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THE SEMISWEET SISTERS

Two sisters who love to bake...

Bacon Jam Goat Cheese Dip

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Bacon Jam Goat Cheese Dip
 
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Recipe type: appetizer
Ingredients
  • 8 oz. 6-8 slices of bacon cut up into small pieces
  • 1 small onion chopped
  • 3 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 8 oz. goat cheese, softened
  • 8 oz. cream cheese, softened
  • 1 tablespoon olive oil
  • green onion or parsley to garnish
  • Serve with crostini, fresh baguette, or crackers
Instructions
  1. Cook bacon in a pan, until crisp. Remove from heat. Move bacon to a paper towel-lined plate. Remove all but 2-3 tablespoon of bacon grease from the pan.
  2. Add onion to pan with 2-3 tablespoons of bacon grease and cook on medium high heat until golden brown. Add bacon back in pan. (set aside a few pieces of bacon to sprinkle on top)
  3. Stir brown sugar, paprika, and Worcestershire into bacon mixture, until it starts to thicken, 30 seconds. Remove from heat.
  4. Beat goat cheese, cream cheese, and oil with an electric mixer until smooth and creamy.
  5. Spread goat cheese mixture inside a shallow bowl. Top with Bacon Jam. Add leftover bacon pieces, green onion or parsley for garnish.

 

 

 

 

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Slow Cooker Dressing Stuffing

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Slow Cooker Dressing Stuffing.

Stuffing, dressing, I know the difference but I still always call in stuffing even though it’s not lol.

 

I found this recipe about 10 years ago and LOVE IT! It gives me more room for everything else in the oven. I have even tried making this in the regular oven and it turned out great too. Instructions for that are at the bottom of the recipe.


Slow Cooker Dressing Stuffing
 
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Recipe type: side
Serves: 15
Ingredients
  • I cup butter
  • 2 cups diced onion
  • 2 cups diced celery
  • ¼ cup chopped fresh parsley or 2 teaspoons dried
  • 12 cups dry bread cubes
  • 1½ teaspoons salt
  • 1½ teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon pepper
  • 2.5-4 cups chicken broth
  • 2 eggs beaten
Instructions
  1. Melt butter in large saucepan over medium high heat. Cook the onion, celery and parsley (if using fresh) until soft. Let cool a little bit so you don't cook the eggs when you mix everything together.
  2. Place bread cubes in very large bowl. Sprinkle with all of the salt, pepper and spices.Pour the butter and cooked onion and celery over the top. Pour beaten eggs over the top.
  3. Pour 2 cups of broth over the top and then stir. Keep adding in broth and mixing until all the bread is moist. You don't want it to be soggy, just enough so that all the bread is moist.
  4. Coat the sides of your slow cooker with cooking spray or use a liner, then dump everting in. Cover and cook on low for 5-6 hours or high for 3.5-4 hours.
  5. *If you want to cook this in the oven, grease a 9x13 pan and bake at 350 degrees for 45-55 mins.
  6. *You can make this the night before (uncooked) and let it sit in the refrigerator, pull out that morning and start the slow cooker.

 

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Cornbread, Sausage and Jalapeño Dressing

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Cornbread, Sausage and Jalapeño Dressing.

I came across a similar recipe years and years ago, and have spent the last few years tweaking it to this one. Everyone loves it!!! It’s very versatile. I don’t like dealing with jalapeños, so I use the jared. Sometime I want to save time and buy the precooked sausage crumbles and dump them in.


Cornbread, Sausage and Jalapeño Dressing
 
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Recipe type: side
Serves: 10
Ingredients
  • ¾ cup butter
  • 1 cups chopped onion
  • 1 cup chopped celery
  • 2 jalapeños minced or ¼ cup of jared jalapeños slices
  • ½ pound of sausage cooked into crumbles- Italian, breakfast, or any kind you like
  • 1 package of cornbread stuffing mix or 3 cups of dried cornbread crumbs
  • 3 cups of dried bread cubes
  • 1 teaspoon salt
  • ¼ teaspoon of pepper
  • ½ teaspoon dried sage
  • ½ teaspoon poultry seasoning
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon dried marjoram (optional)
  • 2-3 cups of chicken broth
  • 1 egg beaten
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. In large skillet, melt the butter, then sauté the onion, celery and pepper.
  3. In large bowl mix everything except the chicken broth. Once mixed start adding in the broth and stir. The mixture should be wet but not swimming in the broth. Add enough broth so that everything is wet.
  4. Dump in greased pan and bake at 350 degrees for 40-50 mins.

 

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Soft Pretzel Bites Dairy Free

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Soft Pretzel Bites Dairy Free.

It is super easy to make dairy free soft pretzel bites. I used water in place of milk and olive oil instead of butter. They taste the same as the dairy version if not better. You get that dark golden brown color from boiling the pretzel bites in a solution of water and baking soda before baking. Some recipes call for doing an egg wash but my pretzels turn out just as dark whether I do an egg wash or not so I skip that part and save an egg.

 

So above is what your bread should look like after being in the bread machine or kneaded for a few minutes. If it’s too dry add a tablespoon of water at time until it looks right. If too wet do the same with tablespoons of flour.

Next put the dough out on a floured surface and divide into six pieces. Roll out each piece into a long rope about 1/2 inch thick.

 

Cut each rope into 1- 1 1/2 inch pieces and set aside. Next you will boil in the baking soda water solution for about 30 seconds. I could only fit about 12 in my sauce pot at a time.

This recipe made about 65 pretzel bites depending on what size you cut them. You can also split the recipe in half and make a smaller batch if you want. You probably need two cookie sheets to bake them all. You can sprinkle with salt before or after you bake them. I like to use pink Himalayan salt because coarse salt can be a little too salty for me.

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Soft Pretzel Bites Dairy Free
 
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Ingredients
  • 1 cup warm water
  • 2¼ teaspoons or 1 packet of rapid rise yeast (I use quick rise active dry yeast)
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons brown sugar
  • 2¼ cups all purpose flour
  • 1 teaspoon salt
  • Soda Bath Dip:
  • 2 Tablespoons baking soda
  • 4 cups water
  • Topping: Coarse Salt for topping-(coarse kosher salt or table salt) & olive oil
Instructions
  1. Add all the Pretzel ingredients, water, oil, yeast, brown sugar, flour and salt in a mixing bowl or your bread machine in that order. If your machine has a quick dough setting use that, if not just use regular dough setting. If kneading my hand or using a stand mixer start mixing the ingredients together. If it's too dry add a tablespoon or 2 of water if too dry, do the same with flour. Knead for about 10 minutes. Dough should be a nice ball by the time your done kneading.
  2. Let dough rise for 20-30 min.
  3. Preheat oven to 425 degrees. Line 2 baking sheets with nonstick mats or parchment paper.
  4. Put the dough on lightly floured surface and break into 6 pieces. Roll each of the 6 pieces out into long ropes about ½ inch thick, then slice into 1- 1½ inch long pieces. (see pics) Set cut pieces aside until they are all rolled and cut.
  5. Mix baking soda and water in a sauce pot until dissolved. Bring to boil on the stove top. Add 10-12 pretzel bites to the boiling water. Boil for about 30 seconds then remove with a slotted spoon. Place on baking sheet. Continue until you have boiled all the pretzels.
  6. Bake at 425 F. for 8-12 minutes or until browned. Brush with olive oil. Sprinkle with table salt or course salt. Serve with your favorite dip.

 

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Mango Salsa

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Mango Salsa.

Florida Style Homemade Fresh Mango Salsa recipe. There are several variations of mango salsa that I have tried at various restaurants in Florida. This mango salsa recipe I am sharing with you is my favorite version. It is a copycat version I made up from one of my favorite places in Florida. Did you know Florida is known for mango trees? I would love to have a mango tree in my yard!

This recipe for Mango Salsa is mild, it is not spicy. You can change up the ratio of tomato vs mango to whatever you like, this recipe is very customizable.

My favorite chips to serve with this mango salsa is Late July Organic Tortilla Chips.

Mango Salsa
 
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Ingredients
  • 1 fresh ripe mango, chopped into small chunks
  • 4-5 fresh tomatoes, chopped into small cubes
  • 2 teaspoons white vinegar
  • fresh cilantro, about 10 leaves, chopped
  • about 10 slices of mild jalepeno peppers (I used mezzetta deli-sliced tamed jalapeño peppers in a glass jar), chopped
  • 1 stalk of green onion, chopped
  • ⅛ teaspoon garlic powder
  • salt & pepper to taste
Instructions
  1. Cut and prepare ingredients. Mix together. Add salt and pepper to taste.
  2. Put in the fridge in a covered dish. For best flavor let set overnight.
  3. Serve with your favorite tortilla chips.

 

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Original Chex Mix with Cheerios

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Original Chex Mix with Cheerios.

Original Chex Mix with Cheerios

This is the Chex mix that my family has made for at least 35 years if not longer. Two years ago around Christmas I looked ALL over the internet for this recipe and couldn’t find it. My parents were gone in FL, so I called my mom and asked if she knew where I could find it at her house. I went over there and found it in her old recipe box and made it. Now I have my own copy of the recipe and if I ever lose it, I can find it on my website!

 

A few. tips:

You need 3 cups of Chex. I don’t like the wheat Chex, so I use 1 1/2 cups corn and 1 1/2 cups rice. So mix and match any way would like.

It’s very salty. I usually use celery salt and onion salt, but use garlic powder to cut out a little salt, but the original recipe calls for garlic salt too, so do what you like.

I personally never liked the burnt up, shriveled cheerios, so I set them aside and add them after I have mixed the butter mixture with everything else and then stir them in.

Original Chex Mix with Cheerios
 
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Recipe type: appetizer
Ingredients
  • 1½ cups cheerios (not honey nut, just plain
  • 3 cups of Chex cereal (1 cup rice, wheat and corn)
  • 2 cups pretzel sticks
  • 1 cup peanuts
  • ⅓ cup metled butter
  • 4 teaspoons Worcestershire sauce
  • ½ teaspoon garlic powder or garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
Instructions
  1. Preheat oven to 300 degrees.
  2. In large bowl mix cereals, pretzels, and peanuts. (If you don't like the burnt, shriveled cheerios in your mix, then set them aside for a few mins. instead of mixing them in with the rest).
  3. Mix melted butter, worscestershire, garlic, onion and celery salts. Then pour over the cereal mixture. Stir, stir and stir some more. Then add in your cheerios if you didn't earlier and stir some more.
  4. Spread mixture onto cookie sheet that has sides or split the mixture between 2 9x13 baking dishes. Bake at 300 degrees for 30 minutes, stir every 10 mins. Cool and serve. Will keep for a few weeks in a zip lock bag.

 

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