February 3, 2014
Blow are the winning recipes from our #DipDAy 2014 Employee Dip Contest. <– Click here to read more about the event.
Chocolate Bourbon Sauce
1 cup Milk with 1 tablespoon reserved (See below)
2 tablespoons sugar
1 teaspoon cornstarch dissolved in the reserved 1 table spoon of milk
3 ounces bittersweet chocolate, cut into 1 in pieces. (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
1 tablespoon bourbon or 1 teaspoon pure vanilla extract
Place the cup of milk and the sugar in a heavy sauce pan, and bring the mixture to a boil. Immediately remove the pan from the heat, and stir in the dissolved cornstarch. Add the chocolate pieced, and stir the mixture until the chocolate is dissolved. Cool to room temperature, and stir in the bourbon or vanilla. (If making the sauce ahead, refrigerate it, covered, and reheat to room temperature in a microwave oven at serving time.)
8 oz sour cream (1/3 fat)
8 oz cream cheese (lite)
1/2 cup Splenda Sugar (to start)
1/2 cup Splenda Brown Sugar (to start)
1 cup Glazed Pecans.
Mix together the sour cream and cream cheese until they are smooth. Add in Splenda brown sugar, Splenda sugar and pecans. Keep adding the sugars and pecans until you are satisfied with the taste. Sprinkle brown sugar on top of finished dip and enjoy!
Side note- you can use the full fat versions and “real” sugars but this is good for anyone who has to watch their sugar intake, on a diet, etc.
Microbrew Cheddar Cheese Spread
2 1\2 Cups/225 g Shredded reduced-fat cheddar cheese
2 tbsp minced shallots
2 tsp minced garlic
1 tsp whole-grain dijon mustard
½ tsp extra-hot horseradish
7-8 tbsp/100-120 ml amber ale
1 tbsp snipped fresh chives for garnish
In the work bowl of a food processor fitted with the metal blade, process the cheese. Shallots, garlic, mustard, and horseradish until they form a coarse paste. With the machine running, pour, the ale through the feed tube and process until creamy. Scrape down the sides of the bowl once or twice until thoroughly combined. Transfer to a serving bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld. Remove from the refrigerator 1 hour before serving. Garnish with chives. Serve with Marbled Rye Toast, Baked Pita Chips, Crostini, or Pretzel Thins
1 no bake cheese cake mix
1 tub Whipped Creme
Make cheese cake mix according to package. (Do not use graham cracker crumbs.) Add Whipped Creme to cheese cake mix. Chill for a few hours. Add desired pie filling as topping. Serve with Graham Crackers or cinnamon tortilla chips
Enjoy some of the photos of our fun day!