Yes, I realize this post is a bit late but still wanted to share about our Easter anyways! We all went over to my brother’s house since they just recently had the new baby and wouldn’t have been able to celebrate with us otherwise. My gram has a problem with overdoing everything (no surprise there) so she ended up catering an entire home-cooked Easter dinner over to their house. Crazy, yes, delicious, yes, unnecessary, probably! In an effort to help her out, we all made little things to bring along. I was given the task of side dish, appetizers and a dessert. I went with a pesto cream cheese dip with homemade pesto, a buffalo chicken ring, cheesy potatoes, and a caramel pie with a chocolate pretzel crust. So here they are:
- 1/2 cup salted almonds
- 2 cups arugula
- 1/4 cup olive oil
- 1/2 cup parmesan cheese
- 3 cloves garlic
- Salt & Pepper to taste
Add almonds, garlic and arugula to nut grinder, salt and pepper to taste. Pulse to incorporate/chop a little, then stream in olive oil until all blended, chopped finely enough for your liking. Pour into bowl, mix in parm.
For the dip, spread 1 (8-ounce) package of room temperature/softened cream cheese on the bottom of a serving bowl/platter. Top with homemade pesto and then diced cherry tomatoes. Sprinkle with more parmesan. Serve with crackers, chips, pretzels, anything your little heart desires will do!!
Buffalo Chicken Ring (aka, the one ring to rule them all):
I got this recipe from my best friend’s fiance Joe, he emailed it to all of us asking one of us to please make it for him! Here is the website he sent us: http://jayesel.net/2011/11/10/recipe-buffalo-chicken-ring/
- 2 crescent roll packages
- 1-2 ribs celery, finely diced
- 1 (8-ounce) package cream cheese
- 1/2 packet of ranch dressing mix
- Frank’s to taste
- 2-3 chicken breasts, shredded
- 1 cup cheddar cheese
Pre-heat oven to 350 degrees. Boil chicken until cooked through, set aside to cool. Combine cream cheese and ranch packet, set aside. Mix shredded chicken, cream cheese mixture, and Frank’s to taste. Mix in celery and cheese. Open crescent packages and keep in two’s; on a pizza stone, form a circle, overlapping the corners so it looks like this:
Fill the ring with the chicken mixture and fold over outer edges, seal to close, like so:
Bake about 20-25 minutes, until crescent dough is cooked through. BE CAREFUL, you will want to eat this immediately out of the oven because it is so incredibly delicious but it will burn the shit out of your mouth, I promise! Let cool before indulging!!
This is a Hover family favorite, definitely all the credit for this recipe goes to them! I also cannot remember for the life of me if I have already shared this recipe in a previous blog, but it is definitely worthy enough for another post if I have!
- 1 stick butter
- 1 onion, chopped
- 2 cans cream of chicken soup (or 1 large can)
- 1 medium container of sour cream
- 1 bag frozen potatoes or hash browns
- 4 cups cheddar cheese
Pre-heat oven to 350. Melt butter in skillet over medium heat, add onions and cook until softened, about 10 minutes. In the meantime, in a very large bowl, mix together the cream of chicken soup, sour cream and 2 cups of the cheese. Add in potatoes and butter/onion mixture. Pour into a 9X13 baking dish, top with remaining 2 cups of cheese and bake 30 minutes or until top is golden brown.
Emily made this pie for me and our friend Sisen a while back and it was sooo tasty, I had to try it myself (and her version was salted, which upped the tasty factor in my book)! Instead of salting the caramel, I decided to add the salty element into the crust. Warning, this recipe did not turn out how it was supposed, I should definitely have practiced this one ahead of time! It was still delicious however presentation was seriously lacking!
- 2 cans sweetened condensed milk
- 2 cups chopped pretzels
- 6 ounces chocolate, melted
- 5 T butter, melted
Pre-heat oven to 375 degrees. Mix together melted chocolate, melted butter and pretzel crumbs. Press into bottom and up sides of a greased 9-inch pie plate. Pour sweetened condensed milk into crust, bake for 1 1/2 hours, COVERED WITH FOIL! This was my big mistake, I did not cover until half way through which caused a lovely burned topping of my pie. Luckily, this was easy to salvage by removing the burnt top and exposing the wonderfully cooked caramel underneath! I also disguised this by adding some crushed pretzel crumbs and drizzled chocolate on top.