June 24, 2008

Easy Shepard's Pie

My fiance loves the Shepard's Pie at Foran's Irish Pub in downtown Detroit. Although this isn't as great as theirs, it is a great recipe to hold him over in-between trips!

1 17 oz. package refrigerated cooked beef tips with gravy
2 cups frozen mixed vegetables
1 11 oz. can condensed tomato bisque soup
1/4 cup finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 24 oz. package refrigerated mashed potatoes
1/2 cup shredded cheddar cheese

Preheat oven to 375. Lightly spray a 2-qt. baking dish with cooking spray, set aside. In a large saucepan, stir together beef tips with gravy, vegetables, onion, soup, thyme and pepper. Bring to a boil over medium heat, stirring occasionally. Transfer to baking dish.

Place potatoes in a large bowl, stir until smooth. Spoon potatoes into 6 mounds on top of beef mixture.

Bake uncovered in the preheated oven for 20-25 mins. or until heated through and bubbly around the edges. Sprinkle potatoes with cheese. Let stand for 10 minutes before serving.

Cheezy Cracker Dip

This is another recipe from my aunt which I LOVE. It seriously tastes like the string cheese out of a can, without the weird visual.

2 jars Kraft Old English (can be found in the cheese section at your grocery store, it is glass)
1 jar Kraft Roka Blue (same as above)
1 8oz. package cream cheese softened

Blend together with a hand mixer (or I am sure a Kitchen Aid would work if you have one). After placing everything in the bowl, I usually let it sit for awhile to get really softened so it is easier to mix, other wise, it stays all clumpy rather than getting nice and smooth.

Serve with crackers. I like this with traditional Keebler Club Crackers or those Stix for dipping!

Layered Taco Dip

This recipe is my aunt's and I just love it. I don't love making it, because I despise chopping up tomatoes, but I sure do enjoy eating it!

2 cans Frito Lay Bean dip
1-2 containers of pre-made guacamole
1/2 cup sour cream
1 cup mayo
1 package taco seasoning
1 bunch green onions, chopped with whites
2 medium tomatoes, seeded and chopped
1/2 cup chopped green peppers
1 bag Mexican shredded cheese

Spread bean dip on the bottom of a 9x13 pan. Spread guacamole over bean dip. Mix together the sour cream, mayo and taco seasoning in a small bowl. Spread mixture over guacamole.

Sprinkle onions, then tomatoes, then green peppers. Sprinkle cheese over top.

Chill at least 2 hours before serving with tortilla chips.

Amy's Best Bruschetta

I was having a hard time finding a really good bruschetta recipe I liked, so I made some modifications of others I had found and came up with my own.

2 tbsp. olive oil
2 cloves of garlic, peeled and chopped
1 can Italian Herb tomatoes
1/2 8 oz. package of cream cheese
1 4 oz. package herb and garlic feta, crumbled
1 loaf of french bread
1 package Italian flavored shredded cheese (sun-dried tomato, bistro blends, etc.)

Heat olive oil, garlic and tomatoes in a pot until tender.

Blend cream cheese and feta together. Spread this mixture over the french bread, sliced.

Next, spread the tomato mixture and shredded cheese on top. Place on cookie sheet and broil for around 5-10 minutes until the cheese is slightly browned.

Yummy Cheese Ball

Who doesn't love cheese? Especially cheese in the shape of a ball? This is one of my former co-workers recipe that is demanded at every party she comes too! I love it because of the small ingredient list!

2 small tubs of sharp cheese (you can always find Kaukauna in the grocery store)
2 bars cream cheese
1 ranch dip packet
crushed nuts of your choice

Combine all ingredients, form into a ball, roll in crushed nuts. Serve with crackers!

Greek Layer Dip

This appetizer is really light and refreshing...and super easy!

1 6 oz. carton of plain yogurt
1/2 cup finely chopped unpeeled cucumber
1 tablespoon finely chopped red onion
1 teaspoon fresh mint
1 10 oz. container of plain hummus
1/2 cup chopped, seeded tomato
1/2 cup crumbled feta cheese
Pita chips or bread for dipping

In a small bowl stir together yogurt, 1/4 cup of cucumber and onion and mint. Set aside

Spread hummus in the bottom of a 10-inch quiche dish or 9" pie plate. Spread yogurt mixture over the hummus. Sprinkle with tomato, remaining cucumber and the feta cheese.



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