Buffalo Chicken Dip
October 28, 2008 at 12:58 am | In appetizers | 1 CommentTags: chicken, party food
Buffalo Chicken Dip
1 8oz block of cream cheese
1 pound ground chicken, browned
1/2 cup wing sauce
1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
Dump all the ingredients above into a small crockpot, and cook for two hours, taking a moment every thirty minutes to stir.
Serve with Multigrain Tortilla chips or another, far more inferior tortilla chip if you can’t find those.
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Oh my goodness, this is an amazing dip. I made it for the party on Saturday night, and after less than an hour, I was making it again because the first batch was gone! No, I can’t take any real credit for the recipe, because I took the ingredients from two different recipes in the same style and made up one that sounded the best. Plus, I really wanted to use my little crock pot!
It is my intention to bring this to the next several parties that I have to attend, so if you plan to be at the same party as me, don’t steal my recipe and bring it yourself. Or maybe you should, because it’s so good, it will be gone in a flash!
My only regret? People ate it so quickly, that I didn’t take a picture.
Other Notes: I made this again, and this time I used what little Ranch dressing I had left, and supplemented with Bleu Cheese dressing. Uhm, if you like Bleu Cheese, it’ll be good. However, if your guests are not fans of it, they will probably not like this dip. The Bleu Cheese was very strong and quite tangy. Go for Ranch if you want something smooth and subtle.
Muddy Buddies, Shannon’s way
October 27, 2008 at 12:55 am | In Uncategorized | Leave a CommentTags: dessert, party food, snack
By popular demand, my take on Muddy Buddies. (Also called Puppy Chow or Reindeer Droppings, depending on what part of the country you’re from.) However, in my house it’s called “Shannon’s Version of Muddy Buddies”.
Shannon’s Version of Muddy Buddies
Ingredients:
6 cups Crispix
3 cups Cheerios
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions:
In a large bowl, measure your cereal; set aside.
In a 2 cup measuring cup, microwave chocolate chips, peanut butter and butter uncovered on High for one minute; stir. Microwave about 30 seconds longer, or until mixture can be stirred smooth. Stir in vanilla.
Pour mixture over cereal, stirring until evenly coated. Pour half of the mixture into a 1 gallon ziploc. Add 3/4 cup powdered sugar. Seal bag; shake until well coated. Spread on wax paper to cool. Repeat with the remaining half of the cereal and powdered sugar.
Store in an airtight container, should any remain at the end of the night.
Rosemary Roasted Sweet Potatoes
September 7, 2008 at 10:55 pm | In side dishes | Leave a CommentTags: sweet potatoes
3 large sweet potatoes
2 T olive oil
salt and pepper to taste
3-4 cloves garlic
3-4 sprigs fresh rosemary (1 t dried cracked rosemary)
Preheat oven to 350. Cut the sweet potatoes into large spears. Brush with olive oil and season with salt and pepper. Strip rosemary from stems and sprinkle over sweet potatoes. Bruise the stems then cover the potatoes. Smarsh garlic cloves with back of knife and lay them, unpeeled, on the potatoes. Bake 45-60 minutes or until tender. Remove garlic and rosemary stems before serving.
Serves: 4-6
Source: Penzey’s One
Drunken Stew
September 7, 2008 at 10:51 pm | In beef, main dishes | Leave a CommentTags: stew
1 1/2 lbs. stewing beef, cutin into 1/5 inch cubes
1T butter
1 large onion, chopped
1/2 t salt
1/2 t pepper
1 can tomato soup
3/4 c merlot
1 1/4 c water
1/2 c ketchup
1/2 t garlic salt
1/4 t dried basil
1/4 t dried thyme
4 carrots, cut into 1/2 inch pieces
4 celery ribs, ut into 1 inch pieces
5 medium potatoes, quarters
Heat butter in a stock pot. Add meat and brown on all sides. Add onion and saute until golden. Add salt, pepper, soup, wine and twer. Simmer covered for about 30 minutes. Add ketchup, garlic salt, basil and thyme. Arrange carrots, celery and potatoes on top. Cover and simmer for 1 1/2 to 2 hours, until vegetables are tender.
Serves: 4-6
Source: Penzey’s One
Asparagus Wrapped Flank Steak
September 7, 2008 at 10:46 pm | In asparagus, main dishes | Leave a CommentTags: flank steak
1-2 lb. flank steak
Marinade:
1/4 C vegetable oil
2 T lemon juice
1/4 c soy sauce
1 clove garlic, minced
1 t pepper
1 t celery salt
Asparagus, blanched
Combine marinade ingredients. Place steak in marinade and marinate in refrigerator for 2 hours. Remove from marinade and grill for 5 minutes on each side for medium rare. Cut on the diagonal into very thin strips. Wrap 3 strips (more or less as necessary depending on size of asparagus) around each asparagus.
Hoppel Poppel
September 7, 2008 at 9:34 pm | In breakfast, casseroles, eggs | Leave a Comment1 bunch scallions, chopped
4 oz sliced mushrooms, sauteed and drained
1 T butter
10 eggs
1/2 C reduced fat sour cream
2 C shredded cheddar cheese
1 lb. bacon, cooked and chopped in large pieces
12 cherry tomatoes, halved
salt and pepper, to taste.
Preheat oven to 350. In a small skillet, melt butter. When hot, fry mushrooms and scaiilons until soft. Set aside. In a large bowl, whisk togeher the eggs. To this mixture, add the musooms and scallions. Then add the rest of the ingredients and stir to combine. Pour into a 7×11 casserole dish and bake at 350 for 40 minutes.
Serves 6-8
Source: Penzey’s One
Pistachio Stuffed Pork Roast
September 7, 2008 at 9:29 pm | In main dishes, pistachios, pork | Leave a Comment3 1/2 lb. boneless center cut pork loin roast
3/4 C fresh bread crumbs
3/4 C ground roasted pistachios (unsalted, if possible)
1 T olive oil
2 T light brown sugar
1 t mustard powder
1 t kosher salt
1/2 t ground black pepper
1 T cracked rosemary
Preheat the oven to 425. Butterfly the roast into a rectangle (ask butcher to do this for you). The goal is a rectangle 3 times the width of the roast that will life flat. If you start with break churnks, use your food precessort to make bread crumbs. Remove bread crumbs and grind the pistachios. Return bread crumbs, add olive oil, brown sugar, mustard, salt and pepper to the bowl. Pulse, then run until the mixture is consilidated, about one minute.
our the mixture onto the butterflied roast and spread it evenly. Roll the roast like a jelly roll, then tie the roast securely in 4-5 places. Top the roast with rosemary and sprinkle a small amount of kosher salt on top. Put in roasting pan, place in over and bake for 20 minutes. Reduce the temperature to 350 and bake for an additionale 1-1 1/4 hours until a thermometer registers 160. Remove the roast from the oven, cover with foil and let it rest before slicing for serving. Serve with honey mustard sauce.
Honey Mustard Sauce
1/2 C honey
1/2 C dijon mustard
Combine and serve as a sauce.
Serves 6
Peppercorn Potatoes
September 7, 2008 at 9:22 pm | In Uncategorized | Leave a CommentTags: potatoes
1 lb. red potatoes, sliced into 1/4 inch slices
1 T dry Creamy Peppercorn dressing mix
2 T Olive Oil
Combine in a medium bowl and mix thoroughly. Place on a nonstick pan and bake at 375 for 45 minutes, turning every 15 minutes.
Source: Penzey’s One
Sweet & Sour Meatballs
December 18, 2006 at 2:13 am | In appetizers | Leave a Comment2# Ground Chuck
2 Eggs
1 Cup Breadcrumbs
1/3 Cup parsley
1/2 teaspoon onion powder (or you can chop fresh onion and add to taste)
2 Tablespoons soy sauce
Combine all ingredients from above. Roll into meatballs and place in corning ware dish. Set aside. Turn oven to 350 degrees.
1 12oz bottle Chili Sauce
1 15oz can Whole berry cranberry sauce
1 tablespoon lemon juice
2 Tablespoons brown sugar
(I add a couple more dashes of soy sauce)
Combine in saucepan on stove. Bring to a boil. Boil until sauce gets thickened. Take sauce off stove, pour over already prepared meatballs.
Place meatballs and sauce in oven and bake for at least one hour. (the longer they bake, the yummier they are…just watch that you don’t overheat and burn the sugars)
I made this last night for a party. I cooked the meatballs for about 1 hour 15 minutes in the oven, then transferred to a crockpot. They continued to simmer on the “warm” setting for the remainder of the evening. When I pulled the last three out, they were still delicious (and there was still sauce left) after an additional 3 hours of cooking.
Black Bean & Corn Wonton Cups
December 14, 2006 at 7:47 pm | In appetizers, black beans, corn, mexican, salsa | Leave a CommentFound this recipe from Betty Crocker and made them for a Christmas party. They are very festive looking when put together, and taste delicious! However, ther are some negatives. Read my full review at the bottom of the recipe!
Ingredients:
36 wonton skins
2/3 cup medium salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained, rinsed
1/4 cup sour cream
Cilantro sprigs, if desired
Directions:
1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4×1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.
Suggestions:
Wontons can be made up to two days in advance. Salsa mixture can be made two days ahead as well. Do not fill wonton skins with salsa mixture until immediately before serving.
Full Review:
First and foremost, I have to say that the filling for this is absolutely delicious.
The changes I made: I used ground chipotle powder (Penzey’s Spices, btw) because I had no chili powder. I also left out cilantro as it does not sit well with me.
Negatives:
The wonton skins are VERY hard and crunchy. This makes for a difficult time eating this. The size of the wonton cup makes it impossible to easily eat this in one bite.
Suggestions:
Next time I make this, and I most definitely will, I will just use Tostito’s Scoops and the filling.
Spoon a little sour cream (two tablespoons maybe) into a baggie, cut the tip off, and squeeze sour cream out as if decorating a cake. It’s so simple, and makes for a beautiful presentation. Oh, and it’s about a zillion times faster than spooning the sour cream on. 
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