Papaya Chutney
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label dips. Show all posts
Showing posts with label dips. Show all posts
Wednesday, December 22, 2010
Honey-Gingerbread Cookies
Honey-Gingerbread Cookies
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Martha Stewart
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
To prepare gingerbread men shaped cookie ornaments as seen on "Mad Hungry" TV, add a small hole at the top of the cookies before baking. The gingerbread men can be turned into hanging ornaments by threading string through the hole.
Ingredients
Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men.
* 5 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking soda
* 1 1/2 teaspoons salt
* 4 teaspoons ground ginger
* 4 teaspoons ground cinnamon
* 1 1/2 teaspoons ground cloves
* 1 teaspoon freshly grated nutmeg
* 2 sticks (16 tablespoons) unsalted butter, room temperature
* 1 cup granulated sugar
* 2 large eggs
* 1 cup honey
* 1/2 cup unsulfured molasses
* Royal Icing
Directions
1. Whisk together flour, baking soda, salt, and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
3. Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
4. Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
5. Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
6. Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight). Cookies can be stored between layers of parchment in airtight containers for up to 1 week.
Saturday, March 7, 2009
Spinach-Artichoke Dip
Spinach-Artichoke Dip
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Thursday, February 12, 2009
Classic Chocolate Fondue
Classic Chocolate Fondue
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
Wednesday, February 4, 2009
Refried Beans Without the Refry
Refried Beans Without the Refry
Submitted by: CHEFCLAUDE/Bethany Weathersby
Prep Time: 15 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 15 Minutes
Yields: 15 servings
"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful refried beans seasoned with garlic, jalapeno, and cumin."
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper,
seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground
black pepper
1/8 teaspoon ground cumin,
optional
9 cups water
DIRECTIONS:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Submitted by: CHEFCLAUDE/Bethany Weathersby
Prep Time: 15 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 15 Minutes
Yields: 15 servings
"Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful refried beans seasoned with garlic, jalapeno, and cumin."
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper,
seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground
black pepper
1/8 teaspoon ground cumin,
optional
9 cups water
DIRECTIONS:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Tuesday, February 3, 2009
Strawberry Butter
Strawberry Butter
Makes about 1 2/3 cups | Prep time: 10 minutes |Total time: 10 minutes
* Strawberry Butter
* 1 cup (2 sticks) unsalted butter, room temperature
* 1/4 cup confectioners' sugar
* 1/4 teaspoon salt
* 1/2 cup hulled and coarsely chopped fresh strawberries
1. Using an electric mixer beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
2. Transfer to ramekins or small serving dishes. Chill until ready to serve. Or, transfer to 2 sheets of plastic wrap, roll each into log and freeze up to 2 months. Thaw before using. Serve at room temperature.
Makes about 1 2/3 cups | Prep time: 10 minutes |Total time: 10 minutes
* Strawberry Butter
* 1 cup (2 sticks) unsalted butter, room temperature
* 1/4 cup confectioners' sugar
* 1/4 teaspoon salt
* 1/2 cup hulled and coarsely chopped fresh strawberries
1. Using an electric mixer beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform.
2. Transfer to ramekins or small serving dishes. Chill until ready to serve. Or, transfer to 2 sheets of plastic wrap, roll each into log and freeze up to 2 months. Thaw before using. Serve at room temperature.
Tex-Mex Mayonnaise
Tex-Mex Mayonnaise
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1/2 cup light mayonnaise
* 1 tablespoon fresh lime juice
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
Directions
1. Combine all ingredients and stir together.
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1/2 cup light mayonnaise
* 1 tablespoon fresh lime juice
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
Directions
1. Combine all ingredients and stir together.
Herbed Mustard
Herbed Mustard
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1/2 cup reduced-fat sour cream
* 2 tablespoons grainy mustard
* 1 teaspoon Dijon mustard
* 2 tablespoons fresh thyme leaves, chopped
* Coarse salt and ground pepper
Directions
1. Stir together all ingredients; season with salt and pepper.
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1/2 cup reduced-fat sour cream
* 2 tablespoons grainy mustard
* 1 teaspoon Dijon mustard
* 2 tablespoons fresh thyme leaves, chopped
* Coarse salt and ground pepper
Directions
1. Stir together all ingredients; season with salt and pepper.
Sun-Dried Tomato Cream Cheese
Sun-Dried Tomato Cream Cheese
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1 bar (8 ounces) reduced-fat cream cheese, room temperature
* 1/4 cup chopped sun-dried tomatoes in oil, plus 1 teaspoon oil from jar
Directions
1. Combine all ingredients and stir together.
Martha Stewart
Prep: 5 minutes Total: 5 minutes
Stir together this sassy spread, season with salt and pepper, and use on your favorite sandwich.
Ingredients
Makes 1/2 cup spread.
* 1 bar (8 ounces) reduced-fat cream cheese, room temperature
* 1/4 cup chopped sun-dried tomatoes in oil, plus 1 teaspoon oil from jar
Directions
1. Combine all ingredients and stir together.
Sunday, February 1, 2009
Guacamole
Guacamole
2 plum tomatoes, diced
½ medium red onion, finely chopped
2 TBSP coarsely chopped fresh cilantro
1 TBSP fresh lime juice
1 garlic clove, crushed through a press
½ tsp coarse salt
¼ tsp ground cumin
1/8 tsp hot pepper sauce
2 large ripe avocados, pitted and peeled
Combine tomatoes, red onion, cilantro, lime juice, garlic, salt, cumin and pepper sauce in a medium bowl. With a fork or potato masher, coarsely mash avocados in a large bowl. Stir in tomato mixture
2 plum tomatoes, diced
½ medium red onion, finely chopped
2 TBSP coarsely chopped fresh cilantro
1 TBSP fresh lime juice
1 garlic clove, crushed through a press
½ tsp coarse salt
¼ tsp ground cumin
1/8 tsp hot pepper sauce
2 large ripe avocados, pitted and peeled
Combine tomatoes, red onion, cilantro, lime juice, garlic, salt, cumin and pepper sauce in a medium bowl. With a fork or potato masher, coarsely mash avocados in a large bowl. Stir in tomato mixture
Grilled Corn Salsa
Grilled Corn Salsa
Makes 3 ½ cups
4 ears corn, husked and silk removed
1 small red bell pepper, diced
3 green onions, coarsely chopped
2 TBSP coarsely chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
2 TBSP fresh lime juice
½ tsp coarse salt
Preheat grill for a medium-hot fire. Spray corn with olive oil cooking spray. Place corn on the grill rack. Grill about 3 minutes on each side until lightly charred and tender. Transfer to a plate; let cool. But kernels from cobs. (You should have about 2 cups.) Combine corn kernels, bell pepper, green onions, cilantro, jalapeño, lime juice and salt in a medium bowl.
Makes 3 ½ cups
4 ears corn, husked and silk removed
1 small red bell pepper, diced
3 green onions, coarsely chopped
2 TBSP coarsely chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
2 TBSP fresh lime juice
½ tsp coarse salt
Preheat grill for a medium-hot fire. Spray corn with olive oil cooking spray. Place corn on the grill rack. Grill about 3 minutes on each side until lightly charred and tender. Transfer to a plate; let cool. But kernels from cobs. (You should have about 2 cups.) Combine corn kernels, bell pepper, green onions, cilantro, jalapeño, lime juice and salt in a medium bowl.
Thursday, January 29, 2009
Herb Butter
Herb Butter
Martha Stewart
This compound butter is wonderful spread over grilled bread or melted on your favorite pasta.
Ingredients
Makes 1 cup.
* 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped
* 1 cup (2 sticks) unsalted butter, room temperature
Directions
1. Combine herbs and butter in the bowl of a food processor. Pulse until ingredients are combined. Store in an airtight container, refrigerated, for up to 2 weeks.
Martha Stewart
This compound butter is wonderful spread over grilled bread or melted on your favorite pasta.
Ingredients
Makes 1 cup.
* 1 cup loosely packed fresh herbs, such as parsley, oregano, thyme, or marjoram, finely chopped
* 1 cup (2 sticks) unsalted butter, room temperature
Directions
1. Combine herbs and butter in the bowl of a food processor. Pulse until ingredients are combined. Store in an airtight container, refrigerated, for up to 2 weeks.
Pampered Chef Bean Dip
Pampered Chef Bean Dip
1 9 oz can bean dip (or just a can of regular refried beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tbsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tbsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an additional layer of sour cream before the tomatoes if wanted). Serve with chips.
1 9 oz can bean dip (or just a can of regular refried beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tbsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tbsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an additional layer of sour cream before the tomatoes if wanted). Serve with chips.
Hot Artichoke & Spinach Dip
Hot Artichoke & Spinach Dip
Pampered Chef
35 min | 10 min prep
SERVES 16
* 6 ounces marinated artichoke hearts, drained
* 9-11 ounces frozen creamed spinach, thawed
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 garlic clove, minced
* 1/2 cup fresh parmesan cheese, grated
* red bell pepper (optional)
1. Preheat oven to 375 degrees.
2. Coursely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
3. Spoon mixture into the small oval baker.
4. Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Pampered Chef
35 min | 10 min prep
SERVES 16
* 6 ounces marinated artichoke hearts, drained
* 9-11 ounces frozen creamed spinach, thawed
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 garlic clove, minced
* 1/2 cup fresh parmesan cheese, grated
* red bell pepper (optional)
1. Preheat oven to 375 degrees.
2. Coursely chop artichoke hearts and place into bowl. Add the rest of the ingredients except for the red bell pepper and mix well.
3. Spoon mixture into the small oval baker.
4. Bake 20-25 minutes until heated through. Garnish with diced red pepper if desired.
Hot Pizza Dip
Hot Pizza Dip
Pampered Chef
1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
Pampered Chef
1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Preheat oven to 350° F. Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.
Bake for 15-18 minutes. Serve with French bread or fresh vegetable dippers.
Wednesday, January 28, 2009
Blue Cheese and Walnut Spread
Blue Cheese and Walnut Spread
Martha Stewart
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
Ingredients
* 4-ounce bar of cream cheese, room temperature
* 1/2 cup walnuts, chopped
* Coarse salt and ground pepper
* 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
* Crackers or crostini, for serving
Directions
1. In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap and refrigerate, up to 1 week.
Martha Stewart
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
Ingredients
* 4-ounce bar of cream cheese, room temperature
* 1/2 cup walnuts, chopped
* Coarse salt and ground pepper
* 4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
* Crackers or crostini, for serving
Directions
1. In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap and refrigerate, up to 1 week.
Cheese Fondue Recipe
Cheese Fondue Recipe
5 c. processed Swiss American cheese
2 c. water, 1 cup Sauterne (Chablis) wine
1 tsp. garlic powder, 1 Tbsp butter
¼ tsp. accent, dash white pepper, dash nutmeg
½ loaf Rye bread, ½ loaf French bread
Grate cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (use stainless steel or ceramic pot)
Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (if fondue seems too thick add more wine, if too thin add more cheese)
Dice bread into 2 inch squares and brown lightly in oven.
Note: must use a double boiler or cheese will burn.
5 c. processed Swiss American cheese
2 c. water, 1 cup Sauterne (Chablis) wine
1 tsp. garlic powder, 1 Tbsp butter
¼ tsp. accent, dash white pepper, dash nutmeg
½ loaf Rye bread, ½ loaf French bread
Grate cheese. Bring water, wine, butter and seasoning to a boil. Then add cheese and set into double boiler. (use stainless steel or ceramic pot)
Stir thoroughly with wooden spoon until cheese melts into a smooth heavy sauce. (if fondue seems too thick add more wine, if too thin add more cheese)
Dice bread into 2 inch squares and brown lightly in oven.
Note: must use a double boiler or cheese will burn.
Heather Sowa Bean Dip
Heather Sowa Bean Dip
Refried beans
Cream cheese
Velveta
Salsa
Due 1 part to 1 part
Melt velveta and cream cheese in microwave or crock pot. Put all together in crock pot and turn on
Refried beans
Cream cheese
Velveta
Salsa
Due 1 part to 1 part
Melt velveta and cream cheese in microwave or crock pot. Put all together in crock pot and turn on
Apple Brickle Dip
Apple Brickle Dip
1 pkg (8oz) cream cheese
1/2c packed brown sugar
1/4c powder sugar
1tsp vanilla
1 pkg almond brickle chips or English toffee bits
Apples
In a mixing bowl, beat cream cheese, sugars, and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.
1 pkg (8oz) cream cheese
1/2c packed brown sugar
1/4c powder sugar
1tsp vanilla
1 pkg almond brickle chips or English toffee bits
Apples
In a mixing bowl, beat cream cheese, sugars, and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.
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