Jalapeno Bites

Jalapeno Bites

Source: Food Network. Trisha Yearwood.

8oz package of cream cheese
8 oz parmesan, grated
4 T. jalapenos, chopped
1 large egg, beaten
3 C. dry plain breadcrumbs

Preheat the oven to 350. Mix the cream cheese, parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10-15 minutes, until golden brown. Serve warm.

Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.

Cheesy Poufs

Cheesy Poufs

Source: Cooking Under the Influence, by Ben Canaider and Greg Duncan Powell

1 C. grated cheese
1 C. flour
2 tsp. baking powder
1 pinch of rock salt
1 egg
3 1/2 oz milk
1 small onion, grated
4 T. flat leaf parsley, chopped

Preheat oven to 400 degrees. Mix cheese, flour, baking powder and salt in a bowl. Break the egg in a teacup, beat lightly with a fork and top up with milk. Fold this through the dry ingredients along with the onion and parsley. Drop by spoonfuls onto a tray and bake 10-15 min.

Summer Sausage

Summer Sausage

Source: Pops

2 lbs. ground beef (80/20 is ok)

1 C. water

2 T. tender quick

1 1/2 tsp liquid smoke

1/2 C. packed dark brown sugar

1/2 tsp. onion salt

1/2 tsp. garlic powder

peppercorns to taste

Make into 2 inch rolls and bake at 300 for 1 1/2 hours. Turn halfway through cooking. Helps to have a drip pan under the sausage.

Giant Bavarian Pretzels

Giant Bavarian Pretzels

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Source: Everyday with Rachael Ray. October 2009 issue.

Ingredients:
1 1/2 C. lukewarm water
1 package active dry yeast (2 1/4 tsps.)
4 1/2 C. flour
2 T. light brown sugar
2 tsps. table salt
1 large egg, seperated
4 T. unsalted butter, melted
2 T. baking soda
Course salt, for sprinkling

Preparation: 
Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes. 

Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes. 

In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel. 

In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes. 

Dill Refrigerator Pickles

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Dill Refrigerator Pickles

Servings: 1 ½ lbs

Time: 1 week

Source: http://www.cookography.com/2007/refrigerator-pickles

Ingredients:

1 ½ lbs. Kirby cucumbers, cut in half lengthwise

2 C. white distilled vinegar

2C. cold water

4 cloves garlic, sliced

3 T. kosher salt

1 large handful dill

1 tsp. mustard seeds

½ tsp. chili flakes

1 tsp. black peppercorns

Preparation:

Place all the seasonings in the bottom of a 2 or 2 quart jar. Add the cucumber halves, stacking as you go. The basic thing to try and arrange them so they don’t float around too much.

Measure out the vinegar, water, and salt in a separate container and stir until the salt dissolves.

Pour the liquid into the jar containing the cucumbers. Make sure the liquid covers all of the cucumbers.

Seal the lid tightly and shake for about a minute. Place in the refrigerator. Shake once a day everyday for 6-7 days.