NOTE: I stole this from Rick who stole it from Maddy. It is published without permission. 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:
Category: course-appetizer-candy
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
Toffee – Dianne’s
Note: A single batch of this recipe will fill a 9 x 9 baking dish and a double batch will fill a 10 x 15 jelly roll pan. INSTRUCTIONS: 1 cup raw slivered almonds 1 cup unsalted butter (2 sticks) 1 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1.5 cups semi-sweet… Continue reading Toffee – Dianne’s