Here it is my Superbowl recipe. Wait for it … White Pizza Dip. Thank me (or Lipton) now. It contains a lot o’cheese, I do eat healthy -I promise. This is a potluck taker, a party pleaser — it is the sheezy! Want to get fancy with it? Stick it in a fondue or bread bowl.

A friend turned me on to this recipe at a long ago work potluck, it was love at first taste. I decided to take the recipe and make it mine. It became my go to for work potlucks and by omitting pepperoni and adding chopped tomatoes, it became vegetarian. I like to make a dish all can appreciate however if you are lactose intolerant then this dish is so not for you – fair warning.

This was my breakfast, lunch, and almost dinner yesterday. P.S. Too much of a good thing can be a bad thing. This is not the dish to partake of if you are planning to do some exercising. It makes it hard to hit that Reggaeton Stomp if this is in your belly.

Whita Pizza Dip is a socializing type food. A Superbowl Party is a perfect socializing event. It’s one of those days you don’t count calories. I turn into Fat Bastard, “Get in my BELLY!”  When I indulge in this dip, I like to compare it to a smoother version of the filling used in Lasagna. Three words to sum of this dish: Tangy, Cheesey, and Garlicky.

You can either be slow or fast with the making of this dip. I prefer to set it and forget it aka slow cooker. Make it ahead of time, it tastes even better the second day!

Until Next Time,

Jennifer

White Pizza Dip
Adapted from Lipton’s White Pizza Dip

Ingredients
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 16 ounce container or reduced fat sour cream

1 cup of reduced fat ricotta cheese

4 ounces of cream cheese, cubed

1 cup mozzerella cheese

1/2 cup parmesan cheese

1 cup diced tomatoes, drained

Directions
In your slow cooker/crock pot add all ingredients. Set slow cooker/crock pot on HIGH and cook for approximately two hours; stirring occassionally.

Serve in a container of your choosing along with sliced Italian or French bread. In my case I used sliced toasted Garlic bread. Garnish with cheese and diced tomatoes (I would have garnished with diced tomatoes however I stuck the tomatoes in the freezer).

If comfort could be summed up in a dish, that dish would be macaroni and cheese. Pasta and cheese, yes please. It’s a dish that brings back memories of family dinners; my Mom and then Step- father at the dinner table with my sister and I exchanging thoughts and laughter. The dinner table was the “Switzerland” in my house growing up. We could bicker and argue everywhere else (and did) but the dinner table was off limits. Need peace add food to the mix! Who can fight when there is great food to be eaten. Perhaps that is why there are emotional eaters … food often equates to happiness or peace. I am totally guilty of it.

Ok, I am getting off tangent. Back to the Macaroni and Cheese. This is my Mom’s recipe with some tweaks by me. A recipe is just a guideline after all. My Mom’s Mac is a baked custardy mac and cheese. We did and do not eat the Kraft Easy Mac (no offense to Kraft) in my house. Artificial cheese does not comfort me. The real deal Holyfield does!

A good Mac and Cheese for me is simple; should be moist, seasoned, and cheesey … the more cheese “DA BETTA”. Also use good cheese, my favorite cheese is Cabot. The flavor does not go away once melted, if you have ever used sub par cheese then you know what I am talking about don’t you. I see you shaking your head. Another thing about cheese add varieties; don’t stop at one add more to the mix. There is no right or wrong.

Tip from my Momma: Leave some of the pasta water.I just learned this tip and it works! Don’t leave all of it, I say pour out about half of it. Should be somewhat below the pasta line. More pasta than water. I should have taken a photo of it to illustrate yet I didn’t. *slaps hand* BAD FOOD BLOGGER.

I hope everyone is having a good start to their 2012. I want to know, What is your comfort food?

Until Next Time,

Jennifer

Macaroni and Cheese

A Licious Food Original

INGREDIENTS

1/2 pound of elbow macaroni, boiled as directed on the package

5 ounces (half a container) of Kraft Philadelphia Cooking Sauces Original Flavor*

4 ounces Cabot (half a block) Seriously Sharp Cheese, sliced

4 ounces Cabot (half a block) Sharp Cheese, sliced

4 ounces Gouda (I used Borden’s Gouda Cheese), sliced

1/2 stick of margarine or butter

2 eggs, lightly beaten

Salt and Pepper to taste

DIRECTIONS

Preheat oven to 350 Fahrenheit.

In a large pot boil macaroni as directed on the back of the box. Drain at least half amount of the pasta water. Just a heads up, I use the large pot as my mixing bowl. Add cooking sauce and stir. Add cheese, one type of cheese at a time and stir. Add margarine/butter, stir and allow it to melt from the heat of the noodles (if your noodles have cooled simply melt the margarine/butter in the microwave.) Lastly, add the lightly beaten eggs to the pasta/cheese mixture and stir until incorporated.

Pour mixture into a casserole dish, a 2 or 3 quart casserole dish should suffice. The mixture should have some room to bubble. Another Momma Tip: Use a circular casserole dish if possible to avoid crispy edges and an overall even baking.

Bake for approximately 35-45 minutes, the macaroni and cheese should be bubbling hot and slightly browned.

*NOTE: No Kraft Philadelphia Cooking sauce, substitute with either a cheese sauce or a can of evaporated milk. If substituting with milk be sure to add more cheese to compensate.*

Here’s an excerpt:

The concert hall at the Syndey Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

Click here to see the complete report.

As promised, my first Halloween-esque post! The good thing about this treat is that it can be made anytime not just Autumn/Halloween and believe me I make these quite often.

My Mom and youngest nephew, Jordan, are Sugar Cookie-aholics – seriously. When they see me it is their requested item. They don’t understand that sometimes you don’t feel like baking or that you don’t always have the ingredients in the house but since I love them dearly and I don’t see them as often as I should; I bake them sugar cookies. Guilt is a very powerful feeling and if sugar cookies make them happy then why not!

This is a very simple cookie to make. It only takes the very basic ingredients to make these cookies and as soon as you mix up the dough they can go in the oven to bake and then eat (cool them first to avoid the burning the roof of your mouth). These sugar cookies are soft morsels with just the right amount of sweetness to sooth anyone’s sweet tooth. You’ll never buy store bought sugar cookies again, I promise you!

In case you were wondering, the dough is quite sticky so this recipe will not make a good roll out and use cookie cutter type sugar cookie as I remembered that after mixing the dough. There went my idea of pumpkin cut sugar cookies – darn-it!

Until Next Time when I’ll be back with another Autumn/Halloween treat!

Jennifer

Drop Sugar Cookies

Adapted from America’s Test kitchen Holiday Cookie’s Snickerdoodles

Ingredients

2 1/2 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Custard Powder or cornstarch*

1 teaspoon Baking Soda

1/4 teaspoon salt

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 stick of salted butter, softened

1/2 cup of Vegetable Shortening

1 1/2 cup granulated sugar

2 large eggs, room temperature

1/4 cup of sanding sugar (your choice in color)

Directions:

Preheat oven to 375 Degrees, Fahrenheit.

In a large bowl sift together the flour, cream of tartar, custard powder, baking soda, and salt. Set aside.

Using your mixer cream butter and shortening together, approximately two minutes. Mix in sugar until incorporated. Add lemon and vanilla extract, mix. Add one egg at a time to the creamed mixture; mix for approximately 2 minutes each per egg. Finally add the dry ingredients (make sure mixer is on low) to the wet and mix until fully incorporated.

Using a small cookie scoop, scoop out dough balls dipping in sanding sugar before setting the dough on the baking sheet. Space out the balls to allow them to spread during baking.

Place cookie sheet with cookie dough in the oven, bake for approximately 10-12 minutes. Let cool and eat!

*custard powder/cornstarch can be omitted, it’s optional. Not sure it even makes a difference but I simply like to use it.

I have to say, my first ever giveaway was a success! Over 200+ entries/comments, my blog has …. never had that many comments.  Thank you for all the cupcake suggestions/ideas.  I think I will have to institute a cupcake of the month feature.

Without further ado, the winner of my first ever giveaway is (drumroll, please) RUTH MAYER HILL .  You will have 72 hours to claim your prize.

Congrats again, Ruth and thanks again to all that entered.  Hope everyone enjoyed Blog Mania and I wish I could give you all a prize but alas I’m not a baller, shot caller.

Next week be on the lookout for some “Autumn/Halloween” inspired posts.

Until Next Time,
Jennifer

Click on the photo to see the actual size.

Today is the day … enter to win my FIRST EVER GIVEAWAY! Why am I doing a giveaway? It’s all a part of Blog Mania! What could you win complements of myself?!? Well, if you love cupcakes just as much as I do then this prize is for YOU!

Vanna (ok there is no Vanna, just me) tell them what they will have a chance to win… You can win the following:

1. Oxo Good Grips Large Cookie Scoop – Making uniform cupcakes will be a breeze with this large scoop … it measures 3 Tablespoons every time! $13.99 Value

2. Cuisipro Cupcake Corer – Cream filled, custard filled, or any type of filled cupcake will be no problem with this nifty gadget, a cupcake corer. $5.00 Value

3. Reynolds Stay Brite Baking Cups in 36 cup Black Victorian – I love these cupcake liners! They are durable and vibrant. It will make your cupcakes look good on the outside! $3.00 Value

4. Progressive International Collapsible Cupcake and Cake Carrier – Once those cupcakes are baked and iced you will need a container to keep them fresh or perhaps they need to travel … This carrier will be able to hold 2 dozen (24) frosted standard cupcakes! $29.95 Value

5. Wilton 2104-6667 12 Piece Cupcake Decorating Set – Disposable bags and fancy tips to make cupcakes that will make bakeries envious, great for the beginner! $8.99 Value

6. Red Velvet Cupcake Soy-Blend Small Jar Candle- Don’t feel like making a cupcakes but would love the scent to perfume the air? How about a candle that smells like that Southern treasure, Red Velvet Cake! $5.00 Value

This Cupcake Mania Prize Package is a total value of $66.00 (yeah, I rounded up)!

Now I know you are wondering how can you win this most awesome prize??? You have four opportunities to enter.

FIRST WAY, it is quite simple – post a comment. Let me know what your favorite cupcake is or what cupcake would you like me to make next.

SECOND WAY, Sign up for my email list.

THIRD WAY, “Like” (my work in progress) FB Page, Licious Food Facebook Page.

FOURTH WAY and final, “Follow” Licious Food on Twitter.

Be sure to leave an additional comment with any of the bonus entries you have chosen to do,  so it can be notated and counted!

Contest ends 11:59pm EDT; October 10, 2011.

Blog Mania Disclaimer: Prizes will be selected via Random.org,winners from my blog will be announced within 72 hours,the winner will also have 72 hours to accept their prize. In most cases you will then have to communicate with the sponsors as many of your items are personalized! Please note that Bree, Blogmania or the Blogmania bloggers are not responsible for sponsors that do not fulfill their prizes. We have represented each sponsor with the expectation they will fulfill their prize and in a timely manner we will contact the sponsor regarding your prize(s). The sponsors, in most cases, are shipping their items to you directly. We will make every effort to assist you obtaining your prize. If there is an issue with a sponsor please notify the blog you won a prize from within 30 days for assistance,after that we may be unable to assist you.

Licious Food Disclaimer: I have not received any endorsements for these prizes; I simply love cupcakes and gadgets.

This contest is only open to United States and Canadian residents.

Be sure to enter other BLOG MANIA GIVEAWAYS >>>Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Good Luck to all that enter and Until Next Time,

Jennifer

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So, I made these beauties to take and participate in the DC Cupcake Camp 2011. What’s that saying about best laid plans? Needless to say I did not make it to DC that day nor did I really go anywhere that day due to stupidity on part of the car (not my normal car) and myself. I feel so horrible that I was not able to attend … I am sure that I am on the DO NOT LET PARTICIPATE list for 2012 and I wouldn’t blame them.

“What had happened was” that somehow I manage to trigger the alarm on the car and could not figure how to un-trigger it until my Dad deemed to show up LATE in the afternoon (nope, I don’t have anger issues) and by then it was too late to do anything except let go and let flow and have a cupcake. Can I say I was so mad originally I was actually doing that jumping up and down with my hands going up and down in anger move. If my neighbors were peeking out their windows they would have seen me in all my ridiculous glory but I was soooo MAD! Lastly, who knew that unlocking a trunk could un-arm a car alarm.

What to do when you have 3 dozen cupcakes? Why take them to work where you can help them eat their daily caloric allowance with one cupcake or perhaps two.

The origination of this cupcake is from a childhood memory. It was my birthday wish when I was a kid. It was the reason to have a birthday and grow older … it is simply the bomb dot com. My Mom would make a double layer chocolate mint cake for my birthday (even then I LOVED chocolate). Instead of making it from scratch however she would simply use Devil’s Food cake mix and doctor it accordingly … still delicious no matter how you do it and when you were a single mother working 40+ hour weeks then cake mix it is! Especially when your Mom would make meals from scratch; you have to utilize some time savers from time to time. Big Ups to working Moms (and let’s face it all Mom’s are working Moms)!

If I were to describe the flavor it would be like a “Thin Mint”. The taste of peppermint is there but it is not over powering and with the chocolate it’s a match made in heaven, delicious heaven … it’s like a the cool sensation of a … just kidding.

Until Next Time,

Jennifer

I realize when proofing my post that I sound like I have regressed back to my teenager years.

Chocolate Mint Cupcakes

Ingredients

3/4 cup butter plus 3 Tablespoons of butter

3/4 cup of Bittersweet Chocolate Chips

3 Cups of Granulated Sugar

3 eggs, room temperature

2 cups of Sour Cream

1 Tablespoon of Mint Extract

3 Cups of All Purpose Flour

3/4 cup of Unsweetened Cocoa Powder

2 Teaspoons of Baking Soda

1/4 Hard Peppermint Candies, crushed

Directions: Preheat oven to 350F degrees. In a microwave safe bowl add 3 Tablespoons of butter and chocolate chips and melt together at 50% power in the microwave, approximately 2 minutes. Set melted mixture aside.

In a food processor or large ziploc baggie add peppermints and crush. They should be nice miniature pieces but not dust. Set aside.

In a large bowl sift the dry ingredients; flour, cocoa powder, and baking soda. Set aside.

In a mixing bowl, cream butter and sugar. Add an egg one at a time to mixture and beat on high for approximately two minutes each. Add mint extract and sour cream. Mix. Gradually add the dry sifted ingredients to the wet until fully mixed together. Fold in crushed peppermint candies.

In your cupcake pan add your cupcake liners. Add cake mixture to each individual cake liner; filling batter 2/3 full.

Bake cupcakes for approximately 16-20 minutes. When testing with a toothpick a little bit of cake should come with it but should not be soupy more like a crumb. When that happens remove from oven. Cake will continue to cook while cooling. Take out the oven and let cool.

 Chocolate Buttercream
Ingredients

3 cups of salted butter, softened

8 cups of powdered sugar, sifted

1 teaspoon of espresso powder

1/2 teaspoon of warm water

2 teaspoons of vanilla extract

12 ounces of melted bittersweet chocolate, cooled

1 to 2 Tablespoons of Milk

Directions: In a large bowl sift powdered sugar and set aside. In a microwave safe bowl melt chocolate; set aside. In a small bowl combine espresso powder and warm water; set aside.

In a large mixing bowl add butter and whip until fluffy. Add espresso water and vanilla extract and whip. Add melted chocolate and whip until incorporated. In two cup measurements whip sifted confectioner sugar to butter mixture, keep adding until the confectioner sugar has been added completely. Add milk and whip mixture until you get the proper consistency to ice cupcakes.

It’s been a long while since I have posted anything. I haven’t forgotten about my blog, it’s always on my mind. It’s the getting from the mind and sitting down and composing a blog posting is the problem …. but not for much longer.

Remember last year around this time I wrote that I would be unemployed well it’s finally happening.  September 30th is my last day and I am excited! Luckily, I do have a severance package so I am not completely down and out. This is my opportunity to really go for my dreams along with working and improving on items that I have let fallen to the wayside BUT NO MORE!

Licious is long overdue for a revamp and it’s going to happen in October.  It’s time to take this blog to the next level and that means self hosting; since lets face it hosting on wordpress.com has some limits.   Everything is in the planning stages so there is not much to reveal at this time – just look out.  :)

Until Next Time (which will be an actual food post),
Jennifer

Coming soon to 80 blogs near you is the 4th season of BlogMania!!! You will see a wide range of prize packages that you be able to enter to win. You can see some of the sponsor prizes HERE.
For now, let’s ‘warm’ up with a pre-BlogMania giveaway! Two Prizes, Two Winners.

Prize #1 is from 39dollarglasses.com and open to US/Canada. One winner can pick two pairs of glasses from their site, up to a $150 value!!

Prize #2 is from BlogMania Events, it is technically open WW; you can spend up to $20.00 at any one sponsor shop listed on the sponsor linky shown HERE. This is open to wherever your shop ships to.

So, how to enter? From any BlogMania bloggers that chooses to post this giveaway you can enter directly into the Rafflecopter form below. Since blogs hosted on wordpress.com will not allow javascript that nifty Rafflecopter will not work here and I want my readers to enter this cool giveaway you can do so at the source,  Blog Mania Events!

This giveaway will be open from Sept 27th 12am, EST until midnight Oct 4th, 1 week.

Winners will be notified via email from Bree@blogmaniaevents.com on Oct 5th, you will have 48 hours to respond or another winner will be drawn. We thank you for your entry and look forward to seeing you on October 6th at noon for the grand event!

I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?

Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!

These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!

Until Next Time!
Jennifer

Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen

Ingredients
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked

1 can 4.5 oz Albacore Tuna, drained and flaked

1 cup panko bread crumbs

1 cup Shredded Cheddar Cheese

1/2 cup frozen or canned corn kernels, drained if canned

1/2 cup of Mayo(nnaise)

2 Tablespoons Ketchup

1 Tablespoon Dried Ranch Seasoning

1 large egg, beaten

1 Tablespoon of Olive oil

Directions

In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed.  Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.

Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).

After refrigerating take the mixture and form patties and set aside.  Next, in a frying pan add oil and let it get hot.  Add patties to the oil cooking approximately 4 to 5 minutes on each side.

Serving suggestion:  make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.