Buffalo Chicken Dip

Anyone else dealing with a serious junk food craving?  Yeah, me too.  For me, that often means chips and some kind of dip, usually of the Mexican variety.

But sometimes I want something a little hot, a little spicy, a little creamy and comforting.

Had to snap a quick pic on my phone before we ate it all!

Like this.  Yeah, this'll do.

Buffalo Chicken Dip
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

8 oz (1 brick) cream cheese OR neufchatel cheese, softened

1/2 sour cream

1/2 cup Frank's RedHot sauce

2 cups shredded cooked chicken

1/2 cup shredded cheddar cheese

1/4-1/2 cup crumbled blue cheese

1.  Preheat oven to 425.

How can a recipe be bad when it starts with cream cheese and sour cream?

2.  In a medium bowl, mix together the cream cheese, sour cream, and hot sauce. Fold in the shredded chicken.

Shredded chicken soaks up all that creamy, spicy cheesiness.

2.   Spread in a small, greased baking dish, sprinkle with shredded cheddar and blue cheese crumbles and bake for 20 minutes, until hot and bubbly.  Serve immediately.

You can wait until after it's baked to top with the crumbles too.

I love that you can eat this with pretty much whatever you want: celery or carrot sticks, crackers, or (my fav!) tortilla chips.  This dip is an awesome crowd-pleaser.  Or if you've had a rough week or just the blahs lately from the NEVER-ENDING winter, there's nothing quite like hot, melty, spicy chicken and cheese with an ice cold beer for dinner.  Just sayin... ;)

Cranberry Orange Cheese Spread

This is one of those kinds of spreads that people just can't get enough of.  It's sweet, but not Too Sweet.  It's festive, but not Too Festive.  And it makes a perfect appetizer without being Only An Appetizer.

Cranberry Orange Cheese Spread
Recipe slightly adapted from a Keebler cracker ad
Prep time:10 minutes   Chill time: at least 1 hour

1 (8oz) brick of neufchatel OR regular cream cheese, softened
Zest of 1 orange
Juice of half an orange
1 tbsp sugar
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

1.  In small mixing bowl beat neufchatel, orange zest & juice, sugar, and cinnamon on medium speed until fluffy. 

Sometimes I forget and add the cranberries too early.  Oh well, it doesn't hurt!

2.  Stir in cranberries and pecans.   At this point you could shape it however you like, using cling wrap: a ball, a log, or leave it in a bowl to scoop out.  Refrigerate at least 1 hour before serving. 

I chose the cheese ball route: line a small bowl with plastic wrap.

Fill the lined bowl with the cheese...

...and smooth out the filling.

Fold the excess wrap over the top and chill

When firm, unfold the excess and pull the ball out of the bowl.

Invert the ball over the serving dish and peel back the plastic wrap.

I love the versatility of this spread!  It's absolutely addicting as a party appetizer.  I've lost count now how many times I've given out this recipe actually.  But my favorite use for this spread is with the leftovers.  I ADORE this on English muffins or bagels in the morning.  And lately I've been struggling with new ideas for my toddler's breakfast.  I found these cute little whole grain mini-pita pockets at Trader Joe's a while back and decided to tuck spoonfuls of the cheese inside.  He inhaled them!  

I think I'll have to make another batch of this spread this week just for my family to enjoy.  Yes, it's that good!

Apple Dip

It's CHRISTMAS!!!! That means Christmas parties are coming.  That means I can make Apple Dip.  Because this is the ONLY time of year that I allow myself to make this.  And I only make this for parties.

That way I'm not left gorging on an entire bowl of it myself.  Because I can.  And I would. 

Apple Dip
Recipe from Quick Cooking Magazine
Prep time: 15 minutes


8oz cream cheese, softened
1/2 cup peanut butter
1/3 cup brown sugar
1 tsp vanilla
1/2 cup mini marshmallows
1 jar hot fudge ice cream topping
Lots of super tart apples, like Granny Smith
2 tbsp lemon juice

1.  In a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until smooth; stir in marshmallows.

Use kitchen shears to quarter big marshmallows into minis.

2.  Spoon half into a 3-cup bowl; spread with half of the hot fudge topping. Repeat layers.  Refrigerate until ready to serve.

Chocolate fudge is NOT like Hot Fudge topping!!

THIS is the good stuff.

3.  Toss the apples with lemon juice. Serve immediately with dip. 

Layer 1

Layer 2

Layer 3

Layer 4

There are two things I've learned about this dip in the last 8ish years I've been making it:

• Even if you prefer to eat sweet apples, you MUST get the tart ones for this.  This dip is rather rich and very sweet.  Tart apples have that bite to balance out the sweetness.  A sweet apple is just going to make this taste like sweet overkill. 
• Not all fudge ice cream toppings are created equal.  A couple times now I have been lured into saving .10 and buying chocolate fudge topping instead of hot fudge.  NEVER AGAIN!!!  Chocolate fudge has a thinner, looser consistency that's easier to spread, but not dense enough to hold up that second peanut butter layer.  You really do need that slightly more expensive, thicker hot fudge topping.

Greek Layered Dip

It's the holiday season!!!  Do you know what you're making for the company party?  For the traditional gathering of friends (in my world that's called the Festivus of Christgiving)?  Oh sure, you could take something expected.  You could take something to munch on.  Or you could take something a little bit different.

Be different.

Greek Layered Dip
Recipe adapted from Sandra Lee
Prep time: 20 minutes   Cook time: 15 minutes

1 14-ounce package pita bread OR flat bread [use whatever you can find or is on sale]
Olive oil cooking spray
4 tsp Greek seasoning, divided [Don't want to buy a whole bottle? This makes just enough for this dip]
1 lb ground lamb
1 tsp garlic salt
2 cups hummus
1 to 1 1/2 cups tzatziki [You bet I made my own!]
1 cup shredded iceberg lettuce
1/2 cup chopped tomatoes
1/4 to 1/3 cup diced red onion
1/2 cup kalamata olives, chopped
1 4-ounce container crumbled feta cheese

1.  Preheat the oven to 375 degrees F. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet, with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 tsp of the Greek seasoning. Bake 7 to 10 minutes, or until golden.

Whole wheat flat bread on sale?  Yes please!

2.  Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside.

Make sure to drain off the excess fat!

3.  In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

Layer 1: I used a basic, store-bought hummus

Layer 2: Ground lamb

Layer 3: Tzatziki (you don't have to take the layers to the edge)

Layer 4: Shredded lettuce

Layer 5: Tomatoes

Layer 6: Olives

Layers 7-8: Chopped onion and feta

If you like layered dips, you will LOVE. THIS. DIP.  The flavors were soooo yummy, and all the textures perfectly balanced one another.  I'm honestly not sure who ate more of this at Thanksgiving: me or my dad.

And don't think that because the recipe calls for lamb, that you need to use it.  I get it, lamb is CRAZY EXPENSIVE.  So use ground beef instead.  Use ground turkey.  Use some leftover gyro meat from Saturday night's takeout.  Be creative!

p.s. Because of the nature of some of these layers, I would NOT recommend making this ahead of time.  Rather, prep each layer in advance and then assemble just before serving.

Cheddar Popcorn

I've talked about my love of the Spice House here before, right?  I love that place!  It is sooo easy though to get myself into trouble and buy WAY MORE than I intended to get.  And of course spending WAY MORE money in the process.  Lately I've been better at keeping myself in check because I decided to allow myself one, reasonably-priced, splurge item per trip.

Well, my last visit there I let Gavin pick out the splurge item.  He immediately zeroed in on cheddar cheese powder.  And very quickly began to beg for me to make cheddar popcorn with it.

And a new family-favorite has been born in our house:

Cheddar Popcorn
Recipe adapted from The Spice House
Prep time: about 5 minutes   Cook time: about 5 minutes

6 tbsp unsalted butter
1/4 cup cheddar cheese powder
1/4 tsp mustard powder
1/8 tsp cayenne pepper
1/2 cup popcorn kernals
Salt

NOTE: This is how I make this popcorn using the tools I have available, which happens to be an air popper.  If you make popcorn on the stovetop or in the microwave, you may need less, or no, additional butter.

1.  I have learned the hard, soggy way that when it comes to buttering your popcorn with the real deal, you need to remove the water from it first.  You can do this one of two ways: clarifying or browning.  I happen to really like the nutty flavor of browned butter so I usually do the latter.  To do this, melt the butter in a small skillet over medium heat. As it melts, the butter will foam up a bit (these are the milk solids, which you want to go away), then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Once the butter begins to brown, it can burn rather quickly so don't walk away!! Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface.

Beginning to melt

Foaming! Just let the butter do it's thing.

Yummy browned butter

2.  In a small bowl, combine the cheddar cheese powder, mustard powder, and cayenne pepper.

Mustard deepens the cheese flavor and cayenne gives the corn a subtle warmth.

3.  Pour the popcorn kernals into an air popper and turn it on.  As the popcorn pops into a large bowl, slowly drizzle the brown butter over and toss to coat.

Thoroughly butter the popcorn before seasoning or you'll get cheese powder clumps

4.  Working carefully, sprinkle some of the cheese mixture over the buttered popcorn and toss.  Keep sprinkling and tossing the popcorn until everything is coated to your preference.  Taste the popcorn and salt as necessary (toss the popcorn again after salting!).

Getting closer to that perfect orange color!

Ok so though I have been known to eat cheddar popcorn, it's never been one of my favorites.  I'd much rather have the classic buttered-and-salted, caramel, or kettle corn.  This was the first time I'd ever eaten fresh, homemade cheddar popcorn.

Now I see what all the fuss is about.  I have been converted.  This stuff is ADDICTING!!

Get Ahead: Freezer Meatballs

My garden is just now starting to burst forth it's glorious bounty.  So my mind has totally gone off the PRESERVATION MODE deep-end.  I feel driven to put up as much food as I possibly can.  I just canned a whole bunch of marinara sauce. I'm anxiously waiting for more Romas to ripen so I can roast and freeze them.  I'm keeping an eye out for various salsa recipes that I could can as well.  I'm obsessed. Maybe I need therapy?

So is it any wonder that I'm thinking of Make Ahead meal options for my freezer too?  Just because I'm a stay-at-home mom now doesn't mean I don't need dinner on the table in under 20 minutes on occasion.

Freezer Meatballs
Recipe slightly adapted from Real Simple
Prep time: 10 minutes   Cook time: 10-15 minutes

3 slices sandwich bread, white or whole wheat, torn into large pieces
1/2 medium onion, cut into wedges
1/4-1/2 cup fresh parsley
1/2-3/4 cup fresh basil [You want about 1 cup total in fresh herbs; use what you like]
4 garlic cloves, peeled
1/4 cup milk
1 tbsp Worcestershire sauce
2 lbs lean ground beef or turkey
2 large eggs
Salt and freshly ground black pepper

1.  Combine the bread, onion, herbs, and garlic in a food processor; pulse until finely chopped.  Transfer to a medium bowl, add the milk and Worcestershire sauce, and let stand for 5 minutes.

I love when my food processor does the work for me.

2.  Add the beef, eggs, 1 tbsp salt (yes, it's a lot but you're using TWO pounds of meat here), and 1 tsp pepper and gently combine.

Be careful not to over mix the meat.

3.  Scoop about two tablespoons worth of beef mixture into your hands and roll into a ball.  I used my cookie scoop (aka melon baller) to make this part easier and faster.

I sterilize my scoop in the dishwasher after such non-cookie uses.

TO COOK IMMEDIATELY: Place however many meatballs you're using on a foil-lined broiler pan and broil, turning once, until cooked through, 8-10 minutes.

A dollup of marinara sauce + cheese + favorite sandwich bread = GREAT meatball sandwich

TO FREEZE AND COOK LATER: Freeze the uncooked meatballs on a wax paper or parchment-lined baking sheet(s) until firm. Transfer to a freezer bag and freeze up to 3 months. To cook, broil the frozen meatballs as above, adding 2-4 minutes to the cooking time.  No thawing necessary!!!!

Ready to go for later!!

I cooked up 10 of these right away to eat as meatball sandwiches and then freeze the rest.  I have to say that it never ceases to amaze me how YUMMY simple recipes can be.  There are no weird ingredients here; just run-of-the-mill things you probably have on-hand.  And the fresh herbs? Using fresh will definitely make a difference but if it's the dead of winter and your grocery store is charging an arm and a leg for them, use a couple tablespoons of good quality dried ones. 

De-Lightful Ranch Dip or Dressing

Do you like Ranch?  I do.  I like love it a LOT.  Probably more than I should.  Because we all should be careful with creamy dips and dressings right?

Sure.  But we can be a little less careful with this one.

De-Lightful Ranch Dip or Dressing
Recipe ever so slightly adapted from Ellie Krieger
Prep time: 5 minutes

2/3 cup Greek yogurt (if you want dressing, use 1/3 cup yogurt and 1/3 cup low fat buttermilk)
3 tbsp mayonnaise
1 1/2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp garlic powder
1 tbsp finely chopped chives
Salt

1.  Combine all ingredients in a small bowl.  Season to taste with salt.

Other than chives, I keep all of this stuff on-hand

If you're still not sure this is at least worth a taste, to give a little health perspective on this, two tablespoons of a name brand, bottle Ranch dressing is 110 calories.  Two tablespoons of this recipe is 50 calories.  Just an FYI as we're still in swimsuit season. ;)

Mini Fruit Pizzas

I'm torn about this one.  A big part of me doesn't want to tell you about this recipe.  Because I like you.  I care about you.  I want to save you from these.

But they are so delicious and so dang addictive that I just can't do it.

You HAVE to make these.  Just don't hold it against me, ok?  Ok.

Mini Fruit Pizzas
Recipe from Cooking Ala Mel

Cookie Base:

1 cup butter

1/2 cup powdered sugar

1 tbsp vanilla

1 cup chopped pecans

2 1/2 cups flour

Sweetened Cream Cheese:

1 (8oz.) pkg cream cheese

1/2 cup powdered sugar

1 tbsp vanilla

2 peeled, sliced kiwis (halved)

6-8 sliced strawberries

blueberries (about 2 or 3 per cookie base)

1.  For the cookie base: Preheat the oven to 350ºF.  

2.  Beat the butter and sugar together until light and fluffy.  Add the pecans and vanilla until fully incorporated.  Add in the flour and mix until just combined - don't overmix!  

You want this a little crumbly.

3.  Line two 12-cup muffin tins with cupcake liners.  This will make pulling the cookies out later SO MUCH EASIER.  Using a small cookie scoop, drop one scoop into each well of the pan.  Press the dough down firmly so it covers the bottom of each well evenly.  Bake for 10-12 minutes, until lightly golden.

Just use your fingers to smush it down.  Be firm.

 GET AHEAD MOMENT: Keep these in the freezer until you're ready to assemble the pizzas!

4.  For the cream cheese mixture: Blend all ingredients together until light and fluffy.  Store in a resealable plastic bag in the fridge until ready to use.  Pull out of the fridge about an hour before assembly.

Smooth. Creamy. Fluffy.  Where's my spoon?

5.  Assemble the pizzas: Snip the corner off the bag containing the cream cheese.  Squirt a dollup of cream cheese onto the cooled cookies; use the back of a spoon or a knife to spread it around.  Top each with a slice of strawberry, kiwi slice and a few blueberries. 

Whether you start making the cookies and cream cheese mixture a few days ahead of time, or the day of, you don't want to put the pizzas together until the last minute.  You want the cookie to stay nice and crisp.  Because I really packed down the cookie dough into the muffin tin, my cookies actually held up for a couple days, although toward the end the cookies were really getting soft.  

These make the most adorable addition to any party table.  I made them for Kieran's first birthday party, just to have a non-chocolate dessert alternative, and I think Gavin didn't even try the cupcakes.  He just kept going back for more fruit pizza!  And he wasn't the only one either... These were such a big hit!

Ok so I am totally going to reiterate the original poster's disclaimer about this recipe... Just because this dessert involves fruit, it should IN NO WAY be considered a healthy alternative.  Go back up to the list of ingredients for the cookie base.  That first item there is BUTTER.  An entire cup of BUTTER.  There's also CREAM CHEESE (I wouldn't recommend using lowfat or Neufchatel here; you want that fat for creaminess).  And SUGAR.  A couple blueberries and a quarter slice of kiwi will not combat the effects of the more fattening ingredients here.