Kitchen to Kitchen...

      I look for any excuse to crank up my oven when the snow is blowing outside. I love warming the house with the delicious aromas. Cooking is my craft, and I love it. Our family harvests as much naturally as we can in the summer, then hang and dry them to store them for winter use. My daughter Mikayla and I gather raspberry leaves, lemon balm, wild strawberries and peppermint leaves in the summer for sun brewed wild tea, and it is so good!  Inside I grow all of my own herbs out of Mason Jars and try to make everything from scratch. On my kitchen window sill, fresh basil, oregano, lemon balm, thyme, rosemary, chives, and so many more await to amaze us. My recipe box looks like my locker did in high school, stuffed with papers and notes of different shapes and sizes. To someone else it looks like a war zone, to me it looks like a box of treasure maps. I am never afraid to ask for someone’s recipe, to add to my kitchen menu of scrumptious dishes. I love a cooking challenge. I am constantly taking orders from my friends and family for cookies or dips. Whether you’re having friends over to watch the game, or you’re bringing a dish to pass, these are some favorites that will impress just about everyone. Today I am passing these delicious dishes to you, and yours. These recipes are quick, easy and make excellent halftime snacks! ENJOY!

 

Chicken Wing Dip

Recipe given to me by my good friend, Melissa Repine (a New England Patriots fan).

·        2 large jars of refrigerated blue cheese (Maries brand is my personal favorite)

·        2 packages of Philly Cream Cheese (generic brand is fine)

·        2 packages of blue cheese crumbles

·        Franks Red Hot (or generic brand hot sauce)

·        3 or 4 chicken halves

Boil the chicken until cooked thoroughly. Shred/cube the chicken into small pieces. Discard scraps and bone. Combine the ingredients into a large crockpot and stir. It will seem quite thick. Once the mixture is blended, (will be chunky) add the hot sauce to taste (we like around 1/4-1/3 cup). Set the crock pot on low until warm, serve. DON’T leave it on low for long, you don’t want to cook it. Serve with tortilla chips.

 

Peanut Butter Pie

Recipe given to me by my amazing mother in law, Peggy Kearney.

·        1 chocolate or gram cracker pie crust

Beat the following ingredients well-

·        4 oz. Philly Cream Cheese (or generic brand)

·        1 cup confectioners’ sugar

·        1/2 – 2/3 cup peanut butter (creamy or chunky)

·        1/2 cup milk

Fold in an 8 oz. container of Cool Whip. Pour the mixture into the pie shell. Sprinkle the top of the pie with whatever you wish, (I prefer mini chocolate chips or nuts). Cover and freeze. Take it out 5-10 minutes before serving.

 

Chocolate Chip cookies

Ivory Fishgold’s recipe (a Seattle Seahawks fan).

·        2 ¼ cup flour

·        1 tsp. baking soda

·        1tsp. salt

·        3/4 cup granulated sugar

·        3/4 cup packed brown sugar

·        1 cup (2 sticks) butter, melted

·        1 tsp. vanilla extract

·        2 eggs

Mix all wet ingredients then add in the dry ingredients. Then fold in-

·        1 3/4 cups chocolate chips

·        1/2 cup walnuts

Scoop on to your favorite cookie sheet and bake at 375 degrees for 9 minutes or until they are exactly how you like them!

 

Hot Cocoa

Recipe given to me by good friend Mitzi Wilson Kendrick.

·        1/3 cup Cocoa Powder

·        1/3 cup granulated sugar

·        1/2 tsp. vanilla extract

·        “Dash” of salt

Bring 1/2 cup water to boil. Add the ingredients, and stir in 3 1/2 cup milk. Reduce heat (don’t bring back to a boil) stir continuously until everything is dissolved and the desired temperature is reached. Serve with mini marshmallows on top (optional).

 

Fresh Salsa

This amazing recipe was given to me by one of my sister in laws, Camela Fishgold.

Dice up (to your preference) and mix the following in a large bowl-

·        5-6 Roma or Plum tomatoes

·        1/2 Sweet onion

·        3 peeled avocados

·        1/2 bunch Cilantro

·        3 Jalapeno peppers

·        1-2 Anaheim peppers

·        1 Red bell pepper

·        1 Green bell pepper

Add the following to taste-

Pinch salt, pepper, garlic powder. You can keep it chunky or put it into a blender. Serve with tortilla chips, (the “hint of lime” kind is my favorite!).