Real Women of Philadelphia Culinary Quiz


Calling All Cooking Experts: It’s Time for a Quiz!

Happy Friday!

It’s time for another pop quiz.

Recently, we tested your cooking knowledge by asking: HOW WELL YOU KNOW CULINARY LINGO?

And yes, you ladies know it like the back of your hand!

Since this online cooking community has grown so much over the years thanks to your fabulousRECIPE contributions and the tips and tricks you’ve shared, why not keep growing with more knowledge?

Take the quiz below:

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Speaking of GLAZE, how delicious does this GLAZED FRUIT PO-BOY look? Bananas, berries, powdered sugar—YUM! Get the recipe…

Post your answers below and don’t stop at just ONE word, if you think of more, comment again! Don’t forget to share this with your cooking whiz friends to test their knowledge!

What Does Your Favorite Dip Say About You?


Dips You’ll L-O-V-E and What They Say About You!

From cool and creamy to thick and spicy, we love just about any dip we can dive our favorite potato chip into, but we always have a favorite we spoon on our plate first. Do you?

See what your favorite dip says about you below and then tell us in the COMMENTS! Scroll down to find all the delicious recipes!

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1. CRAB DIP

Creamy Crab Dip

Attached Recipe Photo
Dishing GourmetDishing Gourmet

posted Aug 15, 2012

A savory mixture of Philadelphia Cream Cheese, crab meat, and Old Bay seasoning make this dip a party favorite. Best of all there is no cooking or baking required. Simply follow the instructions below, refrigerate and serve with crispy wheat crackers or pita chips!

INGREDIENTS

  • 8 ounces Kraft Philadelphia 1/3 Less Fat Cream Cheese, room temperature
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
  • 2 dashes of cayenne pepper (optional)
  • 1 clove of garlic
  • 1 8 ounce container of claw crab meat, drained
  • 3 green onions, chopped (green parts only)

DIRECTIONS

  1. Combine the cream cheese, mayonnaise and milk in a medium sized bowl.
  2. Stir in the Old Bay Seasoning and cayenne pepper (if desired).
  3. Using a garlic press, press the clove of garlic in to the mixture, and combine thoroughly.
  4. Add the crab meat and mix thoroughly.
  5. Reserve one tablespoon of the chopped green onions. Stir the rest in to the mixture.
  6. Add the remaining green onions on top as garnish.
  7. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend together. Then serve with crispy wheat crackers or pita chips. Note: This dip can be made the night before.

2. CHILE & CHEESE DIP

Green Chile and Cheese Chip Dip

Attached Recipe Photo
Shauna EvansShauna Evans

posted Aug 16, 2012

Prepare your tortilla chips for this scrumptious, savory dip with a kick. The lemon and tomatoes give it a fresh taste. It’s chunky and smooth thanks to Philadelphia Cream Cheese. This is the perfect appetizer for any occasion. Plan on doubling the recipe because this delicious dip goes quick.

INGREDIENTS

  • 8 ounces Philadelphia Cream Cheese, softened
  • 1 1/2 cups mild cheddar cheese, shredded
  • 4 ounces canned green chiles, chopped
  • 1 cup fresh tomato, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chicken bouillon granules

DIRECTIONS

  1. In medium bowl, combine all ingredients.
  2. Garnish with chopped tomato and shredded cheddar cheese.
  3. Serve with artisan tortilla chips.

3. ONION DIP

Kiss Me Onion Dip

Attached Recipe Photo
MEHMEH

posted Sep 22, 2010

Sooooo good! This dip is so easy to make that you will never buy one at the store again.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 Vidalia Onions, finely sliced
  • 1/2 cup reduced-fat sour cream
  • 6 ounces PHILADELPHIA Cream Cheese
  • 2 teaspoons white wine vinegar
  • 2 tablespoons flat leaf parsley, finely chopped

DIRECTIONS

  1. Heat the oil in a large pan. Add onions; season with salt and pepper
  2. Cook stirring often about 12 – 15 minutes or until well browned and caramelized.
  3. Add the vinegar and let cool
  4. In a bowl combine onions, sour cream, cream cheese and salt & pepper to taste
  5. Tip: Reserve 1 TBSP of the onion mixture as a topping to the dip. Can serve in a ramekin or small red pepper
  6. Tip: Can serve with crudites, chips, crackers or toast points. You can also use it as a spread for sandwiches or burgers

4. BUFFALO DIP

Buffalo Chicken Dip

Attached Recipe Photo
Real Women of PhiladelphiaReal Women of Philadelphia

posted Feb 28, 2013

Love buffalo wings but don’t love the mess that comes with eating them? All the delicious, tangy flavor you love plus hot sauce and blue cheese is packed into this scrumptious dip.

INGREDIENTS

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
  • 1/2 cup hot pepper sauce for Buffalo wings
  • 1/4 cup KRAFT Natural Blue Cheese Crumbles
  • 2 green onions, sliced

DIRECTIONS

  1. Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Top with blue cheese and onions.
  2. Microwave on HIGH 2 min. or until heated through.
  3. Serve warm with celery sticks and WHEAT THINS Original Snacks.

5. EGGPLANT DIP

Curried Eggplant Dip

Attached Recipe Photo
eyemagination.imagingeyemagination.imaging

posted Aug 19, 2012

Simple and scrumptious, this Caribbean-inspired dip is filled with savory flavors of the islands

.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/4 cup diced yellow onion
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons chicken bouillon
  • 3 cups cubed eggplant
  • 1/2 teaspoon all purpose seasoning salt
  • 1 teaspoon fresh thyme
  • 1/2 cup water
  • 4 ounces Philadelphia cream cheese

DIRECTIONS

  1. Heat oil in a saucepan over medium heat. Add onion and sauté for about 2 minutes.
  2. Add curry powder and chicken bouillon and stir.
  3. Add eggplant, thyme and all-purpose seasoning salt. Stir for about 3 minutes.
  4. Add water and cream cheese. Allow to cook for about 4 minutes, stirring intermittently.
  5. Remove from heat and allow to cool.
  6. Transfer cooked eggplant to a food processer and pulse for about 20 seconds.
  7. Transfer to serving bowl. Enjoy with your favorite chips.

6. SPINACH DIP

EZ cheeZee Spinach dip!

Attached Recipe Photo
alicia dewolfealicia dewolfe

posted Sep 22, 2010

Need a appetizer this football season! This is going to be your friends new fav!

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 10 ounces spinach, thawed from frozen package
  • 8 ounces Cream cheese
  • 1/2 cup sour cream
  • 1 cup parmesan cheese, grated
  • 14 ounces canned artichokes, chopped

DIRECTIONS

  1. Melt butter in skillet.
  2. Add onions and cook till translucent.
  3. Then add each ingredient one at a time and stir well each time.
  4. When all ingredients are mixed well transfer to serving dish.

 

Did your favorite dip match your personality? Let us know in the comments! And if your favorite dip matched someone else’s personality, hit their “THUMB’S UP” button!

Home Made Reese’s Eggs Repost


TUESDAY, MARCH 12, 2013

Homemade Reese’s Eggs

Growing up, our favorite treat in our Easter baskets were Reese’s Eggs. They only come out for a few months each year, but with this recipe, I can eat them all year long!

Ingredients
3 Cups powdered sugar
1 1/2 Cups creamy or crunchy peanut butter
1/4 cup butter or margarine, melted
2 Tablespoons milk
oval or egg-shaped cookie cutter
1-2 bags milk chocolate chips (11 oz. each), divided
2 Tablespoons shortening

Directions
Beat powdered sugar, peanut butter and butter together.  Dough will be crumbly.  Add two tablespoons of milk and continue to beat together, until the dough softens.  (Note, dough will still be crumbly- this is fine!)
Working with about 1-2 cups of dough at a time, roll the dough into about 1/2 inch thickness on a flat, floured surface, and use cookie cutter to make eggs.
Place the eggs on a cookie sheet and chill in freezer for at least one hour.
When ready to dip, melt 1 bag of milk chocolate chips with 1 tablespoon of shortening in a  microwave.  You may need a bit more shortening to thin it out.
Dip each egg, covering completely, and place on wax paper until set.
If you need more chocolate, melt second bag with more shortening.
I got about 20 eggs using my cutter and rolling to 1/2” thickness.

The amount of chocolate needed will vary, again, based on thickness and shapes of eggs.


Adapted from: Blog is the New Black

Looking for More Easter Treats? Here are some of our favorites:
I am a recipe finder today…woo hoo…I so wish I could make these corn free lol…
Hope you enjoy
Tammye Honey

An Irish Dessert


So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Chocolate Guinness Cupcakes

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

  1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
  2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
  4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

  1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
  2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

Recipes in Time for St. Patrick’s Day


No Pinching Here: Five Green Dishes for St. Patrick’s Day!

Mar 13, 2013
1 OF 7

 

Hello Everyone!

Looking for a green dish to help you celebrate St. Patrick’s Day? Look no further.

We’ve got five recipes that won’t get you pinched, all created by Real Women like you in our wonderful online cooking community!

Click through our slideshow to get recipes for these delicious green dishes and test your Irish food knowledge on each slide—answers are at the end, tell us how many you got right!

Smashed Peas & Mint

Attached Recipe Photo
MEHMEH

posted Oct 15, 2010

I love peas mostly fresh but frozen too. I even grew my own for awhile… so good. One day while visiting my parents, my mom (not a huge veggie fan) said let’s do something different with the peas… mashed… maybe?….it has been a family favorite since then…

INGREDIENTS

  • 10 ounces 2 – 10 oz bags frozen peas
  • 1 cup milk
  • 4 ounces PHILADELPHIA Cream Cheese
  • 5 tablespoons butter
  • 2 tablespoons mint, finely chopped

DIRECTIONS

  1. Thaw and drain the peas
  2. In a medium saucepan roughly mash the peas; Add the butter, 1 tsp salt and 1/8 tsp ground pepper and cook over low heat
  3. Add the cream cheese and milk until well blended; Add the mint, stirring until bubbly

Green Beans and Sautéed Potatoes

 

Smoky bacon, hearty potatoes, fresh cut green beans—we’ll be honest, you’re going to want to make this for St. Paddy’s day and then some…

GET THE RECIPE

Fresh Cut Green Beans, Sauteed with Potatoes, Bacon and Onions

Attached Recipe Photo
Rebecka EvansRebecka Evans

posted Aug 1, 2012

This recipes is one of my favorite summer fresh creations. Filled with flavorful memories of hot summer days in the garden with mom, the crisp cut green beans snap alongside the creamy texture of the sauteed potatoes and onions. Bacon rounds out the dish with its savory smoke flavor. The simple flavors of summer express themselves in perfect harmony in this basic side dish!

INGREDIENTS

  • 1 pound fresh cut green beans
  • 1 medium onion
  • 4 medium potatoes
  • 1/4 pound bacon
  • 2 tablespoons butter
  • 2 scallions
  • 1/4 cup red wine vinegar

DIRECTIONS

  1. Cook bacon in a large cast iron skillet over medium heat until crisp, remove bacon and all but 1 tablespoon bacon fat
  2. melt 1 tablespoon butter in pan
  3. add potatoes and onions and cook covered, stirring frequently until potatoes are tender but not soft
  4. add cut green beans, remaining 1 tablespoon butter, cover and cook for 12-15 minutes, stirring occasionally
  5. salt and pepper to taste
  6. serve with red wine vinegar, garnish with chopped scallions

Lettuce Soup

 

Serve up a warm bowl of green soup. Fresh mint, broth, iceberg lettuce—your taste buds will thank you.

GET THE RECIPE

Minty Lettuce Soup

Attached Recipe Photo
MEHMEH

posted Sep 24, 2010

I love serving soup in a shot glass as an appetizer. You would never guess it’s lettuce. How many times have you had to throw out the lettuce because it turned brown in the crisper (or rotter as I call it)? Now you can put it to delicious use.

INGREDIENTS

  • 2 heads iceburg lettuce, roughly chopped
  • 1 cup onion, sliced
  • 1/2 cup packed fresh mint
  • 6 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 4 ounces PHILADELPHIA Cream Cheese

DIRECTIONS

  1. Put the lettuce, onion, mint and chicken broth in a large pot
  2. Bring to a boil then lower heat to medium and simmer for 25 minutes
  3. Let cool slightly then place in a blender for one minute and strain the soup. (You will have to do this in 2 stages to not fill the blender too much) set aside;
  4. Melt the butter in a medium pan over medium heat, add the flour and stir one minute
  5. Add the soup and stir to combine. Bring to a boil, stirring constantly
  6. Remove from heat, add the cream cheese and salt & pepper to taste
  7. Tip: You can serve this soup in shot glasses; add a sprinkle of parmesan cheese and a fresh mint leaf to decorate
  8. Tip: You can use any lettuce you have on hand and for a vegetarian meal you can use vegetable broth

Green Guacamole

 

Rich and creamy guacamole? Make an extra batch because you won’t be able to put this down!

GET THE RECIPE

Awesome Guacamole

Attached Recipe Photo
Erika ChristianErika Christian

posted Aug 3, 2012

Rich and creamy guacamole, hard to stop eating!

Tags: None

INGREDIENTS

  • 8 ounces Philadelphia whipped cream cheese
  • 3 Ripe avacadoes
  • 1 packet of guacamole seasoning mix (your choice)
  • 1 pinch garlic salt (season to your taste)

DIRECTIONS

  1. Peel and remove seed from avacadoes then mash in a bowl.
  2. In the same bowl mix in the whipped cream cheese.
  3. Stir in seasoning packet and garlic salt.
  4. Place in fridge for 20 min to bring out flavor.
  5. Serve with tortilla chips and enjoy!

Green Brownies

 

They’re rich with chocolate and they’re green? What’s the special ingredient that makes these brownies pinch-free? Find out…

Green tea Cream cheese Brownies

Attached Recipe Photo
Yumiko EtoYumiko Eto

posted Sep 16, 2011

These brownies are rich and chocolaty, and absolutely fabulous! Green tea cream cheese mixtures make these brownies outstanding! A little bite is not enough. Every time I make these brownies, I put them as snack’s in my girls’ school lunches. After they come back from school, they tell me, ” Mommy, those brownies are very popular among my friends! Next time put more brownies in my lunch, PLEASE!!”

INGREDIENTS

  • 5 ounces Philadelphia Cream Cheese, softened to room temperature
  • 2 ounces sugar
  • 2 teaspoons green tea powder
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 325*F. Grease an 8×8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Mix together softened cream cheese, sugar, green tea powder well.
  4. Drop Green tea cream cheese mixture onto sections the chocolate mixture and use a toothpick to draw the Green Tea mix across the brownie to create a look like marble.
  5. Bake for 25 to 30 minutes in the preheated oven, until brownies rise. Do not overbake! Cool in pan and cut into squares.
  6. Serve and enjoy!

I do not always copy and paste an entire article…this time I did just so you are not jumping screens.  This is such a great website for ideas.

http://realwomenofphiladelphia.com

Enjoy cooking

Tammye Honey

What’s Your Cooking Manifesto?


What’s Your Cooking Manifesto?

Mar 12, 2013

Hi All,

In life, there are many manifesto’s we live by, so it’s only natural there are manifestos we cook by, right ladies?

Since this fabulous online cooking community of ours has grown so much, and continues to grow by the day, we think it’s time to share our cooking manifesto:

The Real Women of Philadelphia Manifesto!

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We hope you’re all inspired by this manifesto from this day forward!

And speaking of trying new dishes, how about trying zucchini in your sandwich? DEB is an expert at finding ways to use all the extra zucchini her garden gives her like in this ZUCCHINI SALAD SANDWICH! Yum.

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Now that we’ve shared our cooking manifesto we want to hear yours:

Tell us your cooking motto in our comments! Don’t forget to PIN the Real Women of Philadelphia manifesto on PINTEREST so fellow bakers, chefs and cooking enthusiasts like you can be inspired!

Photo Excerpt Source

What is your Manifesto?  I would love to hear.

What Can I Make with Peanut Butter (Besides PB & J)?


Straight from http://realwomenofphiladelphia.com/blog/post/what-can-i-make-with-peanut-butter-besides-pb-j

I could not think of three ideas that are better…

What Can I Make with Peanut Butter (Besides PB & J)?

Mar 11, 2013

Happy Monday!

We love peanut butter: crunchy or creamy, it’s the perfect spread on an apple or warm slice of toast, and you can never go wrong with a classic pb & j.

But what else can we make with peanut butter?

Thanks to the talent and creative skills in this online cooking community of ours, peanut butter has been transformed.

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A. Peanut Butter fanatics, this is it: smooth caramel, decadent chocolate and that nutty flavor we LOVE! Grab this CANDY BAR CHEESECAKE SWIRL BROWNIES recipe and make these tonight!

B. Enjoy the creamy peanut butter and crunchy peanuts in this SWEET AND SOUR THAI CHICKEN recipe. Make sure there’s enough for seconds…

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C. Rich chocolate, bananas, white chocolate curls, and creamy peanut butter inside? Heaven. ThisCHOCOLATE-PEANUT BUTTER MOUSSE PIE recipe is tonight’s dessert, and maybe tomorrow’s too…

So how do you want to eat peanut butter? A, B or C? Tough choices. Leave us a comment!

Happy Cooking

Tammye Honey