Warm Up With These Winter Recipes
I wanted to share some of my favorite family winter warmers. Whether you’re hosting a party or joining one, these are sure to impress.
Cream Cheese Dip – Perfect for Super Bowl XLIX.
2 packages Philadelphia Cream Cheese
1/4 cup (maybe a tad less) whole milk
1/4 cup (maybe a tad more) Catalina Dressing
3 tablespoons grated Spanish onion
Mix all contents in a bowl with a hand held mixer and serve with Fritos Scoops. This has been a favorite in my family for as long as I can remember and it’s one of those recipes that’s made to taste (more onion, less onion etc).
Easy Vodka Sauce – Keeps well in the freezer and a great addition to your arsenal.
1/2 cup butter
1 onion, diced
4 cloves garlic, minced
1 cup Vodka (We like Tito’s)
2 (28 oz) cans crushed tomatoes
1 pint heavy cream
In a large skillet, saute onions and butter until the onions are soft and brown. Add garlic. Pour in vodka and cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in cream and cook for another 30 minutes. You can also saute bacon and add to the sauce. Stir sauce frequently so it doesn’t stick to the pan.
Mexican Cornbread – Goes great with that chili in your crock pot.
2 (8.5 oz) packages Jiffy cornbread/muffin mix
1 medium onion, diced
2 cups shredded cheddar
1 can cream corn
1 1/2 cups sour cream
4 eggs beaten
1 (4 oz) can green chilies
1/3 cup vegetable oil
1 tbsp finely chopped jalapenos
In a bowl, combine cornbread mix and onion. Combine remaining ingredients and add to cornbread mixture. Pour into greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 50-55 minutes uncovered. Top will lightly brown and the edges will begin to pull away from the side of the pan.
Six-Pack Chili – It’s winter and chili makes sense. Plus you now have a great cornbread recipe.
6-pack Corona (chilled)
2 1/2 pds tri-tip roast, cut in 1/2 inch cubes
2 1/2 pds ground chuck
1 red bell pepper, diced
1/2 can of chipotle peppers, diced
1 jalapeno, seeded and diced
4 oz can of green chilies
15 oz can crushed tomatoes
1/2 tbsp dried oregano
7 tbsp chili powder
1 tbsp of cumin
1 tbsp of paprika
2 large vidalia onions, diced
6 cloves of garlic, minced
1 tbsp of brown sugar
1 tbsp balsamic vinegar
salt and pepper to taste
Drink a beer and read the directions. In a large pan brown tri-tip and beef chuck with 2 tbsp of chili powder. Drain some, but not all the fat, add 2 beers and the rest of the chili powder, oregano, cumin, paprika and bring to a boil. Simmer 1 hour, have a beer and reward yourself. In a seperate skillet caramelize the onions and once browned add garlic. Transfer beef, onions and garlic to a large crock pot, add chipotles, jalapeno, green chilies, red bell pepper and tomatoes. Simmer another 1-2 hours and have another beer. Add sugar and vinegar and ladle into bowls. Serve with sour cream and salsa and crack open another beer as you enjoy the fruits of your labor.
Moms Potato Casserole – This side dish will impress your guests and it’s even better the next day.
32 oz bag Ore-Ida hash browns, thawed
1/3 cup melted butter
1/4 tsp salt
1/2 tsp black pepper
1 can cream of chicken soup
1 pint sour cream
1/2 medium white inion, chopped
10 oz grated cheddar cheese
Topping: 1/3 cup melted butter and 1 cup Rice Krispies mixed.
Preheat over to 350 degrees, mix all the ingredients together and put into a 9 x 13 casserole dish. Add topping. Bake 60 minutes uncovered until golden brown and bubbly.
Chicken Pot Pie with Puff Pastry – There’s no need to head to the pub once you nail this down.
1 package (14 oz) puff pastry, cut into 4 pieces
1 shallot, finely chopped
3 tbsp olive oil
1 carrot, peeled and sliced thin
1 small parsnip, peeled and sliced
1 russet potato, peeled and diced
1/2 cup dry white wine
1 1/2 cups of chicken stock
1 lb boneless, skinless chicken breasts, cut into 1/2 pieces
3 thyme sprigs
5 tsp of cornstarch whisked with 2 tbsp of water
1 large egg, beaten
1/2 cup of heavy cream
Preheat oven to 425 degrees. Cook shallot in oil in a large pot until soft (about 5 minutes). Add carrot, parsnip and potato and cook until soft (about 10 minutes). Add wine, simmer for 2 minutes. Add stock and bring to a boil. Add chicken and thyme, cook 2 minutes and season with salt and pepper. Add cornstarch mixture, cream and simmer until it thickens (about 5 minutes).
Divide mixture into 4 ramekins; top with pastry. Brush with egg and cut a hole to vent. Bake until golden brown (about 12 minutes).
Aunt Shawn’s Irish Cream – Goes great in your coffee or on the rocks.
1 cup light cream
1 1/2 cups Irish Whiskey (Jameson is our family favorite)
2 tbsp chocolate syrup
1 can sweetened condensed milk
1 tsp coconut extract
1 tsp vanilla extract
Blend well and keep refrigerated.
Do you have a great recipe to share? We’d love to hear it.