Chocolate Chip Cookie Dough Dip

I realized I cooked a ton over the New Year's Weekend. I guess I didn't realize but now that I am going back, phew! what a weekend of food that was!

This was a major highlight. If you are asked to bring an appetizer or dessert and you make this, people will think you are a highly talented genius!

Cookie Dough Dip

borrowed from How Sweet It Is

makes about 1 1/2 cups

Ingredients:

1/2 cup butter

1/3 cup brown sugar

1 8-ounce block of cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

3/4 cups chocolate chips

Directions:

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.

Buffalo Chicken Dip

Hello ALL!

I have been doing repeat favorite meals which is why you havent heard much from me lately.

This week I have all new recipes planned so stay tuned for those. I already made my shopping list for this week, which is normally what I do on Sunday night once the kiddies are in bed. So I checked iphoto to see if I had any blogging to do......low and behold, I cant believe I didnt post this sooner. This is one of my all time favorite dips. It is all over the blogesphere and if you never made it, you are totally missing out. I made it to bring to a Giants home game, and it was so cold out, it was nice to have something warm and spicy. I tried to keep it warm as possible, but about 10 minutes into the elements and it was cold, but darn, its still so good. I could seriously make this dip a meal. Oh and once you start eating it, the moldy blue cheese on top, melts down as it gets mixed it :) Looking at the picture now, green cheese on top does look suspect!

Buffalo Chicken Dip

adapted from All Recipes

Ingredients

2 (10 ounce) cans chunk chicken, drained, Or 2 Cups Shredded Chicken (see note)

***NOTE on Chicken. I have used a few different versions of chicken for this recipe. I liked the canned the least. I either use unseasoned rotisserie, or even Leftover Grilled Chicken. If I am really in a rush, I will buy 2-3 already grilled breasts from my grocery store. I throw them into my mini chop and pulse it 3 times

2 (8 ounce) packages low fat cream cheese, softened

1 cup light Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot®)

1 1/2 cups shredded Cheddar cheese

1/2 cup Blue Cheese Crumbles (optional)

1 bunch celery, cleaned and cut into 4 inch pieces

Or Scoops Chips

Directions

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to baking dish. Sprinkle the remaining cheddar cheese & blue cheese over the top, Bake at 350 for 20 minutes. Serve with celery sticks and chips.

Fall Cocktail Party

If you havent noticed I get behind on my blogging occasionally....well let's be honest, a lot! This fall cocktail party took place......2 YEARS AGO!!!!

I can't even believe it, but I never went back and included these delicious recipes and since Fall is upon us, its the perfect time to include them. It was a great party and I am so glad I didnt lose all the recipes because they were all so tasty. These would be perfect for any cocktail party or upcoming holiday menu

Hot Apple Cider with Rum

borrowed from Emeril Lagasse

Ingredients:

1 apple

2 teaspoons whole cloves

1 orange, thinly sliced

2 quarts apple cider

1/2 cup light brown sugar

1 teaspoon allspice

Pinch grated nutmeg

1 cup dark rum

Cinnamon sticks, garnish

Directions:

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

VERDICT: YUM!!!!!!!

NEXT......

I had this punch a a Christmas Party and once you have it, you will want to make it again and again. The picture is so weird, the lighting was all wonky. It is such a light and refreshing drink that has just the sweetness you need, but with the happy effects of a yummy cocktail.

White Sangria Punch

Ingredients:

1-12 oz. can of frozen lemonade

1- 6 oz. can of frozen Orange Juice

1-1/2 cups of water

1 bottle of dry white wine

1-10 oz. bottle of club soda

lemon/lime/orange slices

Directions:

Mix and Drink!

VERDICT: Is this even really necessary? I am craving a big punch bowl of this as I type this

NEXT....

This was such a find. I can not believe I almost lost these forever. They are so impressive looking and taste the same. Super duper simple but look like you have spent a ton of time on them

Harvest Sweet Potato Pecan Pie Tarts

borrowed from Cooking light

**How to quickly cook the sweet potato~~ Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

Ingredients:

1 cup mashed cooked sweet potato

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/3 cup chopped toasted pecans

1/4 cup firmly packed brown sugar

1 tablespoon dark corn syrup

1/2 teaspoon vanilla extract

1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Directions:

Preheat oven to 350°.

Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.

Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.

Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spread

in to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes.

Cool completely on a wire rack.

VERDICT: LOVE em' Cant wait to make them again!

NEXT.......

Spiced Pumpkin Dip

borrowed from Annie's Eats

Ingredients:

½ cup canned pumpkin puree

1 (8 oz.) package cream cheese

2 cups powdered sugar

2 tsp. pumpkin pie spice

Directions:

In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar and

pumpkin pie spice. Mix well. Spoon into a decorative bowl.

VERDICT: Sometimes the simplest things are the most delicious things!

NEXT........

Ok let's discuss this picture for a moment.....this is what happens to brie when you leave

it in the oven too long. It was still so yummy, but its best to get it out of the oven before

its a big soupy plate of cheese. I loved this because you can marinate the nuts ahead

of time and then just pop it in the oven and its this delicious appetizer that takes

barely anytime to prepare but with fabulous resultsI

Sugar & Nut Glazed Brie

Borrowed from Paula Dean

Ingredients:

1/4 cup packed brown sugar

1/4 cup chopped macadamia nuts or pecans

1 tablespoon brandy

1 (14-ounce) round brie

Apple wedges, for serving

Pear wedges, for serving

2 to 3 tablespoons lemon juice

Crackers, for serving

Directions:

In a small bowl stir together the sugar, nuts, and brandy.

Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate.

Bake for 4 or 5 minutes or until the brie is slightly softened.

Spread the sugar mixture in an even layer on top of the warm brie and

bake for 2 to 3 minutes longer, or until the sugar melts.

Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie.

Place crackers around the other side.

VERDICT: Dont let my horrible absent mindedness prevent you from making this, its so tasty!

NEXT........

I had this dip at a party and couldnt stop eating it. The flavors were so different and when you see the recipe you will think its weird but I swear its----- YUM!

Baked Fruit Dip

borrowed from All Recipes

Ingredients:

1 (16 ounce) package soft style cream cheese with pineapple

3/4 pound shredded Swiss cheese

2 cups dried cranberries

2 tablespoons orange juice

1/4 cup apple juice

Directions:

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple

juice. Scoop into a 9 inch pie pan.

Bake 15 minutes in the preheated oven, until bubbly and lightly browned.

VERDICT: Such a east tasty dip!

LAST BUT NOT LEAST.....

Who doesnt want to end their night with a big bowl of popcorn?

Cinnamon Sugar Popcorn

borrowed from Cooking Light

Ingredients:

8 cups popcorn (either microwaved or stove popped with oil)

Cooking spray (if you cook it with oil you dont need the spray)

2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 tablespoons butter, melted

Directions:

Place popcorn in a large bowl. Lightly coat popcorn with cooking spray; toss well.

Repeat procedure.

Combine sugar, cinnamon, and salt in a small bowl.

Drizzle popcorn with melted butter; toss well.

Sprinkle with sugar mixture; toss well to coat.

OBX Dinner-2009-Appetizers

Sorry we did eat dinner tonight and it was yummy, but I am still trying to post all my prior recipes from last week. This was one of the appetizer for our vacation meal. I did omit the rotisserie chicken because it didn’t seem like I needed it for this appetizer with this meal but cant wait to try it with it.

Chicken Enchilada Dip Roll-ups
Source: Cook Like a Champion

Ingredients:

• 2 8-oz. packages cream cheese, softened
• 1 1/3 cup shredded Mexican blend cheese
• 1 teaspoon garlic, finely minced ***I used a garlic press
  1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• cayenne pepper to taste **use sparingly**
• salt to taste
• 1 small, rotisserie chicken, skinned and shredded
• 1/2 bunch cilantro, chopped
• 4 green onions, chopped
• 10-oz. can Rotel tomatoes ** I found mild and it had a kick**
• 1 package jalapeno cheddar tortillas—mission makes these

Directions:

-Mix cheeses together until well blended.

-Add all remaining ingredients and mix well.

-Cover and refrigerate for at least one hour.

-Place one heaping spoonful onto tortilla.

-Spread to edges using a metal spatula.

-Roll and cut into slices.

VERDICT
This is going to be a staple at every party I throw, or go to and need to bring an appetizer. I love it because its no cook, easy prep, not too many expensive ingredients, and it would travel really easy & you can make it ahead of time. HELLO—can you tell you need to make this for the next party you have? Pop B Bramley raved about it and I told him I would tell you all that he loved it. They were even really yummy leftover the next day. So if you are throwing a party and ask me to bring something there is a good chance I will show up with this recipe.

and I paired it with this baked appetizer

Baked Santa Fe Dip
slightly adapted from Better Homes and Gardens
Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Preheat oven to 350 degrees F.
Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately

VERDICT
Ok so I liked this dip but it was GREASYYYYY. I mean really greasy to the point of where if I saw it on a table I would probably not want to take a bite. It was pretty good ( I admit I only took 1 bite because I was cooking away) and I loved the freshness of the topping and it looked great, but the greasy thing made it kind of a downer. BUT…I think it was because I used the Mexican blend cheese. I know I read in some recipe someplace that they used Mexi blend cheese and it made it too greasy. Next time I think I will just try it with Cheddar and Monteray Jack. If you try it and it comes out less greasy let me know. Since I don’t often find myself making cheese dips for dinner…..Everyone ate it though so maybe I am just the only one who doesn’t like a 1/2 quart of grease with my dip. Or they spent all day on the beach and would have eaten anything I put on the table and come back for seconds.

Apple Toffee Dip

Chicken Chicken Chicken and more Chicken AND Apple Toffee Dip-OH MY

If you haven't noticed we eat A LOT of chicken in our house. It is nice to find a different way to eat it, or a different flavor to incorporate.

Today we had a great stroller strides class and then a lovely little party for 2 lovely expecting moms Csilla and Linda. I made a very yummy dip recipe and the best part is you eat it with apples so that eliminates any calories involved. No really, I read that someplace.

So today's entry is a 2 for one. First things First the dip

Apple Toffee Dip

INGREDIENTS

3/4 c. packed brown sugar

1/2 c. powdered sugar

1 t. vanilla extract

1 - 8 oz. pkg. cream cheese,softened *** I used low fat***

3/4 c. toffee bits (ex: Heath bits of brickle bits)

Beat together and chill. Serve with apple wedges

VERDICT

HOLY COW, is this dip good. I could eat it all day....in fact I think I did. It is a great dip with so few ingredients, that takes no time at all. In my book that makes it a winner and the fact that it has zero calories because you eat it with apples makes it even that much better.

ONTO DINNER.........

CHICKEN PESTO BURGER

borrowed from BHG June 2009 although they called it Open Faced Chicken Pesto Burger, I ate it with both sides of the bread because why waste a perfectly good piece of ciambatta bread?

INGREDIENTS

1 lb. uncooked ground chicken or ground turkey ** I used 99% lean ground chicken**
4 Tbsp. purchased basil pesto
1/4 cup finely shredded Parmesan cheese
3 cloves garlic, minced
1/4 tsp. kosher salt or salt
2 3-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
2 Tbsp. olive oil
4 slices fresh mozzarella cheese
2 cups fresh basil leaves, arugula, or spring garden mix
8 small tomato slices
Ground black pepper

1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil). **I just popped the rolls into the toaster oven**
3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
***I actually used my indoor grill pan to cook them for 5 minutes on each side on a higher heat. Then I covered them with cheese and put them under the broiler for 3 minutes. They were cooked perfectly***
4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.


VERDICT
I thought these were very tasty. They were fast to put together which is nice and they didn't require too many ingredients. I used the leaner chicken because I figured the oily pesto would keep them from drying out and I was correct and I think you probably save a bunch of fat grams that way. As I said earlier I ate them like a burger because the rolls were so good. I think this would be a nice & unexpected addition to regular BBQ food. The presentation makes them look pretty fancy and perfect for company. Jackson even ate a few bites to my shock. I would defintely make these again

AUNT GINGER'S CRANBERRY NUT DIP

SPECIAL SUNDAY EDITION
Now dont get too used to this. I dont often make something blog worthy on a weekend. But it was a special occasion--A Bramley Family dinner + a Few Hornes and I needed a quick appetizer. Since we were in the backyard all day enjoying the sunshine it really had to be quick. This appetizer is kind of fallish and would be perfectly light for a Thanksgiving feast, but I think its great anytime. And Jackson loves it too so how can you ignore that ringing endorsement?
AUNT GINGER'S CRANBERRY NUT DIP
Borrowed from my Aunt Ginger of course

I apologize in advance for the lack of close-up shots. There was a giant smudge on the lens that I didnt notice until the dip had already been long gone. But take my word for it, it is delicious!

1 8 oz cream cheese ** I use light
6 oz dried craisins
2 Tbsp's orange juice
1 Tbsp sugar
dash of cinnamon

Blend with mixer and top with crushed walnuts serve with crackers

It cant really get much simpler and it really is a crowd pleaser. I think it would be great on a bagel also. So try it...you'll like it. Stayed tuned this week for Chinese Chicken Salad, Taco Bake, Saucy Baked Chicken & Chicken Parm

Jackson's Birthday Appetizers

HAPPY FATHER'S DAY!

Since it was Father's Day I took the night off from cooking. Actually my main taste tester Doug was at the US Open so we had take-out with Grandpa Kurtiak & the family. So no pictures of that. BUT....Jackson's B-day party was yesterday and I have 2 appetizer recipes to share. The pictures are absolutely terrible but I was so crazed that I took the pictures literally seconds before the hungry crowd dug in. I finally found the key to easy party hostessing---Have almost all the food catered or made by other "awesome" family member AND have the party as someone else's house. It was a great party and we hope everyone had as much fun as the Birthday boy.

These could not be any simpler appetizers and I have a feeling these will be heavy in my summer rotation

7 Layer Taco Dip

but I just realized it should have been 8 maybe 9--OOPSIE!

So in my haste I forgot the cheese....HOW did I forget the cheese!

this is what happens when I don't have any recipe in front of me. I think it was pretty delicious without it anyway and almost all of it was gone and no one asked where the heck the cheese was.

INGREDIENTS

1 can of fat free refried beans

1 8ozs low fat cream cheese--softened

1 low sodium taco packet

1 jar salsa

1 16 ozs container of low fat BREAKSTONES sour cream * Breakstone is the only brand I use

3 Roma tomatoes diced small

2 cups of shredded iceberg lettuce

4 ozs can of sliced black olives chopped

**2 cups shredded cheddar optional **

I use a deep glass dish for this but you can use a aluminum pan also. I believe its and 11x7 inch pan but you can also use 13 X 9 and it should be fine but not as deep to dip.

Heat the beans in a microwave safe dish for 40 seconds. Then spread them in the bottom of your serving dish. In a separate dish microwave the cream cheese for 25 seconds and then stir in the taco packet until mixed through out the cheese. Then layer that on top of the beans. Then spread the salsa on top of that. Then spread the sour cream on top of that. Sprinkle the diced tomatoes. Sprinkle the cheese. This is where I would have added the cheese on top and then if you like Olives they would go on last. I only add it to 1/4-1/2 because I don't like olives. I have also been known to add chopped green onions as the absolute last layer but I didn't feel like chopping them on Saturday. As you can see this is a very flexible recipe.

OH WAIT....you can also add ground beef to it as well. You can brown a 1/2 lb of ground beef and add 1/2 the taco packet to that instead of all of it to the cream cheese.

That's it, its done. I don't refrigerate it because I think that would make it soggy. I just try to make it close to when people will eat it.

VERDICT

Its a cant miss, really simple and easy appetizer that will keep people standing in one place and dipping until there is no more. I am seriously wishing I had a big dish of it right now.

Jalapeno Popper Spread

borrowed from http://www.allrecipes.com/

These pictures really stink so when I make it again I will try to get some better pictures. But you really should make it yourself because it was so easy and it got lots of rave reviews.

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese * I used an extra 1/2 cup also

optional--3tbsp. panko breadcrumbs, tortilla chips, baguette sliced thin

Original Directions from allrecipes.com

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.

My directions

After reading the many many reviews I altered the directions so I am not sure how it would come out as written. I am sure it would be just good but I thought I would listen to the popper experts on this one. I also think the presentation was probably a bit nicer since it had a golden crust.

Preheat oven to 350 degrees. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers and 1/2 cup parm cheese. Pour mixture into a microwave & oven safe safe serving dish. I used a 9 inch pie plate. Sprinkle cheese and bread crumbs on top. Bake for 15-20 minutes until the topping is a golden brown. When you are ready to serve, Microwave on High until hot, about 3 minutes. Serve with tortilla chips & baguette sliced (which I didn't have time to toast but would have been very yummy)

VERDICT

My first bit was REALLY spicy but I think I must have gotten a seed. No one else seemed to think it was overly spicy. It got lots of raves and some requests for the recipe so I consider that a hit. It is so incredibly easy to put together so in my book that makes it a keeper.