Creamy Mexican Street Corn Dip from 12tomatoes.com/

  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Shortcake with crunchy drop biscuits from anoregoncottage.com/

For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk

  • For Strawberry Shortcakes:
  • 4-6 warm biscuits
  • 1 lb. strawberries (about 2-3 cups sliced)
  • ½ tsp. sugar
  • 1 c. whipping cream
  • 1 TB. honey or sugar (or to taste)
  1. To Make Biscuits:
  2. Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
  3. Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
  4. Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
  5. Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
  6. Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
  7. For Strawberry Shortcakes:
  8. Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
  9. Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
  10. To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Notes
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.

 

Zuppa Toscana

1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Crunchy Pickle Dip from 12tomatoes.com/

  • 1 (8 oz.) package cream cheese, room temperature
  • 1 1/2 cups dill pickles, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup pickle juice
  • 2 teaspoons fresh dill, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground pepper, to taste
  • Pretzels or chips, garnish
  1. Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
  2. Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
  3. Season with salt and pepper, then serve immediately or refrigerate until ready to serve.

Shrimp Scampi Dip

  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Blueberry Breakfast Pudding Vivian Howard

  • 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
  • 2 1/2 cups fresh or frozen blueberries
  • Finely grated zest of 1 lemon
  • 2 cups whole or low-fat milk
  • 1/2 cup heavy cream
  • 4 medium eggs (may substitute 3 large eggs)
  • 1/2 cup sugar, plus 1/3 cup for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg

Grease a 9-by-13-inch baking dish with cooking oil spray.

Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.

Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 350 degrees.

Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.

Serve warm.

Celery Soup from bon appetite

  • 1 head celery, celery-soup-940x560stalks chopped, leaves reserved
  • 1 large waxy potato, chopped
  • 1 medium onion, chopped
  • ½ cup (1 stick) unsalted butter
  • Kosher salt
  • 3 cups low-sodium veggie broth
  • ¼ cup fresh dill
  • ½ cup heavy cream
  • Flaky sea salt (such as Maldon) and olive oil (for serving)
  • Combine celery, potato, onion, and butter in a medium saucepan over medium heat; season with kosher salt. Cook, stirring, until onion is tender, 8–10 minutes. Add broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with dill; strain. Stir in cream. Serve soup topped with celery leaves, sea salt, and oil.

 

English Tea Cucumber Sandwiches from all recipes.com

1 cucumber, peeled and thinly sliced
1 (8 ounc1128191e) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs

  • Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
  • Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
  • Spread cream cheese mixture evenly on one side of each bread slice.
  • Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
  • Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
  • Cook’s Notes:
  • To make these the night before, cover with SLIGHTLY damp paper towels, then cover with foil. Keep in fridge.
  • To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.

Smoked Bluefish Pâté, foodandwine.com

download

  • 8 ounces cream cheese, softened
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • 1/2 medium red onion, minced
  • 4 to 6 dashes of hot sauce
  • 1/4 cup minced chives
  • 1/2 pound skinless, boneless smoked bluefish, flaked
  • Toasts or crackers, for serving
  1. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.

MAKE AHEAD

The pâté can be refrigerated for up to 3 days.