Katey's Kitchen

Cold Mexican Chip Dip

February 18th, 2012 Posted in Appetizers Tags: Chips, Mexican, Party, Spicy

1 160z container sour cream

2 packages cream cheese

1 jar salsa

1 package shredded cheddar/taco/Mexican cheese (choice)

Jalapenos (optional)

Chips

 

~Mix sour cream, cream cheese and salsa together in large bowl and transfer to serving bowl

~Sprinkle mixture with shredded cheese and jalapenos

~Allow to chill for 1 – 2 hours

~Serve with chips

 

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Chocolate Chip Cookies

January 29th, 2012 Posted in Cookies, Desserts Tags: Chocolate, Cookies, Party

2 cups minus 2 Tbl cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp Kosher salt

2 1/2 sticks unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 Tbl granulated sugar

2 eggs

2 tsp vanilla extract

1 package Nestle chocolate chunks

3/4 package Nestle white chocolate chips

 

~Sift flours, baking soda, baking powder and Kosher salt into a bowl.  Set aside

 

~Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be used in batches, and can be refrigerated for up to 72 hours.

 

~When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.  Set aside.

 

~Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up.  Sprinkle lightly with kosher salt and bake until golden brown but still soft, 15 – 17 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  Repeat with remaining dough, refrigerated, for baking remaining batches the next day.  Eat warm, with a big napkin.

 

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Chocolate Caramel Rice Krispie Bars

December 20th, 2011 Posted in Chocolate, Cookies, Desserts Tags: Caramel, Chocolate, Party, Rice Krispies

1 package (16 oz) refrigerated chocolate chip cookie dough 

1 package (12 oz) milk chocolate chips

1 container (16 – 18 oz) caramel apple dip

3 cups crisp rice cereal

1 1/4 cups chopped nuts (optional)

 

~Preheat oven to 350

~In lightly greased 9 x 13 pan break up cookie dough and press evenly on bottom of pan

~Bake for 15 – 18 minutes – set aside

~In medium sauce pan, melt together 1 cup chocolate chips and 1 cup caramel over medium heat.  Stir constantly until melted and smooth

~Remove from heat and stir in cereal and nuts

~Working quickly, spread chocolate mixture over the cookie dough, pressing firmly – set aside

~In small saucepan, melt together remaining chocolate chips and caramel dip.  Stir constantly until smooth. 

~Working quickly, spread over cereal layer

~Refrigerate until set

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