Last night was the final rehearsal for the adult Chancel Choir I direct, and we celebrated the end of another season of singing with a proper Presbyterian potluck. Jeffrey made a variation of the Blackberry Bliss Bars using raspberry and strawberry jam (the only blackberry jam we had was not seedless, and that wouldn't have gone well with this recipe).
He also put together a spicier version of his Jalapeno Bean Dip, which was served hot from the crock pot with Tostitos chips. Both items went over well.
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| Mixing up the bean dip on the stove top. |
Other food that was served included a chicken hotdish, Polish Kielbasa, deviled eggs, a green salad, miniature ham sandwiches with homemade buns, and LOTS of desserts! There were some really excellent fudgy brownies, homemade apple pie, and an unusual dessert made with fried wontons filled with a single Hershey's kiss and dusted with powdered sugar. I meant to get more pictures, but it was pretty hectic getting everything on the table and then all I thought about was eating!
Zesty Jalapeno Bean Dip
yield = about 4 cups of dip
1 teaspoon vegetable or canola oil
1/4 cup finely-chopped, fresh jalapeno peppers
1 teaspoon minced garlic
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large can (31 ounces) or two small cans refried beans
4 ounces extra-sharp cheddar cheese, grated
2 tablespoons taco sauce
1 teaspoon Cholula hot sauce
Heat the oil in a saucepan over medium heat. When the oil is shimmering, add the chopped jalapenos and stir-fry about 5 minutes. Add the garlic, fry 30 seconds, then add the cumin and cayenne and cook another 30 seconds.
Reduce heat to low and add the refried beans, stirring to mix the jalapeno mixture evenly with the beans. Cook, stirring frequently, for about 5 minutes, then stir in the cheddar cheese and taco sauce. Cook, stirring often, until the cheese is melted and incorporated into the dip. Add Cholula sauce to taste and stir in to mix.
Transfer to a serving bowl and serve with choice of chips.
Note:
Jeffrey used Ortega Medium Taco Sauce and an interesting brand of hot sauce called Cholula, which is imported from Mexico. If you don't have Cholula, you can substitute Tabasco sauce.
Reduce heat to low and add the refried beans, stirring to mix the jalapeno mixture evenly with the beans. Cook, stirring frequently, for about 5 minutes, then stir in the cheddar cheese and taco sauce. Cook, stirring often, until the cheese is melted and incorporated into the dip. Add Cholula sauce to taste and stir in to mix.
Transfer to a serving bowl and serve with choice of chips.
Note:
Jeffrey used Ortega Medium Taco Sauce and an interesting brand of hot sauce called Cholula, which is imported from Mexico. If you don't have Cholula, you can substitute Tabasco sauce.
