Category: Dips

appetizers · Beef · Daily Thoughts · Dips · Super Bowl Recipes · Uncategorized

Totcho (tater tots meet nachos)

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A dear sweet friend sent me a page out of a magazine which gives all the cakes which were popular during the last century. It was so interesting to see how peoples taste change through the years. As I was looking over the cake info, I happened to turn the page over and wa la…here was these delicious looking Totcho’s. For those of you who love tater tots, this one will certainly be one you will want to serve for all those game watching days.

Bake frozen tots as directed on the bag (depending on how many you want to serve will depend on how many tots you use.)
Meanwhile, saute a pound of ground hamburger meat with your favorite taco seasoning. Drain meat, then top the tots with the taco flavored meat. Sprinkle shredded Cheddar cheese and bake for about 5 minutes. Top with drizzled sour cream, chopped black olives and chives.
Add some heat with a drizzle of your favorite hot sauce or Sriracha. Instant Appetizer which will certainly score a touchdown with your guests.

appetizers · Daily Thoughts · Dips · Uncategorized

Jalapeno Pepper Jelly

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This morning it was such fun to go to a friends house with 3 other friends to make jelly. It reminded me of stories from women who use to meet with ladies to sew or make jelly or batches of cookies. We had a blast. Some chopped while others measured sugar or vinegar to pour into the pan. One friend sat and cut out the material to make the lids look festive. All in all, it was such a lovely day. There is nothing quite like cooking with other women to bond you into a more fun and deeper friendship. Pass the jelly and grab a cracker…this makes a great hostess gift for the holidays. Pour it over a 8 oz bar of cream cheese and you have a wonderful appetizer that people love. Thank you Shirley for the great morning which is such a nice new memory!

3 green bell pepper, minced
4 fresh jalapeño peppers, deseeded and cut into small pieces
6 cups white sugar
1/2 teas cayenne pepper
1 (6 fluid oz) container liquid pectin
3 drops of green food coloring

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
Stir in pectin, boil 5 minutes longer stirring constantly and then mix in green food coloring. Skim off any foam and remove from heat.
Ladle into sterilized jars. Seal and process in a boiling-water canner for 5 minutes. (we did not do this, but simply wiped the cleaned jars (and lids) and place lids on the jars when mixture was still warm. We tightened the outer lid and placed jars in fridge, where they will stay.) If you plan on storing these on the shelf instead of fridge, you will need to process in the boiling-water canner.
We doubled this recipe which gave us 18 (6 oz) jars.

appetizers · Daily Thoughts · Dips · Uncategorized

Trudicita Makes Salsa

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Going to the local farmer’s market on Monday got me in the mood to be daring and make my own salsa. For some reason, that is one of those things that I always meant to do,but never did. I guess because there was always a plethora of Tex-Mex restaurants close by, I opted for spending time baking. But Monday afternoon, I looked up different recipes and ended up doing a version of a recipe the Pioneer Woman posted.

We fried up some homemake flour tortillas and ate our weight in salsa. So today, I used up the remaining cilantro, jalapeño and tomillo and made more. Am thinking of giving up my Hey Ya’ll Paula Deen apron for a “Salsa Lot of Garlic” one. Had such fun making it and got Randy outside exploring how to use his new smoker he got for Christmas. We had ribs and salsa for dinner.

Ingredients

1 Tomatillo, cut in chunks

3 cloves of garlic

1 small yellow onion

1 bunch of cilantro

1/2 small jalapeño, cut and seeded

1 regular can of Rotel Tomatoes with green chiles, juice and all

2 fresh tomatoes

Salt and Pepper to Taste

1/8 cup of lime juice

1 teas of sugar

Cut all veggies into chunks. Place all ingredients in a food processor and pulse until mixture is the consistency you want. I pulsed mine about 4-5 times. Season to your liking according to how hot you want it and how salty you want it.

appetizers · Dips · Super Bowl Recipes · Uncategorized

Texas Trash Warm Bean Dip

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It is exciting to sit and begin to look for recipes for Super Bowl parties. Can’t wait to serve it with homemade chips at the party. Taken from Todd Yancey & Susie Pierce

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz each) refried beans

1 packet Taco Seasoning

2 cups cheddar cheese, shredded

2 cups Monterey jack cheese, shredded

Directions:

Preheat oven to 350. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with Pam. Spread mixture evenly into bottom of baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes or until cheese is melted and beginning to lightly brown. Serve with chips. When we were short on chips one night, I cup up flour tortillas and started frying them. Now, that is all our kid want is the homemade fried flour tortillas, sprinkled with a little garlic salt and a little cumin!

appetizers · Beef · Dips · Meats

Pimiento Meatballs With Olive Tapenade

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Meatballs With Tapenade
Meatballs With Tapenade

Taken from Food Network Magazine from a couple years ago, these meatballs will be a hit at your next gathering!

For the Tapenade

1/2 cup pitted green olives

1 cup fresh parsley

5 scallions, roughly chopped

1 1/2 tables capers, drained and rinsed

1 small clove garlic, minced (more if you like it a little more garlic)

2 teas Dijon mustard

2 tables olive oil

Meatballs:

1 pound ground beef chuck

1 (4 oz) jar pimientos, drained and patted dry and chopped

1/2 cup panko breadcrumbs

1 large egg, lightly beaten

Kosher salt

2 tables olive oil

2 tables tomato paste

2 1/2 cups chicken broth

1 tables packed light brown sugar

1 teas red wine vinegar

Prepare the tapenade: Soak the olives in warm water about 5 min and then drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times. Set aside

Meatballs

Put the ground beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving along side them)

Add the pimientos, breadcrumbs, egg and salt; mix with your hands until combined. Dampen your hands and form into  meatballs 1 1/2″ (I have a meatball scoop that I use). This will make about 24 meatballs.

Heat the olive oil in a large nonstick skillet over medium high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes. Transfer to a plate. Add the tomato paste to the skillet and cook, stirring, until slightly darkened, about 1 minute. Add the chicken broth, brown sugar and vinegar and cook, stirring until the sugar dissolves.

Return the meatballs to the skillet; reduce the heat to medium and simmer, occasionally spooning the liquid over the meatballs until the liquid is reduced by half and the meatballs are cooked through, about 30 minutes. Transfer to a platter and serve with the reserved tapenade.

appetizers · Dips · Super Bowl Recipes · Vegetables

Mexican Corn Dip

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1 can (15 oz) can whole kernel corn, drained

1 regular size (I forgot to buy it today so don’t know the oz) can of black beans, drained

1/2 small purple onion, chopped

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

2/3 cup chunky style picante sauce (you might want to add a little more to your liking)

1 cup shredded sharp cheddar cheese

1/2 cup chopped black olives

As much chopped cilantro as your liking.

Salt, pepper and garlic powder to taste.

Mix all ingredients in a bowl. Cover and let sit for at least a couple of hours to allow flavors to blend. Serve with chips of your choice.

Dips

Cheesy Caramelized Onion & Bacon Dip

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What is wrong with me? Why am I posting all these dips? It is weird that these have all caught my eye when usually it is the desserts that get my attention. Oh no, I hope that my body chemistry isn’t changing from being a “sweetaholic” to a “saltaholic”…surely not. I just remembered why. I have been looking for an appetizer to take to a party. I have said I was going to take the shrimp salad that I posted last week to the sausage dip I posted a couple of days ago to now this…I cannot make up my mind…maybe I will have to take all 3 since they all sound delish!.
Taken once again from sweet Paula Deen magazine.
Randy thinks that it is because it is so hot I am not wanting to go outside to go to the grocery store, and since I have everything I need to make this one, that is why I decided to make it. Maybe he is right.

2 (8 oz) softened cream cheese
2 cups shredded Gruyere cheese
1/2 cup sour cream
1/2 cup mayo
10 slices bacon, cooked and crumbled
Caramelized Onions (recipe follows below)
Crunchy Topping (see below)

Preheat oven to 350. Spray a 2 qt baking dish with nonstick cooking spray.
In a large bowl, beat cream cheese and next ingredients at medium speed with a mixer until combined. Stir in crumbled bacon and Caramelized onions. Spoon mixture into prepared pan. Sprinkle with Crunchy topping.
Caramelized Onions
1/4 cup butter
3 large onions, thinly sliced
1 tables balsamic vinegar
1/2 teas black pepper
1/4 teas salt
In large skillet, melt butter over medium-low heat. Add onions, cover and cook for 40 min, stirring occasionally.
Increase heat to medium-high. Uncover and cook stirring frequently, until onions are caramel colored, 10-15 min.
Remove from heat and stir in vinegar, pepper and salt. Use immediately. or let cool and store in fridge up to 3 days before using.
Crunchy Topping
3/4 cup crushed buttery round crackers (about 15) (like Ritz)2014-09-04 12.29.44

Crunchy Topping
3/4 cup crushed buttery round crackers (about 15) (like Ritz
2 tables shredded parmesan cheese
1 tables fresh parsley
1 slice bacon, cooked and crumbled
In a small bowl, combine all ingredients. Sprinkle over dip before baking.

Casseroles · Dips

Cheese Dip (Paula Deen Style)

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This recipe showed up on my phone today so am sharing it with you. I cannot wait to make it this weekend.
1 lb ground pork sausage
1 cup chopped onion
2 (8 oz) packages of softened cream cheese
1 (8 oz) package of shredded mozzarella cheese
1 (6 oz) package of shredded Parmesan cheese

1/2 cup finely chopped roasted bell pepper
1/2 cup sour cream
1/2 cup mayo

Preheat oven to 350. Spray a 1 1/2 qt baking dish with Pam.
In a large skillet, cook sausage and onion over medium heat, stirring often, until sausage is crumbly and completely done. Drain. Add the cream cheese and remaining 5 ingredients, stirring until cheese melts.
Spoon mixture into prepared baking dish.
Bake for 30 min or until hot and bubbly. Serve with pretzel rods or bagel chips.

Thanks Paula for yet another new food that I will become addicted to before the week is over.

appetizers · Dips

Dips For The Day

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Going through the Frisco magazine that came yesterday. ( I bet you think that my house is nothing by a pile of magazines, and you are almost correct. I do allow room for my baking pans and fridge to stock butter and cream cheese). A whole page of dips, which will come in handy if you are headed out to tail gate parties, or a cookout tomorrow or just sitting at home watching TV. Here were are a couple that caught my eye and will save them.

Hot Corn Dip
Cooking spray or butter to grease dish
2 (11 oz) cams of Mexican corn, drained
2 (4.5 oz) cans chopped green chiles, drained
2 cups grated Monterey Jack Cheese
2/3 cup grated Parmesan
1 cup Mayo
5 oz cooked chorizo (or Jimmy Dean Sausage if you are not a chorizo fan)
1/8 cup chopped cilantro
Tortilla Chips for dipping
Preheat oven to 350. Grease a 9×13 baking dish.
In a medium bowl, mix the corn, chiles, cheese, mayo, cilantro and meat until fully combined.
Spread the mixture in the prepared dish and bake for about 30-35 min or until edges or lightly browned.
Knowing me, I will probably sprinkle more cheese over the top the last few min of baking.

Ugly Dip (Named after…well, I guess I will keep that to myself)
1 (4 oz) can chopped green olives
1 (4 oz) can chopped black olives
2 green onions, chopped
1 bell pepper, chopped
1 fresh jalapeno, chopped
1 tomato, chopped
Combine all ingredients in a bowl. Add garlic powder to taste, parsley flakes, basil and chives and black pepper to taste.
There are several additions I can immediately think of that I would probably add, like cubed avocado, artichoke hearts for example.

Pub Sauce
1/2 cup mayo
1 tables soy sauce
1 tables Worcestershire sauce
1 tables brown sugar
1 teas ground pepper
1/2 teas hot sauce
Mix all ingredients will, until thick. Serve over warm grilled burgers or use as a dip for fries.

Happy Labor Day! Remember all you Southern gals out there, it’s time to put away your white dresses, capri’s and shoes…The Fashion Police will find you if you continue to wear white after Labor Day…Just a warning, what if you have on white and for some reason you are caught on television!!! That is not a happy thought.