Amanda's Clalm Dip

soon to be sister in law's special dip...

3 cans of snow's clams (drain half the juice from each can)
1 1/2 stick of butter
onions (1/2 onion)
red and orange peppers (1/2 of each pepper)
5 cloves of garlic chopped
saute all of the above until onions are translucent
add:
1/4 tsp basil (fresh)
1/4 tsp oregano (dried)
pinch of nutmeg
take off stove,
add bread crumbs until you like thickness
Parmesan cheese and mozzarella

optional: sausage, bacon bits

bake at 425 for about 8 minutes, if still not quite right broil for 2 minutes until cheese is melted.

serve with crostini

optional: sausage, bacon bits

Spice up your tailgating

I snagged this one from Adcock Circus

With football season here I have to share one of my favorite football snacks.
My hubby and I love hot wings and now Gage does too!
Thanks to my friend Summer we can enjoy the taste of hot wings without the messy bones.
And it saves your lips from the burn of biting off the bone!

Spicy Chicken Dip
Qty - 3 chicken breasts (i have used canned before and taste just as good, whatever your personal preference is)
Qty - 1 small bottle of hot sauce (I like Franks)
Qty - 1 bottle Ranch dressing - small bottle will work fine or about 2/3 of a large bottle
Qty - 1 package of cream cheese
Qty - 1 package mozzarella cheese (2 cup size)

Boil chicken until done. Drain water and shred the chicken into small
pieces. Wash the pan and place shredded chicken back in pan and add bottle
of hot sauce. Simmer this mixture for about 45 minutes. Spread the cream
cheese into the bottom of a 9x9 or 8 1/2 x 11 pan and pour the chicken
mixture on top and level out. Pour the ranch dressing and smooth over the
top. Place mozzarella cheese on top and bake at 350 degrees until the cheese
melts and boils around the sides.

Serve with "Scoop" style chips or corn chips and a nice icy beverage of your choice. I prefer LandShark but again personal preference! Curl up and enjoy an afternoon of college football!


Sideline note:
** do not add the ranch dressing and mozzarella cheese if you are making
ahead of time to refrigerate overnight.

Mexican Layered Dip

Prep Time:
10 minTotal Time:
1 hr 10 minMakes:

5 cups or 40 servings, 2 Tbsp. each1
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. Taco Seasoning Mix
1 cup Chunky Salsa
1 cup drained canned black beans,
rinsed 4 green onions, chopped
1 cup Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

BEAT Neufchatel cheese in medium bowl with electric mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.

TOP with all remaining ingredients except chips; cover.

REFRIGERATE at least 1 hour before serving. Serve with the chips.

Prosciutto-wrapped Scallops...

I turned to my new favorite cookbook... cooking with with all things trader joe's...this cookbook rocks... all the ingredients can be found at Trader Joe's and it's a great way to find new uses for some of you favorite things...

I've made a few things, and this time i hit the appetizer section and drinks... YUMMY stuff... the big winner was the Prosciutto-wrapped Scallops...

• 1 (1-lb) bag frozen New England Wild jumbo Scallops, thawed
• 6 slices of Prosciutto cut lengthwise in half
• 2 tbsp green olive tapenade or mixed olive bruschetta.

1. preheat oven 375
2. lightly pat scallops dry with a clean paper towel. Season scallops with the tapenade, making sure to coat all sides evenly.
3. wrap each scallop with a bank of prosciutto. Place seam side down in the buttered baking dish or cookie sheet. Spread
   
4. scallops 2 inches apart so that they roast and don't steam.
5. bake for 15-16 minutes. Do NOT overcook, scallops are done when they are opaque and no longer translucent.

** Asian twist use mandarin chef sauce instead of tapenade...

My other favorite are the Peanutty Sesame Noodles... to die for... and my kids gobble it up....

If you love trader joe's... you must get this BOOK. Click on photo to go directly to amazon and buy... If you already have it tell me what you favorite is.

cowboy caviar

2 chopped avocados
1 chopped tomato
1 small chopped onion
1 jalapeno pepper, chopped finely (to taste)
1 can black beans, rinsed and drained
1 Mexican (or fiesta) corn, rinsed and drained
1/4 to 1/2 cup cilantro, chopped (to taste)

Mix the above ingredients together.

Dressing:
1/4 cup red wine vinegar
1 cup oil (I used olive oil, which was yummy, and I would use less the next time)
1/2 t. salt
hot sauce to taste


Pour dressing over other mixture, stir together and chill. Serve with the scoopy kind of tortilla or corn chips.