Fruity Grilled Chocolate Kabobs

3 pears, peeled and cut into quarters
6 grapes, halved
12 strawberries
2 tbsp raw sugar
Wooden skewers, soaked in water for 15 min. (like for kabobs)

Chocolate Dip

½ cup favorite chocolate bar, chopped
½ cup + 2 tbsp heavy cream
25 mini marshmallows
2 tbsp chopped toasted almonds

Note: You can change the fruit to whatever you like and the nuts as well…or eliminate the nuts altogether.

Melt the chocolate, heavy cream and marshmallows in a small saucepan over low heat. Stay on it and keep stirring. Bring to a boil and whisk rapidly for about 2 minutes until the sauce thickens. Stir in nuts. Set aside.

In a bowl, combine fruit and sprinkle with sugar. Toss gently. Put them on skewers.

Grill fruit skewers for about 7 minutes, until the fruit is caramelized and heated well.

Serve with the freshly made chocolate dip.

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Cucumber Mint Relish

2 large cucumbers, peeled, seeded and diced
Salt, to taste
1/4 cup minced red onion
1/4 cup red bell pepper
1/4 cup minced fresh mint
3 Tablespoons rice wine vinegar
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 1/2 teaspoons sugar

Wash, peel, and remove seeds from cucumbers.  Salt cucumbers and allow to drain for one hour. Pat cucumber dices dry with a paper towel and place in a large bowl.  Combine onion, bell pepper, mint, vinegar, garlic and sugar with cucumbers and toss well.  Cover and allow to chill in refrigerator between one and four hours prior to serving.  When ready to serve, remove from refrigerator and stir well.

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Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees.  Using a 9X 13″ baking pan, spread cream cheese on the bottom.  Create one layer with chili followed by shredded cheese to cover the top.  Place pan in oven and bake for 15 minutes or until cheese has melted.  Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

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Thick and Hearty BBQ Sauce

3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1/4 cup finely chopped onions
2 large garlic cloves, finely minced
1 Tbsp dark brown sugar
1 Tbsp fresh lemon juice
1/2 tsp. dry mustard
1/4 tsp red pepper flakes (optional)

Combine all in a saucepan, bring to a boil over medium heat stirring occasionally. Reduce heat and simmer uncovered 40 minutes. Stir occasionally.

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Basic Barbecue Sauce

3 small cans tomato sauce
1/4 cup onion, minced
1/2 cup light brown sugar
1 tsp. white pepper
1/2 tsp. dry mustard
1 tsp. salt
1 Tbsp molasses
1 Tbsp corn syrup
1/4 tsp. cayenne pepper (optional)
1 garlic clove, minced
2-3 tsp. liquid smoke

Mix all ingredients and simmer in a medium size saucepan for an hour, stirring occasionally.

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Crab Dip Recipe

1 lb. crab meat
8 oz. cream cheese
8 oz. sour cream
1/4 c. Hot Sauce
2 celery stalks
Salt and pepper

In medium bowl, shred crab meat. Finely dice celery stalks and add to crab meat. Mix well. Place cream cheese in small bowl and microwave for 20 seconds to soften. When done, stir with spoon to eliminate any lumps. Add cream cheese, sour cream, hot sauce, and a pinch of salt and pepper to crab meat mixture. Mix thoroughly with spoon until all ingredients are well blended. Cover and let sit in refrigerator over night. Serve with your favorite crackers.

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Quick Dip Recipe

Mix an envelope of your favorite salad dressing with 16 ounces of sour cream, and one or more of the following; 8 oz. can/jar of chopped artichoke hearts (drained), 1 tsp. roasted garlic, small jar of roasted red peppers (drained), cooked and drained spinach, or chopped sun dried tomatoes.

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Make ‘em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

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Tags: Cinco de Mayo, DIPS AND CONDIMENTS, ETHNIC

Spinache Dip

April 9, 2009 by admin  
Filed under DIPS AND CONDIMENTS

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1- 11oz. pkg. frozen spinach
1- 8 oz. pkg. cream cheese
1/2 cup plain yogurt
2 cloves garlic, minced
1-T. of chopped water chestnuts (if desired)
dash of hot sauce
1 tsp. salt

Cook spinach according to package directions. Drain thoroughly. Place all ingredients in blender and process until smooth. Chill several hours before serving with vegetables or chips.

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Tags: DIPS AND CONDIMENTS

Tartar Sauce

April 9, 2009 by admin  
Filed under DIPS AND CONDIMENTS

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1/2 cup butter or margarine
1 cup sour cream
2 tbs sweet pickle relish
1 envelope tartar sauce mix

Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil.

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Tags: DIPS AND CONDIMENTS

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