Category: MISC

CHOCOLATE HUMMUS, SWEET CARAMEIZED ONION DIP & PEANUT BUTTER DIP

Holiday parties, football parties, and New Years buffets.  They are all around us. And at every one, there is a dip of some sort.  Fruit dip, chip dip, veggie dip, you name it, it’s there. 

Here are a few of my favorite dips.  And believe me, I don’t need a special occasion to eat any of these. 
The chocolate hummus is A.M.A.Z.I.N.G.  My bean hating, hummus despising, 9 year old requests this all the time.  It goes with fruits, crackers or pretzels.  Did I mention this was amazing.

I am in love with onions so of course the caramelized onion dip has a special place in my heart.  I’ve made it several times and end up eating way, way too much.

The peanut butter dip is just pure joy. Sweet smooth and just perfect. 
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Chocolate Hummus
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoon olive oil
1/2 cup cocoa
1/2 cup splenda (or sugar)
1 teaspoon vanilla
1/2 teaspoon salt
2 – 4 tablespoons warm water

  • Mix everything in a food processor. Add water as needed for consistency.
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Sweet Caramelized Onion Dip
2 large sweet onions, chopped
1/2 cup fat-free sour cream
1/2 cup fat free mayonnaise
1/4 cup plus 2 tablespoon fat-free cream cheese, room temp
1 tablespoon I Can’t Believe It’s Not Butter, light
1 teaspoon Dijon mustard
1 teaspon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
  • Heat butter in a large pan over medium heat on the stove. 
  • Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper. 
  • Saute for 10 minutes, stirring often. 
  • Reduce heat to medium-low and cook for additional 25 – 30 minutes, stirring occasionally, until onions are browned and caramelized. 
  • Add mustard and vinegar to the pan. 
  • Continue to cook for 5 minutes, stirring frequently. 
  • Remove from heat and allow to cool. 
  • In large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth. 
  • Add cooled onions to the mayo mixture and mix thoroughly. 
  • Refrigerate overnight to allow flavors to combine. 
  • Serve with your favorite veggies or chips.
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Peanut Butter Dip
1/2 cup lowfat vanilla yogurt (I used lite n fit)
1/2 cup peanut butter
1/4 cup mini chocolate chips (I used peanut butter chocolate chips)
3/4 teaspoon cinnamon
1 teaspoon honey

  • Mix all ingredients together in a bowl and serve with apples, veggies or pretzels.  or just a spoon.

12 DAYS of CHRISTMAS

From 1558 until 1829, Roman Catholics in England were not permitted to practice their faith openly.  Someone during that era wrote this carol as a catechism song for young Catholics.

It has two levels of meaning: the surface meaning plus a hidden meaning known only to members of their church. Each element in the carol has a code word for a religious reality
which the children could remember.

  • The partridge in a pear tree was Jesus Christ.
  • Two turtle doves were the Old and New Testaments.
  • Three French hens stood for faith, hope and love.
  • The four calling birds were the four gospels of Matthew, Mark, Luke & John.
  • The five golden rings recalled the Torah or Law, the first five books of the Old Testament.
  • The six geese a-laying stood for the six days of creation.
  • Seven swans a-swimming represented the sevenfold gifts of the Holy Spirit–Prophesy, Serving, Teaching, Exhortation, Contribution, Leadership, and Mercy.
  • The eight maids a-milking were the eight beatitudes.
  • Nine ladies dancing were the nine fruits of the Holy Spirit–Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness, and Self Control.
  • The ten lords a-leaping were the ten commandments.
  • The eleven pipers piping stood for the eleven faithful disciples.
  • The twelve drummers drumming symbolized the twelve points of belief in the Apostles’ Creed.

So there is your history for today. This knowledge was shared with me and I found it interesting and enlightening and now I know how that strange song became a Christmas Carol…so pass it on if you wish.’

Merry (Twelve Days of) Christmas Everyone – and, remember, the Twelve Days of Christmas are the 12 days following December 25th.  The Christmas Season runs until Epiphany, January 6.

CHICKEN POT PIES

CHICKEN POT PIES
6 cups shredded chicken (2 rotisserie chickens)*
2 medium onions, chopped
2 tablespoons vegetable oil
3 celery stalks
1 small bag baby carrots
1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
2 cups chicken broth
12 oz. evaporated milk
1/3 cup butter
1/2 cup + 1 tablespoon Wondra flour
3/4 teaspoon thyme
1/4 cup cooking sherry
1/8 cup parsley
salt and pepper to taste

  • Separate chicken from fat and bones and set aside. 
  • Heat oil in dutch oven. 
  • Saute’ onions and celery until just tender. 
  • Transfer to a large mixing bowl and toss with chicken. 
  • Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. 
  • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
  • Gradually whisk in the hot milk mixture. 
  • Bring to a simmer and cook until thick. 
  • Turn off heat and stir in sherry, salt and pepper to taste. 
  • Stir in chicken mixture and vegetables. 
  • Divide into 6-8 small French white Pyrex round baking dishes. 
  • Cover with lids and freeze.
  • When ready to bake, thaw and bring to room temperature. 
  • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 

With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Homemade Mounds Bars–Save Room for Dessert

Homemade Mounds Candy Bars
7 ounces sweetened condensed milk
2 cups powered sugar
1 teaspoon vanilla extract
1 (14 ounce) bag flaked coconut
24 ounces dark chocolate chips
  • Mix the first four ingredients together. The mixture will be very firm.
  • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
  • Refrigerate for about an hour.
  • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
  • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
  • Place each bar on wax paper and allow chocolate to harden.
I got 25 candy bars out of this mixture.
Please come visit me at Paper Plates and China

PARTY MEATBALLS

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

  • Preheat oven to 375 degrees.
  • In a large bowl, combine all the meatball ingredients and blend well.
  • Shape into 1 inch balls.
  • Place meatballs on un-greased cookie sheet.
  • Bake 25-30 minutes until browned and baked through.
  • For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup cranberry sauce**

3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

  • In a large saucepan combine jelly, chili sauce and vinegar.
  • Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  • Layer meatballs, peppers and spicy sauce in crock pot.
  • Warm meatballs in sauce for 3-4 hours before serving.

**I always have some leftover from Thanksgiving or Christmas at this time of year.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TACO SOUP – SIMPLY DELICIOUS SUNDAY

Taco Soup Adapted from Paula Deen
Serves 12 to 16
2 pounds ground beef

2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions:  Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Modifications:
-I cut this recipe in half.  There was still more than enough.
-I elminated the stewed tomatoes.


Here’s what you’ll need:
  • Diced up one onion.
  • Brown the ground beef and add the onions.
  • Once cooked, transfer the drained meat and onions to a crockpot.

  • Add the beans.
  • Drain and add the corn.
  • Add the tomatoes.
  • Add the green chilies and the black olives. 
  • Add the taco seasoning and the ranch seasoning. 
  • Cook for 6-8 hours and here’s what you’ll end up with:
  • Garnish with chips, sour cream, green onions, jalapenos, guacamole, lettuce . . . taco stuff.
Our Thoughts:
We thought this dish was pretty good.  It reminded me of just a chunky chili (except I didn’t add any chili powder).  The whole time I was eating it, I kept thinking that it would make great nachos or even a “chili/taco” dog.
Scott said that he really enjoyed it and that it would be great football food.  I think that I will actually make this for my next football party instead of chili to see how it goes over.