Hot Honey Ranch Dipping Sauce

•  1 C Sour Cream
• 2/3 C Hot Honey (can blend hot honey and sriracha honey)
• 2 T Garlic Chili Oil (adjust for spice preference)
• 4 T Ranch Seasoning
• 4 T Freshly chopped Dill
• 2 t. Crushed Red Pepper Flakes

1. Combine all ingredients in a mason jar, stir until smooth.
2. Transfer to an air tight container and refrigerate for up to 10 days.
3. Serve chilled, or warmed. Your preference.

Additional uses: Use as a pizza drizzle, dipping sauce for pizza crust, or finishing sauce for roasted veggies.

Dried Chilies to Replace Chili Powder

 

How to Prepare Chiles for Cooking

Cooking with chilies is a three-step process. First, you've got to clean them by removing their stems and seeds. (Wear gloves if you're in any way sensitive to spicy food or have sensitive skin!) Next, I recommend toasting them for maximum flavor. Finally, they need to be ground or puréed. I'll walk you through each of these processes.

Clean - remove stems and seeds

Toasting chilies, just like toasting spices, can improve their flavor and add complexity. It's not 100% necessary, but it takes only a few minutes. There are a number of ways to do it.

The oven is the best method if you're toasting lots of chilies. Spread them out on a rimmed baking sheet, and place them in an oven preheated to 350°F (180°C), turning them occasionally, until they smell roasted and are very pliable. (If you toast the chilies before cleaning them, they'll also puff up.)

A skillet is a decent choice if you're doing only a few. Place them in a dry skillet, and heat over medium heat, tossing them occasionally, until they're toasted and pliable. It'll take about three minutes.

The microwave is an even better tool for the job than the stovetop, and it's my method of choice for a single batch of chilies. Just lay the chilies on a microwave-safe plate, and microwave them on high in 15-second intervals until they're toasted and pliable. It should take around 30 seconds.

Ingredients

• 3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed

• 2 small hot dried chilies, such as de árbol or cascabel, stems and seeds removed

• 3 whole rich, fruity dried chiles, such as ancho, mulato, negro, or pasilla, stems and seeds removed

• 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce

• 1 quart (950ml) homemade or store-bought low-sodium chicken stock

• Directions

  1. Place chiles on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.

  2. Combine all chiles in a medium saucepan and add chicken broth. Simmer over medium-high heat until chiles are completely tender, about 10 minutes. Alternatively, place chiles and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth.

  3. Store chile paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chile paste cubes into freezer bags to store in the freezer for up to 6 months.

  4. Exchange 4:1 (4 paste to 1 powder)

Rosemary Potato Rolls with Herbed Garlic Butter

This bread is so good it’s bound to become a tradition this Thanksgiving. Baking bread can sometimes be intimidating, but these little rolls are actually quite straightforward to make.

Ingredients

3/4 cup unsalted butter

1 1/4 cups milk

3 tbsps white sugar

1 package (2 ¼ tsp) active dry yeast

3 1/2 cups flour, plus a bit more for dusting

1/2 cup instant potato flakes

1 egg

2 tbsps chopped rosemary

2 tsps salt

For the garlic butter:

3 tbsps unsalted butter

1 large garlic clove, minced

1 tbsp roughly chopped fresh thyme

Directions

Preheat oven to 350°F.

In a small saucepan gently warm the milk, butter and sugar until butter is melted; don’t get it too hot or it will kill the yeast. Sprinkle the yeast over the surface of the warmed buttery milk and allow the yeast to bloom for 5 minutes. If it doesn’t smell “yeasty” start over/find fresher yeast.

Add the bloomed yeast liquid to a bowl of a standing mixer with a dough hook attachment. Add in the flour and potato and knead on high until combined. Add the egg, rosemary and salt and continue kneading. The dough should be slightly tacky, but not sticky. Add more flour if it seems too wet.

On a lightly floured surface, turn the dough out and shape into a ball. Transfer the dough ball to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Set in a warmer area of the kitchen and allow the dough to rise until doubled (about 1 ½ hours).

Transfer the dough to a lightly floured surface once again. Gently punch the dough down and cut into four equal portions. From those four portions continue cutting and forming small dough balls; you should have 12-18 balls in total.

Butter a baking dish or cast iron pan and transfer the shaped dough to the dish. Let the dough balls rise for an additional thirty minutes - preheat the oven to 350°F while they’re rising.

Bake for 25-30 minutes, or until golden brown.

While baking, make the garlic butter. In a small pan melt the butter with the garlic and thyme and allow the garlic to cook on low heat for 2-3 minutes.

Remove the rolls from the oven and brush with the garlic butter. Finish with a sprinkling of flakey salt. Serve warm.

Serves 16

 

Easy Yeast Rolls

Ingredients:

1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)

1/2 cup butter (one stick)

1/4 cup sugar

2 eggs (large)

1 teaspoon salt

4 cup bread flour

2 1/4 teaspoon yeast

(1 or 2 T water if needed)

Note: save the butter wrapper in the fridge for later.

Instructions:

Warm the milk to between 90 and 110 degrees F.

Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.  A second tablespoon of water can be added if still needed.  I rarely need to add the water unless the air in my home is extremely dry.
See picture for how the dough should look.

Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).

Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)

If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.


To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I make 6 rows of 4 rolls and place them in the greased pan.

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.

Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.  The color will be very subtle so make sure you do not over cook.

Serve warm with butter.
Very yummy!!!

Video link

Source: Instructables

Hot Cocoa Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup marshmallow creme

1/2 cup McCormick® Hot Cocoa Finishing Sugar, plus more for sprinkling

1 cup frozen whipped topping, thawed

INSTRUCTIONS

1 Beat cream cheese, marshmallow creme and Hot Cocoa Sugar in medium bowl with electric mixer until well blended and smooth. Gently stir in whipped topping.

2 Transfer to serving bowl and sprinkle with additional Hot Cocoa Sugar. Serve with assorted dippers such as graham crackers, fresh fruit, or marshmallows.

Hot Cocoa Marshmallow Cookies

Ingredients

2 1/2 cups all-purpose flour

3/4 cup Dutch process cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 stick (8 tablespoons) unsalted butter, softened

1 1/3 cups firmly packed light brown sugar

1/2 cup granulated sugar

1/2 cup oil

2 large eggs, room temperature

2 teaspoons McCormick® All Natural Pure Vanilla Extract

1 2/3 cups miniature marshmallows

1/2 cup McCormick® Hot Cocoa Finishing Sugar

INSTRUCTIONS

1 Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2 Beat brown sugar, granulated sugar and butter with an electric mixer (or in bowl of stand mixer) on medium speed until light and fluffy. Add oil, eggs, and vanilla; beat just until smooth. Gradually add flour mixture, mixing just until combined and scraping sides as needed. Let dough stand 10 minutes.

3 Using a cookie scoop or large spoon, scoop dough into 2-tablespoon portions. Roll each portion into a ball. Use thumbs to make a well in the center of each dough ball. Place about 6 mini marshmallows in well, then carefully pinch dough over to enclose marshmallows. Gently re-roll dough into balls.

4 Place Hot Cocoa Sugar in shallow bowl or dish. Roll cookie dough balls in Hot Cocoa Sugar until well coated. Place on prepared baking sheets about 2 inches apart.

5 Bake 13 to 16 minutes. Cool cookies on pans 3 to 5 minutes. Transfer to wire rack to cool completely.

Hot Cocoa Puppy Chow

Ingredients

1 1/4 cups confectioners' sugar

6 tablespoons McCormick® Hot Cocoa Finishing Sugar

4 cups rice squares cereal

2 cups chocolate corn puffs cereal

1 package (11 ounces) chocolate chips

2 cups miniature marshmallows

KEY PRODUCTS

INSTRUCTIONS

1 Mix confectioners’ sugar and Hot Cocoa Sugar in large resealable plastic bag. Set aside.

2 Mix cereals in large bowl. Melt chocolate as directed on package. Pour over cereal; stir gently to coat. Add chocolate coated cereal to bag with confectioners’ sugar mixture. Seal and shake to coat evenly.

3 Pour cereal mixture onto rimmed baking sheet. Stir in marshmallow. Let stand 30 minutes or until chocolate is set. Store in an airtight container at room temperature.