Caliente Bean and Queso Dip

 

Ingredients

· Cooking spray or oil mister

· 1 (15-ounce) can fat-free refried beans

· 1 tablespoon taco seasoning

· 1 1/4 cups jarred medium salsa

· 1 (4-ounce) can diced green chiles

· 1 1/2 cups shredded reduced-fat Mexican cheese blend (6 ounces)

· 1 teaspoon chopped fresh cilantro

 

Steps

1) Preheat oven to 350°F. Spay a 9 x 9-inch baking dish with oil.

2) In a small bowl, combine the refried beans and taco seasoning and spread the mixture evenly over the bottom of the baking dish. Pour the salsa and green chiles on top of the beans.

3) Bake until the edges begin to bubble, about 30 minutes. Remove from the oven, top with the cheese, and return to the oven. Bake just long enough to melt the cheese, 5 to 6 minutes. Remove from the oven and sprinkle with cilantro.

 

From: The Skinny Taste Cookbook: Light on Calories, Big on Flavor

By: Gina Homolka with Heather K. Jones

 

Snickerdoodles

 

Ingredients

· 2 cups all-purpose flour

· 1 teaspoon baking soda

· 3/4 teaspoon salt

· 1/2 teaspoon cream of tartar

· 1/4 teaspoon freshly grated nutmeg

· 1 cup unsalted butter at room temperature

· 1 3/4 cups granulated sugar

· 1 large egg

· 1 teaspoon pure vanilla extract

· 1 tablespoon ground cinnamon

 

Steps

1) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up.

2) In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg.

3) In the bowl of a stand mixer, fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 1/2 cups of the sugar and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on low speed to combine. Add the flour mixture and mix on low speed until combined.

4) In a small bowl, combine the remaining 1/4 cup of sugar and the cinnamon.

5) Form the dough into 3 oz. balls (1/4 cup). Roll each ball in the cinnamon-sugar mixture. Place 3 to 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes. Lift one side of the sheet an up about 4 in. and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.

6) Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days.

 

 

From: 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More

By: Sarah Kieffer

 

National Cheeseball Day

Cheeseballs are the perfect addition to any meal. Whether it’s a movie night, a cookout, or a large family holiday - this simple snack food pairs well with any event. Like all good things, there’s a national day for cheeseballs too! Each year, this delicious day falls on April 17th, which also happens to be Easter Sunday this year. If you’re looking to celebrate National Cheeseball Day, the library has just the book for you! Cheese Balls by Dena Rayess provides you with 40 recipes to spice up any appetizer spread. Rayess states, “There's the classic Port Wine, the zesty Jalapeño Popper, the sweet Lemon Poppy Seed, the elegant Garden Herb, and many more”. Not only is this book filled with mouth-watering images, but the book itself has a unique retro feel to it; the fonts, binding, and die-cut cover add another level of intrigue. Here at BPL, we are such big fans of this cookbook, that it’s even been featured in a Weekly Recipe before. For anyone looking to try out a new cheeseball recipe, this book can be found under the call number “641.6 Ray” in the nonfiction section of the adult department, or on our online digital reading resource - Hoopla.

Ryan's Staff Pick

Ryan, BPL’s Young Adult Librarian chose Whiskey in a Teacup by Reese Witherspoon as his staff pick. He stated, “This is the perfect cookbook for any bookish lover! It not only gives you delicious recipes, but also great ideas on how to host your own book club.” Ryan gave this book a 10 out of 10 and said he would gladly recommend it to another. Reese Witherspoon is most commonly known as a famous American actress, but her love for reading and book club led her to start writing. To join her book club or reserve/purchase books, she has an app and a website called “Reese’s Book Club.” She has also done several collaborations with authors and various organizations. If you’re looking to start a new book club or hosting a small event, this is the perfect book for you. The perfect combination of humor and yummy snacks! To find this book, look for the call number “641.59 Wit” in the Adult Non Fiction at the BPL.

Hoppin’ John

 

Ingredients

· 6 slices bacon

· 4 stalks celery, chopped

· 1 large onion, chopped

· 1/2 pound fresh okra, sliced (or frozen)

· 1 14-ounce can diced tomatoes

· 2 cups cooked white rice

· 1 10-ounce package frozen black-eyed peas, defrosted

· Tabasco sauce, for serving

· Worcestershire sauce, for serving

 

Steps

1) In a skillet, cook bacon over medium heat until crisp. Drain on paper towels.

2) Reserve 2 tablespoons bacon drippings. Crumble bacon and set aside. In skillet, heat bacon drippings, and sauté celery and onion until softened, 2 to 3 minutes. Add okra, and continue cooking over medium heat another 10 minutes.

3) Stir in tomatoes and their juice, along with rice and black-eyed peas. Simmer until liquid is absorbed, about 3 minutes. Sprinkle top with crumbled bacon and serve with Tabasco and Worcestershire sauces. 

 

 

Makes: 6 to 8 servings

 

From: Just Like Grandma Used to Make: More Than 170 Heirloom Recipes for Remembered Tastes and Cherished Traditions

By: Lois Wyse with Liza Antelo and Sherri Pincus

 

Roasted Asparagus with Lemon

 

Ingredients
· 1 pound asparagus
· 1 T. e.v. olive oil
· Gated zest of 1 lemon
· 1/4 tsp. kosher salt
· 1/4 tsp. freshly ground black pepper
 
 
Steps
1) Heat the oven (with the oven rack in the middle) to 425°F. Wash the asparagus and snap off and discard the tough bottom end from each spear.
2) Place the asparagus in the center of a rimmed sheet pan and drizzle with the oil. Wash and dry the outside of the lemon and grate the zest directly onto the asparagus. Sprinkle with salt and pepper (about 12 turns on a pepper mill). Toss together with your hands and then spread into a single layer. Roast until just tender, about 10 ,minutes.
 
Tools Needed: rimmed sheet pan, measuring spoons, grater/zester, kitchen timer.
 
From: The Can’t Cook Book: 100+ Recipes for the Absolutely Terrified!
By: Jessica Seineld