Spiced Pumpkin Dip

By Chef K.T. Murphy INGREDIENTS: 1 (8 ounces) package cream cheese, softened 2 cups confectioners’ sugar 1 (15 ounces) can pumpkin puree 1 tablespoon Pumpkin Pie Spice 1 teaspoon pure Orange Extract 1/2 teaspoon Ground Ginger gingersnap cookies DIRECTIONS: Blend cream cheese and confectioners sugar until smooth in a food processor. Remove cover, add pumpkin…

Country French Cheese Dip

INGREDIENTS: 1/2 pound bacon – cooked and crumbled 1 pound cream cheese 1/2 pound shredded sharp Cheddar cheese 1/2 cup French dressing 1 cup chopped fresh parsley 1 cup chopped walnuts DIRECTIONS: Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. In a large bowl,…

Simple Cheese Fondue

INGREDIENTS: 1 cup dry white wine 1/2 pound shredded Swiss cheese 1/2 pound shredded Gruyere cheese 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 (1 pound) loaf French bread, cut into 1 inch cubes additionally, can add Cayenne just a dash DIRECTIONS: Simmer wine in fondue pot. Add Swiss cheese, Gruyere…

Tailgating Foods, that are a threat to Gluten Sufferers.

By K.T. Murphy AKA: Chef Murph   Try grilled pineapple soaked in rum or bourbon. One of my Favorites. Tailgates and parties are as much about the food as they are about the big game.  Maybe you’ve been recently “gluten” by your friend’s famous (and supposedly gluten-free).  And you can just remember the feeling of asking…

Mango Guacamole

by Chef Murph Mango Guacamole Ingredients 1/3 c. red onion, chopped 4 tbsp. lime juice 1 small jalapeno pepper (2 if you like it hot) 4 avocados, peeled and pitted 1/4 cup fresh cilantro, chopped 1 large mango – peeled, seeded, and chopped ½ tsp. sea salt ¼ tsp. black pepper Directions This is one…