Category Archives: Recipe

Appetizer, Recipe

Cheesy Fiesta Bean Dip

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Not the best photo, but this turns out like the filling of a bean burrito as a dip, and is well worth the time to make!

The final in the trinity of dips that are our freind’s favourites. It’s gluten free, and I’ve never had to put it in a heated chaffing dish because it seems to go so quickly.

1 1/2 cup sour cream
16 oz. can refried beans
8 oz. cream cheese, softened
1 package taco seasoning
2 cups shredded cheddar cheese, separated
1/4 cup salsa (mild if you don’t like heat, hot if you do!)

Preheat oven to 400F.

In a large bowl, mix refried beans, sour cream, cream cheese, and 1 cup of shredded cheddar cheese in a bowl until thoroughly combined. Add taco seasoning and salsa. Mix again until combined.

Transfer to 8″ x 8″ baking dish that has been sprayed with non-stick cooking spray. Top with remaining shredded cheese and bake until browned and bubbly (about 25 minutes). You can top with diced scallions if you like (I didn’t because the other two dips I served were topped thusly).

Serve hot with your favourite type of tortilla chips (we enjoy both the Tostitos with a Hint of Jalapeno as well as Tostitos with a Hint of Lime).

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Appetizer, Recipe

The Wannabe Gourmet’s Special Deviled Eggs

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There are as many different deviled egg recipes as there are stars in the sky. Our version uses both horseradish and Old Bay to amp up the flavours. A winner in our neighbourhood Deviled Egg-off…great at any gathering any time of the year!

18 hard-boiled large eggs
1/4 cup Hellman’s mayonnaise
2 to 3 tablespoons prepared horseradish (not horseradish sauce)
1 1/2 teaspoon dried dill weed
1 teaspoon dill pickle cubes
2 tablespoons prepared (yellow) mustard
1/4 teaspoon finely ground pepper
Old Bay Seasoning

Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside.

Either mash the yolks manually or using a hand mixer on low. Add mayonnaise, horseradish, dill, dill pickle cubes, mustard, and pepper; mix until well combined. Mixture should be thick. Using two spoons, return yolk mixture to reserved egg white halves. Dust eggs with Old Bay Seasoning. Keep chilled until time to serve.

Makes 36 appetizers, which serves about 9.

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Appetizer, Recipe

Buffalo Chicken Ranch Dip

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This dip always goes over well (you can adjust the spiciness/heat by how much of the buffalo wing/hot sauce you choose to use) at parties. Pair with chips/pita wedges and a good chilled white wine. (Recipe doubled and modified from Dinner At The Zoo Food Blog). This recipe works great for those of us who prefer ranch instead of blue cheese.

3 cups cooked chicken shredded
16 ounces (2 blocks) cream cheese, softened
3/4 cup buffalo wing sauce or hot sauce such as Frank’s® (You can adjust this up, for more heat; down, for less)
1 package dry ranch dressing mix
1 cup sour cream
2 cups shredded cheddar cheese
6 green onions, diced
cooking spray

Preheat oven to 425 degrees F.
In a medium bowl, mix together the chicken, cream cheese, buffalo wing/hot sauce, ranch mix and sour cream, until combined. If using a mixer, be sure not to break up all the chicken, or you’ll have a paste for a dip.
Coat an 12 inch skillet or chafing dish with cooking spray. Spread the chicken mixture into the skillet.
Top with cheddar cheese.
Bake for 20 minutes or until browned around the edges and cheese is melted. Sprinkle with diced green onions.

You can use rotisserie chicken, or bake off boneless, skinless chicken breasts (or thighs) and shred by hand.

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Appetizer, Recipe

Bacon Cheddar Ranch Dip

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The ultimate easy dip — served cold with corn chips, crackers, crostini or pita wedges. You can lighten up the calories by using reduced fat cream cheese and reduced fat sour cream, but don’t go for the fat-free. The texture will be way off and you probably won’t enjoy it.

1 8 ounce block cream cheese, softened
1 1/2 cups sour cream
1 cup shredded mild cheddar cheese (go for a thicker shred than the feather – it makes the dip have a better “mouth feel”)
1 packet powdered ranch dressing mix
8 slices bacon, crisply cooked and crumbled
5 or 6 sliced green onions
Optional garnishes: additional cooked crumbled bacon, sliced green onions

Place the cream cheese in a medium bowl; beat with a mixer until completely smooth (1-2 minutes).
Add the sour cream and beat for 1 more minute until thoroughly combined with the cream cheese.
Stir in the cheese, ranch mix, bacon and green onions until well combined.
Serve chilled, topped with additional bacon and green onions if desired.

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Appetizer, Recipe

Loaded Tot Appetizers

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More recipes coming soon — I’ve discovered three dips that are beyond wonderful.

(Original recipe courtesy of Kraft Foods)

48 (about 1/2 of 32-oz. pkg.) frozen tater tots
3/4 cup shredded Cheddar Cheese
1/2 cup Sour Cream
4 slices bacon, cooked, crumbled
2 green onions, sliced

Heat oven to 450ºF.

Place 2 tater tots in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.

Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press tots in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.

Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.
Makes 24 appetizers

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Recipe

Endless Vacation Cocktail

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A dynamic drink from a former watering hole in Hampton Roads, Charades.

Endless Vacation Cocktail

2oz Malibu Rum
2oz Captain Morgan Spiced Rum
2oz Triple Sec
2oz Blue Curacao
6oz Pineapple juice
1 maraschino cherry
1/2 orange slice

Combine all liquors with juice, shake to combine, and serve over ice in a tulip glass, garnished with the orange slice and cherry.

(If you wish to make this in volume:

1 cup Malibu Rum
1 cup Captain Morgan Spiced Rum
1 cup Triple Sec
1 cup Blue Curacao
46 oz can Pineapple juice
12 maraschino cherries
orange slices

Combine all liquors and juice in a punch bowl. Add 3-4 cups of ice. Provide cherries and orange slices for garnish.)

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