Best Ever Nacho Layer Dip
From Food Network
1 can refried beans
8 ounces cream cheese, softened
1 cup chopped tomato
1/2 cup coarsely chopped jalapenos
1/2 cup finely chopped red onion
1 cup shredded cheddar cheese
1/2 cup sliced scallions
- Preheat oven to 375 degrees F.
- Spread beans over bottom of baking dish. Spread softened cream cheese on top.
- Layer tomatoes, jalapenos, red onion and cheese.
- Bake for 20 minutes or until bubbly.
- Top with scallions and serve with chips.
From Ina Garten
6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream
- Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
- Stir in the cooled chocolate.
- In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined.
- Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft.
- Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Modified from Epicurious and Ozols Business Group
1.5 cups tequila
1/2 cup grand marnier
1/3 bottle beer (light beer: budweiser, coors, miller)
1 can frozen lemonade concentrate
juice from 1 lemon
juice from 1 lime
sugar to taste
salt, if preferred to rim glass
- If desired, rim glass with salt,by rubbing the outside top with lime wedge. Dip into salt, before pouring drink inside.
- In a blender combine all ingredients, blend until smooth. Alternately, combine all ingredients except ice in a pitcher and pour over ice in prepared glass.
Black Bottom Chocolate Pie
From Bon Appetit magazine
2 cups low-fat (1%) milk
1/2 cup chilled whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1-tablespoon dark rum
1-teaspoon vanilla extract
Chocolate Crumb Crust, recipe below
1 cup chilled whipping cream
2 tablespoons powdered sugar
1-teaspoon dark rum
- For Filling: Whisk first 4 ingredients in heavy medium saucepan to blend.
- Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream.
- Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat.
- Add chocolate and whisk until smooth. Whisk in rum and vanilla.
- Cool 5 minutes, whisking occasionally.
- Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
- For Topping: Beat first 3 ingredients in large bowl until firm peaks form.
- Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie.
- Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)
Makes 8 servings.
Chocolate Cookie Crust
From Bon Appetit magazine
Nonstick vegetable oil spray
6 tablespoons (3/4 stick) unsalted butter
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
30 chocolate wafer cookies
- Spray 9-inch-diameter glass pie dish with nonstick spray.
- Stir butter and chocolate in heavy small saucepan over low heat until melted.
- Finely grind cookies in processor. Add chocolate mixture. Process until crumbs are moistened.
- Press crumb mixture into prepared pie dish. Freeze until firm, about 30 minutes.
Makes one 9-inch Crust.
Chili with Cornbread Topping
Modified from Emeril Lagasse and Nigella Lawson
3 tablespoons vegetable oil
2 cups chopped onions
12 slices chopped bacon
2 pounds stew meat, cut into cubes
1-tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4-cup tomato paste
9 cups beef stock
2 tablespoons masa flour (if you cant find masa flour substitute reagular flour)
4 tablespoons water
2 can dark red kidney beans
1 can black beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos
For cornbread topping
1 1/2 teaspoons salt
4 cups cornmeal
1/4-cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
2 teaspoons honey
1/4-cup vegetable oil
2 cups grated Cheddar
- In a large saucepan, heat the vegetable oil.
- When the oil is hot, add the bacon and onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne.
- Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano.
- Brown the meat for 5 to 6 minutes.
- Stir in the garlic, tomatoes, tomato paste, and beef stock.
- Bring the liquid up to a boil and reduce to a simmer.
- Simmer the liquid; partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans.
- Reseason with salt and cayenne.
- Preheat the oven to 425 degrees F.
- Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
- Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
- Pour the cornmeal topping over the chili, or blob it over to cover the top as evenly as possible.
- Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling.
- Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Offer monterey jack, sour cream, tortilla chips, and jalapenos on the side to stir in if desired.
Chipotle Chicken Wings
From A Cook's Tour of Sonoma by Michele Anna Jordan
1 can (8 ounces) chipotle peppers in adobo sauce
8 to 10 cloves of garlic
¾ cup water
juice of 2 limes
2 pounds of chicken wings
blue cheese dip, recipe below
- Purée chipotle peppers with the garlic, water, and lime juice.
- Place the chicken wings in a baking dish that will hold them all in a single layer.
- Pour the chipotle sauce over them and bake at 350 degrees for 45 to 60 minutes.
- Remove from the oven.
- Arrange the wings on a serving platter and place the blue cheese dip in a bowl in the center of the platter. Serve at once.
Serves 4 to 6.
Blue Cheese Dip
3/4 cup mayonnaise
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1/2 cup crumbled blue cheese
salt and pepper
- Combine all ingredients; chill for an hour or two.
- Serve as a dip for the Chipoltle Chicken wings.
Makes about 1 1/2 cups of blue cheese dip.
Baked Feta and Goat Cheese with Marinara
Modified from Cooking Light magazine
2-teaspoon fresh lemon juice
2-teaspoon garlic, minced
1/2 teaspoon crushed red pepper
2 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained
1 6-ounce package feta cheese
1 6-ounce package goat cheese
- Preheat oven to 350°.
- Combine first four ingredients. Sprinkle cheese evenly into a gratin dish or small shallow baking dish coated with butter.
- Top with tomato mixture.
- Bake for 20 minutes. Serve with croutons.
From Dan Smith and Steve McDonagh
1-tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1-teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.
- Put the spinach in a colander and squeeze out all of the excess water.
- Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper.
- Mix well with a rubber spatula, and transfer to a decorative bowl.
- Allow to sit for 30 minutes before serving so the flavors can blend.
- Serve with crispy croutons.