French Onion Soup Dip!


If you have been looking for something a little different for game day, movie night or to serve at your annual Halloween gathering, this French Onion Soup Dip might be your answer.  It's always one of the first things to go at any party!   I love a good French Onion soup myself so I knew this dip would be a keeper for me.   It's also fairly easy!   Here is what you will need:
1 (10.5 oz.) can of condensed French Onion soup
2  (8 oz.) pkgs. cream cheese, softened
1/3 cup  mayonnaise
2  1/2 cups shredded Swiss Cheese, divided
1/2 cup shredded Parmesan cheese
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
Blend the cream cheese, mayonnaise and French onion soup together until smooth.  Add 2 cups Swiss cheese, 1/2 cup Parmesan cheese, 1 tsp. Worcestershire sauce and garlic powder. 
Pour into a 1 1/2 quart casserole dish you have sprayed with nonstick spray.  Sprinkle the top with the other 1/2 cup of Swiss cheese. 
Place in a 375 degree oven for 35-40 minutes.  It will be hot and bubbly and just starting to brown.

Serve with crackers, tortilla chips, slices of French bread, or I like it with bagel chips!  If you have any leftover, it's even better the next day! 

Cheeseburger Macaroni Skillet!

This "Cheeseburger Macaroni Skillet" is one of those recipes you only have to use one skillet to make, so clean up is a breeze!  This is like a from scratch Hamburger Helper, but it tastes so much better!

 If you are feeding big appetites on a budget, this is a winner, because it makes a huge amount and it's very filling!   It's just good old comfort food.

 Here is what you will need:

1  lb. ground chuck
1 medium sweet onion, diced
1 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
8 oz. elbow macaroni, uncooked
3 cups milk
8 oz. Velveeta cheese, cubed
1 cup sour cream
2 cups shredded cheddar cheese

In a large oven proof skillet, brown the ground chuck and diced onion.  Season with the seasoned salt, black pepper, and garlic powder.   Stir in the uncooked macaroni, milk, and Velveeta cheese cubes. 

Bring to a low boil, reduce heat to simmer, and simmer uncovered for about 10 - 15 minutes or until the macaroni is tender and the cheese has melted.

 Turn the heat off and stir in the sour cream until it is all incorporated.  It's a good idea to temper the sour cream by stirring a little of the hot mixture into it until it is warmed up, that way it doesn't break when you add it.

Sprinkle the top with the 2 cups cheddar cheese.  Place in a 375 degree oven for about 15 -20 minutes or until the cheese is melted and starting to brown.  Serve with a salad and bread and dinner is done!  

Bacon Wrapped Maple Glazed Pork Loin

The main course for the perfect special occasion dinner is a pork loin, wrapped in bacon and glazed with pure maple syrup.  I originally got this recipe from my sister, who is also a very good, southern cook.  She made this while she was visiting once and it was so good.  I did adapt it a little by adding the maple syrup because of something I had at a local bed and breakfast called Federal Grove.  Federal Grove is a civil war era, plantation style house that has been turned into a bed and breakfast, restaurant and an event venue.  It is also the southernmost maple syrup producer in the United States.  They have a maple syrup festival during the month of February and they feature dishes using the syrup.  It smells wonderful before you even get in the door.  They serve a maple glazed pork chop, which gave me the idea of adding the maple syrup to this.  I am going to visit Federal Grove soon and do an entire blog about it with pictures.  If you are in the area, you should go there to eat.  The house is also very interesting and furnished with all period antiques that are also for sale.  If you are ever in the area, make it a stop on your trip.  You won't regret it.

Here is what you will need for this delicious recipe:

Whole boneless pork loin, brown sugar, spicy brown mustard, bacon, soy sauce, Worcestershire, Federal Grove maple syrup, garlic salt, salt and pepper.


1 whole boneless pork loin  4-6 lbs.
1 cup brown sugar 
2 Tbs. spicy brown mustard
1 Tbs. soy sauce
1 Tbs. Worcestershire
1/2 cup pure maple syrup plus some or drizzling when basting.
10-12 bacon slices
salt, pepper and garlic salt to taste

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup.  Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt.  Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all.  Drizzle the top with the maple syrup.
Cover with foil and bake for 1 hour at 375 degrees.  Remove foil and with a spoon re glaze the top with the dripping in the pan.  Recover and cook for 30 more minutes.  Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also.  Cook uncovered until bacon is brown and crispy... about 20 more minutes.

This is your finished pork loin. Let it rest for about 5-10 minutes before slicing.

This will be so tender and will slice in nice thin slices.  You can put the pan juices over it after slicing or leave as it is.  Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me! 


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