Posted by Trish | Under Condiments, Dips
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
- Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
- Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
- 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.
Posted by Trish | Under Appetizers, Condiments, Sauces
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.
Posted by Trish | Under Cakes, Dessert
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.
Posted by Trish | Under Food Art
Friday Aug 14, 2009
Via ryan lejbak's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Posted by Trish | Under Condiments, Dips
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.
