i’m posting an image of a traditional holiday recipe in my family.
everybody loves these treats.
My dad makes the best chip dip.
Today, I made it myself.
The recipe has been in our family for generations.
1 brick Philadelphia Cream Cheese
1 Jar Kraft Roka Blue Cheese Food
1 Clove Garlic
1/8 cup skim milk, adjust as necessary
1 small tin sliced black olives
1. Blend the milk and the cream cheese in a bowl with a mixer on high until creamy.
2. Add Roka Blue Cheese Food, blend until creamy
3. Crush the garlic with a press, add to cheese mix, blend.
4. Add the tin of olives, blend
5. Move to a smaller container, let sit for two hours.
6. Enjoy with hearty potato chips. The dip is heavy, you need tough chips. I like Ruffles the best for pure chip dip pleasure. The flavored fancy ones are too much with this pungent dip.
Yesterday evening a successful experiment took place. I made what I have named Italian Macaroni. I didn’t feel like grocery shopping, so I just took what was around the house and whipped something up, domesticity can be fun…
1 cup Pacific Foods Roasted Red Pepper & Tomato Soup
2 1/2 cups of Shredded Mozarella Cheese
1 cup Parmesan Romano cheese mix
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/4 cup skim milk
1 clove garlic, chopped
2 teaspoons dry basil
1 teaspoon dry mustard
2 cups Italian Corn Fusilli Pasta
1. Have ingredients ready to go. Preheat oven to 350.
2. Prepare Corn Fusilli Pasta as directed on Package. Drain and Rinse. Let sit.
3. Chop garlic.
4. In a saucepan over low heat, heat olive oil. When hissing, add garlic.
5. Let the garlic saute a bit, then add 1/4 cup skim milk and butter.
6. When hot, add 1/2 cup of Parmesan Romano Mix.
7. When this cheese melts, add 1/2 cup Roasted Red Pepper & Tomato soup.
8. Once heated, add 1 1/4 cup of shredded mozarella cheese.
9. Let this boil and melt together, so it is creamy.
10. Add the remaining roasted red pepper and tomato soup, parmesan romano mix, and mozarella in that order, waiting until each ingredient is blended to add the next ingredient.
11. Taste it to see if it’s good.
12. Add the mustard and basil. Salt and pepper according to taste (sometimes it’s good to let your other eaters salt their own dishes)
13. Let simmer for 15 minutes, not burning it. Make sure it is creamy!
14. While the cheese sauce is simmering, seperate the fusilli into three different individual size bread loaf pans, so each pan is 3/4 full.
15. Pour the cheese sauce over each pan of fusilli. It should be covered, but not swimming.
16. Bake at 350 for 20 minutes.
17. Take out of oven, and flip each serving onto a plate. Let it cool a little bit. Dig in!
It also freezes quite nicely.
This is an awesome recipe because it’s easy, and surprising. When you look at this macaroni, it looks like regular cheddar cheese macaroni because of its orange color. However, when you eat it, it’s this awesome blend of roasted red pepper, tomato, garlic, basil, and parmesean.
I’m at work right now, more later.
Used to have a blog. It got boring, so I cancelled it. Hopefully over Christmas Break I’ll be able to reignite my passion for capturing the essence of mundane moments in hilarious yet meaningful ways. Who am I kidding? I ordered my computer for Christmas, so I’m just going to see how this thing goes.