Jalapeno Popper Dip...Super Yum!

You know me and always looking for new recipes online. I came across one that just sounds too good not to make. Also since we were having people over for Jacob's birthday it was the perfect time to test it out...and I knew they would love it.

I don't have a picture of the dip but click on the link below and the original blog has a great picture.

Jalapeno Popper Dip
Jamie from: My Baking Addiction

Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

Method
1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Notes: If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly.

Serve this dip with, French bread, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!

Review: This one is a keeper for sure and has room for you to customize to your taste. I liked it because it has the popper taste but not super spicy. I know my brother-in-law makes his poppers with bacon so I think I might try to add some bacon bits to it the next time...maybe just on top first try and then if it is good mixed into it the dip. If you are looking for a crowd pleasing dip for next week this one is it!

Easy Appetizer - Olive Puffs

I have to say our Friday night fun nights have generated a lot of experimenting for me with appetizer type recipes. This one came about because I was trying to make Samosas and bought the wrong dough. The recipe calls for phyllo dough and I bought puff pastry.

I had to find something to do with the puff pastry dough because even though I had it in the freezer and it would have kept for a while it was calling my name. The other thing I couldn't get off my mind was that olive appetizer from our anniversary dinner at Amici's. So my search was on for something to make with olives.

This is the one I found which hopefully would have satisfy my olive craving and a bonus it also would use up my puff pastry dough.

Olive Puffs
allrecipe.com

24 pimento stuffed green olives
1 package puff pastry dough, defrosted

1) Preheat oven to 400 degrees F (200 degrees C).

2) Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.

3) Bake for 20 minutes, or until golden brown.

Review: It can't get any easier then 2 ingredients if you ask me. Also I made then a little bit ahead of time, put them in the refrigerator and baked closer to serving time. I recommend you letting them cool off a little bit before serving them. The olives in the were supper hot just out of the oven and once cooled down it was easier to eat. Next time I make these I make splurge and buy the Gorgonzola stuff olives I saw at the supermarket olive bar and use those which might make them more like the olive appetizer I was craving. This one is a keeper!

Olive Cheese Bread from Pioneer Woman

I have recently found a new website/blog that I am in love with it. It is called Pioneer Woman and I just can't get enough of her. One day when I was reading a new post she mentioned that her cookbook will be coming out soon. I have already saved a bunch of links in my "recipes I want to try" folder. I figured before I asked for the cookbook for my birthday...that I should try out a few of her recipes.

I posted already about one recipe that I tried: zucchini cakes in my post zucchini and a lot of it. Loved this recipe and I want to try it out with a different veggie next time...maybe broccoli.

Yesterday I made the next one on my list to try: Olive Cheese Bread. I made this at my in-laws house and forgot to bring my camera but please go to the link above and she has awesome pictures of the whole process.

Review: WOW this is a great recipe...I really loved it. Super easy to make because it is just mixing the ingredients together. Great to make for a crowd because it makes a lot. I actually made it the day before but ran out of time before we had to leave for the Oktoberfest (so much fun). I put it in the frig and brought it with us to my in-laws the next day. It was perfect because we where having cheese and crackers for lunch. This fit right in to that meal. I think the next time I make it I have to put less on the bread. Also I didn't let it heat up the whole way because I was just too hungry and it smelled so good.

I have a bunch of recipes so far that I want to try next and I am sure I will find more:
French Breakfast Puffs
Breakfast Potatoes
Cinnamon Rolls
Pumpkin Spice Latte (but I want to make it for tea)

My boys: Jacob & William

What a Great Idea...Hot Pepper Jelly!

I think it was last week some time or the week before when I saw on another blog a post about Hot Pepper Jelly. I told this to Heidi and she sent me a recipe she found on allrecipes.com. I have a lot of Jalapeno peppers growing in my garden which seem to be the only thing doing well. The recipe seemed simple enough and I had most of the ingredients on hand already.

Hot Pepper Jelly
allrecipes.com

2 1/2 cups finely chopped red bell peppers

1 1/4 cups finely chopped green bell peppers

1/4 cup finely chopped jalapeno peppers

1 cup apple cider vinegar

1 (1.75 ounce) package powdered pectin

5 cups white sugar

1) Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.

2) Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3) Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4) Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Review: This makes a lot of jelly but let me tell you it is addicting and will go fast. I think this would make a great holiday gift. One thing about the recipe that I am not sure about is the amount of pectin to use. I followed the advise of someone's review and used 2 boxes because they said one box didn't set. When I opened the box of pectin it has a recipe for hot pepper relish in it...that is the same as the recipe above. I am thinking that if you use one box to make the relish it wouldn't set like jelly would set. That recipe also called to use a lot more peppers then the one above. I don't think I would add much more pepper to the recipe because it has the jalapeno taste but without the spice of it...however if you know someone that likes it hot then I think you could even more hot pepper and it will still taste good. This recipe is a keeper!

I served this at the party we had on Saturday and someone put it on top of brie cheese and it was AWESOME!

Holiday Party 2008

This past weekend we had a holiday party for our family and friends. I decided this year to take off the day before, so I could get all of my cooking and baking out of the way and wasn't exhausted come Saturday night. We had a huge turnout and it was great to see people catching up and also getting acquainted with one another. I made some new recipes this year that I absolutely loved how they turned out and they seemed to have been a hit with everyone as well. Unfortunately, I didn't get any pictures of the food (maybe someone will send me some!), but at least I can share the recipes!

Pina Colada Jello Shots

Ingredients:

2 - 3 oz. boxes of pineapple jello

1/4 cup coconut milk

coconut rum (see amounts below)

cold water (see amounts below)

Directions:

- Chill rum in freezer for 2 hours before making.
- Dissolve the jello according to box directions in 2 cups boiling water for 2 minutes.
- Depending on how strong you want your shots follow these guidelines:
> For mild shots add 1 cup cold rum, 3/4 cup cold water 1/4 cup coconut milk
> For stronger shots add 1 & 1/2 cups cold rum 1/4 cup cold water, and 1/4 cup coconut milk

- Mix with a spoon, then ladle into 1.25 oz. shot glasses of your choice. (You can either pour the mixture into the shot glasses or use a turkey baster to transfer the liquid into the cups.)

- Put into refrigerator. If you want a fast set put them into the freezer for an hour. Or make ahead and freeze for a while and then bring out about an hour before the party.

Review: Absolutely love these jello shots! Some people like them stronger. I, personally, like when you don't taste the alcohol, but know it is there, so I don't make them too strong. I have seen recipes where people omit the "extra" water and use all rum. Another tip is to spray the Solo cups (available at Party City) with Pam, which makes it easier for them to slide out.

White Bean Dip

Ingredients:
1 can (19-ounce) cannellini beans, drained and rinsed
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
Coarse salt and ground pepper

Directions:
In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Review: Super simple to make and I was surprised at how much I actually liked this! I am not big into hummus, but this may swing my vote. (haha) I actually doubled this recipe (which in my Cuisinart food processor was a bit of a chore) and doubled everything except the lemon juice. I just used 1 lemon and thought it was perfect.

Baked Ziti

Ingredients:

1 lb. package Ziti pasta or Rigatoni
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Directions:

- Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
- Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Review: This will be my baked ziti recipe going forward. Of course, I didn't have one before, knew in my head what the ingredients should be, so this was perfect for tying it all together. I have read some reviews that said they would cut down the amount of ricotta, you absolutely can do that. I really enjoyed this. I made a double batch for the party and it filled up 2 half-trays, which worked out perfectly for 40 people (along with the rest of the food). I make my own sauce, so not exactly sure how many ounces of sauce I put into it, but it was the equivalent of 4 large (24 oz) cans of crushed tomatoes and whole tomatoes with one small can of tomato paste, which are cooked down to remove excess water). I made these ahead and put them in the fridge and then baked for 30 minutes ahead of eating. I kept them covered with foil.

Lemon Chicken with Capers

Ingredients:

1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Directions:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Review: Another of my faves and one that had several people asking for the recipe (including Heidi and Michelle (of the Baking Buddies blog)'s mom! =). I had never made this before, but decided this would be relatively easy to make and if nothing else, should be good for a party dish! The recipe above is for 2 servings. Luckily, Allrecipes.com has a servings conversion, which I took full advantage of and besides the reviews was one of the reasons I picked this recipe, as I had bought 10 lbs. of Perdue Chicken Tenders at Costco and needed to convert the recipe based on the pounds of chicken I had! This turned out to be 27 servings! The best part is when you convert to 27 lbs., the conversion takes you literally, so it told me 13 1/2 pinches of salt - lol! Can you imagine counting that out?!

Needless to say, I just took a large Ziplock bag, poured in some flour and shook in some Lawry's Seasoned Salt. I used that to coat the chicken and cook them in 2 separate pans (one dutch oven and one nonstick pan) to cook them faster. The nonstick pan took longer and didn't brown as well. I either sprayed the pans or put in olive oil after each set of chicken tenders to make sure they didn't stick to the pan and then once cooked put them straight into the half trays (the double batch made for 2 half trays). After all of the chicken was cooked, I used the dutch oven to make the sauce.

I put in 3 cups of a white wine and 3 cups of chicken broth, then added 1 stick of unsalted margarine at a time. I was hoping to use less margarine, but the taste wasn't quite right, so I ended up using 3 sticks. I also used 5 lemons (rather than the 3 cups per the conversion). I debated whether or not to add the sauce as I wasn't serving it until the next day, but thought it would be a good marinade, so poured it over top of the chicken.

The next day, I put it in the oven with the 2 trays of ziti and set the oven for 375 degrees for 30 minutes and then put the oven on warm. It seemed to work out well and I would definitely recommend this. I even got compliments that it looked like I had gotten the party catered!

Merry Christmas! Happy Chanukah! Happy New Year!

Cheese ball

This was the other appetizers I made for Saturday. More people snacked on this then the pepporoni cups. One of the girls I work with at the salon makes this all the time and its always a hit. She calls it a cheese ball. Again, this was very easy to make and you can prepare it in advance. It calls for:

1 pkg cream cheese

1 cup shredded cheddar cheese

chopped onions

2 tsp chopped pimentos

2 tsp worshester sauce (sp)

chopped walnuts

You basically just mix all the above together with your hands ( exept the walnuts ). Roll into a ball, then roll that in the chopped walnuts just to coat the outside. Serve with chips, pretzels or anything else you enjoy.

Pepporoni Cheese Cups

My cousin Michelle recommended me making these for my guests Saturday night. She told me how much everyone loves them when she makes them. I thought I'd give it a try. She calls them Pepporoni Cheese Cups. They were pretty simple to prepare and only take a few mins to cook. Here is the recipe:

2 cups (8oz) shredded cheddar cheese

2 pks (2 1/2oz) sliced up pepporoni

3/4 cup mayo

1/3 cup bacon bits

2-3 tsp mustard

1 tube large flaky biscuits (grands)

1. In a large bowl, combine the cheese, mayo, bacon and mustard. I divided up the cheese, mayo and bacon and mustard into 2 bowls, then put ham in one and pepp. in other)

2. Split the biscuits into thirds. press each 1/3 into the bottom oand up the sids of aungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.

3. Bake at 450 degrees for 9-11 minutes onr until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm. Makes about 2-2/12 dozen. Enjoy!

You can make this appetizer using ham as well as pepporoni. Michelle recommended pepporoni, she said the ham wasnt as big of a hit. I think if I had more then just 4 people over, these would have all been eaten. This was only one of the appetizers I made for Saturday night and theres only so much you can eat before dinner..LOL.

Artichoke-Cheese Braids

Happy New Year, All!

This past weekend, I had a party for my friends and family and decided to make a few new dishes. One of which is the Pillsbury Artichoke-Cheese Braids. I had a ton of food out, but as soon as I took these out of the oven and cut them up, people where already devouring them! And I made 2 batches! So, I figure I have to post the recipe, as it is really easy to make (the directions take a minute or two to understand, at least for me), but after that, it is smooth sailing! Enjoy!












INGREDIENTS:
--------------------------------------------------------------------------------
3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese

DIRECTIONS:
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1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

High Altitude (3500-6500 ft) No change.

NUTRITION INFORMATION:
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1 Serving: Calories 45 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1/2 Fat Carbohydrate Choices: 0

Review: Very tasty and easy to make. I used the reduced fat crescent rolls and roasted red pepppers diced up (rather than the pimentos). I also had to cook them at least 20 minutes, just to ensure the dough was completely cooked. Great party dish and they will be gobbled up quickly! Enjoy! https://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=15519

Hot Spinach Artichoke Dip

Hot Artichoke Spinach Dip
(Allrecipes.com) *****

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 16 servings"Three cheeses bring their distinctive flavors to this rich, delicious hot artichoke dip!"

INGREDIENTS:
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

This recipe is featured within our 'Allrecipes cookbook'. If you would like to learn more, please click http://allrecipes.com/arcookbook/

Nutrition facts (per serving)
Calories (kcal) 86
Protein 4.5g
Cals from Protein 20%
Total Fat 6g
Cals from Fat 61%
Carbohydrates 4.1g
Cals from Carbohydrates 18%
Fiber 1.4g
Cholesterol 19mg
Sodium 253mg

Review: My grandmother made this for a recent party and wow-oh-wow was it good! I haven't tried it myself yet - maybe for the next Girls Weekend!

Update on the Egg Rolls

On Sunday I finally baked the egg rolls I made a couple of weeks ago. I have to say they came out really good and didn't even taste like they were frozen. It was super fast to bake them and I will defiantly make these again.

The only tiny problem I had was that they stuck together a little bit. So when I separated them to put them on the baking pan holes where created. I thought a lot of juices would escape but that didn't happen. The easy fix is not to put them so close to each other...silly me. I really do think these would be prefect in mini form and would make GREAT appetizers.

Michelle's April Recipe

I receive the magazine Everyday Food in the mail each month. I really like everything about this publication and have enjoyed reading it each month. When I saw the recipe Pork Egg Rolls which looked great and looked easy to make...I decided that I had to try them. What a perfect excuse to make them but our recipe of the month Ethnic.

Overall this was a very easy recipe with easy to follow directions. The only thing I didn't like was the amount of time for prep. Next time I make this recipe I will try to get already shredded carrots and maybe shredded cabbage. I would also maybe try and use the Wonton wrappers instead of the egg roll wrappers to make mini egg rolls.

Pork Egg Roll
Serves 8
Prep Time: 45 min
Total Time: 1 hour

What You'll Need
1/4 cup soy sauce
2 tablespoons rice vinegar (I didn't have this so I used cider vinegar)
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pould ground pork
16 egg-roll wrappers ( 6-7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving

What to Do
1) In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.

2) Raise heat to high; add pork and soy sauce mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.

3) In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.

Notes:
To Freeze:
Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by 3 minutes per batch.

To Bake, Not Fry (which is what I did):
If you prefer, these egg rolls can be baked. Preheat oven to 400. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with 1/4 cup oil. Bake until golden, about 10 minutes. Serve with sauces. If baking from frozen, bake about 15 minutes.