Spring is on the way and we're celebrating!
Corned Beef Rye Dip
1 (8-ounce) package cream cheese, softened
1 (16-ounce) carton sour cream
1 packet Italian dressing mix
1 tablespoon prepared white horseradish
1/2 pound deli-style shaved corned beef
1 round loaf rye bread
1 loaf unsliced rye bread, cut into chunks
Beat cream cheese, sour cream, dressing mix, and horseradish until well blended. Fold in corned beef. Refrigerate for at least 1 hour to allow flavors to blend.
Scoop out a hole in the top of the round rye loaf and cut chunks out of scooped-out bread to use with dip.
Place bread bowl on large tray or platter. Place dip in bread bowl. Surround bowl with rye bread chunks. You can place bread bowl on decorated wreath for holiday presentation.
Contributed by Anna Nahajewski of Tampa, FL
Best of the Best from QVC Cookbook
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Wow Deviled Eggs
1 dozen large eggs
3 heaping tablespoons creamy horseradish sauce
3 heaping tablespoons mayonnaise
Dash of salt
Dash of white pepper
1 small shallot, chopped fine
Dash of garlic powder
Chopped pimento for garnish
Hard-boil eggs; cut in half lengthwise. Separate yolks and whites. Mash yolks. Add equal amounts of horseradish sauce and mayonnaise into yolks. (You want a firm consistency.) Add salt, white pepper, chopped shallot, and garlic powder; mix well. Refill egg whites with yolk mixture. Sprinkle chopped pimento on top of each egg.
Contributed by Joni Sliwoski of Honolulu, HI
QVC Family Cookbook
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Irish Cream Malted Milkball Cheesecake
The flavors and textures of this prize-winning cheesecake leave your taste buds speechless.
25 chocolate cream-filled cookies (for crust)
4 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
1/3 cup Irish cream liqueur
1 cup malted milkballs
Preheat oven to 400º. In a food processor fitted with a steel blade, finely grind the cookies. Pour into a 91/2-inch cheesecake pan and press the crumbs around the bottom and up the sides. Bake in oven for 4 minutes. Remove and let cool.
Place cream cheese in processor bowl with sugar, and blend until creamy smooth. Start by pulsing (quick on and off) and then on continuous. Add eggs, vanilla, and Irish cream. Blend until smooth again. Add malted milkballs and pulse about 5–7 times. (This breaks up the malted milkballs just enough and distributes them throughout the cake without turning them into crumbs, so that you get the crunchiness.) Pour into baked crust. Put into 400º oven for 12 minutes. Turn heat down to 300º for 45–60 minutes, or until set. Remove from oven and run a knife between the crust and pan. Let cool and refrigerate.
Remove 20 minutes before serving. Slice and serve. For a little different texture (more like ice cream), freeze and serve frozen. Either way, this is a wonderful ending to any meal.
Contributed by F. David Farnsworth of Dover, NH
Best of the Best from QVC Cookbook
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Mike's Fabulous Chicken
I developed this recipe at deer camp and named it for a deer camp buddy’s son, who now wants this recipe every time we gather during hunting season.
4 boneless, skinless chicken breasts
Greek seasoning (which incidentally would taste good on a stick)
4 ounces feta cheese, plain or flavored (whatever floats your boat)
3 ounces ham, prosciutto, or even pepperoni (if you feel a little sassy), chopped
Preheat oven to 400º. Put each breast between 2 pieces of plastic wrap and pound out to about 1/4 inch. Season each side with Greek seasoning. In a small bowl, blend feta cheese and ham with a fork. Spoon about 3 tablespoons onto each breast; roll and secure with toothpicks. Put in glass baking dish, seam-side-down. Bake for 25–30 minutes. After placing on serving dish, pour pan drippings on top of chicken.
Contributed by James Lamb of Jackson, MS
QVC Family Cookbook
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