Friday, July 3, 2009

Foodie Friday - Party Recipes, Mexican Edition

Once we decided to do fajitas for the party, all the rest of the food took a slightly mexican turn. The two most popular things on this list were the Sopapilla Cheesecake Bites and the Chicken Enchilada Dip. Closely followed by the artichoke dip and the brownies.

So for everyone who has asked, here you go!

Queso (aka Cheese Dip):
  • 1 brick Velveeta
  • 1 can Rotel
  • 1/4-1/2 onion, chopped
  • Cumin
  • Dillweed
  • Garlic Salt
  1. Cube Velveeta and put in bowl with Rotel. Melt slowly and add the rest of the ingredients to taste.
This is one of the recipes you eyeball and taste, and then add more, and taste, etc. But the cumin and dillweed are what give it the signature flavor.

Chicken Enchilada Dip:
  • 1 lb. rotisserie chicken meat, shredded
  • 2 (8 oz.) packages of cream cheese, softened
  • 10-12 jalapeno slices, chopped
  • 2 (4.5 oz.) cans chopped green chilis
  • 1 lb. sharp cheddar cheese, shredded
  • 1 C mayonnaise
  • 1 C sour cream
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together and spread into two greased pie plates.
  3. Bake 25 minutes. Serve with warm tortillas or chips.
This recipe can easily be halved, but I'm not kidding when I tell you the first one was gone in probably 20 minutes. You will need two, so you may as well just make the whole recipe. I also shredded a little bit of the cheddar on top to make it look more appetizing.

Baked Artichoke and Jalapeno Dip:
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 C mayonnaise
  • 1 (6 oz.) jar marinated artichoke hearts, drained & coarsely chopped
  • 1/4 C finely chopped red bell pepper
  • 10-12 jalapeno slices, chopped
  • 1/2 C + 1 T parmesan cheese, grated
  • 1/3 C panko bread crumbs
  1. Preheat oven to 400 degrees.
  2. In medium bowl, stir together cream cheese and mayonnaise.
  3. Stir in artichokes, bell pepper, jalapenos, and cheese.
  4. Spread into bottom of greased pie plate.
  5. Sprinkle with panko and 1 T parmesan.
  6. Bake 20 minutes or until golden on top. Serve with crackers or fritos.
Spinach Parmesan Pinwheels:
  • 1 roll crescent dough
  • Chive cream cheese
  • Parmesan Cheese
  • Fresh Spinach
  • Pepper
  1. Preheat oven to 350 degrees.
  2. Roll out dough and smooth perforations to make it one solid sheet
  3. Spread with cream cheese
  4. Sprinkle with pepper & parmesan
  5. Press one layer of spinach leaves on top of cream cheese
  6. Roll up & slice into 1/2 inch slices
  7. Place on cookie sheet and bake for 20 minutes.
Sopapilla Cheesecake Bites:
  • 2 rolls crescent dough (try to find the unperforated kind called 'recipe creations')
  • 2 (8 oz.) packages of cream cheese
  • 1 C sugar
  • 1 t vanilla extract
  • 1/2 C butter
  • 1/4 C cinnamon sugar
  1. Preheat oven to 350 degrees.
  2. Unroll one package of crescent dough and press into bottom of a 9x13 baking pan.
  3. Mix together cream cheese, sugar, and extract.
  4. Spread over dough.
  5. Unroll other package of crescent dough and place on top of cream cheese mixture.
  6. Pour one stick of melted butter over top and sprinkle with cinnamon sugar.
  7. Bake for 30 minutes.
These are so incredibly good, cut into small squares easily, and were such a crowd pleaser. I made one guy sick because he couldn't stop eating them. This was my first time making them and the recipe has been saved as a permanent party recipe from here on out.

Best Brownie Recipe Ever:
  • 1 package of brownie mix
  • 2 eggs
  • oil
  • water
  • 1 can condensed milk
  • 1 C chocolate chips + extra for sprinkling.
  1. Preheat oven to 350 degrees.
  2. Mix brownie mix according to package and pour into greased 9x13 pan.
  3. Melt 1 C chocolate chips and 1 can condensed milk together in double broiler.
  4. Pour this evenly over brownie mixture.
  5. Swirl mixture throughout brownie mix with the spatula or a knife.
  6. Sprinkle 1/4 C chocolate chips over top.
  7. Bake 35 minutes or until toothpick comes out clean.
I looove chocolate and hazelnut together, so I made two batches of these and in the second one I added three heaping spoonfulls of Nutella to step #3 and then sprinkled chopped hazelnuts over the top with three minutes left in the oven. So heavenly!

Strawberry Lemonade Cupcakes

You can find the recipe in a previous blog entry here.

1 comment:

Matt and Jodi said...

YaY!!!!! Thanks for posting these!!!