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.


Yum,

Cheesy (and I mean cheesy) Potato and Ham Casserole

I found a version of this recipe on KraftFoods.com 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!



Ingredients:

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

Direction:

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,

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!)


Ingredients
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

Directions
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.


XOXO,

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.

Ingredients
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

Directions
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!

XOXO,

Devilish Chorizo Chili with Hominy

Not only is this chili easy to make ahead, it actually improves with time.

Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market, and avoid the type of chorizo that is very soft and sold in plastic casings; it tends to break down too much in cooking. Substitute another spicy uncooked sausage if you can't find good chorizo.

As anyone who knows us knows Michael loves super spicy dishes. I on the other hand, well not so much. So if you prefer spicy add a teaspoon more of the chili powder if not, well the below recipe is perfect, even for kids.


2 1/2 pounds uncooked chorizo sausages in natural casing
1 pound beef stew meat
2 large onions, chopped
5 cloves garlic, minced
2 cans (7 oz. each) diced green chiles
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon oregano (dried) or 2 teaspoons fresh chopped
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
1 1/2 cups (12 oz.) ale or other hearty beer
2 cans (15 oz. each) yellow hominy, drained
Salt to taste

1. Squeeze sausages from casings into a 6- to 8-qt. pan over high heat; discard casings. Add beef, onions, and garlic. Stir occasionally over high heat, until meat is browned and onion is soft, about 10 minutes.

2. Add green chiles, chili powder, red pepper, oregano, and cumin. Cook, stirring, 1 minute.

3. Stir in tomatoes, ale, and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.

4. Top with sour cream, chives and cheddar cheese.


This really is very good chili and as I said above it may be devilish but it's not spicy.

Boo Y'all,

Pumpkin Gooey Butter Cake

This recipe will make you slap yo momma- oh my gosh.

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

I emplore you, make this recipe- alot of it, you'll need it!

XOXO, Boo Yum Y'all,

Pea Soup with Black Cat Croutons

You know I thought I'd give it a try. It is good, otherwise I wouldn't be posting it but it doesn't touch my Momma's- I think next time I'll use her recipe. Cute idea though. Enjoy Y'all!

2 medium onions, chopped
2 large carrots, peeled and chopped
2 red potatoes, cleaned and chopped
1 large celery rib, chopped
4 garlic cloves, minced
2 (32 oz.) cartons chicken broth
2 teaspoons chicken base
16 oz. cup water
2 cups green split peas, rinsed
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon red peper flakes
1 1/2 teaspoons salt
Freshly ground black pepper, to taste
Seasoning blend, to taste
1/2 cup sour cream, optional
bacon crumbles, optional
few slices dark rye bread
halloween cookie cutter

Make croutons: using a halloween cookie cutter cut desired shapes out of rye bread, either let set overnight or toast under broiler for about 4 minutes.

Make soup: Add onion, carrot, potatoes and celery to pan; sauté until vegetables begin to soften. Add garlic; sauté for 1 minute. Add broth, water, peas, bay leaves and thyme; bring to a boil. Reduce heat to medium-low, partially cover pot and simmer until vegetables are tender and peas fall apart, stirring occasionally, 1 to 1 1/2 hours.

Puree soup in batches in blender or food processor. Return to pot. Stir in salt and pepper, and any seasoning you prefer, to taste.

To serve, ladle soup into bowls. Crumble bacon on top. Add a cat crouton and a dollop of sour cream to each bowl.

Like I said above, it is worth making, but if your a meat eater like me, add some ham or something. Anyhow,

Bowls Up Y'all,

Cinnamon and Sunflower Seed Brittle

You know this recipe actually called for pumpkin seeds but our local grocery doesn't carry them and I am so not doing it myself. I don't have little ones and feel no need to carve a pumpkin when I have a porch full of plastic plug in jack o' lanterns already on display. I refuse. So I improvised and decided to use sunflower seeds. Check it out...

1/4 cup butter, cut into chunks, plus more for pan
1 teaspoon baking soda
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/2 cups honey roasted or just toasted hulled sunflower seeds

1. Lightly butter a 10- by 15-in. baking pan. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon and salt (to help the cinnamon distribute evenly when it's stirred into the sugar mixture).

2. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, 1/2 cup water, corn syrup, and 1/4 cup butter until butter is melted and sugar is completely dissolved (see Caramelizing Sugar below). Increase heat to medium and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 335° to 340° on a candy thermometer (see Using a Candy Thermometer below).

3. Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.

4. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Michael loves this- so do I- I packed up a whole lot of it, made 2 batches, and am taking them around to everyone. You have to try this recipe.

Boo Yum Y'all,