Chocolate Fondue: The Chocolate 'Pool' of Love

  Chocolate Fondue: The Chocolate 'Pool' of Love 

Hi everybody :)
Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

Since February is the shortest month of the year, we're taking our trip to 'Chocolate Land' a little earlier this time around. Hold on tight and buckle-up, have I got a chocolate treat for you! Today we're going for a dip in the chocolate 'pool' of love. 

If you're just tune in to my blog, every month I post at least 2 recipes dealing with chocolate, from the creamy white to the deepest dark that promise to fulfill  your chocolate fantasy  delight. If you missed a trip, don't worry there still time to play catch-up; just look under the Chocolate Label to reach your chocolate destination. But to ensure you won't have that problem, subscribe now and follow me. I will take you on an trip you won't soon forget :)

Next stop destination: Chocolate Fondue... let's get it started.  

Chocolate Fondue
1 cup semi-sweet chocolate chips
2 tablespoons butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons water
1 teaspoon vanilla extract (mix with vanilla bean paste)

In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. 

Cook and stir constantly until thickened, about 5 minutes.(Don't worry if it don't look that thick at first it will thicken the longer it sit.) Remove from heat. Add vanilla. (I added the vanilla too soon, then add a little more later)

Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.
Source: All Recipes

What I Did and/or Think:

The only thing I did was add the vanilla too soon and added more later. I used pineapple chunks, strawberries, bananas, graham crackers, Chewy Quadrupled Chocolate Cookies and
Pound Cake Cookies as dippers, but the possibilities are endless. 

I'm sure you can make this with other white chocolate and milk chocolate, but I haven't tried it yet but I will be testing it out soon :)

The Taste: It WAS AMAZINGLY DELICIOUS!! Very thick, rich, and chocolatey good. Yes! It is an A.G.R. ladies. (Another Great REPEAT).

Here's a strawberry for you :) until next trip...  

ENJOY! Come Again.... 



Linked to:
Katherine Martinelli: Valentine's Day Round Up
The Better Baker Weekend Potluck
Full Plate Thursday @ Miz Helen's Country Cottage  
The Mandatory Mooch Tasty Thursday 
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Marvelous Mondays @ This Gal Cooks
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
The Chicken Chick: Clever Chicks Blog Hop  
Flour Me With Love: Mix it up Monday!  
Recipe Sharing Monday @ Jam Hands 
Jaime @ Mom's Test Kitchen 
Roxana’s Home Baking #chocolateparty   

 

Warm & Creamy Bacon Dip

Warm & Creamy Bacon Dip

   
Hi everybody :)

Do you all love sour cream and onions baked cheesy potatoes with bacon? Well, have I got a dip for you! This dip is loaded with all my favorite potato toppings, plus it's ready to serve in 30 minutes or less. So if you're hosting a party or just having a family movie night, this might just be the recipe for you. Step into my kitchen, and let's get this party started...

Warm & Creamy Bacon Dip adapted Daisy
Ingredients
8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces bacon bits
2 cups shredded cheddar cheese
1 cup chopped green onion


Directions
Preheat the oven to 400 degrees. In a bowl, combine all ingredients. 

Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

What I Did and/or Think:
No changes was made to the recipe.
The Taste: Sour Cream, Cream Cheese, Cheddar Cheese, Onions, and Bacon; enough said :)
In my opinion, heating up the dip should be optional, it taste great not heated too. If you choose not heating it,  just make it up in advance to give the flavors a chance to blend. As I  mention earlier, I think this would be great when making loaded potatoes too.

 Throwing a party this weekend, make the dip! If you invite me, I'll bring the chips :)

BTW, if I wasn't clear enough; it's a REPEAT, y'all :)

ENJOY! Come again...

Linked to:
Show and Tell Saturday: Be Different...Act Normal   
Sweet Saturday Link Party: The Gingerbread Blog
Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck 
Show and Share Wednesday Semi-Homemade Mom  

Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

 Hi everybody :)
.
I am a cheese lover in case you did know. Let's hear it for all the cheese-lovers in the house, WHOOP! WHOOP! Today I'm bring you two cheesy recipe, one is a dip and the other, cracker crisps, to serve with the dip. Too cheesy?...maybe...maybe not; let's find out...

Sausage Cheese Dip adapted Jimmy Dean Signature Recipes 

Ingredients:
2 packages Sage Flavor Jimmy Dean Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chiles, drained (I used diced tomato without chiles)
2 lbs. (32 oz.) process cheese spread cut up (Velveeta Cheese Spread)
1/4 cup salsa
1/2 cup thinly sliced green onions (optional)
1 medium tomato seeded and chopped ( optional)
Crackers or Pita Chips

Makes about 8 cups

Directions:

In large saucepan, cook sausage over medium-high heat stirring frequently until thoroughly cooked and no longer pink.

 Stir in tomato & green chiles; cover and cook 2 minutes.

Stir in cheese and salsa ; add green onions if desired.

Reduce heat to medium and cook uncovered until cheese melted, stirring frequently. Stir in tomato if desired.
Served hot with crackers or pita crisps.

Cheddar Pepper Crisps adapted 2000 Taste Of Home Annual Recipes

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 1/2 cups (6 ounces) shredded sharp cheddar cheese (I use mild cheddar cheese)
1/2 cup cold water
2 tablespoons vinegar (I use cider vinegar)
Coarsely ground pepper (I used a mixture of Black Pepper, Mrs. Dash Onion & Herb Seasoning, Salad Supreme, Dry Ranch Dressing Mix and this)

Directions:
In a large bowl, combine the first five ingredients.

Cut in butter until crumbly.

Stir in cheese.

Sprinkle with water and vinegar. Toss with a fork until a ball forms.

Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm. (I divided dough into three portions because I only did half the recipe, then wrap and refrigerate for 1 hour.)

Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough

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Bake at 375 for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.

What I Did and/or Think:

I did half the recipes for the dip and the crisps, the full recipes are shown above. The other changes are in Italic.  The crisps recipe remind me of a cheesy pie crust recipe with pepper. I thought it would be fun to play around with the flavor on this one, so I added more seasoning along with the pepper on top.

The Taste: I LOVE the buttery, cheesy, crunchy taste of the crisps and the spicy taste of the dip. Definitely not too cheesy, I thought they went together very well and was please with the result.

Let's hear it people...not one, but two great recipes for the REPEAT file. I'm on a roll  :)

ENJOY! Come again...

Linked to :
Melt In Your Mouth Monday # 86 @ Make Ahead Meals for Busy Moms
Mix it up Monday!  
Recipe Sharing Monday # 30 @ Jam Hands
Made by you Monday
Marvelous Mess Monday @ Marvelously Messy
Tuesday-Talent-Show # 57
Tasty Tuesday  @ Naptime Creations

Tasty Tuesdays #91

You're Gonna Love It - Week 25

BYOB @ girlichef: BYOB - Bake Your Own Bread

Tumbleweed Contessa: Superbowl and Chili Party

Baked Buffalo Wings: NO FRYING!

 Hi everybody :)

I been browsing the web again looking for a recipe that make buffalo wings that are not fried. I do like fried foods, but not all the time. I mostly cook my meat and fish dishes in the oven, as you know from yesterday post never in the microwave.

While browsing I came across a lots of buffalo wings recipes, but this one stood out. Here we go....

Baked Buffalo Wings adapted partly  Live Better America

Ingredients

Chicken Wings

2 lb chicken wing drummettes (about 24)
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons red pepper sauce (I used Frank's Original )
1 tablespoon Worcestershire sauce (I 1/2 teaspoon  used McCormick Worcestershire Ground Black Pepper Blend)
1/2 teaspoon A.1. Dry Rub Bold Original
Frank's Red Hot Wing Sauce
Paprika
Celery sticks, if desired
Served with blue cheese dressing and bleu cheese crumble

Heat oven to 350°F. Line 15x10x1-inch pan with foil. Remove skin from chicken. (I didn't do this)
Step 2 In resealable food-storage plastic bag, mix honey, ketchup, pepper sauce , Worcestershire sauce,  and  A.1. Dry Rub. Add chicken. Seal bag; refrigerate at least 15 minutes but no longer than 24 hours, turning occasionally. I marinade it for 2 hours.
 

Wings with Marinate Mixture

 











Step 3 Place chicken in pan; sprinkle with Hot Wing Sauce and paprika. Bake uncovered about 30 minutes. Drain. Sprinkle with more Hot Wing Sauce and cooked 10 minutes longer, or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.

Wings after marinating for 2 hours, Paprika, and  Frank's Red Hot Wing Sauce

Uncooked Wings

What I Did and/or Think:
I know this is not a healthy recipe, being partly adapted from Live Better America but I didn't want a fried recipe, so I used this one. I made a few changes to the recipe: I didn't used Worcestershire sauce, used a  Worcestershire Ground Black Pepper Blend instead, added a Dry Rub seasoning, and Hot Wing Sauce for a little spicier taste. I also didn't skinned the drummettes, didn't have the time or the patience :) 

I served it  with blue cheese dressing with bleu cheese crumble. The wings were GREAT! Not too hot, but hot enough, just the way I like it. You all know what that means .... IT'S....A....REPEAT!  If you're looking for a baked hot wings recipe, because you're tried of fried, give this one a try, it's gooooooood y'all.


















ENJOY! Come again....

I was feature on appetizers on the Gallery of Favorites!
  
I linked this to:
Rattlebridge Farm: Foodie Friday , Tidy Mom I'm Loving It: RadLab , Simply Designing: Simply Link Party , Eat Your Heart Out Foodtastic Friday ,  The 21st Century Housewife: Gallery of Favorites , Simple Living with Diane Balch: Foodie Friday ,  Whipper Berry: Friday Flair Link Party,  Appetizer Round-Up and Your Best Party Recipes Blog Hop and  Comfy in the Kitchen: Friday Favorites!

Easy Shrimp Dip: A Heartfelt Thank You

Easy Shrimp Dip: A Heartfelt Thank You

Hi everybody :)

First, I like to take this time to welcome my followers. I really appreciate the love. Some of you have been with me from the very beginning, when I didn't have anything posted because I didn't know what I was doing. I'm still learning, so please be patience with me. It warms my heart and keep me going, reading the comments and encouraging words from you. A heartfelt thanks goes out to you. I hope I can continue to bring you culinary delights from my kitchen and crafty projects too. (I'm getting to the crafting soon, still trying to get the hang of things) Thank you, thank you, thank you...

Now for the recipe... if you're doing some entertaining this weekend and need a quick appetizer to serve, then this might be for you...from my cookbook collection Easy Shrimp Dip.

Easy Shrimp Dip adapted Calling All Cook Three

Ingredients
8 ounces cream cheese, softened
1/2 cup mayonnaise-style salad dressing
1/8 teaspoon garlic salt
1  4-ounce can small shrimp drained, rinsed (I used about 6 ounces of cooked medium shrimps)
1/3 cup finely chopped green onions
(I added 1/2 teaspoon Mrs. Dash Onion and Herb Seasoning.)

Directions
Combine cream cheese and salad dressing in bowl; mix well. Stir in garlic salt, shrimp and green onions. Chill, covered, overnight Serve with fresh vegetables or assorted crackers. May omit garlic salt
Yield: 12 servings

What I Did and/or Think:
Being a dip, it is best made the night before serving,  but I was in a hurry and let it set in the refrigerator for about 2 hours. As you can also see from the picture of the ingredients, I made a few changes to the recipe. I didn't have canned shrimps, so I used about 6 ounces of cooked medium shrimps. I Love Shrimp! I also added 1/2 teaspoon Mrs. Dash Onion and Herb Seasoning. I used Town House Crackers to served it, and garnish it with extra shrimps and green onion.  This was really, really great, so IT A REPEAT!

BTW, It will not be a Breakfast Is Served post tomorrow. It will be back the following week. Have a great weekend. :)

ENJOY! Come again....

Linked to:
Show and Tell Saturday: Be Different...Act Normal 
Appetizer Round-Up and Your Best Party Recipes Blog Hop 
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party Week 60

Peaches and Cream Spread: My Sincere Apologies

Peaches and Cream Spread: My Sincere Apologies

Hi everybody :)

I come to you today offering my sincere apologies; I'm so sorry. I didn't know August was Peach Month. Some food blogger I am, here we are at the tail-end of August and I didn't post a single peach recipe. Oh the shame of it all, and me being from the Peach State at that. Shame. Shame. Shame. :( In my hopes to right my wrong, I bring you this recipe from my cookbook collection.

 










Peaches and Cream Spread adapted from Gifts That Taste Good 

1 package (8 ounces) cream cheese, softened
1/4 cup confectioners sugar
3 tablespoons peach preserves
3 tablespoons peach schnapps or peach nectar

In a medium bowl, beat cream cheese until smooth. Add remaining ingredients, blending well. Store in airtight container in refrigerator. Serve with gingersnaps. date nut bread, or favorite quick bread. Yield: about 1 1/4 cups of spread.

What I Think:
This was GREAT! Like all spreads or dips, be sure to prepare this ahead of time to give the flavors a chance to mellow.

This is one of those recipes were the flavors can be easily swapped out to whatever you like, for examples:   
Cherry and Cream - Cherry Jam and Cherry Liqueur served with vanilla wafers.
Apple and Cream -  Apple Schnapps and Apple Jam served with Gingersnaps
Strawberry and Cream  - Strawberry Jam and Strawberry Liqueur or nectar served with vanilla wafers
Mocha and Cream - Kahlua and Chocolate Chips served with Graham Crackers
Pina Colada and Cream - Pineapple Jam and Light Rum served with Coconut Shortbread Cookies

Lemon or Lime and Cream - Lemon or Lime Curd and Limoncello  liqueur served with Gingersnaps

So have fun and experiment; the possibilities are endless. :)

ENJOY! Come again.....

Linked to:  
I'm Loving It - Week 124 
Something Swanky's Sweet Treats and Swanky Stuff Link Party
Appetizer Round-Up and Your Best Party Recipes Blog Hop 
  @ 21st Century Housewife
The Better Baker Weekend Potluck
Six Sister's Strut Your Stuff Saturday Link Party - Week 59

Zesty Buffalo Wings - Wings & Things

Zesty Buffalo Wings with Orange Dipping Sauce

Hi everybody :)

I winging out today. Buffalo wings, hot wings, chicken wings... while the name may change, these spicy tidbits remain a traditional favorite. They are often served with celery stalks and a cool, creamy blue-cheese dressing, but I decided to mix things up a little. When I saw this recipe for zesty wings with a orange glaze in my Creative Cook's Kitchen cookbook, I knew I had to give it a try.

You Will Need:

FOR THE GLAZE
3/4 cup frozen orange juice concentrate, thawed
1/4 cup cider vinegar
3 tablespoons Dijon-style mustard
2 tablespoons vegetable oil
3/4 teaspoon hot pepper sauce (optional)
1/2 teaspoon black pepper
1/2  cup orange marmalade

FOR THE BUFFALO WINGS
24 buffalo wings (about 4 pounds)

FOR THE DIPPING SAUCE
1/2 cup mayonnaise
1/4 cup sour cream
2  tablespoons honey mustard
1 tablespoon frozen orange juice concentrate, thawed
SERVES 8

MAKING THE GLAZE

In a medium bowl, combine orange juice concentrate, vinegar, mustard, oil, hot sauce and pepper. Measure 1/2 cup of this orange mixture and combine with orange marmalade; set aside.

The Marinade

1/4 cup of Marinade + Orange Marmalade =

The Pasting Sauce

MAKING THE BUFFALO WINGS
Pour remaining glaze into a large resealable plastic bag. Add buffalo wings; shake to coat thoroughly. Refrigerate for 30 minutes or up to 2 hours.

Wings + Marinade

Preheat oven to 450°F. Remove buffalo wings from glaze and place in a shallow roasting pan; discard glaze.

Brushing with Marmalade Mixture

Bake until chicken is almost cooked, 20-25 minutes. Brush with marmalade mixture; return to oven and bake until chicken is browned and cooked through, 5-7 minutes longer.

Wings after cooking 7 minutes longer

Dipping  Sauce

MAKING THE DIPPING SAUCE
In a small serving bowl, combine mayonnaise, sour cream, honey mustard and orange juice concentrate. Serve with hot buffalo wings.

If your a stickler for tradition here a great blue cheese dressing you can try :)
CLASSIC BLUE-CHEESE DRESSING
2/3 cup mayonnaise
1/3  cup sour cream
1/2 teaspoon hot pepper sauce
1/3 cup coarsely crumbled blue cheese

In a small serving bowl, combine mayonnaise, sour cream and hot pepper sauce. Add crumbled blue cheese and stir just to combine.

Tip: For easier cleanup, bake buffalo wings or other sticky finger foods on a wire rack inside the roasting pan.

Variations
Grilling 
This citrus-flavored glaze is great for dressing up chicken. For a simple summer dinner, use as a baste on skinless breasts while grilling.
 Other Meats
Try this recipe with a different type of meat. The glaze gives grilled braised pork ribs an incredible burst of flavor.

From:  CREATIVE COOK'S KITCHENS

What I Think:
If you like wings with a milder flavor, this recipe is for you. I think it needed a little more pop. The next time I make these, I would add some lemon zest to the mix (about 1 tablespoon), use lemon pepper in the place of plain, and up the hot sauce to 2 teaspoons. I had to admit, I was kind of skeptical about the dipping sauce after reading the ingredients, mayonnaise, sour cream, ....what??? But to my surprise, it turned out GREAT! It had a nice sweet creamy tangy flavor and added an extra boost to the wings. So, with the minor changes, I' d definitely make this again.

ENJOY! Come again...

Linking to:  
Showcase Your Talents Thursday # 20