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Tag Archives: warm

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

bacon, best, cheese, delicious, easy, entertaining, family, friends, quick, warm

BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

GRANDMA SYLVIAS SALT BUTTER COOKIES and CHEWY PEANUT BUTTER BROWNIES

07 Saturday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

baking, cozy, easy, friends, sledding, snow day, warm

Although thrilled to see the snow covering the ground when we woke at 5 for our morning walk, I was not so excited to get out in it. However, after dressing in many layers, we completed our usual hour, debating whether schools would be closed due to the accumulation – and on our return there was a message informing us school was definitely canceled for the day.

the boys sledding at the park

the boys sledding at the park

A snowy day just seems to invite one into the kitchen to bake, and after the kids spent the day sledding at the park and greeting their friends, refreshments were welcomed  along with mugs of hot chocolate and cups of steaming sweet tea, by the fire in the living room.

GRANDMA SYLVIAS SALT BUTTER COOKIES

grandma sylvias salt butter cookies

COOKIES

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon whiskey

2 sticks butter, softened

2/3 cup sugar

2 1/4 cups flour

Heat oven to 350F.

Whisk yolks, vanilla and whiskey together. Beat butter and sugar together until fluffy, about 2 minutes. Add the yolk mixture and beat until combined, add flour. Shape the dough into balls, flatten slightly. Bake until lightly browned around edges, 10 to 12 minutes.

FILLING

1 ounce chocolate, chopped

1/4 cup water

2 cups powdered sugar

Combine chocolate and water in saucepan and stir over low heat until smooth, about 5 minutes. Off heat, whisk in powdered sugar until smooth.

Join cookies together with filling.

Enjoy!

CHEWY PEANUT BUTTER BROWNIES

peanut butter brownies

3/4 cup butter, softened

3/4 cup creamy peanut butter

1 3/4 cups sugar

2 teaspoons vanilla

4 eggs, lightly beaten

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

Heat oven to 350F. Spray a 13-by-9-inch baking pan with cooking spray.

Beat butter and peanut butter in large bowl with electric mixer at low speed 3 minutes or until well blended. Beat in sugar and vanilla until blended. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, baking powder and salt until just blended. Reserve 1 3/4 cups batter. Stir cocoa into remaining batter.

Spread chocolate batter in prepared pan. Top with reserved batter. Bake 30 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

Enjoy!

 

 

MINESTRONE SOUP

15 Sunday Nov 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

chickpeas, comfort, cozy, easy, healthy, peas, quick, sweet potatoes, Vegetables, warm

This light flavorful soup is one my very favorites for Fall.

MINESTRONE SOUP

minestrone soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 sweet potato, peeled and diced

chicken stock

16-ounce can diced tomatoes

1 cup tomato sauce

1/4 cup red wine

2 bay leaves

2 teaspoons Italian herb seasoning

1 cup canned chickpeas

1 cup frozen peas, thawed

2 tablespoons fresh parsley, chopped

salt and freshly ground black pepper to taste

In a large pot, heat the oil over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden. Add the carrots, celery and sweet potato. Add just enough chicken stock to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a boil, then cover and lower the heat to simmer. Cook for 20 to 25 minutes, or until the vegetables are just tender.

Add the chickpeas, peas and parsley, season with salt and pepper. Simmer another 20 to 25 minutes.

Enjoy!

Recipe adapted from The Morning News, October 2006

 

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

21 Friday Feb 2014

Posted by Ceri Wilkin in Appetizers, Dessert, Salad

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Tags

bourbon, brie, brown sugar, cedar plank, celebration, chocolate, dinner, glaze, meringues, radish, red wine, strawberries, valentines, vinaigrette, warm

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us – they met at our house and then became engaged here – and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn’t wait for the next day – for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year – a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner’s sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

30 Wednesday Jan 2013

Posted by Ceri Wilkin in Appetizers, Dips

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Tags

cheese, crab, creme fraiche, fennel bulb, herbs, manchego, olive, peppadew, piquillo peppers, snack, spicy, warm

We’ve not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven’t reached out as much as I think we should have.
We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 
It was fabulous even though my youngest sampled a “grape” – which was actually a very spicy olive from the warm olive saute – that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.
WARM OLIVE SAUTE 
Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 
Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.
Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.
Enjoy!
Recipe adapted from Southern Living, December 2009
www.southernliving.com › Food › Recipes
WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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