Macon Magazine

october/noveMber 2013 Macon Magazine i 93 I - 7 5 E x i t 1 3 6 - P e r r y 4 7 8 . 9 8 7 . 1 5 8 4 w w w . m y m o b l e y . c o m Home for the Holidays h o l i d a Y G u i d e 2 0 1 3 Continued from page 89 Bubbling cauldron cheese Dip with Bat wing Dippers The focus here is on "easy." No eye of newt or wing of bat in this creamy dip; just an easy mix of melted cheeses and garlic. One loaf (16 ounce) prepared cheese product, cut into cubes One container (8 ounce) reduced fat chives-and-onion cream cheese One cup shredded sharp cheddar cheese 1/2 cup milk 1 large clove garlic, finely chopped Blue corn tortilla chips In 1 1/2 quart microwavable bowl, mix all ingredients except tortilla chips. Microwave uncovered on high 5-8 minutes, stirring every 3 minutes, until cheese is melted and dip is smooth. Serve warm with tortilla chips. Devilish Eggs Horseradish livens up these deviled eggs, giving them a bit of a "kick." 6 eggs 3 tablespoons mayonnaise One tablespoon chopped fresh parsley One tablespoon prepared horseradish 1/2 teaspoon ground mustard 1/8 teaspoon salt 1/8 teaspoon pepper In 2-quart saucepan, place eggs in single layer; add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over. Transfer yolks to small bowl; mash with fork. Set egg whites aside. Stir mayonnaise, parsley, horseradish, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites. Cover and refrigerate up to 24 hours. Makes 12 servings.

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