Jul 9th, 10
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I debated about what to make with our cuban sandwiches and finally decided on some chips, I don’t have a mandolin so my “chips” didn’t get super thin, so I prefer to call them crisps. They still got crunchy and had great flavor… Maybe I need to invest in a mandoline. A reason for a cooking tool, I like that idea.
Try these the next time you need a new different, fun side.
Garlic Potato Crisps (Inspired From: Picky Palate)
- 2 large russet potatoes, washed, not peeled
- 3 Tablespoons extra virgin olive oil
- seasoning salt
- garlic powder
Preheat oven to 400 degrees F. With a mandolin or the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely.
Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.
Jan 10th, 10
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We had a family get together yesterday and I was in charge of dessert. But then I got my Food Network magazine in the mail and saw the cool Chex Mix bowl and knew I had to make it, ofcourse I had to make dip with it. I decided to go with this dip as I had everything in the house already.
This was a HUGE hit, it was gone before the meal was even ready and Adam still had some on his plate and said “You need to make this again as soon as possible.
Roasted Garlic Bacon Dip (From: Food Network Magazine)
- 2 heads of garlic
- 6 pieces crisp chopped bacon
- 1 1/2 c. sour cream
- 3/4 c. mayo
- salt & pepper
- chives
- scallions
- Worcestershire sauce
Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes.
Mix all ingridents together until well blended, chill.
Oct 18th, 09
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We had friends over for dinner on Saturday and planned a nice dinner and then to play Apples to Apples, I decided instead of dessert for our meal I would make some dips to munch on during our game. This worked out good as we were all stuffed from dinner and could munch on dip as we pleased.
I made cookie dough dip and this pumpkin dip. I served both with Nilla Wafter and Graham Cracker sticks, everyone preferred the nilla wafers but both we were good. This is the perfect fall dip.
Pumpkin Dip (From: Pennies on a Platter)
- 12 ounces cream cheese, softened
- 1 cup brown sugar
- 1 cup pumpkin puree
- 4 teaspoons maple syrup
- 1 teaspoon ground cinnamon
Beat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Keep refrigerated and serve with apples, gingersnaps, ‘nilla wafers, and graham crackers.
Nov 2nd, 08
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I saw this recipe on Ambers Delectable Delights this past weekend, I took mental note, but wasn’t sure when I would need a large thing of dip. Then when trying to figure out what to bring for a work pot-luck I decided that this dip would be perfect with some veggies.
This dip had WONDERFUL flavor, I used all dried herbs, and I want to make it again with fresh because I bet it would make it even better. Try this dip!
Roasted Garlic & Herb Dip (From: Williams Sonoma)
- 4 heads garlic
- 2 tablespoons olive oil
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 1/2 cups sour cream
- 6 tablespoons mayonnaise
- 1 1/2 tablespoons chopped fresh rosemary
- 1 1/2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 3/4 teaspoons Worcestershire sauce
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons kosher salt
- Freshly ground pepper, to taste
- Potato Chips and/or fresh veggies for serving
Preheat an oven to 400°F.
Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Put the garlic in a garlic roaster or on a baking sheet. Arrange the rosemary and thyme sprigs on or around the garlic. Cover the garlic roaster with the lid or the baking sheet with aluminum foil. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. Let cool completely.
Squeeze the pulp from the garlic cloves into the container of an immersion blender or into a deep bowl. Add the sour cream, mayonnaise, chopped rosemary, thyme and parsley, the Worcestershire sauce, lemon juice, salt and pepper. Using an immersion blender, blend until well combined. Cover the dip with plastic wrap and refrigerate for at least 30 minutes.
Serve the dip with potato chips and or veggies.
Nov 1st, 08
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We had a halloween pot luck at work, and I wanted to bring something halloweeny, I found these and thought they would be fun. I made them a little simpler though to suit my tastes.
I doubled this recipe for the group of 6 of us girls, these were VERY yummy fresh out of the oven when the cheesy was still hot. They were also good the next day, I will be making these many more times, but trying different flavor of cheese with them.
Crabby Snake Coils (From: Pillsbury)
- 1/3 cup garlic-and-herbs spreadable cheese (I used garlic as I could find herb)
- 1/3 cup chopped green onions (I omitted and added onion powder)
- 1 can (6 oz) crabmeat, drained (I used chicken)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- Pimiento-stuffed green olives and roasted red bell pepper, if desired
Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.
Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.
Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.
Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
