Appetizer #3 - Cheese Crackers

The Year of Appetizers 

Appetizer #3 - Cheese Crackers

    Published in 1991, this Whipping Up Something Good Cookbook was compiled by the Dallas School Food Service Association. Secretary, Jean Campbell from William Anderson Elementary, submitted this appetizer.  It took a little while to thoroughly mix up the ingredients and then to spread it on a cookie sheet, but it was worth it. These are yummy. Like Cheez-Its, only better, because these are homemade with butter and cheese. I would make these again. You could use them as crackers like the name suggests, or even use them in place of croutons on a salad (I've done that with Cheez-Its). 

Ingredients:

2 cups shredded cheddar cheese 

1 cup flour

1 tsp salt

1 stick butter (4oz)

red chili pepper flakes or Italian seasoning (Optional for an extra touch of flavor)

Directions:

Thoroughly combine ingredients (The original recipe says just use your hands, but I used both my clean hands and a wooden spoon) and roll into a ball. Flatten on a greased cookie sheet (I forgot to grease the stoneware cookie sheet I used and with the cheese and butter in there, they turned out just fine). I actually ended up breaking up the ball into chunks spreading it out so it covered the sheet. It took some time, but it.  was kind of fun. I lightly scored the dough, before baking, so it would be easier to cut and I think it helped, but you could probably wait to cut until you take them out of the oven. Bake for 13 to 15 minutes at 375 degrees. Cool and cut into squares. I made mine small, but cut whatever size you like. 

Cheese Crackers

Uncut Cheese Crackers

Carrot & Cabbage Noodles with Sweet Chili Sauce

 Carrot  & Cabbage Noodles with Sweet Chili Sauce

    This yummy recipe comes from the Thai Kitchen Cookbook - The Essential Guide To Thai Cooking copyrighted in 2000. If you're like me, trying to eat out less and you like Chinese and Thai food, you try and learn how to make it at home. This is a nice little cookbook and I look forward to trying more recipes. 

Ingredients: 

7oz rice noodles (stir-fry or thin)

3 tbsp peanut oil (I used canola oil, because the peanut oil I found was so expensive)

1 tbsp finely minced garlic

1/2 cup red onion, finely chopped (I used red shallots)

2 tsp brown sugar

1/2 cup carrots, coarsely grated (I had baby carrots and grating those was impossible; I thinly sliced them lengthwise and they were just fine)

1 cup green cabbage, coarsely chopped (I think I used a little more)

2 tbsp Thai Kitchen Spicy Thai Chili Sauce (I used a crispy chili pepper in oil)

2 tbsp soy sauce

Optional: Crushed peanuts

Optional: Cucumber, thinly cut like matchsticks (I did not use cucumber until I tried it with leftovers)

Optional: Thai Kitchen Sweet Red Chili Dipping Sauce (recipe from the book below)

    1 tbsp fresh red chili, minced (again, I used the crispy chili pepper in oil)

    1/2 cup rice vinegar

    1 tsp salt

    1 tbsp sugar

    1 tsp garlic, minced

Instructions For Noodles:

Bring two cups of water to boil. Turn off heat and place rice noodles into the hot water for three to five minutes or until the noodles are soft, and cooked through, but not mushy. Rinse with cold water for thirty seconds. Drain well and set aside. Heat oil on medium-high heat in a large wok or skillet. Add garlic and stir fry for one minute.  Add onion and brown sugar. Sit fry for two to three minutes until the onion is soft. Add carrots, cabbage, chili sauce/chilis and soy sauce. Stir fry for five minutes. Add the noodles, mixing well and stir fry for three to five more minutes.  Serve immediately with sweet red chili dipping sauce and crushed peanuts if desired. Serves three to four. 

Instructions For Sweet Red Chili Dipping Sauce:

Into a small pot, add all ingredients and stir constantly over low heat, until the mixture thickens to a syrupy consistency. I somehow didn't cook this sauce and served it cold. Although it was thin and not syrup-y, I really liked it, so try it without cooking if you like. 

Carrot & Cabbage Noodles with Sweet Chili Sauce

    

Butterscotch BonBons

 Butterscotch BonBons

    I wanted to make something sweet to take to work this week and this is what I tried.  The recipe is in 1959's The General Foods Kitchens Cookbook. The recipe uses butterscotch pudding mix, hence the name, but you could easily make these with chocolate or vanilla.  It does call for peanut butter and nuts (I used peanuts), so skip this recipe if you have a nut allergy.  I also added some generic Rice Krispies cereal, because I thought the mix was a little sticky. I liked how these turned out and everyone at work liked them. 

Ingredients: 

2 pkgs instant butterscotch pudding mix (the small box which is about 3 oz)

1 cup chopped dates or nuts (I used chopped peanuts)

1/2 cup peanut butter (I used smooth, since I was adding chopped peanuts)

1/2 cup light cream (I used half & half, which may be partly why the dough was so sticky)

1 1/2 cups chocolate chips or 10 squares candy-making chocolate (Use chocolate bark like I did; you could do vanilla bark also)

1/2 cup Rice Krispies (brand or generic)

vegetable shortening

Directions:

Combine all ingredients except the chocolate chips/chocolate bark/candy-making chocolate. Ensure all ingredients are well combined. After this step, I felt the dough was too sticky, so I stirred in 1/2 cup of generic Rice Krispies. Melt your chocolate chips/chocolate bark with a little bit of shortening to help with thinning the melted chocolate. You'll stir all the melted stuff together. Use a spoon to scoop out a bit of dough and roll into balls (1 inch or so). Dip carefully into chocolate, coating the ball and placing it gently on a tray with lightly greased (I used a spritz or so of cooking spray) parchment paper or waxed.  paper. When you've dipped all of the balls, place your tray in the refrigerator to set. When you're ready to serve, remove tray from the refrigerator and break off any little odd bits from the bottom of the balls. 

Enjoy!

Butterscotch BonBon

A bowl of balls (lol). Butterscotch BonBon balls.

Appetizer #2 - Amy's Crazy Corn Dip

The Year of Appetizers 

Appetizer #2 - Amy's Crazy Corn Dip

    This recipe is in The Women's Council of Realtors - Southwest Dallas and was submitted by Amy Deckert of First American Home Buyers Protection. There is no date, but I'd guess it's either in the 90's or early 2000's. It calls for white and yellow corn, but there's nothing wrong with using two white or two yellow (Like I did). Get as close to the size for the cans as you can. I liked this. Initially I ate the dip with crackers, but I also ended up enjoying it over rice and even by itself. *I actually made this two weeks ago, but just haven't been able to post until now.

Ingredients:

15 oz can white corn, drained

15 oz can yellow corn, drained

10 oz can Rotel, spicy or mild (I used a generic brand)

8 oz cream cheese, softened

1/2 tsp chili powder

1/2 tsp garlic powder (I used 1 tsp)

1/2 tsp salt

one handful or as (much as you want, really) cilantro, chopped

Directions:

Preheat your oven to 350 degrees and lightly grease a 9x13 inch baking pan. Mix together the corn, Rotel with the seasonings and stir in the cream cheese. Make sure everything is well combined and stir in the cilantro. Pour into your baking dish and bake for 20 minutes. Serve with crackers, tortilla chips or even use it on top of rice like I did. 

Amy's Crazy Corn Dip