Dear Mammy,
These are some tried and true recipes prepared by me for my various get togethers throughout the year that I have shared on this site. They are all delicious!
I will post more for you as I find them...
Happy Cooking! Gina
Firecracker Chili Cheese Pie
serves 8-10
Savor The Moment, Jr. League of Boca Raton
1 c. crushed tortilla chips
3 T. melted butter
16 oz. cream cheese, softened
2 eggs
1 4 oz. can chopped green chilis
2 fresh jalapenos, chopped
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 c. sour cream
Garnish: chopped green scallions, chooped tomatoes and sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9 inch springform pan. Bake at 325 for 15 minutes. Beat the cream cheese and eggs. Mix in the green chilis, jalapenos, cheeses. Pour over the baked layer. Bake at 325 for exactly 30 min. Cool for 5 min. Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish with the by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around.
Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....
Makes 4 cups
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.
Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces.
TUSCAN CREAM CHEESE SPREAD
serves 6 (can be doubled)
2 8 oz. pkgs. cream cheese, softened
2 t. chopped fresh garlic
1 t. salt
1 14 oz. artichokes, drained and chopped
1/3 c. chopped black olives
8 scallions, chopped
3 oz. sun-dried tomatoes, softened and chopped
1/2 c. fresh chopped parsley
1 T. fresh chopped chives
In a bowl, mix the cream cheese, garlic and salt. Stir in and blend well the artichokes and olives. Add the scallions, tomatoes, parsley and chives, gently mix together and put into a pretty crock. Serve with Honey Wheat Wheatable Crackers.
MARGARITA DESSERT DIP
serves 6
1 C. sour cream
8 oz. mascarpone cheese
1/2 C. granulated sugar
1/3 C. margarita mix
1 T. lime zest
2 T. tequila
1 T. grand marnier
1 C. whipping cream
In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.
Cinnamon Tortilla Crisps
2 T. granulated sugar
1 t. ground cinnamon
8 (8-inch) flour tortillas
6 T. butter, melted
In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400ºF oven for 4-6 minutes. Can be made ahead and keep in air tight container.
Florentine Artichoke Dip
makes 4 cups
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Bali Wings
Savor the Moment The Jr. League of Boca Raton
1 c. soy sauce
1 c. pineapple juice
1/2 c. white vinegar
3 T. honey
2 T. sesame oil
1 c. chopped green onions
2 T. chopped garlic
2 T. chopped gingeroot
20 chicken wings
Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.
Drain the chicken, reserving the marinade. Arrange them on 2 baking sheets and roast them at 400 for 1 hour, baste with the reserved marinade every 20 minutes. Pour the remaining marinade in a small saucepot and bring to a boil cooking for 15 minutes or until thickened and reduced. Serve as a dipping sauce.
Serves 10...recipe can be doubled.
Chocolate Eclair Cake
1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer til thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.
Tropical Bars in a Butter Coconut Crust
Crust:
1 c. coconut
1 c. butter
1/2 c. sugar
1 1/2 c. flour
combine all ingredients and press onto bottom of 9x9 square pan. Bake 15 min at 350.
Filling:
3 limes, quartered
2 1/4 c. sugar
4 eggs
1/2 c. flour
1 t. baking powder
1 T. plus 1 t. vanilla
Put all filling ingredients in the food processor and process til pureed. Pour over the baked crust and bake at 350 for 20-25 minuyes. Cut only after cooling and sprinkle with powdered sugar and toasted coconut flakes.
Raspberry Ribbon Cheesecake
Savor the Moment, Jr. League of Boca Raton
serves 10-12
Chocolate Crust:
2 c. choclate wafer crumbs
1/3 c. melted margering or butter
3 T. sugar
Raspberry Sauce:
2 1/2 c. fresh red raspberries or lightly sweetened frozen red raspberries, thawed
2/3 c. sugar
2 T. cornstarch
2 t. lemon juice
Cheesecake:
3 8 oz. cream cheeses, softened
1/2 c. sugar
2 T. flour
1 t. vanilla
2 egg whites
1 c. heavy cream
1 c. fresh red raspberries or frozen red raspberries, thawed
2 T. raspberry liqueur or orange juice
For the crust: Combine the ingredients and mix well. Press onto bottom and up 1 inch of sides of 8-9 inch springform pan. Chill in the fridge.
For the sauce: process the berries in a blender til smooth. Pressthru a sieve to remove the seeds. Add enough water to make 1 cup. Combine with sugar and cornstarch in a small saaucepot and mix well. Copk over med. heat til thickened and bubbly, stir constantly. Reduce the heat and cook 2 more minutes, add the lemon juice and mix well. Reserve 1/4 c. sauce for the filling and cool slightly without stirring. Cover the remaining sauce and chill for later.
For the cheesecake: combine the cheese, sugar, flour, vanilla in a large mixing bowl and beat til fluffy. Add the egg whites and beat at low speed just until combined. Stir in the cream.
Pour hald the cream cheese mixture over the chilled crust. Drizzle on the reserved 1/4 c. of raspberry sauce and cover with the remaining cream cheese mixture. Place the springform pan in a shallow baking pan and bake for 35-40 minutes or until center is set.
Cool on wire rack for 15 minutes. Loosen the sides of the pan with a knife and let cool for another 30 min. Place on serving plate and take off sides. Cool completely and chill for 4 hours.
Arrange the berries on top and combine the reserved raspberry sauce with the liqueur and drizzle over.
Jumbo Frosted Brownies
I simply use two boxes of Pillsbury Brownie Mix, mix accord. to pkg. directions and spread onto a buttered 15x9-inch jelly roll pan. When cool, frost with your favorite chocolate frosting and cut into large squares. Arrange on white paper doilies in a large basket.
