COOK OF THE WEEK: Kristy Dimos recipes

By NEMS Daily Journal

Double Chocolate-
Almond Biscotti
2 cups all-purpose flour
1⁄2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 cup slivered almonds
3⁄4 cup semi-sweet chocolate chips
Melted almond bark
Preheat oven to 350 degrees. Butter and flour a large baking sheet.
In a bowl, whisk together, flour, cocoa powder, baking soda and salt. In another bowl with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in the almonds and chocolate chips.
On a prepared baking sheet with floured hands, form dough into 2 slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs for 35 minutes or until slightly firm to the touch. Cool biscotti on baking sheet for 5 minutes.
On a cutting board, cut biscotti diagonally into 3⁄4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. If desired, dip the end of each biscotti in melted almond bark. Store for up to a week in an airtight container.

Spinach Sausage Dip
1 pound ground breakfast sausage
1 (8-ounce) block cream cheese, cubed
1 can Ro-tel tomatoes
1 small can chopped green chilies
1 small box frozen chopped spinach, thawed
3 to 4 sliced green onions (optional)
Cook sausage until browned and crumbly. Drain and return sausage to skillet. Add cream cheese and stir until melted. Add Ro-tel tomatoes and the can of green chilies. Squeeze liquid from spinach and add spinach to the mixture. Stir in chopped green onions, if using. Serve warm with corn chips.

Scalloped Potatoes
5 small-medium russet potatoes
2 tablespoons butter
2 heaping tablespoons all-purpose flour
11⁄2 cups milk
Salt and pepper
11⁄2 cups shredded Cheddar cheese, divided
Peel potatoes and slice 1⁄4-inch thick. Place in a bowl of water and set aside.
Melt butter in a medium saucepan. Add flour and stir until it forms a ball. Gradually add milk, whisking constantly to combine. Dip a spoon into the white sauce. If the sauce coats the spoon, it’s thick enough. Season with salt and pepper and remove from heat. Add 1⁄2 cup cheese, stirring until cheese melts.
Remove potatoes from water and blot them with a paper towel to remove moisture. Layer them in a greased 9×9-inch glass baking dish. Sprinkle most of the remaining 1 cup cheese over each layer. Pour the white sauce over the entire dish. Bake at 375 degrees for 45 minutes. Remove from oven and sprinkle with the last of the cheese and return to oven for 15 more minutes. Potatoes are done when they are fork tender and golden brown.

Dad’s Favorite Chili
1 pound ground beef
1⁄2 cup chopped onion
1⁄2 teaspoon garlic powder
3 cans kidney beans (2 rinsed and drained)
1 can chili beans
2 (15-ounce) cans tomato sauce
1 cup water
3 to 4 tablespoons chili powder
Dash of red pepper
Salt and pepper
Brown the beef with the onion and garlic powder in a large pot. Add remaining ingredients. Cook over medium heat for at least 30 minutes.

Mama’s Apple Dumplings
2 cups self-rising flour
3⁄4 cup shortening
1⁄4 cup milk

2 cups sugar
2 cups water
1 stick butter
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cinnamon

3 to 4 medium tart apples, peeled, cored, cubed and sprinkled with lemon juice to keep from browning
Sift flour. Cut in shortening until crumbly. Add milk and mix until dough forms a ball. Turn dough onto a floured surface. Flour your hands and a rolling pin. Roll dough 1⁄4-inch thick. Cut dough into 5 “squares.”
For the syrup, heat sugar, water, butter and spices in a saucepan. Once butter is melted, turn to low and let simmer.
To assemble, heap apples onto each square. Sprinkle with cinnamon, sugar and top with a pat of butter. Gather the corners of each dough square up over the heaped apples. Pinch the seams together (wet your fingers with a little water to seal the seams if needed). Place in a greased 9×13-inch pan. Pour the hot syrup over the dumplings. Bake at 375 degrees for 35 minutes.
Great served with ice cream.

11⁄4 cups graham cracker crumbs
1⁄2 stick butter, melted
5 (8-ounce) blocks cream cheese, softened
1 cup sugar
3 tablespoons self-rising flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
Preheat oven to 325 degrees. Combine graham cracker crumbs and butter and press firmly into the bottom of a springform pan. Bake 10 minutes.
Beat cream cheese, sugar, flour and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low after each addition until blended. Pour over crust. Bake 1 hour and 10 minutes or until the center is almost set. Run a knife or metal spatula around the rim; cool before removing.
Refrigerate 4 hours or overnight.

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