Welcome to the recipe archive of recipes posted at the ExFactor Christmas Party.
The First recipes are for stocking stuffers. More donated recipes will follow
Peppermint Lip Balm
You need:
Lip balm jars (check a craft supply store or Michaels)
Beeswax
Grape seed oil
Peppermint oil
In a small microwave proof container add one part beeswax to five
parts grape seed oil. Microwave for two minutes until the beeswax is
completely melted. (if it is too hot at this point, stir for a while
until it cools to warm and not hot. A hot mix will destroy the
peppermint)
Add 16 drops of peppermint oil for each lip balm container and stir.
Once the peppermint is in, pour into the lip balm jars (or tubes if
you wish) Leave it until it cools. It will set up nicely and be a
beautiful balm for those cold days. Or days you just want a nice
tingle on your lips.
Mexican Fiesta Dip Mix
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar: (* or, measure out 3Tbsp into small baggies and attach
mixing directions for a lot of little dip mixes)
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream.
Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with
tortilla chips or fresh vegetables.
Dill Weed Dip Mix
1/2 cup dried dill weed
1/2 cup dried minced onion
1/2 cup dried parsley
1/3 cup spice islands beau monde seasoning
In small glass bowl, combine all and place in container.
Dill weed Dip: makes 2 cups. 1 c. mayo, 1 c. sour cream or lowfat
yogurt, 3 tbl. dill dip. In medium bowl, using wire whisk, combine the
mayo and sour cream with dip mix. Refrigerate until ready to serve with
raw veggies or as topping for baked potatoes.
Shrimp and Pasta Salad: serves 8. 1 1/2 c. mayo, 3 tbl. dip mix, 1/4 c.
milk, 1 pound rotelle pasta cooked and drained, 2 c. cooked shrimp
peeled and deveined, 1/2 c. chopped celery, 1/2 c. chopped red bell
pepper, 3 green onions chopped, salt and pepper. In a large bowl, whisk
together mayo, dill weed dip mix and milk. Add the other ingredients.
Chill 4 hours or overnight.
****Again, divide into 3 Tbsp baggies and include the directions for the
dip mix on the package.
Bacon Flavored Dip Mix
2 T. instant bacon bits
1 t. instant beef bouillon
1 T. instant minced onion
1/8 t. minced garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture onto
a 6-inch square of aluminum foil and fold to make airtight. Label as
Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6
months.
Makes 1 package (about 3 T.) of mix.
Add these directions to label:
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving. Makes about 1 cup of dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
package of softened cream cheese for sour cream.
Fill a large mason jar with any type of snacks for dipping (small snack
crackers, pretzels, breadsticks, etc.). Attach package of dip mix to jar
and decorate for gift giving.
Buttermilk Dill Dip mix
2 1/2 Tbsp of Powdered Buttermilk
1 tsp Sea Salt
1 tsp Dill weed
Mix in a small baggie and attach the following directions
Add 2 cups sour cream or low fat yogurt to dip mix and refridgerate for
1 hour before serving.
(this is my personal recipe that I created out of necessity, also good
if you add some powdered mustard to the mix)
Herb Vegetable Dip
1/4 cup dried parsley flakes
1/4 cup dried thyme leaves
2 tablespoons dried tarragon leaves
2 tablespoons dried onion flakes
3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper.
Combine all and mix well. Store in a jar with a tight-fitting lid. Stir
or shake before using. Use as a seasoning in recipes.
Herb Mix Dip: use 1 tablespoon of the mix with 3/4 cup sour cream, 1/4
cup mayonnaise, and 1 teaspoon lemon juice. Blend well. Cover and
refrigerate at least 4 hours. Serve with assorted fresh vegetables.
Yield 1 cup dip
Ranch Dip and Dressing Mix
This versatile mix can be used to make a dressing for salads, a dip
for fresh veggies, or topping for baked potatoes.
1 1/2 Tbsp. dried parsley
1/2 Tbsp. dried chives
1/4 Tbsp. dried tarragon
1/2 Tbsp. lemon pepper
1 Tbsp. salt
1/4 Tbsp. oregano
1/2 Tbsp. garlic powder
In a medium bowl, combine all the ingredients. Store in a small
airtight sandwich bag.
Label the bag as follows:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 Tbsp. Ranch Dressing & Dip Mix
In a large bowl whisk together the mayonnaise, buttermilk and dressing
& dip mix. Refrigerate for one hour before serving.
Ranch Dip
Makes 2 cups
2 Tbsp. Ranch Dressing & Dip Mix
1 cup mayonnaise or low-fat mayo
1 cup sour cream or low-fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream.
Refrigerate for 2 hours before serving with raw vegetables, or as a
topping for baked potatoes.
Fill a large mason jar with any type of snacks for dipping (small
snack crackers, pretzels, breadsticks, etc.). Attach package of dip
mix to jar and decorate for gift-giving.
Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
Scorcher Hot Wings
In honour of Scorcher, I have decided to share my hot wing recipe with ya'll.
You do not need everything in the sauce, but you should try and have a balance
of hot, sweet, sour and savoury.
Step one
Make the sauce
1 bottle of chicken and rib sauce (your choice of brands)
1 cup of Lousianna Hot sauce
1/2 cup white vinegar
1 tsp salt
1 tsp chili flakes
1 tsp black pepper
1/2 tsp ancho chili powder
1/2 tsp chipotle chili powder
1 crushed and minced dried habanero
1/2 tsp onion powder
2 tsp spicy pepper medley (club house brand seasoning)
anything else you can think of to throw in.
Whisk the sauce and spices together in a large bowl and set aside. You will be
spooning out sauce onto the finished wings, so do not contaminate the whole
batch by throwing the wings in.
To fry the wings
One 2 kg package of tipped and split chicken wings
1 Litre of Canola oil
3 pairs of tongs
Yup. that is it.
Heat the oil to 350 degrees (use a candy thermometer in a dutch oven if you
don't have a deep fryer). With one pair of tongs that you will only use for the
raw chicken, place about 10-12 of the wing sections in the hot oil. Cook for
8-10 minutes, waiting until the temperature on the thermometer has risen to at
least 300 degrees.
With a clean pair of tongs to be used only for this section, remove the wings
from the oil and place them in a large heat proof bowl (glass or metal). Pour a
few ladles of sauce over them and toss to coat.
Remove the coated wings from the bowl (Using the 3rd pair of tongs) and place on
a rack over a baking pan in the oven at 220 degrees farenheit.
Repeat until all the wings have been cooked.
The wings can be served immediately, or frozen for enjoyment later. They freeze
fantastically and make a welcome addition to any movie or football night. (to
microwave the frozen wings, place on a plate and heat at 50% power for six
minutes)
There. With this recipe and my new book, I have shared both my Scorchers with
you.
Mulling Spice Mix
This spice mix makes a nice gift to mull apple cider or red wine. The recipe makes 14 spice bags. If you are giving as a gift, be sure to include the recipe instructions.