I'm obviously on a cheese kick! While this is baking in my oven, a batch of Cheddar Poppy Seed Crackers is chilling in my fridge! This recipe is from a Southern Living Christmas Cookbook. Let me just tell you that my house smells amazing!
Peppery Cheese Bread
2 1/2 cups all-purpose flour
1 Tbsp sugar
2 tsp cracked black pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 8-oz container plain low-fat yogurt (I used sour cream)
1 cup shredded Cheddar cheese
1/2 cup vegetable oil
1/4 cup thinly sliced green onions
1/4 cup milk
1 Tbsp spicy brown mustard.
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.
Lightly grease bottom of a loaf pan; pour batter into loaf pan.
Bake at 350 for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove bread from pan, and let cool 1 hour on wire rack.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Friday, December 23, 2011
Cheddar Poppy Seed Crackers
Pinterest is an obsession. But, to the benefit of many this Christmas season, it has introduced new favorites in my recipe file! I first saw this picture last night before I went to sleep and I had to click on the link to check the recipe. I knew I had to make it when I thought about it while feeding Caleb in the middle of the night! I ran it by my sister-in-law and her response sealed the deal! And...the dough is chilling in my fridge right now! I can't wait to cut them out with my mini cookie cutters!
Cheddar Poppy Seed Crackers
1 2/3 c flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper
a pinch of salt
1/2 tsp freshly grounded black pepper
1 1/2 sticks butter, at room temperature
6 ounces sharp Cheddar cheese, freshly grated (Parmesan works great too)
2 Tbsp poppy seeds
1 large egg, beaten
1. Sift the flour, baking powder, paprika, cayenne, salt, and pepper.
2. Mix the butter and cheese until well blended. You can use a mixer or a sturdy spatula. Add the dry ingredients, continue to stir until soft dough is formed.
3. Divide the dough in half and wrap in plastic wrap. Chill in refrigerator for 30 minutes. Preheat oven to 350.
4. Take out one ball of dough and on a generously floured surface roll out to 1/8 - 1/3 inch thick. Sprinkle dough with 1 Tbsp poppy seeds. Cover with plastic wrap and gently roll over the dough to embed the seeds.
5. Cut with desired small cookie cutter and place on parchment lined baking sheet.
6. Bake for 12 minutes. The crackers should be dark golden and smell amazing! Let cool completely before serving or store in an air-tight container.
***The original post includes how to make the crackers in a log and slicing them into thin circles.
I may be making a second batch of these soon! Also, I think these would be exceptional in tomato basil soup!
Cheddar Poppy Seed Crackers
1 2/3 c flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper
a pinch of salt
1/2 tsp freshly grounded black pepper
1 1/2 sticks butter, at room temperature
6 ounces sharp Cheddar cheese, freshly grated (Parmesan works great too)
2 Tbsp poppy seeds
1 large egg, beaten
1. Sift the flour, baking powder, paprika, cayenne, salt, and pepper.
2. Mix the butter and cheese until well blended. You can use a mixer or a sturdy spatula. Add the dry ingredients, continue to stir until soft dough is formed.
3. Divide the dough in half and wrap in plastic wrap. Chill in refrigerator for 30 minutes. Preheat oven to 350.
4. Take out one ball of dough and on a generously floured surface roll out to 1/8 - 1/3 inch thick. Sprinkle dough with 1 Tbsp poppy seeds. Cover with plastic wrap and gently roll over the dough to embed the seeds.
5. Cut with desired small cookie cutter and place on parchment lined baking sheet.
6. Bake for 12 minutes. The crackers should be dark golden and smell amazing! Let cool completely before serving or store in an air-tight container.
***The original post includes how to make the crackers in a log and slicing them into thin circles.
I may be making a second batch of these soon! Also, I think these would be exceptional in tomato basil soup!
Thursday, December 8, 2011
White Queso
Finding a good white queso dip recipe has been a tough order. This recipe is easy and very good. Definitely a crowd pleaser!
White Queso (from Pappasito's)
1.5 lb white American cheese (NOT Velveeta, may have to get at the deli)
4 oz can green chilis, undrained
1 Tbsp minced garlic
1/2 c diced onion
1/3 c whole milk
1/2 c diced ripe tomatoes
1/4 tsp garlic salt
Melt cheese and milk in a saucepan. Stir until blended.
Add chilis, garlic, onions and garlic salt. Stir until onions are transparent.
Remove from heat, add tomatoes before serving.
*I used a can of Rotel instead of green chilis and tomatoes.
White Queso (from Pappasito's)
1.5 lb white American cheese (NOT Velveeta, may have to get at the deli)
4 oz can green chilis, undrained
1 Tbsp minced garlic
1/2 c diced onion
1/3 c whole milk
1/2 c diced ripe tomatoes
1/4 tsp garlic salt
Melt cheese and milk in a saucepan. Stir until blended.
Add chilis, garlic, onions and garlic salt. Stir until onions are transparent.
Remove from heat, add tomatoes before serving.
*I used a can of Rotel instead of green chilis and tomatoes.
Friday, December 4, 2009
Salted Caramel Strawberries
I first saw this recipe in my April 2009 Southern Living. It's been begging me to make them! Well, today is that day! I've made them for a Elf 'n Burritos. A night where our friends get together to eat burritos and watch the movie Elf. They are simple to make and very pretty. A perfect combination of sweet and salty. I think it's sure to be a crowd favorite! Sorry for the picture quality, it was taken with a phone.
Salted Caramel Strawberries
20 large fresh strawberries (rinsed and dried)
40 caramels
3 Tbsp whipping cream
1/4 tsp salt
1 1/4 cup coarsely chopped mixed nuts
Wax paper
Pat strawberries completely dry with paper towels.
Microwave caramels, 3 Tbsp whipping cream, and 1/4 tsp salt in a 1-qt microwave-safe bowl at MEDIUM (50%) power for 3 1/2 minutes, stirring at 1 minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes.
Serve immediately, or cover and chill up to 8 hours.
*I used the new Kraft Caramel bits, no wrappers!
*I would just use chopped peanuts next time.
*Definitely spray your wax paper. I know it's weird, but it'll keep the caramel from sticking.
Salted Caramel Strawberries
20 large fresh strawberries (rinsed and dried)
40 caramels
3 Tbsp whipping cream
1/4 tsp salt
1 1/4 cup coarsely chopped mixed nuts
Wax paper
Pat strawberries completely dry with paper towels.
Microwave caramels, 3 Tbsp whipping cream, and 1/4 tsp salt in a 1-qt microwave-safe bowl at MEDIUM (50%) power for 3 1/2 minutes, stirring at 1 minute intervals.
Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes.
Serve immediately, or cover and chill up to 8 hours.
*I used the new Kraft Caramel bits, no wrappers!
*I would just use chopped peanuts next time.
*Definitely spray your wax paper. I know it's weird, but it'll keep the caramel from sticking.
Wednesday, October 28, 2009
Pumpkin Dip
Ok, this recipe is delicious! This was made by my suite Anna at Tara's baby shower. She served it in a small pumpkin, with the stem on the side! It brought our food table to a new level! This is sure to be a hit at your next get-together!
Pumpkin Dip
3/4 can pumpkin pie mix
2 (8-oz) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Mix all ingredients and serve with gingersnaps and shortbread cookies.
Pumpkin Dip
3/4 can pumpkin pie mix
2 (8-oz) cream cheese, softened
1 cup powdered sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Mix all ingredients and serve with gingersnaps and shortbread cookies.
Tuesday, August 18, 2009
Oven Roasted Tomato Sauce
This.changed.my.life.
forever.
You must make this now!
Plus, your home will smell A-mazing!
Oven Roasted Tomato Sauce
3 pounds Romanita tomatoes (or equal parts Roma and Cherry), cut in half
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 Tablespoons fresh oregano or basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 400. On a cookie tray (or roasting pan), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to carmamelize, about 30 to 45 minutes.
Remove from oven and allow to cool to room temperature.
Place tomatoes in blender. Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use as a dipping sauce for vegetables, on toasted bread, pizza, or pasta.
forever.
You must make this now!
Plus, your home will smell A-mazing!
Oven Roasted Tomato Sauce
3 pounds Romanita tomatoes (or equal parts Roma and Cherry), cut in half
1/2 cup extra virgin olive oil
12 cloves garlic, peeled
2 Tablespoons fresh oregano or basil leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Preheat oven to 400. On a cookie tray (or roasting pan), combine the tomatoes, olive oil, garlic, basil or oregano, salt and pepper. Roast until the tomatoes begin to carmamelize, about 30 to 45 minutes.
Remove from oven and allow to cool to room temperature.
Place tomatoes in blender. Blend to desired consistency. If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use as a dipping sauce for vegetables, on toasted bread, pizza, or pasta.
Fried Zucchini
I'll admit. I'm a Food Network junkie. While at my parents home (b/c I don't have cable at my own house) all I want to do is watch channel 53! No matter how tired I am I can always make it through another episode! This recipe is from The Neely's.
Fried Zucchini
Peanut oil, for frying
3 large zucchini, cut into 1/2 inch rounds
1/2 cup flour
1 1/2 cups panko bread crumbs (I'm addicted to these!)
1/4 cup finely grated Parmesan
2 Tablespoons finely chopped parsley leaves
1/2 teaspoon red pepper flakes
salt and pepper
3 eggs, lightly beaten
1/4 cup water
Spicy dipping sauce (recipe posted separately)
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes, and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.
Fried Zucchini
Peanut oil, for frying
3 large zucchini, cut into 1/2 inch rounds
1/2 cup flour
1 1/2 cups panko bread crumbs (I'm addicted to these!)
1/4 cup finely grated Parmesan
2 Tablespoons finely chopped parsley leaves
1/2 teaspoon red pepper flakes
salt and pepper
3 eggs, lightly beaten
1/4 cup water
Spicy dipping sauce (recipe posted separately)
Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes, and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.
Thursday, June 25, 2009
Stuffed Mushrooms
This recipe sends me immediately to family gatherings during the winter! So fantastic...always a hit!
Stuffed Mushrooms
1 large package whole, fresh mushrooms
wash and de-stem, chop stems very fine
1 pound bulk sausage, mild or hot
brown and drain
Add stems and sausage together in black skillet.
Add onion powder.
Add 1 block Mozzarella Cheese (shredded)
Cook until cheese melts.
Stuff mushrooms.
Heat in oven (350) for 10 - 15 minutes.
EAT! EAT! EAT!
Tuesday, June 9, 2009
Hot 'N Cheesy Crab Dip
Hot 'N Cheesy Crab Dip
1 lb Velveeta, cut into 1/2 inch cubes
1 can (6.5 oz) crabmeat, drained, flaked
4 green onions, sliced
1/2 cup chopped red bell peppers
1/2 cup sour cream
1/8 tsp ground red pepper
Mix first 4 ingredients in large microwaveable blow. Microwave on HIGH for 5 minutes, or until Velveeta is completely melted, stirring after 3 minutes.
Stir in remaining ingredients.
Serve with assorted vegetables and crackers.
1 lb Velveeta, cut into 1/2 inch cubes
1 can (6.5 oz) crabmeat, drained, flaked
4 green onions, sliced
1/2 cup chopped red bell peppers
1/2 cup sour cream
1/8 tsp ground red pepper
Mix first 4 ingredients in large microwaveable blow. Microwave on HIGH for 5 minutes, or until Velveeta is completely melted, stirring after 3 minutes.
Stir in remaining ingredients.
Serve with assorted vegetables and crackers.
Thursday, April 23, 2009
Veggie Pizza
Delicious, very pretty, and a great twist on crudettes.
Veggie Pizza
2 packages of croissant rolls
1 cup sour cream
1 (8 oz) cream cheese, softened
1 package dry Ranch dip
1 tsp dill weed
1/4 tsp garlic salt
Finely chopped vegetables
Shredded cheese
Preheat oven to 350. On a lightly greased baking sheet, spread the croissant rolls across it. Blend the seams together. Using a fork, poke holes throughout the dough.
Bake for 10 minutes. Cool completely.
Mix together sour cream, cream cheese, Ranch dip, dill, and garlic salt. Spread mixture onto croissant rolls.
Top with finely chopped vegetables. You can use any combination of: broccoli, cauliflour, carrots, bell pepper, radish, cucumber. Top with cheese.
Chill for up to 2 hours.
Cut into small squares and serve.
Veggie Pizza
2 packages of croissant rolls
1 cup sour cream
1 (8 oz) cream cheese, softened
1 package dry Ranch dip
1 tsp dill weed
1/4 tsp garlic salt
Finely chopped vegetables
Shredded cheese
Preheat oven to 350. On a lightly greased baking sheet, spread the croissant rolls across it. Blend the seams together. Using a fork, poke holes throughout the dough.
Bake for 10 minutes. Cool completely.
Mix together sour cream, cream cheese, Ranch dip, dill, and garlic salt. Spread mixture onto croissant rolls.
Top with finely chopped vegetables. You can use any combination of: broccoli, cauliflour, carrots, bell pepper, radish, cucumber. Top with cheese.
Chill for up to 2 hours.
Cut into small squares and serve.
Hot Onion Dip
Another fantastic and easy recipe!
Hot Onion Dip
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped*
2 cups Parmesan cheese, shredded
1/2 cup mayonnaise
Mix all ingredients together.
Pour into a lightly greased 9x9 dish.
Bake at 400 for 30 minutes, or until the top is brown.
Serve with assorted crackers and/or vegetables.
*I buy the pre-cut onion, bell pepper, celery package in the frozen section of WalMart. The taste is great and it adds a little color too!
Hot Onion Dip
3 (8 oz) packages cream cheese, softened
1 onion, finely chopped*
2 cups Parmesan cheese, shredded
1/2 cup mayonnaise
Mix all ingredients together.
Pour into a lightly greased 9x9 dish.
Bake at 400 for 30 minutes, or until the top is brown.
Serve with assorted crackers and/or vegetables.
*I buy the pre-cut onion, bell pepper, celery package in the frozen section of WalMart. The taste is great and it adds a little color too!
Friday, March 27, 2009
Spicy Crackers
This has been a big hit to take to get-togethers. You can make them as hot or mild as you like.
Spicy Crackers
1 box saltine crackers
1 package Ranch mix
1 cup canola oil
1 teaspoon garlic powder
1 to 4 Tablespoons red pepper flakes
Line crackers in a plastic container.
Mix all other ingredients and pour over crackers.
Turn every 15 minutes until mixture is absorbed.
***Using oyster crackers:
2 packages oyster crackers
2 packages Ranch mix
1 1/2 to 1 3/4 cups canola oil
1 3/4 teaspoons garlic powder
1 to 6 Tablespoons red pepper flakes
Follow directions above.
Spicy Crackers
1 box saltine crackers
1 package Ranch mix
1 cup canola oil
1 teaspoon garlic powder
1 to 4 Tablespoons red pepper flakes
Line crackers in a plastic container.
Mix all other ingredients and pour over crackers.
Turn every 15 minutes until mixture is absorbed.
***Using oyster crackers:
2 packages oyster crackers
2 packages Ranch mix
1 1/2 to 1 3/4 cups canola oil
1 3/4 teaspoons garlic powder
1 to 6 Tablespoons red pepper flakes
Follow directions above.
Pesto
I have wanted to make homemade pesto for a long time now, and I'm not going to lie. This recipe is A-MAZING! It will not disappoint! I got the recipe from Chef Curtis Stone.
Pesto
1 1/2 bunches fresh basil leaves
4 oz toasted pine nuts (I didn't toast mine)
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
Grind the basil, nuts, and cheese with morter and pestil, or food processor, until smooth paste forms.
Slowly add olive oil. Continue to blend until incorporated.
With pasta
Add to any type of pasta. Note: if the pasta is hot, it will melt the parmesan cheese in the pesto. Add fresh tomatoes for a great burst of flavor and color.
With tilapia
Season 4 filets with salt and pepper on both sides.
Heate a large saute pan over med-high heat. Add 1 T olive oil and cook fish 1 to 2 minutes on flesh side. Flip over and spoon the pesto generously over the filets.
Transfer the pan to the broiler. Broil for 2 to 3 minutes or until the fish is cooked through. Remove fish and allow to rest on a plate before serving.
With chicken
Dredge chicken breasts in an egg and water wash. Coat with panko bread crumbs. Cook in skillet over medium-high heat. Dice and add on top of pesto pasta.
***You can also use the pesto for brushetta.
Pesto
1 1/2 bunches fresh basil leaves
4 oz toasted pine nuts (I didn't toast mine)
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
Grind the basil, nuts, and cheese with morter and pestil, or food processor, until smooth paste forms.
Slowly add olive oil. Continue to blend until incorporated.
With pasta
Add to any type of pasta. Note: if the pasta is hot, it will melt the parmesan cheese in the pesto. Add fresh tomatoes for a great burst of flavor and color.
With tilapia
Season 4 filets with salt and pepper on both sides.
Heate a large saute pan over med-high heat. Add 1 T olive oil and cook fish 1 to 2 minutes on flesh side. Flip over and spoon the pesto generously over the filets.
Transfer the pan to the broiler. Broil for 2 to 3 minutes or until the fish is cooked through. Remove fish and allow to rest on a plate before serving.
With chicken
Dredge chicken breasts in an egg and water wash. Coat with panko bread crumbs. Cook in skillet over medium-high heat. Dice and add on top of pesto pasta.
***You can also use the pesto for brushetta.
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