Cooking for Seven

This recipe was one of those successful concoctions that occasionally happen in the kitchen. My sister, Janna, first happened upon this delicious combinations of spices and cream cheese.

The list of ingredients is very small, but the flavors are wonderful. Next time you’re short on time and need something fast, consider this super-simple spread. No alliteration intended.

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Rosemary & Thyme Spread

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Ingredients:

• 1 (8 0z) package of cream cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon ground black pepper

Directions:

Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers or toast.

I have always liked cheese dip for corn chips. However, once I learned that processed cheese was not exactly a health food, I needed to find an alternative recipe. I tried making chili con queso (which was delicious), but the texture was not correct. Then some friends gave me the idea of a cheese dip made with cream cheese. Brilliant!

I do not have a recipe for this dip. However, I do have the formula. Just follow these simple instructions. But don’t get too attached to them. Experiment with your own seasonings and the ratio of beef to cream cheese. Make this dip your own.

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Here’s What You’ll Need:

• Ground Beef (I usually use about 1 lb)
• Olive or coconut oil
• Finely Chopped Onion
• Garlic
• Tomato Paste
• Water
• Chili Powder
• Cumin
• Oregano
• Ground Black Pepper
• Salt
• Mexican Seasoning (or spices of choice)
• Cream Cheese (I usually use about 3 8-oz. packages per lb. of beef), cubed

Here’s What To Do:

1) Heat about 2 tablespoons of oil in a large skillet over medium heat. Saute the onions until soft. Add the garlic, seasonings, and beef and cook until the beef is no longer pink.

2) Add about 1/4 cup of tomato paste and water and stir until well mixed. Add water until a thick sauce is formed.  Adjust the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and the dip is hot. Serve immediately.

It is Dad’s philosophy that when you find the perfect recipe for a particular dish you should stick with it. We believe we have found the perfect guacamole recipe. I can’t remember the last time we used a different recipe. It was in the far past.

This recipe has a wonderful blend of flavors - creamy avocados, spicy jalapeno pepper, tasty cumin, tangy lime…

One recipe isn’t nearly enough for us. We usually double it.

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Guacamole

Ingredients:

• 3 medium, ripe avocados, preferably Haas
• 2 tablespoons finely minced onion
• 1 medium garlic clove, minced
• 1 small jalapeno chile, stemmed, seeded, and minced
• 2 tablespoons - 1/4 cup fresh cilantro leaves, chopped
• 1/4 - 3/4 teaspoon sea salt, or to taste
• 1/2 - 3/4 teaspoon ground cumin, or to taste
• 1 - 2 tablespoons lime juice, or to taste

Directions:

1) Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.

2) Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.

A few years ago, my sisters and I were asked to bring a cheese ball to a bridal shower. We threw a few things together, tasting as we went along, until the flavors were just right. It was a great success, and to our pleasure, a lady asked for our recipe.

We have tried other cheese ball recipes, but none can compare to this one. Simple, yet very tasty. Dad complains if we try any other recipe.

The original recipe contained cranberries. We generally leave these out, but it is quite good with them. We have also tried it with a few drops of liquid smoke with excellent results. If you prefer a spicier cheese ball, simply increase the amount of cayenne, pepper, or onion. Or decrease the amounts if you like your cheese ball mild.

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:: Favorite Cheese Ball ::

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Ingredients:

• 1 8-ounce package of cream cheese
• 1/4 cup sour cream
• 1 cup finely shredded cheddar cheese
• 1/4 cup shredded parmesan cheese
• 1/4 cup finely chopped onion
• 1/2 teaspoon garlic powder
• a pinch of cayenne powder
• 1 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dried cranberries, optional
• 1/2 cup toasted pecans, chopped coarse, optional

Directions:

1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combines.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes - 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: This cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

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: : Sweet Onion Dip : :

Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The onions are subdued to begin with; cooking them concentrates their sugars for extra sweetness.

Adapted from Martha Stewart

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 Vidalia onions (1 pound total), finely chopped
• Sea salt and ground pepper
• 1 cup Sour Cream
• 2 ounces cream cheese, room temperature
• 1 1/2 teaspoons white-wine vinegar
• 1/4 cup finely chopped chives
• Potato chips, bagel chips, or crackers, for serving

Directions:

1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with your choice of potato chips, bagel chips, or crackers.

Makes about 2 cups