Creamy Brownie Dip

This Cookin’ with Carbo dessert is perfect for the weekend or anytime:

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

There is nothing better than a warm brownie, until now! Join me around the dipping bowl for a creamy brownie dip that will allow you the same great brownie flavors without having to turn on the oven in the summer. It is like Growing up Carbo, when my mom would let me “lick the beaters” from the mixer. This tasty treat is perfect for your next kids birthday party, or satisfy your girlfriends chocolate craving at the next baby shower!

This no-bake Brownie Dip dessert is a chocolate lovers dream!

 

Creamy Brownie Dip

8 ounces cream cheese, light or regular, softened

4 tablespoons butter, softened

2 cups powdered sugar

5 tablespoons all-purpose flour

5 tablespoons cocoa powder

3 tablespoons brown sugar

1 teaspoon vanilla

4 tablespoons milk

Place the cream cheese and the butter into a bowl and mix with a hand-held mixer. Slowly add the powdered sugar, and continue mixing. Add the flour, cocoa powder, brown sugar, vanilla and milk. Mix until smooth. Add additional powdered sugar or milk if needed, until the desired consistency is reached. It is ready to serve with marshmallows, cookies, wafers or apple slices.

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

 

Bacon and Avocado Dip

Shindigz welcomes Mark Carboni and his collection of recipes to our party family:  

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Growing up Carbo, I have found the greatest joy being surrounded by great family and friends. Whether it’s a small gathering, or more extravagant themed party, I know that the food and drink you serve will set the tone just as much as the decor.

The best way to make an acquaintance a friend is through amazing food, fun and the ability to be honest and true. Honesty and truth, a mighty powerful combination just like the combination of bacon and avocado. Join me as I open my kitchen, to you, as I share food coupled with fun and a recipe from the Cookin’ with Carbo collection.

This Bacon Avacado Dip will be the hit of your next party!

Bacon and Avocado Dip

3 ripe avocados
1 clove of garlic – minced
1 small lime – juiced
6 slices of bacon – cooked and diced
3 T of fresh chopped cilantro
Heavy dash of salt and pepper

Slice the avocados from top to bottom and around to the top. Hold avocado in your hand and turn one side left and one side right and it will open. Remove the core and keep (just one).
Scoop the avocado from the shell and place in large bowl. Add garlic, lime, salt and pepper. With the back of a spoon. Smush the avocado against the bowl. It should be somewhat chunky. Next mix circular to incorporate all the ingredients. Drop in the bacon and cilantro and mix again.
Place the core in the center, place in refrigerate and serve within an hour of making for best flavors. (Wrap tightly or spray the top with a non stick spray to prevent discoloration).

The passion for cooking was inherited through Carbo’s maternal grandmother who inspired Mark T. Carboni (Carbo) to bring joy to friends and family through the act of preparing food and celebrations. Carbo and his partner travel to sample and learn regional and cultural differences in food. The experiences allow him to make new and exciting recipes that can be reproduce in your own home using every day products and equipment in a short amount of time. Carbo provides private cooking lessons, authored his first cookbook and keeps a highly interactive Facebook page that showcases food-talk and fun. www.facebook.com/carbocooks.

Habanero Bacon Cheddar Cheeseball

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Happy Cheeseball Day!

Maybe, just maybe you have never heard of cheeseball day before. And you are thinking to yourself “you know there are plenty of other holidays we could be celebrating why the cheeseball?” Hmm… like tax day? Pfffft!

It is a day worth celebrating! Have you ever HAD a cheeseball? I don’t mean the small crispy cheeseballs that make a great after-school snack. (Or after work snack, or beer snack, or stuck on a train for 3 hours snack…) I mean the tasty cheesy smear on a cracker or on a stalk of celery snack that if you think back, you had once or twice, loved it but never thought you could do it for yourself because let’s face it, they are magical.

I am here to show you the cheeseball light! In a few simple steps you will be the easy cheesy hero at your next gathering with this Habanero Bacon Cheddar Cheeseball.

Yummy Cinco de Mayo party appetizer – a Habanero Bacon Cheddar Cheeseball

Ingredients:

• 8 oz. cream cheese, softened
• 8 oz. sharp cheddar cheese, grated
• 1/3 cup mayonnaise
• 1  4 oz. jar diced pimentos, drained
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 Serrano seeded and diced
• 1 Habanero seeded and diced
• Salt & Pepper to taste
• 8 slices of thick cut bacon, diced

In a large bowl or in the bowl of your mixer add the cream cheese and mayo and whip till well blended.

Add the rest of the ingredients and mix till well combined.

Pour out onto a large piece of plastic wrap. Wrap the plastic around the cheese mixture and form a ball. Twist end tightly.

Refrigerate for 4 hours.
Cook up the bacon in a large skillet till crispy. Drain and cool. Crumble.

Remove cheese ball from refrigerator and roll in bacon crumbles.

Serve immediately with crackers, celery, apples or whatever else you like.

NEXT WEEK: Zucchini Carrot Squash Bread

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Almond Dip

Ingredients

• 5 slices bacon
• 1 1/2 cups whole almonds, raw
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 tablespoon chopped green onions
• 1/2 teaspoon dried dill weed
• pinch of freshly ground black pepper
• 1 teaspoon whole pine nuts (optional)
• crackers

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 300 degrees F (150 degrees Celsius).
3. Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.
4. In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.
5. Beginning at the top of the “pinecone” with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.

Watermelon Fire and Ice Salsa

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Cheesy Jalapeno Crab Dip

Ingredients

• 1 pound lump crabmeat
• 6 ounces Monterey Jack cheese, shredded
• 2/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1/2 cup diced pickled jalapeno pepper slices
• 1 teaspoon Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 pinch salt
• 1 1/2 cups sourdough croutons
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Stir together the crabmeat, Monterey Jack cheese, mayonnaise, garlic, jalapeno peppers, Worcestershire sauce, hot pepper sauce, and salt in a bowl. Scrape into an 8×8 inch, glass baking dish, and smooth the top with a spatula. Sprinkle evenly with croutons and Parmesan cheese. Dust with the paprika.
3. Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 25 minutes. Remove from the oven and allow to stand 5 minutes before serving.

Pineapple Fruit Dip

Ingredients

• 8 ounces cream cheese
• 1/2 cup marshmallow creme
• 2 cups frozen whipped topping, thawed
• 1/4 cup unsweetened pineapple juice

Directions

1. Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.

Cucumber Mango Salsa

Ingredients

• 3 mangos – peeled, seeded and diced
• 1 cucumber – peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Directions

1. Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Creamy Veggie Fondue

Ingredients

• 1/4 cup milk
• 1/4 cup white wine
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup frozen chopped spinach, thawed and drained
• 1 teaspoon ground dry mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon coarsely ground black pepper

Directions

1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.

Green Olive Caesar Dip

Ingredients

• 1 (5 ounce) package shredded Parmesan cheese, divided
• 1/4 cup chopped cilantro, reserve small amount for garnish
• 2 cups mayonnaise
• 1 cup pimento-stuffed green olives
• 1/4 cup fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon pepper
• 1/2 teaspoon white sugar

Directions

1. Place 1 cup cheese, cilantro, mayonnaise, olives, lemon juice, Worcestershire sauce, pepper and sugar in food processor or blender. Process with pulses, enough to mix ingredients together and coarsely chop olives.
2. Spoon into serving bowl and top with remaining cheese and cilantro.