Free recipe library and comfort food recipes

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Wisconsin Good Eats      Free Recipe Library

Seven Layer Fiesta Party Dip

Ingredients:

• 1 Can refried beans
• 1 Container 16 ounces sour cream
• 1 Package taco seasoning
• 2 Cups shredded cheddar cheese
• 1 Cup prepared guacamole
• 1 Can chopped tomato
• 1/2 Cup sliced green onions
• 1/2 Cup sliced black olives
• Tortilla Chips

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Directions:

Spread refried beans in bottom of glass cake pan. Mix sour cream with taco seasoning until well blended and spread over refried beans, top with cheese, dollops of guacamole, tomato, onions, and olives. Serve with tortilla chips.

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Southern Cornmeal Hushpuppies

Ingredients:

• 3 Cups cornmeal
• 6 Tablespoons baking powder
• 1 1/2 Teaspoons salt
• 3/4 Teaspoon pepper
• 1/8 Teaspoon white pepper
• 1 Cup minced onion
• 3 Eggs, beaten
• 3/4 Cup milk

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Directions:

Mix cornmeal with baking powder,salt pepper and onion. Mix egg with milk and whisk into cornmeal. Spoon hush puppies into hot oil and fry until golden brown.

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Western Bean Hotdish

Ingredients:

• 1/2 Pound hamburger
• 1/2 Pound bacon
• 1 Medium can pork and beans
• 1 Can butter beans
• 1 Can kidney beans
• 1/4 Cup catsup
• 1/2 Cup brown sugar
• 1/2 Teaspoon dry mustard
• 2 Tablespoons molasses

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Directions:

Fry hamburger and bacon together, Drain. Mix all ingredients together. Bake at 350 Degrees F. for 1 hour

Serves: 6

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 Old Fashion Cream Puffs

Ingredients:

• 1 Cup water
• 4 Tablespoons butter (half stick)
• 1/4 Teaspoons iodized salt
• 1 Cup all-purpose flour, sifted
• 4 Whole eggs
• 1 Whole egg yolk, slighty beaten
• 2 Tablespoons milk
• 2 Cups whipping cream (whipped with vanilla extract and sugar
• Confectioners' sugar sifted

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Directions:

Preheat oven to 375 degrees F. Butter and flour 1 very large or 2 small baking sheets, or line with parchment paper.

Pour water into heavy saucepan. Cut butter into small pieces and add to water, Add salt. Place saucepan over meduim-low heat so butter melts before water boils. Bring water just to a boil.

Remove pan from heat add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

Immediately drop 1/4 cupsful of dough 3 inches apart on baking sheet, (Or for a neater appearance, use pastry bag with 3/4 inch plain tip and pipe dough on cookie sheet.)

Combine egg yolk and milk in small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip into pan. Bake 35 minutes, until puffed, golden brown and firm.

Cool puffs on wire racks, pricking each with a cake tester or wooden pick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon,) Replace the tops of the puffs and sprinkle with confectioners sugar.

Serves: 6

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Ulitimate Lobster Cheese Fondue

 Ingredients:

• 2 Cups velveeta cheese
• 1/2  Cup milk
• 1/2 Teaspoon cayenne pepper
• 1/2 Teaspoon paprika
• 1 Broiled lobster tail or 1/4 pound crawfish tail meat
• 1/2 Cup red bell pepper, chopped
• 1 Round loaf of sour dough bread

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Authentic Burrito Pie

Ingredients:

• 1 Pound ground beef
• 1 (16 ounce) Can refried beans
• 1 Cup salsa
• 2 (4 ounce) Cans chopped chilli peppers
• 6-8 flour tortillas
• 2 Pounds grated chedder cheese
• 2 Pounds grated mozzerella cheese
• 1 Fresh onion, chopped
• 1/8 Teaspoon pepper
• 1/8 Teaspoon salt

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Directions:

Brown meat with onion, add refried beans, salsa, chilies, salt and pepper. Grease 9 x 13 pan, glass or other baking dish. Cover bottom with 3-4 tortillas. Put 1/2 of meat mixture on top then cover with 1/2 the cheeses. Repeat. Bake at 350 degrees F. for 15 to 25 minutes. Serve with lettuce, tomatoes, black olives sour cream, ect.

Serves: 7

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Classic Portobello Mushroom spread

Ingredients:

• 2 Tablespoons olive oil
• 1 Pound portobello mushrooms, cleaned diced
• 1-1/2 Cups diced yellow onions
• 1 Tablespoon finely chopped garlic
• 16 Ounces cream cheese, room temp.
• 1/2 Teaspoon onion powder
• 1/8 Teaspoon pepper
• 1/8 Teaspoon salt

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Directions:

Heat oil in large saute pan. Add mushrooms, onions and garlic and saute until all liquid is cooked out of mushrooms. Remove from heat and cool slightly, then puree in food processor until smooth. Add to cream cheese and onion powder in medium sized bowl and mix with electic mixer until smooth. Add salt and pepper.

Serves: 4

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Creamy Cheesy Chocolate Chip Balls

Ingredients:

• 1 Package (8 oz) cream cheese, softened
• 1/2 Cup butter (not margarine)
• 1/4 Teaspoon vanilla
• 3/4 Cup Confectioners sugar
• 2 Tablespoons brown sugar
• 3/4 Cup mini chocolate chips
• 3/4 Cup chopped pecans

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Directions:

Beat together cream cheese, butter, vanilla, and sugars. Stir in chips. Refrigerate 2 hours; make into ball and refrigerate 1 hour. Roll in Pecans. Serve with vanilla wafers or graham crackers.

Serves: 8

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Wisconsin Asparagus Roll Up
Ingredients:

• 16 freshly cut asparagus spears
• 16 slices sandwich bread crust removed
• 1 (8oz.) container softened cream cheese
• 8 bacon strips, cooked and cubed
• 2 Tbsp. minced chives
• 3 Tbsp. grated Parmesan cheese
• 1/4 cup melted butter

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Directions:

Place asparagus in skillet with small amount of water; cook until crisp and tender, about 6 to 8 minutes. Drain and set aside. Flatten bread with rolling pin. Combine cream cheese, bacon and chives. Spread 1 tablespoon in each slice of bread. Top with asparagus spear and roll up tightly. Place seam side down on greased baking sheet. Brush with butter. Sprinkle with Parmesan cheese. Finish in prheated oven at 400 degrees for 10 to 12 minutes or until lightly brown.

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