Easy Parmesan Pesto Dip

I know you’re guilty. I’ve been guilty, too. Guilty of grabbing a container of French Onion Dip from the refrigerated section of the grocery store and serving it to guests or bringing it to a friend’s house as my chip-n-dip contribution. BOR-ing. LA-zy.

There are alternatives.

Here’s a super simple dip idea that’s unique, fresh, creative, quick, and best of all, tastes great. And I’ve made it even easier by using jarred pesto (oil, basil, and garlic) rather than starting from scratch. With that modification, this recipe only uses five ingredients and a food processor.

 Let’s dip in!

¼ cup onion, chopped
1 tbsp butter
1 cup (8 ounces) cottage cheese
¼ cup pesto (I use the prepared pesto in a jar)
¼ cup aged Parmesan cheese, grated fresh
1 tbsp lemon juice

Sauté the onions in the oil until lightly caramelized.

This will add a sweet tang to the dip. Now, just add the sautéed onions, plus the cottage cheese, Parmesan, pesto, and lemon juice to a food processor and, presto. I mean, pesto!

I served my Parmesan Pesto dip with baked lentil chips, but virtually any chip or cracker will do. And the best part? This tastes nothing like French Onion Dip.

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Warm Cinnamon Swirl Cake with Buttermilk Glaze

I say this in all seriousness.

This is the best cake I have ever had.

It is especially good, warm, right out of the oven, which makes it slightly impractical for a lot of get togethers, but it is sooooo worth it! Moist delicious cake, with buttery cinnamon swirls, and a sweet buttermilk glaze....need I say more?

My friend Tara makes the best cakes. I mean, you haven't tried cake until you have tried a Bailey's cake dripping with spiked pecan, buttery goodness, or a warm lemon cake with lemon custard oozing out of the deliciously moist cake, or better yet, a dense, gooey, chocolate brownie pecan pie...oh wait, that's pie. Oh well. It's all good.

I think this cake might give her cakes a run for her money. And those cakes are hard to beat, let me tell you. Give this one a try on a cold winter's night when you have nothing to do but get cozy...and loosen your pants.

You just might be eating more than one serving.

I should note that if you want to make this for a get together, you can prep the cake and keep in the fridge. Then, let it come to room temp, and bake. While it is baking, whip up the glaze. 


Warm Cinnamon Swirl Cake with Buttermilk Glaze


Cinnamon Swirl:
3/4 cup butter, softened
3/4 cup dark brown sugar
1 tblsp flour
1 1/2 tbslp ground cinnamon
 
Cake:
2 cups flour
1 1/2 cups sugar
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/3 cups sour cream or plain yogurt
2/3 cup butter, softened
2 tsp vanilla
3 large eggs 

 Glaze:
2 cups powdered sugar
5 tblsp buttermilk
1/2 tsp vanilla

Preheat oven to 350 degrees. Lightly spray or butter a 9x13 baking pan. In a small mixing bowl, mix together all the ingredients for the cinnamon swirl until smooth and creamy. Set aside. In a medium mixing bowl, whisk together all dry ingredients for the cake. Set aside and whisk the sour cream, butter, vanilla and eggs together in another bowl. Slowly add the dry ingredients to the wet and stir until well combined, but not over mixed. Pour the cake batter into prepared pan and make sure it is evenly distributed. Taking the cinnamon swirl mixture, dollop it throughout the cake, just dropping it on top. With a knife, lightly swirl it, taking care to not actually mix it with the cake batter. Bake for 34-36 minutes or until toothpick comes out clean. While the cake is baking, whisk together glaze ingredients. Drizzle over top of cake straight from the oven. Let glazed cake sit for 10 minutes and serve. Leftovers can be warmed up. Store cake in the refrigerator.

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Christmas Cocktails

Hello, everyone. I’m sorry I’ve been gone for so long. I have a great excuse though. My daughter blessed us with a beautiful grandson. And, I’m not ashamed to admit, I couldn’t tear myself away from him. Well, I mean, look at that face! Can you blame me?

I’m back now, though. And just in time for the holiday season; one of my favorite times of the year. I think that’s because it’s so people centric. Starting with Thanksgiving, and culminating with a New Year's celebration, it’s all about friends and family. What’s better?

To keep in tune with the celebratory feeling, I bring you some yummy cocktail recipes. My daughter, (yes, she's over the age of 21), and I had a great time taste-testing these just for you. I wouldn’t want to share something that hadn’t been tasted for deliciousness and quality. Again and again if necessary! That’s just the kind of person I am. And no sacrifice is too much when it comes to you, our fine readers. (Wink, wink.)

In keeping with the festive season, I offer you a choice of green and red cocktails for this first holiday post. I know you will enjoy them both. They are quick to make and take a minimal amount of ingredients (liquor can be expensive!) and your guests will love them, too. Enjoy!

Cranberry Crush

6 sprigs mint leaves removed from the stems
1 carton of raspberries
3/4 oz of Agave
1 1/2 oz vermouth
2 oz cranberry juice

Muddle (crush) two raspberries, 2 mint leaves and agave in a cocktail shaker. Add in 1/2 cup of ice, vermouth, and cranberry juice. Shake until chilled through. Pour through strainer into chilled cocktail glass. Serve with a couple of raspberries and a sprig of mint on a skewer to make it look more festive.

Christmas Crocodile

2 jiggers vodka
1 jigger Triple Sec
1 jigger Midori
2 jiggers lemon juice

 

Poor all the ingredients into a cocktail shaker. Add 1/2 cup ice. Shake until well chilled and blended. Pour into chilled glass. Garnish with a lemon twist.This one is sour folks! Just be warned. If you want to tame the beast, add 1/2 jigger of agave.

I hope these special cocktails will help to make all your holiday parties fun and festive. And, as my daughter and I said after a night of cocktail testing, “ith’s snot drinking to affecx me atall when I...(snore)”

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Happy Thanksgiving! A fun Thanksgiving "Turkey" For You All!

Happy Thanksgiving! I cannot wait! It is going to be a day filled with family, friends, thanks and lots and lots of food! If you find yourselves looking to do something fun with the kids, make this tasty treat to go along with your apple and pumpkin pies, and whatever other desserts you might be making.

Check out my post from Lake County this week to see more. This "turkey" turned out so cute, and let me tell you, my caramel sauce...perfect! Steal some from this little turkey and drizzle it over your apple pie. You will not be disappointed!

Happy Thanksgiving everyone! I hope your day is wonderful and that you all have a great start to this joyous holiday season!

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Thanksgiving: Homemade Cranberry Sauce

A few years back, my friend Jill and I ventured into the city for a Thanksgiving cooking class. We were really looking forward to it, as we had been here before for another class and loved it. We were both hosting Thanksgiving that year, and we were excited to get some new, fresh recipes to make for our guests.

 The only thing bothering us?

The thought of eating Thanksgiving dinner BEFORE Thanksgiving! We could not get over it. We took the smallest samples of the finished foods, and both of us guiltily ate what was on our plate, feeling as if we were cheating Thanksgiving.

This crazy thought occurs to me year after year. My kids had always had a "Thanksgiving Feast" before the actual Thanksgiving day in their preschool classes and I was always bummed that they were going to eat the Thanksgiving foods before Thanksgiving. Do you think this bothers them at all?

No, absolutely not.

Why does this bug me so much? I have no idea! We all have weird hang ups with Thanksgiving. Don't deny it! We were at a party the other night with some friends and one of  the guys was talking about how he doesn't eat for the whole day so he can save up a enough room for Thanksgiving dinner. My husband was nodding in agreement the entire time the guy was telling this story as if he had never thought about doing it any other way.

So...I made the cranberry sauce for my son's Thanksgiving feast yesterday. He kept asking for tastes and I was trying to fend him off.

"You are already having TWO Thanksgiving feasts! Do you want to ruin them by tasting the cranberry sauce now???"

He replied by staring at me, completely confused.

That was right before he grabbed the spoon and gobbled up a bite of cranberry sauce.

We can only hope he actually enjoys his feast today at school after sneaking that forbidden bite.

Right now, either you are thinking I am crazy, or emphatically nodding your head in agreement with me.
Whichever it is, I love you anyways, so I have included the ABSOLUTE BEST recipe for homemade cranberry sauce today on the blog! I adapted it slightly from the class I took many years ago, but from a former cranberry sauce hater (the gelatinous canned stuff...ewwww....I know some of you love it...but ewwww..) this is a refreshing addition to the Thanksgiving Feast.

Don't cheat and have a bite before the big day though. You will definitely disappoint me. :)

Homemade Cranberry Sauce

24 oz fresh cranberries

1 cup sugar

1 cup tangerine or orange juice, freshly squeezed

1 tsp tangerine or orange zest

Assemble all ingredients in a medium saucepan. Stir until cranberries are coated. Heat over a medium flame and bring to a very low bowl. Cook until mixture becomes syrupy and cranberries begin to pop. This should take around 15 minutes, and you should be stirring occasionally to make sure the cranberries are not sticking and burning at the bottom of the pan. Remove from heat, let cool. Transfer to a container and chill for at least three hours. Serve at either room temperature or slightly chilled. Enjoy!

**Recipe Adapted from a class at The Chopping Block**

What is your favorite dish to make at Thanksgiving? Let me know in the comments below!

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