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! 



Fried Dill Pickles!

I have to admit that I really love "Fried Dill Pickles" and I am not even a big dill pickle eater, but there is something about dredging them in cornmeal and frying them that makes them delicious.  There are several restaurants in our area that serve fried dill pickles as an appetizer and most are really good, but my favorite fried pickles are at a little place called "Toots".  It's a sports bar and  burger sort of place and they do this type of food really well.  It's a small chain restaurant mostly located in Kentucky and Tennessee.  When I started frying my own pickles at home, my goal was to fry them as good as Toot's.  Not 'tooting' my own horn or anything (that was just bad), I think I accomplished what I set out to do!   I prefer the fried pickle slices, but you can do the spears if you like more pickle and less crust. I am all about crust, myself!

 Here is what you need:

1 (16 oz.) jar of dill pickle slices (  I like to use Vlasic ovals)
1 cup buttermilk
6-7 drops of hot sauce
1 cup self rising flour
1 cup cornmeal
1 tsp. Cajun seasoning (can substitute seasoned salt if you don't like the spiciness)
1/2 tsp. black pepper
1/2 tsp. garlic powder
oil for frying

Drain the jar of pickles in a colander.

Spread the pickle slices out on a double thickness of paper towels to get the liquid off of them as much as possible. 

When they are fairly dry, mix the buttermilk and hot sauce in a bowl and place the pickle slices in it.  If you don't drain them first, the buttermilk won't adhere to the slices.

Combine the flour, cornmeal and seasonings in a shallow dish, like a pie plate.  Remove the pickles and dredge them in the mixture, making sure to cover each slice.   Drop a each slice in a deep fryer with oil heated to around 375 degrees.   Make sure your oil is hot enough, but not smoking.   You can use vegetable oil, canola oil, or peanut oil.   If you don't have a deep fryer, you can use a heavy pan with high sides on the stove.
 

 The pickles will float to the top if your oil is good and hot.  Turn each one over to brown both sides.  Use a slotted spoon to remove them when they are brown to a paper towel lined plate.  If you like them really salty, sprinkle immediately with a little more salt.  For me, the seasoning added to the flour is enough, because the pickles are already salty. 

Serve immediately with ranch dressing!

Bacon Ranch Deviled Eggs!

As we have discussed before, "Deviled Eggs" are a southern staple for holidays, parties, potlucks, cookouts....anytime people gather to eat!!!  Some people get hung up on the name with the 'devil' being in it.

The term ''Deviled' is just a food term for anything cooked with hot spices or spiced up some way.  We actually also called them 'dressed eggs' in our part of the country.

Whatever you call them, they are dang good and always a crowd pleaser and with all ages!

You know I like to change things up a bit sometimes and since I love anything with 'ranch seasoning' and 'bacon', why not put them in the deviled eggs!!!

 I played around with it and I must say it's delicious.   I actually liked these better than the original eggs and they are so easy!!!  

Here is what you will need:

10 slices bacon, cooked crisp and crumbled

12 eggs, hard boiled

1/4 cup mayonnaise

2 Tbs. sour cream

1 Tbs. dry ranch dressing mix

1 tsp. mustard, yellow or Dijon

1 Tbs. grated Parmesan cheese

dash of salt and black pepper

dash of Tabasco sauce (optional)

paprika or Cajun seasoning for garnish

Place eggs in enough water to cover them.  Add a tsp. of vinegar and a dash of salt and they will peel much easier.  Also, if you can, don't use really fresh eggs that you just bought.  They are much harder to peel than eggs you have had in the fridge for a few days.  

Bring to a boil and boil for just a minute with cover on pan.  Turn heat off and let sit for about 12 to 15 minutes in the hot water.  Run under a couple changes of cold water and peel.  They will peel much easier.

With a sharp knife cut down the center lengthwise.  Remove the yolks and place in a bowl.  Mash with a fork.  Add half of the bacon  crumbles and all of the other ingredients and stir together until smooth.  

You can fill them with a spoon or put the filling in a piping bag and pipe it in for a very pretty presentation.  Sprinkle with just a little paprika or I like to sprinkle with just a bit of Cajun seasoning which gives them a little more spiciness. 

Finally top them off with the other half of the bacon crumbles!!!  

These are so yummy and they will disappear fast!!!  Enjoy!!!

Toffee Chip Cheese Ball!

This "Toffee Chip Cheese Ball" is a little different as far as 'cheese balls' go!  It's a sweet cheese ball that is great served with fruit slices or graham crackers or even something like vanilla wafers or shortbread cookies!   This goes over really well with those who might not care for the savory cheese balls!   We served it a few weeks ago at my niece's bridal shower with apple slices and graham crackers.  With the apples it reminds me of a caramel apple and it's great for a Fall party or gathering!

Here is what you will need:

 2 (8 oz.) pkgs. cream cheese, softened

4 Tbs. butter, softened

1/2 cup brown sugar

1/2 cup confectioners sugar

1 tsp. vanilla

1 cup mini chocolate chips

1  (8 oz.) pkg. Heath milk chocolate English toffee bits

2 cups dry roasted peanuts, chopped fine

apple slices, graham crackers, vanilla wafers or shortbread cookies for serving

In a large mixing bowl, beat the cream cheese and butter together until well blended with an electric mixer.   Blend in the brown sugar, confectioners sugar and vanilla.  Stir in the mini chocolate chips and the Heath toffee bits.    This will be very soft.  Pull as much as you can away from the sides of the bowl into a ball shape.  Cover with plastic wrap, leaving it in the bowl and place in the refrigerator for 3-4 hours or overnight.   This needs to be very cold or you won't be able to form the cheese ball. 

Place the finely chopped dry roasted peanuts on a large piece of wax paper.  Remove the cheese ball from the bowl and with your hands form into a smooth ball shape.  Lay it in the peanuts and roll it to coat all sides.   When it is all coated in the peanuts lay it gently on a serving plate.   This is a semi soft cheese ball, so it must be very cold and you have to work fast.    

Place apple slices and graham crackers around the edges for serving!  Or you can use whatever you like for serving!   If you do not have time to chill this or don't want to take the time, you can place it in a serving bowl and serve as a dip instead of a cheese ball. Just sprinkle the top with the chopped nuts.   I think the cheese ball makes a prettier presentation, but they both taste the same!  

Hot Crab Dip!

This "Hot Crab Dip" is cheesy and delicious!  Spread it on crackers, dip tortilla chips in it or spread it on sliced baquettes!  This is a great party appetizer or game day treat!  It's also really easy.  Make it up the night before and just bake the next day right before your gathering. 

 Here is what you will need:

8 oz. pkg. cream cheese, softened

1/2 cup mayonnaise

1/4 cup sour cream

3-4 green onions, sliced thin and including the green tops

1 cup shredded mozzarella, divided

1/2 parmesan cheese, divided

1 tsp. hot sauce (I used Tabasco)

pinch of cayenne pepper to taste

1/4 tsp. garlic powder

1 tsp. Worcestershire sauce

8 oz. crab meat (whatever is available in your area)

Preheat oven to 350 degrees.

I a mixing bowl, blend the cream cheese, mayonnaise and sour cream until smooth. Stir in 3/4 of the green onion.   Stir in half of the mozzarella and 1/2 of the parmesan cheese.  Add in the hot sauce, cayenne pepper, garlic powder and Worcestershire sauce.  Add the crab meat last.  If you use canned crab meat, drain it really well.  If you are using fresh lump crab meat, break it up just a bit.   Pour this into a 2 quart baking dish that has been sprayed with nonstick spray.  Top with the other half of the parmesan cheese and the other half of the mozzarella cheese.

  Place in a preheated 350 degree oven for about 30 minutes or until the top is just browning and bubbly.  Wait about 5 -10 minutes before serving.  This allows it to set up a little.  Sprinkle the top with the rest of the green onions.  I like it served on buttery crackers.  I will warn, this is a bit addictive!





Redneck Caviar!

Follow my blog with Bloglovin

 As I have confessed in my post for "Hoppin John", I am not all that crazy about the taste of black eyed peas, unless they are jazzed up a little bit with some other spices.   This black eyed pea salsa does just that and it's so easy to throw together.  It's one of my favorite ways to use the homely little black eyed pea.   It completely changes the taste of them to something very light and fresh tasting.  Here is what you will need for this:

2  15oz. cans black eyed peas, rinsed and drained.
1 can Rotel tomatoes and green chilies
1/2 cup sliced green onions, including some of the green blades
1/2 green bell pepper, diced
1/2 red or yellow bell pepper, diced
2 Tbs. minced pickled jalapenos
1 Tbs. minced garlic
1 pkg dry Italian dressing
1/3 cup olive oil
2 Tbs. vinegar
1/2 tsp. cumin
1/2 tsp. Cajun seasoning (I use Tony Cachere)
dash of black pepper
1/4 cup chopped cilantro
1/4 cup chopped parsley

Combine the drained black eye peas, Rotel tomatoes, green onions, bell peppers, jalapenos and minced garlic.  Whisk together the Italian dressing mix with the olive oil, vinegar, cumin, Cajun seasoning and black pepper.  Pour over the other ingredients.  Add the fresh cilantro and parsley and mix well.  Cover and refrigerate for several hours before serving.  Serve with tortilla chips or Fritos Scoops.



Hot Spinach and Artichoke Dip!

Every restaurant it seems has their version of this popular dip, some better than others I might add.   Sometimes you just want spinach and artichoke dip without having to go out for it and if you have ever tried any of those frozen varieties, you know they are not all that good.  This recipe is a little lighter than some of the homemade versions but it is still plenty good and creamy.  Here is what you will need:

1 10 oz. pkg. Birds Eye frozen Steamfresh Cream Spinach or you can use just a bag of frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese, divided
1/2 tsp. garlic powder
dash of Tabasco sauce
1 cup Mozzarella cheese

This is the spinach I prefer to use.  It has just a little cream sauce on it that makes the dip even better. If you can't find this, you can use just a bag of chopped spinach.  Cook this in the bag in the microwave for about 2 minutes or just long enough to thaw. 

Mix the spinach with the chopped artichoke hearts, mayonnaise, sour cream, garlic powder, 3/4 cup Parmesan cheese, and Tabasco sauce.  Pour into a 1  1/2 quart baking dish.  Sprinkle with Mozzarella cheese and the rest of the Parmesan cheese.  Place in a 350 degree oven for 30-35 minutes or until hot and bubbly and just starting to brown.

Serve with tortilla chips, bagel chips, or a crusty bread! 



3 Cheese Sausage Balls!

  

Sausage balls have been around since at least the 1970's as a yummy appetizer for parties, tailgating and such.  They are really great if the mixture of ingredients and cooking time is just right. However, they can be a little dry if you aren't careful and usually are really best when first out of the oven. 

 This recipe adds an ingredient that makes these sausage balls a little more tender and moist.  Cream cheese does good things to most recipes and it isn't any less impressive in these cream cheesy sausage balls.  I also added just a touch of Parmesan along with the traditional cheddar cheese.  Try them and I think you will decide they are much better. Who would think you could improve on a sausage ball? 

Here is what you will need:

1 1lb. roll of breakfast sausage, hot or mild

1  8 oz. pkg. cream cheese, softened

1  1/2 cup baking mix (like Bisquik)

2 cups shredded cheddar cheese

1/3 cup grated Parmesan cheese

dash of garlic powder

1/4 tsp. Cajun seasoning like Tony Cachere's (optional)

dash of Tabasco sauce (optional)

Mix uncooked sausage and cream cheese.  Mix in all of the other ingredients until well blended.  Roll into 1" balls about the size of a small walnut. 

Place on a cookie sheet sprayed with nonstick cooking spray. I use the nonstick Reynolds Wrap.  Place in a preheated 375 degree oven for 20 to 25 minutes.  Don't overcook.  Remove and serve.