Aunt Reas Dip Recipes

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ALMOND CHERRY PEPITA BARS



Almond Cherry Pepita Bars image

This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

Nonstick cooking spray
2 cups crispy brown rice cereal
1 cup raw pepitas
1 cup raw almonds, roughly chopped
1/2 cup sweetened dried cherries
2/3 cup brown rice syrup
2 tablespoons almond butter
1/2 teaspoon almond extract
1/2 teaspoon flaky sea salt

Steps:

  • Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
  • Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
  • Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
  • Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams

NAN'S CRANBERRY SAUCE



Nan's Cranberry Sauce image

Nans Cranberry Sauce is a staple on Ree's Thanksgiving table.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 7

Three 3-ounce packets cranberry flavored gelatin
Two 14-ounce cans whole cranberry sauce
One 8-ounce can crushed pineapple, drained
8 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1/4 cup whole milk
1 orange

Steps:

  • Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
  • Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

AUNT REA'S DIP



AUNT REA'S DIP image

Categories     Bread     Herb     Olive     Appetizer     No-Cook     Quick & Easy

Yield 25

Number Of Ingredients 9

16 oz- Mayonaise
16 oz- Sour Cream
6 oz Can- Black Olives (chopped)
2 tsp- Dill Weed
3 tbs- Parsley Flakes
2 tbs- Beau Monde Seasoning
3 tbs- Dried Onion Flakes
1 Loaf- Rye (unsliced)
1 Round Loaf- Pumpernickle (unsliced)

Steps:

  • -Finely chop black olives -Combine all ingredients -Cut a circle in the top of the Pumpernickle and hollow out the loaf. This will serve as the bowl for the dip. -Cube the loaf of rye and the pumpernickle bread from the center of the loaf that was hollowed. -Place bread bowl in center of a platter. Pour dip into bread bowl. Place bread cubes around the bread bowl. Enjoy!

AUNT NORMA'S SPECTACULAR CRAB DIP



Aunt Norma's Spectacular Crab Dip image

My cousin Lisa had to give my aunt Norma $25 for this recipe ;0) Now the jig is up and we can make it ourselves. I am putting this out here for safe keeping

Provided by Heather Reynolds in

Categories     Crab

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup light cream
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 garlic clove
1 dash salt and pepper
1 (8 ounce) can crabmeat

Steps:

  • Blend the softened cream cheese with the cream.
  • the add lemon juice, worshtershire sauce, garlic, salt and pepper.
  • Mix everything well then fold in the can of crab meat.
  • Chill and serve with assorted crackers.

Nutrition Facts : Calories 122.9, Fat 10.4, SaturatedFat 6.4, Cholesterol 42.4, Sodium 269.8, Carbohydrate 1.4, Sugar 0.2, Protein 6.2

SIMPLE ARTICHOKE DIP



Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

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