Charleston Cheese Dip

Lots of cheese and bacon... what is not  to love?  This was another hit from our Memorial Day picnic.

Ingredients:
1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Directions:

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

http://www.mommyskitchen.net/2011/01/charleston-cheese-dip-potluck-sunday.html

Salsa

I grew up a picky eater.  Until I graduated from college I would never even try salsa. Too may chunks of onion, pepper, tomatoes. Gross.

Now I love it and have been wanting it all of the time. I still don't like it too chunky. This recipe was perfect for me. You can pulse it In The food processor or blender to get it as smooth or chunky as you like.

Tip:  I put the seeds from the jalepeno in the salsa to make it spicy. Just omit the seeds or some of them to make it less spicy.

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

Fruit Salsa

Another pinterest find.  This was a hit at our Memorial Day Picnic.  I served it with Stacys Cinnamon pita chips.  I wasn't going to try to make my own. I also had home made strawberry Jelly from our trip to Ohiopyle so I used that in it.

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

Instructions:

1.  In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.  Cover and chill in the refrigerator at least 15 minutes

http://thethreadaffect.com/2012/06/30/fruit-salsa-with-baked-cinnamon-chips/

Chicken crap

This recipe is known as chicken sh!t in out house. Not sure why. It is basically a hot chicken salad casserole type dish.   Mom has been making it since we were in high school. 

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

Cinnamon Roll cookies

I love sugar cookies and I love cinnamon rolls.  So these cookies are a perfect combination. My husband doesn't care for either but enjoyed these cookies. Enjoy!

Ingredients

Cookies:
• 3/4 cup (1 1/2 sticks) butter, softened to cool room temperature
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Filling:
• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
Glaze:
• 4 ounces cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Directions

1. For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
3. Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.

recipe from picky palate

Korean beef

This is a "cheater" version but very tasty.   The sauce tastes like it is from PF Changs Mongolian beef. But cooking with flank steak never works out for me. So when I saw this recipe using ground beef I thought I would give it a try. We served it with quinoa (we use it instead of rice) and broccoli. It didn't look pretty but it tasted yummy.

Ingredients

• 1 pound lean ground beef
• 1/4 cup brown sugar (add more if you like it sweeter)
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced (see note)
• 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, sliced
• 
  

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
2. Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Recipe from thegirlwhoateeverything.com

baked fontina

I love cheesy dips.  I have had this one pinned for awhile now and finally got around to making it.  It did not disappoint. 

I followed the directions but used less olive oil.  There was still oil left in the pan that had such great flavor ad was perfect to dip bread in just like at a restaraunt.

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Directions

Preheat the broiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-fontina-recipe/index.html?oc=linkback