Dips and appetizers are a staple for the holidays. In 2020, we will not be having the large holiday parties and gatherings, but we can still enjoy our favorite foods and traditions in our homes.
Ina Garten’s Smoked Salmon Dip is an easy, delicious dip that last well in the refrigerator for a day or two. Smoked Salmon is a favorite of mine, anytime of year, but dip time is holiday time!
SMOKED SALMON DIP
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
- Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
- Add the smoked salmon and mix well.
- Chill and serve with crudites and/or crackers.
RECIPE FROM INA GARTEN
Breakfast casseroles are always a treat and easy peasy when you make it the night before. This casserole has a wonderful cream cheese surprise in many bites. Why have I never thought of that?
Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.
BIG COUNTRY BREAKFAST BREAD PUDDING
1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)
- Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
- Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth. Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
- Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, sausage and bacon, if desired.
- Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
- The next morning, preheat oven to 375 degrees.
- Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
- Serves 12.
Recipe adapted from foodforayear.com
During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.
The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers. He’ll be a big hit!
SNOWMAN CHEESE DIP
1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions
- Mix cream cheese bars and chopped dried beef. Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
- Form into 3 balls (small, medium and large) using waxed paper. Stack into snowman shape using a toothpick to attach. (NOTE: I lay the snowman down on the platter)
- Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.
- rosemary branches or broken pretzel twists for arms
- black olives cut into pieces for mouth & buttons
- tiny baby carrot for nose
- dried cranberries for halo
- piece of red pepper for heart
- green onion tops for scarf
Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.
Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it. Are you with me?
Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little. I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.
Here’s to a lazy August day!
Salmon is a favorite and flavorful, skinny recipes are even better. Easy, tasty and skinny. Can’t beat that!
SALMON BALL APPETIZER
2 cups canned salmon, drained, flaked, and skin/bones removed
8 ounces reduced fat cream cheese, softened
1 tablespoon finely shopping onion
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped almonds
3 tablespoons chopped parsley
- Combine the salmon, cream cheese, onion, lemon juice, horseradish, salt and liquid smoke. Mix thoroughly. Refrigerate for a minimum of 4 hours until firm. Form into a ball.
- In a separate bowl, combine the almonds and parsley. Roll the salmon ball into the almond/parsley mixture. Refrigerate an hour until chilled.
- Serve with vegetables (or crackers).
Recipe adapted from The South Beach Diet Cookbook
Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate. Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.
I can attest it is a big Yum! I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.
Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!
PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS
1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
½ teaspoon vanilla
- Preheat oven to 325 degrees.
- Cream the butter, sugars, and peanut butter until smooth and fluffy.
- Add the egg and beat until incorporated.
- In a separate bowl, mix the flour, baking soda, and salt.
- Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
- Stir in the oats and chocolate chips.
- Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
- Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
- Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
- Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.