Cranberry Jalapeno Dip- A Holiday Favorite

There's an old saying, "We eat with our eyes first."

I agree.  When I first saw this colorful appetizer, my eyes became hungry for it.

I love the festive red and green colors for the holidays. Just imagining the interesting flavor combos from the cranberries, jalapenos and green onions caused me to look up the recipe.

When I read the recipe and saw that sugar, lemon juice, and cilantro were also in this dip that was served over cream cheese, it piqued my interest even more.

I read many reviews before making it, and nearly every review stated that it was one of the best appetizers they had tried, and many had asked for the recipe when it was taken to parties.

So I decided to give it a try myself. 

I'm so glad I did!

It has a hint of sweetness, but only enough to balance the kick from the jalapenos and onion. The freshness of the cranberries, cilantro, green onions and the jalapenos is a nice contrast to the heavier dips and overly-processed seasonal treats.

This is not difficult to make, but the cranberries pretty much need to be  hand-chopped because a food processor will cause them to become too liquified. My nut chopper did not do a good job either, so I sat at my kitchen island and hand-chopped them, one by one while having a nice conversation with my husband.

The other point to remember is once it is prepared,  IT MUST SIT OVERNIGHT IN THE FRIDGE so all the tastes mix and mingle well. So  be sure to allow for that time.

To make this awesome dip, you will need: 

• 2 tbsp  chopped Cilantro
• 12 oz bag Cranberries, fresh
• 1/4 cup Green onion, sliced
• 1 fresh Jalapeno pepper, sliced 
• 1 tbsp. Lemon juice

• 1/8 tsp Salt
• 1 cup Sugar
• 
  
• *16 oz. WHIPPED cream cheese
• *Crackers for dipping
• 
  

Mix everything together EXCEPT cream cheese. Cover with plastic wrap and store in fridge overnight.

When ready to serve, drain in a colander. Spread over WHIPPED cream cheese.

Enjoy~ Everything in Moderation

French Quarter Dip

This delicious dip is interesting with a nice contrast of flavors and textures. It is both sweet and savory, creamy and crunchy. A party-perfect dip. We enjoyed it tonight as a part of our New Year's Eve get-together.

This is very easy to prepare. Toasting the pecans is not a must if you're in a hurry.

Give it a try.

YOU WILL NEED:

1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toasted

Assorted crackers


Directions 
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving dish. Set aside. In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in pecans.  Cool slightly. Spoon over cheese mixture. Serve with crackers. 

Makes about 8-10 servings.

Enjoy~Everything in Moderation

Cranberry Pineapple "Muffins" (a repost)

I found this little tangy, tart and sweet dish in a magazine, which sent me to Kraftfoods.com for the recipe.

I love the presentation. It's perfect to serve on your Holiday table- SO festive! Such a tasty sidedish to any chicken, turkey or pork recipe. The Thanksgiving turkey or the Christmas Ham would love it as a sidekick!

When I served it, it was delicious and a big hit, however, I did not have luck removing them from the liners, so next time I will spray the cupcake liners with a non-stick spray as one of my readers suggested. It can also be made in a large (13x9) glass baking dish.

These qualify as a side dish or a light dessert. They really are a welcomed relief from the other heavy dishes during the holidays.

YOU WILL NEED:

1 can (20 oz.) crushed pineapple, in juice
2 pkg. (3 oz. each) JELL-O Raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup chopped walnuts
1 Apple, chopped


Drain pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to gelatin mixes in large bowl; stir 2 min. until completely dissolved.

Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove desserts from liners before serving.


You may also prepare these by using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.

Enjoy~Everything in Modertion

Bacon Cheese Dip

Easy and very tasty party dip that can also be used as a sandwich spread. Simple to throw together, just allow about an hour in fridge before serving. Just right for a simple weekend recipe, but good enough to share at your holiday get-togethers.

YOU WILL NEED:

1/2 lb. bacon, chopped (or use Bacon Bits)
1 cup plain yogurt or sour cream (I actually prefer the plain yogurt in this one)
1/4 cup  mayonnaise (NOT salad dressing)
1 tbsp finely chopped green onion
1 tbsp  finely chopped parsley
1/2 tsp. seasoned salt

*Assorted fresh vegetables, crackers or potato chips or tortilla chips

Instructions:

Cook bacon in large frypan until crisp. Drain well reserving l tsp dripping; set bacon aside. Chop bacon.

Combine reserved bacon drippings, yogurt , mayonnaise, onion, parsley, salt and crisp bacon in small bowl; mix well. Cover and refrigerate at least 1 hour to blend flavors.

Garnish with more chopped bacon.


Serve as dip for vegetables, crackers or chips
Also can be used on a BLT  or other lunchmeat sandwich instead of mayo. (Omit bacon)

Enjoy!

From Me to you...

Today we begin the final countdown... 2009 is almost over .

I plan on enjoying a quiet evening inside with my main squeeze while enjoying delicious food and music and some good movies!

I've been treating the entire month of December like FAT TUESDAY before the Mardi Gras! Eating like there will be no tomorrow, knowing that when January rolls around, I must demonstrate some self-control once again!

For those of you needing some quick party foods to prepare a your New Year's Eve Party, Click on the photos on my side-bar for some last minute recipes that are sure to please.


May your 2010 be your best year yet.
Start it off on the right foot right- you can read TAKING A STEP BACKWARD AFTER TAKING A STEP FORWARD IS NOT A DISASTER, IT'S A CHA_CHA! over at my other blog and then

the best advice I could ever give for making this new year the best yet is....forgive someone. Hug the neck of those you love. See the value of the People that have been placed in your life. Never value things, or position or opinions over precious creations- your family and friends.

GO into this new year with a smile...a hopeful one remembering "In the long run the pessimist may be proved right, but the optimist has a better time on the trip. ~Daniel L. Reardon

Love and hugs to all of you!

Cucumber Party Sandwiches

Here's a nice addition to your New Year's Eve buffet....easy to prepare, wonderful to taste. Perfect way to put a finishing touch on 2009 and welcome in the New Year.

YOU WILL NEED:
1 8 oz. pkg. cream cheese, softened
1 pkg. GOOD SEASON'S Zesty Italian seasoning mix (dry)
1/4 cup Miracle Whip
1 loaf Party Rye bread
sliced cucumbers
(you may garnish with dill)

Mix together first 3 ingredients. Spread mixture on bread. Place sliced cucumbers on top. Chill.

Potato skins al a Velveeta

Who says you have to wait for a super bowl party to enjoy some delicious potato skins? I say, everyday is the perfect day to enjoy two of my favorite foods--Potatoes and Velveeta.

My friend Annie, from PAPRIKA IS GOOD, BUT NOT IN COFFEE, gave me this recipe that I made for my Super Bowl party awhile back, but I started craving it again recently.

I thought I'd pass it along like a smooth spiral toss from a quarterback to the receiver!



And I think you'll agree...this recipe will score a touchdown with your "receivers"


YOU WILL NEED:
Potatoes (either baking or Yukon Gold)
1 pkg bacon, cooked crisp and crumbled
1 16oz carton of sour cream (NOT fat free)
1 pkg regular Velveeta
1 pkg Mexican Velveeta
Real butter
Salt and pepper

Bake the potatoes and set aside until cool enough to handle. Cut in half and scoop out most of the inside, leaving some potato on the skin. To assemble, spread a small amount of butter over inside of skin. Then layer, salt, pepper, bacon, sour cream, Mexican Velveeta and regular Velveeta. Repeat until all skins are filled. Bake at 400 until cheese is bubbly, about 10 minutes.

Annie says, "The reserved potato can be made into mashed potatoes. Now that is a win-win situation."

Check out her food blog site where she and Helen cook up some Hungarian madness!

Mini Popcorn Balls on a stick

Here is the recipe for the Miniature Popcorn Balls on a stick that my cousin made for the " She's About to Pop" baby shower we held recently.

The original recipe for regular popcorn balls came my friend Debbie. (Thanks Deb!)

YOU WILL NEED:

7 cups popped popcorn
1 cup sugar
1/3 cup water
1/3 cup light corn syrup
1 tsp. salt
1/4 cup butter
1 tsp. vanilla
~~~~~~~
(for drizzling)
Pretzel sticks
Milk chocolate chips
White chocolate chips
Caramel

In saucepan, mix sugar, water, syrup, salt and butter. Cook till 250 degrees on a candy thermometer or until a few drops form a hard ball when dropped into cold water.
Remove from heat. Stir in vanilla , by pouring a thin stream over the corn, stirring constantly to mix.

To FORM BALLS

Take a small amount and form (make them golf ball size) around pretzel stick. Place them on a greased cookie sheet. Drizzle melted milk chocolate chips, melted white chocolate chips, and melted caramel. It doesn't take much, (half a coffee cup is what I used.) I then poured the Chocolate and caramel in a zip lock baggie (place it in a cup to stabilize )cut off the corner, then drizzle. I bet you could also sprinkle chopped nuts on them before the chocolate sets up. Pretty simple.


Enjoy!

Party Caramel Corn

Butterscotch Popcorn


Yesterday I shared about the popcorn themed baby shower my cousin and I threw for a relative pregnant with twins.

I shared the cupcake recipe yesterday, the Miniature Popcorn Balls recipe will be posted tomorrow and today I will share the recipes for a variety of caramel corn flavors that were prepared by my cousin Angie.

This popcorn themed party was a blast, and I think would also lend itself nicely to a Circus themed party as a well as a Movie Night theme.

You don't need a theme, party, or even a good reason to enjoy caramel corn though.

So, here are a few of my cousin's recipes you can make and enjoy anytime.


Butterscotch Caramel Corn

10 C. cooked popcorn
1 C. salted peanuts
10oz pkg. butterscotch chips
3/4 C. lt. corn syrup
2 Tbsp. butter

Spray a large roasting pan with cooking spray. Place popcorn and peanuts in pan. combine chips, syrup and butter in saucepan. Over medium heat, cook until mixture boils; stirring constantly. Pour over popcorn and nuts. stir to coat. Bake 250 for 30 minutes, stirring every 5 or 6 minutes. Remove from oven, stir every 2 minutes until slightly cooled. Dump onto wax paper. Cool completely.


Toffee Almond Crunch

1 C. butter
2 C. firmly packed brown sugar
1/2 C. lt. corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
5 quarts popped corn
1 1/2 C. slivered almonds
1 1/2 C. heath bar chips

Place popcorn and almonds in a lg. greased roasting pan. in a medium saucepan over medium heat, add butter, sugar, syrup, and salt. bring to a boil, stirring constantly. Boil without stirring 4 minutes. remove from heat and stir in soda and vanilla. pour over popcorn and nuts, stirring to coat. Bake in a preheated 250 oven, stirring every 15 minutes, for one hour. remove from oven. Pour onto greased cookie sheet or wax paper sprinkle with crushed heath bar chips. Cool completely, break into pieces.

(OOPS! Forgot to add baking soda and extract....still came out great.)

Maple Spice Crunch

1-1/3 C. granulated sugar
1 C. butter
1/4 C. maple syrup
1/4 C. lt. corn syrup
1/4 sp salt
1 tsp maple extract
2 tsp. pumpkin pie spice
10 C. popped corn
1 1/2 C. chopped pecans

Place popcorn and nuts in a large greased roasting pan. In a medium saucepan on medium heat, bring sugar, butter, maple syrup, corn syrup and salt to a boil; stirring constantly. Boil another 4 minutes. remove from heat, stir in maple extract. pour over popcorn and nuts; stir to coat. Bake 250 degrees for 1-hour, stirring every 15 minutes. Pour onto lightly greased cookie sheet or wax paper. Break into bite-size pieces.

ENJOY!