Fresh Corn Dip

It's a sad day when fresh corn is almost gone.  I love to buy it during the too-short season, but I have a tough time using up a dozen ears.  As a result, I usually have at least a few leftover ears of cooked fresh corn in my refrigerator I need to use up.  There are lots of ways to use up fresh cooked corn, but I had never tried it in a dip before. 

Usually corn dip is baked (and it's fabulous, by the way), but this fresh version is so unique & different than other summer dips.  If I were to make it again (cold) - I would eliminate the cheese.  You just don't need it.  But if you are baking it - by all means, don't forget it.  

A friend I work with in my mission is 88 years (young), but has had some recent heart problems.  When I bring something to share with everyone, I try to adapt it so she can enjoy it too.  "Slimming down" a recipe can be tricky - no salt, no fat, no sugar, etc...  I took a chance and put together a small portion for her by eliminating the garlic salt, mayo, sour cream, and cheese.  I substituted greek yogurt for the mayo & sour cream - adding just enough to hold it together.  Garlic powder instead of garlic salt.  I was totally surprised - I preferred the healthy version hands down.  It tasted so FRESH and not so heavy.  Next time I'll skip all the extras, and feel good about enjoying it.

Cinnamon Chips with Summer Berries

Dill Pickle Dip

Mozzarella, Tomato, & Avocado Salad

Green Onion Cheeseball

Cheddar Cheese Puffs

Years and years ago, my sweet Mom invited my girls and I to a Mother/Daughter program.  I have no other memory of what went on there, other than these little gems that were part of a Soup & Salad Buffet.  I asked for the recipe, and made them often as my kids were growing up.  Tonight I decided it's time to brush up on this old favorite.



If you've made cream puffs or eclairs - this is exactly the same method (and ingredients), other than the addition of cheddar cheese.  They are delicious served warm from the oven - but are surprisingly good cold.  



You really can't ruin this - so go in feeling confident.  

Ingredients:

1/2 cup (one stick) butter
1 cup water
Salt (if desired - I added 1/2 tsp)
1 cup flour
4 eggs
1 cup (+ or -) grated cheddar cheese

Directions:

Preheat oven to 425°.  In a large saucepan, bring water and butter to a boil.  Quickly add flour and stir until mixture forms a thick ball.  Remove from heat, and add eggs - one at a time.  Stir hard until smooth between each addition.  At this point, add about 1/2 - 3/4 of the cheese.  

Using a small cookie scoop, drop 1-2 Tbs dough onto an greased cookie sheet.  Make sure they are at least 1-2" apart.  Top with a pinch of the remaining cheese.  Place in preheated oven and bake for at least 20 minutes before checking.  Puffs won't be completely golden at this point, but remove from oven and pierce sides of each puff with a fork.  Return to oven (that has been turned off) for up to 30 minutes until desired color and doneness has been achieved.  (The longer they remain in the cooling oven, the less moist they are in the center).  Remove and serve warm or cold as desired.

Simple & Delicious Dill Dip

Every family has their favorite dip for chips & veggies.  Ours has always been the cop-out variety (Hidden Valley Ranch mix with a pint of sour cream).  I was looking for something a little more unique when I brought veggies & dip to share with friends I work with last week.

Everyone loved this dip.  The subtle dill flavor left everyone asking "what's IN this?".  A touch of Worcestershire sauce and Tabasco sauce gave it a little kick as well.  

And... (depending on what side of the "food additive fence" you sit on) MSG is an optional ingredient.  Personally, I don't have a problem with modest, occasional use - and unbeknownst to most of us - it's still hidden in a wide variety of foods (see this article for more information, and to decide where YOU stand on it)

Make this at least 3 hours before, and chill before serving.  Overnight is even better.  (And, yes - the photos are marginal - but the dip disappeared before I had a chance to do any better)

Simple & Delicious Dill Dip

1 cup mayonnaise
1 cup sour cream
1 to 1-1/2 tsp dill weed
1 tsp dried minced onion
1 tsp dried parsley
1 tsp seasoning salt (such as Lawry's)
1 tsp Accent seasoning (MSG - optional.  See note/link above)
1 tsp Worcestershire sauce
1 dash Tabasco sauce

Mix & chill.  Serve with crackers, veggies, etc...

Crostini

Crostini is an Italian word meaning "little toasts".  I've seen them displayed in pricey delicatessens and cheese counters, but I've never tried them until now.  Delicious!  They are usually served with a topping of some kind, or as the base for a canapé.  

You simply slice baguette bread VERY thin, place the slices on a baking sheet, brush with olive oil, and season with salt & pepper.  (Garlic salt or other herbs would be wonderful as well)

I sprinkled these little toasts with Himalayan pink sea salt, and then a little freshly ground pepper.  After baking at 350° for about 15-20 minutes - they turn a lovely shade of golden brown.  

Make sure you turn the crostini over once during baking, and it even helps to rotate your baking sheet halfway through.

We served these with cheese ball at Valentine's Day.  (Yes, I'm a little late posting!)  For a little "blush" on your heart shaped cheese ball - try coating it with smoked paprika.  Yum.

Irene's Easy Holiday Cheeseball

Cheeseball is one of our favorite holiday foods.  Put it out on the counter with crackers, and it doesn't last long.  This recipe is particularly easy.  It doesn't have a long list of ingredients, and everyone seems to love it.  

I got this recipe from a friend I worked with at the LDS Conference Center for several years.  Every time I make it, I think of Irene Furness.  Thanks Irene!

I love to give it away as a gift, and this year I found a convenient container to put it in.  The "Cafe Rio" type take-out containers with foil backed lids are perfect - I use the large size so there is room for a variety of crackers.  

Trace the lid onto (any) holiday themed scrapbook paper and glue it on - you're done!

Irene's Easy Holiday Cheeseball

2 8-oz pkgs cream cheese, at room temperature
1/2 of a 20-oz can crushed pineapple, drained well
1/2 of a green pepper, diced
1/2 to 1 tsp Lawry's Seasoning Salt (to taste)
1 cup chopped nuts - pecans or walnuts work well

Whip softened cream cheese until fluffy.  Beat in seasoning salt.

Fold in diced green pepper and crushed pineapple.

Line two small bowls with plastic wrap.  

Divide mixture in two, and press into plastic-lined bowls.

Close plastic wrap around each portion and refrigerate until more firm.

Divide chopped nuts into two bowls.

Tip each ball into one bowl to coat with nuts.  Then tip upside down into second bowl to coat other side.

Package, or place on serving platter with crackers.

Keep refrigerated.

Artichoke Spinach Dip

I've always loved this dip, but I have learned to be careful when ordering it in a restaurant.  It's so yummy and tempting when they deliver it to your table - bubbling hot with a wonderful aroma.  That's what gets me into trouble - I dive right in and end up burning my mouth.  Ever done that?  You'll never forget to wait a while the next time around.  

I made this for Christmas Eve dinner, and then served the leftovers the next day.  The second time around, we loved it even more when it was cold.  Somehow, the flavors intensify when it is not so hot.  See what you think...

This couldn't be easier to throw together in a hurry.  Canned/bottled artichokes are a breeze to chop, and you can substitute frozen chopped spinach if you wish.  I used fresh spinach because I was fortunate enough to have it in my refrigerator.  I never bother with fresh garlic - it takes a lot of time, and I think dehydrated minced garlic is just as tasty.  10 minutes is all it took to get it ready for the oven.  

Artichoke Spinach Dip  
(recipe source:  seasonsandsupers.ca)

4 cups loosely packed fresh baby spinach (about 1/2 of a 10-oz package frozen spinach - thawed and drained)
2/3 cups drained & coarsely chopped artichoke hearts (marinated or water packed - doesn't matter)
4 oz cream cheese (1/2 of an 8-oz block) softened.
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced (or use 1/4 tsp dried minced garlic)
1/4 - 1/2 tsp hot sauce (I used Tabasco)
1/4 cup grated parmesan cheese (not the 'green can' variety)
1/4 to 1/2 cup mozzarella cheese, shredded + more for topping
Salt & pepper

Coarsely chop drained artichoke hearts, placing in fine mesh strainer.  

If using frozen spinach, cook as per package directions in microwave.  Add to the artichoke hearts in strainer to drain and cool. 

If using fresh spinach, sauté' in a non-stick pan until wilted.  When cool, chop well. 

Meanwhile, beat cream cheese until smooth.  Add sour cream and mayonnaise.  Season with hot sauce and salt & pepper to taste.  

Add drained/cooled artichoke hearts & spinach to creamed mixture.  Fold in gently. 

Add parmesan and mozzarella cheeses, folding in until well combined.

Add mixture to a round, flat baking dish (a pie plate, or similar works well)

Sprinkle with a generous layer of additional grated mozzarella (I use a 3-cheese blend of mozzarella, provolone, and cheddar).

Bake at 350-375° until mixture is hot and bubbling.  This typically takes 20 minutes when dip is at room temperature - adjust accordingly if previously refrigerated.

Serve with crackers, baguette bread, or similar edible "utensils".

Piglets In a Blanket

This is one of those “recipes” that really doesn’t deserve a written recipe.  So easy - young kids could pull this off (if they don’t eat them before they wrap them with the “blanket”).  Serve for any occasion - even on a stick for parties, game days, or just for fun.


With football season off to a good start, it’s good to have a few easy snacks ready to throw together on the fly.  Pillsbury Crescent rolls are a good alternative to making your own dough.  And it just got easier.  

The standard crescent rolls are fine, but you end up wasting a bit of the dough when you’re wrapping up Little Smokies.  Recently Pillsbury offered Crescent ROUNDS in addition to the standard Crescents.  

Like all good things, you’ll see a “warning” on the packaging saying “Do NOT unroll”.   (How many times have you seen this one and smiled silently - “This tag may not be removed under penalty of law except by the consumer”...)  But that’s exactly what you SHOULD do to use these convenient strips of dough.  

They unroll easily if they are cold from the refrigerator - but are difficult if you allow the dough to warm to room temperature.  So keep that in mind.

Another hint - completely drain the smokies of all the package juices and then allow them to dry slightly on paper towels to remove as much of the moisture as possible.  This will make for easier sealing of the dough.

I found that one UNrolled crescent will cover three smokies very well.  

Another idea for adding a little personality to these piggies is to spread with a thin layer of honey mustard.  Also try adding small, thin strips of room-temperature sliced cheese before rolling.  

Serve with any dipping sauce of your choosing - we liked regular yellow mustard and honey/mustard.

For hints & directions that make these easier than ever, go to:
www.changeabletable.com

Tzatziki - Cucumber/Yogurt/Dill Dip

This hard-to-describe dip/sauce/condiment is great all by itself, or even better with fish, grilled meats, and triangles of soft pita or naan bread.  With cucumbers in full swing right now - whip them into this healthy snack and enjoy.  If you don’t particularly love yogurt - you’ll be surprised at how good this is.

My neighbors are wonderful - they leave gifts on my porch in the summer after their gardens start producing.  I’ve had a LOT of cucumbers left at my house and I love to use them in smoothies and drinks.  But I was ready for something new.

Occasionally I enjoy Greek food - and I’ve had Tzatziki a few times. It is always served cold, sometimes as an accompaniment, and even served with bread for the first course of a meal.  Greek restaurants serve it with Souvlaki (meat/vegetables grilled on a skewer) and gyros (a sandwich with roasted meat, tomato, and onion - wrapped in a pita).

For me, however, I love this so much I don’t need another course in a meal where this is served.  The yogurt is a healthy dose of protein, the cucumbers add a wonderful freshness, and the garlic & dill keep it from being the least bit boring.  

I love it with naan bread.  Naan is like pita bread (on steroids).  I cut it into triangles and spoon this dip over the top.  Heaven.  It’s easy to find refrigerated naan bread if you don’t make your own.  I have yet to master naan bread... but there’s always tomorrow to learn.

For the very simple recipe, go to:
www.changeabletable.com

Ninfa's Green Sauce

This sauce has been served alongside a fiery red sauce at Tex-Mex eateries throughout the Houston area for over a decade.  It’s a cooling antidote for those times you’ve indulged in a little too much hot salsa with your chips.  A combination of tomatillo, avocado, jalapeno, sour cream, cilantro, etc.

“Mama” Nifa Rodrigues Laurenzo has been gone for many years, but her famous sauce lives on.  I tried a version of it at a local mexican restaurant called “Los Cucos” in the Salt Lake Valley.  I didn’t know what it was called at the time - but by googling the ingredients I thought it contained, I found it: Ninfa’s Green Sauce.

Avocados & sour cream make this a cooler sauce than your standard salsa - but it’s the tomatillos & jalapenos that give it a little tangy kick.  It’s not spicy at all (unless you add a lot of jalapenos).  If you aren’t a fan of cilantro - you can omit it (but I wouldn’t recommend that)  Add a lot more than it calls for if you enjoy cilantro.

You’ll find this sauce will hook you after a handful of chips.  But it’s also good in tacos, on fish, or in place of guacamole with any southwest dish.  

You can adjust the ‘chunkiness’ to your liking.  Some of my kids prefer a little less sour cream, others want to lose the cilantro.  But the majority of us like it just the way it is.

For the recipe - go to:
www.changeabletable.com