Pumpkin Hummus

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This is one of Joanna’s favorite dips…

Ingredients

  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (15 ounce) can pumpkin puree
  • 1 garlic clove, chopped
  • 2 tablespoons chopped fresh parsley

Directions

Place all ingredients, with the exception of the parsley, in a food processor (or  blender), and process until smooth. Add parsley and pulse until blended.

Spoon hummus into a really cute serving bowl and sprinkle with toasted pumpkin seeds, if desired.

Serve with veggies or pita chips.

Aged Cheddar Cheese Spread

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Is it a dip or is it a spread? It doesn’t matter because this aged cheddar cheese recipe is delicious…

Ingredients

  • 1 block of Aged Cheddar
  • 1 cup Hellman’s light mayo
  • 1 bunch Green onions chopped
  • 1 cup Chopped-toasted pecans (toasting optional)
  • Dash Garlic salt or powder

Directions

Combine above ingredients and spread onto plate. Refrigerate. Before serving, cover with red raspberry seedless jam.

Serve with crackers.

Vidalia Onion Dip

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Ingredients

  • 2 cups of shredded Swiss cheese (please use a GOOD quality Swiss)
  • 2 cups chopped Vidalia onions
  • 2 cups of mayo
  • 2 Tbsp grated Parmesan cheese (Fresh Please)

Directions

Mix first 3 ingredients together and pour into ovenproof bowl. Sprinkle with Parmesan and bake at 325-350° until onion is soft and cheese melted, about 40 to 45 minutes.
Serve with chips.

Pepperoni Bread

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Gramie Sutter’s pepperoni bread…a crowd pleaser.

Ingredients

  • 1 loaf frozen bread dough, thawed
  • 1/4 lb of pepperoni
  • 1 pkg provolone cheese

Directions

Preheat oven to 375.  Lightly grease a cookie sheet. Roll frozen bread dough out into a rectangle.  Arrange pepperoni and cheese onto the dough.  Roll up like a jelly roll and pinch seam to seal.  Place seam side down, on the prepared cookie sheet.  Score the top where you would like to slice it.  Brush with hot water that you have added a little salt to.
Bake for about 40 minutes until golden brown.

 

Cucumber Sandwiches

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Gramie Sutter’s cucumber sandwiches…

Ingredients

  • 1 8 oz pkg cream cheese
  • 1 pkg Italian Dressing mix (Good Seasons)
  • Enough mayonnaise to make ingredients spreadable.
  • 2 loaves of party rye bread
  • cucumber
  • dill weed

Directions

Spread slices of rye bread with the cheese mixture and top with a cucumber slice.  Sprinkle with dill weed. Chill.
 

Hot Herb Squares

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Gramie Sutter’s hot herb cheese squares….

Ingredients

  • 1 lb butter (yes butter!)
  • 4 jars Old English cheese
  • 1 tsp Tabasco
  • 1 T. onion powder
  • 2 tsp dill weed
  • 2 tsp Beau Monde (a spice)
  • 2 T Worcestershire
  • 2 loaves Pepperidge Farm white bread (thin sliced)

Directions

Trim crusts from the bread.  Mix all the other ingredients together and spread on three slices of bread.  Stack three pieces of bread and cut into quarters.  Frost sides. (not the bottoms)
Freeze on a cookie sheet and when frozen put in plastic freezer bags.
Bake frozen squares at 350 for about 15 minutes.  Makes a lot and it does take awhile to make…. but it is goooooooood.

 

Joe and Dawn’s BBQ Brisket

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Joe and Dawn’s BBQ Brisket…

Ingredients

  • 1 whole beef brisket, fat trimmed
  • 2 C wood chips
  • BBQ sauce
  • Dry Rub – could be anything, we use Garlic Pepper, Lawry’s, Montreal Steak seasoning

Directions

Apply rub liberally to all sides of meat, pressing down to make sure it sticks. Wrap tightly in plastic wrap and refrigerate for 2 hours,. up to 2 days.

An hour prior to cooking, remove brisket refrigerator, unwrap and let come to room temperature.

Soak wood chips for 15 mins. in a bowl of water. Place in foil tray. Place tray on top of primary burner. Turn all burners to high and preheat with lid down until chips are smoking heavily – 20 mins. Turn primary burner down to medium and turn off other burners.

Position brisket, fat side up over cool part of the grill. Cover and barbeque, up to 2 hours. Temp inside grill should be a constant 275 degrees.

Adjust oven rack to middle position and preheat to 300 degrees. Attach two pieces of tin foil together. Position brisket lengthwise in center of foil and seal tightly. Place on jelly roll pan. Bake until meat is fork tender.

Remove the brisket, let sit for 30 mins. Serve with BBQ sauce.

Peanut Butter & Jelly Sandwich

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Dawn and Ali’s recipes for PB&J. Decisions, decisions….

Dawn‘s recipe

  • 2 slices of bread – we like honey wheat
  • Spread a generous portion of crunchy peanut butter on one slice of bread
  • Spread a smaller portion of grape jelly on a different slice of bread – just to cover, not too thick
  • Slap together
  • Eat around the crust side first and save the soft middle for last
Ali’s recipe
  • 2 slices of bread – we like honey wheat
  • Spread a normal portion of peanut butter (crunchy or creamy) on both slices of bread
  • Spread a smaller portion of strawberry jelly on top of only on of the slices of bread
  • Slap together
  • Cut into 4 quarter pieces
 Ali’s variation – instead of strawberry jelly, try honey

Cajun Chicken Pasta

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Let’s spice things up a bit around here with Dawn’s cajun chicken pasta…

Ingredients

  • 4 oz. linguine
  • 2 skinless, boneless chicken
  • 2 tsp. Cajun seasoning – this will not be real spicy, add more to kick it up a little
  • 2 T. butter
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, chopped
  • 1 C. heavy cream
  • 1/4 tsp dried basil
  • 1/4 tsp lemon pepper
  • 1/8 tsp pepper
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/4 C. grated Parmesan cheese

Directions

Place chicken and cajun seasoning in plastic bag.  Shake to coat.  In large skillet, over medium heat, sauté chicken in butter until almost tender (5-7 mins).  Add veggies, sauté for 2-3 mins.  Reduce heat.  Add cream, basil, lemon pepper, salt, garlic powder and pepper.  Heat through.
Toss with cooked pasta, heat through.  Sprinkle with parmesan cheese and serve.
Variation – could also add mushrooms, but we don’t like those.

Ali’s Beer Cheese Sauce

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Ali Sutter borrowed this Beer Cheese Sauce recipe from The Fridges of Harrison County cookbook…

 Ingredients

  • 1/2 c. margarine
  • 1 c. Velveeta cheese, cubed
  • 3/4 c. grated Parmesan cheese
  • 3/4 c. grated Cheddar cheese
  • Salt & pepper, to taste
  • 1/4 tsp. garlic salt
  • 1 bottle beer (maybe not the Coors Light, Jen likes those)
  • Parsley, to taste

Directions

Combine ingredients over low heat, stirring gently until blended.  Serve over cooked pasta.