Guinness Cheddar Dip - Corned Beef & Cabbage

 

I made this dip on St. Patrick's Day and it went FAST!!! It was super yummy and very easy to make. I also made corned beef & cabbage for the first time (I forgot to take a picture, though). I wanted to make sure I documented both recipes so I can make them again next year!

 

Guinness Cheddar Dip

Recipe from The Curvy Carrot

 

8 ounces cream cheese, softened
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste

 

 

1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Corned Beef & Cabbage
Recipe from AllRecipes

4 large carrots, peeled and chopped

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized

pieces

4 cups water

1 (4 pound) corned beef brisket with

spice packet

6 ounces Guinness

1/2 head cabbage, coarsely chopped

 

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Lemon Cheesecake Ball

This may not look like much but you have to make it right away!!!!! I served this at a brunch yesterday and it was a hit. It tastes just like lemon cheesecake! I served it with granny smith apples, graham crackers, gingersnaps, and nilla wafers. I will definitely be making it again! Mmmmmm!

Lemon Cheesecake Ball
Recipe from Annie Eats

10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers


Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

Burger Potato Bites

Aren't these adorable? They are too cute and super yummy! I served them as an easy dinner with some watermelon slices but they would also be perfect as an appetizer for a party.

Enjoy!

Burger Potato Bites
Recipe slightly adapted from BHG

16 frozen waffle fries

1 lb ground beef

1 TBSP grill seasoning

4 slices cheddar cheese, cut into quarters

Cherry tomatoes, sliced

Cook fries according to package directions.

Mix ground beef and grill seasoning; form 16 small patties (about 1 TBSP per patty).

Cook patties in a skillet until done, about 5 minutes.

Place one patty on each waffle fry and top with a slice of cheese. Place in oven until cheese is melted. Top with cherry tomato slice.

 

Jalepeno Popper Crescent Rolls

 We LOVE jalepeno poppers. Usually Nathan makes them while he is grilling but we were craving them on Sunday and didn't want to fire up the grill. I came across this idea on Pinterest (LOVE Pinterest!) and they were a great substitute. The only thing I would do differently is to chop up the bacon and jalepenos and beat it into the cream cheese then spread it on the dough. That way there would be a more even balance of cream cheese, jalepeno, and bacon... just like on the grilled version we love!

Enjoy!

 

Jalepeno Popper Crescent Rolls

Recipe from From the Aisle to Aloha

 

1 can crescent dough

Cream Cheese

1-2 fresh jalapeños

Bacon, cooked

Preheat oven to 350.

 

Chop the jalapeños into small pieces. Clean out the seeds.

Cut bacon into small pieces.

 

Roll out your dough.

Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake at 350 for 15 minutes or until golden.

FFwD: Gerard's Mustard Tart

There is a huge difference between 'Tuesdays with Dorie' and 'French Fridays with Dorie'. Being a member of TWD has pushed me to try new recipes but as far as tastes go, it hasn't been a problem for me. Why would it be, though? Desserts are, for the most part, universally delicious and with the exception of an ingredient here or there that I am not particularly fond of, I haven't had to step out of my comfort zone.

FFwD is the exact opposite. I would say that I am a good cook and that I enjoy trying new recipes. However, I think I am a tad pickier about things and after looking through 'Around My French Table' (which is an AMAZING book- BUY IT!), I know I am going to be stretched not only in cooking techniques, but my tastes will be stretched, too. (Make no mistake... that is a good thing!)

Enter this weeks recipe: Gerard's Mustard Tart. This tart is made with two different types of mustard (a dijon and a grainy one). Now, I like plain yellow mustard on a sandwich, but strong mustards just aren't for me. I fully expected to hate this recipe but I knew I had to give it a try.

The two mustards are mixed in with eggs and cream (kind of quiche-like) and topped with carrots and leeks (I used green onions since my grocery store was out of leeks).

Surprise, surprise! It was DELICIOUS!!!! I scaled back the recipe and made two mini-tarts. I had one bite and before I could take another one, my 5 year old daughter and my husband had devoured them both. Guess that means they REALLY liked it!

I sound like a broken record, but here is yet another winner from Dorie. Do we expect anything different, though? :)

Happy French Friday!

French Fridays with Dorie (FFwD) - Gougeres

It's here!!! French Fridays with Dorie has officially started! I have been baking along with Tuesdays with Dorie for over 2 years now and have been anxiously anticipating Dorie's new book "Around My French Table". When the book came in the mail a few weeks ago, I spent hours reading through each recipe and I am so stoked to finally start cooking/baking from this book. The best part about the new group? No participation requirements! Don't get me wrong... I am going to do my best to participate as much as possible but life gets crazy sometimes so I am grateful for the ablility to be a part of this group regardless of whether I post 1 recipe a month or 4.

The recipes for October were chosen by Dorie Greenspan herself and the first pick is Gougeres. It makes sense that the first recipe for FFwD is also the first recipe in the book.

Gougeres are basically a cream puff without pastry cream but with the addition of cheese. Dorie says that the easiest way to describe these is to call them "cheese puffs".

You start with a pate-a-choux dough and fold in grated cheese (I used cheddar). They are then spooned out onto a baking sheet and baked until browned and puffy. We LOVED these and they didn't last too long. I will definately make them again and again!

What a great way to kick off FFwD! Thanks to Dorie Greenspan for another awesome book and thanks to all the great minds who put together the new group!

Au revoir!

Cucumber Sandwiches

Is it really Christmas week already??? This month has just flown by, although you won't be hearing any complaints from me! Nathan starts his journey home tomorrow (it takes usually around 4 days). Between Christmas and Nathan, this is going to be one amazing week!!! :)

This is one of my favorite appetizers ever! They are so cute and delicious! You could also just make it one big sandwich and have it for lunch. YUM!

Cucumber Sandwiches

8 oz cream cheese
1/2 cup mayonnaise
1 (.7 oz) package Italian salad dressing mix
2 medium cucumbers, sliced
Pinch of dill weed
Bread (French, Rye, Whole Wheat - anything you want!)

In a medium bowl mix together cream cheese, mayonnaise, and Italian dressing mix. Refrigerate for at least 6 hours; preferably overnight.

Spread cream cheese blend onto slices of bread. Top with a cucumber slice and sprinkle with dill.
The cream cheese mixture will keep for up to a week in the refrigerator.

Happy Birthday to me! (LONG POST!)

Well... I am officially 26. Closer to 30 than to 20. Really an adult. Halfway to 52. Okay, so it isn't bad and I realize I'm not old, but for some reason this birthday has got me thinking about getting older. I'm not nervous about turning 50, but 30 seems a little too close for comfort! At least my dear husband will hit that milestone before me! (Love you, babe!)

My wonderful friends Monica and Erica treated me to a wonderful early birthday on Saturday. We gorged ourselves so much, but it was totally worth it. We had a big lunch with two Chili's copycat recipes (Boneless Shanghai Wings and Southwestern Eggrolls) and a delicious Asian Chicken Salad (thanks, Erica, for granting my request for this salad!). Then we indulged in the best birthday cake EVER! Monica graciously made a Peanut Butter and Chocolate Cake for me and it was AMAZING!!!!!! I found the recipe at Vanilla Sugar and sent the link to Monica. I know, I'm a weirdo, but Monica indulges me!

After lunch, we took the kids to see Wall-E. It was cute, but Anya and Lexie didn't seem to care for it too much. Oh well... they still had fun!

We came back to my house for a quick dinner (Chicken Pitas and Fruit Salad), got the kids (two 3 year olds, a 6.5 month old, 5 month old, and 3.5 month old!) in bed and played Settlers, ate another cake (past DB challenge to be posted on 30 Sep) and got slap happy until about 1030. I know that isn't late for most, but for me, I was living on the edge!!!

My wonderful hubby got me the pasta attachment for my Kitchenaid and I am so stoked! Of course, him being here would've been the best present, but only 3 more months until R&R!!! I was also gifted with 2 cookbooks, a tart and tartlet pan, a year subscription to Everyday Food, and a cookie cutter set from my wonderful friends (Thanks Monica, Erica, and Kristl!!!). Can you tell kitchen stuff is exciting for me?

On to the wonderful recipes that I know you are going to want to make!!!

Boneless Shanghai Wings, Southwestern Egg Rolls, and Asian Chicken Salad

Boneless Shanghai Wings

1 cup flour

2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

1 egg

1 cup milk

2 chicken breasts, chopped

Ginger Citrus Sauce:

1 1/4 cups water

1 TBSP cornstarch

3/4 cup dark brown sugar

1/4 cup soy sauce

2 TBSP fresh ginger, grated

1 tsp garlic, minced

2 TBSP lime juice

1 TBSP lemon juice

1/4 tsp red pepper flakes

Wasabi Ranch Dressing:

1/2 cup ranch dressing

2 TBSP buttermilk

1 tsp prepared horseradish

1/2 tsp powdered wasabi

1 drop green food coloring

Combine flour, salt, pepeprs, and paprika in a bowl. In another bowl, whisk together milk and egg. Dip chicken in egg, then dry mix; repeat process so that each piece is double coated. Arrange on a plate and chill 15 minutes.

As the chicken rests, prepare ginger sauce by dissolving cornstarch in water. Pour into saucepan with remaining ingredients and bring mixture to a boil. Reduce heat and simmer 15 minutes or until thickened. Remove from heat and let cool a bit.

Fry chicken in oil until done (5-6 minutes). Once chicken is done, place in sealed container with ginger sauce and shake well.

Whisk together all ingredients for dressing and serve with chicken.

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Southwestern Eggrolls

1 chicken breast

1 TBSP vegetable oil

2 TBSP minced red bell pepper

2 TBSP minced green onion

1/3 cup frozen corn

1/4 cup black beans, rinsed and drained

2 TBSP frozen spinach, thawed and drained

2 TBSP diced canned jalepeno peppers

1/2 TBSP minced fresh parsley

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

Dash cayenne pepper

3/4 cup Monterey Jack cheese, shredded

Five 7" tortillas

Avocado Ranch Dipping Sauce

1/4 cup smashed fresh avocado

1/4 cup mayonnaise

1/4 cup sour cream

1 TBSP buttermilk

1 1/2 tsp white vinegar

1/8 tsp salt

1/8 tsp dried parsley

1/8 tsp onion powder

Dash dried dill weed

Dash garlic powder

Dash pepper

Rub chicken with vegetable oil and season with salt and pepper. Cook and set aside.

Saute red pepper through onion until tender. Dice cooked chicken and add to pan. Add corn through cayenne pepper. Stir well so spinach is incorporated. Remove from heat and add cheese; stir until melted.

Spoon 1/5 of mixture onto tortilla. Fold ends in, roll tightly; secrue with toothpick. Freeze 4 hours or overnight.

Deep fry eggrolls for 12-15 minutes. Mix all sauce ingredients and serve.

Note: I sometimes bake these instead of frying. No need to freeze; just pop in 350 oven for about 30 minutes.

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Erica's Favorite Chicken Salad (Asian Chicken Salad)

4 Tbsp toasted sesame seeds

2 cups slivered almonds

6 green onions, sliced thinly including tops

2 packages chicken flavored ramen noodles

6 cups boiled and chopped chicken breasts (chilled)

1 head finely shredded green cabbage

Keep all of the above separate until ready to serve.

Dressing:

4 Tbsp sugar

6 Tbsp white vinegar

1 cup vegetable oil

2 seasoning packets from the Ramen

Heat sugar and vinegar until sugar is dissolved. Pour into pint sized container. Add vegetable oil and seasoning packets.

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My delicious cake!

Yes, I ate that whole piece! Mmmmmm!!!!

Peanut Butter & Chocolate Cake

1 box (18.25 ounces) devil's food cake mix

3 eggs

1 cup buttermilk

1/2 cup vegetable oil

Good pinch of salt

2 cups mini Reese peanut butter cups, chopped, plus 1 1/2 cups more for garnish (about 2 - 12oz. bags)

Ganache

12 ounces dark chocolate, chopped (used semi-sweet)

1 cup heavy cream

3/4 cup creamy peanut butter

4 TB of confectioners sugar

Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In a large bowl, beat cake mix, eggs, buttermilk, vegetable oil and salt on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

To make the PB ganache place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and confectioners sugar, whisking all till nice and smooth.

To frost the cake, put one cake layer on cooling rack and place on a baking sheet. Pour some ganache on top; spread evenly with a spatula. Then place remaining cake layer, and pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with the chopped Reese's PB Cups.