Food finds

Feb 01, 2009

 brought these to our MADS potluck today, and multiple people requested the recipe. I followed the below (made a double batch) with the exception that when it calls for Splenda, I used half Splenda, half erythritol (would have used all erythritol if I'd had enough!):

Cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla

Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla

SHARI and SIG OT's Man-Oh-MANICOTTI!

Start with a pretty basic post RNY pancake recipe:

EGG CREPES: 3 egg whites and one whole egg  (we were out of Egg Beaters) 1/2 cup fat-free ricotta  4 tbsp whole wheat flour A small amount - two tablespoons tops - of skim milk, to thin it out (you could use water) 1/2 tsp kosher salt FILLING:  Whatever was left of the ricotta - 1 1/2 cups 1/2 package frozen chopped spinach - squeezed dry, dry, dry 6 ounces Perdue chicken (Italian flavor), chopped very fine (processor's good) A couple of tablespoons Parmesan cheese 1/4 cup 2% mozzerella sauteed minced onion & garlic and oregano ALSO: 1.5 cups marinara sauce 2/3 cup 2% mozzarella _______________________________________________ Use a saute pan and make 7 very thin pancakes..stack on paper towels to absorb excess moisture as they finish. Pour 1/2 cup marinara in the bottom of a small casserole dish (9x12"). Put a good sized blob of filling on each "pancake" and roll, place into casserole.   Top with more marinara & 2/3 cup 2% mozzerella Bake @ 350 degrees for 20-30 minutes until golden brown & delicious. * Note: egg crepes will not absorb sauce like pasta does, so you may wish to serve with additional sauce on the side.

This shit is awesome.

Ingredients:
16 ounces cream cheese
1/2 cup real butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped fresh strawberries
1 cup graham cracker crumbs

Directions:

Soften cream cheese and butter. Beat well. Cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in strawberries. Refrigerate in a bowl for 3 hours. Form into a ball, then roll in crushed graham cracker crumbs.

**I mix graham cracker crumbs into the cheeseball as well.**
Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat

1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Buffalo Chicken Wing Dip
2 chicken breast halves, cooked and shredded
8 ounces cream cheese
3/4 cup buffalo wing sauce (or more if you like it spicy)
3/4 cup blue cheese dressing
1-1 1/2 cups shredded three cheese blend (I used cheddar, Monterey jack, mozzarella)
Place all ingredients in a microwave safe bowl and heat on high, in one minute increments, until heated through, smooth, and creamy. Place in a crock pot on low to keep warm. Serve with celery cut in one inch pieces. This also goes well with corn chips or tortilla chips.

Spinach and Artichoke Dip
1– 10 ounce package chopped spinach, drained well (squeeze as much liquid out as possible)
8 ounces sour cream
1 jar artichoke hearts, rinsed, drained, and chopped
1 package Hidden Valley Ranch dressing mix
1 package (8 ounces) shredded mozzarella cheese
1/2 cup Parmesan or Pecorino cheese

In a microwave safe bowl mix all ingredients until well blended. Microwave on high for 2 minutes. Stir well and microwave one more minute or until mixture is hot and cheeses are melted. Serve with long, soft French loaf, sliced. Serves 6.
Alabama White BBQ Sauce

2 Cups Mayonnaise
1 Cup Distilled White Vinegar
1/2 Cup Apple Juice
2 Teaspoons Prepared Horseradish
2 Teaspoons Ground Black Pepper
2 Teaspoons Fresh Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper


Centercut Chops with Maytag Blue Cheese Butter Ingredients: •4 tablespoons (½ stick) unsalted butter, at room temperature •1 ounce Maytag Blue cheese, crumbled, at room temperature •1 tablespoon chopped toasted walnuts (see note) •1 tablespoon thinly sliced fresh basil •Coarse salt (kosher or sea) and freshly ground black pepper •4 bone-in pork loin chops (each about 1¼ inches thick and 8 to 10 ounces) •2 cloves garlic, cut in half crosswise •Coarse salt (kosher or sea) and freshly ground black pepper Preparation: 1. Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork. Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty). The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.   2. Set up the grill and preheat to high.   3. When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper. Brush and oil the grill grate. Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side. When ready to turn, the chops will be nicely browned on the bottom.

To test for doneness, use the poke method; the meat should be firm but gently yielding. Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160°F.   4. Transfer the grilled chops to a platter or plates and let rest for 2 minutes. Top each with a dollop of the blue cheese butter and serve.Centercut Chops with Maytag Blue Cheese Butter
  Ingredients: •4 tablespoons (½ stick) unsalted butter, at room temperature •1 ounce Maytag Blue cheese, crumbled, at room temperature •1 tablespoon chopped toasted walnuts (see note) •1 tablespoon thinly sliced fresh basil •Coarse salt (kosher or sea) and freshly ground black pepper •4 bone-in pork loin chops (each about 1¼ inches thick and 8 to 10 ounces) •2 cloves garlic, cut in half crosswise •Coarse salt (kosher or sea) and freshly ground black pepper Preparation: 1. Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork. Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty). The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.   2. Set up the grill and preheat to high.   3. When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper. Brush and oil the grill grate. Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side. When ready to turn, the chops will be nicely browned on the bottom.

To test for doneness, use the poke method; the meat should be firm but gently yielding. Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160°F.   4. Transfer the grilled chops to a platter or plates and let rest for 2 minutes. Top each with a dollop of the blue cheese butter and serve.Centercut Chops with Maytag Blue Cheese Butter Ingredients: •4 tablespoons (½ stick) unsalted butter, at room temperature •1 ounce Maytag Blue cheese, crumbled, at room temperature •1 tablespoon chopped toasted walnuts (see note) •1 tablespoon thinly sliced fresh basil •Coarse salt (kosher or sea) and freshly ground black pepper •4 bone-in pork loin chops (each about 1¼ inches thick and 8 to 10 ounces) •2 cloves garlic, cut in half crosswise •Coarse salt (kosher or sea) and freshly ground black pepper Preparation: 1. Make the blue cheese butter: Place the butter and blue cheese in a mixing bowl and mash together with a fork. Stir in the walnuts and basil and season with salt and pepper to taste (add just a little salt; the cheese is already quite salty). The blue cheese butter can be kept refrigerated, covered, for 5 days or frozen for 3 months.   2. Set up the grill and preheat to high.   3. When ready to cook, rub both sides of each pork chop with a half clove of garlic, then season the chops generously with salt and pepper. Brush and oil the grill grate. Place the chops on the hot grate and grill until cooked through, 6 to 8 minutes per side. When ready to turn, the chops will be nicely browned on the bottom.

To test for doneness, use the poke method; the meat should be firm but gently yielding. Or insert an instant-read meat thermometer sideways into a chop: The internal temperature should be about 160°F.   4. Transfer the grilled chops to a platter or plates and let rest for 2 minutes. Top each with a dollop of the blue cheese butter and serve.

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