Wednesday, November 26, 2014
8 oz cream cheese, softened
1 packet Italian dressing mix
1/2 cup mayonnaise
1/4 cup bacon bits
Combine all ingredients. Refrigerate an hour before serving. Serve with crackers and veggies.
This is good but super strong Italian flavor. I doubled the recipe and ended up adding more cream cheese and mayo. Next time I would make a double batch but only use 1 packet for the entire thing. It was better after it sat in the fridge overnight but still very strong flavor.
Need a quick dessert in a matter of minutes? Look no further.
50 saltine crackers (approx.)
2 sticks butter
1 cup soft brown sugar
Pre-heat oven to 325. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray and then line pan with saltine crackers.
Place butter and sugar in a medium sized pot over low medium/low heat. Stir until butter is melted. Once butter is melted, bring to a boil for 2-3 minutes, or until it thickens. Stir constantly.
After 3 minutes, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Place pan in oven and bake for 6-8 minutes or until lightly golden brown. Do not over bake. The mixture will spread evenly over the crackers as it bakes.
Remove pan from oven and then take foil off of the pan. Allow the toffee to cool and then break pieces off of foil.
According to the author at iheartnaptime you can also place 1/2 cup chocolate chips on top right when it comes out of the oven. Allow the chocolate to melt and then spread it out with a spatula. Sometimes she adds slivered almonds as well.
This was easy to make. I’m not a huge toffee fan, when it’s hard and brittle. But this is really tasty! They chocolate didn’t spread “pretty” because I was in a hurry and running out the door but dang, it tastes good. Will be taking this to turkey day gathering at my brothers. Gobble gobble.
Tuesday, November 25, 2014
Review by Lyndee.
My friend Bob makes these delicious stuffed sweet peppers and now has turned it into a dip that is to die for!
1 (8 oz) pkg cream cheese
½ cup sour cream
½ cup mayo
½ cup monterrey jack
1 cup sharp cheddar
Pinch of basil
A couple pinches of parsley
1 tsp onion powder
1 ½ tsp garlic powder
3-4 dashes Worcestershire sauce
¼ tsp cayenne
½ lb cooked, crumbled bacon (1/2 in dip, 1/2 as garnish on top)
½ sleeve crumbled ritz crackers
10 small sweet peppers, roasted, seeded, skinned and diced
2 tbsp salsa verde
Mix all ingredients except bacon and crackers. Add ½ the bacon. Top with crushed crackers. Top that with the rest of the bacon crumbles. Bake at 350 for 20 minutes. Serve warm with crackers, corn or tortilla chips.
This dip is seriously amazing. Much less work than stuffing peppers and wrapping in bacon but all the flavor and then some.
Thursday, November 20, 2014
Guest blog by Kristin O’Meara
1 (8 oz) box Zatarain’s yellow rice, cooked according to package
4 boneless chicken breasts
2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10.5 oz) can cream of chicken soup
1 (15 oz) can of corn, drained
2 cups chicken stock
Place chicken in crockpot and season with salt and pepper. Sprinkle with chopped onions. Mix together chicken broth and cream of chicken soup. Pour over chicken. Cover and cook on low for 7-8 hours (or 4 hours on high).
Before serving, shred the chicken with 2 forks. Add in cooked rice, shredded cheese and corn. Mix well until cheese is melted and serve.
Easy to make warm meal for winter. And who doesn’t like chicken and cheesy goodness? This was great plain and I also tried with chips. I bet it would be good on a bun too, like a sandwich.
Wednesday, November 19, 2014
Guest blog by Stephanie Eyanson
1 1/2 C. white sugar
1/2 C. brown sugar
3/4 C. butter
2/3 C. milk
3 ½ C. quick cooking oats
1 tsp. pumpkin spice
1 tsp. vanilla extract
1 box pumpkin spice instant pudding mix
In sauce pan mix sugars, butter and milk. Bring to boil. Boil 2 min. Remove from heat. Add pudding mix until completely combined. Add in pumpkin spice vanilla and oats. Stir to combine then let stand for 5 minutes. Use a cookie scoop to put them on the wax paper. Store in airtight container.
The verdict? Simple and amazing.
Thursday, November 6, 2014
1 cup of diced strawberries
1 medium mango diced
1 - 2 jalapenos diced and seeded
1/2 onion diced
red cabbage to preference
1 lime squeezed
Mix the fruit and veggies. Add lime juice. Refrigerate for at least one hour. Serve with tortilla chips or on fish tacos.
A perfect blend of sweet spice that will tickle your tongue and make you feel like summer is near.
Need a yummy drink that tastes like smooth summer fun? Try this Blow Pop Martini!
1 Part Kinky Vodka
1 Part Bubble Vodka (Three Olives)
1 Part Lemonade/Pink Lemonade
2 Part Sprite
Mix over ice in shaker. Strain into martini glass. Garnish with a blow pop and enjoy!