RO-tel It On The Mountain. When we moved to our new digs a few weeks ago, I couldn’t wait to get cookin’ in my new-to-me kitchen. I LOVE our little kitchen. In particular, the stove that came with it. It’s got a handy double oven that I’m sure I’ll put to good use when we entertain. A couple of weeks after we “settled” in {far from it, actually}, I hosted a little family birthday party for my oldest. Adapted via kendallboggs.com 3 pkgs. mini fillo shells {in the frozen aisle} 1 can Rotel, drained almost all the way {I used Mild} 1 bag real bacon bits 1 1/2 cups shredded colby & monterrey jack cheese 1 cup mayonnaise C’mon people. In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended. Add in the cheese and stir until mixed. Now go ahead and fill your shells. Are you worried about the combo of mayo/bacon/cheese/& Rotel?
Hands down, these little cups are one of my most FAVORITE appetizers ever!!! Bacon Wrapped Smokies with Brown Sugar and Butter. Pierogi Tutorial, Revisiting a family favorite. Very PINteresting {delicious dips} Happy weekend everyone! I hope you are enjoying your sunday. With the super bowl just a week away (it is next sunday, right? I’m clearly not the person to ask) I thought it would be smart and fun to put together a delicious collection of dip recipes for your parties. I mean, come on, if it wasn’t for the food and commercials I would never attend a super bowl party. and every party needs a good dip! So here is a pretty awesome collection of dips, enjoy! Reuben Dip Spinach and Artichoke Dip Cheesy Beer Dip Caramelized Onion Gruyere and Bacon Dip Pizza Dip Charleston Cheese Dip Sun-dried Tomato Dip Baked Fontina Dip Cake Batter Dip Cheddar Bacon Dip Bacon Double Cheeseburger Dip Hot Corn Dip Cookie Dough Dip Loaded Baked Potato Dip Mini Seven Layer Dips Artichoke Dip Bread Spiced Caramel Apple Dip Goat Cheese and Artichoke Dip Caramelized Onion Dip Jalapeño Popper Dip Amazing stuff, right!?
I’ve tired a couple of these. Previous ‘Very Pinteresting’ posts can be found here: Four Seasons secret guacamole: Olé! My girlfriends and I have a tradition — every time one of us turns 40 (which, for the record, I am NOWHERE NEAR), we take a trip. The birthday girl gets to choose where…so far, we’ve done Mexico and Scottsdale, Arizona. In Scottsdale, we stayed (on a great deal) at the swanky Four Seasons resort. The thing I remember most about the Four Seasons is not the pool or the plush chaise lounges with misters to keep you un-sweaty, it’s the most amazing guacamole we had at dinner one night. This guac was prepared from scratch, tableside. The waiter expertly pitted the avocados, juiced the lime, blended in the other ingredients so the texture wasn’t too lumpy or too smooth — all right in front of us. It was the best guacamole I’ve ever had. So, I asked for the recipe. From my secret recipe pile to yours… Four Seasons Scottsdale Guacamole Take the avocado cut across the center and split in halves.
Add remaining ingredients, stir to combine, and season to taste. Hissy Fit Dip - the perfect party or tailgating dip. Broccoli Salad. Oooooh, I just love that the weather is turning warmer. I'm giddy. Can you tell I'm giddy? Well, ya can't see me but if you could, you'd see that I was giddy. Actually, you probably wouldn't want to see me right now cause I'm sitting in my "office" (also known as the play room) in my pajamas, no makeup, eating a fruit rollup while the cat keeps walking in front of my computer screen doing his best to get me to pay attention to him rather than this blog post.
It's a glamorous life I lead folks. Anyhoo... I love that I live in an area of the country where you see a distinct change in the seasons. This salad has been making the BBQ circuit for many a-generation. Ingredients: 5 cups chopped broccoli 1/2 lb. bacon, cooked and crumbled 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup finely chopped onion 1/2 cup sunflower kernels 1 cup mayonnaise 1/2 cup sugar 3 tbsp. vinegar 1 tsp. fresh black pepper Directions: Chop broccoli. I don't usually use the stalks in this salad, just the florets (the tops). Www.bettertimesinfo.org/gravy.htm. Most of us remember the gravies from our grandmothers' tables. Somehow gravy just isn't the same anymore.
Everywhere you go you see "gravy mixes", which leave a lot to be desired when it comes to taste. This is sad because homemade gravy is one of the most frugal recipes you can find, and even though it is very cheap, it generally tastes better than the most expensive mix in the supermarket. Gravy over toast makes a frugal but filling breakfast, lunch, or dinner. Leftover gravy can be combined with cooked pasta and vegetables, or hamburger and pasta for your own homemade "hamburger helper" (which is all that hamburger helper is - pasta and gravy). Better Times Cookbook | Justpeace | Better Times | BobWaldrop.net |Access to Energy Conservation | On Pilgrimage in Oklahoma City ! The Basic Rule of Thumb for Gravy: A tasty gravy has oil, flavored liquid, and something to thicken the liquid: Thin gravy: 1 tbsp oil or butter, 1 tbsp flour, 1 cup liquid.
Liquid. Microwave gravy? Measure! Warm Bean Dip. So with all the talk and posting of Super Bowl party grub I have to be honest, I am not a fan of football. At all. No offense to any of you fans out there, but I'm just keeping it real. Thankfully, I lucked out and married a man that isnt a fan either. He is a lover of motocross and dirt bikes. I can live with that. So with my confession, I do have to say that we like to watch the Super Bowl. (no that is not my manly hand, it's my hubbys) Warm Bean Dip 1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans (16 ounces, each) refried beans 1 packet taco seasoning 2 cups cheddar cheese, shredded 2 cups monterey jack cheese, shredded DIRECTIONS: Preheat oven to 350 degrees.
Spray a 9x13 baking pan with cooking spray. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Shore Is Good Seafood Dip. Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish.
Bake for 30 minutes. Serve with toast points or crackers. Japanese Steak House Yum-Yum Sauce or Shrimp Sauce. Going to the Japanese Steak House and sitting at the Hibachi grill is my all time favorite thing to do. I am love with the rice there. Lets face it though, it is not frugal nor is it always reasonable considering I have to drive an hour to get there. I had to figure out this mystery. Like all mysteries I want to figure out, I started with an internet search.
While there are lots of recipes out there dedicated to this type of sauce, I found a blog that is noteworthy. I get why this is called Yum-Yum sauce, but why is it called Shrimp Sauce? 1 1/4 Cup Hellman's Mayo 1/4 cup Water 1 Tablespoon Contadina Tomato Paste (unseasoned) 1/2 teaspoon Garlic Powder 1 teaspoon Sugar 1 teaspoon Paprika pinch of Cayenne In a blender add Mayo, Water, Paste, Garlic Powder, Sugar, Paprika and cayenne if desired.
Pineapple Cheese Ball. I love a good appetizer recipe, especially if that recipe is quick, easy and tastes great! This is a recipe that comes from my grandma’s cookbook, but I jazzed up the flavor a little by adding a couple of ingredients. It is definitely a keeper! It is SO EASY to throw together and tastes GREAT! My husband raved about this cheese ball! 1-1/2 packages (12 oz) cream cheese1 small can crushed pineapple (well drained)powdered sugar (to taste- approximately 2-3 Tbsp.)green onion (optional-to taste, approximately 2 Tbsp.)chopped ham (optional-to taste, approximately 2-3 Tbsp. Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.Refrigerate until served.Serve with crackers.
Enjoy! Linking up to these parties and here. Olive Garden Salad Dressing. I think one of my favorite things to do is to recreate my favorite restaurant meals at home. Sometimes I get a really good end result, sometimes it is total yuck. Ok, lots of times, it is kinda yucky. But the process itself is enjoyable for me. Now, if you follow my blog, then you know I always say that even though recipes can sometimes come close to those restaurant favorites, I will never say it tastes exactly like what you get in the restaurant. Because many times, we just don't have access to certain ingredients that the restaurants do but we can sometimes get the taste pretty darn close. First of all, you didn't have to cook it. Ingredients: 1 packet Good Seasonings Italian Dressing (Ingredients needed to make dressing; oil, water, vinegar) ½ tsp. dried Italian Seasoning ½ tsp. table salt ¼ tsp. black pepper ½ tsp. sugar ¼ tsp. garlic powder ½ tbsp. mayonnaise (no Miracle Whip, please) ¼ cup olive oil 2 tbsp. white vinegar 1 ½ tbsp. water Directions: Serve with your favorite salad fixings.
Mississippi Sin. It's Football Friday! The college football regular season is winding down; only one more week to go. We move on to Championship Week and bowl games. I am looking forward to both! We had this dip at our tailgate last weekend. I have no idea why this is called Mississippi Sin (there are so many jokes that could be inserted here), but we'll just go with it. Mama Hen got the recipe from one of he co-workers. The recipe is very similar to one of my favorite dips, "crack". This is a great tailgate dip because it is great hot and still really good cold (after the game). This is a keeper. Mississippi Sin 16oz sour cream8oz cream cheese, softened2 cup cheddar cheese, shredded1/2 cup chopped ham1 green onion, chopped1/4 tsp hot sauce1 tsp Worcestershire saucesaltpepper16 oz French bread loaf In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Bake dip at 350° degrees for 1 hour. Bang Bang Shrimp.
Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing. Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: ½ cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions Combine all ingredients for the sauce in a small bowl; cover and set aside.
Points Plus Recipes - Points Plus Baked Crab Rangoon.