February 16, 2010

Slacker Face. . .That is Me

For the Super Bowl we went over to Cooking W.'s house and had a great time watching the game & commercials, visiting, and eating. Cooking W. and I left for a couple hours (right in the middle of the game) to attend a parenting class. Whoever planned that parenting class must not watch football or go anywhere in the world where there is football/sports stuff because who plans the first night of a parenting class the night of the Super Bowl? Then the following week is Valentine's Day. Great planning there. . . . Anyway, it worked out okay especially after I recovered from the tablecloth being crooked and not being able to do anything about it.

For the get together I made Chicken Enchilada Roll-Ups, Spicy Sausage Dip, Cream Cheese Sheet Cake, and Shortbread Fruit Pizza (recipes below). SS made 7-Layer Dip, Fresh Salsa, Crab Dip (with fresh crab), Chicken Salad type stuff baked on Pitas, and Chocolate Chip Cookies (sorry, no recipes).

The Chicken Enchilada Roll-Ups were enjoyed by everyone. PE really liked them. The Spicy Sausage Dip I left pretty mild for all the kids so I did not add any hot sauce. The Cream Cheese Sheet Cake was better cold than it was room temperature. I really like the crust of the Shortbread Fruit Pizza. I haven't had fruit pizza for awhile but most I have had just had a simple sugar cookie base, the flavor of the shortbread was refreshing.

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Chicken Enchilada Roll-Ups
adapted from Annie's Eats
Print Recipe

16 oz canned chicken
1 (8 oz) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
salt, to taste
handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 10-inch tortillas

Combine all of the ingredients except tortillas in a large mixing bowl. Mix until well blended. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Refrigerate filled tortillas until firm. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.

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Spicy Sausage Dip
adapted from Annie's Eats
Print Recipe

1 (16 oz) pkg. breakfast sausage
1 (15 oz) can diced tomatoes with green chiles, undrained
2 (8 oz) pkg. cream cheese
hot sauce, to taste (optional)

In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain off any excess fat. Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended. Taste and adjust seasonings as necessary. Serve warm with a sliced baguette.

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Cream Cheese Sheet Cake
adapted from Big Red Kitchen
Print Recipe

1 cup butter, softened
8 oz cream cheese, softened
2 1/4 cups sugar
6 eggs
1 tsp vanilla
2 1/4 cups cake flour

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:

Chocolate Glaze:
1 cup white sugar
1/3 cup evaporated milk
1/2 cup butter
1/2 cup milk chocolate chips

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. Can be served cold or at room temperature.

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Shortbread Fruit Pizza
adapted from The Tasty Kitchen
Print Recipe

2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup powdered sugar
1 cup butter, softened
12 oz, weight cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 whole kiwis, peeled and sliced
2 cups frozen mixed berries

Mix the flour, brown sugar, powdered sugar, and butter together with a mixer until it forms a ball. Press onto the bottom of a well-greased pizza pan. Bake at 350 for 10-15 minutes until the top is golden. Cool well. Beat cream cheese, sugar, and vanilla together; spread over cooled crust. The fruits listed in the ingredients are just suggestions. Use whatever fresh or frozen fruit you like, arranged however you like, onto of the cream cheese topping. If not serving immediately, you can glaze the fruit with 1/2 cup of apricot jam warmed with 1 tbsp water – lightly brush over the fruit and refrigerate until ready to serve.

NOTE: The crust and topping can be prepared up to 2 days ahead. Just cover the crust and put the topping in a sealed container until ready to use. Don’t put the topping on the crust until you are ready to assemble the pizza, as the crust will start to get soggy.

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