Mexican Street Corn Dip

Mexican Street Corn Dip - Eating Well

Active - 20 min
Servings - 6

Ingredients

Ingredient Checklist

• 1 teaspoon canola oil
• 2 ⅓ cups fresh or frozen (thawed) corn kernels
• 1 jalapeño pepper, seeded and finely chopped
• ¼ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• 2 tablespoons lime juice
•         1 teaspoon chili powder
• ¾ cup crumbled queso fresco, divided
• ⅛ teaspoon cayenne pepper
• Chopped cilantro for garnish
• Tortilla chips for serving

Directions

Instructions Checklist

• Step 1
  Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapeno and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2

Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Avocado Mango Salsa

Avocado Mango Salsa - from Allrecipes.com user SixPackToGo

Ingredients

• 1 avocado - peeled, pitted and diced
• 1 lime, juiced
• 1 mango - peeled, seeded and diced
• 1 small red onion, chopped
• 1 habanero pepper, seeded and chopped (optional)
• 1 tablespoon chopped fresh cilantro
• salt to taste

Directions

1. Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

Queso Blanco Dip

Queso Blanco Dip - from Annie's Eats

Yield: about 2 cups

Ingredients:

1 tbsp. canola or vegetable oil

¼ cup onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

12 oz. white American cheese, shredded*

4 oz. Monterey jack cheese, shredded

¼-2/3 cup milk

1 tomato, seeded and finely diced

2 tbsp. cilantro, minced

*White American cheese can be found at the deli counter in most grocery stores.

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Pizza Dip

Pizza Dip - as seen on Sugarcrafter

• 1 (8 ounce) package cream cheese, softened
• 1 cup pasta sauce
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 cup diced pepperoni slices
• 1 1/2 cups shredded mozzarella cheese
• Crusty Italian bread or tortilla chips, for dipping

Preheat the oven to 350 degrees. In a greased baking dish (I used a 7″ soufflé dish), layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.

Bake 20-25 minutes or until the cheese is bubbly.

Serve with crusty Italian bread or tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip
Adapted from Frank’s Red Hot Sauce - as seen on Couture & Crayons

• 1 rotisserie chicken, meat shredded with a fork
• 8 oz. cream cheese, softened
• 1/4 cup blue cheese salad dressing (omit and use 1/2 cup ranch dressing total, if you prefer)
• 1/4 cup ranch salad dressing
• 1/2 cup crumbled blue cheese (substitute shredded mozzarella if you prefer)
• 1/2 cup Frank’s Red Hot sauce (any hot sauce will do)

Mix together all ingredients until well combined. Bake in a preheated 350 degree oven for 20 minutes. Serve with crackers, chips, or sliced bread.

Tuxedo Brownie Cups

Tuxedo Brownie Cups - from Pampered Chef (via terpblog)

Ingredients:
Nonstick cooking spray with flour
1 pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
2 square (1 oz/30 g) white chocolate for baking
2 tbsp (30 mL) milk
8 oz (250 g) cream cheese, softened
1/4 cup (50 mL) powdered sugar
1 cup (250 mL) thawed, frozen whipped topping
1 pint small strawberries, sliced

Directions:
1. Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.

2. Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

3. Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving. Serve on Large Bamboo Platter; replenish tray with brownie cups as needed.

Yield: 4 dozen brownie cups

Nutrients per serving: (1 brownie cup): Calories 100, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 1 g, Sodium 50 mg, Fiber 0 g

(C)The Pampered Chef, Ltd. 2010

http://www.pamperedchef.com

Christmas Mice Cookies

Christmas Mice Cookies - from TasteofHome.com

18 ServingsPrep: 30 min. + chilling

Ingredients

• 2/3 cup HERSHEY’®S Semi-Sweet Chocolate Chips
• 2 cups chocolate wafer crumbs (about 40 wafers), divided
• 1/3 cup sour cream
• 36 red nonpareils
• 1/4 cup sliced almonds
• 18 pieces black shoestring licorice (2 inches each)

Directions

In a microwave, melt chocolate chips; stir until smooth. Stir in 1
cup crumbs and sour cream. Cover and refrigerate for 1 hour or until
easy to handle.

For each mouse, roll about 1 tablespoon chocolate mixture into a
ball, tapering one end to resemble a mouse. Roll in remaining
chocolate crumbs to coat. Position nonpareils for eyes, almond
slices for ears and licorice pieces for tails.


Yield: 1-1/2 dozen.

S'mores Bars

S'mores Bars - from Annie's Eats


Yield: 12-16 bars


Ingredients:

3 tbsp. unsalted butter, plus more for greasing the pan

1 cup graham cracker crumbs

¾ cup sweetened condensed milk

1 1/3 cups semisweet chocolate chips

1½ tsp. vanilla extract

Pinch of salt

1 cup mini marshmallows

2 whole graham crackers



Directions:

Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil. Place the butter in a heatproof bowl and microwave until melted. Mix in the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. (I like to use the bottom of a ramekin to do this.)

In a medium saucepan over medium heat, combine the condensed milk and chocolate chips. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Off the heat, stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate. Gently press down so that the marshmallows become partly embedded in the chocolate. Break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.

Cover and refrigerate the bars until firm, about 4 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles. Refrigerate until ready to serve.

Printed from Annie’s Eats

Buffalo Chicken Cheese Balls

Buffalo Chicken Cheese Balls - as seen on FoodNetwork

Ingredients

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

Directions

Have oil heated to 350 degrees F.

Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.

To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Cranberry Apple Baked Brie

Cranberry Apple Baked Brie - from user blue-eyedwife from thenest.com

Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.

Spinach Artichoke Dip

Spinach Artichoke Dip - from user kiajh from thenest.com

1 can quartered artichokes

1 box chopped spinach, thawed & drained

1 c. parmesan cheese

1 8 oz. cream cheese

1/3 c. mayonnaise

2/3 c. sour cream

2 tsp. roasted garlic

Mix it all together, cook in 9" pie plate or other small ovensafe dish at 375 degrees for 30 minutes.

Aunt Ardith's Punch

Aunt Ardith's Punch

1 large can (46 oz?) pineapple juice
3 c. apricot juice
~1 liter 7up
1 quart pineapple sherbet

Mix first 3 ingredients together and add sherbet.

Mozzarella Pillows

Mozzarella Pillows - as seen on Everyday Italian on the Food Network
Recipe from Giada DeLaurentiis

Prep time: 30 minutes
Cook time: 25 minutes
Total time : 55 minutes

Ingredients

* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan

Directions

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

Buffalo Chicken Dip aka Crack Dip

Buffalo Chicken Dip aka Crack Dip - as seen on It's all about sustenance

INGREDIENTS

* 2 (10 ounce) cans chunk chicken, drained OR 2-3 boneless breasts, cooked and shredded
* 2 (8 ounce) packages cream cheese, softened
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese
* OPTIONAL: Bleu cheese. Either itself or Bleu Cheese Dressing

DIRECTIONS

1. Mix all and bake in a 350 oven for 20-30 minutes. If you need to keep it warm - transfer to a slow cooker and leave it on "warm".
2. Serve with celery sticks and crackers (Tostito scoops work great).

Chocolate Raspberry Tartlettes

Chocolate Raspberry Tartlettes - as seen on Annie's Eats
Yield: 10 (3 1/2 to 4 inch) tartlettes

Ingredients:
1 1/2 recipes basic tart dough
12 oz. semisweet chocolate, finely chopped
9 tablespoons unsalted butter
3 tablespoons light corn syrup
1/2 cup seedless raspberry jam
Fresh raspberries, for topping

Directions:
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use - mine were 4 inches). Trim off any excess dough. Refrigerate the shells until firm, about 30 minutes.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Place the mini tart pans on a baking sheet for easy transfer. Line each shell with aluminum foil or parchment paper and fill with baking weights. Bake until the shells are pale gold, about 15 minutes. Remove the weights and the foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to a wire rack and let cool completely.

In the top pan of a double boiler over simmering water, combine the butter, chocolate, and corn syrup. Melt and stir until smooth. Remove from the heat.

Spread a few teaspoons of raspberry jam in the bottom of each shell. Fill as full as possible with the chocolate mixture. Let the filled tartlettes stand at room temperature until set, 1 to 2 hours. Before serving, top each tarlette with fresh raspberries.

Source: adapted from Williams Sonoma

Caprese Tarts

Caprese Tarts - from Annie's Eats


Ingredients:
2 sheets frozen puff pastry, thawed
Olive oil
Kosher salt
Black pepper
Cherry tomatoes, sliced thinly
Fresh mozzarella cheese, diced
Fresh basil, minced

Directions:
Preheat the oven to 400 degrees F. Using a round biscuit cutter, cut rounds of puff pastry. Transfer them to a parchment-lined baking sheet. Brush the puff pastry rounds lightly with olive oil. Sprinkle with salt and pepper. Top each round with sliced tomatoes, mozzarella, and basil. Bake in preheated oven for 25-30 minutes or until golden. Serve warm.

Source: Annie’s Eats

Cheesy Chili Dip

Cheesy Chili Dip - Jan Thomas

• 1 (8 oz.) package cream cheese
• 1 can (about 14 ounces) Rotel chili WITHOUT beans
• Tabasco sauce
  
• shredded Cheddar cheese - enough to cover the top
  

1. Spread the cream cheese in the bottom of an oven-proof dish.
2. Spread the chili on top of the cream cheese.
3. Sprinkle some Tabasco sauce on top (it will be diluted by the cheeses surrounding it).
   
4. Sprinkle the cheddar on top.
5. Bake at 350 for about 20 minutes.
   

Cheesecake Pops

Cheesecake Pops
(Source: “Sticky, Chewy, Messy, Gooey” by Jill O’Connor - via Chele at Sugar & Spice)

Makes 30 - 40 Pops (I halved it, and it worked well)

For the cheesecake:
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs (I used three large eggs for the half recipe)
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream (I used half and half)
Boiling water as needed

For the pops:
Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped - you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate - candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Directions:
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 - 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve (ha! If you can last that long...)

Aunt Rainelle's Dip

Aunt Rainelle's Dip - Rainelle


1 c. cottage cheese
1 c. cream cheese
1 pkg. taco seasoning
green onions (a bunch or so)
fresh tomatoes, diced
green peppers & hot peppers (optional)
shredded cheese (cheddar?)

Mix cottage and cream cheeses. Sprinkle on 1/2 pkg. seasoning, onions, tomatoes, then 1/2 package shredded cheese.