Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms from Diary of a Humble Chef

My obsession with Chorizo continues with this simple stuffed mushroom recipe, just in time for the New Year (and the playoffs)!

Back in the beginning days of my blog, I posted a different yet equally yummy stuffed mushroom recipe, entitled Caps and Cheese. Imagine yourself indulging in bubbly hot, cheesy, garlicky goodness. You can not beat the taste of these little beauties. Admittedly, I’ve always loathed mushrooms. My good friend, Sheila, turned me on to these and I’ve been stuffing mushrooms with something or other ever since. Hence, the Chorizo Stuffed Mushroom experiment.

I usually have a variety of cheeses on hand, so I decided to combine the Chorizo with Gouda, stuff the mushrooms and top them with sliced Havarti (which was left over from my French Onion Soup).

To prepare, brown the Chorizo in a skillet and drain excess grease. While the Chorizo is browning, prepare the mushrooms by removing the stems and then gently cleaning each with a damp paper towel. Shred the Gouda Cheese. Combine the cooked Chorizo, Gouda and bread crumbs in a bowl. Stuff the mushrooms with a heaping tablespoon of the mixture. It’s ok to overstuff. Place into a sprayed 9 x 13 baking dish and then top with about a half a slice of Havarti.

Bake in a preheated 350 degree oven for 30 minutes, or until cheese is nicely browned and bubbly.

Woila! Five ingredients and you have a winning app!

You’ll likely have plenty of the mixture leftover. Throw it in a crockpot with refried beans, Rotel and additional shredded cheese. Serve with tortilla chips. Now you have TWO winning apps! :)

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Chorizo Stuffed Mushrooms from Diary of a Humble Chef

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5.0 from 1 reviews
Chorizo Stuffed Mushrooms
 
Prep time
Cook time
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Author:
Recipe type: Appetizer
Ingredients
  • 1 lb. Chorizo, browned and well drained
  • 1 - 2 packages white mushrooms, stems removed and cleaned with a damp paper towel
  • 1 - 2 T. Plain bread crumbs
  • ½ lb. Shredded Gouda
  • Sliced Havarti cheese for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown and drain the Chorizo. Pat with paper towels, if necessary.
  3. While the Chorizo is browning, shred the Gouda and prepare the mushrooms by removing the stems and gently cleaning with a damp paper towel,
  4. Combine the Chroizo, Gouda and breadcrumbs in a mixing bowl.
  5. Stuff the mushrooms. The amount will depend on the size of the mushrooms.
  6. Top each mushrooms with Havarti. If you are using smaller mushrooms, you'll likely not use a full slice.
  7. Bake at 350 for 30 minutes or until cheese is nicely browned. Cook time will vary depending on the size of the mushrooms.
Notes
You'll likely have leftover Chorizo and cheese mixture. Throw it in a slow cooker with refried beans, Rotel and extra cheese (maybe even some cream cheese). You'll have a quick and tasty dip!

Cranberry Green Chili Spread

Cranberry Green Chili Spread 1
This sassy app will effortlessly take you through the holidays and beyond. The blend of green chilies and cranberries may seem a bit odd, but I guarantee that it’s a winning combination. I can’t claim total credit for this recipe though, as I found it on the Taste of Home website a  couple of years ago. It’s so easy to throw together, even at the last minute. Best of all, you likely have all ingredients on hand!

Set the cream cheese out to soften. For me, I like to add a dash of garlic powder to the cream cheese and blend with my hand mixture. Just a dash. Spread the cream cheese on a platter and begin preparing the super yummy part. Drain the green chilies really well. This is pretty important, because the cranberry green chili topping tends to get a little runny after sitting out for a while. After trial and error, I’ve found that it’s best to combine all of the topping ingredients and let it sit for a bit. I will then give it a quick run through a strainer before topping off the cream cheese and garnishing with sliced green onions.

When I’m taking this to a party, I usually carry the topping in a separate container and add just before serving, using a slotted spoon.

Enjoy and thanks for stopping by Diary of a Humble Chef!

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Cranberry Green Chili Spread 3

Cranberry Green Chili Spread
 
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With ingredients that are likely on hand, this sassy app is super quick to through together at the last minute. Green chilies, cranberries and a bit of cayenne are a winning combo!
Author:
Recipe type: Appetizer
Ingredients
  • 1 can whole cranberries
  • 1 4 oz. can diced green chilies, drained
  • 2 blocks light cream cheese, softened
  • 1 bunch green onions, sliced
  • ¼ t. cayenne pepper (or to taste)
  • ½ t. chili powder
  • dash of garlic powder
  • assorted crackers
Instructions
  1. When cream cheese is softened, add a dash of garlic powder and blend with a hand blender until smooth. Spread onto a platter and set aside.
  2. Combine the rest of the ingredients and set aside for about 20 minutes. Drain.
  3. Top the cream cheese with the cranberry green chili mixture.
  4. Serve with assorted crackers.

Win a Signed Copy of Mario Batali’s Lastest Cookbook!

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Who’s a big Mario Batali fan? I am!

Our family embarked on an impromptu trip to the Traverse City area over the Thanksgiving Holiday and unbeknownst to me, Mario Batali just happened to be scheduled for a book signing at my favorite downtown area bookstore on the day after Thanksgiving.

I couldnt get there fast enough.

I’ve been watching Mr. Batali for years, ever since I became pregnant with my first child. Life revolved around my queasy stomach for a few months, so there wasn’t a better excuse to lie around on the couch channel surfing. I watched the Food Network obsessively back then and still do. Molto Mario was a favorite.

It just seemed silly not to pick up an extra copy for a friend, so I’m thrilled to gift one of my readers with a signed copy of Mario Batali’s latest work. America: Farm to Table. Not only full of delicious recipes, but such a great read too. A celebration of American farmers.

Follow the link below to throw your name in the hat! Feel free to enter once per day. This promotion is available to my U.S. Readers and shipping is free to the contiguous 48 states. Contest ends at 11:59 pm on December 27, 2014.

Good luck and thank you for stopping by Diary of a Humble Chef!

Michelle with Mr. Batali

 

 

 

 

 

Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies 2 watermark

If you are a pumpkin fanatic, then here’s a great little cookie recipe to add to your repertoire. The addition of white chocolate chips? Let’s just say it’s a winning combo. Just in time for the holidays!

This Pumpkin White Chocolate Chip Cookie recipe has been living in my recipe box for years and it certainly predates my internet surfing days. Let me know if you find the original floating around in cyber space. I’d like to give credit where credit is due.

To prepare, sift together all of the dry ingredients in a small bowl and set aside.

With a large spoon or spatula, cream together the shortening and brown sugar until smooth. Add the pumpkin, egg and vanilla. Combine well. Slowly add the dry ingredients, about a third at a time. When combined, stir in the white chocolate chips.

Drop by a tablespoon full onto a Silpat or a greased cookie sheet. Bake in a 350 preheated oven for 10 – 15 minutes. This recipe yields about 2 dozen cookies.

Pumpkin White Chocolate Chip Cookies 4 fotor

 

 

5.0 from 2 reviews
Pumpkin White Chocolate Chip Cookies
 
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Pumpkin lovers will delight in this great little cookie recipe. Don't forget the white chocolate chips!
Author:
Recipe type: Cookies
Serves: 24
Ingredients
Dry Ingredients
  • 2 C. All Purpose Flour
  • 1 t. Baking Powder
  • 1 t. Ground Cinnamon
  • ½ t. Baking Soda
  • ½ t. Salt
  • ½ t. Nutmeg
  • ¼ t. ground ginger
Wet Ingredients
  • 1 C. Shortening
  • 1 C. Brown Sugar
  • 1 C. Canned Pure Pumpkin
  • 1 Egg
  • 1 t. Vanilla Extract
  • 1 C. White Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together the dry ingredients in a small bowl and set aside.
  3. With a spoon or spatula, cream together the shortening and the brown sugar.
  4. Add the pumpkin and stir to combine.
  5. Stir in the egg and vanilla extract.
  6. Slowly add the dry ingredients, about a third at a time. Mix well after each addition.
  7. Pour in the white chocolate chips and stir.
  8. Drop by a tablespoon full onto Silpat or greased cookie sheet.
  9. Bake 10 - 15 minutes.
Notes
The original directions caution against using a hand mixture, stating that the cookies will turn out dry.

French Onion Soup

French Onion Soup Diary of a Humble Chef

The first time I enjoyed a bowl of french onion soup was when I was about 9 years old and our family was vacationing in Gatlinburg, TN. I’ve been a bit obsessed with this flavorful soup ever since. But admittedly it took a few years before I’d eat the onions. I only wanted the broth, bread and yummy melted cheese. I still sometimes turn my nose up if the onions aren’t nicely caramelized. Undercooked = blech.

I was discussing this recipe with a good friend of mine whose husband just happens to be an amazing chef. According to him, a veal bone is the key to a flavorful broth. I learned something new that day,  but just couldn’t see myself heading off to the butcher for a veal bone.

I do really hope to enjoy a fabulous bowl of his french onion soup one day (hint hint Kendra).

I usually prepare a roast in my slow cooker for various meals, like BBQ beef sandwiches, etc. saving the broth for later use in soups. Although not strictly necessary, it’s worth a try sometime. Scroll down for my version. Otherwise, store purchased broth is absolutely fine.

French Onion Soup 2 watermark

Using both butter and olive oil, sauté the sliced onions in a dutch oven for about 30 – 45 minutes over medium heat. Keep an eye on them. You want them well on their way to caramelization, but don’t want them burnt to a crisp. Stir in the flour and cook for about a minute, then deglaze the pan with red wine and stir. If using canned beef broth, now is the time to add the Worcestershire and bay leaf. Then add the beef broth. At this point, you can place the soup in a crockpot and simmer on low for a few hours. Or, simply simmer on the stove for about an hour. Ladle into oven save bowls.

Fire up the broiler and lightly toast the baguette slices. Add the toasted baguette slices to the soup and then top with 2 – 3 slices of Gruyere. You can also use a combo of cheeses, such as Havarti, Swiss or Provolone. Sprinkle with parmesan, if desired.

Broil on high for 3 – 5 minutes, depending on how browned you like the cheese.

Following is my beef broth how to. Add extra broth or a combo of water/bouillon for exact proportions:

Slow Cooker Shredded Beef and Broth

Chuck Roast (seasoned with sea salt and pepper)

1 beer of choice

4 C. beef broth

2 Quartered onions

4-5 whole garlic cloves

1 T. brown sugar

1 1/2 T. Worcestershire

1 bay leaf

Place the beef in the slow cooker (you can brown it beforehand if you want), add the onions and garlic, then dump in the beer. Combine the brown sugar, Worcestershire, and bay leaf with the beef broth. Pour over the roast. I prefer to slow cook it on low for 8-10 hours. After it is done, remove the beef from the slow cooker and shred, discarding any nasty fat of course. Now your beef is ready for BBQ sauce, etc.

Rather than dumping the broth down the drain, you can save it for another meal that calls for beef broth. Like this soup! Strain it in a bowl over a cheese cloth lined strainer. Discard the vegetables, etc. and refrigerate the strained broth until ready to use.

This sounds like a hassle, but it really isn’t.

5.0 from 1 reviews
French Onion Soup
 
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Yummy melted Gruyere tops off this comforting, flavorful French onion soup. Just in time for winter!
Author:
Recipe type: Soup
Serves: 4 - 6 servings
Ingredients
  • 2 T. olive oil
  • 1-2 T. salted butter
  • 3-4 onions, halved and sliced into half moons
  • 1T. flour
  • 6 C. beef broth (see notes for preparing your own ahead of time)
  • 1½ T. Worcestershire and 1 bay leaf (if using canned beef broth)
  • ¾ C. cup red wine (I used a drier wine)
Assembly for 4 to 6 bowls of soup
  • 4 - 6 slices french baguette, sliced diagonally
  • Lots of slices of Gruyere cheese or combo of Gruyere, Swiss, Havarti (2 - 3 slices per bowl)
  • ½ - 1 C. shredded Parmesan cheese (optional)
Equipment
  • Depending on the size, you will need 4 - 6 oven safe soup bowls.
Instructions
  1. In a dutch oven, saute the onions in butter/olive oil for 30 - 45 minutes or until onions are almost caramelized.
  2. Sprinkle the flour over the onions, stir and cook for about a minute.
  3. Deglaze with the red wine.
  4. Add the Worcestershire and bay leaf(if using canned beef broth), broth and water. Gently simmer for 45 minutes or so.
  5. Turn on the broiler to high.
  6. Lightly toast the baguette slices under the broiler.
  7. Place the bowls on a sturdy cookie sheet. Ladle soup into the bowls and add a baguette slice to each.
  8. Top with 2 - 3 slices of cheese and sprinkle parmesan. Broil for 3 - 5 minutes, until nicely browned and bubbly.
Notes
Wild Cards:
Can be finished off in a slow cooker, rather than simmering on the stove.
Use less onions for more of a brothy soup.
Depending on your preference, top the bowl with 2 or 3 slices of cheese.

 HEADS UP!

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Chorizo, Mac & Cheese Stuffed Peppers

Chorizo Green Chili Mac Cheese Stuffed Peppers

I couldn’t let my lack of photography skills in between my fellow foodaholics and this yummy stuffed pepper recipe. Who would think that melted cheese is so flipping hard to photo without it looking nasty. So much glare too. Ugh!

Love mac and cheese? Love bell peppers? Love chorizo? If you answered yes to these questions, then I think you’ll really enjoy these stuffed peppers. I usually like my stuffed peppers with rice or quinoa. Mac and cheese sounded good to me, so here we go…

If you already have a favorite tried and true mac and cheese recipe, then by all means, do your thing. Simply add browned chorizo and a can of green chilies and you’re set to stuff your peppers. I used a heaping half cup to stuff six halved peppers. You might have some left over to throw in a casserole dish for later enjoyment. Instant gratification right out of the bowl is acceptable in our house too.

I used colby/jack cheese because that’s what I had on hand. Would pepper jack be overkill?

Check out my Chipotle Chicken Stuffed Peppers too!

Thanks so much to all of my new readers and subscribers. I love you stopping by and I appreciate your comments. Keep ’em coming!

Heard of Ziplist yet? It’s a great way to save ALL of your recipes from across web into one recipe box. I LOVE IT! Click the save button and save this recipe to your folder today!

 

Chorizo Green Chili Mac & Cheese Stuffed Peppers
 
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Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 3 bell peppers, cut in half, stems and seeds removed
  • ¾ lb. macaroni (gluten free works nicely)
  • 1 lb. chorizo
  • 1 4 oz. can diced green chilies
  • 2 C. shredded colby/jack cheese (or cheese of choice), plus extra for topping
  • 2 C. milk
  • 4 T. butter
  • 2 T. flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown chorizo in a pan, drain and set aside.
  3. Prepare macaroni according to package directions and set aside.
  4. Carefully wipe pan clean and melt butter over low heat.
Cheese Sauce
  1. When butter is completely melted, add flour and whisk until smooth. Cook for about a minute.
  2. Whisk in the milk and stir continuously over medium-low heat until thickened, about 5 - 10 minutes.
  3. Add cheese and stir until nicely melted.
Assembly
  1. Combine the cheese sauce, macaroni and chorizo in a large bowl.
  2. Stuff the peppers with about a half cup of the mixture, give or take.
  3. Place in a sprayed baking dish, cover and bake for 20 - 25 minutes (depending on how soft you like your peppers).
  4. Remove foil, turn broiler to low and broil for about 5 minutes or until cheese is bubbly.

 

Busy Day Potato Soup

Busy Day Potato Soup watermark

Back in the day, as a young newlywed, I considered cooking to consist of opening a jar of spaghetti sauce and boiling noodles. If I was feeling super sassy, I’d butter up some bagels, sprinkle them with garlic powder and burn them under the broiler (I always forget to check on the garlic bread…even now).

What does this have to do with potato soup? This fantastic potato soup recipe reminds me of my newlywed days. Dump everything in a pot and stir. That’s it! Also, the cooking method is up to you. This works nicely in the slow cooker too. If preparing in your slow cooker, add the shredded cheese and cream cheese about an hour before serving.

I always add cracked black pepper to this soup, but I also love tossing in some paprika, nutmeg and red pepper. Totally optional. How much? A few shakes I guess. Up to you!

In a large dutch oven over medium-low heat, sauté the onion and garlic in butter until translucent. Add the milk, chicken broth and cream soup of choice (cream of onion, chicken, celery, whatever trips your trigger). Stir to combine. Add the thawed diced potatoes, seasonings and bring to a very low simmer.  Simmer for 1/2 hour, stirring occasionally. Careful not to scorch the milk.

Slowly add the cheese and then the cream cheese. Continue stirring until melted. It may not look like it at first, but it thickens up. For a very hearty, creamier soup, add the entire block of cream cheese.

If desired, garnish with bacon, cheese and chives.

I love to hear from my readers! Let me know what you think!

Busy Day Potato Soup 2 500kb

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5.0 from 1 reviews
Busy Day Potato Soup
 
Prep time
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This great potato soup is so easy to throw together!
Author:
Recipe type: Soup
Ingredients
  • ½ C. onion, minced
  • 2 garlic cloves, minced
  • 2 T. butter
  • 32 oz. bag frozen diced potatoes, thawed
  • 1 can cream of chicken, onion or celery soup
  • 3 C. Milk
  • 2 C. Chicken broth
  • 2 C. Shredded Colby/Jack cheese
  • ½ block reduced fat cream cheese (cut into small chunks)
Spice Ideas
  • Paprika, nutmeg and red pepper to taste
  • Cracked black pepper to taste
Garnishes
  • Bacon
  • shredded cheese
  • chives
Instructions
  1. In a large dutch oven, saute the onion and garlic in the butter on med-low heat until translucent, about 5 minutes.
  2. Add the chicken broth, milk and cream soup and stir well to combine. Begin bringing to a slow simmer. Season to taste.
  3. Stir in the potatoes and continue to gently simmer for about a half hour or until the potatoes are completely heated through.
  4. Slowly stir in the shredded cheese and then the sour cream.
  5. Add additional seasoning, if desired.

Peanut Butter Cup Rice Krispies Treats

 PB Cup Rice Krispy Treats

In my dreams, I inhale an entire pan of these without feeling one pang of guilt. As a kid, the ever popular Rice Krispies treat did not trip my trigger. Boring! My mom, however, was a pretty savvy lady and somehow she must have stumbled upon the idea of adding a layer of peanut butter cups. I doubt she conjured up this winning combo from her imagination. The Eureka moment undoubtably originated over morning coffee and smokes with her BFF while I was in school with my BFF (my BFF was the daughter of Mom’s BFF…clear as mud?).  They certainly weren’t surfing the net and pinning.

Or possibly from a church cookbook. I love church cookbooks. The older, the better.

Fast forward a couple of years (shut it) and it’s my turn to feed my daughter’s volleyball team before a game. I wanted to make a tasty, easy dessert. Those that love me know that I would rather whip up a batch of tacos for an army than bake a cake. Desserts are stressful. I’ve never, ever EVER made Rice Krispies treats. My Eureka moment came in the form of a fond memory (albeit hazy) of my mom making these scrumptious treats. Off to Kroger.

Basically a simple batch of Rice Krispies treats with an added middle layer of peanut butter cups,  jazzed up with melted chocolate on top.

Today I earned a few votes for Mother of the Year, thus shrinking the deficit…by just a bit.

I’d love to know where this recipe originated from. It’s all over the internet, with just slight variations. My money is on the loving, squeezably huggable grandma at the corner grocery spying a pack of Reece’s while standing in line to buy a box of Rice Krispies circa the summer of love.

Eureka!

Peanut Butter Cup Rice Krispies Treats
 
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This scrumptious dessert brings back fond childhood memories
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 7 C. Rice Krispies
  • 7 C. mini marshmallows
  • 24 peanut butter cups
  • 12 oz. chocolate chips
  • ½ C. peanut butter
  • 8 T. butter, plus extra for pan prep and hands
Instructions
  1. Butter a 9 x 13 pan.
  2. Melt 4 T. butter in a large pot.
  3. Add marshmallows and stir until melted.
  4. Add the peanut butter and stir.
  5. Add Rice Krispies and combine.
  6. Press half of the mixture into the prepared pan.
  7. Top with peanut butter cups, even spaced.
  8. Quickly press the rest of the cereal mixture on top of the peanut butter cups.
  9. Melt the chocolate chips and remaining 4 T. of butter in the microwave or over a double broiler.
  10. Stir until smooth and spread over the Rice Krispies with a spatual.
  11. Let set before cutting into bars
Notes
Have the peanut butter cups unwrapped and ready to place on top of the first layer. The Rice Krispies will set up quickly.
Lightly butter your hands so that the sticky mixture is easier to handle.

 

 

 

 

Caramelized Onion, Roasted Garlic and Gouda Dip

 Prepare for a love triangle!

This sassy dip is a ménage á trois of onion, garlic, and yummy “goudaness”!

Caramalized Onion, Roasted Garlic and Gouda Dip 1

Get back with me pronto if you care to conjure a more dignified description of this decadent app rather than the word “dip.”

According to Dictionary.com, as a noun the word dip can be defined as follows:

  1. “A creamy mixture of savory foods for scooping with potato chips, crackers, and the like, often served as an hors d’oeuvre, especially with cocktails.”

Classy when defined, but still a heck of a dippy word. Let’s look at another use of the word dip…again as a noun.

  1. “A naive, foolish, or obnoxious person.”

Memories of junior high, but with a foul descriptive noun at the end.

You get my point.

I’ve been lucky enough to have both friends and relatives taste test my newly created Caramelized Onion, Roasted Garlic and Gouda orgy of delicious goodness (aka “dip”).

Our neighbor Dave, in particular, declared it my best creation to date. If I recall, my Apricot Habanero Wings received a like amount of praise. Perhaps it was the Gumball Head talking (on both occasions), but his high praise gave me the confidence I needed to forge ahead with further market testing.

This one’s a keeper!

Roasting Garlic is a snap. Caramelizing onions takes a bit of extra time, but it’s easy. You can easily make this dip ahead of time and refrigerate it for the next day’s gathering or game day event. Even better…there are only four ingredients, all of which are staples to always have on hand.

I recently posted a Pumpkin RumChata Cheesecake recipe using my beloved Demarle at Home Large Round Mold. Guess what else you can do with this hand tray? Caramelize onions in the microwave. Gasp!

 

Caramalized Onions

Click here for another way to make yummy sweet and savory caramelized onions that will make you weep…in a good way.

With the Demarle mold method, you’ll also need the Octagonal Silpat. This helps trap the moisture and steam in the mold. I didn’t use butter or oil of any kind, although I’m sure you could. I just didn’t care to for this dip.

A word of caution: The release of steam will BURN you if you aren’t careful when removing the Silpat. Use hot pads! Serious!

Slice your onions and place in the mold, top with the Silpat and microwave on high for 3 to 3 1/2 minutes. Using hot pads, CAREFULLY remove the Silpat and give the onions a quick stir. Replace the Silpat and microwave again for the same amount of time. Again, remove Silpat and stir. Do this repeatedly until your onions have nicely caramelized. Depending on the amount of onions used, you may need to repeat the process 4 to 6 times.

While caramelizing the onions, roast the garlic in a preheated 325 degree oven. Cut the top off of the garlic bulb(s) and place on aluminum foil. Drizzle with a little olive oil, loosely close the foil and pop in the oven for about 45 minutes. Let the garlic cool before smooshing out the yummy sweet garlic into the softened cream cheese. I like leaving a few of the bulbs whole.

Combine the garlic, onions and cream cheese and then add the shredded gouda, reserving some for topping. When choosing the perfect gouda, make sure you find one that is on the softer side. Not all gouda is created equal.

Add to a sprayed baking dish, cover with foil and bake at 350 for 20 – 25 minutes. Remove the foil and broil on high for an additional 5 minutes or until nicely browned. Keep an eye on it, so that it doesn’t burn.

We like a lot of roasted garlic and caramelized onions, so adjust the amount used to your preference. This also doubles well for a larger crowd.

Enjoy!

 

Caramelized Onion, Roasted Garlic and Gouda Dip watermark

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5.0 from 1 reviews
Caramelized Onion, Roasted Garlic and Gouda Dip
 
Prep time
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Prepare for a love triangle! This sassy dip is a ménage á trois of onion, garlic, and yummy “goudaness”!
Author:
Recipe type: Appeti
Ingredients
  • 2 - 3 Medium to Large sweet onions (or more)
  • 1 - 2 Heads of garlic
  • ½ lb. gouda, approximate (choose a softer gouda that is easy to shred)
  • 1 block light cream cheese
Instructions
Roasted Garlic
  1. Preheat oven to 325.
  2. Cut off top of garlic head and remove excess skin.
  3. Place on foil and drizzle with olive oil. Fold foil over garlic.
  4. Roast for approximately 45 minutes. Cool.
Caramelized Onions
  1. If using the Demarle at Home Large Round Mold, add onions to mold and cover with Octagonal Silpat. Microwave in 3½ minute intervals, stirring in between. Use CAUTION when removing the silpat, the steam that escapes is VERY HOT!
  2. If caramelizing over the stove, melt butter in a large skillet, add onions and stir occasionally over medium to low heat. Add butter or a little broth as needed. This will take anywhere from ½ to 1 hour, depending on how low you cook the onions.
Dip
  1. Combine the onions, garlic, shredded gouda and cream cheese to a sprayed baking dish.
  2. Sprinkle additional gouda on top, cover with foil and bake for 20 - 25 minutes.
  3. Remove the foil and turn on the broiler. Broil for an additional 5 minutes or until nicely browned.

Pumpkin RumChata Cheesecake

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Between work challenges and just being a busy mom, I’m hoping that some of the volatility of the past few months are firmly behind us. I’ve haven’t been much in the mood to blog or even be social. Sometimes it’s nice to take a break, but thankfully I’ve been baking and cooking like a mad woman lately.

As both a pumpkin and cheesecake fan, I couldn’t this recipe on Taste of Home, the inspiration behind this fabulous desert. Besides, fall = pumpkin (among other things). So, what can I say about this recipe in one sentence?

This Pumpkin RumChata Cheesecake is AMAZING!

One of my favorite baking and cooking pieces in the house is the Demarle at Home Large Round Mold. It’s extremely versatile and it would be criminal not to share it. From popping popcorn in the microwave to creating the perfect cheesecake, this mold rocks! Also…if it’s good enough for The Cheesecake Factory, then it’s good enough for yours truly. Here’s a link to some Demarle at Home videos using the various molds.

Now on to an amazing ingredient that adds yet another layer of flavor to this already awesome cheesecake. One word? Anyone? RumChata!

 

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A friend introduced me to RumChata a couple of years ago and I’ve been obsessing about what to cook up. RumChata is very similar to horchata, a popular Mexican drink. RumChata is a blend of Caribbean rums and cream, flavored with cinnamon, vanilla and other secret flavors. A perfect addition to pumpkin cheesecake!

The list of ingredients is long, but don’t be deterred. The extra time and effort is worth it, especially when baking up something special for fall gatherings.

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Pumpkin RumChata Cheesecake
 
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The RumChata adds another layer of flavor to this fantastic cheesecake. It's a hit at the holidays!
Author:
Recipe type: Dessert
Ingredients
Crust
  • 1½ C. graham cracker crumbs
  • ¼ C. sugar
  • ⅓ C. butter, melted
Filing
  • 3 8 oz. packages light cream cheese, softened
  • 1 C. brown sugar, packed
  • 1 15 oz. can pure pumpkin
  • 5 oz. can evaporated milk
  • 3 T. RumChata
  • 2 T. corn starch
  • 1¼ t. ground cinnamon
  • ½ t. ground nutmeg
  • 2 eggs, lightly beaten
Sour Cream Topping
  • 1½ C. light sour cream
  • 2 T. sugar
  • 1½ T. RumChata
Caramel Pecan Sauce (adjust ingredients if needed to desired consistency)
  • 4 T. caramel
  • 3 T. pecan pieces
  • 1 T. RumChata
Instructions
  1. Preheat oven to 350 degrees.
Crust
  1. In a small bowl, combine the graham cracker crumbs and sugar. Stir in melted butter.
  2. Press into the bottom and up the sides (about an 1½ inches). of the Demarle at Home Large Round Mold. A greased 9-inch springform pan can also be used.
  3. Bake at 350 degrees for 5-7 minutes. Cool on a wire rack for 10 minutes.
Filling
  1. In a large bowl, beat cream cheese and brown sugar until smooth (I used my hand mixer).
  2. On low speed, beat in the pumpkin, milk, RumChata, cornstarch, cinnamon, nutmeg until just combined.
  3. Place mold on Demarle at Home Perforated Baking Sheet (or your favorite baking sheet. I highly suggest perforated) and bake for 55-60 minutes or until the center is just set.
Sour Cream Topping
  1. Combine the sour cream, sugar and RumChata. Spread over cheesecake and bake for an additional 5 minutes.
  2. Cool on a wire rack for 10 minutes. Carefully run a kife around the edge of the mold to loosen the sides of the cheesecake. Cool for an additional hour and then chill overnight.
  3. Carefully peel the mold away from the cheesecake and gently place on cake platter. This is easier than you can imagine.
Pecan topping
  1. This is totally optional, but I quickly whipped this up at the last minute in order to add a little pop of color to the photo and was very pleased with the results.
  2. Mix your caramel topping, pecan pieces and RumChata. Drizzle over the cheesecake.

 

Pictured are the Demarle at Home Tools I used for this recipe. Contact me if you have any questions, as I am a Demarle at Home representative.

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