My Missouri Kitchen

A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

Printer-Friendly Recipe

Wintertime Snacking 101 (Recipe: Gingersnap Dip)

Looking for the the perfect, wintertime snack? One that tastes delicious and is super easy to make?

Have I got a recipe for you!

Ideal for snacking or casual get togethers, the only thing better than the taste and consistency of this sweet, yummy dip is its innate versatility.

Without having to alter the ingredient list one iota, this Gingersnap Dip is perfect as is---casual yet sophisticated and lending itself tastefully to whatever setting it stars.

Featuring the warm flavors of spice, French vanilla, cream cheese, and sweetened with a touch of confectioner's sugar, this satisfying dip will evoke feelings of holiday and home no matter when or where it's served. When paired with fresh sugar cookies (or gingersnaps as shown here), you're sure to have a hit on your hands.

Gingersnap Dip

(recipe adapted from Taste of Home's Holiday & Celebrations Cookbook, 2002)

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioner's sugar
• 2 teaspoons warm spice mix (*recipe below)
• 1 carton (8 ounces) frozen French Vanilla Cool Whip, thawed
• remainder of warm spice mix to garnish

*to create the warm spice mix, blend

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

In a small to medium-sized bowl, combine the cream cheese, confectioner's sugar, and spice mix using an electric mixer until blended. Beat in French Vanilla Cool Whip until combined. Keep refrigerated until serving.

To serve, spoon dip into a serving bowl and garnish with remaining spice mix. Pair with gingersnap and/or sugar cookies, or even apple slices and grapes. 

Yield: approximately 3 cups of dip. Feel free to halve, quarter or double this recipe as needed. If halving, quartering or doubling this recipe, remember to halve, quarter or double the corresponding recipe for warm spice mix as well.

Printer-Friendly Recipe

Ho-Ho-Holiday Appetizer (Recipe: Apple Crisp Baked Brie)

Calling all Brie lovers!

Featured recently in our metro paper, the following recipe for Apple Crisp Baked Brie is the ideal appetizer for Brie lovers as well as a fun addition to any holiday parties you'll be hosting or attending this year.

From the kitchen of home cook, Joanna Glaze, this recipe is loaded with all the ingredients and flavors that make my heart sing. With a warm and creamy center, topped with mounds of apples and tart, dried cranberries, I couldn't pass up the opportunity to share this recipe with other Brie fans. May it grace your table and please the tummies of your guests, co-workers, family, and friends this holiday season!

Apple Crisp Baked Brie

adapted from the Kansas City Star

• 1 (8 ounce) round (quality) Brie or Baby Brie cheese (*see note at end of recipe)
• 1 Granny Smith apple - washed, cored & cut into 1/2-inch chunks
• 1 Rome, Haralson or Honeycrisp apple - washed, cored & cut into 1/2-inch chunks
• 1 cup dried, sweetened cranberries (may substitute dried cherries, dried apricots or other dried fruits as necessary)
• 1/4 cup packed light brown sugar
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 (4 ounce) package slivered almonds, lightly toasted
• 4 tablespoons butter, melted
• optional - 1 ounce Amaretto or 1 teaspoon almond extract

Preheat oven to 350 degrees F. Place unwrapped Brie round in center of a 9-inch decorative quiche or pie plate. Set aside. In a medium-large mixing bowl, combine chopped apples and dried cranberries (or other dried fruit); add brown sugar, sugar, cinnamon, nutmeg, salt and almonds, stirring until ingredients are thoroughly combined. Drizzle melted butter over apple mixture and stir until well-coated. If using Amaretto or almond extract, stir in until combined. Pour apple mixture over and around the Brie resting in prepared baking dish. Bake uncovered for 30 minutes, or until cheese is soft and bubbling in the center. Serve immediately with water crackers. Enjoy!

*Note: For those of you who do not like the taste or texture of the soft, white, bloomy rind on Brie, you may scrap some (but not all) of it off prior to baking. If you must, try scraping it off the top and lightly from around the sides, while leaving the bottom as-is. Allowing at least some of the edible rind to remain intact will help the Brie maintain its shape while baking. If you try scrapping it off entirely, the Apple Crisp Baked Brie will be more soupy and bubbly. The choice is yours.

Printer-Friendly Recipe 

Seasonal Sweetness (Recipe: Taffy Apple Dip)

I had almost forgotten how good this dip is, that is, until I found myself with a plethora of apples, a box of cream cheese, a bag of brown sugar, a bottle of vanilla extract, and a bag full of peanuts on hand. It was then I remembered this classic recipe shared by a fellow co-worker years before, and set out to make apple's perfect complement: Taffy Apple Dip.

If you don't object to cream cheese (I know some folks don't like it), I invite you to try this quick & easy dip with any variety apple you prefer. I used a combination of Haralson, Honeycrisp, and Granny Smith, but this dip will perform well with any apple variety you chose. Enjoy!

Taffy Apple Dip

recipe shared by a co-worker years ago

• 1 box (8 ounces) 1/3 less-fat cream cheese
• 3/4 cup packed, light brown sugar (for depth of flavor, I replace 1/4 cup with dark brown sugar)
• 1 tablespoon pure vanilla extract
• optional - 1/2 cup chopped peanuts for topping
• 6 apples, your favorite variety, washed and cut into wedges

Soften cream cheese at room room temperature. In a mixing bowl, combine cream cheese, brown sugar(s), and vanilla extract; beat using an electric mixer until smooth. Spoon into serving bowl, top with chopped peanuts if desired, and serve with sliced apples.

Yield: 6 servings.

Printer-Friendly Recipe 

Looking for other fun & easy, seasonal dip recipes? Check out The Yummy Life for even more tasty ideas!