Lemon Dip

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I received this recipe from my boss, Patsy.  It is very simple and quick to make.  Serve with Vanilla Wafers.

Ingredients:

• 1 (8oz) package cream cheese (softened)
• 1/4 cup butter (at room temp)
• 1/2 cup powdered sugar
• 1 Tablespoon powdered lemonade mix (unsweetened Kool-Aid) [I use 1 envelope]
• Box Vanilla Wafers

Directions:

1. In a medium bowl, mix the cream cheese, butter, powdered sugar and lemonade mix using an electric mixer.  Refrigerate for at least 3 hours.
2. Can be shaped into ball, or just put into a bowl to serve.
3. Serve with Vanilla Wafers.

NOTE:  If shaped into a ball, the ball can be rolled into crushed graham crackers or vanilla wafers.

Garlic Dip

So I am at work early this morning and my phone rang.  I must admit that I do not get many calls at work (only about 1 or 2 a month), so it surprised me.  I did not recognize the number, so as I answered it, I did not know what to expect.  It turned out to be my boss calling me from her cell phone.  I could not figure out why she was calling me...She went on to explain that she needed some appetizer ideas for her pontoon poker run this week end. She asked me to try to come up with some ideas.  I came up with some ideas that would work for the 25 people that would be coming over to her house that she could prepare ahead of time and keep in the frig until the pontoon brigade arrived at her house.  I first told her about the Pepper Jam that is served over cream cheese with crackers.  Then I remember this awesome Garlic Dip that is also served with Cracker.  The recipe is from a dear friend Jannie Santino, who I worked with when I was in Tacoma Washington.  Jannie was a caterer on the side and one of the best cook that I have even known.  Jannie has since passed away.  I think of her often and it always puts a smile on my face.  I think that Jannie is probably looking down from heaven at my blog and smiling  because I am still sharing this recipe that she invented.

Garlic Dip.
Ingredients:
2 (8-oz) Packages Cream Cheese, softened
1 (8-12oz) Container Cottage Cheese with Chives
Dash Worcestershire Sauce
2 to 3 Cloves Fresh Garlic (as it was written, I love garlic, so I put up to 8 cloves...Be sure to do it to taste)
1/2 teaspoon onion powder

Directions:
Put garlic in food processor or blender to chop.  Add the rest of the ingredients.  Blend until smooth.  Refrigerate.  Serve with crackers.

Jalapeño Jam - Blue Ribbon 2010 Carver County Fair

I realize that I have posted pepper jam as an ingredient in a couple of my recipes.  You can find pepper jam in most grocery stores.  I actually can my own Jalapeño Jam and Raspberry Jalapeño Jam.  Both of these are great as an appetizer with the Jam served over Cream Cheese.  You can serve with crackers.

Jalapeño Jam

Ingredients:
4 Large Green Bell Peppers
14 Medium Jalapeño Peppers (be sure to use rubber gloves when working with peppers)
1/2 Fresh Lemon Juice
1 Cup Cider Vinegar
6 Cups Sugar
6 oz Liquid Pectin (both of the pouches that come in the pectin box)

Seed and grind the peppers in a food processor or blender.  Combine with lemon juice, vinegar and sugar in heavy stock pot.  Bring to a rolling boil (a boil that will not stop when stirred) and boil for about 15 minutes, stirring constantly.  Add the pectin and boil for 3-5 minutes more.  Remove from heat and add green food coloring if desired (note:  if entering into any competitions, food coloring is not allowed).  Skim foam and pour into prepared hot jars.  Adjust lids and rings.  Process 10 minutes in a hot water bath.

Notes:

• This may take a couple of weeks to set up.  
• I have never used powdered pectin, only liquid pectin for this recipe.  I would not suggest using powdered pectin, as it may not set up.  
• If you have a lot of foam, you can add up to a teaspoon of real butter, this will help reduce the foam.  
• If you are not entering in any competitions, I would suggest adding green food coloring.  You can get an outstanding green color using food coloring.  
• Only use 12oz or smaller jars.  It will not set up with pint size or larger jars.

Fiesta Night - A great evening with old friends and good food.

Some friends from high school came over for dinner: Lynn - We have known each other since we were 4 years old. Went to Sabin Elementary together grades 2-6, eventually living on the same dorm floor in college. Jeanne - Went to junior high and high school together. Also lived on the same dorm floor in college. Stacy - Saw each other in the halls in high school and worked together at Hornbacher's in college. Ran into each other at Target a few months back. Come to find out that we live about 3 blocks from each other. The laughs are always the best with old friends!


Here are the recipes from that night.


Tomato Avocado Salad with Lime Vinaigrette:

Salad:
2 Tomatoes
2 Avocados
Boston Lettuce
1/4 Sweet Onion
1/2 Cuke
Cilantro
Kosher Salt
Cut Tomatoes and Avocados in 1/8. Wash and tear lettuce; put in middle of serving platter. Put onion and cukes on top of lettuce. Add cilantro to taste. Arrange the tomatoes and avocados on outside of lettuce. Spring with pinch of kosher salt. Drizzle with dressing.

Dressing:
3 to 4 tablespoons extra light olive oil
2 tablespoons fresh lime juice
1 teaspoon dijon mustard
1/2 tsp garlic
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
Mix the hell out of it in a blender. Make ahead of time and store in frig.


Pepper Jam Grilled Pork Roast
Marinade:
1/2 cup apple juice (or orange juice)
1/2 cup cider vinegar
1/2 cup hot pepper jam (I can my own, but you can buy in grocery store)
Glaze:
1/3 cup hot pepper jam 
2 TBLS cider vinegar

Place roast in a large ziploc bag. Heat marinade until jam melts and blends. Let cool to room temp. Over roast and place in frig at least 24 hours ahead. I marinated it for over 48 hours.
Start charcoal to grill over in-direct heat. Remove roast and throw the remaining marinade. Cook roast until 150 degrees. Mix glaze. Brush roast with glaze until temp is 160 degrees. Let roast stand about 15 minutes before cutting and serving.


Chicken Tortilla Soup
1 lb boneless skinless chicken breasts
2 cans campbells fiesta nacho cheese soup
2 cans cream of chicken soup
2 soup cans of milk
2 can enchilada sauce
1 can green chilis

Boil chicken until done. Let cool and cube. Mix all of the other ingredients in a stock put. Cook over low-medium heat adding chicken. Cook until hot. Serve with crushed tortilla chips and shredded cheddar over top. Can be made ahead of time and re-heated.


Pico de Gallo - I never measure ingredients. Just put in until it looks right 
Tomatoes
Onion
Tomatillos
Cilantro
Peppers - Little or a lot depending on how hot you like it.
Little Lime Juice

Chop and mix all of the ingredients. Can be made a day ahead of time.


Guacamole
2 avocados
Some homemade Pico de Gallo

Peel and pit avocados. Mix in the Pico de Gallo until it looks right. Store in frig with the avocado pits. Mix well before serving. I usually make within 2 hours of serving, but at least an hour before so that the flavors will blend.
Kosher Salt


Happy Cooking!