Friday, January 30, 2009

Peanut Butter Dip

One of my kids favorite snacks is apples. They especially love it when I make this delicious peanut butter dip for them to eat with their apples.

Mix equal parts of vanilla yogurt and peanut butter.

Whip the two ingredients together for a quick, yummy, and healthy snack!

Note: You don't have to only use apples, try it with celery or graham cracker sticks.

Thursday, January 29, 2009

Texas Torte

2 eggs, beaten
2 Tbsp flour
1/2 tsp salt
1/3 cup milk
1 small can (4 oz) chopped green chilies
1/2 lb sharp cheddar cheese, grated
1/2 lb Monterrey Jack cheese, grated

Beat eggs, add flour, salt and milk; beat well. Add remaining ingredients and mix well. Pour into an 8 x 12 glass dish.

Bake at 350 degrees for 35 minutes. Cut into squares and serve hot.

*Note: For a variety, I double this recipe and add ground sausage.

Friday, January 23, 2009

Tomato Canapes

Photo courtesy of Paula Deen

My friend, Michele, brought this tasty appetizer to a ladies outreach we have at our church. They are superb!
She actually got the recipe from one of her Paula Deen cookbooks. I am not sure if she followed it exactly, but here is Michele's version.

3/4 cup finely diced tomatoes
1 tsp finely chopped fresh basil
1 pkg mini phyllo shells
1/4 cup mayonnaise
2 tsp finely diced onions
1/2 tsp Paula Deen's House Seasoning (see recipe post)
1/2 cup packed shredded mozzarella
2 tbsp real bacon pieces, or more as needed

Preheat oven to 350.

Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.

Fill each phyllo shell with 1 tsp of the tomato mixture.
Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 tsp of the mayonnaise mixture.
Sprinkle each shell with 1/4 tsp of bacon pieces.
Bake the filled shells for 10 - 12 minutes. Serve hot.

*These may be prepared ahead of time and refrigerated until serving time.

Thursday, January 22, 2009

Paula Deen's House Seasoning Recipe

House Seasoning Recipe:
Mix 1 cup kosher salt, 1/4 cup fresh ground pepper, and 1/4 cup garlic powder together. Store in airtight container for up to 6 months.

Friday, January 16, 2009

Buffalo Chicken Dip

A dear friend of mine, Miss Anne Cantrell, brought this recipe to our ladies Christmas fellowship in 2007. It was a huge hit. Everyone, and I mean everyone, had to have the recipe for it. I am so glad she graciously shared it with us.

Sadly, Miss Anne passed away last year. So, of course, every time I make this yummy dip, I think of her.

So with joy, I share what is now affectionately known in our church as Miss Anne's Buffalo Chicken Dip.

1 pkg (8 oz) of cream cheese, softened

1 can (10 oz) of chunk white chicken, drained*

1/2 cup buffalo wing sauce

1/2 cup ranch salad dressing

2 cups (8 oz) shredded Colby-Monterrey Jack cheese

Tortilla Chips

Mix cream cheese, chicken, buffalo wing sauce, and ranch salad dressing together and pour into baking dish. Bake at 350 degrees for 15 minutes. Top with cheese and bake until cheese is melted.

Serve hot with tortilla chips.

* Note: I boil and shred my own chicken instead of the canned chicken. I use enough to generously cover the bottom of the dish.

I also double the recipe. Trust me on this one, you will need to double it because it will be a hit!

Saturday, January 10, 2009

Chocolate Fudge Cake

I made this yummy chocolate cake for my cousin, Anna's bridal shower. It is out of this world delicious.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP whipped topping
2 Tbsp. sliced almonds

Preheat oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

Bake 30 to 35 min. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken.

Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture.

Garnish with almonds.

Store leftovers in refrigerator.