Thursday, November 26, 2009

Cheesy Bacon Onion Dip

First off, I hope everyone had a very lovely Thanksgiving and ate until they could burst.

Secondly, I have a yummy dip that I made for one of our Thanksgiving meals with family I'd like to share. Only I have to tell you that when I was making this dip I noticed there was a terrible smell in the house. So I started tracking it down and low and behold, swiss cheese. Ugh. I'll have to say though it is like all the other dishes that smell so bad, they taste so good.

I took this dip to Michaels Aunts house and even though the smell was a bit off the dip itself was wonderful. I got quite a few compliments on it. Either way, I think it is worth making and trying.

Oh yeah and by the way I forgot to take a picture when it was first baked off and had to take a picture of it the day after Thanksgiving.

Cheesy Bacon Onion Dip
1 8-ounce package of cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded Swiss cheese, divided
8 strips of bacon, cooked and chopped into small pieces OR 1/2 cup bacon bits
1/2 cup onion, diced
1 Tbsp. butter
Salt and pepper to taste
seasoning (your choice)

Preheat oven to 350 degrees. Grease a pie dish or other small oven-save dish with cooking spray and set aside. In a medium bowl blend together cream cheese, sour cream, and mayo until creamy. Stir in 3/4 cup Swiss cheese (about half) and almost all of the bacon. Season with seasoning and/or salt and pepper to taste. Sautée your onions until carmelized over medium-high heat using 1 tablespoon of butter. Add to the creamed mixture and stir until evenly distributed. Spread this mixture evenly in the bottom of your prepared baking dish.

Next, sprinkle the remaining Swiss cheese over the top of the creamed mixture. Finally, sprinkle left over bacon evenly over the top. Season with a little bit of freshly ground pepper on top. At this point, you can cover it and put it in the fridge for up to 5 days.

Bake for 15-20 minutes or until dip is bubbly and cheese begins to turn golden brown. Serve with crackers or chips.


Monday, November 23, 2009

Cheesy (and I mean cheesy) Potato and Ham Casserole

I found a version of this recipe on and wanted to try it. The thing is I can never make something exactly like the recipe says, I always have to tweak it a bit and make it mine or try to make it even better. This time I have succeeded. This stuff is the s**t. Make it! Enjoy it!


10 red potatoes, cut into 1/3-inch-thick slices
1 container (16 oz.) sour cream
1 packet powdered ranch dressing
12 oz. velveeta, cut into 1/2-inch cubes
3/4 lb. ham, cubed (we used turkey ham)
6 green onions, sliced
1/4 cup grated mozzarella cheese
2 slices cooked and crumbled bacon


Preheat oven to 350°F.

While potatoes are cooking mix ranch dressing and sour cream together, set aside.

Cook potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place back into large pot. Add sour cream mixed with ranch; mash with potato masher until smooth. Stir in velveeta, ham and most of the green onions, reserve a bit for topping. Gently stir in remaining potato slices.

Spoon into 13x9-inch baking dish rubbed with butter; sprinkle with mozzarella cheese, reserved green onions and crumbled bacon.

Bake 30 min. or until heated through.

Bon Appetite Loves,

Thursday, November 19, 2009

Shrimp and Noodle Soup

My husband loves this soup. He raved and raved. I originally made it with regular chicken stock and let me tell you it was way too salty. (He loved it though!) So this time I used reduced sodium, less salt, and it turned out very good. I know that it seems like alot of shrimp but I promise it enough for everyone to feel satisfied with it. Otherwise everyone thinks they got jipped.

Anyhow, try this soup. Souper yummy. (I know, I'm so funny!)

8 cups low sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
1 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons red pepper flakes
2 teaspoons black pepper
10 ounces ramen noodles (about 4 packages)
4 flavor packettes (I used asian flavor)
2 pounds cooked medium shrimp

To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.

Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.


Sunday, November 15, 2009

Pumpkin Souffle

So I adapted this recipe from a carrot souffle recipe (Hubby's favorite!) that I tracked down a few years back. I was in charge of dessert for another one of our women only poker parties last night. Had to be pumpkin this I know, so I though I would adapt the carrot souffle into well, pumpkin souffle.

Verdict, tastes just like a pumpkin pie only no crust. Would I make this again? Perhaps. Only this time add a little brown sugar- make it worth missing a crust.

2 cans pumpkin puree
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Preheat oven to 350 degrees.

Open and put pumpkin puree into a saucepan and heat over medium/high heat until heated through; put pumpkin into a large mixing bowl.

While pumpkin is still warm, add sugar, baking powder, vanilla, cinnamon, nutmeg and ginger. Beat with mixer until smooth.

Add flour and mix well; add beaten eggs and mix well.

Add margarine and beat well.

Pour mixture into a buttered 2-quart baking dish.

Bake at 350 degrees for 1 hour and 30 minutes or until the top is light golden brown.

Sprinkle lightly over the top with powdered sugar before serving.

I would certainly try this recipe, maybe crush up a few amaretti cookies and sprinkle over the top and a big dallop of cinnamon spiced whipped cream. Yum! Maybe I will be making this again!


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