SANDRA'S HOT ARTICHOKE BASIL DIP

I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise
1 teaspoon granulated garlic

2/3 cup shredded parmesan cheese (not grated)

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

2 tablespoons freshly chopped basil

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S HOT ARTICHOKE-SPINACH DIP

My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 garlic clove, grated

2/3 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers

that adds a jewel-like flair to appetizers.

Spread on a block of warmed cream cheese and serve with crackers,

or as stated below with Smoked Wild Alaska Salmon...

Yield: 7 (8 oz) half pints

Prep: 20 Mins.

Process: 10 Mins.

INGREDIENTS

12 medium jalapeño peppers, with ribs and seeds, roughly chopped

1-1/2 cups cider vinegar, divided

1/2 cup bottled lime juice

6 cups granulated sugar

2 (3-oz pouches) of Liquid Pectin

1 TB cold unsalted butter

10 drops natural green food coloring

7 (8 oz.) sterile glass canning jars with lids and bands

METHOD

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.

Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.

Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).

Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.

Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.

Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.

Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don't float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!

~~~~~~~~~~~~~~~~~

TIPS:

—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.

—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

~~~~~~~~~~~

Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA’S JAPANESE HOT and SOUR SOUP

I like to prepare this hot and sour soup

ahead of time to allow the vegetables and tofu 

to marinate at room temperature for 30 minutes,

then just reheat and serve...

Servings: (8 to 10)

Prep: 5 Mins.

Cook: 30 Mins.

Stand: 30 Mins. to marinate, then reheat and serve

INGREDIENTS

2 qts. (8 cups) chicken stock

3 boneless pork chops, thinly sliced

2 garlic cloves, minced

3 tablespoons low-sodium ginger soy sauce (from Fred Meyer)

1 (15 oz. can) peeled straw mushrooms, drained, and cut in half (or sliced shiitake)

1 tablespoon red chile paste

1/2 teaspoon white pepper (or black)

4 tablespoons rice vinegar

1 (5 oz. can) sliced bamboo shoots, drained, and sliced into quarters

1 (15 oz. can) baby sweet corn cobs, drained and sliced

1 (5 oz. can) sliced water chestnuts, drained and cut into strips

1/2 cup fresh Alaska grown mung been sprouts (from Fred Meyer)

4 tablespoons cornstarch

4 tablespoons water

2 eggs, beaten

1/4 lb. firm tofu, sliced into 1”x1/4” strips

1 teaspoon sesame oil

Garnish:

1 green onion (green parts only), finely sliced

METHOD

Bring stock to a boil in a medium-large saucepan, add pork, garlic, soy sauce, mushrooms, and chili paste, then reduce to simmer for 10 minutes.

Add white pepper, rice vinegar, bamboo shoots, baby corn, water chestnuts, and fresh bean sprouts; simmer 10 minutes.

Mix cornstarch with water, and slowly drizzle slurry into soup while stirring.

Bring back up to a simmer, and drizzle eggs in a very thin stream over the surface of soup while stirring.

Let soup stand for 10 seconds before gently folding in tofu, and stirring in sesame oil.

Let soup marinate at room temperature for 30 minutes, then reheat and serve garnished with sliced green onions. ~ Enjoy!

SANDRA’S HOLIDAY HOT BUTTERED RUM MIX

A family favorite festive beverage that's a must-have 
during Christmastime...

Servings: 10 to 12

Prep/Cook: 12 Minutes

INGREDIENTS

Hot Buttered Rum:

½  cup granulated sugar

½  cup dark brown sugar

¼ teaspoon freshly grated ginger

¼ vanilla bean, scraped of pods
--or 1 teaspoon vanilla extract

½ cup unsalted butter, at room temperature

1 cup French vanilla ice cream, slightly softened

10 to 12 ozs. dark rum

Boiling water

Topping/Garnish:
--Prepared whipped cream

--Freshly ground nutmeg

--Cinnamon sticks

METHOD

Combine granulated sugar, dark brown sugar, freshly ground ginger, vanilla extract, and butter in a medium heavy-bottomed saucepan. Whisk while cooking over low heat, until butter is melted and sugars have dissolved, about 6 to 8 minutes.

Combine cooked mixture with ice cream in a medium mixing bowl, and beat at high speed, while scraping bowl occasionally, until smooth and fluffy, about 1 to 2 minutes.

For each serving, fill 1/4 of mug with mixture, add 1 oz. of dark rum and three-quarters of a cup of boiling water. Add a cinnamon stick for stirring, pipe top with whipped cream, and sprinkle top with freshly grated nutmeg.

Store remaining Hot Buttered Rum Mix,

covered in an airtight container, 

in refrigerator for up to 2 weeks, 

or freeze up to one month. ~ Enjoy!

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 Mins. | Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 cup cooked lump Dungeness crab meat

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

MAX’S SCRUMPTIOUS WILD ALASKA KING SALMON SANDWICHES

What a fabulous flavor the
hot and sweet pickles add
to this salmon spread,
we use them in most all  of our sandwiches,
burgers, or individually on the
side with many other dishes...

Serves: (4 to 6)
Prep: 15 Mins.

Posted: by Max via Sandra

INGREDIENTS

3 cups pre-grilled salmon, flaked (no skin or bones)

2 ribs celery, finely chopped
3 scallions (green onions), finely sliced white and green parts
½ cup mayonnaise (more or less to reach desired consistency)
1 teaspoon French’s mustard

Max's Secret Ingredient

¼ teaspoon freshly ground pepper
1 teaspoon garlic powder 8 hot and sweet pickle slices, finely chopped
--and 2 red chili pickled peppers (from same jar), finely chopped
-----(recommended brand: Private Selection Snackers @ Fred Meyer)
1 iceberg lettuce leaves, torn into pieces
8 to 12 slices whole wheat bread

METHOD

Max's Salmon Spread

In a medium bowl, add all the ingredients, and fold to combine.  Place salmon spread onto half of the bread slices, top with lettuce leaves.  Cut sandwiches diagonally in half, and serve. – Enjoy!

Fresh Tomato Basil Soup

~~~~~~~~~~~~~~~~~~~~~~

Tip:  Our favorite is to serve these Salmon Sandwiches with Tomato Basil Soup (click on link below photograph).  Afterwards, we eat fresh wedges of organic oranges, which finishes the meal off quite nicely.

SANDRA’S CORNMEAL-MAPLE MUSH with TOAST TRIANGLES

I grew up eating this as my Mother
never served us cold store-bought cereal;
we always had a hot breakfast of
oatmeal, cornmeal, cream of wheat with homemade toast
before school; after all this is Alaska...

Servings: (2)
Prep: 3 Mins. | Cook 5 Mins.

Posted by Sandra

INGREDIENTS

1/2 cup yellow cornmeal
2 cups cold water
Pinch of sea salt
1/4 cup quality maple syrup
--(or ¼ cup packed dark brown sugar)
1/4 cup condensed milk (unsweetened)

--Prepared whole-wheat toast, cut into triangles

METHOD

Combine cornmeal, cold water, and sea salt in a small saucepan, and whisk to combine. Place on stove over high-heat until boiling while whisking (to prevent lumps from potentially forming), and then reduce heat to low and continue to whisk for 5 minutes, until cornmeal is tender and mush has thickened. Add the maple syrup, and condensed milk, whisking to combine, and remove from heat.

Place toast in the toaster, and pour mush into serving bowls, and garnish mush with a slight drizzle of maple syrup. Butter toast, and cut them into triangles and serve along side. – Enjoy!

~~~~~~~~~~~~~~~


Tip: This mush was a staple breakfast in our household while growing up, and every time I this it floods me with fond memories of my family and friends in my hometown of Yakutat, Alaska.

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

MAX’S ALASKA ‘WILD-GAME-DAY’ HOT CHILI BEAN and CHEESE DIP

Max generally makes this recipe using lean venison 
or moose burger, although last night he used 
lean buffalo burger and it was simply scrumptious. 
This was like a meal in itself and a perfect 
appetizer to munch on 
while watching the baseball playoffs...

Servings: (6 to 8)

Prep/Cook: 20 Mins.

Posted by Max via Sandra

INGREDIENTS

1 lb. lean venison burger
--(Also just as tasty to use moose, buffalo, or beef)
¼ teaspoon garlic powder
1 (15 oz. can) Nalleys Original Chili with Beans
1 (16 oz. jar) medium picante sauce
1 (1-lb. pkg.) velveeta cheese, cut into four blocks
Kosher salt and freshly ground pepper, to taste
--(Max says, “go light on the salt”)
2 (9.25 oz. pkgs.) Fritos Scoop Corn Chips

METHOD

Heat a large nonstick skillet to medium-high heat and brown the burger with the garlic powder. Add the chili with beans, picante sauce, and velveeta cheese, and gently stir until cheese has melted and dip is combined and creamy. Taste for seasonings, adding kosher salt and ground pepper, to taste. Spoon hot dip into a heatproof bowl, then place the Frito chips in another bowl close by, and serve immediately with many napkins! Enjoy!

~~~~~~~~~~~~


Tip: This hot dip would also be wonderful served in a slow cooker to it keep warm during game day for your guests.

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


~~~~~~~~~~~~~


Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.

SANDRA'S SPICY SWEET and SOUR SMOKED MINI-FRANKS

I just love playing with my food,
and these sweet and sour mini-franks
allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


~~~~~~~~~~~~~~~~~


Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!

SANDRA'S 3-MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at 

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!

SANDRA'S HOT BUFFALO CHICKEN DIP - For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (don't let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*---Poaching chicken:

Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.

SANDRA'S (3) RECIPES: HOT COFFEE TODDIES

All 3 recipes for
hot toddies are immensely
spectacular on
cold winter days,
and especially nice
on St. Patrick's Day...

Serving: (1 each)

IRISH COFFEE

1 teaspoon raw sugar
--(or dark brown sugar)
1-1/2 ozs. Irish whiskey
4 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the whiskey over the sugar in an 8 oz. glass mug, and top with coffee within 1” of rim, then spoon cream over top, and serve.

(Note: If you use sweetened whipped cream the toddy tends to become too sweet.)

IRISH CREAM COFFEE

1-1/2 ozs. Irish whiskey
1/2 oz. Irish cream (I prefer Baileys)
1 teaspoon dark brown sugar
--(or raw sugar)
6 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the coffee over the brown sugar in an 8 oz. glass mug and stir to dissolve, adding the whiskey and Baileys Irish Cream within 1” of rim; spoon the whipped cream over top, and serve.

KEOKE COFFEE

1/2 oz. kahlua
1/2 oz. creme de cacoa
1/2 oz. Christian Brothers Brandy
4 ozs. hot coffee
Unsweetened whipped cream

Make whipped cream, and coffee. Add spirits to an 8 oz. glass mug, and stir to combine. Pour in coffee to within 1” of rim, then spoon whipped cream over top and serve.

(Credits: To a bartender in a famous downtown Anchorage restaurant who provided this Keoke Coffee recipe to me years ago.)

SANDRA'S GO-TO GREEK SALAD

It just doesn't get better than this -
this is a salad that I often crave...

Servings: (6)
Prep Time: 10 min |
Stand Time: 30 min

Posted by Sandra

INGREDIENTS

***Salad
· 1 hothouse cucumber, (unpeeled) cut in half, and sliced 1/4-inch thick
· 1 red bell pepper, large-diced
· 1 yellow bell pepper, large-diced
· 1 pint cherry or grape tomatoes, halved
· 1/2 red onion, sliced in half, and julienned
· 2 TB crumbled feta cheese:
(Sprinkle cheese on top just before serving)
· 1/2 cup calamata olives, pitted and halved

***Vinaigrette
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1/2 teaspoon Dijon mustard
· 1/4 cup red wine vinegar
· 1/2 cup good olive oil
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper

METHOD

Place the cucumber, peppers, tomatoes, olives and red onion in a medium bowl.

For the vinaigrette whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables.

Sprinkling feta on top (do not toss). Set aside for 30 minutes to allow flavors to meld at room temperature, and serve.

~~~~~~~~~~~~~~~~~

Variation: Roast just the vegetables tossed with olive oil for 20 minutes at 400 degrees in oven.

BAKED SPINACH AND ARTICHOKE DIP

A perfect hot dip to serve on game day, 
at a festive occasion, 
or just because...

Serves: (4 to 6)
Prep: 5 Mins. |
Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

1/4 teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!