Monday, November 23, 2009

Tailgate Dip

This is another one of those Mandi recipes that I rave about.  This cream cheese mold is sooooo good.  It was another hit with my tailgating friends!!!

  • 8 oz cream cheese
  • 1 tsp fine onion
  • 1/2 tsp dill weed
  • 1/8 tsp garlic powder
  • 1/2 stick butter
  • 1 tsp worcheshire sauce
  • 1/2 stick butter
  • 1 tsp worcheshire sauce
  • 1/2 tsp prepared mustard
  • 1/4 cup brown sugar
  • 1 cup chopped pecans
Mix together thoroughly "mold ingredients".  Mold onto a platter and chill for 2 or more hours.

In a sauce pan melt 1/2 stick butter, 1 tsp worcheshire, 1/2 tsp prepared mustard, 1/4 cup brown sugar, and 1 cup of chopped pecans.  Caramelize all in a pan.  Let it cool down.  Pour it over cream cheese mold, cover with wax paper and refrigerate until ready to serve. 

Serve with wheat thins.

Saturday, November 21, 2009

Applesauce Muffins

These are really good.  I got them from the nurse practitioner that's in Taylor and Bailey's pediatrician's office.  I was bringing cupcakes into Taylor's class for her birthday and also needed a "healthy option" for the kids.  I omitted the nuts from the muffins but I bet that makes it extra yummy.  I can't say if the kids liked them or not.  Not because they chose the cupcakes ove the muffins but because Taylor ended up with the flu and we didn't get to bring either in.  I can say I liked them and so did Bailey. :-)

2 1/2 cups flour
1 1/2 cups sugar (reserve 1/2 cup until the end.  Sometimes the apples are sweet enough and you don't need the other 1/2.  I did end up adding it but I like them sweet and probably could have added more.)
1 tsp baking powder
1 tsp table salt
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 extra large eggs
1 1/2 cup applesauce
1/2 cup melted butter
1 cup peeled, chopped apples (granny smith's or gala)
1/2 cup chopped nuts

  1. Stir together flour, 1 cup sugar, baking powder, salt, cinnamon, and nutmeg.
  2. Mix in eggs, applesauce, and butter.
  3. Next add the apples and nuts.
  4. Now taste.  If you want it sweeter add the remaining 1/2 cup sugar.
  5. Spoon into muffin pan and bake at 350 for approx 15-20 minutes or when toothpick comes out clean.
It made approx 18 muffins.

A tip my mom gave me was not to stir the mix too much or it won't come out too fluffy.  Stir until it's just moistened.  Thanks Chef Lynn!

Tuesday, November 10, 2009

French Dip

This is so delicious and hubby approved!  I put this in the crockpot Sunday before we left for the game so it was nice a ready when we got home.  My friend Julie gave me the recipe and suggested eating it like a sandwich (dip sandwich in juices) and eat the leftovers over rice the next day.  I did both and it was so good!!!!  I even had enough leftovers to put some in the freezer.  I'm all about freezing things these days!!!  Definitly a keeper for game days......Easy, Easy, Easy!

3 lb. chuck roast
2 cups water (I did 1 1/4 beef broth 3/4 water.  I was afraid of the sodium level with the broth.  May
     try all broth next time.)
1/2 cup soy sauce
1 to 2 tsp. garlic powder
1 bay leaf
ground pepper
1 to 2 tsp. rosemary
1 to 2 tsp. thyme

Put roast in your crockpot. (I browned mine beforehand to try to hold the juices in but that is optional)  Mix all remaining ingredients and pour over roast.

Cook on high 5-6 hours. (It is ready when it is easy to break apart (shred) with a serving fork.)