1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard (add more if you like)
Kosher salt and freshly ground pepper
bread, baguettes, or crackers
Paprika, for dusting
In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.
Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.
Serve with toasted bread, baguettes, or crackers.
4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving
Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.
Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.
Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
Serve with bread, crackers and apple and/or pear slices for dipping.
Yield: About 10 servings
8 slices bacon (9 oz) cooked until crisp, cooled and crumbled into bits
1 (8 oz) pkg. Neufchatel cheese, softened
1 1/4 cups sour cream
1 (1 oz) pkg. Hidden Valley Original Ranch Dressing Mix
1 cup finely shredded sharp cheddar cheese
1/3 cup chopped green onions (from about 2)
Fresh vegetables and crackers, for serving
Place Neufchatel cheese in a medium mixing bowl and using an electric hand mixer whip until smooth.
Add sour cream and mix until smooth.
Add dressing mix, cheddar cheese, green onions and bacon and stir and fold until well blended*.
Serve with vegetables and crackers.
Store dip in refrigerator in an airtight container.
*If you’d like to have some of the cheddar, onions and bacon on top of the dip just set some aside before mixing the rest in.
Makes 26 Quarter Cup Servings
2 8-ounce tubs cream cheese with chive and onion
1 10-ounce can chopped tomatoes and green chile peppers
1/4 cup milk
1 teaspoon ground cumin
1/2 teaspoon fajita seasoning
2 cups finely chopped cooked chicken
2 cups shredded American cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
1 15-ounce can white kidney (cannellini) or small white beans, rinsed and drained
2 tablespoons snipped fresh cilantro
In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning.
Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.
Cover and cook on low-heat setting for 2 1/2 to 3 hours.
Serve immediately or keep covered on warm or low-heat setting for up to 2 hours.
Just before serving, stir in cilantro.
Serve dip with toasted pita wedges.
2 8oz cream cheese boxes
2 big spoonfuls sour cream
2 pkgs of taco seasoning
chopped black olives
chopped green pepper
4 cups shredded Mexican Cheese
Beat cream cheese and sour cream together til smooth, add taco seasoning.
Spread on large glass dish, top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced.
Top with cheddar cheese, use any corn chips you desire.
Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too.
I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic.
It can be split into 2 round cake pans if you have picky eaters too.
Serving: 6 to 8 as an appetizer
1 lb raw shrimp, peeled and deveined*
Salt and black pepper to taste
1 Tbsp olive oil
Juice of 3 medium limes
2 medium/large avocados
1/2 english cucumber
3 medium (or 4 roma) tomatoes
1 small onion, finely diced
1/2 bunch Cilantro, chopped
Tortilla chips and Tabasco sauce to serve
Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
Notes *If using any sized pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
16 oz. cream cheese, softened
2 cups + 1/4 cup shredded cheddar cheese, reserve the 1/4 cup for topping
1 1/2 cups La Victoria green taco sauce
1 cup chopped rotisserie chicken
Preheat oven to 350 degrees F.
Mix all ingredients together in a medium mixing bowl and pour into an 8×8 inch sprayed baking dish.
Sprinkle with 1/4 cup shredded cheddar cheese.
Bake for 30 minutes.