Thursday, January 27, 2011

Hot Jalapeno Artichoke Dip

1  8-oz. cream cheese
½ cup mayonnaise
½ cup sour cream
1 cup shredded Parmesan cheese
3-4 cloves of garlic, finely chopped
4 Tbsp. pickled jalapenos
1 large jar marinated artichokes, drained

Puree the jalapenos and artichoke in a blender or food processor. Let the cream cheese come to room temperature to soften. Combine all ingredients and put into a 9 x 13 inch baking dish. 
Bake at 350 degrees for 35-40 minutes.
Serve warm with crisp tortilla chips or Wheat Thins or Ritz crackers. 


Thursday, January 6, 2011

Cinnamon Swirl Bread

Sorry there is no picture with this one, but trust me-- YUM!!!!

filling/ topping
1/2 cup granulated sugar
1/4 cup light brown sugar
5 teaspoon ground cinnamon
1 1/2 cups milk, heated to 110 degrees
4 T. unsalted butter, (3 of them melted)
3 large egg yolks
4 1/4 cup AP flour, plus more if needed
2 1/4 t. rapid rise yeast (1 pkg.)
1 T. sugar
1 1/2 t. salt
1/2 cup raisins (I didn't add these... its up to you)

FOR the cinnamon sugar:
Combine the ingredients in a small bowl ,breaking up any clumps. Cover till needed.

FOR the bread: Spray a large bowl with cooking spray. Whisk milk, melted butter, and yolks in a measuring cup. Mix 1/4 cup of the cinnamon mixture, sugar, yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Turn mixer to low and slowly add the milk mixture. After dough comes together increase speed to medium and mix the dough until smooth and comes away from the bowl. Turn out onto an unfloured surface (I had to flour it a little bit) Knead in the raisins by hand until evenly distributed. Form into a smooth round ball, and place in a greased bowl, turning to coat. Cover with plastic wrap and let rise for about an hour, or until doubled.
Spray a 9x5 loaf pan with cooking spray. On a lightly floured surface, press dough into a 20 x 8 inch rectangle, with the short side facing you. Using a spray bottle filled with water, lightly spray the dough evenly. Sprinkle on the cinnamon sugar, leaving a 2 inch border along the top to seal. Lightly spray the cinnamon sugar with the water ( this is to seal the sugar to the bare dough on both sides,- see article in magazine for full details) Roll up from the edge nearest you, and ending at the sugarless end. Pinch to seal. Place in the loaf pan seam side down. Let rise another 1 to 1 1/2 hours.

How to cook: Adjust oven rack to middle position, and heat oven to 350 degrees. Melt remaining butter and brush over top of dough. Sprinkle with remaining sugar, and bake until top is deep brown and internal temperature is 185 to 190 degrees, about 45 to 60 minutes (mine was 45 minutes by thermometer). Turn bread out and cool on wire rack before slicing. ( can be kept in an airtight container for up to 3 days at room temperature.)


Thursday, November 11, 2010

Chicken Enchilada Ring


2 cups cooked chicken
1/4 cup chopped block olives (optional)
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

Directions: 1st Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.2ndUnroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3rd Spread chicken mixture evenly onto widest end of each triangle.4th Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!) and finally: Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Mexican Chicken Casserole



3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (I used HOT)
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly. Seriously - it's that easy!

Chicken Spinach Artichoke Squares


2 chicken breasts cut in strips
Pkg of frozen spinach
1 can of drained artichoke hearts
8 oz sour cream
Parmesan cheese
Garlic salt (to taste)
1 can of crescent rolls

Heat olive oil in a skillet and cook chicken strips 5-7 minutes on each side or until done. Add in frozen spinach and artichokes and cook together 7-10 minutes. Add in sour cream, parmesan cheese (as much or little as you want), and garlic salt.

Heat oven to 350 degrees and open up crescent rolls. Put a small amount of mixture on each roll and fold up. Sprinkle with parmesan cheese and cook 10-12 minutes.

Hashbrown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham

Add any amount of cut up bacon (optional)
1/2 cup diced green onions
1 cup shredded Cheddar

Salt and freshly ground black pepper

Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.


1 Graham Cracker Pie Crust
12 oz chocolate candy bar, broken into pieces
6 oz hot fudge. warmed
30 regular marshmallows
3/4 cup milk
2 1/2 cups whipped cream (reserve 1 cup for topping)

Place choc bar, marshmallows and milk in saucepan over low heat. Stir constantly until marsh and choc are melted. Cool. Fold 1 1/2 cups whippedcream into choc mixture. Spread thin layer of warm hot fudge over bottom ofpie crust. Gently spoon cooked mixture into crust. Top with reserved whipcream and garnish with chocolate syrup topping. Refrigerate 3 hours or until set.