Braunschweiger Pate

My sister-in-law gave me this recipe years ago. I just looked it up in  y e-mail and am parking it here for future reference. 

Ingredients:

·         8 oz. liverwurst or braunschweiger

·         8 oz. cream cheese, softened

·         2 small green onions, minced

·         1.5 tablespoons dried onions (or 1 tablespoon fresh onion, finely minced)

·         ¾ teaspoon dried dill weed

·         1/4 -1/2 teaspoon garlic granules (or one small garlic clove, minced)

·         Ground pepper (to taste)

·         1-2 tablespoons capers (to taste)

Instructions:

·         Thoroughly blend together all ingredients except capers.

·         Fold in capers, reserving a few for garnish.

·         Cover mixture and allow it to rest in the refrigerator for several hours before serving.

·         Garnish as desired.

·         Serve with Melba toast, crackers, or sliced baguettes (I use pork rinds or sliced cucumber or celery, when eating low carb)

Serves 6-8 as an appetizer.

Tzatziki Sauce

1 cup Greek yogurt
3 cloves garlic, minced or pressed
Juice of 1/2 lemon

1 med cucumber

1 tsp salt, divided
Black pepper to taste

Drain yogurt if desired (I don't, because I don't care.)
Shred cucumber. Sprinkle with 1/2 tsp salt, then wrap in clean towel and squeeze out liquid.

Mix all together and refrigerate. It's best if you let it sit for a couple of hours.

It's got a really great texture with the shredded cucumber, but if you want to save time, you can just chop them. If I'm really lazy I don't de-seed or drain them, either. It tastes great either way and is super healthy!

Pumpkin Hummus

I happened on this while looking for pumpkin dessert recipes. It was wonderful! It's even better the next day - so much so that I would make it ahead from now on.

I personally like it a little chunky so I mixed it by hand. Use a food processor if you like it smoother.

I would add even more garlic and lemon juice, but that's just me. Taste it first and decide for yourself.

Makes about 2 cups.

INGREDIENTS

1 can (15 oz) pumpkin puree 

1/4 cup tahini

1 tsp olive oil

2 cloves garlic, minced or pressed

1/2 tsp ground cumin

1 tsp sea salt

1 Tbsp fresh lemon or lime juice

1 Tbs fresh minced parsley

Mix all ingredients together. If you like it smooth, use a food processor. If you like it more chunky, do it by hand.

Cover and refrigerate for at least an hour before serving. This is SO much better the next day, that it's worth the wait to make it a day before you need it.

Jalapeno Cheese Ball

This started out as several different recipes that I spent quite a few tries tweaking. I believe I have finally perfected it! It's hard to make it come out spicy. This was successful. You can adjust any of the spicy ingredients to your taste, and vary the types of cheese as well.

Edited to add: on Day 2 the spiciness is increased. It really is very spicy. Using regular pepper jack will bring that down a lot but you may want to lessen the amount of juice (none of that is necessary at all). Play with it to your own taste but i wanted to let you know that sitting overnight increases it!

Recipe Ingredients

2 cups Cream cheese, softened
2 cup Cheddar cheese, shredded
2 cups Pepper jack cheese, shredded (see note below)
1/4 cup green onions, finely chopped
3 Tbsp. jalapeno peppers, minced
3 Tbsp. juice from jalapeno jar
½ tsp cayenne pepper

Chopped or ground nuts, or crushed corn or tortilla chip crumbs, if desired

Recipe Directions

Combine all of the ingredients until thoroughly mixed and the lumps have been worked out of the cream cheese.

Serve as a dip/spread, or make into a ball:

Lightly spray food release on your hands and gather the cheese mix with your hands to form a ball.

Roll the cheese ball in ground nuts or chip crumbs until completely coated. This makes 1 HUGE or 2 normal sized cheese balls.

Notes:

• This can be made 2-3 days ahead. Seal cheese ball in plastic wrap and place in refrigerator until ready to use. Before serving, allow chilled cheese ball to sit at room temperature for an hour to soften.
• To use as a dip or spread, allow it to soften a bit before serving.
• Pepper Jack Cheese - I used 3 Alarm Pepper Jack, available at Sam's Club. This was the secret to the perfect amount of spicy, in my opinion. If you use regular pepper jack, you will need to add more jalapenos to get it spicier. Do not add more pepper juice unless you're making dip, as it will make it too soft.

Puppy Chow

I have been seriously neglecting this blog!!

But I've been having fun trying some new recipes. I'll do my best to post them over the next few days.

Here is one of my kids' favorite holiday snacks. I don't know why we only make it around holidays - but then maybe it wouldn't seem so special if it was an everyday thing? We have used it for a teacher gift for the past couple of years now. Last year we bought little tins to put it in. This year I found cheap holiday coffee mugs. You could just put it in a Ziploc with a bow! It's inexpensive, but special, so it makes a perfect gift when you have lots to give! John also takes it in to work. Both years, several people have asked for the recipe. Enjoy!

1 cup chocolate chips
1/2 peanut butter
1/4 cup butter

Melt for one minute in microwave on high, stir, then do 15 seconds at a time as needed until fully melted (I only need to do this once).

9 cups any plain, unflavored Chex cereal - I use half and half corn and rice. Have this ready in a large bowl. Pour the chocolate mixture over it and then toss gently with 2 wooden spoons, gently so as not to crush the cereal. When the cereal is evenly coated, pour into a large Ziploc (the recipe calls for a "2 gallon" but I have never seen these. I use a 1 gallon and it's tight; you could divide in half as well and do it in two bags, but 1 works) with 1-3/4 cups powdered sugar. Shake until evenly coated. At this point I pour it into a clean bag for storage and add up to a cup each (I don't measure, just pour) of stick pretzels, honey roasted peanuts, and M&Ms.

"Puppy Chow"

As always, this is an adaptation of the original recipe I found. I've been making this for several years at holiday time. Last year I was broke and decided to do it for teacher gifts. I bought little containers for about 50 cents apiece, which held about a cup. I have to say I got more response from that teacher gift than I EVER have before! I think 10 people asked me for the recipe. So I plan to do that again this year, even though I am not so broke. :)

It keeps well if sealed properly. I keep it in a big Ziploc in the pantry and the kids rarely get it zipped up right. We've never had to throw any out for being stale. It is a very QUICK and easy snack to whip up for parties or after school, and you can make it as simple or fancy as you like (the original is simply the coated cereal, no added items). It makes you looks like SuperMom! And that's always a good thing! :)

1 cup chocolate chips
1/2 peanut butter
1/4 cup butter

Melt for one minute in microwave on high, stir, then do 15 seconds at a time as needed until melted (I only do this once).

9 cups any plain, unflavored Chex type cereal (generic or other brand is fine) - I use half and half corn and rice. Have this ready in a large bowl. Pour the chocolate mixture over it and then toss gently with 2 wooden spoons, very gently so as not to crush the cereal. When the cereal is evenly coated, pour into a large Ziploc (the recipe calls for a "2 gallon" but I have never seen these. I use a 1 gallon and it's tight; you could divide in half as well and do it in two bags, but 1 works) with 1-3/4 cups powdered sugar. Shake until evenly coated. At this point I pour it into a clean bag for storage and add up to a cup each (I don't measure, just pour) of stick pretzels, honey roasted peanuts, and M&Ms.

BLT Dip

This was a huge hit at Thanksgiving a couple of years ago, among kids and adults alike. It comes from Mom's church cookbook. 

 BLT Dip 

 6 slices bacon (cooked crisp and crumbled) 

1 cup sour cream 

1 cup mayonnaise 

3 Roma tomatoes, seeded and chopped 

3 Tbsp. fresh minced parsley 

Salt and pepper to taste 

 Thick wavy cut potato chips

 Reserve 1 Tbsp bacon for garnish. 

Mix sour cream, mayo, tomatoes, parsley, salt and pepper and chill for one hour. Garnish with reserved bacon.

 Serve with chips.