Margie’s Chocolate Cherry Dump Cake

Margie threw this together for one of the Alpha dinners at church.  Throw being the opperative word!  The quanity of some ingreadents is left to the baker.

Ingredients:

  • 2 lb bag dark frozen cherries, defrosted
  • almon extract
  • 1 box chocolate cake mix
  • 2 sticks butter, cubed
  • chocolate chips
  • sliced almonds

Directions:

  1. Preheat oven to 350°.
  2. Pour the cherries in the bottom of a greased 9×13 pan.
  3. Sprinkle with almond extract.
  4. Top with 1/2 box chocklate cake mix.
  5. Mix.
  6. Sprinkle on 1 stick of butter chunks.
  7. Sprinkle on the rest of the cake mix.
  8. Sprinkle on the other cube of butter chunks.
  9. Bake 350° for 50 minutes.
  10. While still hot, top with chocolate chips and almonds.

Serves:  Probably 10-12 polite adults, or 3 boys with a fight for the last bite.

Source:  Margie Kleerup – Feb 2013

Mississippi Sin Dip

 No one seems to know where the name came from.  Great quick dip – all you do is measure and mix.

Ingredients:

  • 1 bread bowl or 1 French bread loaf
  • 8 oz cream cheese softened (not whipped/spreadable.)
  • 16 oz sour cream – 2 cups
  • 2 c cheddar cheese shredded – 1/2 lb
  • 1 c bacon crumbles (cooked) about 8 slices – use readymade
  • 1 Tab hot sauce
  • 2 tsp garlic paste/chopped
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp pepper
  • scallions or chives, for garnish

Directions:

  1. Preheat the oven to 350°.
  2. In a large bowl, cream sour cream and cream cheese with a hand mixer until fluffy – about 3 minutes.
  3. Add shredded cheese, bacon, hot sauce, garlic, Worcestershire sauce, and seasonings.
  4. Mix well.
  5. Cut the top off of the bread and remove the insides. Reserve the top and insides for serving.
  6. Place the hollowed bread loaf on a baking pan.
  7. Scoop the cheese mixture into the middle.  (Or use heatproof bowl but the bread bowl is traditional)
  8. Bake for 30-35 minutes until bubbly and hot.
  9. Remove from the oven and rest 5 minutes before serving.
  10. Garnish with chives if desired.
  11. Serve with the hollowed out bread, crackers and veggies.

Serves: 12 people – 4 cups
Source:  SpendWithPennies.com. Holly Nilsson

Notes:

  • For a milder flavor, swap garlic for ½ teaspoon of garlic powder.
  • When cutting the bread, save the top for dipping. Also use crackers, chips, veggies, and more.
  • Hot sauce can be increased to taste.
  • Mix the cream cheese with a hand mixer. This adds more air to the dip making it more “scoopable”.
  • Pre-shredded cheese works well in this recipe (and saves time).
  • Swap out bacon for bacon bits or even sausage crumbles.  The original Mississippi Sin Dip had diced ham.

 

One Pot Creamy Pesto Chicken Pasta

This super lush and creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!  Or make a double recipe on Sunday and  dinner is ready on Tuesday.

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 2 Tab butter
  • 2 cloves garlic
  • 1/2 lb. penne pasta
  • 1 1/2 c chicken broth
  • 1 c milk
  • 3 oz. cream cheese
  • 1/3 cup basil pesto
  • 1/4 c grated Parmesan
  • freshly cracked pepper
  • 1 pinch crushed red pepper
  • 3 c fresh spinach
  • 1/4 cup sliced sun dried tomatoes

Directions:

  1. Cut the chicken breast into 1-inch pieces.
  2. Add the butter to a deep skillet and melt over medium heat.
  3. Add the chicken to the skillet.
  4. Cook over medium heat until the chicken is slightly browned on the outside.
  5. While the chicken is cooking, mince the garlic.
  6. Add the garlic to the skillet with the chicken.
  7. Sauté for one minute more.
  8. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic.
  9. Stir to dissolve any browned bits from the bottom of the skillet.
  10. Place a lid on the skillet.
  11. Turn the heat up to medium-high.
  12. Bring the broth up to a boil.
  13. Once the broth comes to a full boil, give the pasta a quick stir.
  14. Replace the lid.
  15. Turn the heat down to medium-low.
  16. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most
    of the broth has been absorbed.
  17. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  18. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto.
  19. Stir and cook over medium heat until the cream cheese has fully melted into the sauce.
  20. Finally, add the grated Parmesan.
  21. Stir until combined.
  22. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the
    spinach has wilted.
  23. Remove the pasta from the heat.
  24. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper.
  25. Serve.

Serves:  4
Source: Beth – Budget Bytes via James L. Kleerup

James “I’ve been using chicken thighs, seasoning the chicken some, whatever pasta I feel like, and adding in onions, frozen peas and/or carrots.”

Incredible Melted Icream Cake with Chocolate Marshmallow Frosting

This is a great cake to make with kids – they don’t believe it will work.  And it freezes!

Ingreadients:

  • 1 (18 1/4 ounce) package white cake mix
  • 2 c melted ice cream (a little more than a pint), your choice of favor, cherry vanilla is good, coffee was also recommended
  • 3 large eggs

Directions: 

  1. Preheat oven 350°
  2. Lightly mist a 12 cup Bundt pan with oil, then dust with flour.
  3. Place cake mix, melted ice cream, and eggs in a large mixing bowl.
  4. Beat with an electric mixer on low speed for 1 minute.
  5. Increase the speed to medium and beat 2 minutes more.
  6. Pour the batter into a Bundt pan.
  7. Bake 38 to 42 minutes.
  8. Cool on a rack for 20 minutes.

Chocolate Marshmallow Frosting

  • 2 c powdered sugar.
  • 1/2 c unsweetened cocoa powder.
  • 4 Tab butter.
  • 1/3 c plus 1 Tab milk.
  • 1 tsp vanilla.
  • 6 large marshmallows.  The rest of the bag can be frozen to keep them soft.

Directions:

  1. Sift the sugar and cocoa together into a large mixing bowl.
  2. Set aside.
  3. Place the marshmallows, butter, and milk in a medium- size saucepan over low heat.
  4. Stir until the marshmallows are melted, 3 to 4 minutes.
  5. Remove pan from heat.
  6. Pour sugar and cocoa mixture over the marshmallow mixture.
  7. Add the vanilla.
  8. Stir until the frosting is smooth.

Serves: 16

Source:  Cake Mix Doctor

Red Hot Applesauce Jello Dessert

A classic retro vintage dessert .   If you’re old-school, your mouth is probably already watering. If you’re a bit younger, I can almost hear asking “What the heck is this concoction you speak of?”

Ingredients:

  • 1 1/2 c of boiling water
  • 1 c Red Hots candies
  • 1 (6 oz) box cherry Jello (can also use strawberry)
  • 2 c applesauce
  • 1 c chilled Sprite (or 7-Up, or Gingerale)
  • Cool Whip or whipped cream
  • Red Hots candiesDirections:
  1. Bring water to a boil in pan, over high heat.
  2. Add the red hot candies.
  3. Reduce heat to low and stir until dissolved.
  4. Add the box of jello and stir until dissolved.
  5. Remove from heat.
  6. Add the applesauce and Sprite into the Jello-Red Hots mixture.
  7. Stir to distribute.
  8. Pour jello mixture into serving glasses.
  9. Cover with plastic wrap.
  10. Chill overnight.
  11. Before serving, add a dollop of Cool Whip or whipped cream and sprinkle with extra red hots.

Serves: 6
Source:  gretasday.com/

Beth’s Peanut Brittle

Everyone’s grandmother had a recipe for peanut brittle.   Beth’s turns out pretty darn good! If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup honey, light molasses, or agave nectar. You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.  For something different, add 2 teaspoons cinnamon or 1/2 teaspoon cinnamon and 1/2 teaspoon cayenne pepper mixed with the peanuts.

Ingredients:

  • 3/4 c water
  • 3 c sugar
  • 1/2 c light corn syrup
  • 1/4 tsp cream of tartar
  • 3 Tab butter, cubed
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 3 c roasted salted peanuts

Directions:

  1. Bring water to a boil in a large, heavy pan.
  2. Remove from heat and stir in sugar and cream of tartar until disolved.
  3. Then add the corn syrup.
  4. Cook to 250°.  Takes about 15 minutes.  Use a candy thermometer.
  5. Warm the peanuts on the baking sheet 250° for a few minutes.
  6. Then add all the peanuts.
  7. Stir occasionally to submerge the nuts.  Cook to 250°.
  8. Sprinkle with baking soda and vanilla.  It will foam up – a lot!
  9. Stir lightly.
  10. Pour onto well buttered warm cookie sheet or slab.  Carefully!  Hot sugar can really burn.
  11. Spread rapidly with a rubber spatula until you can see through the brittle coat.
  12. Cool.
  13. Break into pieces.
  14. Store tightly covered.

Serves:  50 – 3 lbs
Source: Beth Kerfoot and Food Network Kitchen

 

Quick Sundried Tomato and Feta Dip

All you need is a block of feta and a jar of sundried tomatoes to make this 2-minute super creamy sundried tomato and feta dip. And you can serve it immediately.  I keep a blockof feta in the freezer just in case.  Pondering adding garlic.

Ingredients:

  • 1 block of feta (typically 200g/7oz)
  • 1/2 c sundried tomatoes, plus 1 tablespoon chopped, to garnish
  • 3 Tab oil (from the sundried tomatoes jar or use olive oil)

Directions:

  1. Add the block of feta, 1/2 cup of sundried tomatoes and 2 tablespoons of the sundried tomato oil (or olive oil) into the bowl of your food processor (or mini chopper or blender).
  2. Blitz until the sundried tomatoes break down and the dip is super smooth. This will take a couple of minutes. If you find it’s not moving well (this will depend on the strength of your food processor), stop the motor and break up the feta with your spoon then try again. If that doesn’t work, add another tablespoon of oil and continue.
  3. Garnish and serve.

Notes:

No food processor?  You can make the dip without equipment – you’ll need to chop the sundried tomatoes finely and crumble up the feta, then mix it with the oil with a fork or a small whisk in a bowl. It won’t be as smooth, but it’ll have the same flavour.

Serving Suggestions:  Enjoy the dip with your favourite crackers, crisps, pita chips or a platter of crudites, or use it as a spread on sandwiches, and flatbreads or dollop it on pizza or on top of shakshuka! It’s also great tossed with baby potatoes for a delicious non-mayo potato salad, used as an easy no-cook pasta sauce or served with grilled chicken or steak. It’s super versatile!

Like it runnier?  Just add another couple of tablespoons of oil, or use 1/4 cup of Greek yogurt to thin out the dip if that’s the texture you prefer.

Non dairy?  Use a can of white beans in stead of the feta cheese.  Save some of the can liquid to thin the dip.

Serves:  6

Source:  Kate Alexandra – dishedbykate.com

Retro Shrimp Dip – The Best Shrimp Dip Ever

This Retro Shrimp Dip is always a hit at parties. And, you can keep everything on hand (except maybe the cream cheese) – canned shrimp, cream cheese, chili sauce, mayo, seasoning and green onions. Delicious!

Ingredients:

  • 1 (8 oz) block cream cheese, softened to room temp.
  • 1/3 c mayonnaise (or Miracle Whip – slightly sweeter)
  • 1/2 tsp lemon juice
  • 3 Tab. chili sauce
  • 1/4 tsp Worcestershire sauce
  • 1 Tab dried minced onion
  • 1 (4 oz) can tiny shrimp (or frozen tiny Bay shrimp)
  • sliced green onions, for topping (optional)

Directions:

  1. In a medium bowl beat together the cream cheese and mayonnaise until smooth.
  2. Add the lemon juice, chili sauce, Worcestershire sauce and dried onion.
  3. Beat until smooth.
  4. Chop up the shrimp into chunks.
  5. Stir chopped shrimp into the cream cheese mixture.
  6. Garnish with sliced green onions.
  7. Keep chilled.
  8. Serve with Ruffles potato chips (or your favorite cracker).

Serves: 10
Source: Brandie @ The Country Cook

Jalapeño Cheese Breadsticks

Look at this recipe as a suggestion.  Consider brushing raw dough with marinara sauce or pizza sauce or mustard, or or or…Add in diced pepperoni, diced ham, chopped tomato, or or or. . .

Ingredients:

  • 1 loaf Bridgford Frozen Ready-Dough®, thawed
  • 1/2 c shredded Cheddar cheese (I would use lots more cheese!)
  • 1/2 c chopped, canned jalapeño peppers (or diced green chiles)  (Bland.  For more heat toss with a little hot sauce.)

Directions:

  1. Lightly grease a large rimless sheet pan; set aside.
  2. On a lightly floured surface roll out dough to a 10 x 14 inch rectangle. If dough shrinks back after rolling, let rest for 10 minutes and then continue rolling.
  3. Carefully transfer rectangle of dough to prepared sheet pan.
  4. Brush dough with melted butter.
  5. Sprinkle evenly with cheese and peppers.
  6. With a pizza slicer or sharp knife, cut the dough into 1-inch strips. Do not move strips.
  7. Let the dough rise until puffy (45 minutes – 1 hour).
  8. Bake in a preheated 375° oven for 12-15 minutes or until golden brown.
  9. Remove from oven.
  10. Cut the strips apart and remove to cool on wire rack.

Serves:  ? 12-14 if you can eat jusr one

Source:  Ad for Bridgeford frozen bread

Cracked Out Corn Dip

Couldn’t resist the name!

Ingredients:

  • 1 (8-oz) package cream cheese, softened
  • 1 (1-oz) package Original Ranch dressing mix
  • 3/4 c cooked chopped bacon
  • 2 c shredded cheddar cheese
  • 1 (16-oz) container sour cream
  • 3½ c frozen corn kernels, thawed (10 oz = 2 cups)

Instructions:

  1. Preheat oven to 400º.
  2. Lightly spray a 2qt baking dish with cooking spray.
  3. In a bowl, combine all ingredients.
  4. Mix well.
  5. Transfer to 2-quart baking dish.
  6. Cover with aluminum foil.
  7. Bake dip 25 to 30 minutes or until hot and bubbly.
  8. Serve dip with Fritos or tortilla chips.

You can prepare dip through step 6 and refrigerate overnight. When baking after refrigerating, you will need to add 5 to 10 minutes to the cooking time.

Serves: 10 people
Source: Plain Chicken