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Dover Post
  • Welcome to My Kitchen: Family recipes that are great for sharing or taking to the beach

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  • Earlier last week I was looking through my past "Welcome" files for the recipe for mini-chocolate cupcake brownies. Despite quite a bit of time searching, I never found that elusive recipe. However I did realize how many great recipes that I had completely forgotten about and would like to make and taste again.
    Quite a few years ago our bridge club vowed to stop serving snacks when we played bridge. Even though bowls of salted nuts or snack mix do find their way to the bridge tables, we stuck to our vow to avoid those decadent appetizers filled with calories. Therefore, I've had no reason (excuse?) for indulging in trying new recipes.
    While those that appear below have appeared in columns from years past, I believe that they are worth remembering and re-sharing with you. My sister-in-law Lynda entertains a lot of visitors on their porch in Cape May and Lynda always brings out delicious and tempting treats. These are her recipes and I am grateful that she is such a great hostess and creative cook.
    To contact Judi, email leamingjudi@gmail.com.
    LYNDA'S SOMBRERO DIP
    1 pound lean ground beef
    1/4 cup chopped green onions
    1 garlic clove, chopped
    1 (16-ounce) can refried beans
    1 1/2 to 2 cups thick and chunky salsa
    1 cup grated sharp Cheddar cheese
    Preheat oven to 350 degrees. Brown ground beef in skillet; if necessary, drain off any grease. Mix browned ground beef with remaining ingredients. Place in a lightly greased baking dish and bake for 20 minutes. If desired garnish with any or all of the following: additional shredded Cheddar cheese, sour cream, more chopped green onion, sliced ripe olives. Serve warm with tortilla chips.
    LYNDA'S PEPPERONI PIZZA DIP
    1 (8-ounce) block cream cheese, softened
    1/2 cup sour cream
    1 teaspoon crushed, dried oregano
    1/2 teaspoon garlic powder (optional)
    1/8 teaspoon red pepper flakes (optional)
    1/2 cup pizza sauce
    1/2 cup chopped pepperoni (save calories and grease by using turkey pepperoni)
    1/4 cup chopped green pepper
    1/4 cup chopped green onion
    1/2 cup grated Mozzarella cheese
    Preheat oven to 350 degrees. Lightly grease a 9-inch pie or quiche pan. Cream together cream cheese, sour cream, oregano, garlic powder and red pepper flakes and spread onto bottom of prepared dish. Spread pizza sauce over the top of this. Sprinkle pepperoni, green pepper and green onions over pizza sauce. Bake in preheated oven for 15 minutes until bubbly. Remove from oven and sprinkle on the cheese. Return to oven and bake for 5 minutes more to melt cheese. Serve with crackers, chips or vegetable sticks.
    Page 2 of 2 - LYNDA'S PICANTE PIZZA
    12-inch Boboli pizza crust
    1 (16-ounce) can refried beans
    1 cup salsa
    1/2 cup cooked corn
    1/2 cup chopped green onions
    1 cup sliced black olives, drained
    2 cups shredded Monterey Jack or Cheddar cheese
    Preheat oven to 450-degrees. Layer ingredients onto the pizza crust in the order listed. Bake for 12 minutes. Cut and serve. (You'll be sorry if you only make one of these.)
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