Blog Archives

Bubbly, Hot BLUE CHEESE Dip!

Easy Recipe! This BlueCheese Dip is great with buffalo wings, pita chips, and more!


16 ounces cream cheese, softened

4 ounces bleu cheese, crumbled
1/3 cup Heavy cream
1/2 teaspoon garlic pepper
2 green onions, dark and light parts, 
chopped

Bake at 350*F for 20 minutes

Are you watching a football game today or next weekend? Try this BlueCheese Dip as a snack while you root for your team!

Your Friend, AmberHH

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Best Louisiana Hot Crab Dip!

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LOUISIANA HOT CRAB DIP

1 pound jumbo lump crabmeat, free of shells
2 (8 ounce) package cream cheese, 16 oz total
1 cup mayonnaise
1/2 cup grated Parmesan
5 tablespoons minced green onions/scallions
3 large garlic cloves, minced
4 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
2 teaspoon hot sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy. (This recipe makes 3+ cups.)

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Great ingredients!
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Our family sure enjoyed this dip as Sunday brunch, today! If you try it, please let us know if you like it, too!

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Your Friend,
~ Amber Hamilton Henson

PS pinning to Pinterest is encouraged here! 💞

Pizza Dip!

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OhMyGoodness, PIZZA DIP, y’all!
Easily make this in just one glass pie dish:

*First soften a block of cream cheese, then mash a Tbsp of Dried Oregano, Parsley, Garlic Powder, and 1/2 Tbsp Dried Basil into the cream cheese.
*Stir in 4-6 cups of finely shredded Italian cheese blend (mozzarella, Asiago, Parmesan, etc)
*Fold in one pint of grape tomatoes that have each been cut in half and 12oz of pepperoni (each slice cut into 1/4s)
*Bake at 350*F for half hour and serve with crunchy, garlic Crostini!
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Enjoy!
Your Friend,
~Amber Hamilton Henson

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Coconut Shrimp and Spicy Orange Marmalade Dip!

Happy New Year!!
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First, let’s make the dip, so it can refrigerate while you prepare and cook shrimp in a few minutes! The dip is easy! I use sweet orange marmalade, spicy brown mustard, and hot horseradish! (1 cup, 4 teaspoons, 2 teaspoons)
See? Easy! Just stir well and pop that bowl in the ‘fridge. 😉
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Now, let’s put these shrimp together!

1) Get out three cereal size bowls. In first bowl, combine egg, 1/2 cup flour, 2/3 cup of beer and 1.5 teaspoons baking powder. Place 1/4 cup flour in a second bowl, and coconut in a third bowl.

2) Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3) Fry shrimp in batches: cook, turning once, for 2 to 4 minutes (depending on size of your shrimp), or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your spicy orange dipping sauce!
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The temp of the oil is important. If it’s not hot enough, your batter will be greasy and they’ll take longer to cook. If your oil is too hot, your batter, especially coconut will burn before the shrimp cooks through to the middle.
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Photos: (click on photo to enlarge)

See? Here is a photo showing on the left what happens if oil is 400*F for 3 minutes, on the right is 350*F for 4 minutes.

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Don’t do what I did with my first batch! Deal? Deal!
Do this:

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Your Friend,
~ Amber Hamilton Henson

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(Quote: Your True Nature Is Luminous!)
Love that!! 🙂