Fruit Dip

Ingredients:

 1 container of cream cheese (strawberry, blueberry or plain)

1 jar of marshmallow cream

Directions:

Mix together and serve! **Could add food coloring for a more vibrant color dip**

Soft and Hard Boiled Eggs

HOW TO COOK SOFT BOILED AND HARD BOILED EGGS – TOGETHER IN ONE POT

1.  Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).  While water boils, take the eggs out of the fridge and prepare the ice bath (see step #4)

2.  Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.  Set timer!!!!

3.  Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

• 6 minutes: A liquid-y yolk and soft white. This is perfect for eggs served in an egg cup.
• 
  
• 6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.
• 
  
• 8 minutes: A soft yolk but firm enough to hold its own.
• 
  
• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.
• 
  
• 12 minutes: A hard boiled egg with a lighter yolk.
• 
  
• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

4.  While eggs are boiling, prepare an ice bath.  Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Pimento Cheese Dip

INGREDIENTS

• 1 (8-oz) package cream cheese, at room temperature
• 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper
• 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
• 1 (4-oz) jar diced pimentos, drained

INSTRUCTIONS

1. Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.)
2. Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
3. Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.
4. I served as a snack appetizer with platter of:
5. Pretzel Chips, Salami, Celery, Saltines
6. Good with cashews on side, etc. as part of an appetizer spread.
7. Also good on burgers, etc.

Sweet, Spicy & Salty Candied Pecans

Sweet, Spicy & Salty Candied Pecans

By Jennifer Segal

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Servings: Makes 2 cups

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

INGREDIENTS

• 1/2 cup Confectioners' sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper

• 4 teaspoons water
• 2 cups pecans (8 ounce bag of pecan halves)

INSTRUCTIONS

1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.  
3. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
5. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.






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6. Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

By Jennifer Segal

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Servings: 6 (as a side dish)

Total Time: 30 Minutes, plus at least one hour to chill

INGREDIENTS

FOR THE SALAD

• 2 ears fresh corn (or just use frozen corn -- straight from the bag, no need to defrost.  I used about 14 oz -- same as black bean amount)
• 1 cup chopped red onion (this might seem like a lot, but it's not, just put in the full cup)
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired -- i used more than 1/2 cup)
• 1 avocado

FOR THE DRESSING

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.  Or skip this step and just add frozen corn.  I used a mixture of frozen corn (10 oz bag) and then added in some frozen roasted corn from Trader Joes until I felt it was about 14.5oz.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Balsamic Chicken Drumettes (and wings)

Balsamic Chicken Drumettes:  (Giada)

NOTE:  Must marinade for at least 2 hours ... make ahead...

Ingredients:


1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley

Directions:

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
2. Preheat the oven to 450 degrees F.
3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Deviled Eggs

Hardboiled Eggs
Mayo
Mustard
White Vinegar
Salt

Bacon?

Mix in a bowl or ziplock bag and pipe into eggs

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita 
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

INSTRUCTIONS

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Jen's Roasted Grape Tomatoes

Jen's Roasted Grape Tomatoes:

Ingredients:

Grape Tomatoes
Olive Oil
Garlic Cloves
Herbs de Provence Seasoning (or fresh herbs)
Salt
Pepper
Fresh Basil
Bread

Optional:  Crushed Red Pepper

Directions:

Preheat oven to 400 degrees.  Rinse and dry tomatoes and put on a cookie sheet with a Silpat.  Add 7-10 whole cloves of garlic.  Toss with olive oil, salt, pepper, herbs de provence.  Roast for about 20 minutes until skins burst.  Top with fresh basil and eat as a side dish or spoon onto bread.

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Food Network, Ellie Krieger

Ingredients:

2 medium zucchini (or 1 large zucchini from the garden) -- about a pound total

1 Tablespoon olive oil

4 oz Fresh Parmesan (grated on the grater -- in strands, not ground)

4 oz Plain Breadcrumbs

Salt

Pepper

Directions:

Preheat the oven to 450 degrees F.  Line baking sheet with Silpat.  Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.  Bake the zucchini rounds until browned and crisp, about 25 minutes. Remove with spatula. Serve immediately.

Can serve with ranch or just eat straight!

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

Ingredients:

3 cups raw almonds (1 Costco bag is 9 cups)
1 teaspoon vanilla
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 heaping teaspoon cinnamon


Directions:



Preheat oven to 250 degrees. 

Beat the egg white and the vanilla together until very frothy, but not stiff. Add the nuts, and stir until well coated. Mix in the white sugar, brown sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the baking sheet with Silpat. 

Bake for approximately 1 hour, 15 minutes in the preheated oven, stirring every 15 minutes. Allow to cool, then store nuts in airtight containers.

Pot Stickers

Pot Stickers:
Williams-Sonoma (makes about 48)

Ingredients:

For the filling:

1 lb ground turkey or ground pork or finely chopped shrimp OR a combination of the turkey, pork, shrimp
2 green onions, including green tops, finely chopped
1 cup finely chopped Chinese cabbage
2 cloves garlic, minced
1 teaspoon finely chopped, peeled fresh ginger
2 Tablespoons soy sauce
1 Tablespoon dry sherry
pinch of pepper

1 package pot sticker wrappers (48 wrappers)
4 Tablespoons peanut or vegetable oil
1 cup Chicken stock

For the dipping sauce:

1/2 cup soy sauce
5 Tablespoons balsamic vinegar
2 teaspoons finely chopped, peeled fresh ginger
2 teaspoons Sesame oil

Directions:

Combine the shrimp and the turkey or pork, green onions, cabbage, garlic, ginger, soy sauce, sherry and pepper in a bowl and mix well.

Put 1 teaspoon filling in the center of each wrapper.  Fold the wrapper in half and pleat around edge.  Use a little water to seal, if necessary.  Place the pot sticker seam side up, flattening the bottom slightly so it stands upright, on a silpat on a baking sheet and cover with a damp towel.  Repeat until all the filling is used.

Preheat oven to 300.

In a wok or frying pan over medium-high heat, heat 1 Tablespoon of peanut or vegetable oil.  When hot, arrange 12 pot stickers in the pan, seam side up.  Fry uncovered for about 5 minutes.  As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center so all cook evenly.  Add 1/4 cup of the stock, cover, reduce the heat to low and cook for 10 minutes longer.  Uncover and cook until all the liquid evaporates, 2-3 minutes longer.  Transfer to a platter and keep warm in the oven.

Combine all the sauce ingredients and stir well.  Serve the pot stickers immediately with the dipping sauce.

Stuffed Mushrooms

Stuffed Mushrooms:

12 fresh whole mushrooms
1 Tablespoon vegetable oil
2-3 garlic gloves (about a Tablespoon when minced)
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Pre-cooked bacon, chopped

Preheat oven to 350 degrees.  Clean mushrooms.  Carefully break off stems.  In a food processor, mince garlic and garlic stems, until stems are extremely fine.

Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom mixture to the skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, chopped bacon, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick.  Spoon into ziploc bag.  Snip corner of ziploc bag and pipe mixture into each mushroom cap with a generous amount of stuffing.  Arrange the mushroom caps on cookie sheet and bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under the caps.

Crabmeat Dip

Crabmeat Dip:

3 - 8 ounce packages cream cheese
Dash Garlic Salt
1/2 cup Mayonaise
2 teaspoons yellow mustard
2 teaspoons confectioners' sugar
Onion Powder
Dash Cayenne Pepper
2/3 c sherry
3 - 10 3/4 ounce canned crabmeat

Melt cheese in microwave.  Add everything but wine and crabmeat and mix until smooth.  Fold in wine and crabmeat.  Serve in chafing dish or fondue pot or mini crock pot with assorted crackers and Breadsticks.

Breadsticks for  Crabmeat Dip:

Hot dog bun cut into 4 pieces
Brush with Olive Oil and Butter
Season with garlic salt and Italian seasoning.

Bake on low temperature until dried out.

Grape Jelly Meatballs

Grape Jelly Meatballs:

1 Bag Frozen Meatballs
1 Bottle Heinz Chili Sauce
1/2 jar of Grape Jelly
1/2 jar of Jalapeño Pepper Jelly

Mix Jellies and Chili Sauce in the Crock pot.  Defrost Meatballs and add to the Crock Pot.  Coat meatballs and keep on warm.

Baked Brie

Baked Brie:

1 Round Brie
4 Tablespoons Brown Sugar
2 Tablespoons Kahlua
Handful of Craisins and Pecans

Wrap in Foil.  Bake at 350 degrees for 30 minutes.