OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES 2/3 cup butter or margarine, softened 2/3 cup brown sugar 2 large eggs 1-1/2 cups old fashioned oats 1-1/2 cups flour 1 tsp. baking soda 1/2 tsp.salt 1 (6 oz.) pkg. dried craisins (cranberries) 2/3 cup white chocolate chunks or chips Preheat oven […]
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OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
- 2/3 cup butter or margarine, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1-1/2 cups old fashioned oats
- 1-1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp.salt
- 1 (6 oz.) pkg. dried craisins (cranberries)
- 2/3 cup white chocolate chunks or chips
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes 2-1/2 dozen.
TEXAS CAVIAR
- 1 (15.5 oz.) can black eye peas or black beans, drained
- 1 (15 oz.) can Shoepeg corn (whole kernel corn), drained
- 1 (15.5 oz.) can pinto beans, drained
- 1 cup finely chopped onions
- 1 cup finely chopped celery
- 1 cup finely chopped green peppers
- 1 cup chopped red peppers or a combination of 1/2 cup yellow, 1/2 cup orange or 1/2 cup red to equal 1 cup chopped peppers
Mix all ingredients together in large bowl.
Marinade:
- 1/2 cup sugar (You can substitute Splenda for sugar)*
- 1/2 cup apple cider vinegar
- 3/4 cup vegetable oil
- Salt and pepper to taste, opt.
Heat oil, vinegar and sugar to dissolve sugar. Cool completely. Pour over the bean mixture. Blend well; cover and refrigerate overnight. Serve with corn chip scoops.
*NOTE: If you use Splenda in place of sugar, you can skip the part where you have to heat it to dissolve the sugar. Just whisk oil, vinegar and Splenda with wire whisk and pour over bean mixture.
PINAH’S RYE CHIP APPETIZER
- 1/2 lb. Swiss cheese, shredded
- 1 small onion, minced
- 2 T. mayonaise or Miracle Whip
Blend ingredients together and spread on the Pinah’s rye chips. Put under broiler until cheese melts. Watch carefully because it takes less than a minute. Serve hot.
EASY PIZZA DIP
- 1/2 c. mini pepperoni
- 2 8-oz. blocks cream cheese, softened
- 1 1/2 c. grated parmesan, divided
- 1 tbsp. dried Italian seasoning
- 1 c. marinara sauce, divided
- 2 c. grated mozzarella, divided
- 1/4 c. sliced black olives, divided
- 1/4 c. diced green bell pepper, divided
- 1/4 c. diced red onion, divided
- Toasted baguette, to serve
Preheat the oven to 375°.
Place the pepperoni on a paper towel lined plate. Microwave on high for 45 seconds. Blot the tops of pepperoni with a paper towel to remove excess oil. Set aside.
Stir to combine the cream cheese, 1/2 cup parmesan, and Italian seasoning in a medium mixing bowl. Spread the mixture in an even layer in a 9-inch deep dish pie plate.
Add 1/2 cup marinara and spread evenly over the cheese mixture. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, and 2 tablespoons each of pepperoni, black olives, bell pepper, and red onion. Repeat with the remaining marinara, mozzarella, parmesan, pepperoni, olives, bell pepper, and red onion.
Bake until the cheese is bubbling and beginning to brown, about 30 minutes.
Increase the oven to broil and bake 2 minutes more. Let cool for 10 to 15 minutes before serving. Serve with toasted baguette slices. Makes 10-12 servings.
BEER CHEESE DIP
- 1/4 c. unsalted butter
- 1/2 c. finely chopped yellow onion
- 1/4 c. all-purpose flour
- 12 oz. can beer
- 1/4 c. half-and-half
- 6 oz. shredded fontina cheese
- 6 oz. shredded sharp yellow cheddar cheese
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- Chopped chives and/or black pepper, for garnish
- Pretzels, to serve
In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute.
Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.
Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.
Serve Beer Cheese Dip in a slow cooker set to low heat so that it stays warm for the entire party.
PEPPERONI QUESO DIP
- 1 tbsp. vegetable oil
- 1 small onion, diced
- 1 4-ounce can chopped green chiles
- 1/2 10-ounce can diced tomatoes with green chiles
- 8 oz. processed cheese (such as Velveeta), cubed
- 8 oz. cheddar cheese, shredded
- 1 small jalapeño pepper, diced
- 1/2 c. sliced pepperoni, chopped
- Soft pretzel bites, for serving
Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the canned chiles and tomatoes and bring to a simmer.
Reduce the heat and stir in the processed cheese until smooth. Off the heat, stir in the cheddar until melted. Stir in the jalapeño and half the pepperoni. Garnish with the remaining pepperoni. Serve with pretzel bites.
