Velveeta Sausage Dip

 I have to have this dip at every get-together, party or event. It's the kids' favorite! This is a big batch that can be cut in half, but it never lasts. If I have any left over at all, someone wants to take it home! 

2 pounds Velveeta (cut into 1/2-inch cubes)
1 (14.5 ounce) can Diced Tomatoes and Green Chilies (undrained)
1 pound Pork Sausage (cooked, drained) *

1. Mix Velveeta, Ro-Tel, and cooked pork sausage together in a crock pot/slow cooker. Set on low and let the dip heat up, stirring occasionally. 

*If using medium heat sausage, you can use diced tomatoes instead of tomatoes and chilies. (unless you like the extra heat) 

Taco Cheese Dip

I made this dip today with what I had on hand for my son and his friend while they were working on his car! Nice treat for a job well done! 

2 cups prepared Taco Meat
8 oz Cream Cheese, room temp
1 cup Cheddar Cheese
10 oz can Rotel (Diced Tomatoes and Green Chiles)

Combine and pour into a baking dish. Bake at 350 degrees for 15-20 minutes or until melted and bubbly! Serve with chips or crackers.

Trish's Caramel Apple Dip

My cousin, my best friend Trish and I finally got a chance to spend some time together yesterday. As teenagers, we spent as much time together as possible. She lived about 1 1/2 hours away. My Mama used to drive me down to spend some time and usually bring Trish back with us for the weekend. At least once or twice a year, her entire family would come to our house for a big whole hog BBQ/Pig Pickin. 

When I got my driver's license, I used to drive down and pick her up. When she and her twin brother graduated high school, I attended the ceremony, and took her back to her house for the celebration. As a present for graduating, her Dad gave her a bottle of Slow Gin and her brother a bottle of Jack Daniels. That sounds odd, but her father was a very unique man to say the least. She spilled Slow Gin all over her dress in my car, and we had to stop at a gas station for her to change her clothes. I brought her home with me, and we had an awesome party with friends that weekend! I caught her and my ex (Bud) kissing. I started to throw my drink at her, but she held her hand up and screamed, "NO Lynn! I'm wearing your blazer!" Bwahahahahaha!!! We both busted out laughing! Good times! 

Well, she came up yesterday and brought her grands... three month old baby, Karah and three and a half year old Brantley! The hubby was having a blast! He played ball with Brantley and even got rocker time with Karah.

Trish made us a dessert dip that was so good. The hubby said that it is dangerous! Every time I turned around he was in it! LOL

Trish's Caramel Apple Dip

2 - 8oz pkgs of Cream Cheese, softened
12oz container Caramel Ice Cream Topping
12oz bag Milk Chocolate Chips
1/2 cup chopped nuts (she used pecans)
3 lb bag Granny Smith Apples

In an 8X8 dish, spread cream cheese. If needed, heat the caramel in the microwave just until pour-able. Pour over the cream cheese layer. Sprinkle on chocolate chips and nuts. Core the apples and cut into wedges. Use the apples to scoop up the dip. Dip, eat and repeat! 

Me and Trish... and my photo bombing horse, Tilly!

Dilly Ranch Dip for Popcorn Chicken

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1 envelope of Hidden Valley Ranch Dip Mix
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

You can follow the recipe for Oven Fried Chicken for the popcorn chicken. You just cut some skinless/boneless chicken into small bite-size pieces. It's your call to bake or fry the chicken! :-)

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Spicy Cheese Dip

I decided to make Mitchell's favorite dip today. Mitchell is my 22 year old step-son who still responds, "Ooo! Ooo! Ooo! I could eat that whole pot by myself!", every time I make this. It is so easy and you can make it as spicy as you like. This is a medium grade heat for this dip. Rotel makes a mild and hot also. You can add your own peppers or hot sauce, if you like.

Start with one 10 ounce can of Rotel with it's juice

and 16 ounces of Velveeta Cheese.

This all you need for the meatless dip.

The hamburger I used was still frozen. So I put it in this dish

and put it in the oven at 350 degrees. (Or use sausage)

When the juices started to run out,

I removed it from the oven and 

broke it apart with a wooden spoon.

I put it back in the oven until all the meat was browned.

I cubed the cheese and added it to the meat.

Add the Rotel and place the dish back in the oven

until the dip is melted.

Serve with your favorite chips!

Elliott's Favorite Bean Dip

A while back, all the kids came over, and I was looking for something for them to munch on late in the afternoon. I didn't have much in the pantry. I spied a can of refried beans, and I figured I could scrap together some kind of bean dip and chips... Well, they loved it, and since then my son Elliott has been begging me to make it again. Only problem is, I didn't write it down and can't remember what I put in it. So, yesterday I fiddled around with it and finally made the dip that he requested (while jumping up and down in my kitchen, yelling, "Please! Please! Please! Make that dip I like!!!") LOL
Here's what I came up with...

1 can refried beans (or Bush's Chili Beans, drained and mashed)
4 oz cream cheese, softened
1/4 sour cream
1 envelope taco seasoning mix
2 T Taco sauce
8 oz Sharp Cheddar Cheese, shredded

1 bag Tortilla chips, Corn Chips or crackers

In a large bowl, mix beans, cream cheese, sour cream, seasoning and taco sauce until well blended, then stir in cheese. Pour into a casserole dish that has been lightly sprayed with cooking pray. Bake at 350 until bubbly and cheese is melted. Or spoon into individual serving bowls and microwave 30 seconds at a time, stirring each time until warm and bubbly. Garnish with tomatoes, avocado, green onions and black olives if you like... Serve immediately.

Dinner on the Ground!

For those in the group that are not sure what "Dinner on the Ground" is... that's Southern for picnic! I had someone remind me that Spring is here and picnics are the perfect outdoor activity. A picnic can be defined simply as a pleasure excursion at which a meal is eaten outdoors (al fresco or en plein air), ideally taking place in a beautiful landscape such as a park, beside a lake or with an interesting view and possibly at a public event such as before an open air theatre performance, and usually in summer. Picnics have been depicted in art, literature, music and film...

The Wind in the Willows, by Kenneth Grahame begins with a boating picnic enjoyed by Rat and Mole that exemplifies an English tradition:

"The Rat brought the boat alongside the bank, tied it up, helped awkward Mole safely ashore, and swung out the picnic basket. The Mole begged to be allowed to unpack it all by himself. He took out all the mysterious packets one by one and arranged their contents, gasping 'Oh my! Oh my!' at each fresh surprise."

On romantic and family picnics a picnic basket and a blanket (to sit or recline on) are usually brought along. Outdoor games or some other form of entertainment are common at large picnics.

The best advice I can give you about picnics... Mason Jars!

They are the perfect vessel (besides the ever famous Red Solo Cup... but solos don't have a lid... yet!) to carry picnic items. They are fitted to the individual and you don't need plates and cups! You can freeze drinks overnight, and they will still be cold when you get to your destination! Use a cooler for your picnic basket... The frozen drinks will keep the food cold and no water down any sandwiches wrapped in plastic. Now days they have plug-in coolers that are so fancy, there's no use for a basket!

Here I have listed 30 picnic ideas plus some tips and items to bring to your picnic. I'm sure you can find something you'd like to bring along!

1 BEET SALAD: Peel beets and grate them (a food processor will keep the juice contained). Dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley. 

2 PESTO CHICKEN ROLLS: Season and grill chicken cutlets. Brush any wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.

3 ROAST BEEF ROLLS: Start with your favorite rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Wrap with plastic and Pack! Carry lettuce and tomato packed separately. Potato chips are a must.

4 CHICKEN BITES: Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.

5 GAZPACHO: Combine a couple of ripe tomatoes, one cucumber, a slice of bread, olive oil, vinegar, garlic, salt and pepper in a blender. Chill and pour into a thermos.

6 GUACA-SALSA: Mash an avocado into some salsa (it won’t get brown), even jarred if necessary. Don’t forget chips. 

7 CORNBREAD SALAD: Toss crumbled cornbread with basil, salt and pepper, bits of chopped-up lemon (preserved lemon is even better), chopped seeded tomatoes, chopped seeded cucumbers, bacon pieces and shredded cheddar cheese. Take ranch for last-minute dressing.

8 SLAW: Thinly slice Savoy or Napa cabbage. Toss with thinly sliced red onion and grated carrot. Dress with olive oil, lemon juice, vinegar, a touch of sugar, salt and pepper.

9 BEAN SALAD: Toss cooked or canned white beans with chopped seeded tomato, chopped anchovy, chopped olives, oil, lemon juice, lots of black pepper, salt if necessary and parsley.

10 MARINATED BEANS: Steam frozen (shelled) edamame or limas. Toss with chopped seeded tomatoes, cilantro, lemon or lime juice and a suspicion of sesame oil. Salt and pepper.

11 Take cold PIZZA and lemon. Squeeze lemon over pizza. YUM!

12 BURRITOS: Make burritos, using the biggest flour tortillas you can find: rice, beans, any stewed or grilled meat or chicken, cilantro, salsa.

13 CHEESE BALL: Mash together equal parts good grated Cheddar, crumbled blue and cream cheese, maybe thinned with a little sour cream. Store in a plastic container and serve with crackers.

14 FRUIT SALAD:Use a spoon or melon baller to make equal size pieces of watermelon, honeydew, cantaloupe, add grapes, strawberries and pineapple. Mix together and sprinkle with lemon juice and salt or (better still) chili, sugar, salt and lime. Don't yell!!! Salt is optional! But chances are you may need it in the hot sunshine...

15 CANTALOUPE AND PROSCIUTTO: Cut melon into wedges and wrap with thin slices of prosciutto. Stack in a container and sprinkle with black pepper. Take romaine lettuce and serve the wedges over the greens, with the accumulated juices as a dressing. It works. 

Also pack condiments in mason jars

for salads dressing, sandwiches spreads,

pickles, relish, dips and much more!

16 SEAFOOD SALAD: Toss chopped shrimp or shredded crab or lobster with lemon juice, chopped basil, salt and pepper. Use this to fill lettuce cups.

17 BEAUFORT PICNIC: Boil potatoes, mini ears of corn, pearl onions and shrimp; drain and chill. Serve cold with crusty bread and lemon wedges along with mayo mixed with garlic.

18 SALMON SALAD:Combine a bunch of watercress or arugula with thinly sliced radishes and red onion; add flaked smoked Salmon. Dress at the last minute with olive oil, sherry vinegar, Dijon mustard, salt and pepper. 

19 CHICKEN WINGS: Cut chicken wings into two parts, toss with olive oil, salt and pepper, and grill or roast until crisp and golden. Whisk together mustard, honey and lemon juice, and toss with warm wings. Chill overnight. (If they last that long!)

20 CHICKEN SALAD SANDWICHES: Split Cornish hens; grill or broil quickly, with lots of salt and pepper. Take them whole to the picnic with sandwich rolls, good barbecue sauce (mayo, if it's kept cold) and pickles. Pick off the meat and go to it. 

21 MUFFULETTA: Make chopped olive salad (I like onion, thyme, capers, a little garlic). Hollow out a medium-size round bread, or a few rolls. Put in olive salad and cured meats of your choice: ham, prosciutto, salami, mortadella, whatever; and provolone.

22 CHICKEN BACON RANCH SAMMIES: Fry chopped bacon until half done; add strips of boneless chicken and cook until done; pack. Take pitas, chopped seeded tomato, avocado, sliced red onion and shredded romaine and cheddar cheese. Assemble sandwiches and dress with Ranch Dressing.

23 STEAK SAMMIES: Grill a steak; slice it thin. Butter a baguette on one side; put Dijon on the other side. Pile the bread with steak, roasted peppers and onions, add something crunchy, like radicchio or fennel. A little blue cheese wouldn’t hurt either.

24 REUBENS:  Layer corned beef, Bavarian Sauerkraut, Swiss Cheese, Spicy German Mustard and Thousand Island dressing between two slices of rye bread.

25 FISH FINGERS: Dredge fish fillets in cornmeal. Sauté in abundant olive oil until crisp. Let cool and serve with lemon and cocktail sauce.

26 EGG AND SPINACH SAMMIES: Hard-cook some eggs; slice them. Sauté some spinach with oil and garlic until quite dry; chop. Make mustardy sandwiches with baguettes, rolls or any bread that can absorb some oil.

27 PICNIC TRIFLE: Cook a couple of pounds of berries with some sugar and a little water until they break down. Layer in a plastic container with slices of good pound cake. Pour any remaining juices on top. You might want some cream.

28 CAKE SANDWICH: Make sandwiches of angel food cake and ganache or fruit compote.

29 COOKIES SANDWICHES: Mix peanut butter and cream cheese. Spread between two good cookies and make sandwiches. Or mix honey, lemon zest and cream cheese. Make sandwiches with ginger snaps.

30 PICNIC FONDUE: Take a container of melted chocolate thinned with cream or crème fraîche with strawberries, pineapple or cubed pound cake for dipping.

***And one for the road... (but not literally... Don't Drink and Drive!!!)

JUDY"S LEMONADE FOR GROWN-UPS!: Freeze Lemonade Concentrate, Limeade Concentrate, 36 oz 7-Up and 1 fifth Bacardi Rum. Pack in a thermos. Shake and pour to serve.

Drink Serving Tip:

Freeze your drinks the night before

and set them out in a bucket of crushed ice.

Wrap the bucket in a towel

to help insulate it and

keep the ice from melting too fast.

Keep these simple tips in mind to ensure your day is all about rest and relaxation.

• Freeze drinks the night before. Not only will your drinks stay cold the next day, they'll help keep your food chilled.
• To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping. 
• Set up your picnic in the shade.
• Although baskets can be quite stylish, a cooler packed with ice is safer. 
• Make sure foods that are meant to be served cold are thoroughly cooled before packing. 
• If you're driving, transport your cooler in the air-conditioned car, not in the trunk. 
• Throw away any food that's been out of the cooler for more than an hour.

When packing a picnic, don't forget these essentials:

• Blanket
• Insect repellent
• Napkins
• Plates
• Silverware
• Serving utensils
• Cups and wine glasses
• Corkscrew or bottle opener
• Paring knife
• Cutting Board
• Condiments
• Damp wipes or cloths for washing up
• Garbage bag

Strawberries are in!!!

At this time of the year, I'm looking for things to do with fresh fruit and produce. Here are a few recipes from my Mama using strawberries... her favorite!

Strawberry Butter

2 sticks Butter, softened
1 cup 10X Sugar
16 oz fresh Strawberries*

Blend in a blender or processor until very smooth. Store in refrigerator.
*Remember to always taste your berries for sweetness. Some may need more sugar than others.


Fresh Strawberry Dressing

¾ cup sliced ripe Strawberries
2 T light corn syrup
½ cup Sour Cream

Add ingredients to small blender. Mix til smooth. Chill about 1 hour.

Serve over fruit salad. Make about 1 ¼ cups.

French Strawberry Pie (Pictured Above)

1 quart Strawberries, cleaned & stemmed

6 oz Cream Cheese

1 ¼ cups Sugar

3 T Cornstarch

1 T Lemon Juice

1 Pie Crust (9 inch) baked and cooled

Spread cream cheese over the bottom of the pie crust. Select half of the best strawberries and press firmly into the cheese with tips up. Mash remaining berries and strain. Add enough water to make 1 1/2 cups liquid. Mix sugar and cornstarch in saucepan. Gradually stir in berries and juice. Cook over low heat until thick and clear (5 to 6 minutes). Add a little red food coloring. Cool and pour over berries. Chill about 3 hours. Serve with whipped cream.

Strawberry Ice Cream Pie

This is a super easy dessert that only takes minutes to throw together, but taste heavenly! Everyone will think you spent all day making this tasty dessert!

Graham Cracker pie crust

No-Bake Cheesecake Mix
1 1/2 cups milk
1/4 cup strawberry jam
2 cups strawberries ice cream, softened

Combine the cheesecake mix and milk. Blend until thickened slightly. Add ice cram and jam. Combine until smooth. Pour into crust and freeze until set. Set out 15 minutes and cut with a knife dipped in hot water. Serve immediately.



Tutti-Frutti Blush

1 8oz can fruit cocktail
1/2 cup grenadine syrup
2 cups strawberry ice cream
2 cups milk

Combine in a blender and blend until smooth.






Cuisinart Smart Stick Stainless Steel Hand Blender & Chopper (Google Affiliate Ad)

Crab Rangoon Dip

Have you ever eaten Crab Rangoon at a Chinese Restaurant and wondered what's inside those wonderful little golden brown packages? Well, that's what this dip tastes like... This filling for Crab Rangoon! In the picture, it's in the metal round chafer dish and it is oh so yummy!

2 cups Crab meat
1 8oz cream cheese
1 clove garlic, minced
2 1/2 T Mayo
2 1/2 T Sour Cream
2 T green onion, chopped
1/2 t basil
dill (just a sprinkle... optional)


In a crock pot, mix ingredients well. Heat until warm. Serve in a chafer or your crock pot to keep warm.
Serve with crackers, toast points or chips!

Fried Mushrooms

These are so yummy! I could make a meal of them. Try one or both of the sauces with them too! Mmmmmmm!

1 to 1 1/2 lb fresh Mushrooms
2 cups Bisquick Mix
2/3 can of beer (or 8 oz Club Soda)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp chili powder


Clean mushrooms with a dry paper towel. Mix together dry ingredients with a whisk. Add beer (or soda) until batter is about the consistency of pancake batter. It should be just thick enough for dipping. Dip dry mushrooms in the batter and fry in a deep fryer or electric skillet until golden brown, about 3-4 minutes. Drain on paper towels and keep warm in a 170 degree oven until ready to serve.

Dill Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon Worcestershire sauce

2 tablespoons dried dill weed

1/4 teaspoon garlic powder

Salt & Pepper, to taste

In a small bowl combine mayonnaise, Worcestershire sauce and seasonings; mix well. Chill for 1 hour. Refrigerate until ready to serve.

Spicy Cocktail Sauce

1 cup ketsup

1 T hot sauce, or to taste

1 T Worcestershire sauce

2 T Horseradish sauce

splash of lemon juice

salt and pepper, to taste

In a small bowl combine ingredients; mix well. Refrigerate until ready to serve.

Philly Cheese Steak Dip

I just love making a meal out of appetizers! That's why I love it when I'm doing a wedding reception and the bride asks about finger foods. It's the best way to get your guests moving, talking and enjoying themselves. Without having to sit down to a big formal dinner, guests have more freedom to mingle and have fun. There is always seating for those who like to observe and be wallflowers. (More like be inconspicuous and take pictures! LOL)

With the big game just around the corner, I thought I'd post some appetizer recipes. I love the recipes that take the big flavor of a meal or sandwich and compound that into a dip or mini app. This dip takes the flavors of one of my favorite sandwiches... the Philly Cheese Steak!

Philly Cheese Steak Dip

1 package (17 oz.) refrigerated beef roast au jus
1 1/4 cups coarsely chopped onion
1 cup chopped bell pepper
1 jar (15 oz.) process cheese dip
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
Crackers
Chips

In a large skillet, saute onion and peppers and beef. Cook until onions and peppers are soft. (Or if you prefer, you can microwave the mixture for 2 1/2 minutes on high.) Drain beef mixture, reserving juices. Use two forks to shred beef.

Add beef mixture to 2- to 3 1/2-quart slow cooker coated with cooking spray. Stir in 1/3 cup of the reserved juices (If you don't have enough juice, add beef broth to equal 1/3 cup... more if needed), cheese dip, Worcestershire sauce and pepper. Cover and cook on high for 1 to 2 hours.

Serve immediately with crackers or chips. (Or, keep warm in slow cooker on low setting for up to 2 hours.

Pumpkin Butter

Have any cans of pumpkin left over from the holiday? Here's an idea... It's great on pancakes, biscuits, muffins and even ice cream!

29oz can Pumpkin
1 1/2 cups Apple Juice
1 1/2 cups Sugar
1 1/2 t Cinnamon*
Pinch of Ground Cloves

Whisk ingredients together. Bring to a boil. Reduce heat and simmer 10 minutes. Cool and store in an airtight container in the refrigerator.
*Add 2 t for more intense cinnamon flavor.

Bloody Mary Ketsup Dip

This is a spiced up version of a cocktail sauce. Basically the flavor of a bloody mary mix. If you use it on french fries, sprinkle fries with celery salt when you pull them out of the oil. Then, dip them in this sauce. Yum! It's good of fried fish, chicken nuggets, fried oysters, fried livers, etc.

The ingredients...

1 cup ketsup

1 T hot sauce, or to taste

1 T Worcestershire sauce

2 T Horseradish sauce

splash of lemon juice

salt and pepper, to taste

Mix everything together...

Dish it up and it's ready to go.

A closer look... yummy!

Great Appetizers For Any Occassion!

Parmesan Thins

1/2 all-purpose flour
3 tbsp butter, softened
1 egg yolk
2/3 parmesan cheese, freshly grated
pinch of salt
pinch of cayenne

Work the butter and flour together in a bowl with your fingertips, then work in the egg yolk. Add the parmesan, salt and cayenne. Shape the dough into a log and wrap it in plastic wrap. Put it in the frig for about 10 minutes or until firm.
Preheat oven to 400 degrees. Cut the log into 1/4 inch pieces and place on a baking sheet. Flatten with a fork to give a criss-cross pattern. Bake for about 10 minutes. Don't let them brown or they'll taste burnt.

Spicy Olives 2 ways

2 2/3 cups green olives, pitted

Spicy herbal marinade:
3 tbsp fresh cilantro, chopped
3 tbsp fresh parsley, chopped
1 garlic clove minced
pinch cayenne
pinch cumin
2 tbsp olive oil, 3 if necessary
3 tbsp lemon juice

Hot chili marinade:
4 tbsp fresh cilantro, chopped
4 tbsp fresh parsley, chopped
1 garlic clove minced
1 tsp ginger, freshly grated
1 red chili, seeded and sliced
1/4 preserved lemon, cut into thin strips

Divide olives between two jars. Mix the ingredients for the spicy herbal and add to one jar. Add extra oil and lemon to cover if necessary. Mix the ingredients for the hot chili and add to the second jar. Store both jars in the frig for about a week, shaking occasionally.

Roasted Veggie Tartlets

1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 1/2 cups all purpose flour
6 tbsp butter, chilled and diced
2-3 tbsp cold water
4 tbsp heavy cream
1 egg
1 tbsp parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Switch oven to broiler. Place veggies on a baking sheet and broil for 10 minutes, turning occasionally until blackened. Cover with a towel and let sit for 5 minutes. Peel away skin and discard seeds. Cut into very thin strips.
Sift flour and salt into a bowl. Cut in the butter until it resembles breadcrumbs. Stir in enough water to make a firm, not sticky, dough. Roll the dough out thinly and cut rounds to fill mini muffin tins. Bake for 10 minutes at 400 degrees.
Divide the veggie strips between the pastries. Whisk cream and egg in a bowl. Season and pour over veggies. Sprinkle each tartlet with cheese and bake for 15-20 minutes until firm. Cool for 2 minutes, then remove to a wire rack. Serve warm or cold.

Marinated Mushrooms

1/3 c red wine vinegar
1/3 c oil
1 sm onion, chopped
1 tsp salt
2 tsp parsley
1 tsp mustard
1 tbsp brown sugar

Boil, then add 2 - 6 oz cans button mushrooms. Simmer 5-6 minutes. Cool and refrigerate. Best if marinated overnight... If you can wait that long!


Chorizo Pastry Puffs

8oz puff pastry
4oz chorizo sausage, finely chopped
1/2 cup grated cheese
1 egg, beaten
1 tsp paprika

Preheat oven to 450 degrees. Roll out pastry onto a floured surface. Using a 3 inch cutter, stamp out 16 rounds. Put chorizo and cheese in a bowl and toss together.
Place a little of the chorizo and cheese mixture in the center of a round of pastry dough. Fold over and pinch the edges of the pastry together to seal. Repeat with remaining rounds. Place the rounds on a non-stick baking sheet. Brush with beaten egg and dust with pinch of paprika.
Bake pastries for 10-12 minutes, until puffed and golden. Serve warm.

Pimento-less Cheese

I found out a long time ago that I cannot eat bell peppers of any kind. Even the smell brings on a level of heartburn that is miserable. I do however, love the flavor of a lot of the dishes that contain them. I have had to re-invent recipes to satisfy my craving for these dishes. Lately, I've seen many recipes for pimento cheese and read the raves on the wonderful tastes. So... I decided to make a pimento-less or 'mock' pimento cheese spread. I think it turned out really well! However, if you are a die hard pimento fan... add it in and you'll be very pleased!



Ingredients:
2 cups cheddar cheese
8oz cream cheese
2 T sour cream
1 tsp lemon juice
4 cloves roasted garlic
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 tsp sea salt

Cream cheese goes in...
This recipe gave me a chance to use my new Cruisinart
PowerBlend Duet... "free" from the Pig!
"Free" means they made me pay the taxes on it :-(

The roasted garlic left over from
the chicken night before last.

Add the garlic, cheese, sour cream, lemon and seasonings...

Process until well combined...

I toasted it and made a sandwich!