Appetizers

Continuing on from last week with some recipes from the three cookbooks that my son sent me recently, I have decided to go with a variety of recipes in honor of Super-Bowl Sunday on Feb. 1st. I have tried to pick out ones that I found different from the usual ones I make as I like to try different things that sound good and hope you will be willing to be adventuresome and try some too.

Black Bean Dip

Crescent City Moons, Dishes and Spoons

1 (19-oz.) can black beans, drained and rinsed
1/4 c. chopped red bell pepper
2 1/2 T. cider vinegar
1 T. chopped red onion
1 T. chopped cilantro
1 1/2 t. chopped jalapeño chile
1 t. chili powder
salt and pepper to taste
Combine the beans, bell pepper, vinegar, onion, cilantro, jalapeño chile and chili powder in a blender. Process until pureed. Season with salt and pepper.
Pour the dip into a serving bowl and serve with assorted chips.

Mamaw’s Chive Dip

Crescent City Moons, Dishes and Spoons

16 oz. cream cheese, softened
2 T. mayonnaise
2 T. (or more) finely chopped fresh chives
1 shake of soy sauce
Combine the cream cheese, mayonnaise, chives and soy sauce in a mixing bowl. Beat until combined.
Serve with celery sticks, Doritos tortilla chips and/or party rye bread.

Hot Cheesy Bacon Dip

Crescent City Moons, Dishes and Spoons

1 c. mayonnaise
1 bunch green onions, chopped
8 oz. cream cheese, cut into cubes and softened
3 to 5 oz. bacon bits
1 t. Dijon mustard or Creole mustard (optional)
2 c. (8 oz.) shredded mozzarella cheese
Combine the mayonnaise and green onions in a bowl and mix well. Add the cream cheese and stir until combined. Mix in the bacon bits and Dijon mustard. Add the mozzarella cheese 1/2 cup at a time, mixing well after each addition.
Spread the bacon mixture in an 8x8-inch baking pan. Bake in a preheated 400-degree oven for 15 minutes or until golden brown and bubbly.
Serve with corn chips, pita crisps and/or fresh vegetables. Add Tabasco sauce for a spicier version.

Cheese Yummies

Crescent City Moons, Dishes and Spoons

1 (5-oz.) jar Old English cheese spread
6 oz. cream cheese, softened
1 t. grated onion
1/4 t. cayenne pepper
Dash of garlic salt
chopped salted peanuts
Combine the cheese spread, cream cheese, onion, cayenne pepper and garlic salt in a bowl and mix well.
Chill, covered, until firm. Shape the cheese mixture into small balls and coat with peanuts.
Note: For younger children, omit the peanuts and serve sa a spread with Ritz crackers.

Microwave Pralines

Crescent City Moons, Dishes and Spoons

1 (1-pound) package light brown sugar
1 c. whipping cream
1 1/2 c. pecans
2 T. butter
1 t. vanilla extract
Combine the brown sugar and cream in a microwave-safe bowl and mix well. Microwave on High for 12 to 13 minutes. Stir in the pecans, butter and vanilla.
Drop by teaspoonfuls onto a sheet of waxed paper. Let stand until firm. Store in an airtight container.

Tzatziki

Crescent City Moons, Dishes and Spoons

1 large cucumber
3/4 c. plain yogurt
3/4 c. sour cream
3 T. olive oil
3 garlic cloves, minced
4 1/2 t. minced fresh dill weed
4 1/2 t. red wine vinegar
1/4 t. salt
Peel the cucumber and cut lengthwise into halves. Scoop out the seeds and discard. Grate the cucumber. Squeeze the grated cucumber between paper towels to remove any excess moisture.
Combine the cucumber, yogurt, sour cream, olive oil, garlic dill week, vinegar and salt in a serving bowl and mix well.
Chill, covered, in the refrigerator. Garnish with additional minced dill weed and serve with pita wedges.

Honey Alexander’s Cheese Straws

Treasures of the Smokies

1/2 lb. extra sharp Cheddar cheese, grated
1/2 c. butter, softened
1/2 t. salt
1/8-1/4 t. cayenne pepper
1 1/2 c. flour
Paprika
Salt
Mix all ingredients into a dough that is soft and pliable. Squeeze through a cookie press with a number 1 disc; make long strips and place on an ungreased shiny cookie sheet. Bake at 350 F. for 20 minutes. Cut into 2-inch pieces while still warm, but let cool on pan. Sprinkle lightly with paprika and salt. Store in airtight container.

Swiss Cheese Puffs

Treasures of the Smokies

1/2 c. water, hot
1/4 c. butter
1/8 t. salt
1/8 t. sugar
1/2 c. flour
3/4 t. dry mustard
Dash cayenne pepper
2 eggs
1/2 c. (2-oz) natural Swiss cheese, shredded
In saucepan combine water, butter, salt and sugar. Beat until butter milts and mixture boils. Stir in flour, mustard and add cayenne pepper all at once. Continue stirring until mixture leaves sides of pan forming a ball. Remove from heat and add eggs one at a time. Stir in cheese. Drop by teaspoonfuls onto a cookie sheet.
Bake at 450 for 10 minutes. Reduce heat to 375 and continue baking for 15 minutes. Turn off oven and let puffs sit in warm oven for 3 minutes. Serve immediately.
Note: For smoother puffs use a pastry tube to drop onto cookie sheet. Gruyère cheese may be substituted.

Corned Beef Dip in Rye Bread

Treasures of the Smokies

1 1/2 c. sour cream
1 1/2 c. mayonnaise
1 t. dill seed or dill weed
1 t. salt
1 T. prepared horseradish
2 T. parsley
3 (2 1/2-oz) pressed corned beef, chopped fine
1 (2-lb.) light rye bread, round or oval loaf, unsliced
Mix all ingredients together, except bread, and refrigerate 4 hours (minimum) or over night.
Cut a circle form the top of the bread and tear out the bread inside leaving a hole, fill with dip. Serve the ron out pieces for dipping. Print this post