Brittany's PantrySun-Dried Tomato Dip
Brittany wrote this on 28 November 2011
cream cheese, mayo, tomatoes, vegetarian
This post has been in the works for several days now. I had planned on posting it Friday, but just ran out of time. No, I was not out shopping at 3am. I don’t do the whole ‘Black Friday’ thing and usually get most of my shopping done long before the end of November. I have just been busy with cooking and baking and company. My parents were in town for the holiday-the first time they have ever been here for Thanksgiving!-and we were watching movies, eating, putting together puzzles, eating, bowling on the Kinect, eating, and decorating for Christmas. I like to use the people who come to visit me as test subjects for new recipes. Muwah-ha-ha-ha! I know the two mornings in a row that I made doughnuts trying to get things just right was particularly hard on my Father. I’m sure he ate them all so as not to hurt my feelings. So chivalrous.
One recipe I served them was certainly not a tester. I have made this dip countless times before and since it is kind of red and green, figured it fit right in with the holidays! I love this recipe for several reasons, not the least of which is the fact that you can make it a day before you serve it and it lasts for several days after that. It is tangy and sweet and unbelievably simple. It is a great dish to bring to a pot luck holiday party and definitely a recipe you want to have in your repertoire. In addition to being great for this time of year, it is also wonderful in the middle of summer. In fact, I make this year round and usually serve it with Caramelized Onion Dip. The two together make a great pair to snack on as guests arrive for a BBQ or on a buffet for your holiday open house. Infinite thanks go out to Ina Garten for the recipe! This recipe, as well as the Onion Dip come from her first cookbook, The Barefoot Contessa Cookbook. I have been cooking and baking from it for years and it makes a great gift if you are looking for something for the foodie in your life!
Sun-Dried Tomato Dip
1/4 c sun dried tomatoes packed in olive oil, drained and chopped
1 block (8 oz) cream cheese, room temp
1/2 c sour cream
1/2 c mayo
hot sauce to taste, 5-10 dashes
pinch of salt
several generous grinds of black pepper
2 green onions, white and green parts, chopped
Pulse all ingredients except the green onions, in a food processor just until everything is combined. Add onions and pulse just to mix. Serve with veggies, crackers, chips, or my favorite, slices of crunchy chewy baguette.
Note: If you don’t have a food processor, just make sure you have your tomatoes chopped fine and then mix everything in a bowl with a hand mixer. Also, this tastes just as good if you choose to use low fat cream cheese, sour cream and/or mayo.
Maple Orange Cranberry Sauce
Brittany wrote this on 21 November 2011 cranberries, maple syrup, orange
Yes. I know that I have already posted two cranberry sauce recipes and am aware that this makes three. It is actually kind of weird because cranberries are not even my favorite part of Thanksgiving! However, while making two different kinds for dinner might be a bit much, when you do one savory, you must do one sweet! In the interest of just feeling like doing something a bit different, I created this one to go with the Cranberry Mustard Relish that I can’t seem to live without during the holidays. It is classic, simple, and has familiar flavors that pair so well together it makes me want to turn the whole recipe into jam! Don’t be surprised if you hear that I smeared the leftovers on a biscuit.
One Year Ago: Spiced Tea
Maple Orange Cranberry Sauce
1 bag cranberries, about 12 oz
1/2 c maple syrup
3/4 c sugar
zest of 1 orange
1/4 c water
Combine all ingredients in a medium saucepan over medium high heat. Simmer, stirring occasionally, until all the berries have popped. Cool to room temp-mixture will thicken as it cools-and chill. Sauce will keep for over a week, tightly wrapped in the fridge.
Sweet Potato Casserole & Thanksgiving Prep
Brittany wrote this on 18 November 2011 pecans, sweet potatoes
Sweet Potato Casserole is the recipe for today’s post, but first, a few words about Thanksgiving!
If you don’t know this already-and that would only be if you don’t actually read this blog and instead only look at the recipes because I have mentioned this several times before so it should not be news to you :)-I love Thanksgiving. It is by far my favorite holiday for many reasons. Of course, the food. I love the traditions with food, the warm heartiness of it all and…well…mashed potatoes. But I also love that the stress of gifts and deadlines and wrapping and giving and all that is absent. It is all about family and love and thankfulness. With food. Oh! And the weather is just a smidge less of a factor when traveling. I said a smidge. Not much. Hey! You knew that weather was going to make it into this whole conversation eventually. It determines a heck of a lot of our activities in the North; both good and bad. Here in central IL it isn’t that big of a deal, but you never know!
But back to the food, this is close to what my menu will be, give or take. There will only be four adults and two small children at our house this year. This isn’t too much food, is it?
Brined Turkey W/Sage Butter
Mashed Potatoes & Pan Drippin’ Gravy
Wild Mushroom Dressing
My Dad’s Famous Wild Rice
English Peas W/Bacon
Glazed Honey Carrots
Cranberry Mustard Relish
Orange Maple Cranberry Sauce
Buttermilk Biscuits & Pumpkin Dinner Rolls
Apple Butter Pumpkin Pie
Pecan Pie
Ghirardelli Double Chocolate Cookies or Cranberry Chocolate Fudge (I can’t decide. Might make both.)
I mentioned about this time last year that my best friend, the one from Mississippi, introduced me to sweet potatoes. What I haven’t shared with you until now is the dish that started it all. This dish. Sweet Potato Casserole. I made the mistake of assuming it was made with canned sweet potatoes and quite possible a bag of fluffy white marshmallows. Wow. If looks could kill. “No no no no no,” came Ashley’s indignant reply. This is the real thing, she told me. Her Granny’s Sweet Potato Casserole, no less. A deep south tradition. Ashley whipped up a batch in my tiny kitchen in San Diego and converted me, my husband, and the other unsuspecting sailors we were feeding that day.
Granny’s Sweet Potato Casserole
This casserole will stay hot for quite awhile so don’t worry about it if dinner timing is off. Leftovers reheat wonderfully. This also goes great with anything roasted so if you don’t have a chance to make it for Thanksgiving, keep it in mind for Christmas. Or even a Tuesday.
6-7 large sweet potatoes, peeled and cut into large chunks
3/4 c sugar
1 egg, beaten
1 c milk
1 stick of butter
Topping:
1/4 c butter
1/2 c flour
1 c brown sugar
1 c chopped pecans
Steam or boil the potatoes until soft. Drain well and dump into a large bowl. Add the rest of the casserole ingredients and mash together or mix with a hand mixer until smooth. Pour into a large, buttered casserole dish. Mix all topping ingredients together and sprinkle over potatoes. Bake at 350 till hot and bubbly.
Note: Amount of butter can be reduced but don’t tell Granny! In a pinch, I have microwaved this with excellent results! It also could be heated in the crock pot if oven space is scarce. Or mix this up a day or two before but don’t bake. Cool completely and store in the fridge then bake when ready.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
