7 slices bacon
2 cloves garlic, minced
4 ounces bleu cheese, crumbled
1 (8 ounce) package cream cheese
1/4 cup half and half
2 tablespoons chopped chives
Toasted almond slices
Cook bacon until brown and crispy – crumble. Combine garlic, cheese and half and half. Fold in bacon and chives. Place in a baking dish which has been coated with nonstick vegetable spray. Bake in pre-heated 350 oven for 30 minutes. Top with toasted sliced almonds and serve with crackers.
As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!
2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)
Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.
Filed under Autumn, Celebration, Cheese, Dip / Spread / Sauce / Seasoning, Holiday, Louisiana / Cajun, Mexican, Pork, Spring, Summer, Winter
Last night my husband and I went to a birthday party of a dear friend. At this party we met a lot of new people who I feel will become great friends; they were so much fun!
One of my new friends, Leigh Ann Jacobs, brought this delicious dip – my husband loved it. I just have to share it with you all. Thanks Leigh Ann!
4 – 8 ounce packages of cream cheese
1 package of Ranch Dressing mix
2 chicken breast, chopped
1 bottle Hooters’ Hot Wing Sauce – USE HOT ONLY
2 cups cheddar cheese, grated
You make this dip in 2 layers. Mis the cream cheese and Ranch dressing packet. Layer, 1/2 of the cream cheese mixture on bottom of baking dish, top with 1 chicken breast – chopped, 1/2 bottle Hooters’ Hot Wing sauce, and 1 cup of the cheese. Repeat for next layer. Bake at 350 until dish is bubbly and cheese melts. Eat with Frito corn chips.
This fool-proof, easy pie crust recipe ensures a perfect, flaky crust every time. I usually make the double-crust pie amount so I can have enough dough left over to cut it into strips, add butter, cinnamon and sugar and bake. Do you remember your mom doing this?
For one single-crust pie or 4-6 tart shells:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
For one 8, 9, or 10 inch double-crust pie or for two single-crust pies:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift flour and salt together, cut in your shortening until it’s the texture of cornmeal. I do this by hand. Add the water and mix by hand until it forms a ball. (You can also do this entire process in your Kitchen Aid mixer – just as easy.) If you are making the double crust amount, slit in half – two balls of dough. Flatten the ball on a lightly floured surface, roll from the center to the edge until about 1/8 inch thick. If your recipe calls for a bake pie crust, use a fork to prick holes in the crust before baking. If your recipe doesn’t call for a bake pie crust, don’t prick the crust – it will leak!
Bake 400 degrees until golden brown or about 10 minutes. HINT: put ice cubes in your water to make it very cold – this makes it easier to mix your dough.
One of my co-workers, Michelle Reynolds, shared this delicious holiday martini recipe.
3 ounces Finlandia Tangerine Vodka
6 ounces of your favorite Lemonade
1 1/2 ounces Cranberry Juice
Squeeze of Lemon
Shake well over ice and serve in a sugar rimmed chilled martini glass. For a pitcher of martinis: use 1, 2, 1/2 ration and a few ounces of water. You can play with the lemonade and cranberry if you prefer more of one over the other. Delicious!
Nothing smells better than a freshly picked bunch of basil. This time of year my basil seems to grow faster than I can use it. Basil Pesto is great way to use up that fresh basil and an easy way to have a little lagniappe all year-long.
There are so many uses for pesto, it’s great on pasta, sandwiches/paninis, dips, pizzas, soups, fish or chicken, or as above over fresh mozzarella cheese. Pesto freezes well – divide the leftovers into an ice-cube tray, seal it tightly with plastic wrap and freeze. After it has frozen, I place in a freezer zip lock bag. Since Pesto has a very concentrated flavor, you will not use more than one or two cubes at any time (unless coating large quantities of meat!). Later pop out a cube, defrost in microwave to use.
This is one of the easiest bunch of goodness you’ll ever make. I use my blender. (Can you believe I don’t have a food processor?)
- 2 cups fresh basil
- 1/4 to 1/2 cup pine nuts, toasted – trust me here, toasting makes all the difference in the world
- 3 cloves or garlic, toasted
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Ground pepper
- 1/2 teaspoon Cayenne pepper, optional, you know I like a little kick!
- 1/2 to 1 cup grated Parmesan – I always say, ‘more is better’
- 1/2 to 3/4 cup good Olive Oil – to make it smooth and somewhat emulsified.
Chop the basil, pine nuts, and garlic together with the salt and peppers. Add the cheese. Then add the olive oil in a stream until it looks right. Sit back and wait for the Wows, Ohs, and Ahhhs!