Author: Nicole

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Recipes

Hot Bacon Cheese Dip

Nicole


This is a really great dip and believe me it was a hit with my guest. My only complaint is that once it baked there was a huge pool of oil from the cheese floating on top. 

Maybe if I had baked it in a bread bowl it might have helped to absorbed some of the oil up making a better presentation. This would even be a great baked potato topper or served on top on baked potato bites. 
Ingredients:
  • 2 cups (8 ounces) Mozzarella cheese, shredded
  • 1 cup (4 ounces) Parmesan cheese, shredded
  • 1 cup mayonnaise
  • 1/4 cup finely diced green onion (adds great color)
  • 7 bacon strips, diced and fried
  • 1 garlic clove, minced
  • 1/4 tsp. crushed red chili flakes

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix well
  3. Spoon into a baking dish.
  4. Bake for 45 minutes or until heated through.
  5. Serve with bread cubes or crackers.

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Recipes

Jalapeno Popper Dip

Nicole

If I told you I loved this recipe it would be an understatement. This dip calls my name at night while it was in the refrigerator. I could eat it hot or ice cold right out of the refrigerator. It’s insane! I did use 4 oz. of jalapenos but next time I would use 2 oz. of the regular and 2 oz. of the mild to keep the spice level down. 

If you like it hot then follow the recipe as is or add more. I will tell you that by baking it the heat of the jalapenos will intensify.  This recipe is simple wonderful!
Ingredients:
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 cup parmesan cheese
  • 1 (4 ounce) can sliced jalapenos (this can get super hot so adjust to taste)
Directions:
1.      Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.
2.     Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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Recipes

Brussels Sprouts & Cauliflower Gratin

Nicole

I really loved this recipe! My only beef with it is that you can’t really taste the cauliflower because the Brussels sprouts really over power the dish. If you don’t like sprouts you will NOT like this recipe. I happen to love sprouts, but even when we were finishing up the left overs a few days later I thought the sprouts were a little stronger than I like. The bacon takes the cake in this recipe and just makes it into something really special. 

I think you could do so much with the concept of this recipe by changing out the vegetables. I think potatoes and carrots would rock in this sauce!


Ingredients:
  • 2 cups fresh cauliflower florets
  • 2 cups fresh brussels sprouts, quartered
  • 2 bacon strips, chopped
  • 1/2 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/8 cup all-purpose flour
  • 3/4 cup milk
  • 1/3 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:
  1. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook for 2-3 minutes or until crisp-tender; drain.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Sauté onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 15 minutes.
  4. Uncover and bake, uncovered, for 15-20 minutes. Yield: 8 servings.

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Recipes

Cheater… Cheater… Stuffing!

Nicole

I absolutely loved this recipe!  It’s simple fantastic! Don’t get me wrong it’s nothing fancy, but that’s what I like about it. I already like Stovetop Stuffing, but this takes Stovetop and fancy’s it up!  After it was made no one had a clue that the majority of the recipe came out of a box! Frugal, easy, and fantastic… what more could you ask for?

Ingredients:
  • 1 medium onions, minced
  • 2 -3 stalks celery, chopped fine
  • 2 tablespoons butter
  • 1/4 teaspoon poultry seasoning
  • 1-2 cups chicken broth (or any broth)
  • Hot water
  • 1 (6 ounce) packages Stove Top-style stuffing mix

Directions:

  1. Sauté onions and celery in butter.
  2. Sprinkle with poultry seasoning.
  3. Set aside to cool slightly.
  4. Toss this mixture into your favorite dry stuffing mix.
  5. Heat broth and set aside.
  6. Read directions on your favorite stuffing mix box.
  7. Add enough hot water to the broth to make up the required liquid needed.
  8. (Omit butter the recipe calls for as it was already used to sauté vegetables.)
  9. Pour over stuffing/vegetables mixture and mix well.
  10. Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

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Recipes

Chive & Onion Hash Brown Potatoes

Nicole
This is a really great side dish! It’s very easy to put together and bakes up nicely. The flavor is wonderful. In truth you could use any of the flavored cream cheese. I think the vegetable flavored or garlic flavored would be fantastic also. 


Ingredients:
  • 3/4 cup half-and-half cream
  • 1/2 cup spreadable chive and onion cream cheese
  • 1 tablespoons dried minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 packages (20 ounces each) refrigerated shredded hash brown potatoes
  • 1 cups shredded Swiss cheese
  • 1 1/2 tablespoons minced fresh chives, divided
  • 1 tablespoons butter, cubed

Directions:
  1. In a small saucepan, combine the first five ingredients. Cook and stir over medium heat until blended; transfer to a large bowl. Add potatoes; mix well.
  2. In a greased 13-in. x 9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and a third of the cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
  3. Cover and bake at 375° for 35 minutes. Uncover; bake 10-20 minutes longer or until edges begin to brown. Let stand for 10 minutes before cutting. Sprinkle with remaining chives. 

Yield: 12 servings.
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