Chunky Guacamole

Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

INGREDIENTS

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)

1/4 cup minced fresh cilantro leaves

1/4 teaspoon table salt

1/2 teaspoon ground cumin (optional)

2 tablespoons lime juice

INSTRUCTIONS

1. 1. Mince onion, garlic, and jalapeno and place into a medium bowl.

   2. Halve one avocado, remove pit, and scoop flesh into the bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
   3. Halve and pit remaining two avocados, and prepare cutting into chunks.  Leaving the avocado in the shell, I make several thing slices running a knife longwise down the avocado being careful not to slice through the shell.  Then make several slices going the opposite direction, forming small cubes. Gently scoop out avocado into bowl with mashed avocado mixture.
   4. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.  This keeps the avocados from turning brown.)

Coconut Cream Fruit Dip

I found this recipe on the "Dessert Now, Dinner Later" blog here.

Ingredients:

• 8 ounces of cream cheese, softened
• One 15 ounce can of Cream of Coconut (this is in the drink mixers aisle--this is not coconut milk)
• 1 cup of whipping cream & 1/4 cup powdered sugar & vanilla to taste, whipped to stiff peaks (Or, to simplify, use 8 oz of Cool Whip, thawed)

Instructions:

1. Whip softened cream cheese until there are no lumps.
2. Whip in the whole can of cream of coconut until thoroughly blended.
3. Fold in the whipped cream (or cool whip) just until evenly mixed.
4. Serve with fruit, cookies, etc.  Refrigerate the leftovers.

This makes a LARGE bowl of this yummy dip!!  (You can half it, if you have something to do with the rest of that can of cream of coconut!)

Fruit Dip

1 c. brown sugar                   

1 tsp. vanilla

8 oz. cream cheese

Mix together until smooth. Serve with apples or any fruit.

Wingers Sticky Fingers

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package. My favorite way is to deep fry them.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!

 

Homemade Ranch Dressing:

 

Ingredients
1-2 cloves Garlic (You can just use garlic powder as well, if you don't have any fresh)
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives (I use the dried kind in a bottle I found in the produce section)
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency) (if I don’t have buttermilk on hand [which I rarely do-so I use this trick a LOT], I mix up a substitute of one cup of milk and a tsp of lemon juice or a tsp of cream of tartar).
Preparation Instructions
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Cheesy Buffalo Chicken Dip (Feb 2012)

2 chicken breasts shredded or two large cans of chicken breast
1 stalk celery
1 tsp olive oil or butter
3/4 cup ranch dressing
3/4 cup bleu cheese dressing
1 8 oz package of cream cheese
1/3 cup buffalo sauce or hot sauce (Frank's)
1 cup shredded sharp cheddar

Preheat oven to 350. If using chicken breasts, boil for 20 minutes until cooked.  Shred chicken.  Chop celery fine (I use my small food processor) and saute chopped celery in olive oil or butter until soft.  Mix all ingredients together, pour into an 8x8 baking dish, and bake at 350 until brown and bubbly.

Veggie Dip

Equal Parts:
mayo
sour cream
cottage cheese
(I used 1 cup of each)

and

1 ranch dressing packet

Mix together and devour on veggies of choice!

Easy Cheesy Hot Bean Dip

Ingredients:

1 (8 oz) block of Cream Cheese, softened
1 (15.5 oz) Can of Bushes Chili Starter Beans
1 Jar of Salsa (8-12 oz)
1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc...)

Directions:

Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz).
Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.

Garlic Fridge Pickles - July 2011 at Marlana's

Garlic Fridge Pickles

• 2 whole Cucumbers
• 2 cloves Garlic (I used that mashed garlic that comes in a jar)
  
• 1 cup Vinegar (I used 1/2 c. white vinegar and 1/2 c. red wine vinegar)
  
• 1 cup Water
• ⅓ cups Sugar
• 1 Tablespoon Salt
• 1 teaspoon Dill, Dried
• 1 pinch Red Pepper Flakes
• 1 pinch Coriander (Didn't have this; I used a dash of celery salt)
  
• 6 whole Peppercorns (I used about 1 tsp. coarse pepper)
  

Use cucumbers with no wax residue on the peels (I peeled my cucumbers)

Slice cucumbers in 1/4″-1/8″ slices.

Cut garlic cloves in quarters, then smash them a bit.

Put cucumbers and garlic in a bowl.

Heat vinegar (I like apple cider vinegar, but white works also), water, sugar, salt, dill, red pepper flakes, coriander and peppercorns in a small sauce pan until sugar and salt are dissolved.*

Pour over the cucumbers and garlic.

Cover and let marinate in refrigerator for at least two hours.

Serve cold.

Crab Wonton Stars with Firecracker Sauce

8oz Crab
8oz Cream Cheese
1/8 C Sour Cream
1/2 T Garlic Powder
1/2 T Sugar
Chopped Green Onion (I didn't measure it)
Soy Sauce (splash, I didn't measure it either)

Wonton Wrappers
Sweet Red Chili Sauce

Blend ingredients and place small spoonful in center of wonton wrapper. Seal edges with water. Fry in oil for one minute at 350 degrees.

Barbecue Chicken Pizza

Crust:

 1 1/2 C. Hot Water
2 tsp. Real Salt
2 Tbls. Sugar
2 1/2 tsp. Instant Yeast
3- 4 cups flour (closer to 3, do not add too much)
1 tsp. dough enhancer

Combine all ingredients in your mixer.  Add flour little by little at the end so that you do not add too much.  The dough should be soft, not too sticky.  Let it kneed in the mixer for about 15-20 minutes.  Knead a few more minutes with your hands.  Set on counter and cover with damp cloth for 5 minutes (while you are getting everything ready).

Sauce:

1 can tomato sauce
Favorite barbecue sauce
(you want equal amounts.  I used the can of tomato sauce to measure the barbecue sauce in)

Shredded Chicken
Purple onion (chopped very fine)
Mozzarella cheese

Roll out dough to make pizza shape.  Cover with the barbecue/tomato sauce.  Add shredded chicken and purple onion.  Cook on 500 degrees-- or as high as your oven will go-- for 5-10 minutes.  Then add cheese and cook again until cheese is completely melted and starts browning. YUM!

Papa a la Huancaina (Cheesy Peruvian Potatoes)

225 grams Cream Cheese (one brick)
5 Aji amarillos (yellow peruvian peppers, I had to get them from Jenna)
6 soda crackers
1/4 C vegetable oil
1/4 C evaporated milk
1 hard boiled egg
Potatoes, boiled, peeled, sliced
Hard boiled eggs, peeled and sliced
lettuce and kalamata olives to garnish

Cut and wash peppers, remove seeds and veins. In a blender add peppers,milk, oil. Blend well. Add crackers and hard boiled egg. Add cream cheese a little at a time. Consistency should be creamy, not too runny. Add more milk if too thick. If too thin add more cream cheese. Salt to taste. Serve over sliced potatoes and eggs on a bed of lettuce, garnished with Kalamata olives. (I forgot to get my olives out!!)

Sausage Cheese Balls

I didn't care for these but I think I used too much sausage (I used the whole pound).

• 1 pound shredded Cheddar cheese, room temperature
• 1/2 pound butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black or cayenne pepper
• 8 ounces pork sausage, cooked and drained

In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.

Cordon Bleu Appetizer

1 pkg cream cheese softened
1 tsp dijon mustard
1cup shredded swiss cheese
3/4 cup cubed ham (cooked)
Sourdough baguette bread sliced

Mix together cream cheese and mustard. Add in swiss and ham. Spread about 1Tbsp of the cheese mixture on each slice of bread. Bake at 350 for 12-15 minutes or until tops are lightly browned.

Super Nachos

1 can refried beans
1 lb. ground beef
1/2 cup green onions
1 small can diced green chilies
3 cups Cheddar cheese
1 small can black olives, chopped
3/4 cup Salsa
1 C sour cream
2 large tomatoes, diced
bag of tortilla chips

Spread beans in 9X13 inch baking dish and cover with cooked meat. Next, spread the chilies over the meat, top with grated cheese and drizzle salsa over the top.  At this point, the dish may be covered and chilled until 30 minutes before serving.  Bake  uncovered at 350 degrees for 25 minutes.  Quickly remove from oven and add chopped olives, spread with sour cream, then top with green onions and tomatoes.

May 2010 (Arian's house)

Baked Cheddar Bacon Spread

8oz cream cheese
1 cup sour cream
1 Tbsp mayonnaise
1/2 medium onion, chopped fine
1/2 pound bacon, cooked crispy and crumbled
2 cups shredded sharp cheddar cheese
garlic powder to taste

Beat cream cheese, sour cream, and mayonnaise until smooth.  Saute onion in butter until onion is translucent.  Stir onion, bacon, garlic powder, and half of shredded cheese into cream cheese mixture.  Spread into a small baking dish.  Top with remaining cheese.  Bake at 350 for 30 minutes.  Serve with your favorite cracker, bread, or chips.

Spinach Cheese Dip

(April at Julie's house)

Spinach Cheese Dip
1 pkg. cream cheese, softened
1 jar (16 oz) salsa
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend, divided.
Tortilla chips

In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.

Southwestern Egg Rolls

(March at Jenna's house)

1 1/2 cans black beans
1/2 C corn (frozen, but thawed)
1/4 C red onion, chopped very fine
2 avocados, cubed in small pieces
1/2 C red bell pepper, chopped very fine
1/2 C Jalepino, chopped very fine (less if you don't want to big of a bite)
1/2 tsp pepper
1/2 tsp chile powder
1/2 tsp garlic powder
2 chicken breasts, grilled then cubed into small pieces
6 oz. colby jack cheese

mix all ingredients together into mixing bowl. Add chicken and cheese and mix together. Put mixture into egg rolls and deep fry for 2-3 minutes or until they are brown. Slice in half and serve with Avocado- Ranch Dipping Sauce. This recipe yields 30 egg rolls.

Avocado- Ranch Dipping Sauce

1/4 C smashed, fresh avocado
1/4 C mayonnaise
1/4 C sour cream
1 Tbls buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

Mix all together and chill.

Cheesy Queso Dip

Melt a large brick of Velveeta cheese in the microwave. Add 1 can of drained diced tomatoes with green chiles, some salsa, and taco sauce to taste. Mix it all together, put it in a crock pot to stay warm, and serve with tortilla chips.


*Not my best effort to date.*

Caramel Fruit Dip
(February at Julie’s House made by Marlana)

1 pkg. cream cheese, softened at room temperature
¾ C. brown sugar, dark
½ C. sugar
1 tsp. vanilla

Mix all ingredients either with a blender or by hand. Serve with fruit or pretzels! Makes a great after school snack.

Mexican 7-Layer Dip-Jan at Lori's House

Spread 1 can refried beans on bottom of 8 x 8 pan.
Spread a thin layer of salsa on top,
Then a thin layer of sour cream. (You can mix the sour cream with a little bit of milk, it makes it easier to spread.)
Sprinkle grated cheddar or Mexican cheese on top.
Then sprinkle a layer of sliced olives on top of that.
Then dollop spoonfuls of guacamole around the edges of the pan.
Sprinkle the whole thing with shredded lettuce.

Chill for at least 1 hour and then enjoy! This works great with scoops chips so you can fill your chip with the dip.

By-LaVon Jacson