Chili Cheese Dip

This isn't that kind of chili cheese dip.  You know the ooey gooey processed cheese (chemicals) and a can of chili dip.  But you know?   That other stuff is good.  No redeeming nutritional value whatsoever, but good.  This is all just to clarify that I have eaten junk (and liked it!) and lived to tell about it.  ;)

Anyhow, I set out to make a recipe the other night and realized I didn't have all the ingredients, so I just came up with my own version.  The verdict?  Amazing.

Like so amazing I would have ate it all for dinner and not left any for Hubs when he got home amazing.  But I was a good little wifey and I did leave some for Hubs.

Begrudgingly.

Chili Cheese Dip

8 oz. cream cheese, softened

1/2 cup mayo
2 cans (4 oz. each) diced green chilies
1 cup Monterrey jack cheese
1/2 cup bread crumbs (see my tip here)
Diced jalapenos for topping, if you like the extra heat (Peanut and I don't, but Hubs does)
Salt and Pepper, to taste

Preheat oven to 400 degrees.

Mix together softened cream cheese and mayo until well blended.  Add in chilies and Monterrey cheese and mix evenly.  Place in an oven proof bowl and top with bread crumbs.  Heat until warm and starting to bubble and bread crumbs are browned on top, about 15 to 20 minutes.  Top with additional jalapenos if desired.

Serve with veggies, chips, crackers or bread slices. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Tried It & Loved It: Apple Cider Doughnuts

I know, I know.

Enough with the doughnut addiction, right?

Actually, the inspiration was that I had some apple cider to use up (from another recipe I tried) and I came across this in my blog reading.  And it was a doughnut recipe that used apple cider, so there was really no question if I would make them, only when. 

I made them the next day. 

These are a baked doughnut and Aimee uses a doughnut pan to bake hers.  Although I am not a fan of nonstick pans, I just might have to make an exception for my love of doughnuts.  Anyhow, not having a doughnut pan, I used my mini muffin cups and made doughnut "holes." 

They turned out really good.  They were really light and airy, not like your typical denser cake doughnut.  I suspect that's because these were baked and not fried.  But don't quote me on that!

Apple Cider Doughnuts ~ from Shugary Sweets

2 cup flour (I used soft white wheat)
3/4 cup sugar (I used sucanat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp salt
1/2 cup apple cider
1/4 cup applesauce
2 eggs
1 tsp vanilla extract

 

Pre-heat oven to 325 degrees.

 

Combine flour, sugar, baking soda, baking powder, nutmeg, allspice, cinnamon, and salt.   Add in cider, applesauce, eggs and vanilla extract.  Mix together until smooth and creamy~about two minutes.  

Place filling in zip top bag and snip off corner and "pipe" into doughnut pan (or mini muffin pan!) for easy distribution.  Bake for approximately 10 minutes (mine were about this long too), until doughnut springs back when touched.  

Cool for about 10-15 minutes and dust with powdered sugar or drizzle with apple cider icing.  I didn't do this part, but I am sure it's tasty! 

New Fall Tradition

We have our Christmas traditions and Easter traditions.  This year, we also have a new fall tradition.  And it's a "fall" tradition because it can go from the start of the apple season (end of August?) to as-long-as-I-have-apples-in-my-fridge tradition.  So it's really much longer than Halloween or Thanksgiving.  And these babies are stinkin' good, so I'll definitely stretch it out as long as I can.

So good and so easy.  I totally took the lazy way out and bought caramels (but I did have to unwrap them all so I don't know how "lazy" that really was).  You wash and dry the apples, stick "sticks" in them (I used lollipop sticks), melt the caramel, dip the apples, and dip in toppings--we used peanuts on some. 

They are ahhhh-mazing. 

We are so keeping up this tradition. 

 

Tried It & Loved It: Pumpkin Doughnuts

I am all about the fall flavors.  I mean, this recipe had me at pumpkin, but then combine that with doughnuts?  Well, that's just about over the top for me.  We all know how I love myself a doughnut.

Although, I did make an exception to my previously stated reasons for not frying the doughnuts last time and I fried them this time. And ohmylanta, were they good. 

Amazing, actually.  Of course, as Peanut was inhaling hers (like her mama) I said to Hubs, "Really though, what isn't good when it's full of sugar and deep fried?" 

Ahem. 

Alas, I didn't get a picture.  But please don't let that deter you, because these are SO yum. 

Pumpkin Doughnuts ~ adapted from The Happy Housewife 

2 cups flour (I did half all purpose, half soft white wheat)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup sucanat
2 Tablespoons butter (room temp)
1 egg
1/2 teaspoon vanilla
1/4 cup buttermilk
1/2 cup puree'd pumpkin
Oil for frying (I used coconut)

Powdered sugar for sprinkling

Mix together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and set aside.  In a separate bowl, cream together butter and sugar/sucanat.  Add in egg and mix well.   Add in buttermilk, vanilla, and pumpkin and mix to combine.  Mix wet and dry ingredients together until mixture forms a ball. 

Heat a large amount of oil in a skillet or fry pan to be three inches deep.  (The amount will vary depending on size of skillet.)   Heat oil to 350 degrees or until LOTS of small bubbles quickly roll off a wooden spoon stuck in the oil.  

On a well floured surface, roll dough out (dusting with flour as needed) to a quarter inch thick.  Using either a doughnut cutter or one large, one small circle shape(s), cut out doughnuts.  Separate  holes from rings.  Fry in oil about 1-2 minutes per side, flipping to fry opposite side.  Lay on paper towels to drain and cool slightly.  Sprinkle with powdered sugar just prior to serving.  

Mac & Cheese with Diced Ham

This is one of my go to recipes.  It's quick (yes, even as homemade, it's still a quick dinner), it's easy, and I always have the ingredients on hand to make this.  So if Leftovers night rolls around and we've already eaten up the leftovers that week, there's a good chance I'll be making some of this.  While I don't always have ham on hand, it's always a yummy addition to a wonderful comfort food. 

Mac & Cheese with Diced Ham

1 pound of pasta (I prefer the pieces {penne, elbow, shells, etc.} as opposed to noodles {spaghetti, fettuccine, etc.} but that's because I have a three year old and it means no cutting up food--you can use whatever type of pasta you like)

Boil a large pot of water and cook pasta according to package directions.  Drain pasta thoroughly when cooked. 

5 Tbsp butter
5 Tbsp flour
2 1/2 cups milk (I use whole)
2 Tbsp Dijon mustard
2 1/2 cups shredded cheese (I used a combo of sharp cheddar, Parmesan, and mozzarella this time, but what you have should work)
Salt and pepper
1 cup diced ham (if adding)

In a large saucepan, melt butter and whisk in flour.  Allow flour to cook for 1-2 minutes and whisk in milk.  As mixture starts to heat through it will start to thicken.  Whisk in mustard and shredded cheese and allow to heat for several minutes, stirring occasionally.  Add in diced ham.  Season with salt and pepper to taste.  Stir in drained pasta and mix sauce and pasta together until pasta is evenly coated.

Now, since this dish is fully ready to eat at this stage, I usually just serve the mac and cheese up.  I rarely take the extra step to bake, because 1. the dish is already ready to serve--I don't see the point in dirtying up another dish I am going to have to wash  2. yes, I am truly am that lazy.  BUT, that said, if you feel so inclined, you may.

Breadcrumb Topping 

1 slice bread, buttered

Place buttered slice of bread in food processor and pulse on high about 10-15 times or until it reaches  breadcrumb consistency.  Isn't that a nifty little trick?  If you don't have a food processor, mix about 2/3 cup prepared breadcrumbs and 2 tablespoons melted butter.

Spray a casserole dish liberally with non stick spray or coat well with butter.  Pour in mac and cheese and top with breadcrumb mixture.  Broil until top of casserole is nice and golden.  Serve and enjoy!

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Tried It & Loved It: Oven Fries

This one is such a great recipe and it's one I have been doing for several years now.  It's a great side to hamburgers, hot dogs--anything grilled really.  Plus, it's a healthier alternative to potato chips (a common accompaniment to grilled items) that are drenched in those unnatural vegetable oils.

And they couldn't be more simple, so there you go.

Oh, and next time I'll try to take a picture before our dinner gets devoured.  

Oven Fries ~ from Rachael Ray

Red potatoes, cut into wedges
Extra virgin olive oil
Grill seasoning (think Montreal's steak seasoning--get it at Costco, it's way cheaper.  Imagine that.)

Preheat oven to 425 degrees. 

Toss potato wedge slices in extra virgin olive oil and grill seasoning.  Layer evenly on baking sheet or baking stone.  I like the stone--makes 'em more crispy.  Bake for about 20-30 minutes or until cooked through. 

 
This recipe is linked to Life As Mom Ultimate Recipe Swap.

Another Tasty Treat--Almond Roca

I liked the Peppermint Bark I made, but I truly LOVE this.  Again, I apologize for the delay of this post, being after the holidays, but this was a surprise for some family.  My mom's best friend, who is no longer with us, used to make homemade Almond Roca.  It is such a treat and fairly easy to make, but unfortunately I was never able to get the recipe from her. Once again though, the internet is such a handy place and I combined a couple recipes together to come up with this one.

Almond Roca

2/3 cup slivered almonds

1 cup butter
1 cup sugar
1/3 cup water

12 oz. semi sweet chocolate chips
4 Tbs. cream
1/2 tsp. vanilla

1 cup finely chopped pecans (traditional roca uses walnuts)

As I did with the peppermint bark, I used the Silpat baking mats (see the "I Recommend" on the right) to do this, which makes this SO easy, but if you don't have those, you can wrap foil around a cookie sheet and butter it up really well.  That works too.

Sprinkle the almonds over the prepared baking sheet and set aside.  Bring your butter, sugar, water to a boil in a heavy metal pan and stir constantly until the temperature reaches 310 degrees.  Quickly pour over the almonds and spread in an even layer.  This will firm up rather quickly, however you may also place the baking sheet in the fridge to speed up the process.

While the toffee mixture is setting, melt the chocolate chips and cream in a double boiler.  Stir until smooth.  Remove from heat and stir in vanilla.  Pour over the toffee mixture and spread evenly.  Sprinkle the pecans over the chocolate and gently press into chocolate.  Let set until firm.  Once hardened, break into chunks and store in an air tight container in a cool place.  Again, I thought the fridge might be a little too cool and damp for an extended period, so I am just storing ours in our basement.

Enjoy!  Now I just might have to hide this from myself.....




Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold.

Christmas Treat

I finally did it.  I made Peppermint Bark this year.  I've been wanting to try to make it for several years now and just never have attempted it.  However, after walking through the grocery store, seeing these (which are absolutely tasty, just a little expensive) and the peppermint bark tubs at Costco, combined with a more limited budget than I have had in years past, it was the catalyst I needed.  I scoured the internet and some of my cookbooks and melded several recipes together to come up with one I like.  And it turned out pretty good, if I do say so myself.  The only thing I would do different next time, is to crush the peppermint up a little more than I did this time. 

Peppermint Bark

12 oz. semi-sweet chocolate chips
3/4 tsp. peppermint extract
4 Tbs. cream

12 oz. white chocolate chips

6 oz. peppermint red/white striped candies, crushed (crushed candy canes will work too)

I use the Silpat baking mats (see the "I Recommend" on the left) to do this, which makes this SO easy, but if you don't have those, you can wrap foil around a cookie sheet and butter it up really well.  That works too.

Heat your chocolate chips, peppermint extract, and cream in a double boiler and stir until smooth.  Spread in an even layer on the Silpat or foil. Chill in the refridgerator while preparing the white chips.

Heat your white chocolate chips in the double boiler until smooth and then spread evenly on top of the chocolate layer, being as careful as possible to not mix your layers of chocolate together.  Of the many recipes I scoured, many suggested not waiting until the chocolate layer was completely hard, as often times the layers will separate when breaking the bark into chunks.  While the white chocolate is still warm sprinkle the crushed peppermint evenly over the white chocolate.  I gently pressed the peppermint into the bark with the back of spoon so it would not all come off when it cooled.  Chill in the refrigerator until cold and firm (I left it in the refrigerator for several hours).  Once completely cool, break into chunks and store in an air tight container in a cool place--I thought the fridge might be a little too cool and damp for an extended period, so I am just storing ours in our basement. 

The basement also keeps it out of sight, out of mind for the DH as well.   Have to save some for the holidays.

Please come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.