Holiday Entertaining

I served this punch at our holiday supper club brunch. Tastes great and looks like Christmas!

POINSETTIA PUNCH

1 quart of cranberry juice
1 quart of pineapple juice
2 quarts of ginger ale
1 1/4 cups of sugar

Mix juices and sugar in a punch bowl until the sugar dissolves. Add ginger ale right before serving.

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This vinaigrette is wonderful! Great on a holiday salad with pears, crumbled gorgonzola, dried cherries and walnuts.

DARK CHERRY BALSAMIC VINAIGRETTE

Source: Nordstrom Entertaining at Home Cookbook

1/2 cup balsamic vinegar
1/4 cup granulated sugar
1 clove of garlic, minced
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
Kosher salt
Freshly ground black pepper

PREPARE VINAIGRETTE:

In a small saucepan over medium heat, combine the balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.

Notes: The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.

Holiday Hors d'Oeuvres

We had these at the lake this past weekend. My only suggestion would be to make the rolls a day in advance to let the flavors come together.

CRANBERRY FETA PINWHEELS

1 (6 ounce) package sweetened dried cranberries
1 (250 g) container spreadable cream cheese
1 cup crumbled feta cheese
1/4 cup chopped green onions
4 large flour tortillas or wheat flour tortillas or spinach tortillas

1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. To serve cut into 12 slices.

Source: Cooking Light Board

Time to Bake the Cookies!

Sweet, decadent and very festive! Great cookie to give for the holidays!



CHOCOLATE SANDWICH COOKIES

2 packages (18.25 ounce) devil's food cake mix
4 large eggs, lightly beaten
2/3 cup vegetable oil
1 package (8 ounce) cream cheese, softened
1 stick (1/2 cup) unsalted butter, softened
3 to 4 cups confectioners' sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a mixing bowl, beat cake mixes, eggs and oil. Batter will be very stiff. Roll into 1 inch balls. Place on an ungreased cookie sheet and bake at 350 degrees for 8 to 10 minutes. Let cool on sheet for 5 minutes then transfer to a wire rack to cool.

In a separate mixing bowl, beat cream cheese and butter. Add sugar and vanilla; mix until smooth. Divide and tint icing. Spread on cooled cookie bottom and top with a cookie to create a sandwich.

Makes approximately 4 dozen

Notes: I used Duncan Hines brand cake mix and baked the cookies for the full 10 minutes.

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These cookies are soft and delicious!

RED VELVET CRINKLES


1/3 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg
1 3/4 cup all-purpose flour
3 tablespoons natural unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoon salt (I used 1 teaspoon)
2 tablespoon milk
2 teaspoons pure vanilla extract
1 (1-oz) bottle red food coloring
1 1/2 cups confectioner's sugar

Preheat your oven to 350 F. Line baking sheet with parchment or a Silpat.

Beat together the butter and brown sugar on medium speed with mixer until it is creamy. Add egg, beating until combined.

In a medium bowl, sift together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined. Add milk, vanilla, and red food coloring, mix to combine.

Place your confectioner's sugar in a large bowl.

Using a teaspoon size cookie scoop, drop dough into your confectioner's sugar.
Cover with confectioners' sugar then gently roll in the confectioner's sugar and into a ball. Drop ball back into the sugar several times, coating well with the sugar.

Place your cookie balls onto your prepared cookie sheets and bake for 12 minutes. Cool on pans for 5 minutes.

Remove to wire racks to cool completely.

Makes approximately 2-3 dozen.

Source: Southern Living Board/JawJuh Peach's Recipe

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I've been baking these gingerbread cookies since 2004. Richard (my brother) loves these!!!

GINGERBREAD COOKIES



1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg and vanilla.

Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or use a Silpat.

On a floured board, roll dough out to about 1/8 inch thickness, and cut into shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges.

Cool on wire racks.

Makes approximately 2 ½ dozen cookies.

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JEWELED THUMBPRINTS



2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

About 2 tablespoons seedless raspberry jam
About 2 tablespoons apricot preserves
About 2 tablespoons strawberry preserves

Equipment: 1/2-inch-thick wooden spoon handle or dowel

Make dough:

Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes. Beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

Assemble and bake cookies:

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Roll level teaspoons of dough each into a ball and then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them on baking sheet and then make a deep indentation in center of each round with wooden spoon handle.

Fill indentations in each cookie with about 1/8 teaspoon jam avoiding any large pieces of fruit.

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes and then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Cook's Notes: Dough can be chilled up to 2 days. Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.

Source: Gourmet (recipe is called "Trios" on the website)

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One of my most favorite things to do during the holidays is bake cookies. Here is a new recipe that I tried today. It's a keeper!

CHOCOLATE MINT CANDY COOKIES



1 ½ sticks of unsalted butter (3/4 cup)
1 ½ cups light brown sugar
2 tablespoons water
2 cups semi sweet chocolate chips
2 large eggs
2 ½ cups all purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 (4.67 ounce) boxes of Andes Crème de Menthe Thins (56 pieces total)

In a saucepan over medium heat, cook the sugar, butter and water stirring occasionally until melted. Remove from heat and stir in the chocolate chips until melted. Set chocolate mixture aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, baking soda and salt. Stir flour mixture into the cooled chocolate mixture. Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees. Grease cookie sheets or use a non-stick pad (ex. Silpat). Roll cookies into walnut size balls and place 2 inches apart onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. When the cookies come out of the oven, press one mint thin into the top of each cookie and let sit for about 2 minutes. When the mint is softened, swirl with back of a spoon or wooden pick. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

Enjoy & Happy Holidays!

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SNICKERDOODLES (See Sideline Sweets section for recipe)

SPOOKtacular Eats

Halloween happens to be my favorite holiday. Here are some ghoulishly good treats you can share with your goblins.

WHITE CHOCOLATE OREO BALLS
(See SIDELINE SWEETS for recipe)

Head over Heels for Cajun/Creole

I met two wonderful friends from Baton Rouge through supper club. Thanks to these girls, my heart (and tummy) will always have a special place for food from the Bayou. I now look forward to every Saints/LSU game so that we can indulge in jambalaya and hurricanes. Thanks Allison and Jenny for opening my eyes and heart to Louisiana cuisine! GEAUX TIGERS!

JENNY'S NATCHITOCHES MEAT PIES

Here is a recipe for Natchitoches Meat Pies. They are all over Louisiana, at tailgating, weddings, and parties. We had them at our wedding. They're tiny and spicy!

2 teaspoons shortening
2 teaspoons flour
1 1/2 pounds ground pork
1/2 pound ground beef
2 large onions, finely chopped
2 tablespoons fresh chopped parsley
1 teaspoon sage
1 teaspoon garlic salt
Red pepper and black pepper, to taste

Pastry:
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted shortening
1/2 cup milk
2 eggs, slightly beaten

For the filling: Combine shortening and flour in a large Dutch oven. Cook over medium heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

For the pastry: Combine flour, baking powder, and salt. Add melted shortening, stirring until well blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal.

Heat 1 inch of oil to 375°F. Fry pies in hot oil until golden, turning once. Drain well on paper towels.


RACHAEL RAY'S EVERYTHING JAMBALAYA

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan.

Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm.

Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Source: Food Network


NEW ORLEAN'S STYLE CHEDDAR SPREAD (SEE FOOTBALL RECIPES FROM FRIENDS AND FAMILY POST FOR RECIPE)


LOUISIANA SAUSAGE JAMBALAYA

1/2 cup butter (1 stick)
2 Vidalia onions, diced
5 stalks celery, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 bay leaves
1 tablespoon Creole seasoning (ex. Tony Chachere's)
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
2 lbs smoked sausage (or andouille if you like the heat), sliced into rounds
2 (14 1/2 oz) can chicken broth
1 (14 1/2 oz) can diced tomatoes with juice
3 cups long grain rice

Melt butter in a large pot over medium high heat. Add the onions, bell pepper, garlic, bay leaves, Creole seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, approximately 15 minutes.

Add sausage, chicken broth, tomatoes and rice.

Bring mixture to a simmer.

Reduce heat to low, cover and cook until rice is tender, stirring occasionally, about 30 to 45 minutes.

Kickoff Concoctions

YELLOW JACKET BUZZZZZ

2 (2 liter) bottles of ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chilled
1 (64 fluid ounce) bottle white grape juice, chilled
Vodka, to taste

In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice. Add vodka.

"FAN" tastic Finger Foods

BACON & TOMATO CUPS

8 slices of bacon
1 tomato, chopped
½ Vidalia onion, chopped
3 ounces shredded Swiss cheese
½ cup Dukes mayonnaise
1 teaspoon dried basil
1 – 16 ounce can refrigerated buttermilk biscuit dough

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake for 10 to 12 minutes in the preheated oven, or until golden brown.


SAUSAGE STUFFED JALAPENOS

WARNING: USE A SPOON OR WEAR GLOVES WHEN SEEDING THE JALAPENOS. THE SEEDS WILL BURN YOUR FINGERS IF YOU DON’T!

1 pound ground sausage
1 – 8 ounce package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 – 8 ounce bottle Ranch dressing (optional)

Preheat oven to 425 degrees.

Place sausage in skillet over medium heat and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese and Parmesan cheese.Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dish. Bake 20 minutes in the preheated oven until bubbly and lightly browned.

Serve with Ranch dressing.

HALFBACK HAM BALLS

2 pounds Hormel Cure 81 Boneless Ham, ground in food processor
12 ounce package of Johnsonville Original Breakfast Sausage, ground in food processor
2 cups plain breadcrumbs
2 large eggs
1 ½ - 2 cups milk

Ground the ham and sausage in the food processor. Combine ham, sausage, breadcrumbs and eggs. Mix well with hands. Slowly add milk, using just enough to make mixture moist. Roll into small balls (may be frozen at this point). When ready to bake, place in single layer on cookie sheet or baking dish. Bake at 350 degrees for 45 minutes. Serve with Jezebel Sauce.

Makes 8 dozen

JEZEBEL SAUCE

1 (15-ounce) can crushed pineapple
1 (10-ounce) jar apricot all fruit preserves
3 tablespoons dry mustard
1/2 cup prepared Boar’s Head Pub Style horseradish (you can find it at the deli)
1 teaspoon black pepper

Combine all ingredients.

When serving with ham balls, I process all the ingredients until smooth using a food processor.
Makes 2 ½ cups


SPINACH BALLS

2 – 10 ounce packages frozen chopped spinach
6 large eggs, slightly beaten
8 tablespoons (1 stick) butter, softened
2 cups herb-seasoned stuffing (I use Pepperidge Farms)
1 teaspoon garlic salt
½ cup freshly grated Parmesan cheese
1 small onion, grated
1-2 tablespoons olive oil (I omitted this)
8 ounces feta cheese, crumbled

Preheat oven to 350 degrees. Thaw the spinach and drain, pressing to remove all excess liquid. Combine the spinach and remaining ingredients in a large mixing bowl. Roll the mixture by tablespoonfuls into 1-inch balls. Place the balls on a lightly greased baking pan. Bake for 20 minutes or until golden.

Note: Unbaked spinach balls may be stored in the freezer. If spinach balls are frozen, do not thaw before baking.

Makes about 50

Game Day Dips

There's nothing better than snacking on a good dip while watching the game! Grab a bag of chips and a cold beer and you'll be good to go!

GRIDIRON GUACAMOLE


1/2 medium white onion, finely chopped
1 large tomato, seeded and chopped
1 garlic clove, finely minced
1/2 bunch of cilantro, chopped (or more to taste)
3-4 Haas avocados
1/2 teaspoon kosher salt
Juice of 1/2 lime
Jalapeno Pepper (optional)

Combine the onion, tomato and garlic. Right before serving, add the avocado, salt, cilantro and lime juice. Serve with tortilla chips!

PIGSKIN PIZZA DIP

1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella
1 cup grated Parmesan cheese
1 cup pizza sauce (ex. Prego)
2 tablespoons green bell pepper, chopped
2 ounces pepperoni sausage, chopped in quarters

Preheat oven to 350 degrees. Mix together the cream cheese, oregano, parsley and basil. Spread cream cheese mixture in the bottom of a shallow oven proof dish. Sprinkle 1/2 cup of mozzerella and 1/2 cup of Parmesan cheese over the cream cheese mixture. Spread the pizza sauce over the cheese layer. Sprinkle the remaining cheese on top. Add the green peppers and pepperoni. Bake until cheese is hot and bubbly. Serve warm with slices of baguette for dipping.

HOT SPINACH AND ARTICHOKE DIP

1 (8 ounce) package cream cheese, softened
1/4 cup Duke's mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
Salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 package) frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a baking dish.

In a medium bowl, mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently fold in the artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake for approximately 25 minutes or until the dip is lightly brown and bubbly.

Serve with tortilla chips or Frito Scoops.

Sideline Sweets

SNICKERDOODLES

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt (I use Kosher)
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees.

Cream together the butter, shortening, 1 1/2 cups sugar, eggs and vanilla.

Combine the flour, cream of tartar, soda and salt. Blend into the butter mixture. Shape dough into 1 inch balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in the cinnamon-sugar mixture. Place 2 inches apart on an ungreased baking sheet.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheet onto cooling rack.

Makes approximately 48 cookies

OREO SHUFFLE TRUFFLES

Decorate using sprinkles in your team colors.

1 package of OREO cookies
1 - 8 ounce package of cream cheese
1-2 bags of white chocolate morsels or white bark coating – depends on how thick you want the white chocolate coating

Process the OREO cookies until you reach a fine/powder consistency. Mix with softened cream cheese. Roll mixture into balls about the size of a ping pong ball. In a double broiler, melt the white chocolate morsels. Roll the OREO balls in the melted chocolate (it is easiest if you use a spoon to support the ball so it does not fall apart). Place chocolate covered OREO balls on wax paper and stick them in the refrigerator for at least 1 hour.

Note: 1 package of OREOS makes about 24 balls. Use only 1 package of white bark coating for 1 package of OREOS.

Source: Beth

CHOCOLATE CHIP CHEESE BALL

1 – 8 ounce cream cheese, softened
1 stick butter, softened
½ cup chopped pecans, finely chopped
2 tablespoons light brown sugar
¾ cup powdered sugar
1 teaspoon vanilla
¾ cup mini semisweet chocolate chips

Combine all ingredients (except chocolate chips) in a bowl, much like you would a cookie dough. Refrigerate for at least half an hour. Take out mixture, form into a ball, and then roll it in the chocolate chips. Refrigerate again until ready to serve. Serve with graham crackers or shortbread cookies. Makes approximately 2 cups.

Source: Southern Living Board

OATMEAL CREAM PIES

My grandmother always had Little Debbie oatmeal cream pies for us whenever we went to her house to visit. If she only knew about these back then!

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling (see recipe below)

Preheat oven to 375 degrees.

Beat butter and sugars at medium speed with an electric mixture until creamy. Add egg and vanilla, beating well.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375 degrees for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.

Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.

Makes: 3 dozen oatmeal cookie or 18 cream pies

CREAM FILLING

1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.

Makes: 1 1/2 cups

Source: Cottage Living

Big Game Crockpot Recipes

These recipes are easy and delicious! Always a big hit!

TINA'S CHEESY CHICKEN ENCHILADA DIP

1 rotisserie chicken, shredded 1 medium Vidalia onion, finely diced
1 (8 ounce) block of cream cheese, cut into cubes
2 cups of shredded cheddar cheese or four cheese blend
1 cup of salsa
Tortilla chips

Combine all the ingredients in a crockpot. Heat and serve with tortilla chips.

SLOW COOKER CHICKEN TACO SOUP

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 or 14.5 ounce) cans diced tomatoes with green chilies (do not drain)
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
Shredded Cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Source: http://www.allrecipes.com/

WHITE CHICKEN CHILI WITH AGED CHEDDAR CHEESE

1 teaspoon olive oil
1 medium onion, peeled and diced
1 medium orange bell pepper, stemmed, seeded and chopped
1 tablespoon minced fresh jalapeno chile (optional)
1 ½ teaspoons ground cumin
1 can (15 ounce) cream-style corn
1 can (7 ounce) diced mild green chiles
2 cups whole milk
1 can (15 ounce) navy beans, rinsed and drained
2 cups rotisserie chicken, shredded
Salt and pepper, to taste
1 to 1 ½ cups shredded aged cheddar cheese (3 to 4 ½ ounces)

In large pan, combine oil, onion, bell pepper and jalapeno chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk and beans. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar cheese and serve immediately.

QUARTERBACK QUESO

1 pound pork sausage
32 ounces of Velveeta cheese, cut into cubes
2 cans of Rotel
Corn, optional

Crumble sausage and brown in skillet. Place Velveeta, Rotel and corn (if using) into a crockpot and heat on high. Once sausage is browned, add it to the crockpot. Continue heating on high, stirring occasionally, until cheese has melted. Turn heat down to low, get out the tortilla chips and beer and enjoy the ballgame.

Note: Double the recipe for a large group.

Source: http://www.recipezaar.com/

FIRST DOWN FRANKS

4 packages of cocktail franks
1 (10 ounce) jar of currant jelly (ex. Cross & Blackwell)
1-1/2 cups ketchup
1 tablespoon Maille dijon mustard
2 teaspoons dark brown sugar

Place the cocktail franks in a pot of boiling water for about 5 minutes. Combine the jelly, ketchup, mustard and brown sugar in a crockpot. Let the crockpot get hot then add the drained franks. Simmer for approximately 1/2 hour or until hot.

HALF TIME HOTDOG CHILI

1 pound ground chuck
1 large onion, chopped
2 cloves garlic, minced
1 six ounce can tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Brown ground beef in a skillet, adding onions half way through. Add minced garlic when meat is nearly done. Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.

Source: http://www.cooks.com/

NICK & JJ'S CHEESE DIP (SEE FRIENDS AND FAMILY RECIPES POST FOR RECIPE)

JONATHAN'S CROCKPOT CHEESE DIP (SEE FRIENDS AND FAMILY RECIPES POST FOR RECIPE)

Football Recipes from Friends and Family

One of the very best things about football season is that it brings together family, friends and fabulous food. Here are some favorites that have been shared with us...

DIRTY BIRD PORK LOIN RUB



1 part McCormick's Montreal Chicken Seasoning
2 parts brown sugar
Red Wine Vinegar

Combine the chicken seasoning and brown sugar. Add enough red wine vinegar to make a paste. Rub paste on pork loin and cook accordingly.

Source: Tim 09.22.2007


JONATHAN'S CROCKPOT CHEESE DIP



Our friend Jonathan (a huge Alabama fan - ROLL TIDE!) makes this delicious dip. I could literally eat an entire bowl full of this stuff!

1 pound ground beef, browned
1 pound block of Velveeta Cheese
1 jar of Pace Picante Sauce
Black Beans, drained and rinsed (optional)

Combine all the ingredients in a crockpot. Heat and serve with soft tortilla triangles.


LINDA'S SEMINOLE SALSA



1 (15 oz) can kidneybeans, rinsed and drained
1 (11 oz) can yellow whole kernel corn, drained
1 can original Rotel tomatoes, drained
1/8 cup diced red onion, to taste
1/4 cup fresh lime juice (about 2 limes, squeezed)
1-2 teaspoon kosher salt, to taste
1-2 tablespoons cumin, to taste

Serve with tortilla chips.


NICK & JJ'S CHEESE DIP


1 pound of ground turkey breast, browned
1 regular block of Velveeta cheese with peppers
1 small block of regular Velveeta cheese
2-3 cans of Rotel diced tomatoes (one hot and 1 1/2 of the mild)
Fiesta Corn, optional

Brown turkey meat in a skillet. In a crockpot, combine the cooked turkey meat, cheeses, Rotel and corn. Heat and serve with tortilla chips.



EMILY'S SHRIMP BUTTER



We had this shrimp butter for the first time at the mountain house in 2002. This butter has seen many a tailgates and gameday tables since 2002.

1 stick of butter, softened
1 (8 ounce) block of cream cheese, softened
1/2 pound of shrimp
Fresh Lemon Juice, to taste
Garlic Powder, to taste

Blend all the ingredients together in a food processor and serve with crackers.



NEW ORLEANS STYLE CHEDDAR SPREAD

Naomi's Favorite!

Grated white NY sharp cheddar cheese
Mayo - enough to reach a spreadable consistency
Roasted pecans or walnuts, chopped
Garlic, minced
Green onions, chopped
Cayenne, to taste

Mix ingredients and serve with crackers or baguette slices.

Source: Southern Living Board


MRS. HARRIS' BROCCOLI SALAD

4 cups of broccoli, cut into bitesize pieces
1/2 chopped nuts (ex. pecans)
1/4 cup raisins
1/2 cup chopped onion
4 slices of bacon, cooked and crumbled

Mix the above with 3/4 cup mayonnaise, 2 teaspoons vinegar and 2 teaspoons sugar.

My variation of Mrs. Harris' Broccoli Salad: Use 2 (12 ounce) bags of fresh broccoli. I cut them up into bite size pieces. Use one small bag of sunflower seeds in place of the nuts and double the dressing. I use white wine vinegar for the dressing.


ELIZABETH'S DORITO SALAD



1 pound ground beef
1 package taco seasoning mix
1 green pepper, diced
1 medium onion, diced
1 can kidney beans, drained
1 cup of shredded cheddar cheese
2-3 tomatoes, diced
Head of Lettuce, chopped
1/2 bottle of picante sauce
1/2 bottle of Catalina dressing
1 bag Doritos

Brown meat with taco seasoning but use less water than directed. You don't want the meat to get too soupy. Cool.

In a large bowl, add all ingredients above except the lettuce, chips and Catalina dressing. Add those right before you serve. Mix well and serve cold.


FRITO SALAD



1 bag Chili Cheese Fritos
½ cup Duke’s mayo
½ cup chopped red onion, finely diced so no one gets a big chunk
1 can corn, drained
2 cup shredded cheddar or Mexican cheese
Diced Tomatoes (about 3)

Stir together all the ingredients except for the Fritos. Toss the Fritos in with the mixture right before serving. Serve immediately.

Notes: The amounts of each ingredient can be adjusted to taste. After an hour or two, the chips will get soggy so take that into account when serving.

Source: Southern Living Board



KAMA'S ANDOUILLE SAUSAGE BITES

Kama brought these to our 2007 Mardi Gras party. Yummy!



Andouille sausage sliced in 1/4 round slices rolled in a 1/4 of a reduced fat Pillsbury croissant and baked for about 11 minutes.

Use Ken's honey mustard dressing for dipping.



CASSIE'S SAUSAGE WONTONS

I had these for the first time at a Christmas party in 2006. I've been making them ever since!























1 pound pork sausage (or turkey sausage)
1 1/4 cup grated cheddar cheese
1 1/4 cup grated Monterey Jack cheese
1 cup ranch dressing
1 small can sliced black olives
1 teaspoon ground red pepper
1 package Won Ton wrappers

Preheat oven to 350.
Cook sausage & drain thoroughly
Combine sausage with cheeses, olives, dressing, & red pepper
Lightly grease small muffin tins.
Press won ton in each cup and bake 5 minutes
Remove from tins & place on baking sheet
Fill each wonton with sausage mixture.
Bake an additional 5 to 8 minutes until cheese is bubbly!

Makes approximately 48 stars.


BRANDY'S PARTY PINWHEELS



This recipe was given to me in 2004 by a good friend who lives in Calhoun, Georgia.

2 packages of cream cheese, softened
1 package of Hidden Valley Ranch dressing mix
8 ounces shredded cheddar cheese
2 packs of thin ham, finely chopped
2 green onions, finely chopped (optional)
1 package of flour tortillas

Mix cream cheese, ranch dressing mix, cheddar cheese, ham and green onions. Spread mixture on flour tortilla. Roll tight and wrap in plastic wrap. Refrigerate. Cut and serve.



MRS. HARRIS’ BEAN DIP



1 can black eyed peas – drained
1 can black beans – drained
1 cup of shoe peg corn (or 1 can) – drained
1 can Rotel
1 Vidalia onion – diced
½ green bell pepper - diced
1 tomato – diced
¼ cup canola oil
¼ cup sugar
¼ balsamic vinegar
Mix dressing of canola oil, sugar and balsamic vinegar. Combine black beans, black-eyed peas, corn, rotel, onion, bell pepper and tomato and toss with the dressing. Refrigerate overnight. Serve with Frito Scoops.


TRISH'S DORITO SALAD




This recipe is from a Florida Gator neighbor .

One head of lettuce, chopped
One package shredded cheddar cheese
One can light red pinto beans, drained
One tomato, diced
One bag of Doritos, slightly crushed
One bottle of Kraft Creamy Italian Dressing

Add all the ingredients to a big salad bowl. Add dressing and toss.


BLONDETWIN’S HOT GLAZED SANDWICHES

2 packages of Brown & Serve Rolls
1/2-1lb sliced Swiss cheese
1lb ham, sliced or shaved
1 stick butter
1/4 C. Worcestershire sauce
1/4 C. brown sugar
2 Tbs. Dijon mustard
2 Tbs. poppy seed

Cut tops off of rolls & set aside. Melt butter, Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds in a sauce pan over low to med. heat. Place meat & cheese on top of rolls. Pour 1/4th of the sauce over meat and cheese. Place roll tops back on and pour remaining sauce on top of rolls. Bake at 350 for 15-20 minutes.

Source: Southern Living Board



DANIELLE'S SNICKER SALAD

(SEE SENSATIONAL SUMMER EATS)

Are you ready for some football??

I don't know about your family, but sports are a part of everyday life in our household. With football season right around the corner, we're beginning to plan the menus of our upcoming tailgates and game day get togethers with friends and family. We're kicking off our 2007 season with this delicious recipe...

BUFFALO CHICKEN DIP

2 (8 ounce) packages of cream cheese, softened
3/4 cup hot sauce (ex. Franks)
1 cup ranch salad dressing
2 cups shredded rotisserie chicken
1 cup shredded sharp cheddar cheese
Tortilla chips
Celery Sticks

Preheat oven to 350 degrees.

In a medium bowl, stir together the softened cream cheese and hot sauce until well blended. Mix in shredded chicken and ranch dressing. Spread mixture into a 9x13 baking dish. Sprinkle cheddar cheese on the top. Bake for approximately 30 minutes. Serve with tortilla chips and celery sticks.

Source: Southern Living Boards