We had this for lunch today. I used my totally awesome George Foreman Grill with Removable Plates. This wasn't the first time I've used it. It was the second time. I love how the plates can go in the dishwasher. They really came clean, too. I thought this recipe sounded really yummy, and the only thing I had to buy to make it was frozen orange juice concentrate. We had this with rice and carrots. It's from Simple & Delicious June/July 2011.
Orange-Spiced Chicken
1/2 cup thawed orange juice concentrate
1/4 cup honey
1/4 cup soy sauce
1 tsp Chinese five-spice powder (I already had this, but I remember that it's pretty expensive to buy...however I looked up how to make it [http://chinesefood.about.com/cs/sauces/ht/fivespicepowder.htm] and it is extremely complicated...I don't know if they have it at the NLC or not)
1/2 tsp garlic powder
4 boneless skinless chicken breast halves
In a small bowl, combine first five ingredients. Pour 1/2 cup of marinade into a large ziploc bag; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grease your grill. Grill chicken, covered, over medium heat, or broil 4 inches from the heat for 5-7 minutes on each side (if you have a sweet GF grill it grills both sides at once, thereby cutting your cooking time in half) or until temperature reaches 170, basting frequently with reserved marinade.
Everyone liked this!! Well Sam wasn't here, but the little ones ate it and said it was very yummy. So a total score, and definitely keeping this one.
Sunday, August 7, 2011
Friday, August 5, 2011
Butter Pecan Biscotti
In case you don't know what biscotti is, and some people don't, it is a cookie that is really dry, almost stale, that is most commonly eaten while drinking coffee. I realize that description may not make you want any. Let me see if I can find a better definition. According to wikipedia, biscotti is "a twice-baked cake made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven." That sounds better, doesn't it? I have never tried making it before. I have tried eating it before. My friend Autumn has made some in the past, and hers had chocolate. It was great with coffee. So when I saw this recipe I knew I wanted to make it, and since Steve doesn't like pecans or coffee, I made it to bring to work. We drink a lot of coffee there. Also bringing treats in to work is all a part of my plan to make them like me at my new job. So far I have made Taco Dip (which I believe is on the blog) and now the biscotti. I think my plan is working pretty good, both have gotten good reviews. One sweet lady at work even said I could open a bakery because they were so good. Now that is good feedback. I didn't tell her that the first ingredient in this recipe is a cake mix, but probably I should have. But you will see that you add a lot to it, and it's a time-consuming recipe, so this totally counts as something you make yourself. It's from the April/May 2011 Simple & Delicious.
Butter Pecan Biscotti
1 pkg (18 1/4 oz) butter pecan cake mix
1 cup flour
1/2 cup butter, melted
2 eggs
3 tbsp maple syrup
2 1/2 tsp instant coffee granules
1 tsp vanilla
1 cup white baking chips
1 cup confectioners' sugar
2 tbsp brewed coffee
1 cup finely chopped pecans
In a large bowl, beat cake mix, flour, butter, eggs, syrup, coffee granules, and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2 inch rectangle (you can put both of them on the same cookie sheet). Bake at 350 for 30-35 minutes or until golden brown.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in airtight container.
These were really good. They almost tasted butterscotch-y. So so good. Everybody liked them. There were none left, and it was a fairly big batch. Even though it took a while to make (bake it cool it bake it cool it glaze it let it set) it wasn't difficult, just time consuming. So this one is most definitely one I am keeping. Also I did make a general announcement to my co-workers that "it starts with a cake mix" when someone asked me how hard it was to make. It didn't seem to change the way they felt about me, so phew. I don't know if Charlotte still thinks I could open a bakery, but it's okay because I don't really plan to anyway.
Butter Pecan Biscotti
1 pkg (18 1/4 oz) butter pecan cake mix
1 cup flour
1/2 cup butter, melted
2 eggs
3 tbsp maple syrup
2 1/2 tsp instant coffee granules
1 tsp vanilla
1 cup white baking chips
1 cup confectioners' sugar
2 tbsp brewed coffee
1 cup finely chopped pecans
In a large bowl, beat cake mix, flour, butter, eggs, syrup, coffee granules, and vanilla until well blended (dough will be very thick). Fold in chips. Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2 inch rectangle (you can put both of them on the same cookie sheet). Bake at 350 for 30-35 minutes or until golden brown.
Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-inch slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and coffee. Drizzle over biscotti; sprinkle with pecans. Let stand until set. Store in airtight container.
These were really good. They almost tasted butterscotch-y. So so good. Everybody liked them. There were none left, and it was a fairly big batch. Even though it took a while to make (bake it cool it bake it cool it glaze it let it set) it wasn't difficult, just time consuming. So this one is most definitely one I am keeping. Also I did make a general announcement to my co-workers that "it starts with a cake mix" when someone asked me how hard it was to make. It didn't seem to change the way they felt about me, so phew. I don't know if Charlotte still thinks I could open a bakery, but it's okay because I don't really plan to anyway.
Thursday, July 28, 2011
Baja Chicken Taco Pizza
400th New Recipe Night post!! Wahoo! What a long strange trip it's been. Samuel was asking me yesterday about the origins of NRN, and I told him how I used to be so bored with cooking, and when I started doing this, Daddy would come home and I would say, "Guess what? It's New Recipe Night" and he would always say "oooh what are we having?" Sam wanted to know what I used to cook before this. I told him the only things I would make were Hamburger Helper (which I still actually love but don't make anymore because of all the additives etc), shepherd's pie (one of Sam's top 5 faves), goulash (which we still have occasionally but healthier), and lasagna like twice a year. He thought about it and said that sounded pretty good to him! So you can see my talent is wasted on some. Oh well, I think he'll be happy later. He was actually pretty happy when I started, too. He's never been a picky eater. He just doesn't like when I sneak in vegetables. My other 2 yahoos are a whole different story.
This recipe sounds like too many descriptors in one name to me. But it does sum it up, I guess. Steve and I like to have grown up pizza once in a while. Every now and then I will buy a Digiorno frozen pizza to have on the nights I have worked much and slept little, and am remarkably zombie-like. But we usually buy 4 Cheese. Or occasionally Pepperoni, which Nathan and I don't like. Steve likes Supreme but he's the only one. But now they have ones that come with breadsticks, which Nathan really likes. He calls them Pizza Sticks, and he will just eat those instead of any of the pizza, so we can get something a bit more exotic. Like 3 Meat. And also they just came out with Pizza & Wyngz (which I suspect they spell that way because they aren't really). I bought one of those, but we haven't tried it yet. But to get back to the point, tonight we had this. A grown up pizza. From Simple & Delicious June/July 2011.
Baja Chicken Taco Pizza
1 cup ranch salad dressing
1/4 cup salsa
1 tbsp lime juice
3 tbsp minced fresh cilantro (from a friend's garden woot)
2 cups cooked cubed chicken breast
1 envelope taco seasoning
1 prebaked pizza crust (I used Boboli...you can get them at the Day Old Bread Store)
1/2 cup chopped tomato
1/2 cup finely chopped red onion
2 cups shredded mozzarella
2 cups shredded lettuce
2 medium ripe avocados, peeled and thinly sliced (there's not much Steve doesn't like, but avocados are one thing...so we left these out)
In a blender or food processor (or awesome Tupperware choppy thing that I got for FREE), combine the ranch dressing, salsa, lime juice, and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside.
Place crust on ungreased 12-inch pizza pan. Spread salsa mixture over crust. Sprinkle with chicken mixture, tomatoes, onion, and cheese. Bake at 425 for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately. 6 servings.
If you don't serve it immediately, what happens? Do the cooking police come? I think it's too risky and I wouldn't try it. Just serve it immediately.
I didn't even try this with Nathan and my niece who was also here at suppertime. They just had plain chicken. But the rest of us ate this. I only used about half the ranch/salsa stuff and I still feel like it might have been too much. A few of my bites I was like "oh, to much." But Steve really liked this, and Sam did too. He even had 2 pieces. So my 10 year old ate as much as my husband. Sigh. The times they are a-changing. Definitely keeping this recipe.
This recipe sounds like too many descriptors in one name to me. But it does sum it up, I guess. Steve and I like to have grown up pizza once in a while. Every now and then I will buy a Digiorno frozen pizza to have on the nights I have worked much and slept little, and am remarkably zombie-like. But we usually buy 4 Cheese. Or occasionally Pepperoni, which Nathan and I don't like. Steve likes Supreme but he's the only one. But now they have ones that come with breadsticks, which Nathan really likes. He calls them Pizza Sticks, and he will just eat those instead of any of the pizza, so we can get something a bit more exotic. Like 3 Meat. And also they just came out with Pizza & Wyngz (which I suspect they spell that way because they aren't really). I bought one of those, but we haven't tried it yet. But to get back to the point, tonight we had this. A grown up pizza. From Simple & Delicious June/July 2011.
Baja Chicken Taco Pizza
1 cup ranch salad dressing
1/4 cup salsa
1 tbsp lime juice
3 tbsp minced fresh cilantro (from a friend's garden woot)
2 cups cooked cubed chicken breast
1 envelope taco seasoning
1 prebaked pizza crust (I used Boboli...you can get them at the Day Old Bread Store)
1/2 cup chopped tomato
1/2 cup finely chopped red onion
2 cups shredded mozzarella
2 cups shredded lettuce
2 medium ripe avocados, peeled and thinly sliced (there's not much Steve doesn't like, but avocados are one thing...so we left these out)
In a blender or food processor (or awesome Tupperware choppy thing that I got for FREE), combine the ranch dressing, salsa, lime juice, and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside.
Place crust on ungreased 12-inch pizza pan. Spread salsa mixture over crust. Sprinkle with chicken mixture, tomatoes, onion, and cheese. Bake at 425 for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices. Serve immediately. 6 servings.
If you don't serve it immediately, what happens? Do the cooking police come? I think it's too risky and I wouldn't try it. Just serve it immediately.
I didn't even try this with Nathan and my niece who was also here at suppertime. They just had plain chicken. But the rest of us ate this. I only used about half the ranch/salsa stuff and I still feel like it might have been too much. A few of my bites I was like "oh, to much." But Steve really liked this, and Sam did too. He even had 2 pieces. So my 10 year old ate as much as my husband. Sigh. The times they are a-changing. Definitely keeping this recipe.
Very Best Barbecue Beef Sandwiches
I have had pulled pork sandwiches before, but never tried making beef ones myself. These sounded yummy, and I had all the ingredients already, except the beef. Which was kind of expensive. It calls for a 3-4 lb piece of meat, and at Walmart they only had 2 1/2 lb pieces of that cut, and it was $10.67. But I justified it (as I can do with almost anything I want...it's a talent of mine) because I know we will get at least 2 meals out of it, if not more. So really it's less than $5 per meal. You may not be able to make the same justification if you have to buy any of these ingredients, but you might. It's from Simple & Delicious June/July 2011.
Very Best Barbecue Beef Sandwiches
1 boneless beef chuck roast (3 to 4 lbs)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp paprika
1/4 tsp pepper
2 tbsp cornstarch
2 tbsp water
12 kaiser rolls, split
Dill pickle slices
Cut roast in half. Place in 5 quart slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, worcestershire sauce, garlic, salt, celery seed, paprika, and pepper; pour over roast. Cover and cook on low 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices (challenging); transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle (I didn't wait...it's not like I'm touching it with my bare hands or anything), shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. 12 servings.
Nathan did not like this. The rest of us did though. I think if I had left some of the meat out for him and not put the sauce on it, he would have eaten it. It was so yummy and tender. Usually Emma's main complaint about meat is that it takes too long to chew and she has to drink a bunch of milk to get her bite down. But she didn't complain about that at all. Sam, Steve, and I had ours as actual sandwiches. Very very yummy. And enough left over for a whole second meal.
Very Best Barbecue Beef Sandwiches
1 boneless beef chuck roast (3 to 4 lbs)
1 1/2 cups ketchup
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tbsp dijon mustard
1 tbsp worcestershire sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp celery seed
1/4 tsp paprika
1/4 tsp pepper
2 tbsp cornstarch
2 tbsp water
12 kaiser rolls, split
Dill pickle slices
Cut roast in half. Place in 5 quart slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, worcestershire sauce, garlic, salt, celery seed, paprika, and pepper; pour over roast. Cover and cook on low 8-10 hours or until meat is tender.
Remove meat. Skim fat from cooking juices (challenging); transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
When meat is cool enough to handle (I didn't wait...it's not like I'm touching it with my bare hands or anything), shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. 12 servings.
Nathan did not like this. The rest of us did though. I think if I had left some of the meat out for him and not put the sauce on it, he would have eaten it. It was so yummy and tender. Usually Emma's main complaint about meat is that it takes too long to chew and she has to drink a bunch of milk to get her bite down. But she didn't complain about that at all. Sam, Steve, and I had ours as actual sandwiches. Very very yummy. And enough left over for a whole second meal.
Tuesday, July 26, 2011
Easy Beef Stuffed Shells
Steve loves this sort of thing. Lasagna type stuff. I think it tastes good too, plus I like that it usually makes so much we have a ton of leftovers (at least until our kids get bigger and become bottomless pits). This is from Simple & Delicious June/July 2011.
Easy Beef Stuffed Shells
20 uncooked jumbo pasta shells (I would make a few extra in case some break)
1 lb ground beef
1 large onion, chopped
1 carton (15 oz) ricotta cheese
2 cups shredded Italian cheese blend, divided (I did buy this, but you could also just use mozzarella if you have it already)
1/2 cup grated parmesan cheese
1/4 cup prepared pesto (if you have a weak stomach, don't read this: this looked like stuff I know I have wiped from my children's as well as several unfortunate patient's butts...but it smelled pretty good...such a weird dichotomy)
1 egg
1 jar (26 oz) spaghetti sauce, divided
Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, parmesan cheese, pesto, egg, and half the beef.
Spread 3/4 cup spaghetti sauce into a greased 13x9 inch baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. At this point you can cover and refrigerate overnight. If you do that, remove from refrigerator 30 minutes before baking. Then, either way, cover and bake at 350 for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Of course this was really really good. And the pesto replaces the spices you would usually add, like basil and oregano or whatever. I don't think I've ever cooked with anything quite so gross looking though. But once it was all mixed in with the other ingredients you couldn't even tell. Everybody liked this. Even Nathan. He wasn't crazy about the cheese mixture, but liked the meat and the shell. Picture him peeling the shell off of the filling and freaking out if any cheese was on it, and that's what happened. Since recipes like this make my husband love me more, I am definitely keeping it.
Easy Beef Stuffed Shells
20 uncooked jumbo pasta shells (I would make a few extra in case some break)
1 lb ground beef
1 large onion, chopped
1 carton (15 oz) ricotta cheese
2 cups shredded Italian cheese blend, divided (I did buy this, but you could also just use mozzarella if you have it already)
1/2 cup grated parmesan cheese
1/4 cup prepared pesto (if you have a weak stomach, don't read this: this looked like stuff I know I have wiped from my children's as well as several unfortunate patient's butts...but it smelled pretty good...such a weird dichotomy)
1 egg
1 jar (26 oz) spaghetti sauce, divided
Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, parmesan cheese, pesto, egg, and half the beef.
Spread 3/4 cup spaghetti sauce into a greased 13x9 inch baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. At this point you can cover and refrigerate overnight. If you do that, remove from refrigerator 30 minutes before baking. Then, either way, cover and bake at 350 for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Of course this was really really good. And the pesto replaces the spices you would usually add, like basil and oregano or whatever. I don't think I've ever cooked with anything quite so gross looking though. But once it was all mixed in with the other ingredients you couldn't even tell. Everybody liked this. Even Nathan. He wasn't crazy about the cheese mixture, but liked the meat and the shell. Picture him peeling the shell off of the filling and freaking out if any cheese was on it, and that's what happened. Since recipes like this make my husband love me more, I am definitely keeping it.
Monday, July 18, 2011
Ham & Cheese Ziti
This was originally something I wanted to make because it had a recipe for a big baked ham, and then you use the leftovers to make this. But then I knew how expensive a whole ham would be, and also how much we would have leftover. Way more than we needed. We would have ham coming out our ears, and Steve doesn't really like it that much anyway. So I had some ham steaks in the freezer and just used one of those. It's just a glorified mac & cheese, but we like that sort of thing. From Simple & Delicious.
Ham & Cheese Ziti
1 pkg (16 oz) ziti (I used whole wheat pasta, which is only 13.25 oz, but it's still fine)
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp pepper
3 cups cooked cubed ham
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry (did you think for a quick second that I actually used this? I didn't! I used frozen green beans...about 1 1/2 cups)
Prepare ziti according to package directions. Meanwhile, in a dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder, and pepper; cook and stir until cheese is melted.
Drain ziti; add to sauce mixture. Stir in ham and spinach (or green beans). Transfer to greased 9x13 baking dish. Bake, uncovered, at 375 for 20-25 minutes or until heated through (yes, even though it's like 90 degrees, I still did that...why not, it's so stinking hot anyway!!).
Okay so this was pretty good. Nothing spectacular but very yummy. We had 8 people eating this (Melissa's fam was here too) and we still have 1/3 of this leftover for later in the week, which I love. My kids don't like whole wheat pasta, but that's too bad, because that's what we eat now. So they'll get used to it. Or else they won't. So I'll keep it, because it was easy and good.
Ham & Cheese Ziti
1 pkg (16 oz) ziti (I used whole wheat pasta, which is only 13.25 oz, but it's still fine)
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 tsp garlic powder
1/2 tsp pepper
3 cups cooked cubed ham
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry (did you think for a quick second that I actually used this? I didn't! I used frozen green beans...about 1 1/2 cups)
Prepare ziti according to package directions. Meanwhile, in a dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses, garlic powder, and pepper; cook and stir until cheese is melted.
Drain ziti; add to sauce mixture. Stir in ham and spinach (or green beans). Transfer to greased 9x13 baking dish. Bake, uncovered, at 375 for 20-25 minutes or until heated through (yes, even though it's like 90 degrees, I still did that...why not, it's so stinking hot anyway!!).
Okay so this was pretty good. Nothing spectacular but very yummy. We had 8 people eating this (Melissa's fam was here too) and we still have 1/3 of this leftover for later in the week, which I love. My kids don't like whole wheat pasta, but that's too bad, because that's what we eat now. So they'll get used to it. Or else they won't. So I'll keep it, because it was easy and good.
Saturday, July 16, 2011
French Quarter Spread
This is an appetizer I made for home fellowship last night. I knew the kids wouldn't like it. That's why I made it for home fellowship...also it has pecans in it. A nut that I really like to eat. But I HATE the name. I hate both common ways of pronouncing it--pee-can or pick-ahhn. I just try to say it really fast when I say it so that I don't have to commit to either one. Becky suggested I just say it a different way, like peckins. That's what I'm going with for now. This is from Simple & Delicious April/May 2011.
French Quarter Spread
1 pkg (8 oz) cream cheese, softened
1 tbsp grated onion
1 clove garlic, minced
1/4 cup butter, cubed
1/4 cup dark brown sugar (I just used regular...but I should start buying dark...seems like it's been in a lot of things lately)
1 tsp worcestershire sauce
1/2 tsp mustard
1 cup finely chopped peckins, toasted
Assorted crackers (the picture has it with Ritz crackers so that's what I bought)
In a small bowl, combine the cream cheese, onion, and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.
In a small saucepan, combine the butter, brown sugar, worcestershire sauce, and mustard. cook and stir over medium heat for 5-6 minutes or until sugar is dissolved. Remove from heat; stir in peckins.
Cool slightly. Spoon over cream cheese mixture. Serve with crackers.
Some people really liked this. Steve wasn't crazy about it. Most kids didn't even try it, but some of them did. The kids did enjoy the Ritz crackers, however. There were none left. I am keeping this one because it would be good for a party. And it was so easy to make. Also I could serve this to Steve for supper one night if I am mad at him. HA! Just kidding, that doesn't happen at our house =o) But really it doesn't.
French Quarter Spread
1 pkg (8 oz) cream cheese, softened
1 tbsp grated onion
1 clove garlic, minced
1/4 cup butter, cubed
1/4 cup dark brown sugar (I just used regular...but I should start buying dark...seems like it's been in a lot of things lately)
1 tsp worcestershire sauce
1/2 tsp mustard
1 cup finely chopped peckins, toasted
Assorted crackers (the picture has it with Ritz crackers so that's what I bought)
In a small bowl, combine the cream cheese, onion, and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.
In a small saucepan, combine the butter, brown sugar, worcestershire sauce, and mustard. cook and stir over medium heat for 5-6 minutes or until sugar is dissolved. Remove from heat; stir in peckins.
Cool slightly. Spoon over cream cheese mixture. Serve with crackers.
Some people really liked this. Steve wasn't crazy about it. Most kids didn't even try it, but some of them did. The kids did enjoy the Ritz crackers, however. There were none left. I am keeping this one because it would be good for a party. And it was so easy to make. Also I could serve this to Steve for supper one night if I am mad at him. HA! Just kidding, that doesn't happen at our house =o) But really it doesn't.
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