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Starred Recipes

3 Stars - A Family Favorite
2 Stars - Really Good, Will Make Again
1 Star - Good Recipe, Probably Won't Make Again

January 27, 2013

Cranberry-Apple Delight

Cranberry-Apple Delight
This recipe comes from the November/December 2012 Mississippi Magazine and I would have called it a "Crisp" instead of a "Delight", but I'll stay true to the original title!
My mom has a wonderful Apple Crisp recipe, but I was intrigued by this one because it mixes apple and cranberry, which I thought would be great for a winter baby shower/wine club gathering.
You'll notice there are no cranberries.  Epic fail!  I couldn't find raw cranberries anywhere in January!
So I replaced them with more apples - I vow to try this recipe with the cranberries next Fall.
This is a quick recipe and great for a crowd.
I cut up 10 cups of tart green apples (normally would be 6 c apples and 4 c raw cranberries), tossed them with lemon juice and sugar and place them in a sprayed 9x13 baking dish.

Then I mixed up the topping by combining melted butter, uncooked oats, all-purpose flour, brown sugar, and chopped pecans.

I crumbled this on top of the apples, and baked for 50 minutes at 350*.

It was delicious and didn't last long served hot out of the oven with vanilla ice cream!
Double click to print as a 5x7 recipe card.

January 20, 2013

Artichoke Dip

Artichoke Dip
I had to do a quick search on the blog to make sure I hadn't already put this recipe out there.
It's an oldie but a goodie, and one that I share regularly with friends who want an easy appetizer.
I've made it for years.

Drain two cans of artichokes and mash them up with a fork on a cutting board. 
The more you mash, the creamier the dip will be.

Mix artichokes together with shredded Parmesan cheese, mayo, lemon juice, and salt & pepper to taste. 

Bake at 350* for 30 minutes until hot and bubbly.
Tastes great with Triscuits! 
Double click to print as a 5x7 recipe card.

Buffalo Chicken Dip

Buffalo Chicken Dip
I saw this recipe in Mississippi Magazine (the Fall 2012 edition) and knew there would soon be a great opportunity to make this appetizer.  Tailgating, Super Bowl party, who knew?  But I knew it would be a hit, and it was!
I made this dish for a recent Wine Club/baby shower that we hosted and it was the first dish to run out.  That's always a good sign.
You start by melting cream cheese over medium high heat until smooth.
Then you stir in finely chopped celery, hot wing sauce, and shredded chicken.
Transfer it to a baking dish.
And top with crumbled bleu cheese.
This point I covered the dip and put it in the oven until a few minutes before the party.
Bake it for 20 minutes at 425* and serve with Frito Scoops.
I don't eat much chicken, but this was really really good!
Double click to print as a 5x7 recipe card.

Citrus Sangria

Southern Living's Citrus Sangria
We hosted our Wine Club last weekend and I made a big batch of this Citrus Sangria from the December 2011 Southern Living. 
It's so simple.  I wanted to share it although does two ingredients really count as a recipe?
Combine 2 bottles of white Zinfandel and 4 cups of white grape juice.
Slice a lemon, orange, and lime and chill for 4 hours.
Serve over ice.

Grape Salad

Grape Salad
 When we were at home at Thanksgiving, my mom made this salad, and it was sooo good.
I made it this past week for our Wine Club/Baby Shower (what a combo!), and then again when I hosted my daytime Book Club, As the Page Turns.

It's rather addictive, and is really sweet.
I actually cut back on the sugars and didn't notice the difference.
A great, easy dish for a big group (especially kids!)
Remove stems from grapes.
Mix together cream cheese, sour cream, and granulated sugar.
Toss together with the grapes and place in a serving bowl.
Combine brown sugar and chopped pecans and top the grapes.
Cover and chill before serving.

January 17, 2013

Kale, Kale, Kale

It's been well over a month since I posted a new recipe.
Unfortunately for you, I have two kale recipes to share in this post.
I love kale though, but I'm still learning how to cook it. 
Thought I'd share two recipes that worked well for us.
I'll admit up front I was having camera issues so not the best photos, oh well.
This first is one of those funny-titled ones from the Abs Diet Cookbook.

Kale, Kale, The Gang's All Here
This very simple recipe was delicious.  I'll certainly make it again and again.

Heat olive oil in a frying pan and cook minced garlic for 1 minute.

Add chopped kale and saute for 5 minutes until wilted.  

Add one can of rinsed & drained cannellini or navy beans. 
Add to the kale and garlic and heat through.
Season with salt & pepper, and drizzle on more olive oil if you want.
Blurry, but yummy.
The second kale recipe comes from my new cookbook Chloe's Kitchen
I love this cookbook!  I'm actually reading it cover to cover right now.
Garlicky Greens
Very similar to the above recipe, this one has a kick to it, and no beans.
Heat olive oil in a frying pan and stir in kale, heating until wilted, about 5 minutes.  Add lots of minced garlic and cook for another minute.  Remove from heat and toss with lemon juice and red pepper flakes.  Serve immediately. 
(Ok, that might be pushing it, but really not bad!)
Eat Your Veggies!