Spinach Pesto Dip
This is the long-lost recipe for spinach dip. It is THE recipe. As in, everyone who tries it wants the recipe. It is the recipe which turned me into a spinach dip eater. (Let’s forget the fact I was pregnant at the time.) Prior to that, I wouldn’t touch the stuff. It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.
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Mom’s Cheddar Cheese Ball
Courtesy of my momma. I remember this always being a crowd pleaser at parties and family get-togethers. My brother especially made sure he was always in arm’s reach of it.
Ingredients:
- 1 package (8 oz.) cream cheese
- 8 oz. sharp cheddar cheese
- 1/4 cup onion, minced
- 1/2 small can chopped olives
- 1/2 small jar diced pimiento
- 1 tablespoon Worcestershire sauce
- 1 bag chopped pecans
Directions:
Place cheeses in small mixer bowl; let stand at room temperature until softened. Add onions, olives, pimiento, and Worcestershire sauce; blend on low speed. Beat on medium speed until fluffy, scraping sides and bottom of bowl. Cover. Chill at least 8 hours.
Shape into large ball. Roll the ball in pecans. Place on serving plate. Cover; chill for 2 more hours, or until firm.
Arrange crackers around ball and serve as a spread.
Fiesta Pinwheels
I served these at a party once, and people kept coming back for more. They thought I bought them because they looked so nice. Yay! Credit goes to Diane Martin of allrecipes.com.
Ingredients:
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning mix
- 1 dash garlic powder
- 1 (4.5 oz.) can chopped ripe olives, drained
- 1 (4 oz.) can chopped green chiles
- 1 cup finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions (I’m pretty sure we left these out. Not fans of green onions.)
- 8 (10 inch) tortillas
- Salsa
Directions:
In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder until smooth. Stir in olives, chiles, cheese, and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style. Wrap in plastic wrap. Refrigerate for 2 hours, or overnight. Slice into 1-inch slices. Serve with salsa.
Sloppy Joe Biscuit Cups
Ingredients:
- 1 pound lean ground beef
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/2 cup prepared barbecue sauce
- 1/4 teaspoon salt
- 1 can (2 oz.) refrigerated flaky buttermilk biscuits
- 5 slices (1 oz. each) cheddar cheese, quartered
Directions:
Preaheat oven to 400 degrees.
In a large, nonstick skillet over medium heat, brown ground beef, celery, onion, and bell pepper 6 minutes, or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Stir in barbecue sauce and salt.
Simmer, uncovered, 2 to 3 minutes; stir occasionally.
Meanwhile, place 1 biscuit into each of 10 ungreased standard-size muffin cups; press dough firmly onto bottoms and up sides of cups. Spoon about 1/4 cup of beef mixture into each biscuit cup.
Bake in 400 degree oven 10-12 minutes or until edges of biscuits are golden brown. Arrange 2 pieces of cheese on top of each biscuit cup. Continue baking 1 to 2 minutes or until cheese is melted. Let stand 1 minute. Loosen edges of biscuit cups before removing from pan.
Per serving: 265 calories; 14 g protein; 17 g carbs; 16 g fat; 43 mg cholesterol; 635 mg sodium.
Restaurant-Style Buffalo Chicken Wings
I made these for Super Bowl Sunday once. They went over well, but took a little more time and trouble to make than I wanted. (What, they don’t make themselves??) Either way, I liked them.
Found on allrecipes.com with Kelly as the contributor.
Ingredients
- Oil for deep frying
- 1 cup butter
- 1 cup hot sauce (I used Frank’s Red Hot Sauce)
- 4 dashes ground black pepper
- 4 dashes garlic powder
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 40 chicken wings
Directions:
- Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
- In a small bowl, mix together the flour, paprika, cayenne pepper, and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve
Prep Time: 15 mins. Cook Time: 15 mins. Ready in: 2 hours. Yields: 20 (small) servings
