Jalapeno Popper Dip

So as some of you may have seen in my Jalapeno Popper Grilled Cheese post, I really like Jalapeno Poppers. On Christmas Eve my extended family get together at my Aunt's house and we all have to bring either an appetizer or a dessert. Usually I bring a dessert but this year I wanted to change it up. 

I thought about making Jalapeno Poppers, but for 30 people that is too much work. So I decided to make a Jalapeno Popper Dip. It was a it and it has been requested for a party I am going to tomorrow. I made some extra and I am eating it as I write this post.

2 pkg light cream cheese
1 tub low fat sour cream 500ml
2 1/2 cups shredded cheese (I like a mix of Cheddar and Monteray Jack)
1/4 cup mayonnaise
4 Jalapeno diced (I use one whole seeds and all and the other 3 seeds removed)
1/2 tsp seasoning salt

Topping

3/4 cup bread crumbs
2 tbsp butter
1/4 cup shredded parmigiana cheese


Combine all ingredients for dip in large bowl or mixer and combine.
Pour into Casserole dish.
Combine ingredients for topping, and sprinkle over dip.

Bake 350 degrees until hot and bubbly about 20-25min.

Italian Wedding Soup

The first time I ever had this soup was at East Side Mario's and from then on every time I ate there I had to have the soup. Then on one of boyfriend's family ski trips (as mentioned in the previous post) Aunt Elsa made this soup for lunch. This recipe has been adapted from hers.

2 tbsp Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, chopped
1/4 cup acini de pepe noodles (or other small noodles like orzo or stars)
12 cups chicken or beef stock
1 pkg frozen chopped spinach, thawed and drained.

Meatballs
1 1/2 lbs ground beef or turkey
1 egg
1/4 cup bread crumbs
1 clove garlic, chopped
handful chopped fresh parsley (can use dried)
salt and pepper

Saute the onions and garlic in the olive oil in a large soup pot.
Add stock, spinach and noodles. Bring to boil.

In the meantime combine all ingredients for meatballs in bowl. Roll into bite sized ball and drop into boiling soup. Continue to cook for 15 minutes over medium low heat.

Serve with fresh grated parmigiana cheese.

Ollibollen

These are little dutch doughnuts. I was introduced to them a few years ago during our New Years Ski Trip with my boyfriend's family. They are traditionally served on New Years Eve. They are little balls of deliciousness!! 

This recipe is from Aunt Alice and Uncle Henk! I was sad that they did not make an appearance on this years ski trip!

                                 

You will need:

1 cup Sugar

2 eggs

1/3 cup butter or margarine

1 kg bag Brodie's self rising flour (you can make your own but this is easier)

milk

350 grams raisins

Mix sugar, eggs and butter in a large bowl by hand. 

Mix in flour. 

Add enough milk to make dough just thinner than bread dough. 

Mix in raisins.

Set fryer to 375 degrees. Drop dough into oil by the spoonful. *do not make too big of the middle won't cook. Once one side is golden brown flip over and cook on the other side.

Drain on paper towel after taking them out.

Serve with icing sugar!!

Left Over Mashed Potato Gnocchi

Growing up when we visited my grandma in Thunder Bay, she always made us gnocchi, which was called "nooklies" and still do to this day. It was my favorite thing she made. I decided that I do not have to always wait til we visit her to have them. So I have started making them regularly.

This recipe is lighter than hers so you can eat more of them. 

I always use left over mashed potatoes, which I always make with plenty of garlic, milk and butter, so my gnocchi are always full of flavor. 

 

                                

All you need is the following:

2 cups of mashed potatoes

1 cup flour

1 egg

Mix ingredients to make a soft dough. Add more flour if needed to not be sticky (this will depend on how much liquid you added to your mashed potatoes). Knead dough on table for 2 minutes. Cut dough into quarters and roll into logs. Cut logs into 1 inch pieces and place on floured cookie sheet.

To cook drop into boiling water for 3-5 minutes. Make sure to do in small batches so they do not stick together.

I like to serve them with pasta sauce and fresh grated parmigiana cheese. 

Enjoy they are delicious!!!