Peaches and Cream Crepes1 Egg
1 cup Milk
3 Tbsp. Butter, melted
1/2 tsp. Salt
1/2 tsp. Baking powder
3/4 cup Flour
Butter
1 Jar Hot Pepper Peach Cheese Ball
1 can Peaches, sliced
In a mixer, whisk egg, milk and cooled melted butter. In a separate mixing bowl, sift together the salt, baking powder and flour. While mixer is still whisking wet ingredients, slowly add dry ingredients. Grease a non-stick saute pan or griddle with butter. Pour a 1/4 cup of crepe batter and rotate pan to cover surface and thin batter. Cook until crepe bubbles and begins to brown. Flip and cook additional 25-30 seconds on other side. Stack crepes until batter is finished, then begin to assemble crepes. To assemble, spread a thin layer of Hot Pepper Peach Cheese Ball (at room temperature) on crepe and top with sliced peaches. Roll into a cylinder like a cigar and serve. |
Cheesesteak Pannini
1 Tbsp. Olive Oil
1 small Yellow onion, sliced
1 small Green pepper, julienne
Salt and pepper to taste
1 jar Hot Pepper Peach Cheese Ball
8 slices Tuscan, Olive oil or other rustic bread
1/2 lb. London broil, thinly sliced*
Heat oil in a frying pan. Add onion and green pepper. Season with salt and pepper. Saute until onions are caramelized and peppers are tender, then remove from heat and allow to cool. Spread a generous amount of Hot Pepper Peach Cheese Ball onto 4 slices of bread. Place slices of London broil, onions and green peppers on top of remaining 4 slices of bread. Top with cheese covered slices to form sandwich. Place pannini sandwiches in a pannini grill or grill pan.** Cook until bread is lightly browned and crisped.
*Substitute other favorite deli meats like smoked turkey or chicken breast.
**If using a stovetop grill pan, place a weight on top of the sandwich to press pannini. The weight could be a heavy pan, foil wrapped brick or purchased weight. |
Honey Chipotle Almonds
2 Tbsp. Butter
1/3 cup Honey Chipotle Pretzel Dip
1 lb Almonds, whole, unsalted
1 Tbsp. Cinnamon
1/2 Tbsp. Sugar
1/2 tsp. Tumeric or Cumin
1/2 Tbsp. Salt
1/2 tsp. Black Pepper
Preheat oven to 350 degrees F. Melt butter in a medium skillet. Whisk Honey Chipotle Pretzel Dip into melted butter. Add almonds and cook over medium heat for 2-3 minutes, stirring to evenly coat all the almonds. Transfer almonds to a baking sheet lined with parchment paper. In a small bowl, mix together cinnamon, sugar, tumeric and salt/pepper. Sprinkle some cinnamon mixture over almonds, to taste. Place in oven and bake for 10 minutes. Remove from oven, cool and serve in decorative bowl.
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Honey Chipotle Mustard Salmon
For Salmon:
4 Salmon Filets
Salt and pepper to taste
Honey Chipotle Pretzel Dip
For Black Beans:
1 Tbsp. Olive Oil
1 Tbsp. Garlic
15.5 oz. Black Beans
1 cup Corn kernels, fresh or frozen
1/2 cup Tomato, diced
1-2 Tbs[. Jalapeno, minced
Salt and pepper to taste
Fried tortilla strips
Season salmon filets with salt and pepper. Brush salmon filets generously with Honey Chipotle Pretzel Dip. Place in a 350 degree F oven and cook for approximately 15-20 minutes depending on thickness of filets (10 minutes per inch). Meanwhile, heat oil in a saute pan and add garlic. Add black beans, corn, tomato, jalapeno and salt/pepper. Cook for 4-5 minutes. To serve, place some of the black bean mixture onto a plate. Place a salmon filet over top the black beans. Garnish with fried tortilla strips. |
Southwest Breakfast Burrito
6-7 Eggs
1 1/2 Tbsp Southwest Dip
1 Tbsp Butter
1/2 cup Red Onion, diced
1/4 cup Green Onion, diced
1/2 cup Green Pepper, diced
1/3 cup Tomatoes, seeded and diced
1/3 cup Cheese, shredded
Tortilla Shells
In a mixing bowl, whisk together eggs and Southwest Dip. Melt the butter in a large frying pan. Add onions and green pepper and saute for 3-4 minutes. Add tomatoes, egg mixture and cheese. Cook and scramble eggs to desired doneness. Warm tortilla shells in microwave for 30-45 seconds or wrapped in foil in 350 degree F oven. Add scrambled egg mixture in a line on tortilla shell and roll into burrito and place on plate. Top with some more Southwest Dip and garnish with diced tomatoes, pepper and red onions. |
Southwest Chicken Fingers
12 Chicken Tenders, skinless, boneless
1/2 cup Buttermilk
4 Tbsp Southwest Dip
1 cup Flour
2 cup Breadcrumbs
Vegetable Oil
Salt & Pepper to taste
Heat oil in a large frying pan to 325-350 degrees F. In a shallow bowl, whisk together buttermilk and Southwest Dip. Season chicken tenders with salt and pepper. Dredge chicken tenders in flour and shake off excess. Dip into the buttermilk mixture to moisten and coat evenly. Dredge in breadcrumbs to fully coat chicken tenders. Place tenders into hot oil and fry until golden brown and crispy. |
Southwest Pinwheels
8 oz. Cream cheese
1 cup Shredded cheese, any kind
2 1/2 Tbsp Southwest Dip
1 Tbsp Sour cream
2 8 inch Flour tortillas
3/4 cup Green pepper, finely chopped
3/4 cup Any other pepper, finely chopped
1/2 cup Sweet onion, finely chopped
Mix cream cheese, shredded cheese, Southwest Dip and sour cream together with mixer and spread on a tortilla - right to the edges. Sprinkle vegetables evenly over the tortilla. Roll up as tightly as possible use a bit of the cheese mixture to seal the edges. Wrap the roll in waxed paper and refrigerate for 2-3 hours or overnight. Slice into pinwheels and serve.
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