Game-Day Food: Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigiano Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated

Preparation:

Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes.

Fabulous Football Food: Afterburners

Afterburners


Serve with a spicy queso dip.


12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise


Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.





Yield: Makes 6 appetizer servings

Fabulous Football Food: Colby-Pepper Jack Cheese Dip

Colby-Pepper Jack Cheese Dip


Prep: 15 min., Bake: 30 min.
Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.


1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips



1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.




Yield: Makes 10 servings

Fabulous Football Food: TEXAS ROTEL DIP

TEXAS Rotel DIP

Ingredients
2 cans Rotel (diced) I get the HOT to make it spicy.
2 small Jimmy Dean HOT and SPICY sausage (I sometimes get one mild and one HOT so that it isn't too spicy)
4 small packages (blocks) of Fat Free Cream Cheese

Cooking Instructions

Cook sausage in skillet.

While sausage is cooking, in small saucepan combine cream cheese and Rotel, mix until the cheese is melted. When sausage is done cooking, pour the mixture into the sausage skillet. Cook 2 minutes on medium heat, stirring constantly.

Remove and serve either warm or cold.

Best served with FRITOS SCOOPS.

Fabulous Tailgating Foods: Clam Dip

Clam Dip


Ingredients

2 pints sour cream
3-4 cans of minced clams (drained)
3-5 tbsp lemon juice
1 tbsp horseradish
to taste Tabasco

Cooking Instructions

Mix all ingredients

Chill as long as needed.

Football Food: Horseradish Dip

Horseradish Dip

Ingredients:

3 tablespoons milk
2 cups creamed cottage cheese
2 tablespoons prepared horseradish
1/2 teaspoon Worcestershire sauce
1 sprig parsley
dash salt

Preparation:

Put all ingredients in blender container; blend on high speed until smooth. Serve with vegetable dippers.

Quick Chicken Quesadillas

Quick Chicken Quesadillas

Ingredients:

4 large Flour tortillas
1/2 cup Refried beans, canned
1/2 cup Robert Rothschild Farm Raspberry Salsa
3/4 lb. Chicken, skinless, boneless
4 Green onions, chopped
1 cup Cheddar cheese
1/2 cup Sour cream
2 cups Lettuce, shredded
2 medium Tomatoes, chopped

Preheat broiler. Arrange tortillas on a cookie sheet. Spread a layer of refried beans over tortillas.
Add Raspberry Salsa, then layer with chicken, onions and cheese. Place cookie sheet under broiler for 1-2 minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.

Source: http://www.robertrothschild.com/

Bacon, Lettuce and Tomato Bruschetta

Bacon, Lettuce and Tomato Bruschetta

8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)

In medium bowl, stir together all topping ingredients; set aside.

Brush olive oil on both sides of bread slices; place on baking sheet.

Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.

Spoon about 1 tablespoon topping on each toast round.

Makes about 24 appetizers.

BLT Focaccia Appetizers

BLT Focaccia Appetizers

1 (1-pound) loaf frozen white bread dough, thawed
2 tablespoons mayonnaise
2 teaspoons Dijon-style mustard
Freshly ground black pepper to taste
4 to 5 Roma tomatoes, seeded and chopped
8 to 10 slices crisply cooked bacon, crumbled
2 cups (8 ounces) shredded Monterey Jack cheese
4 medium green onions, sliced
1 cup thinly sliced romaine lettuce leaves

Heat oven to 400ºF (200ºC).

Press bread dough into greased 15 x 10 x 1-inch jelly-roll pan.

Combine mayonnaise, mustard and pepper in small bowl. Spread evenly over dough.

Combine tomatoes, bacon, 1 cup cheese and green onions in medium bowl; toss lightly. Sprinkle over dough.

Bake for 20 minutes or until edges of crust are golden brown. Sprinkle with remaining cheese and continue baking just until cheese is melted, about 2 to 3 minutes.

Remove from oven and sprinkle with lettuce. Cut into squares and serve warm.
Makes 32 appetizers.

Artichoke Parmesan Bruschetta

Artichoke Parmesan Bruschetta

1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup freshly grated Parmesan cheese
1/3 cup finely chopped red or white onion
5 to 6 tablespoons mayonnaise
French bread baguette, sliced into 1/3-inch-thick rounds

Place first 3 ingredients in bowl. Mix in enough mayonnaise to form a thick spread.

Preheat broiler.

Top bread rounds with spread. Arrange bruschetta on baking sheet.

Broil until spread is heated through and begins to brown, about 2 minutes.

Appetizer Rounds

Appetizer Rounds

1/3 cup mayonnaise
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
3 green onions, sliced
2 cups biscuit baking mix
1/4 teaspoon garlic powder
1/2 cup boiling water

In a small bowl combine mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and sliced green onions; set aside.

Preheat the oven to 400 degrees. In a medium bowl mix together biscuit baking mix, garlic powder, and boiling water. Let stand until cool; turn onto a floured surface and shape into a ball. Roll out 1/8-inch thick and cut into 2-inch rounds with a floured cutter. Place 1-inch apart on ungreased baking sheets. Divide the topping over each round. Bake for 10 to 12 minutes, or until the topping is golden brown. Immediately remove from the baking sheet.

Baked Spinach Artichoke Yogurt Dip

Baked Spinach Artichoke Yogurt Dip

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container lowfat plain yogurt
1 cup (4-ounces) shredded part-skim Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.

Makes 8 servings.

Spicy & Sweet Deviled Eggs

Spicy & Sweet Deviled Eggs

1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tablespoons mango chutney
1/8 teaspoon ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.


Yield: Makes 10 to 12 servings

Devilish Eggs

Devilish Eggs

Ingredients:

6 ea Hard boiled eggs
1 tb Pimentos, mashed
2 tb Mayonnaise
3 tb Dill relish
2 tb Poupon mustard
1 x Salt, to taste
1 tb Louisiana Hot sauce


Instructions:

Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into Egg whites and serve on a bed of lettuce.

Caramel Popcorn

Caramel Popcorn


Ingredients:

8 c Popped Popcorn
3 tb Lt. corn syrup
3/4 c Packed brown sugar
1/4 ts Baking soda
1/3 c Margarine or butter
1/4 ts Vinilla


Instructions:

Pre heat Oven 300 Remove all unpopped kernals from popped corn. Place Popcorn in greased 17x12x2-inch Baking pan. Keep Popcorn warm in a 300 Oven while making carmel mixture. Butter the sides of a heavy 1 1/2 quart saucepan.in Saucepan combine brown sugar,margarine or butter,and corn syrup. Cook and stir over medium heat to bioling. Clip Candy thermometer to side of pan. Cook and stir medium heat to 255 hard-ball stage(about 4 min.) Remove Saucepan from heat. Stir in Baking soda and vanilla; pour over popcorn. Stir gently to coat. Bake in a 300 Oven for 15 minutes; stir. Bake 5 minutes more. Transfer Popcorn mixture to large pieces of foil; cool completly. Break into clusters. Store tightly covered. Makes about 9 cups. For an extra bonas you may want to add your favorite kind of peanut

Benedictine Dip

Benedictine Dip

Ingredients:

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill

Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

Preparation:
Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

Emeril Lagasse's Potato, Onion & Roquefort Soup Recipe

Emeril Lagasse's Potato, Onion & Roquefort Soup

Ingredients:

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

Preparation:

In a large saucepan, melt the butter over medium-high heat.

Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.

Add the garlic and cook, stirring, for 30 seconds.

Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.

Add the stock and bring to a boil.

Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.

Remove and discard the bay leaf.

Remove from the heat and puree until smooth.

Add the light and heavy creams, and stir well to blend.

Gently reheat and barely simmer; careful not to boil.

Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.

Adjust the seasonings, to taste.

Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Recipe for Deviled Eggs

Deviled Eggs

6 hard boiled eggs
2 T mayonnaise
3/4 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce*
salt & pepper to taste
paprika for garnish

Serves 6 as an appetizer

Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Wether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor.

Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.

Leftover Ham Recipes: Peppered Ham and Cheese Crackers

Peppered Ham and Cheese Crackers

1/2 cup ground ham
3/4 cup unsalted butter, room temperature
1 1/2 cups grated extra-sharp Cheddar cheese
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups all-purpose flour

Heat oven to 350 degrees F.

Combine ham, butter, Cheddar, Parmesan, paprika, salt and pepper in food processor; whirl until blended. Add flour. Pulse with on-and-off motions until blended.

Put dough in cookie press, using desired shape. Press out dough onto ungreased cookie sheet, spacing 1-inch apart.

Bake for 14 to 16 minutes until dark golden in color. Cool on wire rack. Cover and refrigerate if not serving immediately. Or freeze up to 3 weeks.

Makes about 65 crackers.

Italian Recipes: Crostini - "Little Toasts"

Crostini

1 loaf French bread, ends trimmed and cut crosswise into 1/4-inch-thick slices
Extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400*F (205*C).

Arrange the bread slices on the baking sheet and generously brush with olive oil.

Turn the slices over and repeat brushing with olive oil.

Bake for about 6 minutes, turning the baking sheet around in the oven halfway throught the baking time to ensure even browning. Bake until the croutons are lightly browned. Cool crostini completely before serving.

Makes about 32 crostini.