Stove, Glorious Stove!

It's in! We need to pull it again to cut the countertop so we can slide it back in further, but it's operational (and was almost 12 hours before our party last night, so my husband didn't have to die). It's a GE Cafe model, and so far I love it. I haven't done too much with it yet, but I'm so happy to have no more electric stove in my life.

Prosciutto-wrapped Asparagus Spears

Prosciutto-wrapped Asparagus Spears

1 bunch fresh asparagus spears, with ends trimmed

sliced prosciutto

olive oil

Wrap sliced prosciutto (I cut each slice into 1/2s or 1/3s) around center of each asparagus spear. Line up on cookie sheet and drizzle tops of asparagus with olive oil. Bake at 350 degrees for 15 minutes. Good hot or at room temperature.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

fresh brussels sprouts

olive oil

kosher salt

Cut sprouts in half lengthwise. Toss with olive oil and kosher salt. Bake at 350 degrees for 30-45 minutes (when tender and just starting to caramelize).

Buffalo Chicken Dip

I finally have this JUST the way I want it, after tinkering with it shamelessly.

Buffalo Chicken Dip

3 boneless, skinless chicken breasts

1/2 stick butter

3/4 cup Frank's Red Hot sauce, plus some extra for cooking chicken

2 (8 oz) pkgs cream cheese, softened

1 cup Ranch dressing

1 1/2 cups shredded Sharp Cheddar

Crumbled blue cheese

Melt butter in skillet and add some Frank's Red Hot (eyeball it; you know what wing sauce looks like). Cook chicken breasts in mixture and let cool. Shred with a fork. Put all ingredients except blue cheese into crockpot. Set crockpot on lowest setting. Stir often to combine ingredients and keep dip from scorching. Have a bowl of crumbled blue cheese on the side for people to add as they wish. Serve with blue corn chips and/or celery sticks.

Accidental Punch

Well, as it got later last night, we decided to spike the punch. I wanted to document what we did, because it was GOOD.

1 2-liter bottle of Sierra Mist Cranberry Splash soda

2 cups orange juice

6 oz. Lemoncello (liquor)

1 bottle of Zardetto Brut Prosecco

Serves...a few :-)

Baked Reuben Dip

Baked Reuben Dip

1 (appx. 16 oz) can of sauerkraut, rinsed and squeezed dry

1 small onion, finely chopped

1/2 pound deli corned beef

2 tablespoons prepared horseradish

1 tablespoon brown mustard

1 cup shredded Swiss cheese

1 cup mayonnaise (NOT Miracle Whip)

1 cup sour cream

Place sauerkraut, onion and corned beef in food processor and pulse until finely chopped. Combine the mixture with remaining ingredients in a 1-quart baking dish. Bake at 350 degrees for 40 minutes. Serve with rye cocktail squares.

Serves 10

Recipe from The Bread of Life: A Cookbook for Body and Soul by Episcopal Church Women

Cowboy Caviar

I found this recipe in Annie's cookbook and made some adaptations. It was a HUGE hit at our party :-) --edited 1/12/08, reducing oil by 1/4 cup and adding 1/4 cup vinegar--

Cowboy Caviar

1 1/4 cup cider vinegar

1 cup sugar

3/4 cup oil (I used Canola Oil)

1-3 jalapenos, seeded and minced (I use 3)

3 red bell (sweet) peppers, diced

3 yellow bell (sweet) peppers, diced

2 cans white shoe-peg corn, drained

2 cans black-eyed peas, drained

2 cans pinto beans, drained

1 small onion, diced

Bring vinegar to a boil. Remove from heat and add oil, sugar and minced jalapenos. Cool dressing mixture. Mix together remaining ingredients. Pour dressing mixture over vegetable/bean mixture and marinate overnight. Strain off marinade before serving (this is important or the dish will seem soggy and oily). Store leftovers in the refrigerator; keeps well for up to two weeks. Serve with Scoops tortilla chips.