Taken directly from ourbestbites.com
Cheesy Roasted Red Pepper Dip
7oz jar roasted red peppers (about 1C diced) buy 'em or make 'em!
4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese (I use low-fat)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard
Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em up.
In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min.
Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don't ask me what, I'm sure Alton Brown could explain it, but I'm no food scientist.You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices.
Wednesday, January 20, 2010
Fruit Salsa and Cinnamon Chips--Rochelle Pearson
Dip:
2 kiwis, peeled and diced
2 apples (Fuji) - peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
1 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor (I use peach)
Chips:
10 (10 inch) flour tortills
butter flavored cooking spray
2 cups cinnamon sugar
Directions:
1. In a large bowl, thoroughly mix fruits, sugars, and preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
2 kiwis, peeled and diced
2 apples (Fuji) - peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
1 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor (I use peach)
Chips:
10 (10 inch) flour tortills
butter flavored cooking spray
2 cups cinnamon sugar
Directions:
1. In a large bowl, thoroughly mix fruits, sugars, and preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Stuffed Mushrooms--Terra Reed
From allrecipes.com
Prep time: 20 min. Cook time: 30 min. Servings: 10
Ingredients:
20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves grlic, peeled and minced
1/2 cup grted Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bred crumbs
1/2 cup chopped green bell pepper
2 Tablespoons dried parsley
2 Tablespoons Italian-style seasoning
ground black pepper, to tste
1 1/2 cups butter, melted
1/2 cup shredded mozzrella cheese
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish.
2. Arrange mushroom cups hollow side up in the baking dish.
3. In a medium bowl, mix together minced clams, grlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to mke the mixture slightly moist.
4. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. Bke in the preheated oven for 30 minutes, or until lightly browned.
Prep time: 20 min. Cook time: 30 min. Servings: 10
Ingredients:
20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves grlic, peeled and minced
1/2 cup grted Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bred crumbs
1/2 cup chopped green bell pepper
2 Tablespoons dried parsley
2 Tablespoons Italian-style seasoning
ground black pepper, to tste
1 1/2 cups butter, melted
1/2 cup shredded mozzrella cheese
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish.
2. Arrange mushroom cups hollow side up in the baking dish.
3. In a medium bowl, mix together minced clams, grlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to mke the mixture slightly moist.
4. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5. Bke in the preheated oven for 30 minutes, or until lightly browned.
Hot Artichoke Dip--Terra Reed
1 envelope Lipton Recipe Secrets Onion Soup Mix
1 Can (14 ounces) artichoke hearts, drained and chopped
1 cup Hellmnn's or Best Foods Mayonnaise
1 container (8 ounces) sour cream
1 cup shredded Swiss or mozzarella cheese (about 4 ounces)
Heat oven to 350. In 1-quart casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers.
Makes 3 cups dip.
Prep time: 5 minutes
Bake time: 30 minutes
1 Can (14 ounces) artichoke hearts, drained and chopped
1 cup Hellmnn's or Best Foods Mayonnaise
1 container (8 ounces) sour cream
1 cup shredded Swiss or mozzarella cheese (about 4 ounces)
Heat oven to 350. In 1-quart casserole dish, combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers.
Makes 3 cups dip.
Prep time: 5 minutes
Bake time: 30 minutes
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