From The Kitchen Of Rachelle Underwood

Wednesday, December 29, 2010

Family Favorite Fruit Dip

This is one of my favorite recipes. I don't know why I only make it during the holidays, it really can be enjoyed year around. I have tasted many versions of fruit dips at baby showers, and other parties but I like this recipe because it is simple, and perfect just the way it is. My favorite combination is dipping oranges into the dip, it tastes like a Creamsicle. The dip can be made in advance, and tastes better after it sits in the fridge for a couple of hours. I use the 1/3 less fat cream cheese, just so I feel better about eating it, and the flavor is still the same. Also, don't be afraid to whip this dip really well when combining it, so that the marshmallow creme and cream cheese become a cohesive, luscious, condiment. YUM, YUM, YUM!

Family Favorite Fruit Dip

1 8 oz. pkg cream cheese, room temperature
1 jar marshmallow creme
1 tbs. fresh lemon juice

In a medium bowl whip with beaters or kitchenaid the room temperature cream cheese, until completely smooth. Add marshmallow creme and lemon juice, and whip very well to combine until smooth. Cover and refrigerate for at least 3 hours or overnight. Serve with cut up apples, oranges, bananas, strawberries, and melons.

Tuesday, December 28, 2010

Hot Chili Cheese Dip

This was the dip my mother would make for any occasions where she needed to bring something like an appetizer. I have always loved the taste of this dip, rich, tangy, and addictive! With New Years Eve coming up, I thought it would be an appropriate recipe to post. There are only 2 ingredients, and random as they might be (I posted pics so you know what to look for at the grocery store, click on picture for larger view.), they are so incredibly good together. The cheddar cheese spread can probably be found by Velveeta cheese in the grocery store. You can buy any brand of chili con carne with no beans, they will work the same. Sometimes you can't find no salt tortilla chips, so I have just gotten some regular tortilla chips. I sometimes double the batch, and put it into my small crock pot on low to keep it warm. So if you want an easy appetizer, that everyone will love, this is the one for you!

Hot Chili Cheese Dip

1 can chili con carne with no beans
1 jar Old English Cheddar Cheese Spread
1 bag tortilla chips (no salt)

Heat together cheese spread and chili con carne together in a medium sized bowl in the microwave or in a medium pot on the stove until smooth and hot. Serve with tortilla chips.

Thursday, December 23, 2010

Moist Pumpkin Bread

This recipe is so easy, very pumpkinny, and makes alot! This is probably the most moist sweet bread recipe I have and I got it from my Aunt Kym years ago. You don't really need butter unless you are feeling sinful. I love to make this anytime during the year. I make mine in mini loaf pans (you can get them at the grocery store). These are perfect for bringing to brunch, or giving away to friends and family. You can leave out the nuts and raisins if you do not like them...the bread has enough flavor on it's own. Also, you may need to adjust cooking times depending on the size of pan you are using. If you are using a large loaf pan, turn the oven temp down 10 15 degrees to insure even cooking.

Moist Pumpkin Bread

1 c oil
3 c pumpkin (large can)
1 c walnuts, chopped
4 c. sugar
1 c. raisins
4 c. flour
2 tsp vanilla
1 tsp salt
1 tsp cloves
1 tsp cinnamon
4 tsp baking soda

Preheat oven to 340 degrees. In a very large bowl, combine pumpkin, oil, sugar, nuts, vanilla and raisins, mix well. Combine dry ingredients to the wet ones until well combined. Spray loaf pans with cooking spray (4 medium loaf pans or 8 small ones) and evenly divide batter between each pan. Bake for 1 hour. Let cool for 20 minutes, and then remove from pans.

Thursday, December 16, 2010

TDF Chewy Coconut Macaroons

I know I have been posting alot of goodies lately, but it is the season for treats. Everybody always needs new ideas right? Well, I have never made macaroons before, and I have checked out dozens of recipes, and thought "could a cookie be any easier?" After reading about probably 20 different ways to make macaroons, I finally got the recipe for my palate and maybe yours. I love sweetened condensed milk, although most macaroons are made with an egg white base, I'm particular to the flavor of the sweetened condensed milk as well as the texture which is chewy and rich! These are very comparable to the insides of Almond Joy, which I LOVE! You can add anything to these cookies, for instance: drizzle chocolate over the top or dip the bottoms in chocolate when they are cooled. You could also put chopped nuts in the batter, or place a nut on top using chocolate as the glue. The possibilities are endless! Seeing as I live in Hawaii, I though putting a macadamia nut on the top of each one would add a nice touch. These really are easy and since the cookies do not spread, you can bake a TON all at once. If you have problems with gluten, you could leave the flour out (I did a batch without flour, and they spread just slightly but still delish). Make sure when forming your balls, you pack the mixture together to get a dense chewy texture. I used my tablespoon cookie scooper, and packed it in with my fingers before putting it on the pan. TDF!

TDF Chewy Coconut Macaroons

5 1/2 cups sweetened, flakes coconut (1 bag)
1 can sweetened condensed milk
2 tsp vanilla
3/4 tsp almond extract
1/4 tsp salt
2 tbs flour

Preheat oven to 325 degrees. In a large bowl combine coconut, flour and salt, mix well. Add sweetened condensed milk, and extracts, mix very well. Place coconut batter into the freezer for 15-20 minutes to firm up. Using a large cookie scoop or tablespoon, pack coconut batter into the scoop or spoon, then drop onto cookie sheet lined with foil, and sprayed generously with cooking spray. Bake 20 minutes or until lightly brown around the edges and on top. Let sit on the cookie sheet for 2 minutes, then remove them and place them on wax paper to cool completely.

Tuesday, December 14, 2010

Candy Cane Kiss Cookies

If you haven't seen the Candy Cane Hershey Kisses...look for them the next time you are at Walmart or the drugstore. They are white chocolate mint kisses, that are just creamy and divine. I made these cookies for a Christmas cookie exchange and they were so festive and yummy. The kids especially like them because pf how colorful they look. You will not be disappointed! (I put my cookies in the fridge to let cool so that the chocolate would harden up faster.)

Candy Cane Kiss Cookies

48 Hershey's Kisses Brand Candy Cane Mint Candies
1/2 c butter, softened
1 c sugar
1 1/2 tsp vanilla
1 egg
2 c flour
1/4 tsp baking soda
1/2 tsp salt
2 tbs milk
red, green, or white sugar

Preheat oven to 350 degrees. Combine butter, sugar, egg, milk and vanilla and combine thoroughly. Add flour, baking soda, and salt. Mix until combined. Roll dough into 1 inch balls, and then roll in sugar to coat. Place on an ungreased cookie sheet and bake for 8-10 minutes. Remove from oven, and let sit 2-3 minutes. Unwrap peppermint kiss, and push them into the center of the cookies. Remove cookie onto a cooling rack. (Make sure you do not jiggle or move cookies as the kiss will be very melty, and you want them to keep their form)

Tuesday, December 7, 2010

Easy Dessert Bread Sticks

I made my Fast and Easy Bread Sticks recipe the other night, and had a lime in my fridge, and decided to make savory and sweet bread sticks at the same time. I grated the lime zest of one lime and combined it with a 1/2 of a cup of sugar. I stirred the sugar and the zest together so that they were combined. When rolling out the breadstick dough, prepare as listed in the recipe, brush with butter, and then generously sprinkle with lime sugar. Bake according to recipe. Prepare citrus frosting by combing the juice of one lime, 1 tbsp softened butter, a pinch of salt, and powdered sugar to desired "drizzle" consistency. Drizzle frosting over hot bread sticks when they come out. These came out incredible! I think I ate a dozen of them. I also like to make cinnamon sugar bread sticks, omitting the lime, and using a cinnamon and sugar mixture instead. Enjoy!

Wednesday, December 1, 2010

Butter Nut Balls

Tis' the season for holiday baking! I LOVE Christmas goodies, so expect a lot of recipes for the "goodie" category in the next couple of weeks. These cookie balls are so buttery, shortbread-like and delicious. They are very addicting, and I make them bite-size so you can pop them in your mouth in one bite! This is a family favorite of ours, and for as long as I can remember, my parents have been making these for goodie plates at Christmas time. I did however, in my usual way change them up a bit from my mothers recipe. Since I'm a HUGE fan of almond extract, I had to add a little bit to the recipe. I also sweetened the dough up a little bit more, so you don't have to double roll the cookie in powdered sugar to get them sweet enough. Less work, better flavor, equals one awesome cookie. Use whatever nut is your favorite. I like to use walnuts because they have a nice soft texture.

Butter Nut Balls

1 c. butter softened
3/4 c powdered sugar
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
2 c flour
1 1/2 c walnuts, finely chopped

Preheat oven to 350 degrees. Mix butter, and sugar until creamy. Add extracts, salt and flour, mix until well incorporated. Add chopped walnuts until combined. Roll batter into 1 inch balls, place on ungreased cookie sheet. (You can place them close together, since they don't spread.) Bake for 12-15 minutes or until just starting to turn golden. When they come out of the oven immediately toss them in a bowl of powdered sugar, place on cooling rack.