Wednesday, November 11, 2009

Tracy's BLT Dip

BLT dip

1 c mayo
1 cup sour cream
1 pouch bacon pieces (sold by salad dressings) or
6-12 pieces bacon crumbled
Tomatoes and finely shredded lettuce to taste / cover

Mix the first 3 ingredients, spread in serving dish.
Top with chopped tomatoes, shredded lettuce, and any leftover bacon.
Serve with crackers.

Monday, November 2, 2009

Helen's Pumpkin Gingerbread with Orange Glaze

Pumpkin Gingerbread with Orange Glaze

You can either make this gingerbread as a loaf or muffins.
Either way, the orange glaze adds the perfect finishing touch!

3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tablespoons (1 1/2 ounces) molasses
1 can (15 ounces) pumpkin

Prepare: Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.

Mix: In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts, if you're using them, then mix well -- the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips, if you're using them. Scoop the batter into the greased loaf pans or the muffin cups -- filling the cups about 2/3 full.

Bake: Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below). Yield: 2 loaves or 24 muffins.

Orange Glaze
1 1/4 cup (5 ounces) confectioners' sugar
1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest
(I used orange extract but it needed zest too)
2 tablespoons (1 ounce) water or milk

In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.

For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.

Thursday, October 1, 2009

Tracy's Apple Cheescake Dip

Sliced apples (tart / green are good)
1 bar of cream cheese
2 cup powdered sugar
dash of vanilla or cinnamon (optional)
Caramel sauce (like Marzetti's or Litehouse in the produce section)
Heath bits

Cream the cream cheese with powdered sugar.
If you want to you can add some vanilla or cinnamon to the mixture.
Spread in the bottom of a large round pan.
Top with caramel sauce.
Sprinkle heath bits on top.
To serve, place apples alongside the dip. Yummy!

KJ's Baked Sweet Onion Dip

Sweet Onion Dip

3 cups chopped sweet onion (Vidalia)
24 oz soft cream cheese
1/2 cup mayo
2 cups Parmesan cheese

Mix together and bake at 350 for 30 mins.
Stir half way through so it heats evenly.
Serve with Wheat Thins.
Good warm or room temperature.

Tuesday, July 28, 2009

Susan's Tangy Cheese Ball

12 ounces cream cheese, softened
6 ounces blue cheese or gorganzola
1 jar Old English cheese spread, 5 to 6 ounces
(or 1 c of shredded cheddar cheese)
2 tablespoons grated onion
1 teaspoon Worcestershire sauce
1/8 teaspoon seasoned salt blend
1/8 teaspoon seasoned pepper blend
1/4 tsp. garlic powder
several dashes of Tabasco sauce (to taste)
1 tsp. chives (optional)
1 cup finely chopped walnuts or pecans or 1/2 cup finely minced parsley

Mix all ingredients well in mixer. Chill slightly.
Then shape / roll into a ball or a log.
Roll in parsley or chopped nuts and chill until firm.
Serve with crackers. I like to serve with Graham crackers to get the sweet/salty combination.

Monday, June 15, 2009

Terrell Mill Corn and Black Bean Dip

Thanks to Nancy Reno for sharing this one. Many variations on this one. You can skip the olives or the tomatoes - and it's still delicious.

1 can pitted black olives (sliced)
1 cup Grape tomatoes (cut in half)
1 can white shoe-peg corn (drained)
1 can black beans (drained and rinsed)
4 green onions (sliced)
1 pkg feta cheese (can be reduced fat)

Mix a sauce with: 1/3 cup olive oil, 1/3 cup sugar, 1/3 cup apple cider vinegar.
Combine sauce with other ingredients and refrigerate.
Serve with tortilla chips or fritos.

Sunday, June 14, 2009

Carolyn's Spinach Salad with Apples and Gorganzola


2 bags baby spinach
1 Golden Delicious or Granny Smith apple
½ red onion
½ c. firmly packed dark brown sugar
1 c. chopped pecans
½ c. olive oil
½ c. white vinegar
2 T. sugar
6 oz. Gorgonzola cheese, divided

Wash the spinach and place in a large bowl. Core the apple and thinly slice it. Then cut slices in half. Add to the spinach. Thinly slice the onion and cut the slices in half. Add to the spinach.

In a small skillet carefully melt the brown sugar over medium heat. Add the pecans and stir to coat them with the liquefied sugar. Remove the pecans from the heat and let cool.

In a small bowl or salad dressing jar, mix the olive oil, vinegar, and sugar, shaking or whisking well to combine all ingredients to make a dressing. Add 2 ounces of the Gorgonzola cheese to the dressing.

When ready to serve add the pecans to the spinach, along with the remaining Gorgonzola cheese. Top with the dressing and toss to coat well.