Gore Goodies #8
The Saga Continues
2 lbs. of fresh strawberries, washed & dried
8ozs. of Philly cream cheese
1/2 cup powdered sugar
white dipping chocolate
colored sugar sprinkles
1. Cut the tops & bottoms off the strawberries, if you are
going to lay them on their side then don't cut the bottoms
off. Use a paring knife & dig out a hole in the center.
2. Use your mixer & whip cream cheese on medium high
till smooth. Slowly add the sugar. Scrape the sides of your
bowl. Taste mixture to see if it is sweet enough to your
liking. Add more sugar if needed.
3. Place the cream cheese mixture in a piping bag with a
tube on or place in a plastic sandwich bag & snip the
corner of the bottom of the bag so cream cheese will flow
out. Snip 1/4 inch to make a bag.
Pipe into strawberries. Melt white chocolate slowly in a
double boiler, spoon onto the top of the strawberries. Do
not dip strawberries in chocolate or it will ruin the
chocolate. While wet dip in colored sugar for a good dose
Pumpkin Pie Cream Cheese Spread
8 ozs. Philly cream cheese, softened
1/2 cup pumpkin puree
1/4 cup plus 1-2 tablespoons brown sugar- add
2nd tablespoon if you want it sweeter
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Delicious on Quick Breads
1. Whip softened cream cheese & pumpkin puree with
mixer until smooth. No lumps.
2. Add brown sugar, vanilla & spices & mix until
combined. Refrigerate at least 1 hour before serving.
Serve on bagels, pumpkin bread gingerbread or graham
1 can 8oz. Pillsbury refrigerated cresent dough
1lb. package of cocktail sausages
Sauces: hot sauce, hot mustard, bbq sauce
1. Preheat oven to 375 degrees. Line a cookie sheet with
parchment paper. Roll dough sheet out to 14x11 rectangle.
Cut into this strips. Make sure sausages are dry, pat dry with
2. Wrap 1 strip of dough around each sausage so it looks
like a mummy. Press the ends of the dough together firmly
and at the ends to secure.
3. Place wrapped sausages 2 inches apart on cookie sheet.
Bake 10-20 minutes or until light brown. Make sure dough
is slightly crunchy.
Hotter than Hadies Steak & Salsa Bites
2 cups red & yellow grape tomatoes, qtr.
1 mango peeled, pit removed cut into 1/2 inch pcs.
1 avocado, peeled, pit removed, cut into 1/2 pcs.
6 green onions, white & green parts chopped about 1 cup
1/2 cup chopped fresh cilantro
2 tablespoons of olive oil
1 lime zest & juice
1 1/2 tablespoon cumin seeds
1 1/2 whole coriander seeds
1 tablespoon packed light brown sugar
1 teaspoon red pepper flake
1lb. boneless sirloin cut inch thick
1 tablespoon olive oil
scooped shaped tortilla chips
Makes 16 servings 30 min. prep
serving size: 4pcs. broil 8-9 min.
yields 64 pcs. stand 25 min.
1. For salsa combine tomatoes, mango, avocado, green
onions, cilantro, olive oil, juice & zest of lime in a
non-reactive bowl. Let stand 15 minutes at room
temperature before serving.
2. For Steak: In a small skillet, combine cumin &
coriander seeds, toast over high heat for 1-2 minutes or
until fragrant, stirring occasionally. Transfer spices to a
spice grinder or mortar. Process until finely ground.
3. In a small bowl combine ground spices, sugar, garlic, salt
& pepper & red pepper flakes. Rub both sides of steak with
oil. Put 1/2 of spice mixture on each side of steak.
4. Preheat broiler. Place the steak on unheated rack on
broiler pan. Broil 4-5 inches from heat for 8-9 minutes(for
medium rare doneness) turning once.
5. Remove meat from broiler. Wrap in foil & let sit 10
minutes. Slice across the grain into very thin slices, cut slices
into 2 inch pcs.
6. To serve: Place 1-2 slices of steak in the bottom of tortilla
cups, top with heaping tablespoon of salsa. 16 servings of 4
Chef Luigi says, "Here's some
Cream Cheese & Strawberries
Well....they are really not for Halloween but we make them cause we love them!
Cheesecake Filled Strawberries
Strawberries Stuffed with
Strawberry Cream Cheese
Low Fat Stuffed Strawberries
2 quarts of fresh strawberries
1 box Jello No Bake Cheesecake
w/Graham Cracker Crumbs
crushed graham crackers
milk chocolate for drizzle
Wash berries & hollow out the centers,
use a small paring knife. Mix cheesecake
according to box directions. Put
cheesecake into a piping bag& fill each
strawberry until slightly overflowed.
Then place graham crackers crumbs in a
bowl & dip each straw into the crumbs to
Melt the chocolate in the microwave
or in a double boiler. If using the
microwave stir at 30 sec increments.
Special Note for Drizzling Chocolate: The key to getting
thin neat drizzles on your candies or strawberries is all in
the wrist action.....and the type of tool you use. I use a
small 2 pronged fork, not a eating fork but a fork you
would use to hold a piece of meat on a cutting board but a
smaller version than the regular sized one.
Place your strawberries 2-3 inches apart so when you flick
your chocolate the whole one side of the berry gets covered.
Twist the wrist & flick it at the same time in a very quick
motion back & forth. Only do a few strawberries at a time
then dip in chocolate to coat fork again. I put it on thick
and flick fast. Then you will get professional looking
Refrigerate until ready to serve.
24 fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 tablespoons sour cream
Remove stems from strawberries. Place point
side up on cutting board. Cut a deep "X" in the
top of each berry. Carefully split berry apart.
In a small bowl beat cream cheese & sour
cream until smooth. Pipe filling into each
berry with a piping bag & tube.
Try to get medium strawberries cause
sometimes the large ones are not as sweet.
Gently bend back each of the strawberry
petals before you fill them. They will fill more
even. Can refrigerate covered overnight. They
must be single layered.
When I make this recipe I double it & add 1
cup of powdered sugar to make the filling a
bit more stiff. I suggest you add some
powdered sugar to the recipe above, maybe
start with 1 tablespoon, taste and add more if
you want them sweeter. Strive for firmness.
1 lb. fresh strawberries
2 1/2 teaspoons of splenda
4ozs. fat free cream cheese
1/2 teaspoon vanilla.
Clean strawberries, cut off tops so they
are flat. Place on a plate.
Make a hole at the bottom of the
strawberry with a small paring knife.
Using a mixer blend the cream cheese
with vanilla & sugar.
Using a small spoon, put little
dollops of cream cheese in the hole.
Can also use a piping bag & tip for a
fancier flair. Chill until ready to
Grand Dining at the Vampies Ball
Hot Maggot Salad
1 whole fryer cut up into pieces
3 cups cooked white rice
1 onion chopped
1 jar of pimento ( optionable)
2 cans sliced black olives
1 bunch of celery chopped
1 can water chestnuts chopped
1 cup mayo
1 can cream of mushroom soup
1 can cream of celery soup
salt & pepper
Mix & put all ingredients in a greased casserole dish. Bake at
350 degrees for 1 hour or until bubbly hot. Top with french
fried onions or cheese or both last 15 minutes of baking.
Chicken Rice Casserole
1 8oz. Philly cream cheese
1 15oz. can of Hormel Chili (no beans)
1lb. 8oz. jalapena jack cheese
1 16oz. jar of salsa
Mix ingredients and cook in the crock pot 3-4
hours. Stir occasionally. Serve with Doritos &
These are spiral meat roll-ups. For the guests that are watching carbs!
4 ozs. cream cheese, softened
1/4 cup fresh cilantro, minced
2-3 tablespoons banana peppers, minced
1 garlic clove, minced
1/2 lb. thinly sliced roast beef
Ham & Turkey
12 ozs. cream cheese,softened
1/2 cup of carrot shredded
1/2 cup zucchini shredded
4 teaspoons of dill weed or less
1/2 lb. cooked ham thinly sliced (lunch meat
1/2lb. turkey breast thinly sliced(lunch meat)
In a bowl combine the cream cheese,
cilantro, peppers & garlic. Spread about 2
tablespoons on each slice of roast beef.
Roll tightly in plastic wrap.
In another bowl combine cream cheese,
carrot, zucchini & dill. Spread about 2
tablespoons on each slice of ham & turkey.
Roll up tightly, wrap in plastic wrap. Slice
rolls into bite size pieces about 1-1/2
inches Yields about 6-7 dozen. Stack only
2 high on a serving platter.
Sausage,Onions,Peppers & Beer
Slithering Crimson Salamanders
3 tablespoons of olive oil
3lbs. Italian Sausage links
3 red bell peppers sliced
2 green bell peppers sliced 2 large red onions
3 cloves garlic chopped
2 (12 oz.) bottles beer
1 (6oz.) can of tomato paste
3 tablespoons fresh oregano chopped
3 tablespoons fresh cilantro chopped
2 tablespoons of hot sauce
salt & pepper to taste
Heat olive oil in a large heavy skillet over high heat.
Cook sausages until browned on all sides. Remove
sausages from pan & set aside. Pour in 1 bottle of beer
to deglaze the pan, scraping up any blackened bits from
the bottom. Place the red peppers, green peppers,
onions & garlic in the pan.
Stir in the remaining beer & tomato paste. Season with
cilantro, oregano,hot sauce, salt & pepper. Cover &
simmer until onions & peppers are tender. Slice the
sausage into bite size pieces and add to the peppers.
Cover & simmer until sausage is cooked.
Serve with good fresh italian bread.
Ham & Corn Chowder
1 tablespoon butter
2 tablespoons canola oil
1 onion finely chopped
2 small bell peppers 1 green, 1 red corded, seeded & diced
2 tablespoons all purpose flour
1 lb. of potatoes peeled & diced
3 cups hot chicken stock
1 bay leaf
salt & pepper
1 cup milk
1 11oz. can yellow corn, drained
1/4 lb. thick sliced cooked ham
1/2 cup light cream
paprika for garnish
1. Melt the butter with oil in a pan. Add onions &
peppers. Cook over a gentle heat about 5 minutes
until veggies are softened. Sprinkle in flour, stir 1-2
2. Add potatoes, then pour in stock & bring to a boil.
Add bay leaf, salt & pepper to taste. Cover &
simmer gently for 20 minutes or until potatoes are
3. Stir in the milk, then add corn & ham & heat
through about 5 minutes. Remove bay leave, stir in
cream & taste for seasoning. Serve hot sprinkled
Serve with a hearty country french bread or
sourdough. Tear bread apart & serve in chunks.
The Monks Devilish Stew
Serve with various crackers or breadstix.
Hot Corn Dip
Cut corn from the ears & roast in pan 1st.
2 tablespoons butter
3 1/2 cups corn kernals (from 4 ears fresh white or yellow corn or frozen corn)
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup finely chopped yellow onions
1/2 finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded & minced
2 teaspoons minced garlic
1/2 to 1 cup mayo - 1/2 is good
4 ozs. monteray jack or cheddar, shredded
4 ozs. sharp cheddar, shredded
1/4 teaspoon cayenne
1. Melt 1 tablespoon of butter in a large heavy skillet over medium high
heat. Add the corn & salt & pepper. Cook, stirring occasionally, until the
kernals turn deep golden brown, about 5 minutes.
Preheat Oven to 350 degrees
Note This: If you're using frozen corn, it probably won't get golden
brown. Just cool for about 5 minutes as recipe states. Transfer to bowl.
2. Melt remaining tablespoon of butter in skillet, add onions & bell
peppers & cook stirring often until onions are wilted, about 2 minutes.
Add the green onions, jalapeno & garlic & cook stirring 2 minutes or until
veggies are softened. Transfer to the bowl with the corn.
3. Add 1/2 cup mayo, cayenne pepper, 1/2 monteray jack cheese & 1/2 of
sharp cheddar, mix well. If you need more mayo to hold the mixture
together, then add it, But 1/2 cup is really plenty & you can add extra
cheese if you like.
4. Pour into an 8 inch square pan & sprinkle with remaining cheese on top.
Bake until bubbly & golden brown, 10 - 12 minutes. Serve hot with tortilla
chips & fritos.