MAN FOOD 2013 - recipes for the dishes on WDRB in the Morning - WDRB 41 Louisville News

MAN FOOD 2013 - recipes for all the unhealthy, delicious stuff on WDRB in the Morning

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Minnesota Venison chili Minnesota Venison chili
Candyce's Bacon-Parmesean Tassies Candyce's Bacon-Parmesean Tassies
Chocolate Stout Cupcakes Chocolate Stout Cupcakes
Buckeye Cheesecake Buckeye Cheesecake

Garlic and Gorgonzola spread

1 bulb of garlic (roasted)

1 pkg of gorgonzola crumbles (six ounce pkg)

2 pkgs of cream cheese (softened)

To roast garlic, just cut the top of the bulb. Wrap in foil and pour on a tablespoon of olive oil. Bake at 350 degrees for 30 minutes or until golden brown and delicious!

Mince roasted garlic and mix with gorgonzola crumbles and cream cheese.

Best served at room temperature.

Serve with crackers or crostini.

 

Michelle's Buffalo Chicken Dip

· 3-4 packages cream cheese (8 oz. each), softened

· 1 c. ranch or bleu cheese salad dressing

· Meat from one rotisserie chicken, shredded

· ¾ tsp. celery seed (adjust to taste)

· ¼ c. hot sauce (adjust to taste)

· 1 stick unsalted butter, melted

· 2 c. shredded sharp cheddar cheese (freshly grated is best)

1. Mix cream cheese, salad dressing, and celery seed in a medium bowl. Set aside, but do not refrigerate. (You will want to taste this mixture to make sure you have the right mix of cheese and salad dressing to suit your needs. I usually end up adding a little more dressing.)

2. In a saucepan, warm the chicken over medium-low heat. Add the hot sauce and butter. Mix thoroughly.

3. Now you have three options:

a. Mix the chicken and the cream cheese mixture together, and spread into an oven-safe dish. Add the shredded cheese on top.

b. Spread the cream cheese mixture into the bottom of an oven-safe dish, and then spread the chicken on top (this makes for a prettier presentation, especially if you'll be using a clear glass dish). Add shredded cheese on top.

c. Put these ingredients (either mixed or layered) into a crock pot set on LOW. Add the shredded cheese on top.

4. Bake at 350° for 25 minutes, or until the shredded cheese is melted and bubbly.

5. Serve with crackers and celery sticks.

Candyce's Bacon-Parmesan Tassies (from Southern Living)

Ingredients

1/2 cup butter, softened

(8-oz.) package cream cheese, softened

1 1/4 cups all-purpose flour

1/2 cup half-and-half

1 large egg

1/8 teaspoon salt

4 bacon slices, cooked and crumbled $

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh chives

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 24 balls, and place on a baking sheet; cover and chill 1 hour.

2. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough, forming a shell.

3. Preheat oven to 375°. Whisk together half-and-half and next 2 ingredients. Sprinkle bacon into pastry shells; top each with 1 tsp. cheese. Drizzle half-and-half mixture over cheese. Sprinkle chives over half-and-half mixture.

4. Bake at 375° for 25 to 30 minutes or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes. Serve warm.

Game Day Sundaes

This recipe can be made for any size group so recipe ingredient amounts will vary. Below is the amounts used for WDRB in the Morning's Man Food 11.

1 gallon of mashed potatoes (I used one bag of Excel brand Potato Pearls found at a local food service store.)

4-5 lbs. of shredded cooked chicken (2 average deboned rotisserie chickens work great!)

1- 23 oz. bottle Franks Buffalo Wing Sauce

1 bottle Blue Cheese Dressing

1 bottle Ranch Dressing

1 jar Miniature pickled hot peppers

1 lb. finely crumbled bacon bits

Shredded Cheese of choice

Carrots and/or celery sticks

For small portions use 5 oz. clear plastic cups and a 2 ½ oz. ice cream scoop.

Prepare mashed potatoes per package directions or using your favorite recipe. Add Buffalo Wing sauce to chicken and heat thoroughly.

Place one scoop of mashed potatoes in cup. Top with chicken.

Drizzle with dressing of choice. Sprinkle with bacon bits and/or shredded cheese. Top with single hot pepper. Garnish with celery and/or carrot.

Minnesota Venison Chili

Ingredients:

- 1 lb. venison hamburger

- 1 pack original chili seasoning mix (Kroger brand)

- 1 16 oz. medium salsa (Kroger brand)

- 2 16 oz. medium chili beans

- 1 10 oz. Rotel diced tomatoes & green chilies

- 14.5 oz. peeled tomatoes (diced Kroger brand)

Instructions:

1) Brown venison hamburger in skillet (do not drain).

2) Add 1 pack original seasoning mix to the hamburger.

3) Heat crockpot on low.

4) Add hamburger and all remaining ingredients to crockpot.

5) Sit back and cook for 5 hours, stirring occasionally.

*Good with a side of warm, buttered cornbread.

Chocolate Stout Cupcakes

Yield: 24 cupcakes

Ingredients

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes

2 cups sugar

2 cups all-purposeflour

1 teaspoon baking soda

Pinch fine salt

1 bottle stout beer (recommended: Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

1 (8-ounce) package cream cheese, softened at room temperature

3/4 to 1 cup heavy cream

1 (1-pound) box confectioners' sugar

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth.

Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

Mike Marshall's chili

2 lbs. ground beef

½ large onion

Salt and pepper

1 can chilli beans (14-1/2 oz)

1 can Rotel diced tomato (12 oz)

1 can tomato sauce (15 oz)

2 tablespoons chilli powder

1 jar sliced jalapeno peppers (11.5 oz)

*dice jalapenos into very small pieces*

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