Updated: March 21, 2013 6:03AM
Philly Cheesesteak Dip and Smokin’ Hot Pimento Cheese — both from eatwisconsincheese.com — and Tex-Mex Dip — a Swap Shop favorite originally shared in 2009 by Shirley Feldman of Sterling — are hearty and tasty, the type requested by T.D. of Chicago who, along with her hubby, host TV parties for their fellow Blackhawks fans when Patrick Sharp and his teammates play on the road.
The cheese dips are served hot while the Tex-Mex Dip is served chilled or room temperature.
To make about 5 cups of Smokin’ Hot Pimento Cheese: Preheat oven to 350 degrees. In large bowl, combine 4 ounces softened cream cheese, 1 cup mayonnaise, 1 teaspoon smoked paprika, 2 teaspoons Worcestershire sauce, 2 cups (8 ounces) shredded Colby cheese, 2 cups (8 ounces) shredded Cheddar cheese, ½ cup sliced scallions (both green and white parts), 8 ounces roasted red peppers or Piquillo peppers (drained dry and diced), and 1 tablespoon brandy (white wine or water can be substituted).
Add hot sauce by the teaspoon (up to 1 tablespoon) until desired level of heat is achieved; combine. Spoon mixture into lightly buttered 2-quart baking dish; bake 20 minutes or until dip is golden and bubbly. Serve hot with corn chips, tortilla chips and/or crusty bread.
I’m looking for a recipe for cheesy garlic biscuits resembling those served at Red Lobster.
Does anyone have a recipe for old-fashioned cream pie? I think it calls for Milnot.
D.P., Round Lake Park
Has anyone ever made what is called “coffee” chicken? I just remember a neighbor making it when I was first married. It was delicious, and I would love the recipe.