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Fall is in the air and football season is in full swing. Are we looking for tailgate items or at-home party treats? I have a couple of recipes that might be able to fill that need.
Pepperoni Pizza Queso Dip
2 tablespoons of vegetable oil
1 small yellow onion, diced
1 red pepper, diced
1 green pepper, diced
1 10-ounce can diced tomatoes with green chilies
1 4.5 ounce can chopped green chilies
8 ounces of processed cheese, cubed
4 ounces Cheddar cheese, shredded
4 ounces mozzarella, shredded
4 ounces fontina, shredded
2 ounces Parmesan cheese, grated
Whole milk, as needed
1 teaspoon oregano
1 small jalapeno pepper, diced
1 cup sliced pepperoni, chopped
2 Roma tomatoes, small diced
Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chilies and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth.
Remove the pan from the heat and stir in the cheddar, mozzarella, fontina and parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly stirring in between additions to make sure you achieve the desired thickness. Stir in the oregano, most of the jalapeno, 3/4 cup of the pepperoni and half of the tomatoes. Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapeno and tomatoes. Serve with cheese nachos for dipping.
Hint: This is a gluten-free recipe. You might want to swap out the processed cheese and add more cheddar. Also, check that the pepperoni you use is also gluten-free. You can use whatever milk you would like for example 2%, skim etc. This recipe is a crowd pleaser.
This next recipe is a sweet treat and requires no baking for your tailgate or at a home party.
No Bake Chocolate Peanut Butter Cookies
1/4 cup unsalted butter
1/4 cup milk
1 cup sugar
3 tablespoons cocoa powder
1/2 cup peanut butter, smooth
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 tablespoon ground flaxseed
1/4 teaspoon salt
Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flaxseed and salt and stir well to combine. Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for one week. If you’d like a chewier cookie store in the fridge.
Hint: This is a gluten-free recipe. Make sure you check your oats. These are great to whip up in a moment’s notice.
-Pamela Rolley
This avocado corn salad is perfect for family football nights inside the warm house. It is packed with flavor from tomatoes, cilantro and garlic.
Avocado Corn Salad
Servings: 6 as a side salad
1 lb. cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob
2 avocados, peeled, pitted and sliced
1/2 red onion (medium), thinly sliced
1/4 cup cilantro for fresh parsley, chopped (1/2 small bunch)
2 tablespoons extra virgin olive oil
2 to 3 tablespoons lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 teaspoon sea salt, or 3/4 tsp table salt
1/8 teaspoon black pepper
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and enjoy.
These oatmeal cookies are incredibly soft and chewy.
Apple Oatmeal Cookies
Yields: 15 cookies
1 cup instant oats (measured correctly & gluten-free if necessary, see NOTES below)
3/4 cup whole wheat or gluten-free flour (measured correctly, see NOTES below)
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 tablespoons coconut oil or unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup finely diced red apple (about 1 medium)
Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
Preheat the oven to 325 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325 degrees Fahrenheit for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
NOTES: It's extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.
For the best results, dice the apples very finely. The larger the chunks, the crisper and less soft they'll be. Finely diced apples will not completely soften while baking, but they won't be quite as crunchy as larger chunks. If the cookies are stored in an airtight container for a few days, the apple pieces will naturally soften over time as well. I prefer honey crisp apples, but any red apple will work.
-Karen Sick
The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years' experience as nutritionists in the public school and university settings. You'll find their delicious offerings every other week in the Williamsport Sun-Gazette's section, The Taste.