Tag Archives: Entertaining

Still have turkey leftovers? Try Buffalo Turkey Dip

My Buffalo Turkey Dip is awesome and great for a party or watching the football game.

I make a Buffalo Chicken dip all the time and basically swapped out the chicken for turkey as a way to use those turkey leftovers.

The wing sauce is strong so it’s a good way to use a mix of white and dark meat if you don’t like dark meat because it helps cover up the taste.

It’s simple, easy and delicious.

Buffalo Turkey Dip

Serves 5 as an appetizer

2 cups chopped leftover turkey

1 to 1 ½ cups Buffalo wing sauce (depends on how spicy you like it and how dry the turkey is)

12 ounces of cream cheese (1 ½ blocks)

½ cup shredded Mozzarella cheese

1 1/4 cups shredded Colby-Jack cheese mix

Celery sticks for serving

Preheat oven to 400 degrees.

In a medium bowl, toss together the turkey and wing sauce. Stir until all the turkey is coated.

In a pie plate or 8 by 8 inch dish, spread the cream cheese over the bottom. Then top with the turkey. Sprinkle both types of cheese over the turkey and bake for 15-20 minutes until the cheese bubbles on top.

Serve with thick slices of celery sticks for a low carb option. If you don’t care about carbs, serve with tortilla chips or toasted French bread.

Vertical wing dip

Last Minute Halloween Ideas

The past three weeks have been insane! I’ve been working like crazy. I finally handed my first cookbook off the publisher and it should be printing soon. Aside from that, I’ve taken on a ton of food writing this month. The holidays are good for food writers, but I’ve neglected my column. So here are some last minute Halloween ideas for your party tonight.

For me, creativity is key when celebrating. I don’t want to spend a ton of money, so I immediately hit a dollar-type store before I do any other buying. Then I supplement with merchandise from bigger retailers. It’s amazing what you can find for $1 to use for a party.

One of my favorite finds was a bag of plastic assorted spooky rings (a mix of spider, skulls and bats).  I use the rings around the stem of a wine glass to decorate it; use them to top cupcakes; glue them to a sturdy toothpick (the plastic variety) to skewer meatballs or fruit;  use them to decorate food plates (just be sure it’s obvious this isn’t edible).

ring wine charms

rings

You can also dangle plastic spiders from the ceiling on dental floss; place them in cobwebs; or cut a sliver into a pumpkin or winter squash and have the spiders climbing all over the pumpkin, which is how I serve one of my recipes this week.

An idea I saw online was to freeze ice in plastic gloves and then use those to chill punch. You can also fill plastic gloves with candy or popcorn to serve.

I like to add a splash of food color to drinks. I’ve found that a few drops of food dye to Moscato doesn’t seem to affect the flavor. I’ve tried other dry wines and it does change the taste; I think this works in Moscato because the wine is sweet. Just empty a bottle of Moscato into a pitcher and add 3 drops of red dye and 6 drops of yellow and stir. You can adjust the color as needed with more dye.

orange moscato

I’ve also added food dye to margaritas and it doesn’t change the taste either. If you serve orange margaritas, rim the glass in green salt and place a spider ring on the stem of the glass.

Take your favorite hummus recipe and spread it on a plate (store-bought is fine). Then buy a jar of roasted red bell peppers and puree 1 of the pepper without liquid. Place in a piping bag and make a pumpkin face on the hummus or a scary face. You can add a celery stick to the top of its head to look like a stem.

The flavor of the roasted pepper is great with hummus. It can be a little runny, so if you want to make a bloody looking creature this will serve you well.

Hummus with roased red pepper

Halloween Fun: Assorted Dipped Spooky Pretzels

My Assorted Dipped Spooky Pretzels are a combination of pretzel rods dipped in chocolate with an almond sliver that makes it look like a finger, and pretzel ghosts dipped in almond bark with miniature chocolate chip eyes.  The great thing about Halloween is it’s the one time of year that if you mess up what you’re making it doesn’t matter because it can just look scary. For example, misplaced eyes on my pretzel sticks don’t look bad but that would be a completely different story if this was Christmas and those were snowmen. They’d look deranged.

rods laying down

Christmas and Thanksgiving are about perfection but anything goes with Halloween, which is why I think I love it so much.

These rods are fun, easy to make and yummy (I am partial to the chocolate). If you have children, they will love helping with these

rods

. I got the idea for the pretzel finger at a Halloween festival I was at last week. A vendor was selling those chocolate fingers and I thought it was a great idea to share. I have long made the bloody finger cookie for Halloween, so thought this was a nice change.

If you want a little “blood” you could always melt raspberry jam and use it as a dip. I hope you have fun with these. My daughter loves them

Spooky pretzel rods

Assorted Dipped Spooky Pretzels

1 (12-ounce) bag of pretzel rods

2 cups of miniature chocolate chips

12 ounces of almond bark (half a package)

Almond slivers to make fingernails

Black icing or chocolate chips to decorate

Parchment paper

Clean a work space and lay parchment paper out over a cookie sheet.

For the almond bark: Melt it according to package directions (there are microwave and stovetop options but I used the microwave because it was the fastest).

To keep the almond bark from getting hard, divide it in two batches and melt it in two batches and make one batch of dipped pretzels and then the other.

When it has melted, dip 2/3 of a pretzel rod in the almond bark and swirl it around to coat it.

Place it on parchment paper. Allow to cool 5 minutes and then add mini chocolate chips for the eyes, if using chocolate chips. If you are using icing instead, allow the almond bark to cool completely before drawing the eyes and mouth on with icing.

For the chocolate dipped pretzels, place chocolate in a coffee mug and microwave 30 seconds at a time, stirring between intervals, until the chocolate is melted and smooth. When it is smooth, dip the pretzel rod in the chocolate and swirl it around to coat 2/3 of it (a spoon helps with this process).

Place it on parchment paper and carefully add an almond sliver at the top to look like a finger nail.

Cool completely before serving (1-2 hours).

Spooky Squash Stuffed with Roasted Garlic Hummus

My Halloween fun continues! I’ve mentioned before that I love hummus. I eat it all the time. And I didn’t even know that it has a low glycemic index. I just found that out this week.

One thing I don’t love in hummus though is an overwhelming amount of garlic. This hummus is mild but has a rich flavor because I roast the garlic first.

Roasted garlic adds so much depth of flavor and you can use the remaining garlic cloves to create a second easy dip for your party (see the instructions under my recipe).

You can make this a day in advance, just be sure to cover the hummus with plastic wrap. Happy Halloween

I served it to company last night and they loved it.

You can make a little sign on a toothpick so guests know what they are eating. I love doing that at parties.

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Spooky Squash Stuffed with Roasted Garlic Hummus

1 small Kabocha Squash

1 head of garlic (you will roast it all, but only use three cloves)

Extra virgin olive oil for drizzling

1 (15-ounce) can chickpeas

1 1/2 tablespoons of the chickpea liquid reserved from the can

3 tablespoons tahini

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

3 cloves of roasted garlic (see recipe below)

3/4 teaspoon ground cumin

¼ teaspoon salt or to taste

To roast the garlic, preheat oven to 400 degrees. Take an entire head of garlic and cut off the white tops of the garlic and drizzle it with olive oil and sprinkle with salt. You are not peeling the garlic, you just want to cut off the tops to expose all the cloves.

Wrap garlic in aluminum foil and bake for 35 to 40 minutes, until the head of garlic has caramelized (your house will smell incredible). Allow to cool and then squeeze out the garlic cloves.

Before making hummus, reserve some of the liquid from the chickpeas and drain the rest of the can.

In a food processor, combine the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, roasted garlic, cumin and salt and pulse until smooth. Adjust salt, if desired.

Cut off the top of the Kabocha squash and remove the seeds and any stringy flesh. Use a knife to cut thin slits around the outside of the squash top and even the base, if desired. Stuff plastic spider rings in these crevices or any other creepy ring. Fill the center of the squash with hummus. Serve with pita chips and vegetables.

Tip: Serve the rest of the roasted garlic as a dip. Chop the cloves and add it to ½ cup of extra virgin olive oil. Warm it slightly (just slightly) on the stove top and add ½ teaspoon Italian seasoning, ¼ teaspoon rosemary and 2 tablespoons shredded Parmesan cheese, a dash of salt, and serve it with French bread.

I couldn’t decide which way I wanted to style my photos this week. Black background or orange? Spider web or no spider web? Which do you prefer?

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Five-Minute Pumpkin Mousse

If you only try one new pumpkin recipe this fall, let it be my Five-Minute Pumpkin Mousse.

Don’t let the word “mousse” intimidate you because this is as easy as it gets: it takes five minutes and has five ingredients. You simply whisk together sweetened condensed milk, canned pumpkin, pumpkin pie spice, and whipped topping. Then serve it with gingersnap cookies for dipping (although the velvety mousse is delicious on its own).

I’ve created a variety of pumpkin mousse recipes over the years, but this is my best.

I gave my 3-year-old – who is hesitant to try new things – a bite and asked if she wanted another bite. She said: “I want the whole thing,” and promptly took it from my hands. She licked the bowl clean.

My husband said he could bathe in this; my mom said it was better than pumpkin pie. The rave reviews have ensued every time I make it (and I am sure you’ll get the same response).

This recipe will be a winner this holiday season. It’s even better after a few hours of refrigeration, but can be served immediately, too.

This mousse would be great at your Halloween party. Simply carve out a small pie pumpkin and fill it with mousse and serve it with Gingersnap cookies.

Five-Minute Pumpkin Mousse

Makes 20 (2-ounce) servings

1 (14-ounce) can sweetened condensed milk

1 (15-ounce) can pumpkin puree

1 teaspoon pumpkin pie spice

1 (8-ounce) tub of whipped topping, defrosted

Mini Gingersnap cookies to garnish

Beat or stir together sweetened condensed milk, pumpkin, pumpkin pie spice and whipped topping, until combined.

Pour mixture into 2-ounce glasses and top with a gingersnap cookie. Serve immediately.

Other serving options: If you have a smaller crowd and want to serve larger portions, you can serve pumpkin mousse in wine glasses with or without a cookie. You can also crumble cookies and put them on top.

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Rotisserie Chicken and Bacon Pizza with Sundried Tomatoes and Feta

Friday nights call for pizza.

After a long week, a quick, satisfying pizza with a glass of wine is the perfect end to the week. And this pizza is fantastic. I use Naan, which is my favorite pizza dough, and then top it with tomato sauce, chicken, sundried tomatoes, cheese, bacon, and feta.

After it bakes, I sprinkle basil on top.

It’s quick, convenient and delicious. What more could you ask for as you end the work week? I hope you enjoy it.

Chicken, Bacon 2

Chicken, Bacon Pizza with Sundried Tomatoes

Serves 4 as appetizer; 2 as main course

The sundried tomatoes and fresh basil really lift the flavor of this pizza; and of course, the bacon adds a lot, too. This pizza is easy, great for a quick dinner or a party.

1 ready-made Naan crust or pizza dough (Stonefire is my favorite brand)

Pizza sauce, desired amount

1 cup chopped, skinless rotisserie chicken

1/3 cup real bacon pieces (store bought is what I used)

1/4 cup chopped sundried tomatoes

1 1/3 cups shredded mozzarella cheese (or desired amount)

1/4 cup feta cheese

Fresh basil to garnish

Preheat oven to 400 degrees.

Spread pizza sauce over dough. Top with chicken, bacon, sundried tomatoes and cheeses.

Bake for 15 to 18 minutes. Remove and garnish with slices of fresh basil. Allow to rest for 5 minutes before slicing.

Mexican Inspired Corn and Bean Dip- easy and delicious

The inspiration for my warm, kidney bean and corn dip is corn on the cob in Mexico. In Mexico, you’ll see vendors hawking grilled corn on the cob rubbed with mayonnaise and chili powder and a dash of Parmesan. The Parmesan doesn’t seem like it would pair well, but it does.  That slight tang beefs up the flavor in the beans and complements the corn.

In this dip, I add corn, dark kidney beans (you can also substitute pinto), mayonnaise, green chilies, chili powder, cumin, lime, Parmesan and cilantro and warm it on the stovetop for about 3 minutes. Before serving, I add a handful of shredded cheddar. Serve it with tortilla chips. It’s best warm, but is still delicious when it cools.

I’ve served it twice and it’s been a huge hit!

beandip

Mexican Inspired Corn and Bean Dip

1 (15-ounce) can of whole kernel corn

1 (15-ounce) can dark kidney beans or pinto beans

1 cup chopped red onion

1 teaspoon canola oil

½ teaspoon cumin seed

1 (4-ounce) can of chopped green chilies

½ cup mayonnaise

¼ cup shredded Parmesan cheese

1 teaspoon chili powder

1 tablespoon lime juice

2 tablespoons chopped cilantro

1/3 cup shredded cheddar cheese

Chop onion and set aside. Drain the beans and corn and set both of those aside.

In a medium skillet, heat the oil over medium heat. When hot, add onion and cumin seed and cook 4 minutes. Then pour in the rest of the ingredients and stir. Reduce heat to medium-low and cook 3 more minutes until everything has melted together and is well combined. Serve with tortilla chips.

beandip chip