Debbie Dance Uhrig
I’m like a ‘giddy’ girl as I prepare for my road trip to McPherson and Haven, Kansas this weekend. I am so looking forward to meeting readers at both locations and sharing my new cookbook. The week is going to be a very busy one as I prepare for the big Valentine Dinner class, on Saturday, at the Cook’s Nook, in McPherson. At last count there were 4-5 spots still open. I’ll also be at the office of the Rural Messenger in Haven, Kansas, Friday, the 5th, from 3-5pm doing a book signing. I’m coming into town early so I can spend a little time in Yoder. It’s an interesting town and I’m hoping to enjoy a bit of lunch at one of their cafes.
On the home front I’m doing some prep before I leave town for Super Bowl Sunday. Planning the menu and getting a few things done in advance. I’m leaving food in the frig and the house in good order for my two guys.
I wasn’t sure what recipe I really wanted to run this week. This afternoon I decided it would be (2) easy dip recipes. I remember when I was single I was frequently invited to Super Bowl events and I usually took an appetizer or a dip.
Earlier I mentioned I was doing prep for our ‘intimate’ party at home. We’re doing tacos, taco salads, nachos and chocolate chip cookies! Simple and something everyone will enjoy. (I’ll probably watch something on ‘Hallmark’ channel until the half time.)
Last week I had a successful trip to Platte City for a small book signing at the Hillcrest Thrift Shop in Platte City. I was afraid to come home because I found several things to purchase while I was out of town. Actually it was a good good time. I was in great need of a couple days of re-grouping. Two weeks ago we lost our Welsh Corgi, Jilly, to heart disease. And at the same time I had major dental work performed and had serious pain for several days. The middle of January was a bit of a blur. Being with good friends, laughing and being away from home for a couple of days was a really good thing. Now I’m on the mend and taking time to heal from the loss of Jilly. I’ll adopt another pal in the months to come. (Thanks for letting me share that with all of you.)
The two dips I’m sharing are two distinctly different recipes. The corn dip is just real fitting to football games and parties. It’s not a dip that I serve at dinner parties as it’s a more ‘casual’ spread. The pepper and pineapple spread/cheeseball is probably one of my all-time favorites. There’s just something about the green pepper, with the crushed pineapple and cream cheese that strikes an accord on my palate.
There are so many different directions to go this weekend with your Super Bowl parties. Soup/Sandwich events, pizzas, burgers and brats, Lasagna and Italian, Enchiladas, salad and desserts. About the only thing that doesn’t sound like a good fit is Oriental food!
I hope everyone has a terrific week as we launch into the short month of February. Simply Yours, The Covered Dish. www.thecovereddish.com.
Spicy Corn Dip
1 (8 ounce) package softened cream cheese
1 package (Makes 32 ounces) dry Ranch Dressing Mix
1 (11 ounce) can, drained Mexicorn
1 can Ro-Tel Tomatoes, undrained
4 ounces sour cream
4-6 small green onions, finely chopped
Soften cream cheese and stir in the dry dressing mix blending until smooth. Add the corn, Rotel, sour cream and the finely diced green onions. This is good to make the night before which allows the flavors to blend. Serve with your favorite Tortilla chips. Makes approximately two cups of dip.
There are a multitude of options for this dip. For starters, you could omit the draining of the Ro-Tel Tomatoes and not even use the sour cream! If the dip was softer than you like, add a finely shredded cheddar cheese or pepper jack which would firm up the dip even more and add flavor. Consider additional green chilies, jalapenos, cilantro, chili powder or even a shake or two of hot sauce.
One last alternative would be to sauté’ the corn before it’s put into the dish, browning the kernels very slightly.
Creamy Pineapple Cheese Ball
2 (8 ounce packages) softened cream cheese
1 (8 oz.) can crushed pineapple, drained
1 green pepper, finely diced
1 teaspoon seasoning salt
1 small package chopped pecans (8 oz. should do it)
Could add a small amount of finely chopped onion
This should make 2 medium-size cheese balls. Soften the cream cheese and then blend in all of the ingredients. Roll the balls in the chopped pecans. If you use a dish for the spread sprinkle the chopped nuts across the top.
