Here, you can learn how to make homemade pesto, so you don't have to reserve tasty pasta dishes for the warmer season only! Sweet peas replace the fresh herbs of the standard Italian basil pesto but include more classic spring ingredients. Better yet, you don't even have to wait for the first sign of fresh peas in your farmers market. Here you will need a good old bag of frozen pea. That's the best way to get a taste of sunshine even as you wait for the warmer weather to fully show up.

This basic pesto can be made in a flash in a food processor. This means you don't even have to steam or boil the frozen peas before making this dish! That's all right, just let them be a little on the firm side when you pulse them together with garlic, toasted pistachios, lemon zest and juice, Pecorino Romano cheese and olive oil in the bowl of the food processor. What will you find in this dish, the pistachios add a creamy buttery element to the dish combined with a citrus kick from our lemon juice and deliciousness from the Pecorino cheese which offsets the sweetness from the freshly shelled peas. This is one recipe that will have you ready to spring forward into the season!

How to Use Pea Pesto

Pea pesto is no different than any other pesto out there as it can be used in countless different ways. Here are a handful of my favorite ways to use it:

• Slap it on the chickpea flatbread socca then slice it into four big pieces then fry an egg and place it on each wedge of the socca. Or you can cut the socca into little triangles and, just before serving, put a spoonful of ricotta on each wedge and a dusting of lemon zest for a nibble.
• Serve it with pasta or gnocchi, otherwise, you could add a squeeze of lemon or tie it up with a twist of black pepper.
• Mix it into scrambled eggs just before those are done.
• Try putting it on top of grilled salmon or chicken.
• Mix it into asparagus or shrimp risotto after you have removed the pot from heat, just before the serving time.
• Spread it on top of crostini and top the crostini with goat or feta cheese and ground black pepper to make a seasonal munchie.
• Top carrot or asparagus soup with a teasoonful.
• Spread on thickly sliced bread and garnish with avocado or a poached egg or both.

How to Make Pea Pesto With Fresh Peas

However, if you are lucky enough to get a hold of fresh peas, of course you can use those instead of frozen peas in this recipe. As long as you are ready to spent walking around them, of course! Well, maybe for that at least I do believe that it is the reward has its effort worth it. If using fresh peas you will just need to cook them for a short time, usually by blanching. To do this, have a small pot of water to come to boil. Stir in 1 cup fresh shelled peas, and blanch until the peas turn green and remain tender, which should take about 1 minute. Empty liquid through a strainer and promptly move peas to an ice water bath. Discard the water from peas and rinse under running water, drain and put these peas in the processor and continue with the recipe.

Swaps and Substitutions

Besides the buttery sweetness, of course, pistachios grant this pesto, you can use any nuts or seeds toasted for pesto, like walnuts, almonds, cashews, or pepitas (pumpkin seeds).

You can also replace Pecorino Romano cheese with Parmesan cheese. Pecorino may also be a bit saltier than Parmesan so that you may need to add a bit more salt after grating if Parmesan is used instead.

Ingredients

• 1 1/2 cup frozen shelled peas (6 ounces), thawed (see recipe note)
• 2 tablespoons shelled roasted pistachios, unsalted or lightly salted
• 1 clove garlic
• 1 small lemon
• 1/2 cup Pecorino Romano cheese, finely grated
• 1/3 cup olive oil
• 1/4 teaspoon kosher salt, plus more to taste

Method

1. Chop the peas, pistachios, and garlic:

   Place the peas, pistachios, and garlic in the bowl of a food processor fitted with the blade attachment. Pulse until it is roughly chopped, this should take approximately 10 pulses.

2. Add the remaining ingredients:

   Squeeze the lemon and add only the zest into the food processor and chop it very, very finely. Cut the lemon in two, and then add the juice to the food processor bowl – about two tablespoons. Then, add the grated cheese, olive oil and kosher salt.

3. Blend the pesto:

   Handle the pesto, occasionally using a spatula to pull the mixture from the sides of the bowl down into the bowl about one-third of the way, until it forms a paste of sorts, around 30 seconds. Another pair of tongs already wetted until the blade was quite hot was taken and a pinch of salt flaked on with it and the meat tasted and if it were necessary salted again.

Store leftover pesto in a refrigerator in an airtight container for a week. It does not need to be brown as with basil pesto; and therefore do not put olive oil on the surface. Indeed, you can freeze pesto in a container with a lid or in ice cube trays – transfer the frozen cubes to a zip-top bag for longer storage – for up to 6 months.

Each time I recall or hear the names such as beef lemongrass skewers, I can so much relate with family reunion cum celebration of Cambodian New Year, or even my wedding rehearsal where I had the beef lemongrass skewers on the menu to add the flavor of my preferred Cambodian meal to make the day even more colorful. Lemongrass beef skewers: These despite being prepared as part of any occasion's appetizers get exhausted first. To whom can it be not easy to reach for a fragrant tasty Angus beef steak on the stick? However, beef lemongrass skewers on the other hand can be made to be special weeknight dinners.

The only issue with having lemongrass beef skewers at a party is seeing all the skewers poking out of the trash bag come the end of the party! You can easily avoid this by using thin skewers and the only thing that you would have to do is to break them in several pieces before …

What Is Kroeung (or Krueng)?

Kroeung is a paste incorporated in most foods in Cambodia according to the cross sectional casual observation. Indeed the preparation of kroeung may vary from one household to another but common essential ingredients include Londu, Makrut lime leaves, k'ruk taek, baung pak, bain prop, krambut, daon krar, Christianity, bain laksa and hued pickled ginger. Historically it is pounded with a wooden pestle over a wooden bowl or suru in the local Bemba language. Finally it all can be incorporated in a food processor.

Kroeung is used in cooking since it has abilities to make food acidic or give it a good scent. It can be used with meats and its functions include tenderizing besides enhancing flavor. Kroeung that is already made is available in the internet. You can make kroeung from Angkor Cambodian Food brand to use for this recipe.

We are also interested in identifying the type most suited for these skewers.

I prefer to use beef that has a little fat content within it. The marbling will not allow the skewer to dry out when it is being cooked through the heat on high flames. Chuck is good but you can also employ a leased ribeye that is boneless. The kroeung will tenderise the meat so I would not use anything too fancy and expensive.

While preparing lemongrass beef skewers, you will find that you need to cut the meat in order to have 1/8-inch thick pieces. If the beef is at room temperature it will be quite difficult to make thin slices. However, if you chill a piece of partly frozen meat in the freezer for 30 minutes while cooking this portion of the meat will contain the water that will turn into ice crystals and makes the structure of the meat firm which makes it easy to cut.

Substitutions

Certain of the items that are listed in this category may be hard to come by or only available in specialty shops. Do not fret for you can readily replace them with ingredients that are usually sold in supermarkets today.

• Chicken bouillon powder: I find bouillon powder very effective because it brings in lots of umami flavor into the recipe. If you cannot find this product you can instead use 1/2 teaspoon bouillon paste or 1 cube.
• Oyster sauce: In case you do not have oyster sauce then, you can use dark soy sauce which will also do the trick or even better you can use hoisin sauce.
• Shaoxing wine (or Chinese rice wine): You can always use dry sherry or mirin. Skip mirin and if you are using normal sugar and want to cut down on it, use one tablespoon for the entire recipe.
• White pepper: Use black pepper instead.

Make Ahead and Storage

This recipe is also very good to prepare in advance. After you have soaked your beef in the marinade and efficiently threading it a sheet pan, arrange 1 layer of skewers on the same prepared tray, lined with parchment paper. Ensure that the skewers do not rub on each other, or in other words they do not touch each other at all. If another layer is required add parchment paper on top of the skewers and do it again. At this point you can freeze the skewers until it is solid.

After skewers are fully frozen, take the skewers off the sheet pan and put them in a gallon-sized zip-top bag. Take your desired amount of skewers, and cook – there is no need for any thawing to be done.

What to Accompany Lemongrass Beef Skewers

What about something pickled is the best way to eat lemongrass beef skewers? Classical accompaniments to lemongrass beef skewer are pickled carrots and daikon. I also find how to prepare a quick vinegar dressing for and stir raw radish with green cumber, carrots with rice wine, sugar, salt for preparing a pickled salad and we also garnish with white jasmine rice.

Ingredients

• 1 pound of boned ribeye or chuck steak at least one inch in thickness.
• 1/2 cup kroeung
• 2 1/2 teaspoons brown sugar
• 4 cloves garlic, chopped
• 2 tablespoons neutral oil
• 1/2 tablespoon oyster sauce
• A quarter of a cup = 1/2 tablespoon chicken bouillon powder.
• 1/2 tablespoon Shaoxing wine
• 1/2 teaspoon fish sauce
• White pepper powder 1 teaspoon or use whole white pepper and grind it.

Special Equipment

• 20 bamboo skewers

Method

1. Freeze the beef:

   You can take the beef out of the packaging and put it in the freezer for about 30 minutes to let it harden to cutting.

2. Slice the beef:

   Take the beef out of the freezer and spend like 5 minutes to cut out fats that are too big. Trimmed of fat, cut from the short side of the beef; cut 1/8 inch thick and placed in a medium bowl.

3. Marinate the meat:

   Despite the Kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce and white pepper to the mixing bowl containing beef. Stir well with clean hands. Place on the plastic wrap to cover and leave it to marinate for 2 hours in the refrigerator.

4. Soak the bamboo skewers:

   Lie the bamboo skewers flat in a vessel where they will be immersed. Pour water into the container until they surround the bamboo skewers most of their length. Soak for at least 30 minutes. It is taken to avoid the bamboo skewers to burn whenever the meat is in the process of cooking.

5. Assemble the skewers:

   Lay the slices of meat on the skewer as closely as possible so that there is no empty space in between two pieces of meat.

6. Grill:

   Set a clean grill with the settings on high when the hood is closed. Let alone it for 5 minutes for the grill to heat up. After pre-heating the grill place the skewers on the grilling surface. Do not crowd the grill. Cook for 3 minutes each side.

7. Serve:

   Serve immediately.

Freeze any leftovers, covered, for 3-4 days.

Flipping through old general subject cookery books one discovers that recipes for appetizers occupy a large portion of a page, maybe third only to dessert and cookie recipes to boot. Hors d'oeuvres means out of works and people living back then where very serious with it.

Where lies the tune of the retro appetizers? Any number of things. It's brought to the table in a hot water pan. It uses canned clams. It can be given with milk, but its name has the words puff or ball in it.

Some of the special occasion recipes below are , I used to chew them when I was young when my parents entertained guests in this neighborhood. I remember the jolly and loud jokes whenever I would come out in my pajamas to hug mom and dad before sleeping.

Remember the happy times you had made while serving these 70's appetizers at your own parties. They're sure to look great…and will not be around for very long.

1. Clam Dip

   Here, we have a creamy dip that uses that overlooked canned clam that is always easy to find in stores. This one can be prepared ahead of time and just reheated, so when you have to take something somewhere, consider this dish.

2. Pineapple Glazed Ham Balls

   They are like the famous meatballs but with ground pork and minced ham. Yes, you bake these in the oven, though if you have a chance dish, you will find that serving them in it is a good idea. It give it a sweet touch and makes them so handsome!

3. Shrimp Butter

   This recipe was unearthed by author Laura Manzano using a James Beard cookbook. She added that guests would immerse themselves in a unique experience offered by shrimp butter and then be convinced by the palatability of the dish. A little shrimp goes a long way here, and best of all the efford is minimal AND it all comes in one bowl.

4. Cheddar Cheese Puffs

   Also called gourgères in France, they're essentially cheese puffs made with pâte à choux – an eggy paste cooked on the stovetop before baking. If that sounds strange, well you must for sure should try this recipe; making them is like completing a mission but trust me it is not as complex as it sounded. Yet the featherlight though highly textured bites are a delight to chew on, and especially against cocktails that could make a grown man weep.

5. Narsai's Chutney Cheese Paté

   That is why Contributor Coco Morante's mom would make this low-effort, high-payoff appetizer. It is cream cheese with a whole lot of Major Grey's chutney on top. The recipe she prepared she learned it from Narsai David, a food personality based in the Bay Area; (damn I don't think I've heard this name for sometime). This you can indeed assemble in five minutes, just before your guests are expected, insists Coco.

6. Angels on Horseback

   Angels on horseback are the striped inverse of devils on horseback, oysters wrapped in bacon, an English invention of the Victorian era that Shaw discovered at a wedding on Long Island in the 1980s. It was, he says, one of those Long Island weddings, with all the glass clinking to make the couple kiss at the wrong time, big hair to rival Farrah Fawcett Majors, and lots of Billy Joel, which was followed by the Dead Kennedys for a week to restore his equilibrium.

7. Chicken Liver Pâté

   I will eat this stuff over any other appetizer around. More often than not, you will not find anything more satisfying than a good pâté. It's not for everyone, yet we lovers of pâté go there with appreciation, not only because it rarely comes across our table. Whenever I sit down for a crock of pâté , I end up with friends for life.

8. Shrimp Cocktail

   Shrimps are best poached to keep them juicy, and this marinates this easy homemade cocktail sauce in minutes with few ingredients. This way is much better than putting it on the refrigerator tray that you get from the store You have to do it all by yourself.

9. Hot Reuben Dip

   This dip is as Midwestern as a hot, rich, and meaty dip can get, and I had first tasted it at a party. It is like Reuben sandwich of sorts—complete with the kraut–in dip. Serve with rye toasts.

10. Crab Fondue

    If you received a fondue pot as a wedding gift decades ago, it's time to use it for this luxurious dip. Willing or not, shy people find a shared pot of warm cheese and bread easy to engage with.

11. Classic Cheese Ball

    A cheese ball is party fare, as they come. It only takes minutes to prepare and you can prepare this beforehand and just set out with crackers whenever needed. You can use any type of cheeses you prefers.

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12. The second category of antipasto included prosciutto, melon, and mozzarella.

    Whenever a melon baller is used you can be sure that the space age was back in retro fashion. Oh people do love little canapés; these are made only with three ingredients and have not even been cooked. They combine in a terrific s dynamic fashion that again brought me back to the smell of Silver Palate Cookbook goodness.

13. Shrimp Dip

    If you haven't tried the tiny frozen salad shrimp, they are perfect for dipping into this appetising paste. "There is elegant cooking, and then there is throw-something-together while trying to cook it in under 10 minutes and pray that I wouldn't be embarrassed to serve this to guests," Rarely does Elise Bauer post a recipe this old. Little pink shrimp (they are sustainable and sweet) cream cheese, a dab of mayonnaise, a squeeze of lemon, chopped herbs, dash of hot sauce and dinner is served! A nice bath – thick, shrimpy, and transmitting the brightness of the lemon, herbs, and hot sauce.

14. Curried chicken salad that incorporates endive Curried chicken with endive

    Curried chicken with endive dish Endive endive is tender and slightly bitter, it complements the crispy nature when used to hold chicken salad coated mildly with curry powder and honey. You know what's as cliché as it gets, yet it holds some real quality—the curried chicken salads, for instance.

15. Salmon Mousse

    I used to be at a restaurant which offered it as one of the catering services; it was served fish-shaped from the mold. The fish mold is very unpretentious, however, salmon mousse, to my mind, tastes better and looks nicer from ramekin. Which you are much likelier to have around anyway, and not requiring them to give you permission to conduct their business for you.

16. Pickled Shrimp

    When shrimp are cooked until they are pink and then put in oil and lemons and seasonings, it is a famous southern speciality. Because of the sugar content in the ingredients, it is best eaten cold, so it can be straight from the jar in the refrigerator.

17. Cheesy Slow Cooker Sausage Balls Kosten Picker obligation for a dog fighting charge!.

    The use of toothpicks as serving utensils makes an appetizer retro and the bonus is the slow cooker. As the unifying agent, I opted for cream cheese and cheddar cheese instead of eggs and breadcrumbs because the end result is so deliciously succulent.

18. Stuffed Mushrooms

    There's probably always another one in your head if you here you put one in your mouth. I never really liked mushrooms when I was a child, there was however, nothing more inviting than a tray of hot stuffed mushrooms.

19. Homemade French Onion Dip

    I would love to take a chip right now and get a big sphere of that dip into my mouth. Oh this is why French onion dip is such a force to be reckoned with. One is prepared with slow cooked onions, but if boiling a packet of Lipton's dry soup mix and added to a container of sour cream is your kind of thing, nobody will laugh, trust me.

Yuca fries are an excellent reminder that those who enjoy french fries should definitely try yuca fries. Yuca, another top finger food is Stewart's fourth choice due to the same reason as potatoes: it is starchy enough to fry. They can be consumed as you would french fries, or as side dish, appetizer or just an accompaniment. Salt is sufficient but again adding a good dipping sauce or the pickled onions gives it a very memorable feel.

Yuca is eaten in many parts of the globe, yet yuca fries are parts of several Latin and Caribbean countries. This is a take on the yuca fries I had in Cuba and couldn't get enough of it!.

How to Make Yuca Fries

The yuca used in making this dish is parboiled to make sure the inside remains soft before the exterior turns crispy by frying. After boiling they are fried until crisp then put in salt. They can also be made in an air fryer, those will be slightly different though not quite as crunchy as deep fried yuca fries.

What Is Yuca?

Yuca is the plant that is also called cassava or manioc; it is the woody shrub which contains starchy root. It is not to be confused with yucca, a plant in the agave family which is grown for its ornamental value. Because the root is the most commonly used part of the plant, some people may just call the ingredient yuca though in some cases yuca root may be used to avoid confusion.

The root is narrow and elongated and the commercial variety commonly varies in diameter from 2 to 4 inches and in length from 6 to 12 inches. It has white hard fleshy part that is surrounded by a brown skin which has to be scrapped off. When cooked the flesh becomes pale yellow and the texture is starchy somewhat related to that of potatoes or yams. More specifically, it has a bland, sweeter, and somewhat peanut - like flavor making it suitable for use in most dishes.

First produced in South America, and now produced mostly in Nigeria, yuca is the third most important source of carbohydrates in developed tropical regions. People have included it in boiled, mashed, fried, roasted and incorporated into soups and stews among other methods. My people from Jamaica prepare a flat single bread called bammy by grating an pressing cassava.

Tip

Regardless of how the yuca is prepared it is always important to avoid eating it raw. Raw yuca has Cyanogens, but once the skin is peeled off and the tuber is boiled thoroughly the poison is neutralized rendering the tuber safe for culinary use.

How to Buy and Store Yuca

Raw yuca can be bought from the supermarket and sourced from the produce section particularly those that cater Latin and Caribbean markets. Frozen yuca is also sometimes available, peeled and sliced, making preparation a little less cumbersome.

When considering the purchase fresh yuca, one will find that the long pointy brown root looks like it has a coat of wax. What you ideally want to go for are mops with no suft of any sftness on it at all. Ideally, the ends will be cut such that you can be perceived that the flesh is white in form with no feature of black or even any grey blots on its surface. It should also be as close to odorless as possible save for emitted a fresh clean smell.

Contrary to what many might expect, yuca does not have a very long shelf life at all. When not peeled, it should be stored in a cool, dry place just like a pantry and will last for about one week. Still, that never seems to freeze well, unless it is done so well that it requires defrosting before it can be used. The fruit may be peeled and cut into chunks and then frozen for months.

How to Peel and Prep Yuca

Currently when you go shopping at the supermarket you may be lucky to find frozen yuca and the task of detaching the root's fibrous skin will already have been done on it. So if you start off with having bought the clothes, where you can see the actual process beginning, make sure you have included this step.

First, remove as much of the root, as you can with a sharp knife adjusted to the length of its both ends. Slice the yuca in halves lengthwise, saving its length to about 4 inches – this is also going to be the size of the fries. When washing, say, an apple, to clear the outer waxy bark and the inner peel do not use a vegetable peeler. Otherwise, make a small incision along the whole length of the yuca's body. Using the butter knife or your fingers can slip under the peel and use those layers to pull it away from the yuca's flesh.

If it's still too hard, you can flip the yuca piece upside down and then, with a sharp knife in hand, sire along the edge as one would do in peeling a pineapple. Brown spots can be cut out in situation when there are several of them existing in the entire fruit. But if you observe that the lines or discolouration goes all the way down to the root part of the sweeter, then it is advisable not to use it.

Enclosed in the yuca there is a longitudinal fiber stem. In my experience, it is possible to remove this core after pressure cooking but you may also peel it off while the yuca is still uncooked. If so, cut the peeled pieces of yuca in four along its length, then, using knife remove its middle core.

Yuca Fries Variations

Yuca fries are traditionally made only with salt but you want can add some spices or varied seasoning in this recipe. Some kind of spices such as garlic or any other spices could be added in boiling water while cooking the yuca in that initial process.

Depending on time and preference you could garnish your cooked yuca fries with fresh herbs or even a blend of spices of your choice. If I had to be very basic the flavor pairing would be just plain salt, pepper and simple seasonings like onion powder, garlic powder, and paprika.

Choosing a Dip

The dip is another area where we can see possibilities to put more efforts into customizing a product. If you want something a little more zesty and from the herb garden then try a chimichurri, mojito sauce or simply your favourite salsa. As for a sauce, cheese sauce, a guacamole or a mayo based dip (as we are seeing here) fit very well with the crispy yucca.

If you are not exactly a 'dip person', the tangy pickled red onions are excellent for topping.

Ingredients

For the yuca fries

• 2 pounds fresh yuca (1 to 2 roots) or 1 1/2 pounds frozen yuca pieces
• Kosher salt, to taste
• 2 quarts neutral oil – preferable for deep frying such as canola, vegetable oil or the like.

For the spicy mayo

• 2 jalapenos, that have been seeded and chopped to a coarser texture
• 1 clove garlic
• 1/2 cup mayonnaise
• 1 teaspoon fresh lime juice
• 1 teaspoon white vinegar
• Quite simply, a few good pinches of kosher salt and freshly ground black pepper to taste

Method

1. Peel and prep the yuca:

As with other root vegetables peel the yuca and cut or scrape off the two ends of the yuca after which the root should be cut into 1-inch thick pieces.

Take one piece/filet and make a slight incision along the length removing the outer layer/skin and the layer of peel running along the side of the piece. In all probability it will not come off in one piece-pry it up again with the knife under the layer of the peel and peel it from the flesh.

Do the same with the other yuca. Remove any undesirable brown part then wash the yuca under running water.

2. Boil the yuca until tender:

Place peeled yuca segments in a medium-pot boiling water, add salt to the water then let the yuca boil. Boil, then continue to simmer until tender, the yellow color will be pale, and they will start to become transparent, which usually takes around 20 minutes.

3. Make the dipping sauce:

While the yuca is being boiled, cook the spicy mayo. Place the jalapeños, garlic, mayonnaise, lime juice, vinegar and season with salt and pepper in a small blender or process with a small food processor. Purée until smooth.

4. Prepare the yuca for frying:

Although it is ready, the yuca has to be drained well and allowed to cool for 3-5 minutes before touching or handling it.

Peel the skin off the yuca and with the knife cut the yuca in half through its length and take out the filament running down its center. Slice the halved portions into wedges of approximately 1/2-inch thick.

5. Fry the yuca:

To deep fry: Turn the heat on a deep, heavy pot or Dutch oven with 2 to 3 inches of oil to medium-high and heat until the oil is at 375°F. Take a rack and place it over a baking sheet or put a paper towel on a platter.

Place the yuca wedges in batches and fry until they are golden in color, this will definitely take, at least 4 minutes at most. If oil does not submerge the yuca, flip the pieces over once in a while in order to brown all the sides. Using a slotted spoon or spider remove the yuca fries and place them in the cooling rack, or paper towel lined plate. Season immediately with salt.

To air fry: Toss the yuca wedges into a medium bowl and mix with 2 tablespoons of oil and season with salt to it. Place the wedges in the basket of the air fryer adjusting for one layer and repeat the process in cases where more wedges are being fried. Bake at 400°F until golden, brown, crisp for about 15 minutes with the bacon turned over half way through.

6. Serve:

It is necessary to serve the yuca fries whilst still hot accompanied with the spicy mayo. Leftover yuca fries should be put in an airtight container and stored in the refrigerator. They'll last up to 5 days. When you're reheating them, make sure you do so in an oven or an air fryer at 375°F until warmed through and crispy.

Of course, there are just a few families' preparations that I associate with Christmas and every year my family prepares these dishes. Many of them are sweet—the coconut cake my grandfather was fond of, and we continue eating this cake in his honor, the homemade boiled custard served with a spoonful of vanilla ice cream—but not all. However, sausage balls are also known as sausage puffs.

It is a three ingredient appetizer that I always seem to make and everybody loves them. Sausage balls, as you would know, can be taken for just about any event whether a sports event or simple functions but to me they equal Christmas, and it was always a tradition in my home to have them during the Christmas brunch.

In a recent discussion of this recipe with some of the other editors at Simply Recipes, everyone knew about it immediately. In fact, as I soon discovered, I wasn't the only one awake feasting on sausage balls in my childhood. Simply Recipe's associate social director Brooke Schuldt, claims to have a profound family inheritance to what she and Germans refer to as 'sausage cheese puffs.' (Note: It doesn't feel right to call them balls though it is much easier, so do so if you will not mind.)

The sausage cheese puff is one of the best loved recipes of my family among a lot of recipes which are our family secrets. Each holiday there were cookies, small cheesy biscuits, which my grandmother baked in the morning of that particular day. All I have been occasionally known to ask for them as birthday or Christmas prescence, that is how much I personally like them.

Brooke is actually a girl and she says: "they are most nostalgic and make me recall the moments when I was happily laughing with some of the closest people, in my grandma's living room, for example".

All her family entered the conversation, joining the conversation and revealing their favorite story about the family recipe. But if that doesn't make you want to try sausage puffs/balls, then I don't know what will.

How to Make Sausage Balls

To make about 35 sausage balls, you'll need:

• 1 pound bulk pork sausage, taken out of the refrigerator
• 2 cups Bisquick baking mix
• Cold shredded cheddar cheese 1 pound

Suggested oven temperature for this recipe is 350°F and the baking is done in a large, rimmed baking sheet which has been covered with parchment paper.

Place the sausage that has been taken out of the fridge at room temperature and Bisquick to the bowl. Then use your hands to mix it up but make sure that not everything is mixed up. Then, incorporate half of the cheese into the dough and mix properly with the rest of the cheese.

Shape the mixture into walnut sized balls, putting them at least an inch apart on the sheet. Bake in the oven until the cake is golden at the bottom and totally cooked through, 20- 25 minutes.

Tips for Making Sausage Balls

These three-ingredient gems are incredibly easy to make, but I will note one big tip: temperature is key. Your sausage must be at the room temperature while your cheese must be cold. Otherwise it is impossible to mix and all of cheese will come out as soon as it comes in contact with the oven. They become extra tidy balls and for this you can put them in the refrigerator for about thirty minutes after forming them and before baking.

A quick note about cheese: The only time I would suggest using the shredded cheese from the store is now. The outer layer containing the anti-caking agents prevents all cheese from oozing out as soon as you have made the sausage balls. Plus, it's a real time saver.

Spicy sausage is what I do prefer for sausage balls that give an extra spice to the meal. You can also substitute the cheese—sharp cheddar for more kick, or pepper Jack. It's best if the cheese is a type that melts easily.

If there is a dip at a party then you cannot help but be happy. Whether it is a simple spinach dip, the latest whipper feta dip, or even a smores dip so you can never be bored with yourself especially if a bowl of the dip is right in front of you. Just feed those crackers and turn up the volume on your tunes!

I've made my fair share of dips, but until recently I had never heard of this one: Million Dollar Dip, Neiman Marcus Dip. The dip, which came from a restaurant at Neiman Marcus, is sort of like a quieted-down pimento cheese.

They have a base of cream cheese and mayonnaise (or sometimes just mayonnaise), and there's lots of shredded cheddar, bacon, green onions, and toasted slivered almonds. This is one of the simplest recipes and you will also find it very easy to devour. As you can guess by now, there is quite a lot of texture here and it really is a luxurious appetizer to bring to any event.

How Neiman Marcus' Million Dollar Dip started

In this story, was formulated in the 1950s by Helen Corbitt, the Zodiac Room waiter service eating place situated in a Neiman Marcus store in Dallas, Texas. Although I reached out to Neiman Marcus to clarify this, the company did not respond to me. It's most probably aptly named the 'Million Dollar Dip' given some of the ingredients to it, such as mayonnaise, bacon, cheese etc. Surprisingly, there is no original recipe on the internet but you will find plenty of pretend recipes.

How to make Million dollar dip

To make the dip you'll need:

• 1/2 cup slivered almonds
• 8 slices bacon
• There are 1 packages of 8 ounce cream cheese and the cream cheese is softened.
• 1 cup mayonnaise
• 1 pk; shredded cheddar cheese, 8 oz; (about 2 cups)
• 4 scallions green, fine sliced and halved
• 1 pinch cayenne pepper

Bake the slivered almonds in a pan with slightly open flame until it turns brown. Let cool. You should fry the bacon until it becomes overcooked —I like to bake it. Remove them from the pan, allow the bacon to cool, and chopped into small pieces.

In another bowl blend the softened cream cheese and the mayonnaise until it forms a smooth paste. Add the package of cheese, the bacon bits, 3 green onions, slivered almonds and cayenne pepper. Mix until combined. Place on top the additional green onion.

Cover the bowl with some plastic wrap or put a lid on and refrigerate for at least an hour. I served it with some sort of buttery crackers but raw vegetables would also be nice.

To the Larder or Not to the Larder?

I've found two types of Neiman Marcus' Million Dollar Dip imitations: those that have just mayonnaise and those that include cream cheese. Of all the recipes in the book, those without anything but mayo appear to be the most successful, but I wanted to use cream cheese for a couple things.

First, some of the readers who tried other recipes commented that the taste of mayonnaise was present, and I didn't want this taste to overpower the others.

I envisioned that the cream cheese is going to provide a smoother, slightly denser background to this mixture the rest of the ingredients – bacon, slivered almonds, and all.

But hey: If you do not wish to use the cream cheese in this recipe you can adapt the above recipe by just leaving out the cream cheese.

Two focusing points of making Million Dollar Dip

Make sure your cream cheese is softened:

So if your cream cheese is not very soft then it is very difficult to blend it with the mayonnaise. If you are desperate you might try stirring the cold cream cheese in your stand mixer with the paddle on to help to warm it.

Amp up the flavor:

If you want to experiment with this recipe you may begin with 1/4 tsp garlic and onion powder. Also, a few dashes of hot sauce will not acts as a menace.

Guacamole! But did you know that in the U.S., we eat over 2 billion pounds of avocados each year? (Google it.) Being over 7 pounds per person is that. I'm guessing that most of those avocados go into what has become America's favorite dip: guacamole.

Guacamole: A Classic Mexican Dish

Avocados were bred in Mexico for thousands of years before the word "guacamole" and the dip were born there. The name is a combination of two Nahuatl words of Aztec in the form of ahuacatl (avocado) and molli (sauce.)

Easy Guacamole Ingredients

Ripe avocados and salt, with that being all you really need. A little bit of lime or lemon juice, a splat of acidity, will help counter the richness of the avocado after that. To further season this, add chopped cilantro, chili, onion, … and/or tomato.

Perfectly Ripe Avocados: How To Pick

Avocados that are not too ripe, not too sour, but just right, are the trick to making the perfect guacamole. If the avocados aren't ripe enough, as they will be hard and tasteless. If too ripe, the taste will be off.

To check if your avocado is ripe, gently press the outside of the fruit. If there is no give the avocado hasn't ripened. The avocado is ripe if there's a little give. If the avocado is too ripe, there is a lot of give. Use after taste testing first.

How To Cut an Avocado

To slice open an avocado, cut it in half lengthwise with a sharp chef's knife, twist apart. One side will have the pit. If you want to pull it out, you can tap a chef's knife on the pit, and twist to extract it (with a towel over your hand), or cut the avocado in half and scoop it out using your fingers or a spoon.

Other Ways To Use Guacamole

The job of guacamole in the kitchen is bigger than a party dip. Served scooped on top of nachos, it's great or as a side or topping to enchiladas, tacos, grilled salmon, or even oven baked chicken. And guacamole is good in food too. Mix some in with a tuna sandwich, your next deviled egg batch, or anything else you want!

Storing Guacamole So It Stays Green

For the best guacamole, eat it as soon as you've made it. Cut avocados, like apples, start to oxidize and become brown. While the lime juice you add (to guacamole, for example) actually contains acid that can slow down the process more than a little. If you are making the guacamole just for you, you can make it a few hours ahead and store it properly, but if you are making for a party this is great.

To keep guacamole green, our trick is to avoid letting air touch our guacamole! Place into a container, seal with plastic wrap and press down on the plastic wrap to force out any air pockets. Make sure there's not any exposed surface of the guacamole on the plastic wrap, but touching the plastic wrap itself. This will reduce to a minimum the amount of browning.

This can be stored in the fridge for up to three days. Scrape off the brown parts, or stir the remainder in with the guacamole as it sits before serving.

Guacamole Variations

You can feel free to add strawberries, peaches, pineapple, mangoes and even watermelon when you've got guacamole basics down. For instance, one Diana Kennedy favorite Mexican classic guacamole has pomegranate seeds and chunks of peaches in it. That's when you can get creative with your homemade guacamole!

Simple Guacamole:

Salted mashed avocados are the simplest version of guacamole. Don't allow other ingredients to prevent the making of guacamole.

Quick guacamole:

To make the easiest guacamole ever, take a 1/4 cup of salsa and mix it in with your mashed avocados.

Don't have enough avocados?

Add sour cream, mayonnaise or cottage cheese if you need to stretch limited supply of avocados. So what, purists may be horrified? It still tastes great.

There's a dessert I grew know where I grew up called chess pie, which seems to be a universally loved dessert almost everywhere except where I grew up. It's not until I speak to someone from the South (or at least the Midwest) and they just look at me puzzled.

"Chess pie?" they ask.

"What's that?"

If you look past the southern region, the popularity of the classic southern pie's pretty limited actually; you'll see some chess pie pop up here and there at bakeries and dessert menus. I prefer chocolate chess pie to my sister. The buttery crust is complemented nicely by the little cocoa powder added into the rich, sweet dessert.

If you're just starting out with chocolate chess pie, wow your friends with a great dessert that's also one of the easiest pies to make (we ain't telling). If you already know this tried and true recipe I hope that it will become a regular for you.

What Is Chess Pie?

Chess pie is a traditional Southern pie made of a short list of staple ingredients: eggs, sugar, and butter. Sometimes there's vanilla, cornmeal, milk, little flour, lemon, and other things you can throw in to deepen the flavor and create a thin, crispy top as well. Gentle cooking in the pie crust in the oven, it's a cooked custard pie.

Chess Pie

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Is the pie an offspring of "chest pie" — pie chest or cheese pie? Or more my favorite where is it from the Southern pronunciation of "just pie?" No one's quite sure. It's a Southern favorite, but what is certain.

A Family Recipe

I have made countless chess pies with numerous flavor profiles (lemon, buttermilk, and brown sugar, among others) but this would be the first chess pie recipe I developed myself. I started at the best possible place: the family cookbook.

My family's original chocolate chess pie recipe (somewhere around 50 years old, probably more) is a great recipe, if you have one, without bells and whistles and with no remorse. The result works, and it tastes good, but I couldn't help tinkering a bit by adding salt, espresso powder, upping the cocoa powder and par baking the crust. I am almost sure I would gain my relatives' approval.

Blind Baking the Crust: Case

Created with copper tools and machinery, these cookies are baked blind on the bottom without any components on the bottoms.

I know, I know. It does make par baking pie crust an extra step and therefore annoying! But hear me out.

Most standard chess pie and chocolate chess pie baking recipes want you to bake the filling in an unbaked pie crust. If you're feeling lazy, you can do this, but heed this warning: Having a barely cooked, slightly soggy bottom crust is what you'll wind up with. That's just the facts!

For a tender, flaky, crispy, buttery crust that is a wonderful balance for the rich, smooth filling, simply blind bake for a few minutes. Homemade or store bought crust, this is true for both. I will never skip blind baking the crust of my chess pies, it's such a big difference.

Pie Crust Problem Solving Tips

• Make sure there aren't any holes or tears in your crust. It's liquid, so if there's an opening it will leak out and under the crust.
• Once baked, blind, then check the crust quickly. If you see any small holes or cracks that were open, brush a little of beaten egg white over them and pop in the oven for about 2 to 3 minutes, to seal any holes that open.
• Put the pie in the bottom third of the oven and bake. This will further crisp up the bottom crust and will stop the edges of the crust from browning too much.

Sometimes you want a little nibble when it comes to dessert. They either reach for a treat in little hands, or else. Sometimes you're tired and you want to eat the entire package but other times, you way to want to house half a package of cookies and an entire pint of ice cream in one sitting.

Either of the above scenarios, and I find it hard pressed to come up with a more universally loved duo than Oreos and ice cream. Historically, cookies 'n' cream is often shunned into kids flavor status and that's just unfair and inaccurate. This two ingredient recipe takes justice back to Oreos and ice cream and sells them as simple, adorable mini ice cream sandwiches that everyone– kids and adults alike– will love.

It All Starts With Oreos

The beauty in using such Oreos is that they are not terribly sweet all by themselves. No other cookie can balance quite like that with your favorite ice cream flavor, and there's textural contrast as well. Now, the part to focus on is the important (and potentially controversial) part that the filling doesn't matter. We won't be using it. It's all about the cookie. There are the two most widely available options, Classic chocolate and the cult favorite Golden Oreos.

Cookie and Ice Cream Combos

I am of course going to always advocate for the best quality you can find and afford, and ice cream preferences are similar to underwear in matters of the personal. I will say, however, premium ice cream works best during the shaping step: and it's denser and creamier and melts slower than inferior, lighter, and cleaner (i.e., richer) ice cream, which is known in the ice cream world as overflow. If not, the only other thing required is that it be a flavor that matches your cookie of choice.

Chocolate Oreos: mint chocolate chip, black raspberry, coffee, salted caramel, peanut butter, and green tea (depending if I have them), and if not, Indulgences.

For golden Oreo cookies, I think lighter, fruitier flavors work best: And strawberry, peaches and cream, pistachio, or cake batter would be amazing. However, this is a great chance to get a little creative and explore flavor combinations that will please the taste buds of your family and dining guests.

Here's the Trick to Getting a Picture Perfect Ice Cream Sandwich

It seems simple enough in theory: assembly an ice cream sandwich from Oreos and ice cream — and it is, in practice! However, there is a cunning trick for making the ice cream come out just right in order for your sandwich to have the perfect bit of even ice cream to cookie ratio in every mouthful. You can whip out your slice and bake cookie skills because molding the ice cream into a parchment tube and then freezing will harden the ice cream to make a perfectly sliceable log which will create even, flat discs of ice cream ready to pair with their cookie partners.

Working with ice cream in pints is best for this technique: To serve, just free the ice cream from the pint with a dull knife around its edge, slip it out onto the parchment, and cut the cylinder in half lengthwise. Lining the two semicircular halves on their sides, end to end, will aid in the shaping process: the better, the less you have to work with the ice cream to squish into a log. Once, it's wrapped tight, leave it to harden in the freezer for a while before you could slice it. It's no better, but it is faster, and your patience will be rewarded.

Storing Ice Cream Sandwiches

And lucky for me, these ice cream sandwiches won't last long, because you probably won't want them to. Tested for science, of course, I found that letting the cookies soften a bit overnight in the freezer (at least 12 hours) gave me the best sandwich I could have. It was tender with a little give to it, but not totally crumbly. Of course, if you decide to eat them any sooner, they will crunchier cookie. But they will be so soft after 24 hours or more that you won't even need your teeth to chew them (fun for all ages!). All of this depends on what you're about.

However, however long you have them around, no matter how you keep them, store them in an airtight container, not all in one layer, all in a single layer like books on a shelf. That way the cookie tower won't be too heavy causing the ice cream to be pushed out of the sandwich.

Monster cookies are soft baked peanut butter monster cookies loaded with oats, chocolate chips, and m&ms. They're a little crispy on the outside and very moist and chewy on the inside. This is a flourless treat that uses peanut butter and oats to make a hit of a texture.

They're famously kid pleasers, but we're not even gonna pretend that monster cookies aren't a summation of all the good stuff.

When deciding about what Oats to Use for Monster Cookies?

You need quick cooking oats for this recipe. The reason I had to have quick cooking oats, which adds to the flourless in the cookies, is because the cookies are flourless. You'll need to pulse old fashioned oats a few times in a food processor to break them down so they resemble quick cooking oats.

A Note on Nut Butter

The classic monster cookie base is creamy peanut butter. Chunky will work (it just gives an extra crunch to every bite), but I find it better to go thicker. If you are allergic to peanuts, and are just looking for a new food, almond butter is a good substitute. You'll notice that the cookies you make with almond butter will be flatter, but will still be a chewy middle cookie.

In any case, make sure to thoroughly emulsify your nut butter. There's nothing wrong with natural nut butters (nuts and salt with the oil separated), but I would not recommend natural nut butters (nuts and salt with the oil mixed in). Instead, look for creamy no stir nut butter. If its nut-free entirely as well? Go for sunflower seed butter.

Mixing Up the Mix-Ins

Without M&Ms and chocolate chips, there is no monster cookie... But as always put your own twist on it! You can continue to try M&Ms in countless flavors, or there are other candies like Reese's Pieces and Heath Bar bits.

Without the M&Ms and chocolate chips, it isn't a monster cookie but you can put your twist on it! M&Ms has loads of flavors to choose from, along with Reese's Pieces, Heath Bar bits, and still so much more.

We are using semi sweet chocolate chips here, but they can be milk, dark or even tutti fruits or toffee depending on how sweet you'd like your cookies to be. Toss some rolled oats in with your flour, or chopped nuts, like pecans, or raisins for a good chew.

Naturally Gluten-Free

Oats themselves are gluten free but can contact gluten in their production and processing. To be sure these cookies are totally gluten free, make sure you use labeled gluten free oats. All of the other ingredients listed are naturally gluten free.

How to Store and Freeze Monster Cookies

Monster cookies will keep well, baked or unbaked, for 3 to 5 days in an airtight container stored at room temperature. When you freeze them, put your completely cooled cookies in an airtight container or freezer bag and they will keep for up to two months if frozen. If you want to eat them straightaway, place them in microwave for about 30 secs or leave at room for them.

Raw cookie dough can remain in the fridge, for up to 3 days, or in the freezer, for up to 2 months, before baking. Roll the dough out into a square, portion into balls and top with M&Ms and chocolate chips, then freeze in a single layer. Then you'll want to transfer them to an airtight container or freezer bag. Thaw it first and refrigerate until cold, preheat oven and bake straight from frozen, adding 2 minutes or so to the total baking time.