Hi everybody :) Do you all love sour cream and onions baked cheesy potatoes with bacon? Well, have I got a dip for you! This dip is loaded with all my favorite potato toppings, plus it's ready to serve in 30 minutes or less. So if you're hosting a party or just having a family movie night, this might just be the recipe for you. Step into my kitchen, and let's get this party started...
Directions Preheat
the oven to 400 degrees. In a bowl, combine all ingredients.
Place the
mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes
or until hot. Serve with assorted fresh vegetables, crackers and/or
chips. *Serving option: Dip may also be placed in hollowed round
sourdough loaf, wrapped in foil and heated in 400 degree oven for 30
minutes.
What I Did and/or Think: No changes was made to the recipe. The Taste: Sour Cream, Cream Cheese, Cheddar Cheese, Onions,and Bacon; enough said :) In my opinion, heating up the dip should be optional, it taste great not heated too. If you choose not heating it, just make it up in advance to give the flavors a chance to blend. As I mention earlier, I think this would be great when making loaded potatoes too.
Throwing a party this weekend, make the dip! If you invite me, I'll bring the chips :) BTW, if I wasn't clear enough; it's a REPEAT, y'all :)
Hi everybody :) Because I love salmon so much and still had half of the pack still in the refrigerator,I decided to share another recipe with you all. This recipe is sort of a combinations of two recipes that catch my attention. I took what I thought would be a great taste from both recipes and combined them together.
Going by what I think is the best flavors of the two, I cooked the salmon in a sauce flavored with brown sugar, orange juice, lemon zest. garlic, onions, and bourbon. Here's how I did it... Bourbon Brown Sugar Orange Glazed Salmon partly adapted All Recipes and My Recipes 4 tablespoonsbutter 1/2 cup packed dark brown sugar 1/4 cup orange juice 1/4 cup chopped green onions 2 garlic cloves, minced 1/2 teaspoon lemon zest Salt and Pepper to taste 4 (6oz.) salmon fillets (about 1 inch thick) 1/4 - 1/3 cupbourbon whiskey (I eyeballed it)
Melt butter
in a large heavy skillet over medium heat. Stir in brown sugar and next 4 ingredients.
Season
salmon with salt and pepper; placethem on top of brown sugar mixture. Cook for 3-5 minutes on
medium heat.
Turn salmon, and pour bourbon around the fillets. Continue
cooking for 3-5 minutes, or until fish flakes easily with a fork. Spoon
glaze over the salmon, and serve.
What I Think: LOVE the smell of this cooking! I wish you all could have smelt it too :) The taste was wonderful, absolutely AMAZING!!! This is my officially new best salmon recipe! R-E-P-E-A-T ! R-E-P-E-A-T ! What that spell? YAAAaa! REPEAT!!!
Hi everybody :) Salmon is my all-time favorite seafood! When I first saw this on Pinterest, I knew I would be making it one day. It's a simple and easy recipe, that takes minutes to prepared. The butter, oil and garlic are blended together, spread over the salmon, then it's sprinkled with dill, salt and pepper and layered with lemon slices and baked. SIMPLE. QUICK. and EASY. My favorite recipe combination.
1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste (I used lemon pepper)
Fresh dill, to taste
Lemon slices (I used a Meyer Lemon)
Directions:
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray. Combine the butter, olive oil, and garlic together then spread evenly
over the top of the fish. Season with sea salt and freshly cracked
pepper, to taste. Sprinkle freshly chopped dill all over followed by a
layer of lemon slices. Place skin side down on the prepared baking
sheet.
Place into the oven and bake for 10 minutes or until the salmon
flakes easily with a fork. Remove from the oven and serve with
additional slices of lemon if desired. Serve immediately. What I Did and/or Think: The taste: With only a few ingredients this dish is pack with flavor. The salmon was deliciously moist and tender. I used a Meyer Lemon and sprinkled with lemon pepper for extra punch. REPEAT Is a MUST! Thanks Pam, for sharing this wonderful dish. ENJOY! Come again...
Hi everybody :) The Holidays Are Over...letting that sank in...Everybody's back to their day to day routine here; my daughter back at college, my son spending more time with his girlfriend, and hubby back at work. Once again, I'm surrounded by the quietness of an empty house. It's okay... I suppose;like I've mentioned before I enjoy being in the company of one, sometimes. The only downside, as I mentioned, is I love cooking for a crowd. So, at times I have to downsides recipes to fix my small family of four or many times, a serving of one.
These rolls, for example, makes about 4 dozen, can be downsized to produce 2 dozen. The online recipe is the 4 dozen recipe and the book recipe is the 2 dozen recipe.
1
(8-oz.) container sour cream --------------- 1/2 cup (4-oz)
1/2 cup butter ------------------------------ 1/4 cup
1/2 cup sugar ------------------------------- 1/4 cup
1 1/4 teaspoons salt ------------------------- 1/2 tsp.
2 (1/4-oz.) envelopes active dry yeast------- 1 pkg. or 2 1/4 tsp.
1/2 cup warm water (105°- 110°) ---------- 1/4 cup
2 large eggs, lightly beaten ----------------- 1 egg
4 cups all-purpose flour -------------------- 2 cup
1/4 cup
butter, melted and divided -------- 2 tbsp.
Directions: Cook first 4 ingredients in a saucepan over medium-low heat,
stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to
115°.
Combine yeast and warm water in a liquid measuring cup; let stand
5 minutes. Stir together eggs, flour, yeast mixture, and sour cream
mixture in a large bowl until well blended. Cover and chill 8 to 24
hours.
Divide dough into fourths, and shape each portion into a ball.
Roll each ball to 1/4-inch thickness on a floured surface; cut dough
into rounds with a 2 1/2-inch round cutter.Brush rounds with 2 Tbsp. melted butter. Make a crease across
each round with a knife, and fold in half; gently press edges to seal.
Place rolls, with sides touching, in a lightly greased 15- x 10-inch
jelly-roll pan. Place any remaining rolls on a lightly greased baking
sheet. Cover and let rise in a warm place (85°), free from drafts, 45
minutes or until doubled in bulk. Preheat oven to 375°, and bake rolls 12 to 15 minutes or until
golden brown. Brush rolls with remaining 2 Tbsp. melted butter. What I Did and/or Think:
I made 9 Big rolls because I like my rolls big :) and follow remaining instruction as directed. This is a great make-ahead recipe because of the 8 to 24
hours chill time. The dough can be prepared ahead and chill overnight in the refrigerator.
The Taste: The fluffy softness of these buttery, tangy, with a hint of sweetness rolls just melts in your mouth. They are MMMMMmmmmmmm GOOD! REPEAT! REPEAT! REPEAT!
For variation these can be shaped into Cloverleaf Rolls. Grease 2 muffin pans. Shape dough into 1" balls; place 3 balls in each muffin cup. Cover and let rise until double, about 40 minutes. Bake as directed. Brush with butter.
For more useful information on measurement or converting recipes check out my newest chart adapted from my cookbook collection. ENJOY! Come again...
I'm working on another biscoff recipe!It's a no-bake granola bar recipe that's comes together with easy.This recipe come from Connie's blog. I love visiting other bloggers, checking out their recipes and ideas. I just happen to stumble across this one when I was on Pinterest, the greatest invention since Facebook!
1/4 cup butter 1/4 cup brown sugar 1/4 cup honey 1/4 cup Biscoff spread(I used the crunchy Biscoff spread) 1 cup quick oats 1 cups rolled oats 1/2 cup Rice Krispies cereal 1/2 cup chopped honey roasted peanuts (or chopped pretzels) (I used sliced almonds) 1/4 cup chocolate chips
Directions
Combine butter, sugar, honey, and Biscoff over medium heat, just until everything is dissolved and melted.
In a large bowl, combine oats, cereal, peanuts, and chips.
Pour Biscoff mixture over oat mixture, and stir to combine. (This will be very stiff, just keep stirring)
Place in a greased quarter sheet pan, or an 8×8 pan lined with parchment or wax paper. (I used aluminum foil.)
Refrigerate for 30-60 minutes, until firm. Cut into 18 pieces. Store uneaten bars in the fridge.
What I Did and/or Think:
I wanted thicker bars, so I doubled the recipe and using a 11x7" pan. Ialso wanted a nutty bar, but I didn't have peanuts, so I used almonds and the crunchy Biscoff spread instead.
I think the biscoff mixture was too hot when I added it to the oatmeal mixture, which caused the chocolate chips to melted, so I added more chips. Delicious. These bars are definitely a Delicious REPEAT! Thanks to Connie for sharing this recipe :)
Pancakes from a Homemade Bisquick Mix: Breakfast Is Served
Hi everybody :) "Welcome to a New Year of Breakfast Is Served Sunday,"the first breakfast post of 2013!
If you're just tuning in to my post, every Sunday I post a Breakfast Is Served. The last Breakfast Is Served was Mini Pecan Pie Muffins. Today's recipe, comes from Cheri's blog, is a basic homemade Bisquick mix
used in making these pancakes. The mix is put together and later used to make pancakes or biscuits by adding milk and/or eggs with additional ingredients, such as blueberries, if desired. Let's get it stared...
Pancakes from a Homemade Bisquick Mix
Homemade Bisquick Mix adapted Kitchen Simplicity 5 cups flour 1/4 cup baking powder 2 Tablespoon sugar 1 teaspoon salt 1 cup butter or margarine
Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approx: 6 cups
For a Whole Wheat Version: Use 2 1/2 cups whole wheat flour and 2 1/2 cups all-purpose flour with an additional 2 tablespoons baking powder and continue as directed.
To make Biscuits: Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto ungreased cookie sheets and bake at 450ºF for 10-12 min.
*Add any additional ingredients you wish such as cheese or herbs before adding the milk. * 1 cup of mix will yield about 6 biscuits. To make Pancakes: Mix 2 cups of mix with 1 cup milk and 2 eggs. (I used buttermilk) Cook on hot griddle.
What I Did and/or Think: The pancakes were fluffy, tender, and buttery delicious! I served them with a blueberry syrup with chopped pecans added. I will be testing the biscuits out very soon. Another Delicious REPEAT!
Thanks to Cheri for sharing this wonderful recipe. For more great ideas on using this, stop by her blog to see what others have say they use the mix for.
