place tater tots muffin pan on bottom rack of the oven and bake for 10 minutes. Remove the pan from the oven.
4. Spray bottom of shot glass or small juice glass with cooking spray. Use it, in a twisting montion, to press the tate tos in each muffin cup to form the potato cup. Return to oven and bake an additional 15 minutes or until deep golden brown.
5. Add cheese to each potato cup. Probably use between 1-2 teaspoons of cheese for each cup. Bake for an additional 4-5 minutes to melt the cheese.
6. Add sour cream, bacon, and green onion (or chives) to each tater tot cup and any other garnishes.
7. Serve warm.

Cooks notes:  I added the bacon prior to adding the cheese. I found that when I added the sour cream it would pull away some of the bacon on the top of the cheese.

Cranberry Pecan Baked Brie

 

INGREDIENTS

• 1 8-ounce wheel brie cheese, rind trimmed
• 2 tablespoons brown sugar, packed

FOR THE MAPLE HONEY DRIZZLE

• ¼ cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg
• Zest of 1 orange
• ½ cup Fisher Nuts pecan halves, chopped
• ¼ cup dried cranberries

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
• In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
• Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Baked Mac-and-Cheese Bites (www.purewow.com)

Ingredients:

1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

1/4 cup all-purpose flour

2 1/2 cups whole milk

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese, divided

Directions:

1. Preheat the oven to 375 degrees F. Grease two mini-muffin pans with non-stick cooking spray. Recipe makes approximately 48 muffins.

2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7-9 minutes. Drain.

3. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

4. Sprinkle the flour into the pot and stir to combine. Cook for about 2 minutes stirring constantly.

5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat stirring frequently.

6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1 1/2 cups of the yellow cheddar. Stir until the mixture is melted.

7. Stir in the cooked pasta and mix until it is every coated with the sauce. Scoop 1 1/2 to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.

8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17-20 minutes.

9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.

Rye Crisp

1 cup swiss cheese, finely grated
1/4 cup crisp bacon ; crumbled (4 strips)
1/4 cup of mayonnaise
1 teaspoon worsterchire sauce
1/4 cup onion chopped
1/2 of a 4 ounce can of chopped ripe olives

Mix and spread on rye cocktail bread. Cook at 375 for 10-15 minutes.

Taco Tartlets (Cookery for Entertaining)

Ingredients:

Tortilla Chip Filling (see below)

1 lb lean ground beef

2 Tablespoons of taco seasoning mix

2 Tablespoons of ice water

1 cup of shredded cheddar cheese (4 ounces)

Tortilla Chip Filling:

1/2 pint dairy sour cream (1 cup)

2 Tablespoons of taco sauce

2 ounces of chopped ripe olives

3/4 cup coarsely crushed tortilla chips

Directions:

Preheat oven to 425. Prepare tortilla chip filling and set aside. In a medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and sides of 1 1/2 inch miniature muffin cups, forming a shell. Place a spoonful of filling into each shell, mounded slightly. Sprinkle cheddar cheese over tops. Bake 7-8 minutes With the tip of a knife, remove tartlets from pan. Serve immediately or cool and freeze.

Makes about 30 appetizers

Variation:

For a main dish pie, substitute a 9 inch plate for muffin cups. Bake in a preheated 375 degree oven for 45 minutes. Makes 6 main-dish servings.

Chocolate-Covered Grape Truffles

Ingredients:
1 1/2 pounds cold firm seedless grapes (white or red)
6 ounces of a good quality chocolate (60% to 70%)
3 Tablespoons of unsweetened cocoa powder (I use a container with a built in sifter)


Directions:
Wash and dry the grapes then make sure the grapes are well chilled before proceeding.

• Melt the chocolate in the top of a double boiler or in a microwave.
• Add the grapes to a bowl that is large enough to allow stirring the grapes to coat with chocolate.
• Place the chilled grapes into the bowl and pour the melted chocolate over the grapes and quickly stir to coat the grapes with the chocolate.
• Using a sifter or shaker with a screen add the cocoa powder to the grapes until they are very well dusted with cocoa powder.
• Place grapes on a parchment or silpat lined baking sheet and refrigerate until ready to serve.

Puff Pastry Pinwheels Filled with Sun-Dried Tomatoes and Pesto Recipe courtesy Michael Chiarello

Ingredients

• 1 (8-ounce) jar oil-packed sun-dried tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
• 1 tablespoon good quality balsamic vinegar
• Finely ground sea salt, preferably gray salt
• Finely ground black pepper
• 1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm)
• 1/3 cup pesto, store bought
• 1 egg, lightly beaten

Directions

Preheat the oven to 350 degrees F.

Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.

Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.

Cocktail Rye Swiss Cheese Appetizer

Ingredients: 1 c. shredded Swiss cheese 1/4 c. Helmsman's mayonnaise 1/4 c. bacon bits (real bacon) 1 tbsp. chives Cocktail rye Directions: Mix ingredients and spread on cocktail rye crackers. Place on a baking sheet in a single layer and place under a broiler until slightly browned.

Ginger Almonds

Recipe courtesy Alton Brown, 2009

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

27 min

Level:

Easy

Serves:

1 pound or approximately 4 cups

Ingredients

• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 teaspoon dark sesame oil
• 1 dried arbol chile, stemmed and broken into small pieces
• 1 pound whole natural almonds
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Worcestershire sauce

Directions

Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

California Pizza Kitchen - Spinach Artichoke Dip

Spinach Artichoke Dip-Cpk Recipe 

This is from the California Pizza Kitchen cookbook. The photo is pre-baking. Everyone loves this dip! It's a bit time consuming, but worth it. Don't let the long list of ingredients intimidate you!

by agoodcookie

30 min | 30 min prep

SERVES 8 -10

• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 3/4 cup diced white onion or yellow onion
• 1 1/2 tablespoons minced garlic
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken stock (vegetable works too!)
• 1 1/2 cups heavy cream
• 3/4 cup grated parmesan cheese
• 2 crumbled bouillon cubes (optional if you want to make a vegetarian version)
• 1 1/2 tablespoons lemon juice
• 1 teaspoon sugar
• 3/4 cup sour cream
• 12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped
• 6 ounces artichoke bottoms, drained and cut into slices
• 1 cup finely shredded monterey jack cheese
• 3/4 teaspoon Tabasco sauce

1. In a large saucepan, warm the olive oil and butter over medium heat. When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes.
2. Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown.
3. Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden-blond color, about 10-15 minutes. Slowly add the stock, whisking continuously until it is smoothly incorporated.
4. When the mixture begins to simmer, stir in the cream. Return to simmer. Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
5. Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce. Stir until all ingredients are thoroughly combined and the cheese is melted.
6. Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices.
7. I make mine the day before, refrigerate and then heat up in a 350°F oven for about 30 minutes or until heated through.

COFFEE POT HORS D’OEUVRES

1 package Robin Hood pizza dough. Cook until brown




Mix:

3 oz. softened cream cheese

1/2 cup sour cream

½ cup mayo

1 teaspoon dill weed

1 teaspoon garlic salt

1 teaspoon powdered onion



Spread above over pizza dough



Mix: 1 small tomato cut up fine

½ cup green pepper cut up fine

1 small onion cut up fine



Spread on top of cheese mixture



Add:

1 cup shredded cheddar cheese on top

Laura's Chili Dip

16 ounce can of chili (no beans)
4 1/2 ounce can of green chilies
8 ounce package of cream cheese (softened)
small can of sliced black olives
Green chili salsa (to thin if necessary to thin dip)

Instructions: Place the chili in a small sauce pan and heat just until the chili begins to boil. Stir in the remaining ingredients. This with green chili salsa.

Serve dip warm with tortilla chips.

Salmon Ball

Salmon Ball


INGREDIENTS:

1 7 1/2 oz. can Alaska red salmon (drained)
8 oz. Cream cheese
1 TBS. lemon juice
1 TSP. Horseradish
1/4 TSP. Liquid smoke
Dash of onion salt

Combine all ingredients and beat until smooth with electric
mixer or beater. Put beaten mixture in a bowl lined with
Saran wrap. Twist top of wrap to seal. Chill the mixture
until firm. Mold into a ball using the wrap. Just before
serving roll the ball in chopped parsley. Note: when
draining the salmon remove skin and bone. Flake before
combining with other ingredients.