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About Me
- Kathy Didier
- As an AMC Leader, I guide trips in the White Mountains of NH. On my own....I lead adventure vacations all over the world.
Hot Artichoke Dip
ReplyDelete8 oz jar of artichokes
8 oz plain yogurt (sour cream or cream cheese)
I used yogurt
1 small can chopped green chilies
1 T sweet paprika
8 oz grated Parmesan cheese
2T mayo
1/2 red pepper chopped (I did not have any)
Mix and heat for three minutes in the microwave. I served with carrot and jicama strips.
Mary Jo's Caponata Eggplant Appetizer
ReplyDelete1 eggplant
1/2 c olive oil
1 c. diced celery
1 lg. onion sliced
1 (8 oz.) can tomato sauce
1/4 c. red wine vinegar
1 T sugar
1/2 t salt
2 T drained capers
2 dashes black pepper
1 c. pitted black olives, cut in slivers
Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.
In hot oil, saute onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to a boil. Reduce heat and simmer covered for 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.
Another of Mary Jo's delicious recipes
ReplyDeleteBuffalo Chicken Dip
1 8-oz package cream cheese
2 c cooked chicken (store-bought rotisserie chicken works best) shredded
1/2 c buffalo wing sauce, recommended brand Texas Pete
2 T butter, melted
1/2 cup blue cheese dressing (eyeball it)
1/4 to 1/2 cup shredded mozzarella cheese (eyeball it)
Yields: 6-8 servings
Preparation - Preheat oven to 300 F
Cover bottom of an 8"x8" dish or pie plate with cream cheese
In a large mixing bowl, combine the shredded chicken, wing sauce, and butter, and pour into cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much will cause a thick skin to form that will make eating the dip difficult once the cheese cooks).
Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside.
Stuffed Mushrooms:
ReplyDeleteApprox. 24 Mushrooms
3 tblspns butter
1 sleeve Ritz Crackers crushed
1/2 cup finely chopped walnuts
1 clove garlic
Mix crushed crackers & walnuts
(I put them both in the blender)
Chop mushroom stems fine
Melt butter and one clove garlic (pressed)
Saute stems in garlic butter (about 5 minutes)
Add cracker/walnut mixture & remove from heat
If stuffing is dry, add chicken broth or milk to moisten.
Bake 15 minutes at 425 degrees.
Pecan Tassies
ReplyDeleteMakes 1 dozen
Pastry:
1 (3 ounce) package cream cheese 1/2 cup butter
1 cup sifted flour
Let cream cheese and butter soften at room temp. Blend together. Stir in flour. Chill about 1 hour. Shape into 1 dozen balls. Place in ungreased muffin pans. Press dough against bottom and sides to look like tarts.
Pecan Filling:
2 eggs 1 cup light brown sugar
2 T butter, melted 1 tsp. vanilla extract
Pinch of salt 1 cup pecans, coarsely broken
Preheat oven to 325. Beat together eggs, brown sugar, butter, vanilla and salt until smooth. Divide half the pecans among pastry lined pans. Sprinkle with mini chocolate chips (optional). Add filling and top with remaining pecans. Bake for 20 - 25 min or until filling is set. Cool; Run knife around edges and remove from pans.
My first attempt at the recipe didn't space correctly. Any questions, let me know. Use regular muffin tins. They came out better than the mini ones!
ReplyDelete