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Archive for the ‘Recipes’ Category

Readers and Writers Recipes: Pepperoni Pizza Dip

This tasty dip recipe is one I got from my friend, Anne. It’s a real crowd-pleaser. Like last week’s recipe, Pepperoni Pizza Puffs, Pepperoni Pizza Dip works well for a book club or readers’ group get-together, family get-together, or any other fun gathering.

Pepperoni Pizza Dip

Ingredients:

1- 8ounce package of cream cheese, softened

1/2 cup sour cream

1 teaspoon dried oregano

1/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper

1/2 cup pizza sauce

1/2 cup chopped pepperoni

1/4 cup chopped onion

1/4 cup chopped green peppers

1/2 cup shredded part-skim mozzarella cheese

Directions to make:

1- Preheat oven to 350° F.

2- In a bowl beat together cream cheese, sour cream, garlic and red pepper.

3- Spread cream cheese mixture evenly in a 9 to 10 inch pie plate that’s been coated with vegetable cooking spray (like Pam).

4- Spread pizza sauce over top of the cream cheese mixture.

5- Sprinkle chopped onion, green peppers, and pepperoni over top of the pizza sauce.

6- Bake for 10 minutes, then remove from oven and top with the mozzarella cheese.

7- Bake 5 more minutes until mozzarella is melted and mixture is heated through.

8- Serve with green pepper strips, broccoli, cauliflower, bagel chips, crackers, etc. for dipping. Or add a small knife, and Pepperoni Pizza Dip can be spread on toasted, thinly-sliced French bread.

Appearing Monday on Whimsical Words: a guest post from author, TW Fendley.

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Readers and Writers Recipes: Pepperoni Pizza Puffs

This fabulous appetizer originated in Everyday with Rachel Ray. It was altered slightly, then posted on the Lick the Bowl Good blog where my daughter-in-law, Dawn, saw it. Dawn served it to my husband and I, and it was delicious. But, of course, I had to tweak it. Like my last recipe, Calico Beans, Pepperoni Pizza Puffs work well for a book club or readers’ group get-together, family get-together, or any other fun gathering.

Pepperoni Pizza Puffs

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1 Tablespoon Italian seasoning

a pinch of salt

3/4 cup milk (I use skim)

1 egg, lightly beaten

1 cup shredded part-skim mozzarella cheese

1/4 cup Parmesan cheese

1 cup cubed pepperoni

1/2 to 1 cup store-bought pizza sauce

Directions to make:

1- Preheat oven to 375° F.

2- Spray a 24-cup mini-muffin pan with vegetable cooking spray (like Pam).

3- In a large bowl, stir together flour, baking powder, Italian seasoning, and salt. Then, stir in the milk and egg. Next, stir in the mozzarella, Parmesan, and pepperoni. Let stand for 10 minutes.

4- Stir batter again, then divide among the mini-muffin cups.

5- Bake until puffed and golden, about 20 to 25 minutes.

6- When the pizza puffs are nearly ready, pour the pizza sauce in a microwavable bowl and microwave until warm.

7- Remove pizza puffs from oven when done, place on a serving plate, and serve with the warm pizza sauce (for dipping).

Notes:

1-These simple, appetizers go quickly, so you might want to make 2 batches if you’re having more than 4 people.

2- I use skim milk and part-skim mozzarella cheese, but if you like a richer taste, you can use whole milk and cheese.

3- If you don’t have any pizza sauce on the shelf, a well-seasoned store-bought tomato sauce will work. By the way, the amount of sauce varies depending on how much you and your guests like to “dip.”

4- Since mini-muffin pan cups vary in size, you might have a little batter left. It can be baked in additional mini-muffin pans or full-size muffin cups if necessary.

Appearing Monday on Whimsical Words: a guest post from author, Mary Holland.

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Readers and Writers Recipes: Calico Beans

This flavorful recipe can be baked as casserole in the oven or cooked for a longer period of time in a slow cooker. Like last week’s Crab Appetizers, Calico Beans work well for a book club, readers’ group, or family pitch-in or cook-out. The addition of meat gives Calico Beans more protein and a rich flavor.

Calico Beans

Ingredients:

1/2-pound ground beef (ground turkey can be used)

1/4-pound bacon (turkey bacon can be used)

1 cup chopped onion.

1-pound can of kidney beans

1-pound can of pork and beans

1-pound can of lima beans, drained

1/2-cup ketchup

1/2-cup brown sugar

1-teaspoon salt

2-teaspoons vinegar

1-teaspoon dry mustard

Directions to make:

1-If baking in oven, preheat oven to 350º F.

2-Brown ground meat, bacon, and onions in a large pan coated with a vegetable spray like Pam.

3-Add remaining ingredients and stir until well-mixed.

4-If baking in oven, coat a large casserole dish with vegetable spray. Add bean mixture.

5-Cover casserole with lid (or aluminum foil) and bake for 40 minutes. Serve hot.

6-If using a slow cooker, place beans in cooker, cover, then cook for 3 hours on low.

Notes:

1-You can beat these beans for a cook-out. Serve with hamburgers, hotdogs, chicken from the grill or other cook-out favorites. They also make a nice addition to a meal.

2-If you have trouble finding 1-pound cans of beans (often they come in 10 to 15-ounce cans), you can always add an extra can of beans so the total amount equals 3-pounds (or 48-ounces).

Appearing Monday on Whimsical Words: a guest post from author, Rachael Ikins.

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Readers and Writers Recipes: Crab Appetizers

This is a classic and yummy appetizer. Like last week’s Mock Boursin Cheese Spread, Crab Appetizers work well for a book club or readers’ group get-together, family get-together, or any other fun gathering. And the best part – you can make the Crab Appetizers ahead of time, and just cook them briefly when it’s time to eat.

Crab Appetizers

Ingredients:

1 cup margarine (softened)

2 5-ounce Kraft Old English Cheese Spread

2-teaspoons Miracle Whip Lite (or similar lo-cal mayonnaise)

1/4-teaspoon garlic powder

1-teaspoon seasoned salt

1-pound crab meat

12 English muffins, split

Directions to make:

1-Combine the margarine, cheese spread, Miracle Whip, garlic powder, seasoned salt, and crab meat.

2-Spread on the split English muffins. (You have 24 split English muffins).

3-Cut the split English muffins into quarters (there will be 96 quarters).

4-Spread in a single layer on cookie sheets and place in the freezer until cheese is firm.

5-Remove the cookies sheets from the freezer, lift Crab Appetizers from the sheets and place in plastic zipper freezer bags. Store in freezer until ready to use.

Directions to serve:

1-Preheat oven to 350º F and coat cookie sheets with a vegetable spray like Pam.

2-Put the desired number of still-frozen Crab Appetizers in a single layer on cookie sheets, place in the preheated oven, and bake until the cheesy topping is slightly browned and bubbly. (About 10 minutes, but watch closely so as not to burn). Put any unused Crab Appetizers back in the freezer for later use.

3-Remove cookies sheets from oven and place the appetizers on a serving dish. Serve immediately. Each batch makes 96 Crab Appetizers.

Notes:

1-These simple, make-ahead-of-time appetizers go quickly, so you might want to make 2 batches to have in the freezer. When company drops by, you can always pull out a few Crab Appetizers from the freezer to bake and serve your guests.

2-If you make too many and have left-overs after your party, these delightful Crab Appetizers can be warmed up the next day and served with soup for a tasty lunch.

Appearing Monday on Whimsical Words: a guest post from author, Diane Gardner.

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Readers and Writers Recipes: Mock Boursin Cheese Spread

This is a tasty cheese spread with just the right amount of zip added by garlic and spices. Like last week’s Eggless Milkless Dark Chocolate Cake, Mock Boursin Cheese Spread works well for a book club or readers’ group get-together, family get-together, or any other fun gathering. All you add are crackers to spread the cheese on, or use it to fill fresh celery sticks.

Mock Boursin Cheese Spread

Ingredients:

16 ounces lo-cal cream cheese (softened)

1 cup margarine (softened)

2 cloves garlic, crushed

1/4-teaspoon crushed basil

1/4-teaspoon thyme

1/4-teaspoon oregano

1/4-teaspoon marjoram

1/4-teaspoon dill

1/4-teaspoon black pepper

1/4-teaspoon salt

Directions:

1-Combine the cream cheese and margarine using a mixer.

2-Add the rest of the ingredients and blend until well-mixed.

3-Serve with crackers or fill celery sticks with the cheese spread.

4-Refrigerate any leftovers. (The spread can be frozen for later use).

Notes:

1-This recipe can be cut in half if you’re only making the cheese spread for one. By the way, Mock Boursin Cheese Spread on crackers and a bowl of soup make a delicious lunch.

2-You can also cover one half of a bagel with Mock Boursin Cheese Spread, add a couple of slices of lunch meat and some lettuce, and top it with the other half of the bagel. If you’re adventurous, you can also add mustard, tomatoes, etc. to make a great sandwich.

Appearing Monday on Whimsical Words: a guest post from fantasy author, J. Michael Squatrito, Jr.

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100 If you have friends (or children) with milk or egg allergies, this cake is a delicious and easy alternative to cakes loaded with eggs and dairy. It’s very chocolatey, so I usually use vanilla icing. If you decide to use chocolate icing – be prepared for a chocolate high! Like last week’s Chocolate Chip Oatmeal Cookies, Eggless Milkless Dark Chocolate Cake works well for a book club or readers’ group get-together or any other fun gathering. And you don’t have to have an allergy to love this cake!

Eggless, Milkless Dark Chocolate Cake

Ingredients:

3 cups flour

2 cups sugar

1/2 cup cocoa (unsweetened)

1/2 teaspoon salt

2 teaspoons baking soda

1 stick margarine (1/2 cup) melted and slightly cooled

1-1/2 teaspoons vanilla extract

2 teaspoons vinegar

2 cups cold water

Directions:

1-Preheat over to 375ºF.

2-Combine in large bowl: flour, sugar, cocoa, salt, and baking soda.

3-Add margarine, vanilla, vinegar, and cold water. Mix until well blended.

4-Pour batter into greased and floured pans. (See notes).

5-Bake for 30 minutes or until a toothpick comes out clean. (See notes).

6-Cool, then frost as desired.

Notes:

1-This recipe makes a 2-layer cake using 9” diameter rounds or 8-9” square pans. Or you can make a sheet cake or bundt cake.

2-If you make a 2-layer cake or a sheet cake, 30 minutes baking time is usually enough. If you make a bundt cake, it might take slightly longer to bake. Check for doneness using either a cake tester or a toothpick to make sure the center of the cake isn’t still under-baked.

3-Remember, if you’re making this cake for someone with a milk allergy, use vegetable margarine and either soy or rice milk for making a “buttercream” icing with a box of powdered sugar.

Appearing Monday on Whimsical Words: a guest post from author, Allison Merritt.

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Jaleta's CC Oatmeal Cookies The recipe for these delicious cookies comes from science fiction writer, Jaleta Clegg. These cookies are perfect for a book club or readers’ group get-together or for the kids when they get home from school. Like last week’s Oven Baked Chicken Bruschetta, Jaleta’s Chocolate Chip Oatmeal Cookies get great reviews. And now, a few words from Jaleta and the recipe:

Have you ever put cooking scenes in your stories? I can’t stop myself. I love cooking and I don’t see that changing for people in the far future, when my stories tend to happen. Picture it: a starship flying through the cosmos, the crew gathered in the galley cooking dinner. I have a thing for RVs. I guess it shows in my books. Right now I’m channeling the Winnebago scenes from Space Balls and the kitchen scenes from Firefly.

I’ve got a main character that loves to cook. It’s her way to destress and connect. She loves playing with new spices and ingredients. Jasyn understands the role food plays in society. It not only nourishes our bodies but our souls.

I can picture Jasyn making a batch of these wonderful cookies in her tiny kitchen on her ship. I can also picture the other crew members – Dace and Clark – devouring them, just like my kids in my kitchen.

Chocolate Chip Oatmeal Cookies

3/4 c. butter

1 c. brown sugar

1/2 c. white sugar

2 eggs

1/2 t. salt

2 t. baking soda

1 t. vanilla

1 c. whole wheat flour

1/2 c. white flour

2 1/2 c. quick cooking oatmeal

2 c. semi-sweet chocolate chips

1 c. dried cranberries (optional)

Cream butter and sugars together. Add eggs, salt, baking soda, and vanilla. Beat until very light and fluffy. Add flour, oatmeal, and chocolate chips. Stir until well mixed. Set aside while the oven preheats. Or cover and refrigerate for several hours. (Letting the dough rest allows the oats to absorb moisture and makes the cookies softer.)

Heat oven to 375°F. Spray cookie sheets with non-stick spray. Scoop cookie dough in one inch balls onto sheets. Bake for 9 minutes. Let cool for a couple of minutes before removing from the sheets. Makes 5 – 6 dozen cookies.”

biosmall Jaleta Clegg loves writing what she knows – science fiction and cooking with the occasional bit of silly horror thrown in for laughs. She loves concocting dishes with bizarre names such as Chilled Monkey Brains, Radioactive Dog Spit, and Snake Surprise. New spices and strange vegetables are common on her table. Her children have learned to taste before complaining. You never know what you might enjoy until you try it. Find recipes on her blog every Thursday: http://jaletaclegg.blogspot.com and links to her writings at http://www.jaletac.com

Thanks again to Jaleta Clegg for sharing her recipe. Appearing Monday on Whimsical Words: a guest post from speculative writer, Jennifer Allis Provost.

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