Tuesday, August 19, 2014
Not sure about the name of this dip, but it was certainly flavorful... How can you go wrong with any kind of dip that is going to include bacon in it?? You can't! This didn't make a huge amount, but with all the other goodies that I had set out for my bunco group, I was glad that I didn't have any left at the end of the night. I set out an assortment of crackers to snack on with this dip and it tasted fantastic!
Neiman Marcus Dip
(Recipe found on pinterest via food.com)
1/4 cup sliced almonds (I subbed in pecans since I had them on hand)
4 slices bacon, cooked,crumbled and cooled
1 cup sharp cheddar cheese, grated
1 green onion, sliced thinly
1/2 cup mayonnaise
Preheat the oven to 350. Spread almonds or pecans on a cookie sheet and toast for 10 minutes. Let cool. Combine all ingredients until well mixed. Serve with crackers or apple slices.
Monday, August 18, 2014
This dip was DELICIOUS!! It was another recipe that everyone was asking for... I mean, how can you go wrong? It is basically a cream cheese frosting - made chocolate! I paired this with nilla wafers, pretzels, animal crackers and strawberries - huge HIT!! Definitely will be taking this with me again some time.
Brownie Batter Dip
(recipe found on pinterest via stickafork.net)
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups powdered sugar
5 tablespoons flour
5 tablespoons cocoa powder
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, marshmallows, graham crackers, animal crackers, or apples for dipping
Using an electric mixer, whip the cream cheese and butter together until light and fluffy, about 1-2 minutes. Add the powdered sugar and mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until smooth. Add additional powdered sugar or milk if needed, until the desired consistency is reached. You want the dip to be soft enough to easily dip a pretzel without breaking it, but stiff enough to hold its shape and not be runny. Garnish with chocolate chips, if desired.
Thursday, August 14, 2014
These were super easy to throw together and in fact I made the filling a day ahead of time and then pulled it out for an hour to come to room temperature and then continued to make them as directed. I love the taste of feta cheese, so I was excited to try this recipe! They went like hot cakes and were almost gone by the end of the night. They make a ton too which was great because I was a little leery when I saw only 4 tortilla shells... I ended up with 5 tortilla shells, but I cut them a little bigger then 12 per tortilla. Enjoy!
Cranberry Feta Pinwheels
(recipe found on pinterest via yummly.com)
1 (6 ounce) package sweetened dried cranberries (chopped)
1 (250 grams) container spreadable cream cheese (or regular w/a little milk added)
1 cup crumbled feta cheese
1/4 cup chopped green onions
4 large flour, wheat or spinach tortillas
In a medium bowl, combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll each tortilla up tightly, wrap in plastic wrap and refrigerate at least one hour. To serve, cut each roll into 12 slices.
Wednesday, August 13, 2014
This one didn't go as easy as I had planned when I made it the first time... I kept letting it cook longer and longer, thinking that it wasn't quite done and by the time that I tried to taste it, I about broke a tooth off!! So, definitely don't let this one overcook or you will be seeing your dentist a little earlier then you had planned!! I did continue to snack on the hard as rock snack mix, that's how good it was, so I had to make another batch for my bunco girls... Definitely didn't want the night ending with me paying for THEIR dentist bill!! The second go round I baked it for only 45 minutes and it tasted TO DIE FOR!!! It was so yummy that I couldn't stop eating it... I will definitely be making this one again, sooner then later! I added m&m's to the first batch at the beginning and that didn't turn out to be such a great idea. They started to disintegrate and fall apart, melt - basically what you would expect m&m's to do in an oven... Whoops! So, the next go round I added them at the end of the baking time and that worked much better!!
Caramel Snack Mix
(recipe found on pinterest via wallflourgirl.com)
5 cups chex cereal
1-2 cups of other mix-ins (I used pecans that I had on hand and threw in m&m's after baking)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 250. Line a cookie sheet with lightly-greased foil. Toss together cereal and mix-ins on lined cookie sheet. (I would leave anything too chocolatey until later or it will melt and make a huge, non appetizing looking mess! Set aside. In a large pot over medium heat, heat up butter until melted. Add brown sugar, corn syrup, and salt. Bring to a boil and allow to boil for 4 minutes without stirring. Turn off burner and remove pot from heat.
Stir in baking soda, cinnamon, and vanilla. Pour caramel mixture evenly over cereal mixture, taking care to coat cereal thoroughly. Bake for about 45 minutes, stirring cereal every 15 minutes to get an even crunch. Your mix will be ready to take out from the oven when the cereal begins to feel crispy but has not completely hardened. Allow to cool completely before serving.
Tuesday, August 12, 2014
So, the next few recipes are going to be the buffet of options that I had at my last Bunco night with the ladies! I had a great time trying out these recipes and most of them required very little "same day" prep, so I was able to get everything ready over the weekend, which makes life so much easier!! This popcorn was a delicious, EASY twist on chocolate popcorn and only calls for TWO ingredients (not including the popcorn)... Love it!! Super tasty!
Chocolate Mint Popcorn
(Recipe found in Taste of Home)
8 cups popcorn
2 tablespoons butter
1 box (4 ounces) junior mints
Melt junior mints and butter over medium low heat. Stir into popcorn and mix thoroughly.
Monday, August 11, 2014
This was a super simple weeknight meal that I was able to throw together in about 10 minutes (not including baking the chicken since I went with the frozen chicken breasts that I had on hand). Since my daughter isn't a huge fan of coleslaw or broccoli slaw, she was the only one that didn't really care for this meal. I thought it was fabulous and it was still good for leftovers the next day! We had this as our main dish for the night, but I thought that it would be a great side to bring to a potluck!!
Easy Asian Chicken Slaw
(Recipe found in Taste of Home)
1 package (3 ounces) ramen noodles
1 rotisserie chicken, skin removed and shredded (I baked up some chicken breasts)
1 package (16 ounces) coleslaw mix
6 green onions, finely chopped
1 cup reduced fat asian toasted sesame salad dressing
Discard seasoning packet from noodles or save for another use. Break up noodles into small pieces into a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing and toss to coat.
Thursday, August 7, 2014
This past Easter I decided that I didn't want to wrestle with getting the kids up early enough to head over to sunrise service and the breakfast that goes with it. I planned a nice leisurely breakfast at home and then we strolled into church right about the time that it was going to start. No mass chaos with kids running everywhere, no crabby kids that I had to wake up and drag out of bed... It was a nice start to our day!! So, if I was going to let them sleep in, then I wanted to get a little extra shut eye myself - so that meant no getting up extra early to make something extravagant... But, I wanted it to definitely be something yummy though!! This fit the bill... Not too difficult to throw together and it only took about 20 minutes in the oven to cook. I could easily shower and get a couple of kids ready in that time!! Not to mention that it tasted delicious!! we had some fruit on the side and it was a great start to our Easter morning.
Weekend Brunch Casserole
(Recipe found on pinterest via culinary.net)
1 (8 ounces) can refrigerated crescent dinner rolls
1 pound sausage
2 cups shredded mozzarella cheese
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 425. Crumble and cook sausage in medium skillet over medium heat until browned. Drain and let cool while you continue with remaining recipe. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.