Friday, September 10, 2010

Friday Foodday!

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Alright kids! It's a big football weekend that means hearty dips and delicious casseroles. Here are some of my favorites and some of my favorite readers recipes!

For me, football means cheese, salsa, and chips not necessarily in that order. I also have a not so secret love for Velveeta. Don't judge, it's amazing. So chemicals or not this is one of my favorite football dips to serve and eat!!!

Famous Queso Dip
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

Make It

Mix ingredients in 2-qt. microwaveable bowl.

Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

Serve with assorted cut-up fresh vegetables, tortilla chips.

Farmhouse Chicken
c/o Annie!
  • 2 chickens, 3 1/2 pounds each
  • 3 tablespoons goose, duck fat or even bacon drippings
  • 1 head of garlic, halved
  • 1 lemon, halved
  • 1 small onion halved
  • 1 bunch fresh thyme

  • 1 handful Italian parsley
  • 1 tablespoon fennel seed, crushed in a mortar and pestal
  • 1/2 teaspoon ground black pepper
  • Kosher salt
  1. The night before you want to cook the chickens rinse out the cavities with cold water and drain. Place the chickens on a sheet pan and place, uncovered, in the fridge.
  2. Preheat the oven to 400 degrees. Season the cavities of each bird with some fennel seed, black pepper and kosher salt. Place the birds in a roasting pan large enough to hold them comfortably. Next place half a head of garlic, half a lemon, half an onion, half the thyme and parsley into the cavity of each bird. Now rub the exterior each bird top to bottom with the goose fat. Wash and dry your hands. Season the birds evenly and on all sides with the remainder of the fennel, black pepper and salt. Tuck the wings under the bird and truss the legs with kitchen twine, Place the chickens in the oven and roast for 40 minutes and then rotate the pan 180 degrees and roast for another 35 minutes. Check them for doneness. Cook them longer if needed. Remove the chickens from the oven and at this point if you wanted you could make a pan au jus from the drippings or let them rest for 10 minutes then carve and serve.

Marbled Peanut Butter & Nutella Brownies

c/o of Autumn!

6 tablespoons unsalted butter, softened
1 1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup peanut butter (I used crunchy)
2 large eggs
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Swirl Mixture:
1 1/2 oz dark or dark chocolate with hazelnuts, chopped
1/2 teaspoon butter
1/4 cup Nutella

Preheat oven to 350 degrees. Line an 8 inch square metal pan with non-stick foil.

In a mixing bowl, using medium speed and high speed of an electric mixer, beat butter and brown sugar until soft. Beat in vanilla and peanut butter, then add eggs and beat just until mixed in. Scrape sides of bowl and beat in baking powder and salt, making sure they are evenly distributed; Add flour and stir until it is mixed in. Spread peanut butter batter in pan.

Make swirl mixture. Melt chocolate and butter in a small microwave-safe bowl at 50% power. Alternatively, you may use a double boiler or bowl set over a pot of barely simmer water. Remove melted chocolate from heat and stir in Nutella. Drop spoonfuls of Nutella mixture over peanut butter brownie batter and drag a knife through to make a marbled pattern.

Bake on center rack for 30 minutes or until brownies begin to pull away from the side of the pan and center seems set. Cool pan on a wire rack. When brownies hit room temperature, chill them for an hour or so. Lift from pan and cut into squares.

Cheesy Garlic Biscuits

2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix)
1/2 a teaspoon of garlic powder
1 to 1 1/2 cups of shredded cheddar cheese.
2/3 cup of milk
2 tablespoons of butter
2 teaspoons of oregano
1 teaspoon of garlic salt

1- Preheat the oven to 400.
2- Combine the biscuit mix, cheese, and garlic powder. Stir well.
3- Add the milk and stir. The mix should be thick, not sticky. You may need to use your hands to get the ingredients well combined.
4- Bake for 10 minutes of until lightly golden.
5- While baking, melt the butter in a small bowl and add the oregano and garlic salt.
6- Using a pastry brush, brush on the butter.
7- Return to the oven for about 5 minutes.


  1. CHEESY GARLIC BISCUITS. I must try them!

  2. I found your blog! Love it :)

    The Red Lobster-style garlic cheese biscuits look great as do those pb-Nutella brownies - yum!!

  3. cheese garlic biscuits here certainly look better than the ones from ruby tuesdays :)

  4. Mmmmmmmmmm dip and biscuits....oh wait is there a football game on?

  5. Dying over those brownies. I want some right now!!!

  6. Dying over those brownies. I want some right now!!!

  7. I found your blog! Love it :)

    The Red Lobster-style garlic cheese biscuits look great as do those pb-Nutella brownies - yum!!


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