Garlic Herb Cream Cheese Dip or White Stuff

In the author’s family it’s called White Stuff!  Cream Cheese dip made with only four ingredients is the perfect easy dip recipe for your crackers, chips and veggies – the perfect simple appetizer for your next party!

Ingredients:

  • 8 oz full fat cream cheese at room temperature.  Ideally, soften cream cheese by setting it on the counter about 30 minutes before you need to use it.  To soften cream cheese in a hurry, place it on a microwave safe plate and microwave for 15 seconds or so. Yeah, I forget to take it out of the fridge beforehand sometimes, too!  Or use the whipped stuff measured by weight.  IE the 8 oz conntainer.
  • 2 Tab whole milk
  • 1 small garlic clove crushed
  • 1/2 tsp seasoned salt
  • optional garnish: chives minced

If you want to change up the flavors on your recipe, consider adding some finely chopped veggies, like carrots or celery. Herbs and spices can also be a good addition and compliment an overall menu. Sun dried tomatoes, for example, would compliment an Italian dinner, or some dill, lemon, and diced cucumber would be a Mediterranean flavor. Another favorite is “everything bagel” seasoning. Be bold!

Instructions:

  1. Mix everything together except the garnish.
  2. Taste and add more whatever.
  3. Garnish, and serve with your favorite crackers!
  4. For best results, refrigerate at least one hour before serving.

To thicken cream cheese dip you can add some more cream cheese or some yogurt.

Servings: 8
Source: mamalovesfood.com

Jalapeño-Corn Dip

This much-loved and often devoured rich and spicy molten dip can be found at parties and potlucks across the Midwest and South. The heat from the jalapeños is present but tamed by sweet corn kernels, cream cheese, sour cream and melty Monterey Jack.  Frozen corn makes this a year-round dish, but of course, fresh kernels work just as well if the vegetable happens to be in season. 

Ingredients:

  • 4 oz bacon, diced – or more (4 to 5 slices, 1/4  c)
  • 1 Tab olive oil
  • 4 c frozen corn, 20 oz (no need to thaw), or 3½ to 4 c fresh kernels
  • 4 scallions, thinly sliced, whites & light greens separated from dark greens
  • 4 garlic cloves, finely chopped
  • 2 jalapeños, seeded and chopped (try a little hot sauce)
  • 1 tsp chili powder, plus more for serving
  • 1 (4 oz) can diced mild green chiles
  • Salt
  • 8 oz cream cheese, cut into pieces
  • ¼ c mayonnaise
  • ¼ c sour cream
  • 1 lime, halved
  • 1½ c shredded Monterey Jack or pepper Jack cheese (6oz)
  • Tortilla or corn chips, for serving

Directions: 

  1. Heat the oil in a large skillet.  Or maybe the dutch oven.
  2. Stir in frozen corn, scallion whites and light greens, garlic, jalapeños and chili powder.
  3. Cook on medium, stirring occasionally, until corn is hot and everything starts to soften, 3 to 6 minutes.
  4. Stir in green chiles and ¾ teaspoon salt
  5. Cook for 1 minute.
  6. Turn down the heat to low.
  7. Add cream cheese, mayonnaise, sour cream and juice from half the lime.
  8. Cook, stirring constantly, until the cream cheese is melted, about 2 minutes.
  9. Stir in 1 cup of the Monterey Jack until melted,
  10. Then stir in the cooked bacon.
  11. Taste and add more lime and salt, if desired.
  12. Place in shallow dish.  (Max out the crispy cheeseon top.)
  13. Scatter the remaining Monterey Jack on top.
  14. Broil the dip until the top is golden, keeping an eye on it the entire time, 1 to 2 minutes.
  15. Remove from the broiler and cool for a few minutes.
  16. Sprinkle the scallion greens and more chili powder on top.
  17. Serve hot with tortilla chips for dipping.

Serves:  8  (if they eat nothing else – makes at least 8 cups)

Source:  Melissa Knific – cooking.nytimes.com

Roasted Fresh Tomato Soup

Roasted Fresh Tomato Soup is the perfect way to use up a glut of fresh tomatoes and requires just a handful of other pantry staples.  Obvioudsly I consider a recipe a suggestion – see substitutions.  However, it was a decent soup, especially when I added a scoop of sour cream.
If, by not using mid-summer ripe tomatoes, the soup tastes off, try adding a can of tomato paste.

Ingredients:

  • 2 lbs fresh tomatoes – really ripe, mid-summer ripe (ok, they were February tomatoes)
  • 2 Tab avocado oil (used vegetable oil)
  • 1 Tab unsalted butter (used salted butter)
  • 1 ¼ c diced sweet onion  (I used diced frozen onions)
  • 6 cloves garlic minced (I used the stuff in a ar 1 tsp=1 clove)
  • 2 c vegetable broth (you know I used chicken broth)
  • ½ c chopped fresh basil (It’s the middle of winter – use dried)
  • 2 tsp salt (1 tsp because the butter has salt)
  • 1 tsp granulated sugar
  • ½ tsp black pepper
  • ½ tsp smoked paprika

Directions:

  1. Preheat oven to 450° .
  2. Line a large sheet pan with parchment paper.
  3. Cut tomatoes in quarters.
  4. Place on the prepared baking sheet in a single layer.
  5. Drizzle with the oil.
  6. Bake in the preheated oven for 30 minutes.  Let the tomatoes get slightly blistered and golden around the edges. (You could throw onions and garlic in oven to roast as well. )
  7. Remove from oven.
  8. Set aside to cool slightly.
  9. Add the butter to a medium Dutch oven or soup pot.
  10. Melt over medium heat.
  11. Add the onions and saute for 4-5 minutes, or until translucent and starting to brown.
  12. Add the garlic and saute another minute.
  13. Add the broth, basil, salt, sugar, pepper, smoked paprika, and roasted tomatoes to the pot.
  14. Stir to combine.
  15. Bring to a simmer.
  16. Once simmering, cover and cook at a low simmer for 30 minutes.
  17. After 30 minutes, remove from heat.
  18. Let cool for 30 minutes.
  19. Blend the soup using an immersion blender until smooth. Alternatively, you can batch blend it in a regular blender. A food processor does not do the job.
  20. Reheat or freeze.
  21. Serve!

Servings: 4 cups
Soure:  Megan Byrd – theoregondietitian.com

Serving Notes:
Poured over cooked grains. Ladle over a scoop of quinoa, brown rice, or farro for a heartier veggie-packed bowl.
Higher Fiber & Protein – Blend in 1 cup of cooked white beans or red lentils for extra protein and fiber without altering the flavor much.
Top with extras. Swirl in a spoonful of Greek yogurt, coconut cream, or crème fraîche, and top with fresh basil, cracked black pepper, some crunch croutons, and/or a drizzle of olive oil.
Extra Creamy – Stir in ½ cup of heavy cream, half & half, or canned coconut milk after blending for an extra rich, velvety finish.
Strain through a fine mesh sieve if you prefer ultra-smooth soup.
Roasted Tomato Red Pepper Soup – Add a quartered and seeded red bell pepper to the roasting pan with the tomatoes for subtle sweetness.

Substitutions:
Fresh Tomatoes – Canned whole tomatoes can be used, but leave the sauce they’re packed in for the soup base. Rather than quartering them, split them open and lay them flat.
Avocado Oil – Canola oil is a less expensive but still relatively heart-healthy option. You can also use any neutral oil you have on hand.
Unsalted Butter – Use salted butter.   Simply reduce the amount of salt.
Sweet Onion – Red onions or shallots are pretty close substitutes!
Raw Garlic – feel free to use the minced jarred kind. In a pinch, you can swap in ¼ teaspoon of garlic powder per clove of fresh.
Vegetable Broth – Chicken broth, turkey broth, or beef broth can also be used, but the tomato basil soup won’t be vegetarian if you do.
Fresh Basil – Dried basil can be used if needed. Use a third as much as you would fresh, as the flavor is more concentrated.
Granulated Sugar – Brown sugar works, too!
Smoked Paprika – Ground chipotle powder has the same smoky undertone, but adds a pop of spicy heat.

 

Katharine Hepburn’s Brownies

Much like its author, this recipe is a no-fuss classic.  And it’s super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.

Ingredients:

  • ½ c cocoa powder or 2 oz unsweetened dark chocolate
  • ½ c butter (1 stick)
  • 2 eggs
  • 1 c sugar
  • ¼ c flour
  • 1 c chopped or broken-up walnuts or pecans
  • 1 tsp vanilla
  • Pinch of salt

Directions:

  1. Heat oven to 325°.
  2. Melt butter in saucepan with cocoa.
  3. Stir until smooth.
  4. Remove from heat and allow to cool for a few minutes.
  5. Stir in sugar.  Yes, right into the pan.  Mix it all in the pan, one less thing to wash.
  6. Whisk in eggs, one at a time.
  7. Stir in vanilla.
  8. Mix in flour and salt.
  9. Add nuts.
  10. Stir until just combined.
  11. Pour into a greased 8 x 8-inch-square pan.
  12. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey.
  13. Let cool, then cut into bars.
  14. Enjy while watching your favorite Katharine Hepburn movie.

Serves:   Makes 12 brownies
Source:   All Recipes, adapted from PBS and several other sources.

Classic Wedge Salad

This is the One True Wedge Salad – Iceberg lettuce, Blue Cheese dressing topped with crumbled bacon, crumbled Blue Cheese, diced onion and diced tomato.

Ingredients:  salad

  • 1 small head iceberg lettuce
  • 8 slices bacon, cooked, cooled and crumbled
  • 1 cup diced tomato
  • 1/2 cup red onion, chopped
  • 1/2 cup crumbled Blue Cheese

Directions:

  1. Cut the bacon into pieces and cook the bacon in a skillet until crisp.
  2. Remove to a plate lined with paper towels.
  3. Cut the iceberg lettuce in half.
  4. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create “wedges”.
  5. Place wedges on individual plates.
  6. To serve, spoon dressing over lettuce.
  7. Sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top.
  8. Season with fresh crushed black pepper, to taste.

Ingredients: Blue Cheese Dressing:

  • 1 cup sour cream
  • ½ cup mayonnaise
  • 3 Tablespoons buttermilk
  • 3 teaspoons red wine vinegar
  • ½ teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper, , or to taste
  • 4 ounces blue cheese, reserve a few spoonfuls for garnish.

Directions:

  1. Add all the dressing ingredients to a medium bowl.
  2. Stir well to combine.
  3. Refrigerate for at least 30 minutes, or can be made several days in advance.Serves:   4

Source:  No cookbook would have anything as mundane as a Wedge Salad!  This is what you find at most restaurants.  Despite what you find on the internet, no restaurant salad ever had cherry tomatoes instead of diced.

 

7UP Pound Cake

This classic 7UP cake recipe uses the carbonated beverage to bake a tall pound cake with hints of lemon and lime.  Also use the soda in the glaze to really drive home its iconic flavor
Ingredients:

  • 1-1/2 c butter, softened (3 sticks)
  • 3 c sugar
  • 5 large eggs, room temperature
  • 2 Tab lemon juice
  • 1 tsp vanilla extract
  • 3 c all-purpose flour
  • 3/4 c 7UP soda
    Glaze:
  • 1-1/2 c confectioners’ sugar
  • 1 Tab lemon or lime juice
  • 1 to 2 tsp7 UP soda
  • 1/2 tsp  grated lemon or lime zest, optional

Directions:

  1. Preheat oven to 350°.
  2. Grease and flour a 10-in. fluted or plain tube pan.
  3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Beat in lemon juice and vanilla.
  6. Add flour alternately with 7UP, beating well after each addition.
  7. Transfer batter to prepared pan.
  8. Bake until a toothpick inserted in center comes out clean, 65-75 minutes.
  9. Cool in pan 20 minutes before removing to a wire rack to cool completely.For glaze
  10. in a small bowl, mix confectioners’ sugar, lemon juice and enough 7UP to reach desired consistency.
  11. If desired, stir in zest.
  12. Drizzle over cake.
    Notes:
    Jackie is alergic to acid, so what to substitute for the lemon???  She settled on brandy and it worked!!  Delish! (She really used Sprite to please one member of the party.)

There are many variations on cakes using sodas – and easy, quick recipes using cake mix.  Check out the Soda Cake on this blog.

Serves:  16
Source:  Taste of Home via Jackie Wolfgang

Roasted Carrots with Honey Herb Butter

They’re sweet and savory!
Ingredients:

  • 4 Ib. medium carrots, peeled and cut into  1-inch pieces
  • 3 Tab. olive oil
  • 1 Tab fresh thyme, chopped
  • 1 1/2 tsp. kosher salt, plus more to taste
  •  Black pepper, to taste
  • 4 Tab salted butter
  • 2 Tab honey
  • 1 Tab apple cider vinegar
  • 2 tsp. Dijon mustard
  • 1/2 c chopped fresh parsley
  • 1/4 c chopped fresh chives

Directions:

  1. Preheat the oven to 400°.
  2. Put the  carrots in a large bowl.
  3. Drizzle with the olive oil.
  4. Sprinkle with the thyme, salt and a few grinds of pepper.
  5. Toss well to coat.
  6. Divide between 2  baking sheets, spread  the carrots in an even layer.
  7. Roast, switching the position of the pans halfway through, until the  carrots are browned and tender, about 30 minutes.
  8. Meanwhile, melt the butter in a  small skillet over medium heat.
  9. Whisk in the honey, vinegar and  a pinch of salt.
  10. Bring to a boil.
  11. Cook until just slightly thickened, 1 to 2 minutes.
  12. Remove the from the heat.
  13. Whisk in the mustard.
  14. Then whisk  in the parsley and chives,  reserving a tablespoon of each for garnish.
  15. Transfer the roasted carrots back to the bowl.
  16. Drizzle with the honey-herb butter.
  17. Toss well.
  18. Transfer to a serving dish.
  19. Srinkle with the reserved parsley and chives.

Serves:   8-10
Source:  Ree Drummond via Mary Oswell. – Thanksgivin 2025

Chicken Enchilada Casserole

It’s a weeknight winner!  Open cans, open packages, cut tortillas in half – not too labor intensive.
Ingredients:

  • 2 Tab oil
  • 3 garlic cloves, finely chopped (could come in a jar)
  • 1 jalapeño, seeded and finely chopped, optiomal
  • 1 large onion, diced (could be from the freezer section)
  • 3 c (1 lb) shredded cooked chicken (you know – from Coscto)
  • 2 (4-ounce) cans diced green chiles
  • 1/2 tsp. paprika
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 30-ounce can green enchilada sauce
  • 2/3 c sour cream (2 lg scoops, mor2 or less.  Don’t dirty a measuring cup)
  • 18 corn tortillas, cut in half
  • 3 c grated Monterey jack cheese (about 12 ounces) (that comes packaged too) (or maybe whatever grated cheese you have)
  • Fresh cilantro, chopped, for serving  – if you like celantro.

Directions:

  1. Preheat the oven to 350°.
  2. In a large skillet, heat the oil over medium heat.
  3. Add the garlic, jalapeño, and onion.
  4. Sauté until softened, about 3 minutes.
  5. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper.
  6. Reserve 1/2 cup of the enchilada sauce.
  7. Pour the remaining sauce into the skillet, stirring to combine.
  8. Cook until warmed through, 1 to 2 minutes.
  9. Turn offthe heat.
  10. Stir in the sour cream.
  11. Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish.
  12. Line the bottom of the dish with 12 tortilla halves, overlapping as necessary to cover.
  13. Spread with one third of the chicken mixture.
  14. Sprinkl  with 1 cup of the monterey jack cheese.
  15. Repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
  16. Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes.
  17. Sprinkle generously with chopped cilantro before serving

Serves:  6 – 8
Sourrce:  Ree Drummond, Pioneer Woman

Snickerdoodles

This recipe is a Work In Progress … I’m not 100% happy with how these are turning out as of yet. But, in the meantime, here’s what I’ve tried. They’re still tasty, though they collapse a bit more than I care for.

“Doodles” — of which these are the best-known example — are cookies that rise and fall when baked, leaving them thin and chewy inside. The origin of the name is open to some dispute — the German Schneckennudel (“snail noodle”), which are a sort of cinnamon pastry brought to America by German immigrants. German immigrants in Pennsylvania also had a Snipdoodle coffee cake, which is another possibility.

In any case, they are easy and tasty.

Ingredients

  • 1 c. Butter [1]
  • 1½ c. Sugar
  • 2 Eggs (I add another 1 for altitude correction)
  • 1 tsp. Vanilla extract
    —–
  • 2¾ c. Flour
  • 2 tsp. Cream of Tartar [2]
  • 1 tsp. Baking Soda [2]
  • ¼ tsp. Salt
    —–
  • 2 tbsp. Sugar
  • 1 tsp. Cinnamon

Directions

  1. Heat oven to 400° F (“moderately hot”) [3]
    —-
  2. Mix thoroughly Butter [1], Sugar, Eggs.
  3. Blend together Flour, Cream of Tartar [2], Baking Soda [2], Salt
  4. Stir blend into the mixed body.
  5. Refrigerate for at least one hour (or overnight).
    —–
  6. Shape dough into 1″ balls (1 tbsp. or walnut size)
  7. Roll balls in Sugar/Cinnamon mixture.
  8. Place balls 2″ apart on an ungreased baking sheet.
  9. Bake for 8-10 minutes. [3]

Makes 6 doz. cookies (or so it says)

Notes

[1] The original Betty Crocker recipe calls for shortening with butter or margarine. Using butter alone may be making them spread more, though the refrigeration should counter that some.

[2] In theory, the 2 tsp Cream of Tartar and 1 tsp Baking Soda should be the same as 4 tsp Baking Powder. Some sources indicate that the Cream of Tartar actually adds a “tangy flavor” that should be in the cookie, differentiating it from a normal sugar cookie; that’s a variation to try.

[3] The Betty Crocker recipe runs hotter than most: 400° for 8-10 minutes.  The batch I ran with that collapsed pretty hard; possible variations are 12 minute, or more like 375° and even longer.

Source: The classic Betty Crocker’s Cooky Book (1933), originally submitted by Mrs. Ronald Anfinston, Benson, Minnesota, with a few added notes from elsewhere.

 

 

Banana Bundt Cake

 

Banana cake for those who don’t want it “too banana-ie”.  Cream Cheese Glaze is good.  Brown Sugar Icing is good.  You decide!
Besure to measure the volume of your bunt pan – mine is 8-9 cups.  I had to divide the dough and cook the cake twice.

Cake Ingredients:

  • 1 c sour cream (8 ounces), at room temperature
  • 2 large eggs, at room temperature (add 1 more for altitude)
  • 1 stick (4 ounces) plus 1 tablespoon butter, melted, divided
  • 3 1/2 c plus 1 tablespoon all-purpose flour, divided
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 c very ripe mashed bananas (3 large or 4 medium )
  • 1 2/3 c granulated sugar
  • 1/2 c packed dark or light brown sugar
  • 1/2 c neutral oil, such as canola or vegetable
  • 1 Tab vanilla extract
  • 1 tsp kosher salt
  • 1 c pecans (about 4 ounces), finely chopped (optional)

Cream cheese glaze and garnish ingredients:

  • 4 oz cream cheese, room temperature
  • 1/4 c pecans (about 1 ounce, optional)
  • 2 Tab milk
  • 1 tsp vanilla 
  • 1/2 c powdered sugar

Brown Sugar Icing:

  • ¼ c butter cut into cubes
  • ½ c brown sugar packed
  • 2 Tabmilk
  • ¼ tsp vanilla 
  • ¾ c powdered sugar
  • ¼ c chopped toasted walnuts or pecans

Cake Directions:

  1. Heat the oven to 350°.
  2. Mix 1 tablespoon of the melted butter and 1 tablespoon flour together in a small bowl until smooth.
  3. Brush a 12- to 16-cup Bundt cake pan with all of the paste, making sure to brush the tube. (Baking spray with flour works too)
  4. Mix the remaining 3 1/2 cups flour, baking powder, and baking soda together in bowl.
  5. Peel and mash bananas in a large bowl until smooth.
  6. Mix in sour cream, 2 eggs, remaining melted butter, sugar, brown sugar, oil, 1 vanilla, and salt until smooth.
  7. Add the flour mixture.
  8. Add pecans if using.
  9. Fold until just combined and no dry bits of flour remain. The batter will be lumpy.  Do not over mix.
  10. Scrape the batter into the Bundt pan.
  11. Smooth the top.
  12. Bake until a comes out clean and the cake is starting to pull away from the edges of the pan, 50 to 65 minutes.
  13. Place the pan on a wire rack and let cool for 15 minutes.
  14. Flip the cake out onto the rack and let cool completely before glazing, about 1 1/2 hours more.
  15. Meanwhile, toast the pecans for garnish if using. Spread pecans on a rimmed baking sheet. Bake until evenly golden-brown and fragrant, about 5 minutes. Let cool completely, then finely chop.

Glaze Directions :

  1. Mix cream cheese, milk, and vanilla in a medium bowl until smooth.
  2. Mix in powdered sugar until smooth. It should be able to coat the back of a spoon, with the excess slowly dripping off.
  3. Transfer the cooled cake to a cake stand or serving platter.
  4. Spoon the glaze over the top of the cake, nudging it with the back of the spoon over the sides so it drips down.
  5. Sprinkle with the finely chopped pecans and let sit for at least 5 minutes before slicing (this is a soft glaze that does not harden completely).

Brown Sugar Icing Directions: 

  1. In a small saucepan combine butter, brown sugar and milk.
  2. Bring to a simmer, stiring frequently.
  3. Cook until the sugar is dissolved, a minute or two.
  4. Remove from the heat and cool for 5 minutes.
  5. Add vanilla.
  6. Add powdered sugar ¼ cup at a time, stirring vigorously, until desired consistency. The icing will start to firm up quickly.
  7. Drizzle the icing over the cake and immediately sprinkle with nuts. The icing will set in a matter of minutes.

Serves: 12 to 16

Source:  thekitchn.com

Note:
To Ripen – Poke unpeeled bananas all over with a fork or knife.  Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they’re as soft as you want.

To freeze –  Peel and place in a freezer-safe bag or container.