Holiday Mushrooms

These are great because they are dotted with red and green.  Perfect addition to your holiday party.

48 mushroom caps, stems removed cleaned
2T. butter
1 bunch of green onions
1/2 red bell pepper, finely diced
1 T. minced garlic
1 3/4 c. soft bread crumbs
1 T. Italian seasoning
1/2 grated parmesan cheese
salt and pepper to taste


Preheat oven to 350.

Take 3 mushrooms and chopped
In large skillet, melt 2 T. butter over medium heat.  Add chopped mushrooms, green onions and red bell pepper.  Saute 5 minutes.  Add garlic and bread crumbs.  Remove from heat, add seasonings and parmesan cheese.  Stir to combine.  Stuff mixture into each mushroom cap.  Place mushrooms into 9x13 baking dish    Top with additional melted butter if mushrooms seem dry.  Top with additional grated parmesan.  Bake for 20 minutes until heated through and caps are tender.

Cheese Ring with Strawberry Preserves

This is the most unusual combinations.  But it works and it's good and it makes me think of the holidays. Great cheeseball for parties if you need to take something and easy to prep ahead of time.

1 1lb. grated sharp cheddar cheese
1 c. finely chopped pecans
1/2 c. mayo
4 oz. cream cheese
1/2 medium onion, finely diced
1/4 t. garlic powder
dash red pepper

Mix all. Shape into a ring. Chill 8 hours. Spoon strawberry perserves (or jam) in the middle of the ring.  Serve with an assortment of crackers.

Spinach and Sundried Tomato Torta

This makes a lovely appetizer for your holiday gatherings.  Pesto and Sundried tomatoes are the perfect red and green complements for your Christmas spread.  Serve with baguette slices or crackers.

4 8-oz packages of cream cheese
1 1/2 c. grated parmesan cheese
1 t. garlic powder
1 c. frozen chopped spinach, thawed and well drained
1 c. chopped sundried tomatoes
1 c. toasted pine nuts
1 3-oz. jar prepared pesto

In a large bowl, combine cream cheese, parmesan cheese, and garlic powder.  Beat with an electric mixer at medium speed until well combined. Divide cream cheese mixture into thirds. Combine 1/3 mixture and spinach; set aside.

Line 8 inch cake pan with saran wrap.  Spread 1/3 cream cheese mixture in bottom of pan. Layer half of tomatoes on cheese. Spread spinach mixture on top of tomatoes. Layer remaining tomatoes on top of spinach.  Top with remaining cheese mixture; chill 1 hour.

Invert onto serving dish and remove from pan.  Carefully remove plastic wrap. Cover sides of torta with pine nut.  Spread pesto on top of torta.  Cover, and refrigerate until ready to serve.

Baked Brie

I've made this for several girl's nights, parties and showers.  It is so yummy and so easy!!  I serve with round water crackers for a pretty presentation.

1 wheel of Brie cheese
1/4 c. seedless raspberry preserves
1 T. chopped fresh rosemary
1/2 package of puff pastry, thawed
1 egg, beaten

Take cheese and with a serrated knife, slice in half.  Spread preserves on one half of the brie and sprinkle with rosemary. Replace top.  Take 1 sheet of the puff pastry and roll out to remove creases.  Place brie in middle and wrap up nicely.  Place on baking sheet and brush with beaten egg.  Bake at 400 for 20 minutes.  Let stand a few minutes before serving.

Loaded Baked Potato Dip - Tailgate Saturday

You won't believe how tasty and easy this dip is!  If you love a loaded baked potato, this dip is definitely for you.  Make it ahead of time to allow the flavors to mix together.


Loaded Potato Dip
1 16-oz container of sour cream (light is great for this)
2 c. shredded cheddar cheese
1 bunch of green onions, sliced
8 slices of bacon, cooked and crumbled.

Mix all together and serve with your favorite potato chips!!!

Ham Tortilla Wraps

2 8-oz. packages cream cheese, softened
1/3 c. mayo
4 green onions, thinly sliced
1/4 c. chopped black olives
1/2 lb. thinly sliced ham
8 8-inch flour tortillas

In medium bowl, combine cream cheese, may, green onions and olives.  Spread mix onto tortillas.  Arrange ham slices over each tortilla.  Roll up tortillas tightly.  Refrigerate 3 hours.  Cut into slices and serve.

Caramel Apple Dip - Tailgate Saturday

Fall screams apples and what better way to eat apples than with a delicious dip!!  Caramel apples are such a fun treat, but messy and really most of us don't have time for that.  This sweet dip is a perfect for fall, football and fun!

Caramel Apple Dip

2 8-oz. packages of cream cheese, softened
1/2 c. packed brown sugar
1 16-oz. container of caramel dip (found in the produce section)
3 Heath candy bars, crushed
Apple Slices

In mixing bowl, combine cream cheese and brown sugar.  Spread evenly on serving dish.  Spoon caramel dip on top of cream cheese layer.  Top with crushed candy bars.  Serve with apple slices.  Refrigerate leftovers.  

Sausage Balls - Tailgate Saturday

These are great no matter what the game time is  Gameday Tip - Make them ahead of time and freeze.  Thaw out the night before the game and bake and you will be set!

1 lb. bulk ground sausage
3 c. bisquick
16oz. cheddar cheese shredded

Mix all.  Dough will be thick - might have to get your hands in there to mix for best results.  Roll into balls. Bake at 400 for 10-12 minutes.

Cream Cheese Bacon Spread - Tailgate Saturday

This quick and easy dip will have you out of the kitchen and cheering on your team in no time!

8-oz. cream cheese, softened
4 slices of bacon, cooked and crumbled
1 bunch of green onions, sliced
1/2 c. shredded swiss cheese

Mix all.  Roll into a ball.  Refrigerate 1 hour before serving.  Great on crackers.

Olive Bread

1 loaf of French Bread, sliced in half, lengthwise
8oz. Monterey Jack Cheese, shredded
3/4 c. sliced green olives with pimientos
3/4 c. sliced black olives
3-4 green onions,sliced
1/2 c. Mayo
1 stick of butter, softened

Preheat oven to 350.  Lay bread out on baking sheets.

In mixing bowl, combine remaining ingredients and stir well. Generously spread olive mix onto bread.  Bake for 15-20 minutes.

Cheesy Black Eyed Pea Dip - Tailgate Saturday Recipe

This unique combo will be a new staple at your tailgate parties!  Try it - you won't be sorry!  Check back every Saturday during football season and we'll feature another yummy recipe for your tailgate!

Cheesy Black Eyed Pea Dip  
(from Beyond Cotton Country)
1 medium onion, finely diced
1 T. butter
1 can of black eyed peas, drained
1 can of artichoke hearts, drained and chopped
1 packet of Ranch Dressing mix
1/2 c. sour cream
1/2 c. mayo
2 T. parmesan cheese
1 C. shredded mozzerella

Preheat oven to 350.  

In small skillet, heat 1 T. of butter.  When melted, add in diced onion.  Saute until onion is tender.  Add onions to mixing bowl.  Add remaining ingredients and stir to combine.  Put mixture into baking dish.  Bake at 350 for 20-25 minutes until warm and bubbly.  Serve with tortilla chips.  

Cheesy Bean Dip

Since Cinco de Mayo is right around the corner and we tried a new dip - I wanted to share.

Cheesy Bean Dip

2 cans of Refried Beans (I had leftover pintos cooked and just pureed mine)
1 8 oz. cream cheese
1 8 oz. sour cream
1 taco seasoning packet (reduced sodium)
Mix all.  Spread into baking dish and top with Mexican Blend Cheese.  Bake at 350 for 20 minutes until heated through and cheese is melted. Serve with Tortilla chips.

Hummus

Our favorite hummus recipe.   We love it with homemade pita bread and cut up veggies. I do have trouble finding tahini at regular grocery stores so I get mine from specialty markets such as Whole Foods.

 

• 1 can chick peas (drain, but reserve 1/3 c of liquid)
• 1/3 cup tahini 
• juice from 1/2 lemon
• 2 Tbsp. olive oil
• 2 tsp. of minced garlic
• Healthy pinch of salt 
• black pepper to taste

Add all ingredients to food processor.  Blend for 2 minutes until very smooth adding reserved liquid as needed.  Serve with pita bread wedges.

Spicy Queso

1 small onion, diced
1 T. butter
1 garlic clove, minced
1 16-oz. Velveeta Brand Pepperjack Cheese, cut into cubes
1 10-oz can Rotel
2 T. fresh cilantro
In a medium skillet, saute onion in butter over medium heat until softened.  Add garlic and cook for 1 minute.  Remove from heat.  Combine Cheese cubes, tomatoes and onions in a microwave safe large bowl.  Cook in microwave for 5 minutes or until all melted, stirring every minute.

Tomato Basil Cheese Puffs

1/2 c. butter, softened
8-oz. Mozzerella, shredded
1 c. all purpose flour
1 t. finely chopped fresh basil
1/4 t. salt
1/4 t. pepper
3 T. finely chopped sundried tomatoes

Preheat oven to 350.

In a large bowl, combine butter and cheese, mixing well. Add in flour, basil, and seasonings. Pat tomatoes dry with a paper towel. Add tomatoes to dough, stirring well.

Shape dough into 1-inch balls. Place 1 1/2 inches apart on baking sheet. Bake 15-20 minutes. Serve Warm.

Turkey Pinwheels

I made these yummy pinwheels to go with a soup lunch.

1/4 c. apricot preserves
2 T. Dijon mustard

Mix well and divide mix between 2 sheets of puff pastry (1 box). Spread out evenly.

Divide1/2 lb. finely shaved Turkey and 3/4 c. shredded Monterey Jack cheese between each pastry sheet.

Roll up jelly roll style. Slice each sheet in 1/2" increments.

Bake at 400 for 10 minutes or until golden brown.

Summer Foods: Cucumber Dill Spread

My summer foods is all made with fresh summer veggies, either picked by us or else shared from other gardens.


4 oz cream cheese
1/3 c. mayo
1 small cucumber, peeled and finely diced
dill (fresh or dried) to taste
salt and pepper

Mix all. We served ours up on French bread slices, crackers and good ole white bread. I topped Alan's with a fresh sliced tomato.

Chip Dip

This comes from my JLMC's Cotton Country Cooking. It's been served at meetings and I have made it for gatherings. It's really good and really EASY! I did use light sour cream and mayo.

1 c. sour cream
1 c. mayo
1 1/4 t. dill
1 t. minced onion flakes
3 t. parsley, fresh or dried. I used dried.


Mix all. Let set at least 1 hour in the fridge. Serve with potato chips.

It would also be a good base for spinach dip....just add in 1 10-oz. package of frozen, chopped spinach that had been thawed and drained really well. I would increase the sour cream to 16 oz. if I made the spinach dip.

Salsa and Guacamole

A quick Salsa to enjoy. Restaurant Style!

Salsa
1 (28-0z.) can of whole peeled tomatoes, undrained
1 onion, chunked
2 jalapenos, seeded and cut into pieces
cilantro (put in how much you like)
1 t. minced garlic
1 t. salt

Put all into a food processor and process until desired texture. Chill.

An Even Easier one...

Guacamole
1 Ripe Avocado
3 T. of Salsa (using above recipe)
Salt

Mash avocado. Stir in salsa and salt. Mix well and refrigerate.

Southern Caviar

A combo of several versions of the tasty dip.


2 cans of corn, drained
1 can of blackeyed peas, rinsed and drained
1 can of black beans, rinsed and drained
2 jalapenos, seeded and finely diced
1 red onion, finely diced
1 bunch of green onions, sliced
1 1/2 c. zesty Italian dressing

Mix all and refrigerate several hours before serving. Serve with tortilla or frito scoops.

Note: you can add whatever veggies you like, chopped tomato, bell peppers, etc.. This is just the combo I like.