Bless This Little Kitchen

Rye Bread and Beer Dip recipe

Fun Patio Food...or for Game Night?

• 1 loaf (2lbs) round rye bread
• 1/2 brick of pasturized cheese (like Velveeta)
• 4 oz bleu cheese
• 1 regular can of beer
• dash of Worcestershire sauce
• green onions, sliced, to taste
• dash of garlic powder

Cut the top off of rye bread and scoop out the inside...reserve removed reserved bread pieces for dipping later.

Blend remaining ingredients in a blender. Refigerate 1-2 hours.

After refigerating, pour dip into hollowed out bread round and use bread pieces for dipping. Also good with fresh vegetable pieces!

Bourbon Hot Dogs recipe

Tangy...great for a crowd!

• 1/4 cup bourbon (like Jack Daniels)
• 1/2 cup brown sugar
• 1 lb hot dogs, cut into 1-inch pieces
• 1 1/2 cup ketchup
• 1 tablespoon minced onion

In a medium saucepan, mix together all ingredients and simmer for 1 hour over low heat. Serve warm.

Bread Stick Nibbles recipe

Tease your appetite!

Thin lean bacon slices

Bread sticks

Preheat oven to 400-degrees F. Cut each bacon slice in half. Starting a bit down from the top, wrap a bacon slice around each bread stick. lace on a rack in a shallow baking dish and bake for about 10 minutes. Turn bread sticks and bake for about 5 minutes more, or until bacon in done. Serve very hot!

For added flavor, sprinkle bacon with garlic or onion powder, or cracked black pepper before wrapping bread sticks.

 

Patio Mushrooms recipe

Serve these mushrooms icy cold straight from the frige!

1 hard-cooked egg yolk, mashed

1/3 cup malt vinegar

1/2 cup vegetable oil

2 teaspoons prepared mustard

1 tablespoon brown sugar, packed

salt and pepper, to taste

25 button mushrooms, cleaned

In a medium saucepan, combine egg yolk, vinegar, oil, mustard, brown sugar, salt, and pepper. Bring to a boil, stirring frequently. Add mushrooms and cook 5-6 minutes. Remove from heat and allow to cool. Place in a shallow baking dish, cover, and refrigerate overnight. Serve with toothpicks.

Serves: 4-6

 

 

Marinated Asparagus recipe

Icy Cold!

2 bunches (about 2 lbs) asparagus, trimmed and cooked "tender-crisp"

2/3 cup white vinegar

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon whole cloves

2 sticks cinnamon

1 tablespoon celery seed

1/2 cup water

In a medium saucepan, combine vinegar, sugar, salt, cloves, cinnamon sticks, celery seed, and water; bring to a boil. Cool. Place cooked asparagus spears in a shallow baking dish and cover with cooled marinade. Cover and marinate 24 to 48 hours in refigerator. Drain and serve.

Serves 4-6

 

 

 

 

 

 

 

Summertime Crostini recipe

Excellent on a warm evening...on the patio...with friends...

1 cup loosely packed fresh basil leaves, coarsely chopped

1 medium tomato, seeded and coarsely chopped

2 cloves garlic, chopped fine

15 kalamata olives, pitted and coarsely chopped

3/4 cups (about 2 1/4 oz) Asiago cheese, grated

1/2 loaf French bread, cut into 1/4-inch slices

Preheat oven with broiler. In a large bowl, combine basil, tomato, garlic, olives, and cheese. Cover baking sheet with aluminum foil. Place bread slices on prepared baking sheet and spread each with 1/2 tablespoon of the olive-cheese mixture. Toast under broiler until bread is golden brown and the cheese bubbles; about 3 minutes.

Makes about 12 crostini  

 

 

 

Tasty Crab Dip recipe

Easy to make, too! Great on plain crackers!

1 package (8oz) cream cheese, at room temperature

1 can (6oz) crab meat

2 teaspoons onion, chopped fine

1/2 teaspoon horseradish

salt and pepper, to taste

1/4 cup toasted almond pieces

Preheat oven to 375 degrees F. In a medium bowl, combine all ingredients until well blended. Place in an oven-proof dish and bake for 15 minutes. Serve with crakers.

*Imitation crab does not work in this recipe, but fresh crab will!

 

 

 

 

 

Holiday Quick Dip recipe

Super quick and a holiday pleaser

• 1 lb prepared ham salad
• 1 large package cream cheese, softened
• lemon juice
• Tabasco sauce

In a large bowl, moisten cream cheese with lemon juice and a small amount of Tabasco sauce. Add ham salad and blend until smooth. Add green onions, olives, black olives, or pimentos, if desired.

Serve with chips and crackers.

Yield: about 1 1/2 lbs dip.

Summer Easy Ham Spread recipe

Great as a poolside appetizer!

1 3oz package cream cheese, softened
1/4 cup mayonnaise
2 cups ground baked ham
2 tblspns sweet pickle relish
1 tblspn Dijon mustard
1 tspn Worcestershire sauce

crackers, melba toast, to serve

In a small bowl, beat cream cheese and mayonnaise until well blended. Stir in remainder of ingredients until well blended. Cover and refrigerate at least one hour.

Serve with desired crackers.

Serves: about 2 cups spread

Homemade Chicken Liver Pate recipe

Easy, so easy!

8 oz butter, divided, no subsitutes!
8 oz chicken livers, cleaned
1 tsp mustard powder
1/2 tsp ground mace
1 tsp dried thyme
1 clove garlic, crushed fine
salt and fresh cracked black pepper,to taste

In a large frying pan, melt 1 tblspn butter and saute chicken livers over medium heat for about 5 minutes or until livers are cooked but not crispy. With a slotted spoon, remove cooked livers to blender container. In frying pan where the livers were cooked, melt 4 tbspns of butter; add to livers in blender container. Add seasonings and garlic; blend until very smooth.

Line a dish, or small bowl large enough to hold liver mixture, with plastic wrap; pack liver mixture into lined bowl--pack well and pat down well. Melt remaining butter in the same frying pan, and pour over liver mixture to seal.

Allow pate to cool, then refigerate for up to 2 days. Unmold and serve on hot bread, toast, or crackers.

Serves: 4