Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Thursday, July 9, 2015

Homemade Horseradish Recipe

Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making “eco-friendly and healthy” food that is fun to prepare, enjoyable to eat, and entertaining to share.

Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.

* Recipe makes 10 servings.

Watch It Disappear Horseradish Recipe

Serve this zesty, simple, crowd-pleasing dip with a variety of raw vegetables — pineapple is a favorite. For a crispy accompaniment, serve with pretzels, crostini or pita chips.

8 ounces light whipped cream cheese
1 cup shredded cheddar cheese
¼ cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed

In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube until well blended, combine making sure that the bouillon cube is fully integrated into mixture. Transfer to a bowl and serve immediately or cover and refrigerate. Serve at room temperature.

Disclosure: This recipe and photo are courtesy of the cookbook featured within this post.

1 comment:

jopb said...

My father used to love horseradish and I couldn't eat it whenI was young. now I too enjoy it and am sure I would love this recipe. I have never tried vegetable bouillon cubes with sea salt.