Eggplant Dip

I've been really bad about posting recipes recently, even though I've been trying a lot of new recipes.  I actually remembered to take a picture of this one, but it looked like greyish goop, so I'll spare you.  It was super yummy, though!  The kids all even enjoyed it.

3 medium eggplants
2 Tbl, plus 1/4 cup olive oil
4 cloves garlic, minced
1 1/2 cups feta cheese
1/2 cup walnuts, chopped
S&P to taste

Preheat oven to 400.  Brush eggplants with olive oil and pierce them with a fork.  Roast in the oven until the skins are brown and the eggplants are soft, about 30 minutes.   Cool slightly, peel, and cut into chunks.

Place eggplants, garlic, feta, walnuts and olive oil into the food processor.  Process until only a few chunks are left.  Season with S&P.

Cheesy Ranch Tater Tots

1 Bag frozen tater tots (I got a king size bag and used around 1/2)

Sour Cream Ranch Sauce
1 cup light sour cream
1/2 cup ranch dressing
1/4 cup milk

Toppings
1 cup (or as much as you like) shredded cheddar cheese
1/2 cup shredded mozzarella cheese (didn't use this time as I didn't have any)
1/2 cup real bacon bits.  Or more.  Lots more.  I cooked up 3/4 pound....
1/4 cup green onions
Salt and pepper to taste (I didn't think it needed it).

1.  Cook frozen tater tots according to package directions.  (I actually cooked up the amount I used on 2 trays, to maximize crispiness.  What you see on the tray above is after it was all assembled.)
2. Spread 3/4 of the Sour Cream Ranch Sauce onto an oven safe serving platter.  I used a baking sheet.
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.

Serve immediately.

Like making twice baked potatoes, but different.  About 30 minutes prep time.

Chocolate Cookie Dough Dip

I read about this recipe on a blog somewhere, but I can't remember where.  We served it up at Abigail's birthday party.  It is decadently delicious.  We had it with graham crackers and nilla wafers as dunkers, but a spoon works equally as well.  :)

1 cube butter
1/3 cup brown sugar
1 8oz block of cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 cup mini chocolate chips

Melt butter and brown sugar together, stirring until bubbly and the sugar dissolves.  Add vanilla.  Set aside to cool a bit.

Beat cream cheese and powdered sugar together.  With mixer on low, stir in brown sugar mixture.

Stir in most of the chocolate chips, and then sprinkle the rest on the top.

Spiced Pecans

I forgot to take a picture of this one, and then they were gone.  They are so yummy.  The kids even loved them, and they usually aren't nut fans.  I looked at a couple recipes and combined them.  And didn't write it down, of course.  But this is what I think I put in there.

1# pecans
1 egg white
1 T water
1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp chili powder

Mix together egg white and water until foamy in a big bowl.  In a different bowl mix together sugar and spice.  (And everything nice.)  Toss pecans in egg whites until coated.  Sprinkle the sugar mixture on top and toss until coated.  Spread out on a cookie sheet or roasting pan.  Bake at 325 for 20 minutes.  Let cool slightly in pan, and then cool the rest of the way on wax paper.

Bruschetta

1 loaf french bread sliced into 1-inch slices
3 T butter
1 pint cherry tomatoes
4-5 cloves of minced garlic
6 large basil leaves
3 T olive oil
juice of 1/2 lemon
salt and pepper

Butter slices of bread and place on baking sheet. Bake at 350 for 5 min until golden brown.
In a bowl, mix all other ingredients. Top each bread slice with a spoonful.

Cheese ball

This is one of Mom's recipes. I must admit, I've never made one before today, only enjoyed eating them in the past. But it is super simple to make.

8 oz cheddar cheese, grated (room temp)
8 oz cream cheese (room temp)
4 oz blue cheese, crumbled (room temp)
1 tsp worcestershire sauce
1/2 tsp garlic powder
Chopped walnuts
Parsley flakes

Mix together all the ingredients in a bowl, using hands. Shape into 3 balls. Roll in walnuts and parsley. Wrap in plastic wrap until ready to serve. Make a few days ahead of time for the flavors to blend.

Chili Cheese Dip

This one looks gross but tastes great. My cousin's ex-boyfriend showed me how to make it one thanksgiving. My cousin's comment later? "At least he was good for something!"

Anyway: combine one can of chili and one package of cream cheese in a saucepan and cook for medium heat, stirring constantly. Make sure you get all the lumps of cream cheese stirred in. Use as a dip for tortilla chips. Easy and delicious!

BBQ Biscuits

This recipe originated from a Pillsbury cookbook, and I tweaked it a little.

1# ground beef or turkey
1/2 cup BBQ sauce
1/2 onion, chopped
1 tbl brown sugar
1 can crescent rolls (or the new "recipe creations" sheet of dough)
1/2 cup shredded cheese

• Brown the meat and the onion together. Add the BBQ sauce and brown sugar and heat through.
• Meanwhile, spray 10 standard sized muffin cups and preheat the oven to 400.
• Roll out the dough and then cut out squares that are about 3 inches big. Place one in each muffin cup, pressing firmly into the bottom and sides. It may come over the top a little, but not much. (I ended up only having enough to make 9.)
• Put a few spoonfuls of meat into each one, topped with cheese. I made three just cheesey ones for the kids.
• Bake 10-15 minutes, or until edges of the rolls are golden. Cool one minute before removing from the pan.

I made iced tea last night, too. I knew Zachary liked it, but I guess I didn't realize quite how much until I caught him like this:

WARM PEPPER AND ARTICHOKE SPREAD

1 cup grated Parmesan cheese
8 oz. pkg. cream cheese
1/2 c. light mayonnaise (or go all out and DON'T use light :) )
1 clove garlic, minced
14 oz. can artichoke hearts
1/3 c. roasted red pepper
(I've also added spinach to this or used spinach in place of the artichoke hearts)

Stir Parmesan cheese, cream cheese, mayonnaise, and garlic til smooth. Add artichoke hearts and red pepper (drained). Spread in 8 x 8 dish or pie plate. Bake at 350 degrees for 20-25 minutes. Serve with crackers or baguette bread. I've even added leftover chicken to this and we've eaten it as a weekend meal. It's one of Pete's......"if I was on death row and was getting my last meal, what would I want" meals. Just for future reference.....my kids won't touch this with a ten foot pole.