A couple peeps left messages or emailed me about wanting these recipes. I do NOT consider myself a good cook by any means. These are all easy peezy, tried and true and DELICIOUS. Trust.
Caramel Apple Cider
From our best bites but originally devoured in the kitchen of Melissa, who is one of the best cooks I know.
½ gallon apple cider (8 cups)
½ cups orange juice, freshly squeezed (from about 3 large oranges)
8 whole cloves
2 cinnamon sticks
¼ teaspoons ground allspice
1/3 to ½ cup jarred caramel sauce, plus more for topping
Pour cider into a large pot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.
Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).
Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.
Ladle cider into mugs, top with whipped cream, and drizzle with caramel.
Carmelized Onion, Garlic and Goat Cheese Dip
1 Tablespoon olive oil
1 medium yellow onion, diced (about 2 cups)
1 medium garlic clove, finely chopped
1 cup sour cream
4 oz. fresh chevre (goat cheese)
1/4 cup finely chopped fresh chives
Heat oil in a medium frying pan over med-low heat. Add onion and garlic. Season with salt and pepper, and cook, stirring occasionally, until onions and garlic are caramelized and brown - about 20 minutes. Remove from heat and let cool slightly.
Combine sour cream, chevre and chives in the bowl of a food processor with blade, add onion/garlic mixture and pulse until combined, about 10 pulses. Taste and add salt and pepper as desired then pulse a few more times to mix in seasoning.
Transfer to a serving bowl, cover and refrigerate until chilled, about 1 hour. Serve with potato chips, veggies, etc.
*This can be made up to 2 days in advance and refrigerated in a covered container.
½ lb Parmesan, cut into 18 little sticks small enough to fit into dates
18 pitted dates
6 bacon slices, cut into thirds lengthwise
Preheat oven to 450 degrees F.
Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a toothpick. Arrange dates 1 inch apart in shallow baking pan.
Bake about 5 minutes, turn dates. Bake until bacon is crisp, about 5-10 minutes more. Remove from oven and drain. Serve warm.
A LONG TIME family favorite
8 oz. cream cheese
1/4 cup mayo
1/2 cup sour cream
2 cans 4.5 oz. broken shrimp, rinsed and drained
8 oz. seafood cocktail sauce
2 cups shredded mozzarella cheese
6 oz. chopped semisweet chocolate (or chocolate chips)
3 cups whole milk, divided
1 Tbsp. plus 1 tsp. your favorite powdered hot chocolate mix
3 Tbsp. sugar
6 cups ice cubes
Whipped cream for garnish
Place chopped chocolate and 1/4 cup of the milk in a microwave-safe container. Heat on 50% power for 1 minute. Stir.
Heat on 50% power for 30 seconds. Stir. If necessary, continue heating in 30-second increments until chocolate is melted.
Add hot chocolate mix and sugar. Stir.
Slowly pour in 1/2 cup of the milk. Stir, and let cool to room temperature.
Pour cooled chocolate mixture into blender. Add remaining milk and ice cubes. Puree until smooth.
Top with whipped, more chocolate chips and cream and serve immediately.
Makes 2 giant frozen hot chocolates or 4 smaller ones.
16 oz. Colby Jack or sharp cheddar cheese (*I used Swiss for one and I preferred it over Cheddar)
4 oz. Parmesan cheese
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it’s not getting too brown. You could also pop it in the microwave (without foil! The Daily Bite is NOT responsible for your exploding microwave!), but you run the risk of gummy crust and rubbery, exploding eggs.**
NOTE: This recipe makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else (it makes a great post-baby dinner with a salad and some orange rolls), or you can freeze it and heat it up when it’s convenient for you. Another great thing is that it definitely tastes better the next day, so if you’re having a breakfast or brunch, you can make it the night before and then easily heat it up the next day and no one will ever know that you weren’t up slaving away at 5:00 in the morning.
from The Pioneer Woman
We make these for every gathering. They never get old and everyone always loves them.
20 whole Fresh Jalapenos, 2-3 Inches In Size
2 cubes Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.