Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar
• 3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in the vanilla and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips and nuts, if using.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chocolate chips or nuts, if you choose.

My friend Victoria had a Dip-off in honor of the Seinfeld episode where Elaine's boyfriend asks the question "Why can't dip be a meal?" Turns out the answer is because eating one's body weight in dip is a bad idea, physically emotionally, spiritually... anyway this was one of the dip's I made, and I don't mind saying that it won the award for the best sweet dip. It tastes exactly like it sounds- cookie dough dip.

Sweet Potato Hummus

Ingredients
1 pound sweet potatoes
1 teaspoon cumin
1 large lemon, juiced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon tahini
1 tablespoon olive oil
3 teaspoons brown sugar
Zest of one orange
Pita slices, toasted, or bagel chips


Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh. Toast the cumin seeds on low heat, then crush by hand. (Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board.) Add seeds and sweet potato to the food processor, together with the lemon juice, salt, cayenne pepper, black pepper, olive oil, brown sugar, orange zest and tahini. (Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.) Blend until smooth and creamy. (You may want to add more salt or sugar, depending on the sweetness of the potatoes.)

Hello, deliciousness. I was a little unsure of this at first but then I pretty much wanted to eat the whole thing with a spoon- it helped to let it sit for a day to let the flavors meld.

Sweet Potato and Black Bean Soup

Ingredients

1 pound dried black beans
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded carrots
1 Tbls olive oil
1 1/2 cups of sweet potato puree
2 cups reduced-sodium chicken or vegetable broth
1/2 Tbls Mrs. Dash Southwest Chipotle seasoning
1/2 tsp ground cumin
1 tsp sea salt

1. Rinse and pick over beans for rocks. Cover dried beans with water and bring to a boil for 2 minutes. Remove from heat and allow beans to soak for 1 hour. Drain.

2. In a small skillet, heat olive oil over medium heat. Add onions, garlic and carrots and saute until onions are tender.

3. Combine beans, sauteed vegetables, sweet potato puree, broth and seasonings in a large pot. Bring to a boil, reduce heat and simmer until beans are tender, about 1 hour. Serve with sour cream if desired.

For variation, add any of the following to the soup as it simmers:

* 1 can corn, drained
* 2 chicken breasts, cooked and shredded
* 1/4 cup fresh cilantro, chopped and 1 tsp fresh lime juice

White Bean and Kale Soup with Turkey Sausage
14 cups of soup or 9 1-1/2 cup servings

1 pound Italian turkey sausage (casing removed)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
2 stalks celery (chopped)
2 carrots (chopped)
1 28 ounce can diced tomatoes
1 14.5 ounce can white beans
1 bunch kale (chopped)
1/2 teaspoon oregano
1 bay leaf
1/4 red pepper flakes (optional)
salt and pepper to taste
1 parmigiano reggiano rind (optional)
* chicken stock (I needed 7 cups of 99% fat-free stock and 2 cups of water. – Kris)

1) In a large skillet, cook sausage over medium-high heat until browned, breaking it up with the back of a spoon as you go. Remove to a plate when finished.

2) In the same skillet, heat oil over medium or medium-high heat. Add onion. Cook between 7 and 10 minutes, until soft, stirring occasionally. Add garlic. Cook about 30 seconds, until fragrant.

3) Add sausage and the remaining ingredients, ending with enough chicken broth to just cover everything. Cover, turn the heat to high, and bring to a boil. Once boiling, drop heat to a simmer and cook between 30 minutes and 1 hour.

4) Fish out bay leaf and cheese rind. Serve. Garnish each bowl with parsley and grated parm.

Pasta with Kale and Chick Peas
(Serves 4-6)

3/4 box shaped pasta (I chose castellane, which looks somewhere in between large shells and rigatoni)
1/2 large bunch kale, chopped and thick stalks trimmed
1 can chick peas, drained
3 cloves garlic, minced
1-2 tbspn olive oil
1 – 1 1/2 cup heavy cream
1 tbspn butter
1/2 cup grated parmiggiano
1/4 tspn red pepper flakes
Optional: fresh basil leaves
Sea salt, freshly ground black pepper

Boil pasta in salted water. In a large saucepan, heat olive oil, and add kale and garlic. Stir for a minute or two, and add chick peas. Add red pepper flakes, salt, and pepper to taste. Slowly add cream and bring to a boil. Stir in pasta, butter, optional fresh basil, and parmiggiano, and season with a little more salt and pepper. After a quick toss, serve immediately. Add more parmiggiano on top if desired.

Black Bean Hummus

Ingredients

• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
• Dash of ground red pepper
• 1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation

1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

This is a recipe I found in a magazine that was inspired by the black bean hummus at Barley's Pizzeria in Greenville- one of my favorite foods in the whole city, hand down. DELICIOUS.

Gnocchi with Vodka Cream Sauce

• 1 package gnocchi
  
• 2 tablespoons butter
• 1 tablespoon finely chopped shallots
• 2 tablespoon vodka
• 3 tablespoon heavy cream
• 1 cup Gabriel's Tomato Sauce, recipe follows

Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander.

To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes.

Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve.

Gabriel's Tomato Sauce:

• 14 ounces canned or fresh ripe tomatoes
• 3 tablespoons olive oil
• 6 fresh basil leaves
• Kosher salt and freshly ground black pepper

Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.

Kristen and I made this for a few friends during her visit to South Carolina, and it was very well received. I just love gnocchi.

Mexican Casserole

• olive oil for sauteing
• 3 cloves garlic
• 1 onion
  
• 3/4 pound cubed skinless, boneless chicken breast meat
• 1/2 (1.25 ounce) package taco seasoning mix
• 1 (15 ounce) can black beans, undrained
  
• 1 (8.75 ounce) can sweet corn, undrained
• 3/4 cup salsa
• 1 cup shredded Mexican-style cheese
• 1 1/2 cups crushed plain tortilla chips
  

1. In a large skillet over medium high heat, saute garlic and onions. Add chicken and saute until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa. Cover skillet and simmer over medium low heat for 10 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Yummy. Took this to the Nielsen's shortly after John Paul was born- made half for them and half for myself. It's incredibly easy, cheap and adaptable. I served Patrick leftovers the next day and he gushed about them. A little avocado on top really makes it perfect.

Sausage Balls

• 1 pound ground pork sausage (I use hot- it's not that spicy)
  
• 2 cups Bisquick baking mix
• 1 pound sharp Cheddar cheese, shredded
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.
3. Bake in preheated oven for 10 minutes, until golden brown.

Sausage Balls are, apparently, a southern staple- one I had never encountered prior to my move. I was recently introduced to them at a friend's bridal shower, and when I looked up the recipe, I couldn't believe they were made of three ingredients! So incredibly easy, and totally delicious.

Artichoke Spinach Dip

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened
  

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute the garlic in a pan. In a mixing bowl, combine the garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, half the mozzarella cheese, Parmesan cheese and cream cheese.
3. Spread in an 8x8 inch baking dish. Sprinkle the remaining mozarella cheese on top.
   
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

This might be my favorite food... ever. Seriously. When served with a sweet beer bread it's just like this cheesy garlicy party in your mouth. Mmmm I'm so glad I have leftovers.