French Onion Soup Dip

This weekend Mr. T and I were talking and trying to figure out how to make french onion soup into a cheesy dip to serve with chips or bread.

I'm thinking that it could be something along the lines of a little beef stock, french onion soup mix, cream cheese, and swiss cheese.  I'll have to play around with it.

Confetti Corn Salad

Before Mr. T and I got married we had a bridal shower (I guess I should say I had a bridal shower, I think he went out with some friends and got wings).  One of the gifts I got was a cook book from my cousin Kristi.  She got it from the Junior League of Pensacola.  It's full of amazing recipes and invitation ideas for about a dozen different party themes.  I recommend it to anyone looking to add to their cookbook collection.

Spanish Confetti Corn Toss:
(adapted from: Invitation Only:Artful Entertaining Southern Style)

2 (16-ounce) cans whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno, seeded and minced
2 large tomatoes, seeded and chopped
½ cup chopped purple onion
1/3 cup minced fresh cilantro
¼ cup vegetable oil
3 tablespoons fresh lime juice
1 ½ teaspoons chili powder
½ teaspoon ground cumin


Combine the corn, beans, tomatoes, onion, jalapeno, and cilantro in a large bowl and mix gently. Combine the vegetable oil, lime juice, chili powder, and cumin in a small bowl and mix well. Add to the vegetable mixture and mix gently. Chill, covered, for 3 hours or longer. Garnish with fresh cilantro sprigs and tortilla chips.

In the summer I think it would be nice to use fresh corn.  It just depends on what time of year it is and what you have available where you live.

Bacon-Ranch Potato Salad

Confession: I'm not the biggest fan of cold potato salad.  I think i'm the only person in the south that feels that way.  I'm learning to love it.  My family on the other hand loves it.  I decided to compromise.  I'd make a potato salad for them and add bacon and ranch for me.

Bacon- Ranch Potato Salad:

Ingredients:

2 pounds red potatoes, scrubbed
1 (12 ounce) package sliced bacon
1 ½ cups sour cream
½ cup + 2 tablespoons light mayonnaise
2 tablespoons yellow mustard
1 bunch green onions, chopped
¼ red onion, minced
1 pinch Italian seasoning
2 tablespoons ranch salad dressing

Directions:

Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.

Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.

In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, red onion, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all.  Stir gently until everything is evenly distributed.

Refrigerate over night for the best flavor.

For reals... this is amazing.  I love it and I have spread the bacon-ranch potato salad love to my friends and family.   :)

Spinach Artichoke Dip

I love spinach dip.  In my quest to find the perfect spinach dip I have uncovered this one.  I'd like to thank Mungee's Ma for it.  It was a big hit at our 4th of July picnic this year.

Spinach Dip:(Mungee and Me)

1 package of cream cheese (8 oz.)
1 package of Amish Country Havarti Cheese.
1 package of Green Giant frozen creamed spinach.
1 can of artichoke hearts (drained and chopped).
Dash of garlic powder

In a microwave safe dish, combine cream cheese and Havarti cheese. Microwave about 2 minutes until cheeses melt and you can stir them together.

Defrost spinach in microwave and then add to cheese mixture along with chopped artichokes and a dash of garlic powder.

Microwave all ingredients together for about 3-4 minutes or until desired warmth.


I served it with corn chips because we had a lot of dips and I didn't want to buy a gazillion different types of chips.  I also forgot to take a picture of the finished product.  It was really good and i'm planning on making this again and again.  Thanks Mungee!

Trail Mix

My mom makes giant batches of trail mix throughout the year.  She would make it when I was in grade school and pack a little bag of it in our lunches.  I always loved it and when Mr. T and I were home this weekend I snagged a bag of it to bring home.

Mom's Trail Mix:

1 jar roasted peanuts
1 can of cashews
1 bag pecan halves
1 cup roasted sunflower seeds
1 cup m&ms
1 cup reese's pieces
1-2 cups dried pineapple
1/2 cup craisins

Pour the nuts onto a baking sheet and roast them in the oven for 5-10 minutes.

Mix everything together and keep it in an air tight container.

You can use anything you want in it.  Sometimes i'll add banana or apple chips.  Honey roasted peanuts are great too.

Happy 4th of July!

Happy 4th of July Everyone!!

Veggies

I love veggies.  My favorite supper to make is chicken or fish, yellow rice, and sauteed peppers, onions, and mushrooms.  I know it's not fancy but it's easy and good.

Sauteed Mushrooms, Peppers, and Onions:

1 bell pepper
1vidalia onion (or other sweet onion)
1 container of mushrooms.  I usually use baby bellas but use whatever you like or have available.
1 clove of garlic

Slice your peppers and onions into strips.  Mince your garlic clove.

Take your mushrooms.  Wipe them clean with a paper towel.  Cut each one in half.

Heat 1 tablespoon of olive oil in a pan over medium-high heat.  Add one tablespoon of butter (or margarine) to the pan as well.  Let them heat up.

I usually add the peppers to the pan first and let them cook for about a minute.  Then I add everything else.

Stir everything so it all heats evenly.  Season with salt and pepper and enjoy!!  This really goes with everything and adds something fresh to a meal.  Plus, I just love peppers, onions, and mushrooms.