Chili Cheese Dip
1) 15 oz can of chili (Hormel or Staggs Laredo works great!)
1) 8 oz block of cream cheese
Empty can of chili into a medium sized, microwavable, bowl. Cut block of cream cheese into
4-6 chunks and place into bowl with chili. Combine ingredients, cover with a paper towel and place into the microwave. Microwave on high for 2 minutes at a time until cheese is melted and Dip is heated thoroughly. Stir at the end of each 2 minute interval. Remove from Microwave when done; be careful, bowl will be hot! Serve with your favorite chips. Enjoy!
Optional: Dice up your favorite chili and add to the mixture to kick it up a notch.
Stuffed French Bread
1 large loaf of French Bread or 2 baguettes
1 (8oz) pkg cream cheese, room temp
1 cup mayo
1 red bell pepper, seeded, finely diced
1/3 cup chopped fresh Italian parsley
1 (0.7oz pkg) Italian salad dressing mix
2.25 oz jar dried beef-chopped
Slice the loaf lengthwise and remove the excess dough from the inside to make room for the stuffing. I used baguettes so there’s not that much to pull out, if any. In a medium bowl, combine all of the remaining ingredients and mix well. Fill the hollowed bread with the mixture. Reassemble the loaf, wrap in plastic wrap, and refrigerate until ready to serve, about 3 hrs. To serve, slice the loaf into 1inch sections. Enjoy!
Sliced Mushrooms with Melted Fontina
6 ounces Cremini and Shitake mushrooms, thinly sliced
3 tablespoons extra virgin olive oil coarse salt and freshly ground pepper
3 thyme sprigs
¾ cup coarsely grated Fontina cheese – Swiss, Gruyere or a combo work well too.
Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil and sprinkle with salt and pepper to taste. Broil for 2 minutes. Remove dish from oven and add thyme and cheese. Broil for 1 minute. Serve warm. Enjoy!