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Category: course-appetizer-candy
Seasoned Pretzels and Beer Cheese Dip – Maddy’s
NOTE: I stole this from Rick who stole it from Maddy. It is published without permission. I am not sorry! It is excellent! This recipe requires two packets of ranch seasoning mix. One for the pretzels and one for the beer cheese. PRETZEL INGREDIENTS: PRETZEL INSTRUCTIONS: CHEESE DIP INGREDIENTS: CHEESE DIP INSTRUCTIONS:
Smoked Salsa
This recipe came from one of Dennis’ friends. I am anxious to try it. INGREDIENTS: 20 roma tomatoes 1 yellow onion 1 serrano peppers (omit unless you want HOT) 1 poblano pepper (omit unless you want HOT) 5 jalapenos (3 for mild) 3-5 cloves of garlic salt and pepper to taste INSTRUCTIONS: Quarter tomatoes and… Continue reading Smoked Salsa
Parmesan Crisps
I tried several methods for making parmesan crisps. I have had many failures. Here’s what I think I know about making parmesan crisps: Never add anything (flour, etc.) to the grated parmesan. Anything you add to the cheese will make the texture firmer and less crunchy. Never use pre-grated parmesan because it has additives. Grate… Continue reading Parmesan Crisps
Candied Jalapeños – Sous Vide
Sous Vide Candied jalapeños are sweet and have just a little heat. They are great over a block of cream cheese or with other hors d’oeuvres or on a cheese board. They are also great to add to baked goods like cornbread and muffins. jalapenos
Espinaca Dip – Kim’s
We agree with Kim. This is great on everything (chips, crackers, eggs, veggies, …) Note: Make this a few hours ahead of time and keep it warm in the Crock-Pot. Like all dips, this one needs time for the flavors to develop and meld. Ingredients: 16 oz. (2 packages) of cream cheese 8 oz. (1/2… Continue reading Espinaca Dip – Kim’s
French Onion Dip
Adapted from a Guy Fieri recipe. Makes about 2 cups. According to Dianne, “This dip is excellent if you refrigerate it overnight to allow the flavors develop. Otherwise, it is just good.” You can try other flavorings. A basic white dip is 1 part mayo and 2 parts sour cream. INGREDIENTS: 1.5 Tablespoons unsalted butter… Continue reading French Onion Dip
Roasted Cinnamon Sugar Pecans
INGREDIENTS: 4 cups pecan halves 1 large egg white 1 Tablespoon vanilla extract 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1.5 teaspoons ground cinnamon 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt INSTRUCTIONS: Preheat oven to 250 degrees. Butter bottom and sides of a 15″ x 10″ x 1.5″ jelly-roll pan.… Continue reading Roasted Cinnamon Sugar Pecans
Roasted Cinnamon Sugar Almonds
INGREDIENTS: 4 cups whole almonds (blanched and unsalted) 1 large egg white 1 Tablespoon vanilla extract 1/2 cup granulated sugar 1/2 cup packed light brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon kosher salt INSTRUCTIONS: Preheat oven to 250 degrees. Butter bottom and sides of a 15″ x 10″ x 1.5″ jelly-roll pan. With an… Continue reading Roasted Cinnamon Sugar Almonds
Spicy Buttered Pecans
INGREDIENTS: 4 to 4.5 cups pecan halves 3 Tablespoons unsalted butter (melted) 1/4 cup light corn syrup 1 teaspoon rum flavoring (or more to taste) 1/2 cup brown sugar 2 Tablespoons granulated sugar 1 teaspoon pumpkin pie spice 2 teaspoons cinnamon 1/2 teaspoon sea salt INSTRUCTIONS: Preheat the oven to 250 degrees. Melt buttter and… Continue reading Spicy Buttered Pecans