Matt's parents and grandpa came over last night for a little post-Christmas dinner, the first dinner they've had at our place. I was thrilled to have occasion to use all of my serving pieces (which Matt thinks are just unnecessary).
Peppercorn Beer Cheese Dip, Homemade Sweet & Sour Pickles, and Pretzel Turtleslazy susan, my mother's
bowls and snack trays, thrifted
The dip in the center there is a delicious recipe I got from my mom. It's a peppercorn beer cheese dip. You'll need:
12 oz. Monterrey Jack cheese, cubed
1/2 - 1 cup beer (to your taste)
1 cup mayo (I used light with olive oil)
1/2 - 1 tsp. green peppercorns or freshly ground pepper to taste
Throw it all in a food processor or blender. Refrigerate 4 hours, then let sit 1/2 hour. Now you've got yourself a dip. I like it with pretzels. (originally from Gourmet Magazine)
I made the easiest "baked goods" ever. I put baked in quotes because they bake for only 5 minutes and I didn't have to measure or mix anything.ring or small twist pretzels
Rolos and pecan halves OR mini peanut butter cups and cocktail peanuts
Preheat oven to 250 degrees. Place pretzels on a baking sheet lined with foil or parchment. Set Rolo or p.b. cup in the center of the pretzel (it doesn't matter if it doesn't fit perfectly). Bake for 5 minutes. Press in nuts. Let sit overnight or until chocolate has fully hardened.
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