Oreo Dip

Oreo Dip

March 29, 2015

Ingredients

 8 ounces cream cheese, softened

 1/2 cup butter, softened

 8 ounces Cool Whip, thawed

 3 tbsp yellow cake mix (just the powder, not mixed batter)

 2 tsp lemon juice

 1 tbsp vanilla extract

10 Oreos crushed, + additional for garnish

Instructions

 Beat together the cream cheese and butter until smooth. Mix in the cool whip.

Add the cake mix and lemon juice. Mix well.

Mix in the crushed Oreos.

Serve immediately with dippers (apple slices, pretzels, graham crackers, etc) or cover and keep chilled in refrigerator until serving. Do not freeze.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Ingredients

1 pound lean ground beef

1/2 onion, finely chopped

3 slices of bacon, chopped

1/3 cup cream cheese

1 tablespoon ketchup

2 tablespoons barbecue sauce

1 teaspoon yellow mustard

1 teaspoon of Worcestershire sauce

1 egg white

1 can Pillsbury Biscuits (10 biscuits)

5 oz cheddar cheese, chopped into 10 squares

Instructions

1. Preheat oven to 375 degrees.

2. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.

3. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Once cool, stir in egg white.

4. Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges.

5. Place biscuits on a parchment lined pan seam side down. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned.

6. Serve warm.

Cream Cheese Potato Soup

Cream Cheese Potato Soup

Ingredients

4 cups chicken broth

4 cups peeled and cubed potatoes

1/4 cup minced onion

1/2 teaspoon seasoning salt

1/4 teaspoon white pepper

1/4 teaspoon ground red pepper

1 (8 ounce) packages cream cheese, cut into chunks

Shredded cheddar & crumbled bacon to garnish

Directions

Combine broth, potatoes, onion, and spices.

Boil on medium heat until potatoes are tender.

Smash a few of the potatoes to release their starch for thickening.

Reduce to low heat.

Add cream cheese.

Heat, stirring frequently, until cheese melts.

Garnish with cheese & bacon if desired.

Stuffed Poblano Peppers

Stuffed Poblano Peppers

This recipe is from my dear friend Monica <3

1 lbs chorizo

1 cup quinoa

1 bag fresh baby spinach

1 block of monterey jack cheese

Diced tomatoes (as many or as little as you'd like) - or diced apple (1)

1 cup cilantro

4 Poblano peppers halved & seeded

Sir Kensington Mayo - Chipotle (optional)

Sour Cream (optional)

Guac or avocado (optional)

Pre-heat oven to 400 degrees - then put the peppers on a baking sheet with cooking spray (or oil, etc). Cook until the peppers look soft.

Cook chorizo until almost done all the way thru - add spinach & cilantro and cook down. Then add the quinoa and apples - allow to cook until apples are soft.

When I cook the chorizo, just before it's cooked all the way through, I'll add the spinach into the meat.

In a large bowl mix together all ingredients except peppers - reserving some “sprinkling cheese”

Stuff the peppers as much as you'd like and sprinkle lightly with extra cheese and put in the oven for another 5-10 mins (or broil long enough for the cheese to get melty/bubbly).

Serve hot - add sour cream and/or guac/avocado over the top if desired.

Fresh Tomatillo Salsa Verde

Fresh Tomatillo Salsa Verde

Ingredients

• 5 cups chopped tomatillos
• 1 cups seeded, chopped long green chiles (can use Hatch peppers)
• 1 cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon or lime juice
• 6 cloves garlic, finely chopped
• 2 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup chopped Cilantro

Instructions

• Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded.
• Preparing Peppers: Remove stems from peppers and chop roughly. No need to remove the seeds unless you prefer a milder salsa. The seeds and veins of the pepper is where the heat is concentrated.
• Hot Pack: Combine all ingredients except cilantro in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
• Stir in cilantro.

One Hour Dinner Rolls

One Hour Dinner Rolls

Ingredients

• 3 3/4 - 4 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp rapid rise yeast
• 1 1/2 tsp salt
• 3/4 cup cool water
• 2/3 cup milk
• 4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops
• 1 1/2 tsp lemon juice
   

Directions

• Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
• To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).
• Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
• Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
• Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
• Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container

Vanilla Bean Honey Butter Sweet Potatoes

Vanilla Bean Honey Butter Sweet Potatoes

• 8c cubed sweet potato (~3/4-inch cubes)
• 3/4 – 1 cup unsweetened almond milk
• 1/3 cup chopped walnuts
• 1 vanilla bean pod
• 1-2 teaspoons sucanat (brown sugar will work in a pinch)
• 1 1/2 tablespoons butter, melted
• 1/4t salt
• honey to top (~1 tablespoon)
  
  
   

• Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
• Steam your sweet potatoes until fork tender, about 10-15min.
• While cooking, slice your vanilla bean pod down the center and scrape all of the beans out.
• Mash the potatoes any way you like.
• Slowly add the milk, until the consistency you’re looking for has been met.
• Whip in the vanilla beans + salt, until combined..
• Place in an oven safe baking dish, dust the top with sucanat, and broil until golden brown. Broiling time will vary, but it took me about 8min. Check often to prevent burning.
• Top with melted butter, chopped walnuts, and an all over drizzle of honey.

tips/substitutions: Feel free to leave the skins on and boil or bake your sweet potatoes.  Use any type of milk you like.  The vanilla milks [almond/hemp/rice/etc] might be a great addition in this, but remember that will add a bit of sweetness. Coconut oil is a great sub for butter here to make vegan. Feel free to top with maple syrup instead of honey if desired. Sub any type of sugar if you don’t have sucanat. Sub 2 teaspoons vanilla extract, instead of the vanilla bean if desired.