The Family Dish

The Yummiest Fruit Dip Ever

From Molly Dana

1 bar of cream cheese, slightly soft

1 jar of Marshmallow creme

6 oz flavored yogurt (The size of a yoplait) - I've tried raspberry, lime, lemon, and blueberry and they're all great!

Using a hand mixer, whip all ingredients.  Best when served chilled.

Serve with Bananas, Strawberries, Grapes, apples, pineapples.....

South of the Border Sandwiches

Submitted by Amy from sisterscafe.blogspot.com

1 loaf French bread, cut into 1" thick slices
½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
½ cup lite mayo
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
¾ to 1 lb. turkey, thinly sliced
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 T. of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture. Place bread on an ungreased baking sheet and spread 1 T. of the mayo mixture on each slice. Top w/slices of turkey and tomatoes. Spread w/another T. of mayo mixture. Top W/ avocados and cheeses. Sprinkle w/the reserved 2 T. of olive mixture. Bake @ 350 for 15 min. Makes 8-10 serv.

Sweet and Spicy Chili

1/2 lb. bacon (chopped)

1 lb pork sausage (or less)

1 green pepper, chopper

2 onions, finely chopped

2 garlic cloves, coarsely chopped

1 (28 oz) can chili beans

1 (15 oz) can crushed tomatoes

1 (15 oz) can tomato sauce

1/2 cup ketchup

1/2 cup water

1/2 cup sugar

1 1/2 tsp. red chili powder

1 dash hot sauce

1/2 TBS black pepper (or less)

1 1/2 TBS Worcestershire sauce

Brown bacon and sausage in a large pan; while browning add onions, garlic and green pepper. Add all other ingredients and bring to a boil. Simmer for 3-4 hours to bring out full flavor.

Yum!

I left out the hot sauce and put in less chili powder and it was still a little too spicy-for me (perfect for Brady). You can put in more or less depending on how spicy you want your chili :) ENJOY

Minnesota Wild Rice Soup

  Posted by Bethanie. This recipe was given to me by my Aunt Kathie. Original recipe from Maya Larson.

 

2 (11 oz) Pkg Green Giant Frozen Rice Originals Long Grain White and Wild Rice or 1 Pkg Uncle Ben's Wild Rice Mix

1/2 Small Onion, chopped

4 T Butter

1/3 C Flour

5 C Chicken Broth

1/4 t Salt

2 C Cooked Cubed Chicken or Turkey

1 1/2 C Half & Half

2 T Minced Parsley or Chives 

Cook rice according to package directions.  In medium saucepot saute onion in butter until tender; blend in flour & cook, stirring, for several minutes.  Turn off heat; gradually add broth, stirring constantly, until mixture thickens slightly.  Stir in rice, salt and chicken or turkey; simmer 5 minutes.  Blend in half & half; heat.  Garnish each serving with minced parsley or chives. 
Serves:  6 (Cannot be made in advance……..this makes a big batch.  Do not double unless necessary.)

 

So good!

Tuscan Tomato Soup

Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (www.thisweekfordinner.com)

- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto ** I use 1/2 cup instead. 1 cup was a little too overpowering for us.
- Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream. Add pesto.

Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.

*We made thick grilled cheese sandwiches to dip in the soup.  Yum!

*Note - I learned the hard way - wait until it cools to blend it!  But you probably already knew that it'd explode all over your kitchen if you didn't :)

The Best Cheese Fondue Recipe Ever

from simplyrecipes.com

INGREDIENTS

• 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, halved crosswise
• 1 cup dry white wine (I substitute chicken broth)
• 1 tablespoon lemon juice
• 1/2 teaspoon dry mustard
• Pinch of freshly grated nutmeg
• Assorted dipping foods such as cubed baguette, warm lil' smokies, blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, chopped apples or pears
•   

•  1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside.

  2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg.

  3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.

  4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.)

  To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.

  Serves 4. 

MINESTRA DEL SEDANO (Italian Celery Soup)

 2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices diced
2 tablespoons tomato paste
2 bunches celery cut in 1/2" slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese

Heat oil in large saucepan.
Add onion and bacon; saute until onion begins to brown.
Stir in tomato paste and celery. Cook 5 minutes,stir occasionally.
Gradually stir in stock or broth. Cover and simmer 20 minutes.
Season with salt and pepper.
Stir rice into soup/ Simmer 15 minutes or until rice is tender.
Pour into tureen or serve in individual bowls; Sprinkle cheese over the top.

recipe from: The Soup Lady

I didn't have Parmesan cheese, so just topped our bowls with a shredded mix of cheeses.  It turned out wonderful but can't wait to try it with Parmesan. Everyone's only complaint was that I didn't make enough.  So next time I will double the recipe.

Rolo Cookies

I just received a request for this recipe, so although it's not unique to me, I thought I'd put it up for all to enjoy . . . .

1 cup sugar
1 cup brown sugar
1 cup butter
2 teaspoons vanilla
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1 cup pecans or almonds, chopped
48 Rolos
1 tablespoon sugar

Beat sugars in butter until fluffy.  Add vanilla and eggs and beat well.

In a separate bowl, combine flour, cocoal, and baking soda.  Add to creamed mixture and mix well.  Stir in about half of the nuts.  Refrigerate.

Combine remaining nuts and sugar and set aside.  Shape 1 tablespoon dough around a Rolo, and then press one side of the ball into the nut/sugar mixture.  Bake at 375 degrees for 7-10 minutes or until slightly cracked.  Cool 2 minutes and and remove from cookie sheet.  If desired, drizzle cookies with vanilla.  Cool completely.

Pumpkin Waffles

You have to try this!  So yummy!

2C. flour

2T. baking powder

1T. cinnamon

1T. sugar

½ t. nutmeg

½ t. coriander

¼ t. salt

4 eggs separated

1 ½ C. milk

1 C. pumpkin

¾ C. margarine or oil

1 T. vanilla

Combine flour, baking powder, cinnamon, sugar, nutmeg, coriander, and salt. In a separate bowl, mix egg yolks, with milk, pumpkin, oil, and vanilla. Add to flour mixture. Beat 4 egg whites to stiff peaks. Fold into pumpkin mixture. Bake in waffle iron, Serve with Buttermilk syrup.

Buttermilk Syrup

8T. butter

1C. sugar

½ C. buttermilk

1t. corn syrup

1t. baking soda

1t. vanilla

Heat butter, sugar, buttermilk, and corn syrup in medium sauce pan. When sugar dissolves remove from heat and add baking soda and vanilla. Syrup will fizz, let die down and serve.