Oh! My! Gosh! Chili Cheese Dip

This dip is off the charts de-licious! No, seriously! It's easy beyond belief and people totally love it. High school and college age kids wolf this down like it was a food from heaven.  Parents of said "children" have to elbow their way up to the appetizers and do a bit of pushing to get just a few bites of this yummy dip. When you check out the list of ingredients just be forewarned that is far more delicious than the sum of its individual parts. Give it a try when you need a quick, delicious and hearty appetizer.

Chili Cheese Dip:

Ingredients:

2-8 ounces blocks of cream cheese
2 ounce cans chili with or without beans ( I prefer homemade when I have it otherwise I use Hormel )
1 cup sharp cheddar-shredded
2 green onions-chopped (optional)

Directions:

1. Preheat oven to 375 degrees.

2. Spread cream cheese in a shallow baking dish. Spread chili on top. Layer shredded cheddar over top.

3. Bake until well heated through and cheese is melted and bubbly. Serve with corn chips. (Stand back so you don't get trampled!)

Strawberry Tiramisu

I've been making this wonderful Strawberry Tiramisu for years.  It's a delicious dessert, perfectly suited for Spring and Summer.  It is a recipe from Giada De Laurentiis and it is found on Epicurious.   I lost my old copy and went back to Epicurious to print out another one.  I was extremely surprised to see that there were some bad reviews on it.  I guess, since its not really a traditional tiramisu,  I can understand how some people might miss the "pick me up" from the coffee not found in this recipe.  Let me tell you though, this is an absolutely delicious interpretation of the famous dessert!  I love traditional tiramisu.  If your looking for that, here is a wonderful version I made a few months ago.  But this dessert is not one that you should wait too long to try.  Seriously!  It's mascarpone layer is sweetened,  flavored with Cointreau, and lightened up with delicious whipped cream.  Instead of dipping the ladyfingers in espresso,  you cover them in a layer with a mixture of strawberry preserves, orange juice and a healthy splash of Cointreau.  I mean COME ON!  What's not to absolutely love and start doing back flips over?  The only reason I even bothered to mention the few bad reviews, was because, if you happened to see them in the past and were deterred by them, I want to tell you that I think they came from people who had very strict expectations of what this dessert should be.  Give it a try.  It's fairly quick to put together and I've only had 100% RAVE reviews when ever I've made this.  Enjoy.
Oh one important note- use the crisp lady fingers.  Not the delicate thin ones generally from the bakery.
Kathleen ;)


Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract

52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 pounds strawberries, divided


Directions:

1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. 

2. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.

3.Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

4. Hull and slice half of strawberries. 

5. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

6. Slice remaining strawberries. Arrange over tiramasù and serve.

Lemon Pound Cake

Oh, how I love lemon. It's the flavor that says "yay it's Spring", to me.  Well, actually, I love it all year long but during Spring time, I love it the most.  Here is a recipe for a wonderful pound cake that is moist and tender and, of course, has just the right amount of lemon. I originally saw it on Tartelettes blog, but it is actually from Lori Longbotham, the fabulous cookbook author.  This is the perfect cake to have for breakfast, tea time or to take on a picnic.  I hope you give it a try and enjoy!

Lemon Pound Cake: adapted from Lori Longbotham:

Serves 12 

2 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks unsalted butter - at room temperature
2 1/4 cups sugar (divided)
6 large eggs
1 cup milk
1 1/2 TB lemon zest
1 tsp. pure lemon extract
1/2 cup fresh lemon juice

Directions:

1. Preheat oven to 300F.
2. Butter and flour a 12 cup Bundt pan.
3. Sift the flour, baking powder and salt together twice.
4. Cream the butter and  1 3/4 cups sugar until pale and fluffy about 4 minutes.   Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
5. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
6 .Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
7. Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.

Lasagna

 Lasagna just may be my ultimate comfort food.  I absolutely love it!  It's great for a family dinner and it's equally at home as the shining star at a dinner party.  I have tried many lasagna recipes and this has become my all time favorite.  This is THE BEST LASAGNA!  It has a really thick, rich, super cheesy layers and a killer tomato sauce.  I personally feel that what separates a very good lasagna, from an incredible lasagna, is the sauce.  The sauce for an incredible lasagna has to be Sunday Gravy.  Sunday Gravy is not difficult to make.  You brown your meats, chop a few things and you let the cooking time become a crucial, magic ingredient.  I often make and add meatballs to my Gravy but that recipe will have to wait for another post.  The pork neck bones may seem freaky but they really add incredible flavor to this.  If you are shopping in OC you can get them at Ranch 99 market.  You should have seen the butcher at Bristol Farms face when I went there asking for them!  Seriously LOL!   The best Italian sausage you can buy in OC (imho) is from Claros market in Tustin.  When I make Sunday Gravy I always make extra and freeze it so that when I want to make lasagna the sauce is ready and waiting!

When you look at this recipe, see it as a few day process.  It will be so worth your effort!  If you get in a pinch, you can always make this recipe with a different sauce.  Maybe even jarred.  YIKES!  Also make sure when you make this that you use a pan that has the depth to accommodate it.  The pan I use is  9 X 13 inches and is over 3 inches deep.  The standard pyrex baking dish is not deep enough.

Lasagna:

Sunday Gravy-made at least the day before you start lasagna-recipe follows


1 pound lasagna noodle-cooked al dente (I use Barilla)

Topping:
2 tablespoons butter-cut into 1/4 inch pieces

1/2 cup mozzarella
1/2 cup Parmesan
 
Bechamel Sauce:
 5 tablespoons butter
1/2 cup flour
 4 cups whole milk-at room temperature
2-4 drops hot sauce
1/4 teaspoon nutmeg
salt and black pepper to taste

Directions for Bechamel:
1.In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming.
2.Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.  Add hot sauce and blend.   The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and salt and black pepper to taste.

Cheese Mixture:
2 quarts whole milk ricotta
2 eggs-beaten
1 cup Parmesan
16 ounces mozzarella-grated
1 1/2 cup fresh basil-chopped
salt and pepper

Directions for Cheese Mixture:
1. In a medium bowl, thoroughly mix all ingredients.

Assembling the Lasagna:
1. Preheat oven to 375 degrees

2.Into the bottom of a 13 by 9-inch baking dish, spread 1/2 cup of the Sunday Gravy. Arrange the pasta sheets side by side, covering the bottom of the baking dish.  Evenly spread 1/2 of all the ricotta mixture, 1/3 of the bechamel sauce and a layer of Sunday Gravy.

3. Arrange another layer of pasta sheets.  Evenly spread the second half of the ricotta mixture, 1/3 of the bechamel and another layer of Sunday Gravy.

4.Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the butter into 1/4-inch cubes and top lasagna.  Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about40-50

minutes or until hot through the center.   Remove cover and continue to bake for about 15 minutes.


Sunday Gravy: from the Sopranos cookbook

2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat
OR
2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 garlic cloves
1/4 cup tomato paste
3 (28- to 35-ounce) cans Italian peeled tomatoes
2 cups water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces


Directions:

1. Heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork. Drain off most of the fat from the pot.

2.Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic.

3.Stir in the tomato paste and cook for 1 minute.

4.With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 4-6 hours. If the sauce becomes too thick, add a little more water.

5.After 4-6 hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meat is very tender.

6.To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

My "Make Soon" List

Sometimes it's hard to believe just how many fabulous cooks are out there in the blogosphere.  Check out the incredible looking blog posts I found.  Just like last week, I can't wait to get in my kitchen and try out these recipes.  The hard part is going to be deciding which recipe to start with!  I hope you enjoy.  If you want any of the recipes just click on the blog name.


Kitchen Slave made these incredible Peanut Butter Sandwich Cookies

Check out this delicious Shrimp from Circle B Kitchen .

Oh! My! Gosh!!!  I want a piece of this truffle cake BAD! Its from Menu Turistico

  I found this at For The Love of Cooking.  How yummy does that look!?!

This can be served as either an appetizer or a salad.  Doesn't this look delicious ! From Heart n Soul Cooking.

Inato Lang Filipino Cuisine posted amazing looking Chocolate Gooey Butter Cookies.

Happy blog surfing!!!

Spinach and Artichoke Dip

This dip is a perennial favorite.  It seems like most people have a version of it, but, just in case you don't, here's mine.  It's rich, creamy and bubbly hot. It's great served with crackers or chunks of sourdough.  Its a snap to put together so it's perfect for those times when you are short on time.

Spinach and Artichoke Dip:

3/4 cup mayonnaise ( I'm a Best Foods only girl! )
1/2-3/4 cup Parmesan cheese-grated
1-13.75 ounce can artichoke hearts
1/2 cup spinach ( I use frozen, defrosted, and well drained )
8 ounces cream cheese-softened
1/4 teaspoon hot sauce

Directions:

1. Preheat oven to 375 degrees.

2. Thoroughly mix all ingredients together and spread into a small baking dish.

3. Bake 35-40 minutes or until heated through. Place under broiler if you would like the top browned.

Penne with Vodka Sauce

 This is one of my all time favorite pasta dishes.  When my husband used to travel for work, this was the dish that my son and I would always have for dinner.  It is total comfort food to me. It is from the wonderful book Trattoria by Patricia Wells'.   I remember reading a bunch of Amazon reviews before I bought this book and more than one reviewer said that this recipe alone was worth the price of the book.  I could not agree more.  This is by far and away the best Penne with vodka sauce I've had.  I deeply love Patricia Wells for this recipe!  Thank you, Patricia,  my Penne with Vodka Sauce angel !!!!

Penne with Vodka Sauce: adapted from Patricia Wells

1/4 cup extra virgin olive oil
6 cloves garlic-minced
pinch crushed red pepper
sea salt
1-28 ounce can crushed tomatoes in puree
1 pound penne
2 tablespoons vodka
1 cup heavy cream
2 tablespoons parsley-roughly chopped

1. In an unheated skillet large enough to hold pasta later, combine the oil, garlic, crushed red pepper and 1 teaspoon of salt, stirring to coat with the the oil.  Cook over low-moderate heat for 2-3 minutes.  Do NOT brown garlic.  Add crushed tomatoes.  Stir to blend, and simmer, uncovered until the sauce thickens, about 15 minutes.  (This step is super important.  The sauce needs to thicken for the flavors to intensify.  So the amount of time you cook it is less important than the consistency.  You may need to cook it longer than 15 minutes.)   Taste for seasoning.

2. Meanwhile, bring 6 quarts of water to a rolling boil.  Add 2-3 tablespoons of salt and the penne.  Stir to prevent sticking and cook until al dente.  Drain thoroughly.

3. Add the drained pasta to skillet with the tomato sauce. Toss. Add the vodka, and toss again, then add the cream and toss.  Cover, reduce the heat to low, and let rest for 1 to 2 minutes to allow the pasta to absorb sauce.  Sprinkle with parsley and serve.

My "Make Soon" list

Hello friends!  Today I wanted to share with you some of the wonderful things I found out there on the blogosphere!  I do a lot of blog surfing and love to find new blogs and great recipes.  These are just a few things that I recently spotted and put on my "Make Soon" List !  Honestly, I can't wait to get in my kitchen and start cooking some of these fabulous dishes.  I hope you visit all these wonderful blogs! If you want the recipes, just click on the blog name and you will link directly to them.  Have fun and I hope you enjoy these yummy photos as much as I did!!!


Check out this pasta! OMG!!  Lemon Pasta with Mascarpone and Prosciutto. from Cinnamon Spice and Everything Nice

Look at this incredible looking raspberry almond braid !  Willow Bird Baking

 This Sunday Gravy from Citrus and Candy practically brings tears to my eyes!

 

  Nobody Puts Mama in a Corner made these incredible Klobasnek.  What are they you ask?  They are a gourmet version of Pigs in a Blanket!  How good do they sound?!

Barbara Bakes  made these outrageous brownies!  Can you believe how incredible they look?!

 Homemade Ravioli that looks to die for from Garden of Yum

Hot Feta and Artichoke dip from Deep South Dish looks like a great new appetizer.

Brie and caramelized onion chicken from Dinners For a Year and Beyond !  Super YUM!!!

Chocolate Oatmeal Almost-Candy Bars

 I don't even know where to begin describing these cookie.  Holy Cow Batman! comes to mind.  I have to tell you these really blew my mind.  I guess I wasn't sure about the combination.  Weird huh.  I mean what's not to love?  Dories original recipe had raisins in it along with peanuts.  I guess that's the part that wasn't working for me.  Well, my daughter and I just decided to omit the raisins and switch the nuts to walnuts and bake up a batch.  These were so off the charts delicious.  I couldn't believe it.  The recipe makes a large bunch but we went through it like it was a tiny amount.  It was almost embarrassing.  Well, anyway, if you haven't tried these yet you are truly in for a very sweet treat! 


Chocolate Oatmeal Almost-Candy Bars: slightly adapted from Dorie Greenspan

For the Oatmeal Layer:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks ( 8 ounces ) unsalted butter-at room temperature
2 cups (packed) light brown sugar
2 large eggs
2 teaspoons vanilla
3 cups old-fashioned oats
1 cup walnuts

For the Chocolate Layer:
1 14 ounce can sweetened condensed milk
2 cups semisweet chocolate chips
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup coarsely chopped walnuts

Directions:

1. Center rack in the oven and preheat the oven to 350 degrees.  Butter a 9X13 inch pan and place the pan on a baking sheet.
2. Whisk together the flour, baking soda, salt and cinnamon.
3. Using an electric mixer, beat the butter on medium speed until it is soft and creamy.  Add the brown sugar and beat for 2 minutes, then add the eggs one at a time, beating for a minute after each egg goes in.  Beat in the vanilla.  The mixture should be light and fluffy.  Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear.  Still on low speed, stir in the oats and 1 cup of the chopped walnuts.
4. Set aside 1 1/2 to 2 cups of the mixture, then turn the remaining dough into the prepared 9X13 pan.  Set aside while you prepare the next layer.
5. Set a heat proof bowl over a saucepan of simmering water.  Put the condensed milk, chocolate chips, butter and salt in the bowl and stir occasionally until the milk is warm and stir in the vanilla and 3/4 cup walnuts.
6. Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top.  Don't try to spread the oatmeal, and don't worry about getting the topping even. It will create a a pretty open  lacy pattern as it bakes.
7. Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan.  Transfer the baking pan to a cooling rack for about 2 hours.
8. Run a blunt knife between the edges of the cookie and the pan and carefully turn the cookie out onto a rack.  Turn right side up, then refrigerate for at least 1 hour before cutting. ( Ok so there was no way my fam could wait that long.  I was able to cool it for 2 hours but that was it.  It was fabulous a bit warm and also later when it was refrigerated!)

Caesar Mayonnaise Dressing

I love Caesar salad.  Who doesn't?  It's light, refreshing, tangy, and let's face it, all together way delicious.  While I enjoy it all year round, it seems even better when the weather warms up.  This salad is composed of very few ingredients so it is imperative that each part is as delicious as possible.  Making this salad taste like an epicurean home run requires very fresh romaine, fine quality Parmesan cheese, homemade seasoned croutons, and a wonderful dressing.  I make a few different recipes of this dressing, but when I found this recipe, I thought I'd died and gone to heaven.  It takes a little help from prepared mayonnaise and because of this, the dressing always comes out thick and creamy without having to worry about emulsifying the ingredients.  It also is really quick to whip up.  I bumped up the garlic and lemon juice and added some fresh cracked black pepper and now it's just perfect for me.  Next time you're having a hankering for Caesar Salad give this recipe a try.

Caesar Mayonnaise Dressing: adapted from Epicurious

 Ingredients:

4 cloves garlic-minced
1 teaspoon anchovy paste
3 tablespoons fresh lemon juice
1 teaspoon dijon
1 teaspoon Worcestershire sauce
1 cup mayonnaise ( I use Best Foods )
1/4-1/2 teaspoon fresh cracked black pepper
1/2 cup freshly grated Parmesan

Directions:

1.  Add all ingredients in a medium bowl.  Whisk well until all ingredients are combined well.  Taste and adjust seasoning.

2.  Toss the dressing with salad greens or serve as a dip with crudites