I had forgotten how good this was.
1/4 cup flour
3/4 cup water
1 Tbs. Braggs Liquid Aminos
1 Tbs. arrowroot powder or cornstarch
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Real Salt
1 tsp. prepared mustard, Dijon if possible
1/4 tsp. pepper
1/4 tsp. liquid smoke
3/4 cup nutritional yeast
3 Tbs. extra virgin olive oil
1 (8 oz.) container Better Than Cream Cheese
Chopped nuts (optional)
Put flour in a dry pan over medium heat; stir constantly until the flour is a bit brown. Wisk in remaining ingredients (except oil, Better Than Cream Cheese and nuts) stirring until mixture is very thick. Remove from the heat and add the olive oil; let cool until barely warm. Stir in Better Than Cream Cheese and refrigerate until very cold. Form mixture into a ball and roll it in the chopped nuts.
Note: I don’t usually form it into a ball, I just put it in a storage container and refrigerate. When I serve it we put it into individual smaller containers (like a custard cup) to eat with crackers, etc.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Friday, November 30, 2007
VEGAN CLAM DIP--Lynne Snyder
When we were Vegan two of our boys "stole" the Vegan Clam Dip and barricaded themselves in a bedroom with a bag of chips. They thought they had the "real" non-vegan version. They practically ate the whole batch before coming out. When we told them they blustered and stammered but they had been caught--they couldn't tell the difference!
1 (8 oz.) pkg. Tofutti Better than Cream Cheese
½ cup soy milk
1 Tbs. A-1 steak sauce
1 Tbs. Braggs Liquid Aminos
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
½ cup dry Chicken TVP (or plain TVP or seafood TVP if you can find it)
additional soy milk if needed
Blend everything (except TVP) together well; then add TVP. It will take about 15 minutes for the TVP to re-hydrate and the dip to thicken (if it gets too thick add more soymilk, a few drops at a time). Serve with fresh vegetables and chips.
1 (8 oz.) pkg. Tofutti Better than Cream Cheese
½ cup soy milk
1 Tbs. A-1 steak sauce
1 Tbs. Braggs Liquid Aminos
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
½ cup dry Chicken TVP (or plain TVP or seafood TVP if you can find it)
additional soy milk if needed
Blend everything (except TVP) together well; then add TVP. It will take about 15 minutes for the TVP to re-hydrate and the dip to thicken (if it gets too thick add more soymilk, a few drops at a time). Serve with fresh vegetables and chips.
CLAM DIP--Lynne Snyder
1 8 oz. pkg cream cheese
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
SPINACH PARMESAN BALLS--Lynne Snyder
I got this recipe off the food network and modified it just a bit. I love these. We served them at our boy's wedding last year.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
1 pound package frozen chopped spinach, thawed
5 eggs
1 Tbs. onion powder
10 tablespoons butter, melted
1 cup shredded Parmesan cheese
¼ tsp. garlic powder
1/4 slightly rounded tsp. cayenne pepper*
1 3/4 cups Italian bread crumbs
*Less if the heat bothers you. They aren't hot but they do have just a tiny bit of a bite.
Preheat the oven to 350°
Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, serve immediately.
Sunday, November 25, 2007
JODIE'S SWEET POTATO CASSEROLE
3 C. cooked, mashed, dark orange sweet potatoes
(about 2 lg. or 3 med. potatoes)
1 C. Sugar
½ C. Butter
2 Eggs beaten
1 tsp. Vanilla
1/3 C. Milk
Method:
Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes, add to mixture, beat with mixer on high until smooth. Pour into lightly buttered 9X13" dish. Top with:
Topping
1 C. Brown sugar
1/2 C. Flour
1/2 C. Butter softened
1 C. chopped Pecans
Cut brown sugar, butter and flour together until crumbly. Add pecans, sprinkle on top of potatoes mixture . Bake at 350 for 30 min.
(about 2 lg. or 3 med. potatoes)
1 C. Sugar
½ C. Butter
2 Eggs beaten
1 tsp. Vanilla
1/3 C. Milk
Method:
Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes, add to mixture, beat with mixer on high until smooth. Pour into lightly buttered 9X13" dish. Top with:
Topping
1 C. Brown sugar
1/2 C. Flour
1/2 C. Butter softened
1 C. chopped Pecans
Cut brown sugar, butter and flour together until crumbly. Add pecans, sprinkle on top of potatoes mixture . Bake at 350 for 30 min.
KNOR SPINACH DIP—off the Knor Vegetable soup package
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
ARTICHOKE DIP—Lynne Snyder—originally from JoAnne Young
This is really good! We serve it at Thanksgiving and Christmas and sometimes Easter.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
ANYTHING CREAM PIE (BANANA, COCONUT, VANILLA, ETC.)--Trish Snyder
We went to Smithfield to Tricia and Bentley's house for Thanksgiving this year. She made a vanilla and banana cream pie. They were fabulous! They make a good pudding too if you don't have a pie shell. Mmm. I want some now.
3/4 cup white sugar
1/3 cup plus 1 Tbs. flour
2 cups milk
3 large egg yolks
1/4 cup butter
1 tsp. vanilla (I use much more)
1/8 tsp. salt
2 bananas or 1 cup coconut or whatever you want to add
1 pre-baked pie shell or graham cracker crust
Combine sugar, flour and salt in a pan. Stir in milk, bring to a boil over medium heat, stirring constantly. Put egg yolks in a small bowl and mix well with a fork. Add some of the hot sugar/milk mixture into the eggs, then mix the eggs into the hot sugar/milk mixture in the pan. Stir well. Stir in the butter and vanilla. Pour into a pie shell or add bananas or coconut and pour into pie shell. Chill.
3/4 cup white sugar
1/3 cup plus 1 Tbs. flour
2 cups milk
3 large egg yolks
1/4 cup butter
1 tsp. vanilla (I use much more)
1/8 tsp. salt
2 bananas or 1 cup coconut or whatever you want to add
1 pre-baked pie shell or graham cracker crust
Combine sugar, flour and salt in a pan. Stir in milk, bring to a boil over medium heat, stirring constantly. Put egg yolks in a small bowl and mix well with a fork. Add some of the hot sugar/milk mixture into the eggs, then mix the eggs into the hot sugar/milk mixture in the pan. Stir well. Stir in the butter and vanilla. Pour into a pie shell or add bananas or coconut and pour into pie shell. Chill.
CAULIFLOWER CASSEROLE--Trish Snyder
My grandmother served this casserole for holiday dinners when I was little. She died when I was about ten. My brother Steven resurrected the recipe when I was in my teens and I decided I loved it. Its been a Thanksgiving tradition ever since.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
1 head cauliflower,* broken into bite sized pieces
2-3 cans cream of mushroom soup (2 for a normal size head of cauliflower, 3 for a gigantic one)
1 pound of bacon, cooked crisp and chopped *
16 oz. package of shredded cheddar cheese *
Boil cauliflower pieces about five minutes,* until just soft. Drain. Mix soup, bacon, drained cauliflower, and cheese. Pour into a casserole dish and bake in a 325 degree oven. Check after 20 minutes, if not bubbling in the center let cook for fifteen minutes longer.
*Christmas, 2007--Modifications I made:
I used 1 1/2 heads cauliflower. I used less bacon--precooked, crumbled bacon--probably about 1/2 cup. I also forgot to buy cheese but had some Velveeta--I know, processed cheese food (don't shudder. We use it to make the cheese/salsa sauce for dipping corn chips, which is rather tasty). I used about 1/3, maybe a little more, of a 2 pound box of Velveeta, cut into chunks. I heated this with a large (called a family size) can of cream of mushrooms soup and then poured it over 1 1/2 heads of cauliflower that I had boiled for 3 minutes. I put this into a 9x13 pan, sprayed with a vegetable spray. Topped it with a good layer of the canned french fried onion rings and heated in the oven. People said they liked it a lot better than the green bean casserole so many people make for the holidays.
CRANBERRY SAUCE--Lynne Snyder
This recipe came from Lila Burke who lived in our ward years ago. She said, "The cranberry people have changed the packages of cranberries from one pound to twelve ounces, a 'more convenient size,' but what it really means is that they will only sell the more convenient size next year and will charge the price as the pound package." And she was right. That's exactly what they did.
1 (12 oz.) pkg. cranberries
2 cups sugar
1/2 to 2 oranges, juiced
Chop cranberries in a food processor. Leave a but chunky. Mix cranberries, sugar and orange juice. Let stand, stirring every couple of hours until the sugar has dissolved. Refrigerate. Will keep a very long time in the fridge or it can be frozen.
1 (12 oz.) pkg. cranberries
2 cups sugar
1/2 to 2 oranges, juiced
Chop cranberries in a food processor. Leave a but chunky. Mix cranberries, sugar and orange juice. Let stand, stirring every couple of hours until the sugar has dissolved. Refrigerate. Will keep a very long time in the fridge or it can be frozen.
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