By Suzanne Corbett
On this episode of “Fun With Food” the podcast for sports fans who like to eat– Suzanne Corbett shows Rob Rains and Mike Rains how to make some fairly simple recipes. These are unique recipes that can be altered to what you have and what you choose to do. We invite our readers and listeners to sit in the audience, and though there is a limited number who can attend we have filed up for each one we’ve done so far. At the end of the cooking class– which was free for our studio audience to attend– they get to eat the food Suzanne and the guys make. Be sure you are on our newsletter list so you will know about the upcoming events. CLICK HERE.
Here’s the video podcast, and below that are all the recipes.
All in all there are six recipes and even just a few of them will make for a great spread.
To see the merch shown in the video, just go to STLSportsPage.com/store: CLICK HERE
Tree Trimming Party
8 ounces Cream cheese, softened
1 cup finely chopped ham
1 teaspoon horseradish
1teaspoon dry mustard
Dash of Tabasco
½ cup finely chopped nuts
thin pretzel stick
Combine cream cheeses, ham, horseradish, dry mustard and Tabasco. Mix well and shape into small ¾-inch balls. Roll in chopped nuts. Chill until ready to serve. To serve insert a pretzel in each ball. Makes about 4 dozen.
8 oz. Cream Cheese softened
8 oz. Sharp Cheddar Cheese grated
1 teaspoon Garlic finely minced
1 tablespoon grated Onion
1 teaspoons Worcestershire Sauce
1cup toasted pecans chopped
1/2 cup Dried Cranberries chopped
Combine all of the ingredients, except the pecans and cranberries. Shape into a log. Coat with chopped pecans and dried cranberries. Best served at room temperature
20 slices white bread, crusts removed
8 ounces cream cheese, softened
3 ozs blue cheese
1 egg
10 ½ ounce can asparagus spears, drained
1 stick butter, melted
sesame seeds
Heat oven to 400 degrees. Flatten bread with a rolling pin. Combine cream cheese, blue cheese and egg and mix until smooth. Evenly spread onto the bread slices, then place an asparagus spear on each. Roll up each slice jelly roll style. Dip each rolled in melted butter and roll in sesame seeds. Cut each roll in thirds. Place on a baking sheet and bake 12-15 minutes until browned and crisp.
4 tablespoons butter
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1 1/3 cups beer
1 cup chicken stock
1 pound shredded sharp Cheddar cheese
Kosher salt, fresh ground black pepper and Tabasco to taste
chopped parsley or fresh chives for garnish
Melt butter in a large saucepan over a medium high heat. Sauté celery, carrot and onions until soften. Whisk in flour and paprika and cook for a minute. Slowly stir in beer and add chicken broth. Cook until thickened. Add cheese and stir until melted. Season to taste with salt, pepper and Tabasco. Serve garnished with parsley or chives. Serve in small shot size glasses or cups.
1 sleeve club crackers
1-pound thin sliced bacon, cut strips into thirds or half
brown sugar and parmesan cheese
Heat oven to 250. Lay crackers sprinkle with brown sugar and parmesan, then wrap each in s slice of bacon. Place seam side of bacon down on a wire rack placed on a foil lined baking sheet. Bake for 2 hours, until bacon is crisp.
Holiday Red Pepper Dip – For Veggie Tray
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon prepared horseradish
Tabasco to taste
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Chill and serve with vegetables.
