Hot Cheese Dip

This recipe is one of my mainstays.  I turn to this recipe often when I'm not sure what else to make.  It's a crowd favourite.  It's an interesting combination - don't let the almonds and cream cheese combination throw you off.  It's really good!

Recipe:
1 pkg. cream cheese (250 g)
1/3 cup mayonnaise
1/3 cup toasted sliced or slivered almonds
2 Tbsp. chopped green onion
1 1/3 cups grated swiss cheese

Tip:  I use low fat cream cheese and mayonnaise to make this dip a little healthier.

Mix all together.  Bake in a 350 degree oven for 15 minutes until hot and bubbly.

Serve with assorted veggies - I use carrots, celery and peppers.

This dip freezes well.  Simply thaw in refrigerator before baking.

Pizza

We often make homemade pizza on a Friday night.  We usually keep it really simple - we purchase the pizza dough and add crushed tomatoes for the base and mozzarella cheese.  Pure Italian!  This particular Friday, I felt like trying something different.  It's a Mediterranean style with artichokes, roasted red peppers, and goat cheese.

Not my best picture - sorry!

Directions:

Preheat oven to 425 degrees F.

• 1 premade pizza dough
• Crisco shortening
• 1 can whole roma tomatoes
• 1 tsp olive oil
• 2 garlic cloves
• fresh basil
• roasted red peppers (from a jar)
• martinated artichokes (from a jar)
• fresh roma tomatoes
• sliced red onion
• sliced black olives (optional)
• goat cheese, crumbled
• mozzarella cheese, shredded

Let the pizza dough rise in a warm, dry place (we use the oven, turned off of course).
When doubled in size, it's ready to use.

Open the tin of tomatoes.  Discard the liquid.  Gently squeeze the tomatoes, discarding any seeds and stems.  You will end up with a crushed tomatoe consistency.  Add 1 or 2 finely diced garlic cloves and 1 tsp olive oil.  Gently tear a few basil leaves and add to mixture.  Mix all together.

Spread Crisco shortening on the bottom of the pizza pan.  Gently spread out the pizza dough, making sure it catches all sides of the pan.

Spread the tomatoe sauce on top of the dough.

Slice the artichokes, red peppers, red onion, olives, and tomatoes.  Spread each ingredient in a layer on top of the pizza. 

Bake pizza in oven for approximately 10-15 minutes until the crust starts to turn golden brown.  Turn down the oven to 375 F. and continue baking until crust is done. 

Remove pizza from the oven.  Spread the mozzarella cheese on top and crumble the goat cheese over all.  Return to oven until cheese is melted.

Mange!

Outrageous Brownies

We were going to our friend's cottage for the weekend and I was making brownies to bring up.  I wanted something a little different from the usual brownies, so I decided to add Reese's Peanut Butter Cups to one batch and Skor Bars to another.  Oh my!  They were sooooo good.

Recipe:

1 package Brownie Mix (yup, I cheat!)
9 miniature Peanut Butter Cups
1/4 cup Chocolate Chips
1/4 cup Peanut Butter Flavoured Chips

Prepare the brownie mix as per the package directions. 

Prepare an 8" or 9" pan by lining it with foil, making sure the foil goes over two of the edges (so you can pick it up and remove the brownies once they're cooled).  Coat the foil with cooking spray.

Cut the 6 Peanut Butter Cups into pieces (approx. 1/3"). 

Carefully fold into the brownie mix.  Pour the brownie mix into the prepared pan.

Cut the remaining 3 Peanut Butter Cups into same size pieces and sprinkle over the top of the brownie.  Sprinkle the chocolate and peanut butter chips over the top.  Use more or less depending on your taste.

Bake the brownies according the package directions, usually about 25 to 35 minutes depending on your pan.  Remove the brownies from the oven and let cool. 

Once cool, carefully remove the brownies by lifting the foil.  Remove the foil and cut the brownies into squares or rectangles. 

Tip:  dip your knife into hot water when cutting the brownies, this helps to keep them from sticking to your knife.

Variations:

• Skor Bar Brownies:  2 regular sized Skor bars cut up (1 ½ mixed in to the brownie batter and ½ bar for sprinkling on top).  I also sprinkle the top of the brownie batter with additional Skor bits.  I've found that the Skor bars will sometimes "melt" into the batter, so I've also prepared them by baking the brownies for approx. 15 minutes, then adding the Skor bars to the top of the brownies, then continue baking another 10 minutes until cooked through.

• Rocky Road:  prepare and bake the brownies as per the instructions.  10 minutes before the end of the baking time, remove the brownies from the oven and sprinkle with miniature marshmallows, chocolates chips, white chocolate chips, and nuts (if desired).  Put back into the oven and bake for the remaining 10 minutes.  Ooey gooey goodness!

Onion Dip

This Pan-Fried Onion Dip is a recipe from the Barefoot Contessa.  If you don't know who the Barefoot Contessa is, her real name is Ina Garten and she is part of the Food Network family.  I really like her style of cooking - easy, no-fuss, comfortable cooking.

I have become addicted to this dip over the summer months.  I make big batches of it and freeze it into smaller portions, taking out only what I need.  It's great served cold, but my favourite is served warm.

Ingredients:
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions:
Cut the onions in half and then slice them into 1/8-inch thick halfrounds.
(You will have about 3 cups of onions.)  Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well.
Tip:  I beat the cream cheese, sour cream, and mayonnaise by hand using a wooden spoon.


Serve at room temperature with a variety of vegetable (carrots, celery, snap peas, cucumbers, mushrooms, etc.) or with potatoe chips.

I love Autumn!

I just love the Fall!  For me, September is really my "new year", where I stop, inhale, and take a look around.  It's like when you're a kid in school and you get new pencils, a brand new crisp notebook, where none of the pages have yet to be touched.  Fresh starts, new beginnings, new opportunites....

I feel energized by the cooler air and the beautiful array of colours.  Golden yellows, russet reds, deep burgundys - nature's tapestry at it's best.

And the fall for me means turning on the oven again, spending lazy Sundays cooking up a storm and baking muffins, cookies, quick breads.  I like to spend Sundays cooking for the week ahead.  It sure makes it easier during the week when I know that we have nutritious, home-made meals waiting at the end of a long day.  I like to make things that freeze well such as meatloaf, lasagna, breaded chicken cutlets, and turkey chili.

So tell me, what's your favourite season?

Peanut Butter Cupcakes

I have been craving peanut butter lately.  I decided to make Peanut Butter Cupcakes one night, I baked Reese's Peanut Butter Cups in the cupcakes and frosted them with Peanut Butter Icing.  Oh my!  Peanut Butter and Chocolate are soooo good together. 

Recipe:

Preheat oven to 350 degrees F (175 degrees C).

Cupcakes:
1 pkg. Devil's Food Chocolate Cake Mix
30  Reese's Peanut Butter Cups - miniature size

Prepare the cake mix according to the directions.

Line a muffin pan with paper liners.  Fill each cup 2/3 full.  Place an unwrapped Peanut Butter Cup into the cupcake batter.  Don't press the Peanut Butter Cup all the way to the bottom or it will come out when you remove the paper liner.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cupcake comes out clean.  Cool slightly, remove from pan and cool on wire rack.

Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

In a medium bowl, beat the butter and peanut butter together with an electric mixer. Gradually add in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat until fluffy.

Frost cupcakes with the icing.  Chop remaining Peanut Butter Cups and sprinkle on top.

In this first attempt, I had pushed the Peanut Butter Cup to the bottom of the cupcake batter.  The Peanut Butter Cup should be more in the middle of the cupcake.

Lou's Crab & Shrimp Wontons

Our friend Lou makes these amazing wontons filled with crab and shrimp.  Too die for!  She brought them to our very first soccer BBQ and now we won't let her come unless she brings her wontons. She's an amazing cook all round, but these are my favourite.

They can be served hot or at room temperature.  I make them ahead of time and freeze them.  I take out what I need when company's coming, thaw them out or reheat directly in the oven from frozen.

Thanks for the recipe Lou!

My picture doesn't do them justice.  I'm still learning this "blogging" thing.....

Recipe:

1 pkg frozen precooked baby shrimp, thawed
1 pkg (8 oz) Philadelphia cream cheese

1 can Crab meat
Salt, pepper and parsley1/8 tsp. Cayenne Pepper or to taste (optional)

Chop shrimp into 1/4" pieces, if needed.Mix all filling ingredients together.  Put approx. 1 scant teaspoon of filling on wonton wrapper.  Wipe down edges with a little water, so they stick when pressed together.

Fold into a triangle.   Fold outer edges in, again wiping with a little water to stick.

Fry in canola oil, turning once, until golden brown.

Serve hot or at room temperature.  May be frozen for up to 3 months.

Warm Goat Cheese Toasts with Rosemary, Walnuts & Honey

My friend, Patricia, owns and operates a gourmet cooking school - http://www.cookgourmet.ca/.  She has a real flair for entertaining, creating a warm and comfortable surrounding.  If you're looking for something a little different for a corporate event, a celebration, or individual classes, this is the place!  This is one of Cook Gourmet's recipes. 

1 8-ounce French bread baguette
8 ounces soft fresh goat cheese
¼ cup honey
½ cup chopped toasted walnuts
½ tablespoon chopped fresh rosemary

Preheat oven to 350 degrees. Cut eighteen ¼ inch diagonal slices from baguette. Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes.

Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.

This is so easy, yet always receives rave reviews.