Nacho Cheese Dip & Sauce

Nacho Cheese Dip & Sauce

3 cups old cheddar cheese, shredded

1 tbsp cornstarch

1  375 gram can evaporated milk

2 tbsp jalapeño pepper, finely diced

1/2 tbsp hot sauce

1/2 tsp onion powder

1/2 tsp garlic powder1 tsp salt

Toss cheese and cornstarch together in a saucepan. 

Add all other ingrediants and cook over medium heat, whisking often until the cheese is melted and sauce is smooth. Adjust to taste with hot sauce, salt or cheese. Add additional milk or cheese to adjust consistency. 

While hot it will have a sauce like consistency - perfect for pouring over nachos. 

As It cools it will thicken and become a dip like consistency. Whisk occasionally to mix in the skin that forms on top. 

This will keep in the fridge for 5 - 7 days. Or you can freeze for later. 

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls

1 lb Italian sausage or pork sausage, uncooked

8 oz cream cheese, softened

1 1/4 cup bisquick

8 oz cheddar cheese, shredded

1 tsp onion powder

1 tsp garlic powder

Fresh parsley

Mix all ingrediants until well combined using dough hook on hand held mixer. Spray glass baking dish with no stick spray and scoop by tablespoon into dish. 

Bake for 25 minutes in a 400 degree oven or until browned. 

Olive Garden House Salad

Olive Garden House Salad

American salad/romaine blend, chopped

Red onion, thinly sliced

Black olives, pitted - sliced or whole

Roma tomatoes, wedges

Pepperoncini, whole

Romano cheese, grated

Croutons

Olive Garden salad dressing

Mix first 5 ingrediants in a salad bowl.  Top with croutons. Add salad dressing according to taste and top with grated cheese. Serve immediately. 

Beef Pot Pie

Beef Pot Pie

1.5 kg stewing beef, cut into 1" pieces

1 large onion, diced

3 carrots, diced

2 celery sticks, diced

250 g mushrooms, sliced

2 cloves garlic, minced

1 tsp paprika

1 tsp thyme

1 tsp Rosemary 

1 tsp oregano

2 bay leaves

2 cups strong beef stock

1 tbsp flour mixed with 50 ml water

Salt and pepper to taste

1 roll of ready made puff pastry, rolled out slightly

1 egg, beaten

Brown beef in a large pot. Remove and set aside. 

In the same pot, fry onion, carrots, and celery until soft approximately 10 minutes. Add the mushrooms and garlic and fry for 5 minutes. Add paprika and herbs. 

Pour in the stock and add the beef back into the pot. Stir to combine and reduce heat. Cover and allow to simmer gently for 1 1/2 - 2 hours. 

Increase heat and add flour mixture. Allow sauce to simmer rapidly and thicken for approximately 10 minutes. 

Preheat oven to 180 degrees C. 

Divide the filling between 4 - 6 oven proof dishes. 

Cut the pastry into squares large enough to cover the dishes. Brush the rim of the dishes with beaten egg, then place the pastry on top, pinching the pastry onto the rim. 

Cut two slits into each pie to allow steam to escape and brush with the rest of the beaten egg. 

Place in the oven and bake at least 30 minutes until the pastry is cooked through and golden brown. 

Remove from oven and serve immediately. 

Antipasti Bites

Antipasti Bites

24 slices (4" diameter) or 48 smaller genoa salami

2   6 oz jars marinated artichoke hearts, drained and finely chopped

2/3 cup drained & patted dry roasted red pepper, finely chopped

1/4 cup fresh basil, chopped, plus more for garnish

48 fresh boconini balls, sliced in quarters if using smaller salami

Preheat oven to 400 degrees. Divide the salami between 2 12 muffin pans or 2 24 muffin pans if using smaller salami, pressing the slices into the cups. 

Tear aluminum into pieces and lightly mild into 1 inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, approximately 15 minutes. Remove from oven, let cool slightly  in the pan, then discard foil. 

In a medium mixing bowl, mix the artichoke hearts, roasted peppers, basil and boconini. 

Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil and serve. 

Cheesy Potato Chowder

Cheesy Potato Chowder

1 lb bacon, chopped

1 rib celery, thinly sliced

1 large shallot or 1/2 small onion, chopped

Fresh cracked Pepper

2 cloves garlic, minced

1/4 tsp red chilli pepper flakes or more

2 tbsp flour

2 cups chicken broth, divided

2 cups milk

4 cups frozen hash browns

8 oz sharp. Cheddar cheese, shredded

2 green onions, chopped

In a small bowl whisk together flour with 1/4 cup chicken broth and set aside. 

Heat a large soup pot over medium heat, add bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain and remove all but 1 tbsp bacon grease from the pot. Add celery and Shallots, season with pepper and sautée until tender, 4-5 minutes. Add garlic and red chilli flakes, then sautée for 30 seconds, stirring constantly. 

Add remaining chicken broth , milk, hash browns and lots of pepper to the pot then turn up heat to high and bring to a boil, stirring occasionally. Slowly drizzle in flour mixture and stir to combine. Reduce heat to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes. 

Remove pot from heat and add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. 

Spoon into bowls and top with bacon and green onions. 

Peppermint Patties

Peppermint Patties

7 1/2 cups powdered/icing sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tbsp coconut oil

1 tsp peppermint extract

24 oz dark chocolate wafers

Using an electric mixer on low speed, combine sugar, milk, corn syrup, coconut oil and extract until a soft dough forms. Divide in two and form into disks. Wrap in plastic wrap and refridgerate for at least 30 minutes. 

Line a baking sheet with parchment paper, set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, top with powdered sugar and roll out to a 1/4 inch thickness. Using a 1 7/8" round cookie cutter, cut out circles and place on prepared baking sheet. Gather scraps and re-roll until no more dough remains. Repeat with second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes. 

Melt chocolate wafers over a double boiler until smooth. Working with 1 round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment lined baking sheet. Repeat with all rounds and allow to set at room temperature. 

Makes approximately 50 patties.