Baked Pimento Cheese

Mother's Day Menu Preview - The Appetizer:

Southern Living, DECEMBER 2004

1 ½ c. mayonnaise
1 (4 oz) jar dices pimento, drained
1 t. Worcestershire sauce
1 t. finely grated onion
¼ t. ground red pepper
1 (8 oz) block extra-sharp cheddar cheese, shredded
1 (8 oz) block sharp cheddar cheese, shredded

STIR together 1st 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2 qt. or 11X7" baking dish.
BAKE at 350º for 20 minutes or until dip is golden and bubbly.
SERVE with crackers or chips.

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Marinated Shrimp

Recipe courtesy of: Taste of Home

2 pounds cooked medium shrimp -- peeled and deveined
1 medium red onion -- cut into rings
2 medium lemons -- cut into slices
1 cup pitted ripe olives -- drained
1/2 cup olive oil
1/3 cup minced parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 clove garlic -- minced
1 bay leaf
1 tablespoon minced fresh basil or 1 t. dried basil
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon black pepper

1. In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons and olives.
2. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. (Note: I did not have a jar so I just stirred the marinade in a bowl and poured it over the shrimp)
3. Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

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Baked Spinach Artichoke Dip

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Fireside Popovers with Brie

2 eggs
1 cup Gold Medal® all-purpose flour
1 cup milk
1 teaspoon sugar
1/2 teaspoon salt
1/2 pound Brie cheese, cut into 24 chunks

1. Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4x1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill cups about two-thirds full. Bake 5 minutes.
2. Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot.

Stuffed Baby Portabella Mushrooms

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso® garlic & herb bread crumbs
1 package (5.2 oz) Boursin cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)


1. Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
2. In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
3. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
4. Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Thursday: Pork & Chive Potstickers

Recipe courtesy of Every Day Food Magazine

Serves 4.

Ingredients

* 1/4 pound ground pork
* 1 tablespoon minced chives
* 1 1/2 teaspoons soy sauce
* 1 1/2 teaspoons dry sherry
* 1 teaspoon minced peeled fresh ginger
* 1/2 teaspoon sesame oil
* 1/2 teaspoon cornstarch
* 20 wonton wrappers (from a 12-ounce package)
* 1 tablespoon vegetable oil

Directions

1. In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
2. Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings (makes 20).
3. In two batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In two batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.


Soy-Ginger Dipping Sauce
Ingredients

Makes about 1/2 cup

* 1/4 cup soy sauce
* 3 tablespoons rice vinegar
* 1 tablespoon minced peeled fresh ginger
* 2 teaspoons sugar
* 1/4 teaspoon sesame oil

Directions

1. In a bowl, stir together 1/4 cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon minced peeled fresh ginger, 2 teaspoons sugar, and 1/4 teaspoon sesame oil.

Creamy Artichoke-Parmesan Dip

from 100 Best Appetizer Recipes

Notes: I omitted the oregano and used fresh chopped garlic.

2 cans (14 ounces each) quartered artichoke hearts, drained and chopped
2 cups (8 ounces) shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 1/2 cups mayonnaise
1/2 cup finely chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder

Pita wedges
Assorted cut-up vegetables

Slow Cooker Directions:
Place all ingredients except pita wedges and vegetables into slow cooker; stir to blend well. Cover; cook on LOW 2 hours.

Thanksgiving Menu Teaser: The Appetizers

My husband and I are hosting our first Thanksgiving dinner this year, so there's been a lot of planning and anticipation for the past couple of months. We've hosted all of the other major holiday meals for our family, but not Turkey Day. I will eventually post our entire menu, but to whet your appetite (nice pun, no?), here are the appetizers.

Pumpkin Cheese Ball
from Frightfully Festive Halloween Recipes & Party Ideas, 2002

Ingredients:
2 cups (8 ounces) shredded Cheddar cheese
½ (8-ounce) package cream cheese, softened
¼ cup solid-pack pumpkin
¼ cup pineapple preserves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Preparation:
1. Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth. Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
2. Shape mixture into round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem.
3. Cover loosely; refrigerate until serving time. Serve with crackers.

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Spinach & Parmesan Stuffed Mushrooms
From Fine Cooking 63, pp. 86c
February 1, 2004

ingredients
1 lb. medium white mushrooms (about 24), wiped clean
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 slices white sandwich bread
4 scallions (white and green parts), thinly sliced
1/4 cup dry sherry
6 oz. fresh baby spinach, roughly chopped
1/4 cup heavy cream
1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
1/2 lemon

how to make
Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.
Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.
Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Make Ahead Tips
The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

Islander Cheese Ball

from: Virginia Hospitality. The ingredients sound a bit strange, but I made this for the 4th of July and there was none left! Everyone loved it.

16 ounces cream cheese, softened
8 ounces crushed pineapple, drained
2 tablespoons green onions, including tops, chopped
1/4-1/2 cup green pepper, chopped
2 teaspoons seasoned salt
2 cups pecans, chopped

Mix cheese and pineapple with mixer. Stir in onion, green pepper, salt and 1/2 cup pecans. Roll into one large ball, 2 logs, or fill a scooped-out fresh pineapple half. Roll or top with remaining pecans. Note: Serve with bacon-flavored crackers.

Miss Shirley's Spinach Dip

Notes: The recipe calls for 4 boxes of frozen spinach, but I only use 2. For the jalapeño, I used about 10 slices of pickled jalapeños.


4 - 10oz boxes frozen chopped spinach (thawed and drained)
2 - 8oz blocks cream cheese
2 - 4oz cans diced green chiles (drained)
1 - jalapeño, chopped
Monterrey Jack cheese - to taste
onion - to taste
garlic - to taste
salt & pepper - to taste
half and half (as needed to thin out the consistency of the dip)

Add all ingredients to a slow cooker and cook until cheese is melted and heated through.

Chile Con Queso

From Threadgill's - The Cookbook

Notes: I didn't copy this down exactley as it was in the cookbook, so the directions are my own. I also omitted the jalapeño peppers and used mild picante sauce.

1 1/2 pounds Velveeta, cubed
1-10 oz can cream of celery soup
4 ounces green chillies, diced
1 tomato, diced
1/2 cup yellow onion, diced
2 tablespoons jalapeño peppers, seeded and minced
1/2 cup picante sauce, medium hot

Add all ingredients to a slow cooker on low until cheese is completely melted.

Mini Piggies

I love Pigs-In-A-Blanket. I love them even more when they're teenie-tiny. This is the basic way I fix them, but I have been known to add a strip of cheddar and a bit of jalapeño, too.


my image of this recipe, May 2008

2 cans refrigerated crescent rolls
small package of cocktail smokies


Preheat oven to 375 (or the temperature given on the can of rolls).

Open the rolls and unroll them onto a cutting board.

Separate them along the precut lines.

Half each triangle. It's easier to start at the long end and work back to the point of the triangle.

Open the smokies and drain the liquid. Starting at the long end of each triangle, roll the smokie (and any other fixin's) into the crescent.

Bake according to directions on the can of rolls.

Enjoy!

my image of this recipe, May 2008

Artichoke Tartlettes

recipe courtesy of the fabulous Miss Julissa!



olive oil flavored cooking spray
16 pieces wonton wrapper(s)
1/4 cup low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 Tbsp Dijon mustard
2 Tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup parsley, fresh, sprigs

Preheat oven to 350°F. Coat a 16-hole mini muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

Cheese & Bacon Jalapeño Rellenos

from www.heb.com

18 fresh jalapeño peppers
4 oz. cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits
2 tbsp. chopped onion
2 tbsp. fresh cilantro
1 clove garlic, peeled & chopped

1. Using plastic gloves, slice peppers in half, lengthwise. Remove the seeds & membranes witha small paring knife. Rinse out the seeds with cold water and pat dry.

2. Heat oven to 375ºF. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

3. Combine the cream cheese, cheddar cheese, bacon bits, onion, cilantro & garlic in a food processor and pulse the mixture until well blended.

4. Spoon the mixture into the jalapeño halves and arrange on the prepared baking sheet, filled-side up. Bake on the center oven rack for 10 minutes or until cheese is melted.

Makes: 18 servings
(2 halves per serving)

Barbeque Snack Mix

from www.heb.com

Notes: I substituted pretzel sticks for the twists and pecans for the peanuts. I also opted to bake this in the oven at 350º for 15-20 minutes on a foil-lined jelly roll pan, stirring every so often.

3 cups each: Rice Chex & Corn Chex cereals
1 1/2 cups pretzel twists
1 1/2 cups Goldfish crackers
3/4 honey roasted peanuts
1/2 cup barbeque sauce, any flavor
1 tbl canola oil
3/4 tsp each: onion powder & garlic powder

1. Combine the cereals, pretzels, cheese crackers and peanuts in a large microwave oven-safe bowl. Set the mixture aside.

2. Combine barbeque sauce, oil, garlic & onion powders in a small bowl; stir well. Pour the barbeque mixture over the snack mixture and toss to evenly coat the dry ingredients.

3. Microwave the snack mixture uncovered for 6-7 minutes on high power, stirring every 2 minutes.

4. Spread the mixture on a large sheet of oil and cool. Store snack mix in an airtight container.

Makes 7 cups.

Blue Cheese Dip With Chives

from Delicious Dips by Diane Morgan


Notes: I used Gorgonzola instead of regular blue cheese. I also used a little bit more mayo and sour cream than this called for. I found it too dry this way.


1 cup (4oz) crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 T finely chopped fresh chives
freshly ground black pepper

In a medium bowl, thoroughly mix together the blue cheese, mayonnaise, and sour cream. Stir in the chives and add a few grinds of pepper. Taste and adjust the seasoning. Transfer to a serving bowl. Serve immediately.

Dip Do-Ahead: This dip can be prepared up to 3 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving. Serve the dip at room temperature.

Cheddar Ranch Dip

from allrecipes.com

1 container sour cream (16 ounce)
1 package dry Ranch-style dressing mix (1 ounce)
1 can bacon bits (3 ounce)
1 cup shredded Cheddar cheese
my addition: freshly chopped chives

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Spicy Popcorn

Recipe courtesy Rachael Ray
from foodnetwork.com

This is our second favorite way to eat popcorn in the Warncke house. It's spicy, but not hot. There's a lot of flavor going on in this recipe. I normally just use microwave popcorn, mix the spices in a bowl, and sprinkle them throughout the popcorn.


2 tablespoons vegetable oil
1 cup popping corn kernels
2 tablespoons melted butter
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Zippy Italian Popcorn

Recipe courtesy Rachael Ray
from foodnetwork.com

Note: This is staple in our house now. Dustin always asks me to make popcorn this way. If we don't do it this way, we use Rachel's Spicy Popcorn recipe (above).

1 sack reduced fat natural flavor microwave popcorn, cooked to package directions
2 tablespoons butter
1 teaspoon garlic powder or granulated garlic
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/3 cup grated Parmigiano, eyeball it

Pop the corn and place in a bowl. Place butter and spices in a small cup or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

Meagan's Make-Shift Ranch Dip

I came up with this a few months ago when I had some left over sour cream from another recipe. It wasn't enough to use a packet of ranch seasoning or other dip mix, so I made my own. I don't give exact measurements because it depends on how much sour cream you have and your preference on tastes. You can also add a little mayonnaise to cut back on the flavor of the sour cream.

sour cream
mayonnaise (optional)
dill weed
garlic powder
onion powder
paprika
black pepper
celery salt (or regular table salt)

Mix all ingredients together. Refrigerate and serve with your choice of potato chips or crackers.