Saturday night I watched "Julie & Julia" for the second time. Not only do I think it is an adorable movie, but it also inspires me to cook. I used to cook a lot more than I have been in the last few months... but I want to change that. I want to try more new recipes and invite more people over for dinner. It would be a good hobby and a nice service as well.
Yesterday I made dinner for my visiting teacher/friend Sara to say thank you for picking me up from the airport. I spent all afternoon in the kitchen in my dress & heels and an apron. Just add a pearl necklace and I would have felt like Julia Childs. I made Chicken Cordon Blue (which has become a favorite recipe of mine) and Ashlee helped me make tomato basil bread rolls. It was fun but also challenging to do while our kitchen was flooding. Thankfully my home teacher/friend Rob (the one dressed as Captain Jack Sparrow to help us move) came to our rescue and saved our kitchen. Looks like I need to make him dinner next.
As an appetizer to the meal... I tried a new recipe that I saw in a magazine I bought that caught my attention. It turned out being a big hit. If you like Apple Pie... and sweet & salty things, I think you would enjoy this simple appetizer.
Hot Apple Pie Dip
1 tub (8 oz) Light Cream Cheese Spread
2 Tbsp. Brown Sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped, divided
1/4 cup shredded cheddar cheese
1 Tbsp. finely chopped pecan pieces
Preheat oven to 375 degrees. Mix cream cheese spread, sugar and spice in medium bowl until well blended. Stir in half of the chopped apple.
Spread into 8-inch pie plate or small casserole dish. Top with remaining apples, the cheddar cheese and pecans.
Bake 10-12 minutes or until heated through. Serve with Wheat Thins. (put Cinnamon and sugar on the Wheat Thins)