Ingredients:

1 c. molasses
1/2 c. butter
1 1/2 c. tsp. baking soda
1/2 c. milk
1 egg, beaten
2 c. all-purpose flour
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt

Combine molasses and butter in a small saucepan; cook over medium heat until almost boiling.  Remove from heat and let cool slightly.  Stir in baking soda, milk and egg; set aside.  Stir together flour, spices and salt in a mixing bowl.  Make a well in the center and pour in molasses mixture; stir until smooth.  Pour about 1/2 c. batter onto preheated waffle iron sprayed with non-stick spray; bake as directed.  Serve hot and drizzle with chocolate!  Or molasses.  Whatever you wish.

I also make extra and toss into the freezer.  When it’s time to have an ice cream sandwich, grab these for the perfect sweet treat with pumpkin ice cream in the center!  Enjoy.

xo–me

This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving.  You can make it for your next cocktail party or luncheon but I call it supper.

Ingredients:

1 package frozen puff pastry sheets, thawed
1/4 c. apricot preserves (or your favorite preserve)
1 5-inch brie round, cut into 32 pieces

Preheat oven to 400.  Cut each puff pastry sheet into 16 squares.  Spread 1/2 tsp. preserves on each square.  Place cube of brie on top of preserves and fold over opposite edge.  Use tines of fork to seal completely.   Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

You can use multiple flavors of preserves to create a surprise for your guests or your other half.  I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!”  Enjoy!

xo–me

I have plenty of football viewing snack recipes on the site.  Search hors d’oevres or snacks and you will find plenty to share tomorrow at your party.  Today’s is a simple and very flavorful bean dip with just enough kick.

Ingredients:

1 16-oz. can black beans, drained and mashed
1 c. shredded Monterey Jack or Cheddar cheese
1/3 c. mayo
1 jalapeno pepper, finely chopped
1/2 tsp. ground cumin
1/2 tsp. chopped garlic or 1/4 tsp.garlic powder
bag of tortilla chips
bag of pretzel rods
fresh veggies

Preheat oven to 375.  In medium bowl, combine beans, 1/2 c. cheese, mayo, jalapeno, cumin and garlic.  Put into casserole and top with remaining cheese.  Bake uncovered 20 minutes or until heated.  Serve with chips, pretzels and veggies.

I try to have most of the ingredients around the house in case I get unexpected company.  Since I rarely have a spare jalapeno pepper, I change it up with other spices I have around.  Changed the flavor slightly and makes for a great surprise.  Go Colts!

xo–me

This recipe of chili con queso is perfect for you to begin and the fellows to end.  Toss the ingredients together, turn on the crock pot and head to the spa!  I will meet you there.

Ingredients:

1 16-oz. pkg. pasteurized processed cheese spread, cubed
1 10-oz. can diced tomatoes with green chiles
1 c. sliced green onions
2 tsp. ground coriander
2 tsp. ground cumin
3/4 tsp. hot pepper sauce
2 bags of tortilla chips

Combine all ingredients except the chips in slow cooker.  Cover and cook on low for 2 to 3 hours until bubbling hot.  Serve with tortilla chips.

Now ladies.  Pause before you write me and say “Hey, I love football too.  This day isn’t just for the men!”  I realize that and enjoy the game myself.  But.  The opportunity to slip away for several hours without any responsibility while the TV babysits them, well, I can’t pass that up.  I will be the one passed out in the steam room.

Enjoy!

xo–me

Ingredients:

1 can shrimp (medium size)
1 8-oz. pkg. cream cheese
1/2 tsp. lemon juice
1/2 tsp. Worcestershire Sauce
2 Tbsp. mayo
1 Tbsp. shrimp juice (from the can)
1 small onion (if you can’t find a small one, use half)

Allow cream cheese to soften then combine with mayo and chopped onion.  Drain shrimp and chop into small pieces.  Add to mayo mixture along with the Worcestershire, lemon juice and shrimp juice.  Mix together well.  Chill for 30 minutes before serving.

I enjoy it with butter crackers but you can serve it with pita chips or saltines or whatever you like.  It’s a quick dish that will be quick to disappear at your next party.  Enjoy!

xo–me

The English muffin is a perfect foundation to a lot of snacks.  Peanut butter, jam, even chocolate and marshmallows top it very nicely.  This recipe is another of those ideal and quick creations.  Now we know I have never tasted it because of the crab allergy but several palates I trust implicitly have said it’s delicious.  It’s also good for a last minute meal if people stop by and you need to whip something up in a minute.  Or actual 5 in this case.

Ingredients:

6 to 8 oz. of fresh crab
1/2 c. unsalted butter, softened
8-10 oz. shredded cheese (cheddar, parmesan, mozzarella, whatever you love)
12 sourdough English muffins, halved

Combine crab, butter and cheese in a small bowl.  Spread on muffin halves and place on ungreased baking sheet.  Place under broiler for 3 or 4 minutes until cheese has melted and is golden.  Serve immediately.

This recipe can be altered with mushrooms in place of the crab.  I sometimes I toss in a ton of garlic in it as well.  Use your imagination and make a simple, yet divine hot muffin pizza for your next meal.

xo–me

The tree trimming and house decorating day and night is a great excuse for a small, intimate cocktail party.  Put together a simple menu of snacks, cold and warm cocktail with some sweet at the end and you have a great night of food, friends and fun!  This recipe if easy and simple to make in advance and pop in the oven as people are hungry.

Ingredients:

2 dozen cooked shrimp, peeled and deveined
1/2 clove garlic, thinly sliced
1/2 c. chili sauce
10 slices bacon, halved

In small bowl, toss shrimp and garlic together.  Add chili sauce making sure all shrimp are covered.  Cover bowl and regrigerate for a few hours, tossing occasionally.  When ready to bake, wrap each shrimp in a bacon slice and secure with a toothpick.  Put on an ungreased baking sheet and bowl 3 to 4 inches from heat for 3 to 5 minutes until crisp.

Make this dish with a cheeseball, a few other hot treats, something sweet and you are set!

xo–me

Garlic Popcorn:

1 bag prepared microwaved popcorn
1 Tbsp. butter
1 Tbsp. olive oil
3 cloves garlic, minced
a few sprigs of fresh oregano
3 Tbsp. Parmigiano-Reggiano, finely grated

Melt the butter together with the oil in a small pan over low heat.  Add the garlic and oregano and saute until the garlic is just softened, about 2 minutes.  Transfer the popped corn to a large bowl and pour the butter mixture over it, tossing until well coated.  Sprinkle with cheese and serve.

Spicy Parmesan Cheese Crisps:

1/2 c. Parmigiano-Reggiano, finely shredded
1/8 tsp. dried basil
pinch black pepper
pinch garlic powder
dash ground cayenne pepper

Preheat oven to 400.  Prepare a jelly-roll pan with a silicone liner, parchment paper or cooking spray.  In a  bowl, toss the grated cheese and spices until well mixed. Form 8 compact mounds of the cheese mixture on the baking sheet, spacing an inch apart and lightly pat down.  Bake for 3 to 6minutes, until golden and crisp.  Let cool before serving.  You can make these up to 3 days in advance and keep stored in an airtight container with paper towels between each.

Stilton Mayo Dip:

3 oz. crumbled Stilton
1 c. mayo
pinch freshly ground white pepper

In a small bowl, mash the cheese with a fork.  Stir in the mayonnaise and white pepper and mix well.  Serve with some yummy chips.

Add a bowl of candied cashews, green olives, sliced cheeses and you are set!  Again, it doesn’t and shouldn’t be too extravagant.  Just something that leads into the feast of the day.  Enjoy!

xo–me

This recipe is for a pinwheel of salmon, cream, and dill.  Yummy!

Ingredients:

1 c. heavy cream
2 Tbsp. chopped fresh dill
pepper to taste
4 medium slices smoked salmon
4 Tbsp. lemon juice

Whip the cream until stiff, then fold in the dill and pepper.  Spread the mixture evenly over the slices of salmon.  Roll up each piece tightly and wrap individually in plastic wrap.  It should look like a giant salmon long!  Chill for 1 hour.

When ready to dine, remove plastic wrap and thinly slice.  Sprinkle each piece with a bit of lemon juice.

Obviously, these are a great hors d’oeuvres for a cocktail party.  When entertaining, make sure you arrange them beautifully against a bright plate.  The orange of the salmon will contrast with any saturated dish.  Don’t forget your picks!

xo–me

There are two ways to win:

1) Send me an email (amy@heyamy.com) with the subject line “I love Julie & Julia”

2) If you follow me on Twitter, simply retweet the recipe of the day this week.

Either way will enter you into the random drawing that I will have at midnight PST each night this week. Please only one entry per person per day. If you win, I will contact you for mailing information.

If you haven’t seen “Julie & Julia” yet, I suggest you grab a friend or twelve and skip out of the office for a long lunch matinee. Pack some wine, a few snacks and have a picnic in the theatre. It’s one of Meryl Streep’s finest performances as you forget it’s her up there on the big screen. She truly becomes Julia.

Good luck this week and I hope you enjoy our week of “Julie & Julia”!