Good Morning friends!
What are you doing today? If you are withing driving distance, please come and say hello to me at Yale Appliance and Lighting at 296 Freeport St, Dorchester. From 11-3 today I’ll be cooking up some fun football and Fall foods and giving away samples as well. If you have not been to Yale Appliance, you are missing out. Beautiful showroom, well informed and friendly staff and they make freshly baked chocolate chip cookies throughout the day—how can you go wrong?
Here are the recipes that I’ll be making this week:
HORSERADISH BEAN DIP
2 cups canned kidney beans, drained
¼ cup sweet onion, minced
3/4 cup mayonnaise
1/2 cup sweet pickle relish
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 tablespoons prepared horseradish
1 teaspoon garlic powder
hot sauce to taste
Salt and pepper to taste
Rinse the kidney beans, and set aside to drain. In a medium bowl, combine minced onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently fold in rinsed kidney beans until coated with dressing. Refrigerate until ready to serve or up to 2 weeks.
Best served with neutral flavored crackers, pita chips or crostini
BUFFALO CHICKEN DIP
2 ½ cups shredded cooked chicken
1 cup sour cream
1 cup mayonnaise
1 cup blue cheese crumbles
2 teaspoons garlic powder
¼-⅓ cup buffalo sauce (to taste)
½ cup chopped banana peppers
1 cup shredded cheddar jack cheese
Spray a loaf pan with nonstick cooking spray and set aside.
In a medium bowl, combine cooked chicken, sour cream, mayonnaise, blue cheese crumbles and garlic powder. Add buffalo sauce to taste and stir to combine.
Spread chicken mixture into prepared pan. Sprinkle with chopped banana peppers and cheddar jack cheese.
Bake for 15-25 minutes until center is hot and mixture is bubbling on the edges. Serve with tortilla chips
DOUBLE DUTY MOLASSES SPICE COOKIES
2 ¼ cup all purpose flour*
1 teaspoon salt
½ teaspoon baking soda
1 tablespoons cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup butter flavored shortening
¾ cup granulated sugar
1 large egg
½ cup molasses
¼ cup turbinado or sparking sugar
In a medium bowl, sift together flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
In a large bowl cream shortening and granulated sugar until light and fluffy. Beat in egg and molasses until well blended. Slowly add flour mixture to creamed mixture and beat again until well combined. Tightly wrap dough in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees. Cover four baking sheets with parchment paper.
In a small bowl, place sparkling, granulated or turbinado sugar.
Roll dough into 1” balls and roll balls in sugar to coat. Press balls slightly into sugar if necessary.
Bake 12 cookies per sheet for 10-12 minutes or until tops are slightly cracked and cookies are firm to the touch.
*For gingerbread cut out cookies, increase flour by 1/2 cup. Generously flour rolling surface before rolling out the cookie dough. Depending on the size of the cut outs, bake 10-12 minutes or until cookies are fragrant and lightly golden brown on the edges