Appetizers

Date Rumaki

December 30, 2013 by Lynsey Leave a Comment

Well, we are T-minus three days till 2014! Can you believe it? Where has 2013 gone? Just think, tomorrow night we’ll be celebrating the end of another year and waiting for that big ol’ crystal ball to drop.

Since the countdown to the new year has commenced I’m sure plans and preparation for parties are well underway. That means drinks are being mixed and bought and menus are being made.

Today I’m sharing a yummy and easy recipe over at The Way To His Heart. Date Rumaki; it’s simply dates stuffed with a sweet cream cheese mixture and an almond and it’s wrapped in bacon and baked to allow the bacon to crisp. It’s a simple but amazing recipe.

I was introduced to these little goodies at my brother’s wedding almost 2 years ago and have been infatuated with them ever since. They are the perfect finger food and would make a terrific addition to your New Year’s Eve spread.

Peppermint White Chocolate Cheesecake Dip

December 13, 2013 by Lynsey Leave a Comment

We’re well into the Christmas season which probably means your tree is up, halls are decked and there are many presents under your tree. Along with the decorations and shopping comes parties, gatherings and friends popping in. A quick, no fuss, and yummy snack that can be thrown together in a snap is a must this time of year.

This dip is just that. It can be prepared in under five minutes, no bake time needed and can be served with a variety of dippers. Making this ideal for those friends that pop in or for a last minute get together at a friends house. This is one of those dishes that looks impressive but doesn’t take much effort.

During Thanksgiving I shared a recipe for pumpkin cheesecake dip that was amazing. All the smooth, sweet goodness of a pumpkin cheesecake with none of the fuss. It was the perfect recipe for fall and all those Thanksgiving gatherings. And I can’t tell you how many people I heard from regarding that dip; it was a hit and people were making it left and right. So once we got through Thanksgiving and I had consumed my fare share of all things pumpkin I started transitioning into Christmas and thinking of all things Christmas. For these recipes I started going through different goodies in my head that were associated with this time of year. Once the thought process started the ideas began flowing.

What are a few food items that come to mind when you think of Christmas? For me it’s chocolate, cranberries, white chocolate, hot cocoa, treats dusted in powdered sugar, peppermints and all things sweet. Peppermints are a staple this time of year from tree décor, kid’s art projects, to baking; those red and white minty candies are everywhere. I stocked up on one of my favorite baking items for this time of year as soon as I saw them hit the shelves; these Andes baking chips are one of my weaknesses and one of my favorite things to cook with this time of year, so I new these were a must for this dip. What pairs perfectly with mint? White chocolate, of course!

So it was a done deal; peppermint white chocolate cheesecake dip. Yup. That was happening. This dip is to Christmas as my pumpkin cheesecake dip is to Thanksgiving. It’s a must. You’ve got a smooth creamy white chocolate cream cheese that is beat until light and fluffy. Fresh whipped cream is folded in to lend that airy texture that is so amazing. Then a hefty does of Andes baking chips are folded throughout the cheesecake dip. Bits of red from the mints shine through the frosty white cheesecake batter. Then another sprinkle of the chips are tossed over the top along with bits of crushed peppermint; not only making a beautiful and simple garnish but adding a layer of texture and more minty flavor. This dip will be a hit your Christmas parties or your festivities on Christmas day. You may want to make a double batch to ensure that everyone actually gets to taste some, because I promise you won’t be able to top with just one taste.

Serve this with pretzels, vanilla wafers, graham crackers, chocolate covered graham crackers or chocolate dipped pretzel sticks. Or just scoop it up with a spoon and enjoy pure bliss!

Peppermint White Chocolate Cheesecake Dip

Ingredients:

1 (8oz) package cream cheese, room temperature
1/2 Cup white chocolate, finely chopped and melted
1/2 Cup powdered sugar
1/4 Tsp peppermint extract
1/4 Cup heaving whipping cream
1 Tbsp sugar
1/2 Cup Andes peppermint baking chips
Crush peppermints, for garnish-optional

Directions:

Place whipping cream in a medium bowl and beat on high until it begins to thicken. Once the cream has thickened, add the granulated sugar and beat on high until stiff peaks form. Set aside.

Finely chop white chocolate and place in a microwave safe dish and heat in 20 second intervals, stirring after each, until chocolate is smooth and melted.

Place the cream cheese in a medium bowl and beat on high until smooth. Add the powdered sugar and mix to combine. Once the powdered sugar in incorporated increase spead and beat on high for 1 minute. Add the peppermint extract and stir incorporate.

Add the whipped cream and gently fold in. Add the baking chips and stir to combine. Place in a serving dish, top with additional chips and crushed peppermint. Serve with graham crackers, vanilla wafers, chocolate covered pretzels, or chocolate covered graham crackers.

Recipe source: A Lynsey Original

SRC: Deviled Eggs

November 25, 2013 by Lynsey 11 Comments

Deviled eggs are one of those things that at home at practically every event. Potlucks, family reunions, parties, showers, and the list goes on and on. You would be pretty hard pressed to walk into any type of event that offers food and not find at least one platter of deviled eggs.

Deviled eggs are one of my favorite appetizers and sides. And I think I’m in pretty good company. Every time it’s time to get in line for food it seems like everyone has their eyes on the platter of eggs and their counting how many eggs there are and just how many people are in front of them, trying to figure out if they will in fact be able to enjoy at least one of those amazing deviled eggs. And if you’re one of the lucky ones that makes it close enough to the front to score one, well, it’s like you’ve just hit the jackpot.

There’s just something so wonderfully addicting about these eggs. Boiled eggs filled with a concoction of egg yolks, mayonnaise, mustard and a few various other add-ins. Something so simple but so delicious. Have you noticed that deviled eggs are one of those recipes that have about a million different variations? No matter what variation I’ve tried, I’ve always be grateful when I was lucky enough to score one or two.

So, for this month’s Secret Recipe Club I chose that infamous appetizer from Dena’s blog, Oh! You Cook! But that decision didn’t come easily, Dena features a variety of recipes on her blog; from Jewish specialties, to easy snacks like chocolate covered bananas, and some of the most mouthwatering breads you’ve laid your eyes on. So after much deliberation I decided to make one of my all-time favorite appetizers, deviled eggs. And let me tell you, I was beyond excited to make these and to eat them. Just like at the potlucks, these eggs didn’t hang around long and I guarantee you they won’t last long around your next event either.

Deviled Eggs

Ingredients:

4 Eggs

1 Tbsp mayonnaise

1/2 Tbsp sour cream

1 1/2 Tsp mustard

1 Tbsp sweet pickle relish

1 Tsp onion, minced

1 Tsp capers, roughly chopped

1/2 Tsp caper juice

Salt and pepper, to taste

Paprika, for garnish

Parsley for garnish

Directions:

Place eggs in a large saucepan and fill with enough water to just cover the eggs. Place over medium heat and allow water to come to a boil. Once the water has reached a boil, reduce heat to low, cover and allow sit over heat for 10 minutes. Remove from heat, drain and cover in cold ice water. Allow to sit until cool, about 5-10 minutes.

Drain the water and remove the shells from the eggs. Cut the eggs in half, remove the yolk and place in a bowl. Rinse the whites of the eggs place flat side down on a plate to dry.

Meanwhile add the mayonnaise, sour cream, and mustard to the yolks and beat on medium to incorporate and until the mixture is smooth. Add the pickles, onions, capers, caper juice, salt and pepper and mix to combine. Taste, adjust seasonings if necessary. Place the mixture in a piping bag and pipe into the egg whites.

When ready to serve sprinkle with paprika and top with parsley.

Recipe source: Adapted from Oh! You Cook!

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Sweet Potato Tartelettes

November 15, 2013 by Lynsey Leave a Comment

When I think about the spread on Thanksgiving there are a few staples that come to mind. There’s the turkey, which is the centerpiece of the whole meal. Because what is Thanksgiving without the bird? Then there’s the supporting characters; green bean casserole, mashed potatoes, rolls of some sort and the infamous sweet potato casserole.

Sweet potato casserole. This is the casserole that causes much debate. Some people love it and Thanksgiving just wouldn’t be Thanksgiving without it. Others despise it and don’t even want it in their site. Then there’s the whole with or without marshmallow debacle. I believe the sweet potato casserole lovers of the world are divided when it comes to this.

Some think “What is sweet potato casserole without the marshmallows?”, while others think “Why in the world would you put marshmallows on this casserole, just top it with the pecan sugar mixture”. Then there’s the minority, the people who want a mix of both marshmallows and sugar.

Since Thanksgiving is right around the corner and I’m one of the fans of the infamous sweet potato casserole I thought it would be fun to come up with a clever, handheld version of the controversial dish. Everyone loves little food, there’s something about it that’s just so cute. Plus food that fits in the palm of your hand is just so much fun to eat.

I took the delicious sweet potatoes and seasoned them with a little butter, vanilla, cinnamon and brown sugar and I spooned it in little phyllo cups. Then I topped it with a brown pecan, sugar, cinnamon mixture and then I topped it with a few marshmallows. I popped them in the oven just long enough for the sugar to crisp a bit and the marshmallows to toast. This gives you all the deliciousness of the sweet potato casserole in a handheld version that takes a fraction of the time. Serve these as a side or appetizer at your turkey day gathering.

The only question is: are you a marshmallow on top kind of person or sugar pecan person? Customize these how you like and have a happy Thanksgiving!

Sweet Potato Tartelettes

Ingredients:

For the filling-

1 Large sweet potato

1 Tbsp unsalted butter

1/8 Tsp cinnamon

1/4 Tsp brown sugar

1/2 Tsp milk, plus more if needed

1/4 Tsp vanilla

Pinch of salt

For the topping-

1 1/2 Tbsp brown sugar

1 Tsp granulated sugar

1/4 Tsp cinnamon

1/2 Tbsp chopped pecans

To assemble-

1 (12 count) package phyllo dough cups

36 Mini marshmallows

Directions:

Preheat oven to 350.

For the topping-

In a bowl combine the brown sugar, sugar, cinnamon and pecans, stir to combine. Set aside.

Using a fork, prick the potato all over numerous times. Place in the microwave and heat for 5-8 minutes, until tender to touch. Allow to sit in the microwave for an additional 5 minutes. Alternately, bake the potato at 350 for 45-50 minutes, until fork tender.

Once the potato is cool enough to handle cut in half, scoop out the flesh and place in a medium bowl. Add the butter, cinnamon, brown sugar, milk and vanilla and beat on medium until mixture is smooth and all the ingredients are incorporated. Taste, adjust seasonings if needed. If the mixture is too thick add a bit more milk, half a teaspoon at a time.

Place phyllo cups on a baking sheet. Spoon a tablespoon of the potato mixture into each cup, cups should be filled almost to the top. Top each cup with half a teaspoon of the sugar mixture, then top with 3 marshmallows.

Place in the preheated oven for 5-8 minutes, long enough to heat the potatoes and toast the marshmallows.

Remove and serve immediately.

Recipe source: A Lynsey Original

Pumpkin Cheesecake Dip

November 14, 2013 by Lynsey Leave a Comment

Is pumpkin your thing? What about cheesecake? Well then, what about pumpkin cheesecake? If you answered yes to any or all of the above questions then this is the dessert for you. Pumpkin cheesecake dip. Oh yes, it’s every bit as good as it sounds but with have of the work of cheesecake. All the goodness of cheesecake with half the work? Too good to be true? Absolutely not!

Let me tell you, this dip is nothing short of amazing. But I mean look at what we are talking about, pumpkin cheesecake dip. How could it be anything but incredible? You know me and my pumpkin, I’m a fan to say the least. And this dip, well, this dip has everything I expect from a good pumpkin dessert…and then some.

It’s full of pumpkin flavor and all the warm spices you expect from any good fall dessert; cinnamon, pumpkin pie spice, and brown sugar. It’s light, fluffy, and creamy, so easy to make and comes together in no time. There’s no baking involved, making the a perfect option for a dessert that needs to be whipped up for a last minute get together. All the things that a good dessert is made of.

To garnish this dip I topped it with a sprinkle of cinnamon and some graham cracker crumbs. You could also top it with chopped pecans, chocolate chips or white chocolate chips. I served it with Stacy’s pound cake crisps, but apples, pretzels, vanilla wafers or graham crackers would be delish as well. This dip would be the perfect pre-feast snack at your Thanksgiving gathering or any festivities going on throughout the holiday season!

Pumpkin Cheesecake Dip

Ingredients:

1 Stick (8oz) cream cheese, room temperature
3 Tbsp brown sugar
2 Tbsp powdered sugar
2 Tbsp white sugar
1/4 Cup pumpkin puree
1/2 Tsp ground cinnamon
1 Tsp pumpkin pie spice
1/2 Cup heavy whipping cream

Directions:

Place cream cheese in a medium mixing bowl along with the brown sugar and powdered sugar. Beat on high until light and fluffy and sugar is completely combined with the cream cheese. Add the pumpkin puree, cinnamon and pumpkin pie spice and beat on medium until incorporated.

Place the heavy whipping cream in a medium bowl and beat on high until mixture begins to thicken, about 2 minutes. Add the granulated sugar and beat on high until peaks begin to form and the texture resembles whipped cream. Add the whipped cream in the cream cheese mixture and gently fold until combine.

Transfer to a serving dish. Top with crumbled graham crackers and cinnamon. Serve with pretzels, graham crackers, or pound cake.

Recipe source: A Lynsey Original

Cheesy, Chicken and Bacon Pullapart Bread

October 3, 2013 by Lynsey Leave a Comment

I won’t hold back, I’m just going to come right out and say it. This bread is ah-mazing! Cheese, bacon, chicken and bread are high on my list of food loves. So to have those food loves combined in one, single recipe made me simply giddy. So to recommend that you try this bread would be an understatement. You need this bread in your life.

A big ol’ loaf of bread with a crusty outside and incredibly fluffy inside. That bread is this sliced and loaded with all sorts of goodies. Packed with cheese in every crevis. Perfect start, right? Then to that is a healthy amount of tender, juicy chicken. A hefty dose of crumbled bacon is then added, then it’s finished off with some green onions and garlic butter. I mean I could honestly eat it at that point. But let’s face it, cheese is just so much better when it’s melted and gooey and strings with you pull a piece of bread from the loaf.

When it comes out of the oven it’s just the most amazing thing you’ve ever seen. A delicious loaf of beautiful bread that’s loaded with melty cheesy goodness then loaded with chicken and bacon. Oh my! This bread is oh-so-good and addicting. You can’t stop with one bite, you can try but it just won’t happen. You’ll keep going back for more and more.

This is a fun and quick meal perfect for weeknights, but it’s also a great dish to serve as an appetizer or at a tailgate. The options of flavor combinations are endless and can be customized to suite any palate.

Cheesy, Chicken and Bacon Pullapart Bread

Ingredients:

1 1/2 Cups roughly chopped chicken, I used rotisserie
1 (8oz) package Aged sharp cheddar, I used Cabot, thinly sliced
1 (8oz) package Colby Jack cheese, thinly sliced
1 Package bacon, cooked and crumbled
2 Green onions, chopped
3 Tbsp unsalted butter
1 1/2 Tsp garlic herb salt
1 Loaf Italian bread

Directions:

Preheat oven to 350.

Place the butter in a microwave safe bowl and heat until melted, about 15-20 seconds. Add the garlic herb salt, stir then set aside.

Deeply slice the bread, without cutting entirely through, cutting in a diagonal pattern. Once the bread has been sliced one way, cut across going the opposite direction, being careful not to cut through. You should now have a diamond pattern.

Place the thinly sliced cheese between each slice of bread. Sprinkle the chicken over the bread, pressing between the slices. Follow with the crumbled bacon, gently pressing between the slices. Sprinkle the green onions over the loaf. Slowly pour the garlic butter evenly over the entire loaf.

Place in the preheated oven and bake until bread is golden and cheese has melted, about 25-30 minutes. Remove from oven and serve immediately.

Recipe source: A Lynsey Original

Butternut Squash Pot Stickers

September 10, 2013 by Lynsey Leave a Comment

While I love testing and trying new foods and recipes, I definitely have a culinary comfort zone. That comfort zone tends not to include foods in Asian category. There’s just something about the thought cooking on a wok that intimidates me. Who knows, it could have something to do with the showmanship that goes on at the hibachi grill that has contributed to that intimidation too. While Asian cuisine is one of my favorites I rarely attempt it at home.

But, since I try to push myself and try things beyond my comfort levels I decided it was due time to attempt this cuisine again. I decided to start simple, dip my toes in the water rather than diving in head first. It’s all about baby steps, right? So I decided to start small, by making these cute, little pot stickers. Not only would these allow me to dabble in Asian cuisine it would also help me welcome Fall since their stuffed with butternut squash.

These pot stickers are incredibly simple to make. A little time consuming with the filling, folding, sealing and chilling process; so not ideal for a weeknight meal. But definitely worth the time, nonetheless. The butternut filling is slightly sweet but quickly balanced with the zing from the green onion and the salt from the soy sauce. The filling is light and bursting with flavor and the wontons are flaky and perfectly crispy. Giving you a great combination of crunch and soft, smooth filling. The dip adds another layer of flavor; salty, slightly sweet from the brown sugar and

Each little sticker is perfectly portioned with filling to wonton ratio and just the right size to pop in your mouth; their bite-sized. Making them a perfect option for a party, no plate needed, just grab and go. While these are a terrific option for a cocktail party, they could also be served as a meal, just dish up some brown or fried rice along with a side of garlicky broccoli or sauteed green beans and you’ve got a satisfying meal that merges the taste of Asian cuisine and Fall.

I made these pot stickers with no stress or bumps in the road. I’ve dabbled my toes in the water and am comfortable with these, maybe the next think will be a simple fried rice. We’ll see!

Butternut Squash Pot Stickers

Ingredients:

1 Pound butternut squash, peeled and seeded and cut into 1/2 inch pieces (about 3/4 of 1 butternut squash)
1/2 Cup + 2 Tbsp soy sauce, divided
5 Tbsp packed brown sugar, divided
1/4 Tsp salt
2 Scallions finely diced
1 Tsp grated, peeled fresh ginger
1/4 Tsp sesame seeds
20-25 wonton wrappers (thawed if frozen)
1/4 Cup canola oil

Directions:

Place squash, 2 tablespoons soy sauce, brown sugar and salt in a medium sauce pan, stir to combine. Cover the squash with water, cover and place over medium heat and bring to a boil. Cook until squash is tender, about 12 minutes. Drain the squash and transfer to a medium bowl. Using a fork, smash squash until tender. Add the scallions and ginger and stir to combine.

To assemble-
Place a scant tablespoon (a little less than a tablespoon) of filling in the center of each wonton wrapper. Wet the edges of the wrapper with water and bring one edge to the opposite edge to make a triangle. Gently, but firmly, press to seal the edges of the wonton. You can stop there, or bring one edge of the triangle to the center, then the other edge to overlap and wet with water to seal. Place on a sheet tray and place in freezer until firm, about 10-15 minutes.

To cook-
Place 2-3 tablespoons of oil in a large, non-stick skillet and place over medium-low heat. Allow the oil to heat but not start smoking. Add 1/3-1/2 of the pot stickers, being sure not to overcrowd the pan, and cook. Gently shake to ensure the pot stickers don’t stick to the pan. Carefully turn the pot stickers over and cook until brown. Once browned, carefully add 1/2 cup water and cover to allow to steam. Cook until most of the liquid is evaporated, about 2-3 minutes. Transfer to a serving dish and cover with foil to keep warm. Repeat process with remaining pot stickers. Serve with dipping sauce and vegetable of your choice.

For the sauce-
Combine 1/4 cup water, 1/2 cup soy sauce and 2 tablespoons brown sugar in a small bowl and stir to combine. Add the sesame seeds and set aside.

Recipe source: barely adapted from Martha Stewart

Blue Cheese Souffle

August 12, 2013 by Lynsey Leave a Comment

Dont’ forget to enter the winner’s choice giveaway going on right now! You have until Friday to enter!

I love being introduced to new foods. Appetizers, main courses, sides or desserts; I love them all. I find I sometimes get in a rut; maybe not making the same exact recipes week in and week out but recipes that are similar. In order to avoid falling into a pattern of recipes or a routine I always try to keep my eyes open to various recipes, whether it’s reading a restaurants menu and making mental notes, reading through cookbooks or going to someones house and being introduced to a new dish that way.

Such was the case with this recipe. We went over to my brother and sister-in-law’s for supper one evening, if the meal won’t be ready soon after our arrival my sister-in-law always has some delicious appetizer to snack on while we visit and wait. One night she had this little souffle dish with this dip in there that was amazing. Warm, rich, cheesy, and so creamy; it sent my taste buds in orbit. It was love at first bite! I seriously could have done a face plant in this stuff, it’s that good. Anyway, after having my fare share of this dip, I immediately asked my sister-in-law for the recipe.

She went sifted through her emails, found the link and sent it my direction. She said she had the same reaction when she first tasted this dip. She said she had tasted it several years ago and to this day it’s still been a “go to” for her. She raved about how easy it was and that it could be made in advance and reheated. From her review I knew I must try this soon.

If you’re a blue cheese fan then this is the dip for you. The blue cheese is truly the star of this recipe, but it pairs so well with the cheddar. The cheddar melts perfectly and holds the bits of blue cheese goodness in place; it’s like flecs of blue cheese are suspended in the air. Each bite is just the right amount of all the flavors; onions, blue cheese, cheddar cheese and a bit of tang from the mayonnaise. I could honestly make a meal out of this stuff, it’s just so good.

This is one of those recipes that can be made in one large dish or multiple smaller dishes, depending on preference. I opted for several smaller dishes since we weren’t having a lot of people over when I made this. When I prepared them I baked them all off; kept the ones out to serve and allowed the others to cool completely before covering them and refrigerating them. To reheat the leftovers, I brought them out of the regrigerator and placed them in a cold oven, then turned the oven to 350 and allowed them to stay in there for about 10 minutes, just long enough to heat through.

I love simple recipes that taste amazing and I don’t think I’m alone it that. So simple is good and this souffle is so simple! Just a few basic ingredients, no special equipment or dishes needed. All it takes is combining all the ingredients, pouring them into a baking dish and allowing them bake. That’s all! Now you’ve got a delicious appetizer that’s sure to please.

Blue Cheese Souffle

Ingredients:

1 Egg, lightly beaten
1/4 Cup milk
1 Cup mayonnaise
1 Cup crumbled blue cheese
1 Cup cheddar cheese, grated
1 Cup onion, diced
1/4 Tsp salt, plus more if needed
1/4 Tsp freshly ground black pepper, plus more if needed

Ingredients:

Preheat oven to 300.

Lightly spray a 2 quart baking dish, an 8×8 square pan, or 4 small ramekins, with non-stick cooking spray. Set aside.

Combine ingredients in a medium bowl and stire to combine. Transfer to prepared baking dishes, carefully place in a roasting dish and pour hot water in the roasting pan. The water should come about halfway up the sides of the baking dish.

Place in preheated oven and bake for 45 minutes, or until the tops are set and lightly browned. Once the souffle is thoroughly cooked, remove from oven and from the roasting dish and serve immediately with crusty bread, crackers or sliced apples.

Recipe source: STL Today

Easy Salsa Verde

May 9, 2013 by Lynsey Leave a Comment

Green and pink are my all time favorite colors. But let’s focus on green for a minute, shall we? Looking around right now I spot several things that are green; my wallet, my carryall bag, and my planner. So, it’s quite obvious to any passersby that I’m fond of green, lime and avocado green to be exact! Green is just a happy color; it’s bright, refreshing, fun and it’s also closely associated with the onset of Spring and Summer which are happy and fun too. Other than flowers and plants, one of the first things I think about when Spring roles around is being outside. Cookouts. Baseball games. Float trips. Being at the lake. Or just being out is the back yard, I love it all.

When I think of cookouts, bbqs, or any other outdoor parties I think of easy foods to bring or serve. One of my favorite easy appetizers are dips. They are versatile, most of them take little to no time to assemble and they can sit out with no maintenance. Lately I’ve been on a salsa kick. I mean I have a weakness for salsa anyway, but lately it’s been more intense than normal. I’m a sucker for it, what can I say? I love all salsas, but lately I’ve been addicted to the green stuff. My favorite color! No, I’m not addicted to it because of the color…although that does hurt. I love the flavor of it!

When I go to Mexican restaurants salsa is a must, as well as cheese dip and salsa verde. I love the green stuff, it’s so good. Since my infatuation with salsa has grown immensly, I decided it was due time to make some of the green stuff at home. This salsa verde is delicious, full of flavor and takes no time to throw together. It’s a matter of giving the ingredients a rough chop and then tossing them in the food processor and giving them a quick pulse to get that perfect salsa consistency. The end result is nothing less than amazing. Spicy, slightly sweet, a little tangy, light and fresh; this salsas got it all. We enjoyed this batch not only as a dip but in some stacked enchilidas (recipe to come soon!) and it was amazing.

Easy Salsa Verde

Ingredients:

1 1/2 Lbs (approximately 5-6) Tomatillos, husks removed and quartered
1 Medium white onion, quartered
2 Cloves garlic, minced
1 Jalapeno pepper, quartered and majority of the seeds removed
1/2 Cup cilantro
1/2 Tbsp sugar
1 1/2 Tbsp vinegar
Juice of 1 lime
Salt and pepper, to taste

Directions:

Combine all ingredients in a food processor and pulse to achieve desired consistency and to combine. Taste, adjust seasonings if needed and chill for at least 2 hours before serving.

Store in an airtight container, in the refrigerator for upto two weeks.

Recipe source: A Lynsey Original

Chocolate Chip, Heath Cookie Dough Dip

May 3, 2013 by Lynsey Leave a Comment

Last Thursday I made an appearance on a local news station to talk about my little blog and to share a few different recipes. The three goodies I made were Samoa Monkey Bread, Snickers Stuffed Skillet Cookie and this dip. While all three items were a hit, I think this dip was the most popular treat, hands down. Before we could even present the segment on air, some of the staff couldn’t resist, they just had to dive in and see what this was all about. Then they couldn’t stop after one bite, they just kept coming back for seconds, thirds, fourths and so on. Ever since my interview aired I’ve been receiving emails and phone calls requesting the recipe for this dip. Well, the wait is over!

This dip is nothing short of amazing. First and foremost, it gives you the satisfaction of that raw cookie dough that so many of us enjoy but without the raw eggs. And it takes less time to throw together too, not that cookie dough takes much time to make anyway. Now that’s a win win if you ask me!

If you haven’t noticed by now, sweets are definitely a weakness of mine. If it’s got chocolate, sugar, butterscotch, frosting…you name it then I’m going to eat it. While I love being in the kitchen baking my heart out, there are times where I find myself in a bind. There are times where I need something sweet for a get together or party, but I don’t need it to be the typical cupcakes, cake, or cookies. Then there are those times that I need something to take to a friend’s house, but it’s last minute and I don’t have time to wait for something to bake. So what’s a girl to do in a situation like this? Dilemmas I tell ya!

Well, now when you find yourself in such a predicament you can whip up some of this dip. This dip is extremely easy, pretty much effortless to make and takes no time to put together. It’s a matter of mixing the cream cheese and a few other ingredients, then folding in the fresh whipped cream. Allow the mixture to chill for a bit and then you’re set. So simple, right?

This dip is amazing, and amazingly addictive. You’ll find yourself making this all the time, because it is so good and because it’s so stinkin’ easy to make. This dip is slightly rich, because of the cream cheese but it’s quickly balance by the light, airiness the whipped cream brings to the dish. You’ve got it all with this dip; rich, light, sweet, and chocolate. I love to use pretzels to dip in this dip to add a little saltiness to the plate. I’ve also served this with vanilla wafers and graham crackers and they are as equally delicious. You’ll be happy with whatever you scoop this dip with, just be sure you make the did! I need some fellow addicts!

Chocolate Chip, Heath Cookie Dough Dip

Ingredients:

1/2 Cup heavy whipping cream
1 (8oz) Block cream cheese, room temperature
3 Tbsp butter, room temperature
3 Tbsp brown sugar
1 Cup powdered sugar
3/4 Cup chocolate chips
1/3 Cup heath bits with chocolate

Directions:

Beat heavy whipping cream on high until stiff peaks form. Set aside.

Place butter and cream cheese in a medium bowl and beat on medium-high until incorporated and smooth. Add the brown sugar and mix to combine. Add the powdered sugar, 1/4 cup at a time and mix to combine. Once all of the ingredients are incorporated add the chocolate chips and heath bits and stir. Lastly, add the whipped cream and gently fold to incorporate.

Recipe source: A Lynsey Original

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