Real Fresh, Real Delicious Graduation Party Dish
Lemony Roasted Artichoke Dip
(Adapted from Cook’s Illustrated – Serves 10 to 12)
- 2 slices white sandwich bread, quartered
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter, melted
- 2 (9-ounce) boxes frozen artichokes (unthawed)
- 1 tablespoon olive oil
- Salt and pepper
- 1 onion, diced
- 1 cup mayonnaise
- 4 oz cream cheese, AT ROOM TEMPERATURE
- ½ cup grated Parmesan
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme leaves
- Pinch of cayenne powder
- Pulse the bread in a food processor to coarse crumbs, about 6 pulses.
- Toss the bread crumbs with the Parmesan and butter.
- Set aside.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Line a baking sheet with foil.
- Toss the artichokes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and spread out over the prepared baking sheet.
- Roast the artichokes, stirring occasionally, until browned at the edges, about 25 minutes.
- Let the artichokes cool and then chop coarsely.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until just shimmering.
- Add the onion and cook until softened, 5 to 7 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer the onion mixture to a large bowl and set aside.
- Stir the mayonnaise, cream cheese, Parmesan, lemon juice, thyme, and cayenne into the onion mixture until uniform, smearing any lumps of cream cheese against the side of the bowl with a rubber spatula.
- Gently fold in the chopped artichokes and season the mixture with salt and pepper to taste.
- Transfer the mixture to an ungreased 8-inch square baking dish and smooth the top.
- Sprinkle the bread crumbs evenly over the top.
- Cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days.
- Adjust an oven rack to the middle position and heat the oven to 400 degrees.
- Unwrap the dip and bake, uncovered, until hot throughout and the bread crumbs are golden brown, 20 to 25 minutes.
- Let cool for 5 minutes before serving.
More delightful dips for your end of school get together:
Visit your local Brookshire Brothers to get cookin' today!
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
Australian Sausage Roll
Ingredients1 pound pork sausage¾ cup onion, finely chopped2 teaspoons fresh basil, finely chopped1 tablespoon fresh chives, thinly sliced3 garlic cloves, minced1 teaspoon paprika or smoked paprika¼ teaspoon salt¼ teaspoon pepper¼ cup flour, reserved for rolling out pastry1 sheet frozen puff pastry, thawed1 egg, beaten with 1 tablespoon water
- Preheat oven to 350°F.
- In a large bowl, mix together the sausage, onion, basil, chives, garlic, paprika, salt and pepper until thoroughly combined.
- Lightly dust the counter with a small amount of flour. Roll out the sheet of puff pastry into a 12x15 inch rectangle.
- Slice it across the middle so you have two 6x15 inch rectangles. Brush each longer edge with the egg wash.
- Using your hands, divide the sausage mixture in half. Form a long log of sausage along the edge of the dough of each rectangle.
- Roll it up and press the edge to seal. No need to seal the ends because you want the grease to cook out.
- Place each roll on a cookie sheet lined with parchment paper.
- Brush the entire roll with the egg wash and then sprinkle the tops with paprika, white and black sesame seeds.
- Place in oven and bake at 350°F for 20 minutes.
- When the 20 minutes is up, remove from oven and tip pan to drain grease.
- Increase heat to 375°F and bake for another 8-10 minutes, or until the tops are golden brown.
- Remove from oven and let cool for at least 15 minutes.
- Slice into 2 inch pieces and serve.
- Preheat the oven to 350°F.
- Line sheet pans with parchment paper.
- In a large bowl, stir together the oats, flour, sugar, salt, and coconut.
- In a saucepan over medium-high heat, melt the butter and dark corn/golden syrup until mixture is bubbling.
- In a large bowl, combine the baking soda and boiling water, then stir in the hot butter mix. Be prepared: the mixture will bubble up energetically.
- Stir the butter mixture into the dry ingredients until mixed.
- Drop the dough, by teaspoonful, onto the prepared baking sheets. Leave at least 1 1/2" between them; they will spread quite a bit.
- Bake the cookies for 12 to 15 minutes, until they are a deep mahogany brown; the cookies are meant to be crisp/crunchy and dark brown, not chewy/light brown.
- Remove the cookies from the oven, and cool them on the baking sheets.
- Store, well wrapped, for a week or so at room temperature; freeze for longer storage.
- Yield: about 3 dozen 2 1/2" cookies.
Baked Potato Dip
- Preheat oven to 350°F. In a large bowl, beat cream cheese and sour cream until smooth. Add cheddar cheese, chopped green onions, and bacon and mix well.
- Spread in a lightly greased 9X13-inch baking dish. Cover with aluminum foil and bake in preheated oven for 25-30 minutes until hot and bubbly around the edges.
- Serve warm with potato chips.
Southwest Egg Roll Dip
- In a large bowl, mix chicken, corn, beans, diced pepper, green onion, spinach, and shredded cheese.
- In a separate bowl, smash the avocados to a smooth paste. Add the ranch dressing, cilantro, lime juice, cumin, chili powder, cayenne, salt and pepper, and mix until smooth.
- Combine the dressing with the chicken mixture. Cover and refrigerate for at least 4 hours.
- Serve dip with assorted chips and crackers.
Four more easy & epic crowd pleasers (with lots of bacon):
Courtesy of our vendor partner Bar-S Foods
Visit your local Brookshire Brothers for all your game-day needs!
Mrs. Lynne's Famous Holiday Party Punch
- One 2 liter bottle of Sprite, chilled
- One 2 liter bottle of Ginger Ale, chilled
- 25 ounces (one bottle) Sparkling Cider, chilled
- 12 ounces Frozen Orange Juice Concentrate, slightly thawed
- 64 ounces (one bottle) Cranberry Juice, chilled
- Fresh Cranberries
- Serves approximately 35 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and keep in mind that guests may want seconds (or even thirds).
- If you would like your party punch to have a little more “punch”, add champagne!
Real Fresh, Real Delicious Orange-Lime Margarita
- Moisten the rim of a glass with orange wedge and add salt to the rim if desired.
- Add orange juice, lime juice, orange liqueur, tequila, and agave nectar to a cocktail shaker filled with ice.
- Shake until cold and then strain over crushed ice into glass.
- Garnish with an orange wedge and sprig of mint.
SET THE MOOD
BEST SEATS IN THE HOUSE
NEVER MISS A PLAY
NOTHING BUT NET
- Combine chili and undrained beans in medium saucepan; heat until hot
- Arrange tortilla chips on large platter. Top with chili mixture; sprinkle with cheese.
- Top with drained tomatoes and additional toppings, such as guacamole, sour cream, sliced ripe olives, or sliced green onions (if desired).
Four more easy crowd pleasers (with lots of bacon):
Courtesy of our vendor partner Bar-S Foods
Cheddar-Bacon-Ranch Layered Dip
- In a medium bowl, stir together cream cheese and ranch dressing. Spread in a 9-inch pie plate or other shallow bowl. Sprinkle with bacon, tomato, green onion and cheddar cheese. Serve immediately or cover and refrigerate up to 8 hours.
- Serve with tortilla chips or crackers.
Don't forget to check out these other game day recipes from Bar-S Foods as well!
Planning a graduation party can be daunting—even for the pros. Read these practical tips that can be applied to your own graduation bash.
Easy but Artful!
- Orange-and-black school colors can pose a decorating dilemma. To keep away from a Halloween look, use white as the main color, accented with orange and black for invitations, centerpieces, food label cards, paper goods, cupcakes, even flowers. Think outside of the box when dealing with tricky school color.
- Use cupcakes as a centerpiece
- Search 'sprinkles' to find more recipes to adapt to school colors.
- To give the serving table a multi-dimensional look, place boxes of varying size on the table, covered them with linens and places plates and platters on top.
More Artful Tips
- Cover rented tables with plastic tablecloths, then wrap with length of tulle and tie with bow to keep ends in place.
- Set the table 1-2 days ahead. Put out paper goods, serving platters, food label cards and, serving and eating utensils.
- Set up self-service coffee and beverage tables. If you are outdoors, fill coolers with beverages and label what's on each one.
- Make colorful food label cards for each food. Use half a lime as the food label holder for the plate of Key Lime Bars.
- Strawberries, raspberries, thin slices of lemon or lime and lemon leaves all make super-easy garnishes for just about any platter.
- For a dash of elegance, dust desserts with powdered sugar or cocoa.
*courtesy of BettyCrocker.com
With the Holiday Season nearing an end, there are still some major things to plan for! We've got your "to-do" list of Entertaining Tips that can be used for any ocassion.
- Don't wait until the last minute to plan for your party
- Choose a theme - with NYE coming up, its the perfect time to theme a get-together with clocks, or other whimsical party things that emphasize "midnight"
- Have more refreshments on hand than you'll think you need. It's always better to have leftovers than running out.
- Set the tone with music, subtle lighting (try candles) and simple decorations such as flowers.
- Don't leave guests empty-handed. Offer an hors d'oeuvres or beverage as soon as your guests arrive.
- Have plenty of food. And remember, it's fine to keep it simple.
- Keep circulating! Try to make all your guests feel comfortable.
- Small dishes are easy and fun. Prepare them ahead of time or enlist the help of a caterer so you can spend more time with guests.
- Try a buffet - They keep guests moving, mingling, and free to pick and choose. Include wine in the spread so your guests can sample different wines with a variety of dishes.