Monthly Archives: January 2012

Jan7

Jalapeno Popper Dip

Posted on by
Standard

Jalapeno Popper Dip

I tried this recipe for the first time last night for bridge and everyone just loved it!!

  • 2 (8-oz.) packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 (4-oz.) can chopped green chilies, drained
  • 2 ounces canned diced jalapeno peppers, drained
  • 1 1/4 cups Parmesan cheese

Put cream cheese and mayonnaise in a mixer and mix until smooth.  Mix in green chilies, jalapeno peppers and Parmesan cheese.

Microwave for 3 minutes and then stir.  Microwave for another 3 minutes.  Serve with tortilla chips.

Note:  If you would like to bake it instead of microwaving it, put 1 cup of cheese in the mixute and 1/4 cup of cheese on top.  Bake at 375 degrees for about 30 minutes.

This is good even after it has cooled off.

“Prayer channels God’s supply to our needs.”

Jan2

Roasted Shrimp Cocktail / Cocktail Sauce

Posted on by
Standard

Roasted Shrimp Cocktail / Cocktail Sauce

This is the most delicious shrimp cocktail!  And the sauce is the best too.

For the shrimp:

  • 2 lbs. (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the cocktail sauce:

  • 1/2 cup Heinz chili sauce
  • 1/2 cup Heinz ketchup
  • 3 tablespoons prepared horseradish
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on.  Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.  Roast for 8 to 10 minutes, just until pink and firm and cooked through.  Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.  Serve as a dip with the shrimp.

Serves 6 to 8.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

 

Jan2

Green Bean Bundles (or Asparagus)

Posted on by
Standard

Green Bean Bundles (or Asparagus)

My daughter brought these to our triple birthday party this week-end.  They were delicious!

  • 3 lbs. fresh or frozen green beans
  • 8 slices bacon, cut in half
  • 6 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1 teaspoon garlic salt

Preheat oven to 375 degrees.  Grease a 9″ x 13″ baking dish.

Snap ends off beans then par-boil.  Wrap 7 green beans with bacon and place in prepared dish.  Repeat, using all the green beans and bacon.

Combine butter with brown sugar.  Pour over green bean bundles and sprinkle with garlic salt.

Cover with foil and bake for 30 minutes.  Uncover and bake for 15 minutes longer.

Serves 8-10.

asparagusbundlesUpdate (3/31/13):

We decided to put a little twist on these by using asparagus instead of green beans.  We also thought the green beans was a little sweet so we adjusted the recipe and wrapped the bacon over more of the asparagus.  These were really delicious!  Try whichever one floats your boat!

  • 2 lbs. fresh asparagus, ends trimmed
  • 12 slices bacon
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper, opt.

Preheat oven to 400 degrees.

Divide asparagus spears into 12 bundles.  Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips.  Secure the bacon-wrapped spears with a toothpick.  Lay bundles in a low-sided casserole dish.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper.  Bring the mixture to a boil.  Pour the hot sugar mixture over the asparagus bundles.  Transfer the dish to the oven and roast for 25 minutes, or until the spears have begun to wilt and the bacon looks fully cooked.  Remove the toothpicks before serving.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

Filed under Vegetables | Comments Off on Green Bean Bundles (or Asparagus)
Jan2

Hash Brown Casserole

Posted on by
Standard

 

hashbrowncasserole

Hash Brown Casserole

  • 1 (10 3/4-oz.) can cream of chicken soup
  • 8 ounces Colby cheese, shredded (or whatever you like)
  • 1/2 cup onion, diced (or 2 tbsp. dried minced onion)
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 30 oz. pkg. frozen hash brown potatoes, partially thawed

Preheat oven to 375 degrees.

In small skillet, melt butter, add onion and cook on low until onion is translucent.  (Do not brown.)  Cool slightly.  (Or if you would rather use dried onion, omit this step.)

In a stand mixer, place soup, cheese, onion/butter mixture, and salt.  Mix on low speed for one minute.  Add frozen shredded potatoes.  Mix on low speed for one minute.  Spray a 8 x 11.5-inch pan with food release.  Place entire contents into sprayed pan; loosely spread casserole to fill pan at even level.  I add a little more cheese on top after it comes out of the oven, if desired.  (You may also mix this in a large bowl if you don’t want to use the mixer.)

Bake 35 – 40 minutes or until golden brown.  Serves 8-10.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”