Jalapeno Popper Dip
2 packages Philly cream cheese
1 cup mayo
1 - 4 oz. can chopped chilis, drained
1  - 4 oz. can diced jalapeno peppers, drained
1/2 cup shredded mexican style cheese
1/2 shredded mozzarello cheese
1 cup panko bread crumbs
1/2 fresh grated parmesian
Preheat oven to 350 degrees.
1. Spray oven safe serving dish with Pam. Using the electric
mixer blend cream cheese & mayo until smooth. Stir in green
chilis, jalapeno peppers & mexican & mozzarello cheeses.
Spoon the mixture into prepared pan.
2. Mix together panko & parmesian cheese & sprinkle it over
the cream cheese mixture. Spray panko & parmesian with a
quick spray of Pam.
3. Bake 25 - 30 minutes or until mixture is hot & topping is lightly
4. Serve with artisan breads, veggie trays, tortilla chips &
Taco Scoops
Make mini tacos with scoops chips. Fill with ground beef
with taco mix in it & add shredded lettuce, tomato piece &
top with grated cheese.
Caramelized Onion Dip
2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
3/4 cups sour cream
3/4 cups greek yogurt
3 teaspoons dehydrated onion powder
scant 1/2 teaspoon salt
1. In a large thick bottomed skillet over medium heat, saute chopped onions in
the olive oil along with a couple of pinches of salt. Stir occasionally with a
wooden spoon. Cook until onions are deeply golden brown & caramelized roughly
40 - 50 minutes. Set aside & let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder & salt.
The important thing is to add whatever onion powder you are going to add for
3. Add a bit at a time until it taste good. Set aside until caramelized onions have
cooled to room temperature. Stir in 2/3 of the caramelized onions. Scoop into a
serving bowl & top with remaining onions. Best at room temperature. Can use
dehydrated onion flakes instead of powder.
Can put dips in very small mason jars with lids for individual dip bowls.
Fiesta Ranch Dip
1 packet Hidden Valley Fiesta Ranch Dip
can use less of a packet
1 - 10 oz. can rotel, drained excess liquid
1 - 16 oz. container of sour cream
1 cup finely shredded cheddar cheese
Mix all ingredients in a medium sized bowl. Chill in frig 1 hour. Serve with
favorite tortilla chips.
Jazz up : Add a jar of mexican corn.
Top with a finely shredded cheese, shred lettuce, tomato pieces
& sliced olives.
New Variation :
1 packet original ranch salad dressing
16 oz. sour cream
10 oz. rotel original
11 oz. mexican corn
3/4 cup shredded cheddar
Cheese Stuffed Pretzels
Ingredients for Dough
1 1/2 cup warm water
1 tablespoon sugar
2 teaspoons salt
2 1/2 teaspoons dry active yeast
3 1/2 tablespoons unsalted butter, melted
4 1/2 cups all purpose flour
1 cup finely chopped shredded sharp cheddar
any cheese you like
Ingredients for Boiling
1 pot of water
2/3 cups baking soda
Ingredients for Baking
1 egg yolk plus 1 Tablespoon water, whisked together for egg wash
coarse salt for sprinkling
1. For the Dough
Combine the water & sugar in a standing mixing bowl & sprinkle the yeast
on top. Allow to sit for 10 minutes, until the mixture begins to foam &
grow. Add the butter& stir to combine.
2. Add the flour & salt together & whisk to combine, pour in the liquid & use the
dough hook attachment to mix on low speed until all of the ingredients are
combined. Increase the mixer speed to medium & knead until dough is smooth &
pulls away from the side of the bowl, about 4 - 5 minutes.
3. Remove the dough from the mixer & place in a clean oiled bowl, cover with
a clean kitchen towel & place in a warm spot until the dough has doubled in
size, about 1 hour.
4. Preheat the oven to 450 degrees, line 2 baking sheets with parchment
paper & drizzle with a little oil.
5. Fill a large pot with water & baking soda, bring mixture to a rolling boil.
6. Meanwhile, place dough on a slightly oiled counter & divide into 8 equal pieces. Roll
out each piece of dough into 24 inch ropes. Lay it on the counter & press out flat.
Sprinkle with cheese right down the center. Pinch either side up over the cheese to
7. Hold each end in one hand & make a U shape with rope, cross them over each
other, bring it down, twist, press onto the bottom of the U in order to form a
pretzel. Place onto the parchment lined baking sheet.
8. Drop the pretzels into the boiling water, 1 or 2 at time for about 30
seconds,constantly spooning the hot water over the dough. Remove them from
the water using a large flat spatula & place right on the oiled baking sheet. Brush
the tp of each pretzel with egg,wash & sprinkle with coarse salt.
9. Bake until golden brown in color about 12 minutes, transfer to a cooling rack for
at least 5 minutes before serving.
prep : 1 hour
cook : 12 minutes
yield 8 pretzels
Serve with : Spicy Honey Mustard
Part 13
Have a Deliciously Evil Halloween
Bloody Mary Soup w/ Pumperknickel Grilled Cheese Croutons
2 tablespoons of extra virgin  olive oil
2 onions, chopped
6 garlic cloves, chopped
3 ribs celery, chopped
1 tablespoon grated lemon zest
2 tablespoons fresh thyme leaves
celery salt
1/2 cup vodka
2 cups beef stock
2 cups spicy hot V8 vegetable juice
2 tablespoons worcestershire sauce
1/2 cup prepared horseradish
1 (28 oz. or 32 oz.) can fire roasted whole              
tomatoes, diced
Franks Red Hot sauce
butter, softened
8 slices pumperknickel bread
8 deli slices yellow cheddar cheese
juice of 1/2 lemon
1/4 cup finely chopped fresh leaf parsley
1. In a stockpot heat olive oil over medium high
heat. Add onions, celery, garlic, lemon zest &
thyme. Season with celery salt, salt & pepper.
Cook until vegetables are tender, 8 -10 minutes.
2. Deglaze the pan with vodka. Add the stock,
V8, worcestershire, horseradish & tomatoes,
break up tomatoes with a potato masher.  Add
hot sauce to taste, starting with 1 tablespoon &
going up from there if you want. Spicy....add
about 1/4 cup.
3. Bring soup to a boil then reduce to simmer &
cook 30 minutes to thicken & combine flavor.
Make ahead, let it cool & refrigerate. To reheat let soup
come to room temperature then slowly reheat.
4. Croutons :
In a large skillet over medium heat spread all 8
slices of bread on one side with softened butter.
Build 4 cheese sandwiches with buttered sides
facing out.
5. Grill sandwiches till cheese has melted &
bread is deeply crisp. Using a serrated knife,
cut each into croutons. Stir the lemon juice into
hot soup just before serving. Ladle soup into
shallow bowls, sprinkle with parsley & top with
Garlicky Beef
2 1/2 lbs. beef chuck cubed for stew
salt & pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 head garlic cloves, smashed & peeled
2 tablespoons tomato paste
1 lb. red or yellow pearl onions, peeled or frozen onions
1/2 cup dry red wine or white wine
2 cups beef stock
2 (14.5 oz.) cans stewed tomatoes
chopped fresh flat leaf parsley for garnish
1. Pat meat dry & season literally with salt &
pepper. In a dutch oven, heat the olive oil over
medium high heat. Working in batches brown the
meat evenly all over, then transfer to plate.
2. Reduce heat to medium & melt butter. Add
onions & garlic, season with salt & pepper & stir
for a few minutes to lightly brown. Stir in tomato
paste & cook 1 minute.
3. Deglaze pan with wine. Add stock &
tomatoes. Return beef to pan cover & bake until
tender...2 - 2 1/2 hours. 350 degree oven
Make ahead, let it cool & refrigerate. To reheat let soup
come to room temperature then slowly reheat.
Muffin Tin Goodies
muffin tin
12 won ton wrappers
3 oz. frozen spinach, thawed chopped
1 minced clove garlic
1/2 cup grated parmesian cheese
1 cup chopped cooked mushrooms
1/4 cup sour cream
2 oz. cream cheese
salt & pepper
Preheat oven to 325 degrees.
1. Spray tin with Pam. Press 2 won ton wrappers into each cup
( make sure they are off center from each other so they really
create the cup look) & spray with cooking spray.
2. Bake 5 minutes. Mix the spinach, sour cream, mushrooms,
parmesian cheese, cream cheese & salt & pepper into a bowl,
salt & pepper as needed.
3. Scoop mixture into won ton cups until it reaches the top.
Bake 8 - 10 minutes.
Shrimp Puff Cups
muffin tin
canned biscuits, refrigerated
26 shrimp, uncooked, deveined, shelled tails
removed, chopped
1 cup shredded monteray jack cheese
1/4 teaspoon salt
1/4 cup mayo
1 tablespoon chopped red pepper
1 teaspoon spicy chili powder
1 clove minced garlic
Preheat oven to 350 degrees.
1. Spray muffin tin with pam. Cut each biscuit in 1/2. In each
muffin cup there should be a 1/2 biscuit. Sculpt each 1/2 biscuit
in to the bottom & up the sides of the muffin cups. In a bowl,
mix all ingredients don't include the shrimp yet
2. Place 1 tablespoon of the shrimp mixture on top of each
biscuit. Place 2  shrimp on top of each cup for a finished look.
Bake 20 minutes.
Gore Goodies Page 14
Special Features 2017
A Piece of the Past
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