In the Kitchen – December 2024

‘Tis the season to celebrate the good times, and welcome new memories with friends and family. This month we offer some recipes that invite participation from those who are “celebrating.” The Dump Cake and Kabobs can be made by all ages. The younger generation will LOVE making the Dump Cake. The Cheese Dip might require a more “mature” hand… either way, these are easy to prepare and tasty additions to your party mood.
Have fun and enjoy!
Yum!!

BLACK FOREST DUMP CAKE

2 cans (21 oz. each) cherry pie filling 1 box chocolate cake mix
1/2 C. butter, cut into 12 slices
1 C. semisweet chocolate chips
Preheat oven to 350°F. Grease 13”X9” baking pan. Spread pie filling over bottom of pan and sprinkle cake mix on top.
Evenly arrange butter slices in single layer on top and sprinkle chocolate chips over all. Bake 35-40 minutes or until fruit is bubbling and cake is set. Cool before serving.

SPRING VEGGIE & GOAT CHEESE DIP

1 C. 3/4” pieces of asparagus
2 Tbsp. unsalted butter 1C. chopped leeks
2 Tbsp. flour
1 1/4 C. whole milk
1 C. grated mild white cheddar cheese
14 oz. chopped, drained artichoke hearts 1/4 C. frozen peas, thawed
2 Tbsp. each chopped chives, and flat-leaf parsley
1/2 tsp. finely grated lemon zest 4 oz. crumbled goat cheese

Preheat oven to 450°F. Cook asparagus in large pot until crisp-tender, about 2 minutes. Drain. Let cool.
Melt 2 Tbsp. unsalted butter in medium pan over medium heat. Add 1 C. chopped leeks, white and pale green parts only. Stir until soft, about 10 minutes. Whisk in 2 Tbsp. flour. Gradually whisk in 1 1/4 C. whole milk. Bring to simmer, whisking constantly. Cook until thickened, remove from heat.
Add 1 C. white cheddar cheese. Whisk until cheese is melted and mixture is smooth. Season to taste.
Fold in asparagus (reserve tips), chopped artichoke hearts, thawed peas, chives, parsley, lemon zest and 2 oz. crumbled goat cheese. Transfer mixture to a 4-5 C. baking dish. Arrange asparagus tips on top and dot with another 2 oz. goat cheese.
Bake until brown and bubbling, 15-20 minutes. Let rest 5 minutes before serving.

KEBOB CELEBRATION!

Chicken, Pineapple & Red Pepper Kebobs
1 1/2 boneless, skinless chicken breasts,cut into 1 1/2 in. pieces 1 red bell pepper, cut into 1 in. pieces
8 oz. fresh pineapple, cut into 1 in. chunks
Thread chicken, pepper and pineapple on soaked skewers. Broil for about 8-10 minutes, until chicken is cooked… turning 2 or three times (Try basting skewers with a mixture of 1/2 C. ketchup, 2 Tbsp. brown sugar and 1 Tbsp. each cider vinegar and chopped chipotles.)

Salmon & Scallion Kebobs
1/2 lb. skinless salmon fillet, cut into 1 1/2 in. pieces 2 bunches scallions, white andgreen parts only, cut into 1 1/2 in. pieces

Thread salmon and scallions on soaked skewers and broil for about 4-5 minutes until fish is cooked.
Season to taste.