I'll share my recipe, if you'll share yours, April 14, 2012

12 years ago

I think it's time we had another party! I'll bring this with tortilla chips!

Bubbling Cheese Dip

By The Canadian Living Test Kitchen

Bubbling Cheese Dip

This dip has a mild creaminess that kids love. Best of all, it stays smooth and won't curdle when heated. Serve with Crispy Tortilla Chips.

Ingredients

2 pkg (each 8oz/250g) processed cheese loaf, (such as Velveeta), cubed

1 cup (250 mL) mild chunky tomato salsa

1/2 cup (125 mL) sour cream

Preparation

In microwaveable bowl, microwave cheese, salsa and sour cream on high for 4 minutes, or until cheese is melted, stirring once.

Transfer to small slow cooker or chocolate fondue pot; keep warm on low heat.

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Comments (5)

Jasdip
12 years ago
Wooohooo! I'll bring my meatballs!! Since it's for a party, I'll make them into small ones, and keep warm in the slow cooker.

Garlic Meatballs

1 lb hamburger
1 egg, slightly beaten
1/4 tsp pepper
1/2 tsp garlic powder
1 small onion, minced
1/4 cup bread crumbs

Mix into meatballs, of whatever size you like. Brown and simmer in following sauce.

Sweet and Sour Sauce
1/4 cup soy sauce
1/4 tsp ginger
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup vinegar
1/4 tsp garlic powder

Heat the sauce and simmer meatballs in it for 30 minutes.
patti43
12 years ago
I do love party food! I'll bring this--only made it once and doubled the recipe and didn't bring any home with me.

Cheese Pecan Ring

8 oz. grated sharp Cheddar (grate your own, as Glenda would say)
1/4 c. mayonnaise
1/4 c. grated onion
Dash of cayenne pepper
1/2 c. chopped pecans

Topping:
Strawberry preserves

Mix all together and put in a ring mold (or you can make it in a pie plate lined with plastic wrap and invert it when ready to serve).

Fill the center of the ring (or spread on top if making it flat) with strawberry preserves or jalapeno jelly. The strawberry and cheddar tastes compliment each other like you wouldn't believe.
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I'll share my recipe, if you'll share yours, April 28, 2012
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Comments (4)
One I've recently saved.Found on Pinterest. Now if I had company coming I could try it soon! But not. Baked S'mores recipe courtesy Baked Perfection Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 1/4 tsp salt (optional) 3/4 cup graham cracker crumbs (approximately 5 full graham crackers) 1 tsp baking powder 2 or 3 super-sized (5 oz.) chocolate bars (e.g. HersheyÃ¯Â¿Â½s) 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) Directions Preheat oven to 350. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. HersheyÃ¯Â¿Â½s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. Here is a link that might be useful: Pics explain
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I'll share my recipe, if you'll share yours, April 5, 2012
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Comments (2)
I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.
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I'll share my recipe, if you'll share yours, April 27, 2012
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Comments (6)
Wish I had some of your cookies, Nodakgal! MARSHMALLOW PIE (Just Everyday Me) Crust: 10 chocolate graham crackers (5in by 2.5 in each) 1/2 cup sweetened coconut flakes, toasted 5-6 tablespoons butter, melted Filling: 34 large marshmallows 1/2 cup milk (I used 2%) 1 1/2 cups heavy whipping cream 1 ounce unsweetened chocolate, grated Chocolate shavings or mini chocolate chips for garnish (optional) Preheat oven to 375. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method) Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown. In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes. While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes. When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Stir the marshmallow mixture, making sure it is still smooth and doesnÃ¯Â¿Â½t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate. Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.
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I'll share my recipe, if you'll share yours, April 11, 2012
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Comments (3)
This would certainly be easy, and the mustard and apple juice would give it good flavour, I'm sure. Autumn Pork Chops (recipe.com) 1 tbsp.vegetable oil 4 bone-in pork chops, 1/2-inch thick (about 2 pounds 1 can(10 3/4 ounces) Cream of Celery Soup (Regular or 98% Fat Free) 1/2 cup apple juice or water 2 tbsp. spicy-brown mustard 1 tbsp.honey Generous dash ground black pepper Hot cooked medium egg noodles Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. 2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the noodles. 3. Serving Suggestion: Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic. For dessert serve apple crisp.
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patti43
12 years ago
Hey, where is everybody. We're having a party and nobody's coming :-(
luckygardnr
Original Author
12 years ago
Ok! How about this one? Come on! Let's party!!!

Coconut Shrimp with Sweet Chili Mayo
Steamy Kitchen 2008

If you are using frozen shrimp, defrost by placing in a bowl of ice water. Raw shrimp should always be kept chilled. Safety note regarding frying, always keep a lid for the pan close by, as well as ice.

Ingredients

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 teaspoon chili-garlic hot sauce (optional)
1 pound tail-on shrimp, shelled but leave tail on
1/2 cup all purpose flour
1 egg
2 tablespoons coconut milk (or regular milk)
Salt and pepper
1/2 cup Japanese panko bread crumbs
1/2 cup sweetened coconut flakes
Oil, for frying

Method

In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). Set aside.

With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third.
Heat 2 inches of oil in a sautÃ¯Â¿Â½ pan over moderate heat until thermometer registers 350Ã¯Â¿Â½F.

As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off.

Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.

Serves 4.
kathleenca
12 years ago
This isn't a recipe, but boy is it good, & it always disappears.

Bring 8 oz cream cheese to room temperature. Place on a plate.
Pour 4 oz to 6 oz jalapeno jelly over the cream cheese.
Serve with Wheat Thins and Triscuits or similar crackers.

I prefer the red jalapeno jelly - it has a little more flavor. I have also used fruit-flavored jalapeno jelly, such as peach/jalapeno, with great success.

I'll share my recipe, if you'll share yours, April 14, 2012

Comments (5)

Jasdip

patti43

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I'll share my recipe, if you'll share yours, April 14, 2012

Comments (5)

Jasdip

patti43

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luckygardnrOriginal Author

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