FoodAskew |

Recipes, Tips, & Reviews from home cooks better than I am.

Nancy’s Hot Dip

Wednesday Oct 12, 2011

Submitted by Nancy Conway

Ingredients

16 oz. cream cheese, firm 4 oz. green chilies, diced
32 oz. salsa 14 oz. black olives, sliced
1 avocado, diced 4 green onions, finely chopped
1 box Wheat Thins

Directions

  1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.Avocado
  2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
  3. Arrange Wheat Thins around outer edge of plate.

Chef’s Note: You can use any range of heat level with the salsa, depending on your tastes.


Fig & Olive Tapenade

Tuesday Aug 17, 2010

Submitted by Heresy

Ingredients

1 c. dried figs, chopped ½ c. water
1 tbsp olive oil 1 tbsp balsamic vinegar
1 tsp dried rosemary 1 tsp dried thyme
¼ tsp cayenne pepper 2/3 c. kalamata olives, chopped
2 cloves garlic, minced 1/3 c. toasted walnuts, chopped
1 (8 oz.) package cream cheese Salt & pepper to taste

Directions

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.


Toasted Butter Pecan Cake

Friday Jul 9, 2010

Submitted by Monica Fawver

1 c. butter, softened 2 c. chopped pecans, toasted
2 c. sugar 4 eggs
2 tsp vanilla extract 3 c. flour
2 tsp baking powder ½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened 1 c. butter, softened
2 lb. powdered sugar 2 tsp vanilla extract
2-3 tbsp milk 2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter.  Add eggs, one at a time, beating well.  Add vanilla.  Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk.  Beat just until combined.  Fold in pecans.  Pour into three greased 9″ round baking pans.  Bake at 350°F for 25-30 minutes.  Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla.  Beat in enough milk to achieve spreading consistency.  Spread frosting between layers, inserting toothpicks to stabilize layers.  Frost top & sides of cakes.  Sprinkle with pecans.  Store in refrigerator.

DIY Beer at MakeBeer.net

Food Art Friday for August 14th

Friday Aug 14, 2009

Via ryan lejbak's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

DIY Beer at MakeBeer.net

Crab Cocktail Dip

Monday Mar 31, 2008

Submitted by AnyasMom
Serves 6-8

1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise

Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.

Crab Place Logo