Kymberly Burgess- Football Party

White Jalapeno Dip

2 C whipping cream

1 C sour cream

1 TBSP jalapeno juice (from bottled jalapenos)

1 tsp. chicken base

2 TBSP clarified butter

1 TBSP flour

1 TBSP bottled jalapenos, minced

1 oz. shredded Monterey jack cheese

1 oz. shredded cheddar cheese

(I usually double the cheese and flour & jalapenos to personal taste.)

Directions:

Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream.  After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating:
Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat. Stir in minced jalapeno and the cheeses.

Turkey & Wild Rice Soup

32 oz chicken broth

1 TBSP chicken base

2 c water

½ c uncooked wild rice

½ c green onions, chopped

½ c butter

¾ c flour

½ tsp salt

¼ tsp poultry seasoning

1/8 tsp pepper

2 c half and half

1 ½ c cooked turkey or chicken, diced

At least 6 pieces cooked & crumbled bacon

Bring broth, base, water, rice and onions to a boil in a large pot. Reduce heat to simmer 35 mins. Meanwhile, melt butter and add flour and seasonings. Cook and stir until bubbly. Stir in half and half, continue to stir until combined. Add the butter mixture to the rice mixture and stir/simmer until thickened.  Add in turkey and bacon. May add more bacon to taste. 

Note: I have used both seasoned wild rice and unseasoned wild rice. Either is fine. May also add carrots and celery, sliced, at the rice simmer stage, to bring in more veggies.

Sweet & Salty Snack Mix

9 c corn chex

4 c popped popcorn

1 ½ c dry roasted peanuts

1 c packed light brown sugar

½ c butter

½ c light corn syrup

1 tsp vanilla

½ tsp baking soda

1 bag white or chocolate chips, holiday swirled chips or M&M’s

1 bag white chocolate covered pretzels

1 bag milk chocolate covered pretzels

Heat oven to 250^o F. Grease large cookie sheet or half sheet baking pan. 

Mix cereal, popcorn, peanuts and pour in pan.

Combine sugar, butter and syrup in a heavy duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes without stirring. Remove from heat, stir in vanilla and baking soda. Pour evenly over cereal mixture and stir to coat. 

Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring a couple of times to break apart mixture. Once mixture is completely cool, stir in chocolate morsels and pretzels. Store in airtight container.

Stuffed Mushrooms

8 oz cream cheese

At least one clove garlic

6 or so strips bacon

A bit of chopped green onions

25 large mushrooms, washed and stems removed – reserve about 10 stems

Wash mushrooms and remove the stems. Finely dice about 10 stems. Cook bacon to render the fat, remove bacon from pan. Sauté the garlic and mushroom stems in the bacon fat until tender. 

Combine the cream cheese, crumbled bacon and sautéed stems and garlic. Stuff the mushrooms and bake at 350^o  for 12-15 minutes, or until the mushrooms have cooked through. If the cheese mixture hasn’t gained a golden color, finish the mushrooms under the broiler.

No Wing Hot Wing Dip

16 oz cream cheese

4 chicken breasts, cooked & shredded

2 c mozzarella cheese, divided

1/3-1/2 bottle Frank’s Hot Wing Sauce

1 c bleu cheese dressing

Spread cream cheese in the bottom of a 9x13 pan. (Works well to slice up bricks of cream cheese, fill the pan, then spread the seams closed.)  Combine ½ c mozzarella cheese, cooked chicken, and hot wing sauce.  Gently spread chicken combination over cream cheese, and then layer the blue cheese dressing. Top with remaining mozzarella cheese. Serve with tortilla chips or bread pieces, celery sticks and carrots.

Clam Dip

8oz cream cheese

1/4 tsp lemon juice

1/4 tsp worchestershire sauce

1 can clams, minced or chopped, depending on preference

Drain clams, keep the juice. Beat the first three ingredients, then slowly add clam juice until dip reaches desired consistency. Fold in clams. 

Hot Artichoke Dip

1 can artichokes, rinsed and drained

4 oz can green chilies

1/2 c sour cream

1/2 c mayonnaise

8 oz cream cheese

1 c parmesan cheese (shredded works best, can use grated)

Mix all together and bake at 325 for 35 to 40 minutes. Serve with tortilla chips or bread pieces.

Monster Nachos

Line a cookie sheet with foil. Spread out chips, mound on the cheese and get to the toppings.

Tortilla chips

Mounds of shredded cheese – Mexican blend is best

Beans – black, pinto or refried all are fabulous

Cooked chicken – grilled taco chicken is best! Flavor the chicken with garlic, lime, and cumin. Grill and slice. 

Broil in the oven until the cheese and chips begin to crisp. Quickly throw on any and all of the following:

Sliced jalapenos

Green chilies

Sweet red peppers

Olives

Guacamole – mashed avocado, garlic salt and lime juice

Sour cream

Pico – diced tomato, purple onions, Serrano or jalapeno peppers, loads of cilantro, a splash of olive oil and a splash of red wine vinegar, salt & pepper

Flat Apple Pie

Crust: Use a good pie crust! Recipes that use a little vinegar or vodka bring the ingredients together and bakes out to leave a flaky, not soggy, crust. Can use store bought crust too. Make a triple batch of pie crust for a 10 x 15 baking pan, quadruple the crust for a half sheet pan.

Filling:

10 medium apples, or 10 cups sliced apples.  

1 ¼ c sugar

½ tsp. cloves

3 TBSP flour

2 TBSP lemon juice

¼ c melted butter

Use tart apples like granny smith, or use a sweet crisp apple for a more subtle taste. Apples may be peeled or not peeled. Stir together and set aside while you roll out the bottom crust. Layer the apple mixture over crust, then roll out your top crust and cover the entire sheet. 

Topping:

1 stiffly beaten egg white

1 TBSP sugar

1/8 tsp. cinnamon

Really beat that egg white fluffy! Stir in sugar and cinnamon and paint the mixture over the crust. Use all the topping.

Bake at 375⁰ for 50 mins. 

Glaze:

½ c powdered sugar

2 tbsp. melted butter

1 tsp. vanilla 

Milk -add a little bit at a time, stirring to create a nice, thin consistency. While the pie is still warm, drizzle the glaze over the top.

Caramel Cheesecake Bars

Crust:

¾ c soft butter

½ c sugar

½ tsp vanilla

1 ½ c flour

Mix first three ingredients until light and fluffy. Gradually add flour. Line a 9x12 pan with foil. Spray lightly with Pam. Bake at 350^o  for 20-23 minutes.

Filling:

16 oz cream cheese

½ c sugar

½ tsp vanilla

2 eggs

½ c brickle chips or toffee chips. (I also add ½ c chocolate chips, can use choc. in lieu of toffee bits.)

3-5 TBSP caramel ice cream topping

Cream sugar, cheese and vanilla.  Add eggs one at a time. Beat to blend, fold in chips. Pour over crumb crust. Drizzle caramel topping and marbleize it. Bake 30 minutes. Chill in pan; makes for much easier cutting into bars.