Archive for the ‘Appetizer’ Category

Monster Cookie Dough Cookie Dip

May 16, 2012

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Once again, Pinterest has come to save the day!  I brought this yummy recipe to Kim’s Boo-Hoo Party. I love it because you can eat cookie dough w/o worrying about raw eggs.  It’s also pretty versatile. The original recipe called for mini-M&M’s but I didn’t have any so I didn’t put them in. I may even try butterscotch chips next time. Or maybe some Peanut Butter chips. The varieties are endless. These could also be made into truffles. Mmmmm, this yummy goodness rolled into a ball AND coated in chocolate . . . .  I’ll be right back, I think I’m going to have to try that.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Here is where I originally found this recipe:

http://www.skiptomylou.org/2012/02/21/monster-cookie-dough-dip/

Ninfa’s Chili Con Queso

June 16, 2011
Immature jalapeno capsicum annuum var annuum

Image via Wikipedia

It was a very sad  day for us when we returned to Austin to find out that our favorite Mexican Cantina had closed and was only available in Houston, a city we avoid like the plague. So when their recipe for their Queso became known, we tried it and found it to be a comforting part of Austin in Jeffersonville. Even though we now have a Chuys ( a Tex Mex restaurant that started in Austin), it is good, but we are still praying for a Ninfa’s!

1 Cup of milk

1 1/2 lbs Velveeta

1/2 Cup of half and half

2 1/2 oz grated cheddar

1 oz diced green pepper

1/2 oz diced jalapenoes

1 oz diced onion

1 oz diced celery

3 1/2 oz diced tomatoes

1 oz pickled jalapeno

2 sprigs of fresh cilantro

1. Place milk, half and half and Velveeta in a heavy bottomed saucepan or on top of a double boiler, cook over low-medium low until melted. Add the cheddar, stir until melted.

2. Lightly saute the pepper, onion and jalapeno in a little butter.

3. Add the tomatoes, pickled jalapeno, cilantro and celery and the saute mix into the cheese mix

Peanut Butter and Chocolate Kiss

May 19, 2011

Awhile back I had posted my recipes that I took w/ me to Christmas dinner. I used they Phyllo cups for one of the recipes and I have been luvin them ever since.  While having a party at my house last Saturday I got out the trusty Phyllo cups and noticed a yummy recipe on the back.  I know they say to never try new recipes on guests but oh well.  They were delicious!! (And I don’t even like marshmallows)

INGREDIENTS:

  • 1/4 cup creamy peanut butter
  • 1/4 cup marshmallow cream
  • 1/2 teaspoon vanilla extract
  • 15 Athens Mini Fillo Shells (1 box), thawed at room temp. for 10 min.
  • 15 Hershey’s Kisses (unwrapped)

In a small bowl, place peanut butter, marshmallow cream, and vanilla. Blend well.

Spoon 1 rounded teaspoon of filling into each shell. Top with a Kiss.

Serve immediately or refrigerate til ready to use.

That’s it!!! So simple and yet so yummy.  I doubled the batch and had plenty of dessert appetizer thingys for everyone.

Here’s the brand that I used.  I am sure that brand doesn’t matter. This is just the only ones Wal-Mart had.

Chocolate Covered Strawberries

February 24, 2011

To give you an idea of how cheap it can be to make your own chocolate covered strawberries, let me break it down for you:

3 containers strawberries= $7.50 (at $2.50 each- they are often cheaper in season)

1 package Ghirardelli semi-sweet chocolate chips= $3

1 package Chirardelli white chocolate chips= $3

Total cost for about 5 dozen chocolate covered strawberries= $13.50 (cheaper when strawberries are in season or if you use a cheaper brand of chocolate)

Note: At Valentine’s Day, grocery stores were selling little boxes of 4 berries for $8.00!!!

Obviously, you may not want to make 5 dozen of these tasty treats, but that’s about how many you can make with the two packages of chocolate chips. You can make less and have chocolate leftover. (If you run out of semi-sweet chocolate and still have strawberries left, it looks pretty to dip them in white chocolate and sprinkle them with dark chocolate sprinkles.)

Directions:

1. Wash the strawberries by wetting a paper towel and blotting them. Do not run under water to wash them or they will get mushy.

2. Prepare your work area. Place wax paper on a cookie sheet. Clear a shelf in your fridge or freezer. Get out a small but deep glass dish in which to melt the chocolate. You will need another dish to melt the white chocolate (or you can wash the first dish and re-use it). Get out a small plastic baggie. This is how you will drizzle the white chocolate.

3. The trick to melting chocolate is to do so in small batches in the microwave on 50% power. Start by placing the dish of chocolate chips in the microwave for 1 minute. Take out and stir. Place back in the microwave and heat at 15 second intervals, stirring in between until smooth. (These directions are also on the package of chocolate chips.)

4. Now you can dip your first batch of berries. It’s all in the wrist. Dip the berry straight down and then twist your wrist to sort of roll the strawberry in the chocolate. Pull it out straight up and let the excess chocolate drip off. Place the berry on its side on the wax paper. It will be helpful to place all the stems facing the same direction. When the chocolate becomes too shallow to work with, add more chocolate and melt as directed above. Once you have all your berries dipped in chocolate, place them in the fridge to harden.

5. While the berries are in the fridge, you can prepare your white chocolate for drizzling. Melt as directed above. Note: White chocolate tends to scorch easily. Make sure you don’t cook it too long. It will be thicker than the semi-sweet chocolate.

6. When the white chocolate is melted, place in the plastic baggie, cut a tiny snip in the corner and use this to squeeze chocolate onto the berries. The thickness of the drizzle will depend on how big of a hole you cut in your baggie. You may want to practice this technique a few times to get the hang of it. Place the berries back in the fridge until completely hardened.

7. For a nice presentation, you can place each berry in its own separate paper muffin cup.  These make excellent gifts and would also look impressive on the table at your next party or baby shower.

Black Bean Burrito

February 15, 2011

This Black Bean Burrito recipe was adapted from a black bean soup recipe I posted a few months ago. The measurements are not exact so you can adapt the recipe to fit your tastes.

1 can black beans, drained but not rinsed

crushed red peppers- couple dashes

onion flakes- couple generous dashes

garlic flakes- couple generous dashes

cumin- couple dashes

a few glugs of worchestershire sauce

squirt of ketchup

generous squeeze of lime juice/lemon juice

little bit of chicken broth

tortillas ( I use whole wheat)

Shredded cheddar cheese

Optional: Salsa and/or sour cream

Directions:

1. Add the beans and seasonings to a small saucepan and heat to a gentle boil over medium heat. Lower heat to a simmer and stir often until beans become soft and start to fall apart, about 20 minutes or so. (Keep a close watch so as not to burn the beans!)

2. Mash with a spoon or place mixture in a blender for a smoother consistency.

3. Spoon beans onto tortilla. Sprinkle with cheese and heat in the microwave about 20 seconds or until cheese starts to melt.

4. Roll up into a burrito and serve with salsa and/or sour cream.

Note: This recipe has also been taste tested by my 12 month old baby. I just added a few extra splashes of chicken broth when I pureed the beans so it wasn’t so thick, and David loved it. One can of beans made two burritos and two small containers of baby food. In addition to burritos and baby food, this would also make an excellent dip to serve with tortilla chips or pita bread.

Pita Bread

February 2, 2011

Freshly Made Pita Bread

This is a great recipe for pita bread for dipping in freshly made hummus! Yesterday I made this for my kids’ afternoon snack, and they devoured it. I found this recipe in the recipe booklet that came with my bread maker. Because this recipe uses a bread maker, it’s fairly simple to make.

Pita Bread

Ingredients:

Directions:

  1. Put ingredients in bread maker according to manufacturers instructions. Set to dough setting.
  2. When bread maker is done, place dough onto lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
  3. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
  4. Bake at 500 degrees for 5 minutes until puffed and tops begin to brown. Note: My oven only heats up to 450 degrees, so I bake them at 450 degrees for 10 – 15 minutes. Check them every 5 minutes to make sure they do not burn.
  5. Cut in half to form 2 pockets or cut into wedges for dipping in hummus. Makes 20 pita pockets.