Copycat Win Schuler’s Cheese

 Copycat Win Schuler Cheese

Here’s the recipe:

4 jars Kraft Old English Cheese at room temperature 

1/4 cup-Prepared Horseradish 

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1/2 teaspoon mustard powder

Mix it all together and let chill in fridge overnight 

Southern Pimento Cheese

http://addapinch.com/cooking/2010/10/02/pimento-cheese/

Asparagus Dip

Serves: 4-6 people | Prep: 20 minutes
1 – 8 ounce package cream cheese, softened
14 ounces of asparagus
1 clove garlic, minced
¼ cup Parmesan cheese, grated

First clean the end of the asparagus and then boil the asparagus in water for 3 minutes.  After tree minutes, drain the asparagus and put into a cold water bath.
Using a food processor put the Parmesan cheese, garlic and cream cheese into the mixer and pulse a few times until everything is mixed.  Then add the asparagus and pulse a few times again.  If you like it smooth keep mixing otherwise stop while it is chunky.Put this mixture into a microwave and oven save dish; sprinkle some more Parmesan cheese on top. Microwave on high for 1 minute or until heated through or in the oven for 350F for 10 minutes, or until the mixture is hot and bubbly and the top is browned.

Cook's Country Recipe for hot wings

low-Cooker Sticky Wings

Serves 12

In step 3, the oven rack should be 10 to 12 inches from the broiler element. Don’t wander off while the wings are in the oven.

1	(3-inch) piece fresh ginger , peeled and chopped
4	garlic cloves , peeled
3/4	cup  packed dark brown sugar
1/4	cup  soy sauce
1/2	teaspoon  cayenne pepper
4	pounds  chicken wings , halved at joint and wingtips removed
1/4	cup  water
1/4	cup  tomato paste

1. MAKE RUB Pulse ginger, garlic, 1/4 cup sugar, 1 tablespoon soy sauce, and 1/4 teaspoon cayenne in food processor until finely ground. Add mixture to slow cooker insert. Add chicken and toss until combined.

2. COOK AND COOL Cover and cook on low until fat renders and chicken is tender, 3 to 4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).

3. SAUCE AND BROIL Adjust oven rack to lower-middle position and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10 to 15 minutes. Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Seven Dips for Bowl Games

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Homemade Hummus

In this recipe an alternative to using tahini paste is natural peanut butter.  I may try this.

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Wholly Guacomole

Okay, so I keep on saying that I am going to make guacamole and I never have.  Maybe if I post this recipe I will get around to making it.

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Buffalo Chicken Calzone

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Barbecued Hot Wings

12 whole chicken wings (about 2½ pounds)*
1 bottle (8 ounces) Italian salad dressing
1/2-3/4 cup hot pepper sauce
1/8-1/2 teaspoon cayenne pepper
2 tablespoons butter or margarine, melted

* 2½ pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit first step of the recipe.

Cut chicken wings into three sections; discard wing tips. In a bowl, combine salad dressing, hot pepper sauce and cayenne. Remove 1/2 cup for basting; cover and refrigerate. Place remaining sauce in a large resealable plastic bag or shallow glass dish; add chicken and turn to coat. Seal or cover and refrigerate overnight. Drain and discard the marinade.
Grill wings, covered, over medium heat for 12-16 minutes, turning occasionally. Add butter to the reserved sauce; brush over wings. Grill, uncovered, 8–10 minutes longer or until juices run clear, basting and turning several times.

Yield: 6-8 servings

Hot Fiesta Dip-Amanda's Cookin'

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Cute appetizer idea

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Bacon Cheese Pull Aparts

• 1 egg
• 2 Tablespoons milk
• 1 (16.3 oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
• 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
• 1 cup shredded cheddar cheese
• 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
• 1 (4-ounce) can mushroom pieces (optional)
• cooking spray

Preheat oven to 350. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Pumpkin Dip

8 oz cream cheese
1 (15 oz) can solid packed pumpkin
2 cups of powdered sugar
1 TBS ground cinnamon
1 TBS pumpkin pie spice
1 tsp of frozen orange juice concentrate

In a bowl mix cream cheese and powdered sugar.  Gradually add pumpkin. 
Stir in remaining ingredients.  Chill until served.  Serve with ginger snaps
or vanilla wafers.

Creamy Cinnamon Dip

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Meatballs

    1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
    1 bottle (14 ounces) ketchup
    1/4 cup A.1. steak sauce
    1 tablespoon minced garlic
    1 teaspoon Dijon mustard

    Place meatballs in a 3-qt. slow cooker. In a small bowl, combine the
    ketchup, steak sauce, garlic and mustard. Pour over meatballs. Cover
    and cook on low for 3-4 hours or until meatballs are heated through.
    Yield: about 6 dozen.

Hot and Savory Peanuts

2 teaspoons vegetable oil
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt

1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.

NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.

Roast Beef and Horseradish Spirals

 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavoured are nice

Combine first 6 ingredients. Place the two tortillas on work surface, spread half of cheese over each,
top each with half of the roast beef slices, leaving a 1/2 inch border around edges.  Roll up, wrap tightly in plastic wrap.
Refrigerate until firm, 30 minutes or up to 1 day ahead.Cut diagonally into 1/2 inch slices and serve.

Spinach and Mushrooms Quesadillas

These arewesome!

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Seven Layer Dip

• 1 14.5 ounce can of spicy refried beans
• 1 8 ounce container of guacamole
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 packet of taco seasoning
• 1 cup cheddar cheese, shredded
• 2 green onions, diced
• 1 can sliced olives
• 2 medium tomatoes, diced

1. Combine the mayo, sour cream and taco seasoning in a small bowl.
2. Spread the refried beans on the bottom of a 13 x 9 inch pan.
3. Spread guacamole on top of the beans.
4. Spread the mayo, sour cream and taco seasoning mixture on top of the guacamole.
5. Sprinkle the cheese, green onions, olives and then tomatoes.

Chocolate Chip Cheese Ball

Serve this with graham crackers

• 1 (8 ounce) package cream cheese softened
• 1/2 cup butter, softened
• 3/4 cup confectioners sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla
• 3/4 cup miniature chocolate chip
• 3/4 cup finely chopped pecans

1.  In a mixing bowl, beat the cream cheese and butter until fluffy.
2.  Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined.
3.  Stir in chocolate chips.
4.  Cover and refrigerate for 2 hours.
5.  Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your   hands under the plastic wrap to help you form it without getting your hands sticky.
6.  Place nuts in flat bowl and roll ball in pecans, trying to coat evenly.
7.  Refrigerate for at least 1 hour.
8.  Serve with graham crackers.