Tuesday, December 15, 2009

A Few Easy Recipes You Should Know About

I am not kidding you- the following recipes are NOT for the lactose intolerant. They are all loaded with lactose-intolerant enemies and nearly put myself in a coma for an entire evening! Fair warning.

First, it starts with two wonderful appetizers.. both of which, you've probably at least had or tried some variation of.

The third is a rich beverage served warm with peppermint shavings on the side.

Each of these have come out of my kitchen in the last two weeks, and have been jubilantly consumed with merry smiles and warm hearts.

Thanks to my cousins who submitted the appetizer recipes to our family cookbook-Lisa and Heather Cole.

Artichoke and Spinach Dip

1 package cream cheese (8 oz)
1 14-oz can artichoke hearts, drained and well chopped
1/2 cup frozen spinach, thawed and drained very well
1/4 cup mayo
1/2 cup grated parm cheese
1 clove garlic, finely minced
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
Salt and pepper to taste

Soften the cream cheese and mix it with mayo, parm. cheese, garlic, and seasonings and stir well so everything is blended. Add the artichoke hearts and spinach and store in fridge until ready to use. Grease a glass pie dish and pour dip in, with mozzarella cheese spreaded all over the top. Bake for about 25 minutes at 350 until the top is golden brown. Serve with chips, cucumbers, or crostini.

Spicy Cream Cheese Rolls

12 oz cream cheese
8 oz sour cream
4 oz can green-chilies
1/2 cup green onion, finely chopped
1/2 cup black olives, finely chopped
2 cups sharp shredded cheese
1/2 cup cumin
Tortillas (for the holiday, I've used both red and green ones:))

Make sure the cream cheese is softened and easy to blend well. Combine the cream cheese with all other ingredients. Taste to see if it needs salt or pepper....
Spread a good spoonful all over each tortilla and refrigerate for at least one hour (this helps them become firm so they are easier to slice).

When ready to serve, use a sharp knife to cut into 1/2 inch pieces.

White Hot Chocolate

1 1/2 cups white chocolate chips
1 cup half & half
3 cups milk

In a large saucepan over medium heat, combine the white chips with half&half until the chips are nicely melted. Add milk, and bring to a soft simmer until the mixture is incorporated and heated through. Serve warm with toppings!

1 comment:

Valerie said...

Yummy! I copied the cream cheese rolls and hope to make them soon. I've never tried white hot chocolate. Sounds good. I hope to come back and check out more of your recipes when I have more time.