Post Title

 

Artichoke Dip

 

Ingredients

1. 2 14oz cans artichoke hearts
2. 1 cup mayonaise
3. 1 cup Parmesan cheese, grated
4. clove of garlic, grated
5. 2-3 Tb green onions, chopped
6. 2-3 Tb green onions, chopped
7. chopped parsley for color
8. black pepper to taste
9. seasoned bread crumbs

Directions

1. Drain and chop artichokes. Combine with all other ingredients except bread crumbs and place in baking/serving dish. Sprinkle with bread crumbs and bake at 350 degrees for 30 minutes.

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Post Title

Bacon-Wrapped Jalapeno Thingies

 

Ingredients

1. 20 whole Fresh Jalapenos, 2-3 Inches In Size
2. 2 cubes Cream Cheese, softened
3. 1 pound Thin(regular) Bacon, Sliced Into Thirds

Directions

1. Preparation Instructions
2. If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).
3. Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
4. Serve immediately, or they’re also great at room temperature.

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Post Title

 

Braunschweiger Pate

 

Ingredients

1. 1 lb braunschweiger
2. 1/4 cup salad dressing
3. 2 Tb dill pickle juice
4. 1 Tb worcestershire sauce
5. 1/4 tsp garlic salt
6. 3 drops tabasco
7. 8 oz cream cheese
8. 1/3 cup chopped dill pickles
9. 1/4 cup finely chopped onion

Directions

1. Mash meat until smooth
2. Add salad dressing, pickle juice, worchestershire, tabasco, garlic, and half of the cream cheese
3. Blend until smooth
4. Add pickles and onions
5. Press into bowl. Chill 2 hours and frost with remaining cream cheese

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Post Title

 

Armenian Bean and Walnut Pâté

 

Ingredients

1. . 1 cup dried red kidney beans (6 ounces)--picked over, soaked overnight and drained, or 2 1/2 cups canned red kidney beans, rinsed and drained.
2. . 1/2 small white onion, minced
3. . 1 bay leaf
4. . 6 cups water
5. . 3/4 cup walnuts (3 ounces)
6. . 4 tablespoons unsalted butter, softened
7. . 1/4 teaspoon minced garlic
8. . 1 tablespoon minced dill
9. . 1 tablespoon minced basil
10. . 1 tablespoon minced flat-leaf parsley
11. . Salt and freshly ground pepper
12. . Armenian string cheese and baguette slices or torn pita, for serving

Directions

1. In a medium saucepan, combine the dried beans, onion and bay leaf. Add the water and bring to a boil. Reduce the heat to moderate and simmer until the beans are tender, 1 1/4 to 1 1/2 hours. Drain the beans in a colander and discard the bay leaf. Let cool completely.
2. Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for about 7 minutes, or until lightly toasted. Transfer the walnuts to a food processor and let them cool completely. Add the cooked dried or drained canned kidney beans, butter and garlic and pulse until smooth. Add the dill, basil and parsley, season with salt and pepper and pulse the bean pâté just until blended.
3. Scrape the bean pâté onto a long sheet of plastic wrap and pat it into a 12-by-2-inch log. Wrap and refrigerate until chilled, at least 1 hour. Slice the pâté 1/2 inch thick and serve with the string cheese and bread.

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Post Title

Savory Basil Slice and Bakes

If you like pesto, you'll love these savory wafers that contain the same ingredients. Perfect for parties.

Ingredients

1. 2 cups all-purpose flour
2. 1/2 tsp coarsely ground black pepper
3. 1/2 tsp cayenne pepper
4. 1/2 tsp salt
5. 1/2 cup grated parmigiano-reggiano
6. 1 cup (2 sticks) butter
7. 1 (8oz pkg.) cream cheese
8. 1/4 cup prepared pesto
9. 1/4 cup fresh basil leaves, finely chopped
10. 1 cup chopped walnuts, chopped almonds, or whole pine nuts
11. Kosher salt

Directions

1. Sift together flour, peppers, and salt. Stir in cheese
2. Combine butter and cream cheese; using a mixer, beat until well combined. Add pesto and mix well.
3. Add flour mixture, basil leaves, and nuts. Mix well.
4. Divide dough in half and roll into logs 1.5 inches in diameter. Roll each log in kosher salt. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
5. Preheat oven to 350*
6. Slice dough 1/4 inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.

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Post Title

 

Dee Dee's Curry Dip

 

Ingredients

1. 1 cup miracle whip
2. 1 tsp vinegar
3. 1 tsp horseradish
4. 1 tsp curry powder
5. 1 tsp minced onion
6. 1 tsp garlic

Directions

1. Combine all ingredients

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Post Title

 

Hummus

Garlicky and Delicous!

Ingredients

1. 1 cup cooked chickpeas, drained (canned works fine)
2. 2 large garlic cloves, chopped
3. 2 tablespoons tahini
4. Juice of 1 lemon
5. ½ cup extra virgin olive oil
6. Salt and pepper

Directions

1. In a food processor, puree the chickpeas, garlic, tahini, and lemon juice. Gradually add the olive oil until incorporated. Season the hummus with salt and pepper and scrape into a bowl. Refrigerate until ready to serve.

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Post Title

 

Spicy Lemon Garlic Shrimp

 

Ingredients

1. 2 pounds Raw Shrimp, Deveined, Shells On
2. 2 sticks Cold Unsalted Butter Cut Into Pieces
3. 1 teaspoon Kosher Salt
4. 4 cloves Garlic, Peeled
5. ¼ cups Fresh Parsley
6. ½ teaspoons Crushed Red Pepper
7. 1 whole Lemon, Juiced

Directions

1. Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
2. In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
3. Bake until shrimp is opaque and butter is hot and bubbly.
4. Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

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