Warm & Creamy Bacon Dip

Warm & Creamy Bacon Dip

   
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...

Warm & Creamy Bacon Dip adapted Daisy
Ingredients
8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces bacon bits
2 cups shredded cheddar cheese
1 cup chopped green onion


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 :)

ENJOY! Come again...

Linked to:
Show and Tell Saturday: Be Different...Act Normal   
Sweet Saturday Link Party: The Gingerbread Blog
Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck 
Show and Share Wednesday Semi-Homemade Mom  

Bourbon-Brown Sugar Orange Glazed Salmon

Bourbon-Brown Sugar Orange Glazed Salmon

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 tablespoons butter 
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 cup bourbon 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; place them 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!!!

ENJOY! Come again...

Linked to:
Food-Tastic Fridays @ Not Your Ordinary Recipes 
Foodie Fridays @ Designs By Gollum
Blissful and Domestic Friday Link Party 
The Better Baker Weekend Potluck 
One Creative Mommy: Creative Weekend # 27 
Katherine Martinelli: Salmon Blog Hop 

Loaded Potatoes: Pink Ribbon Recipe

Loaded Potatoes: Pink Ribbon Recipe

Hi everybody :)

The name alone grab my attention to this recipe. I LOVE loaded potatoes. Comfort food at it best. These loaded potatoes are made using red potatoes topped with mushrooms, ham, green onions, sour cream, and cheddar cheese so they are fully-loaded, for a main dish in minutes :)

This recipe may be a good choice for cancer patients because it is great for nausea, constipation, and for mouth sores without the onions and ham; three of the side effects of cancer treatments.

Loaded Potatoes adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 15 Minutes      Start to Finish: 20 Minutes      4 servings
4 medium unpeeled red potatoes
1 package (8 oz) sliced fresh mushrooms (3 cups)
3/4 cup chopped fully cooked ham (not shown) (I used packaged diced  ham)
8 medium green onions, sliced (1/2 cup)
1/8 teaspoon ground red pepper (cayenne)(I use Mrs. Dash Onion & Herb Seasoning)
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.) ricotta or mozzarella. (I used mild cheddar cheese)

1. Pierce potatoes with fork. On paper towel in microwave oven, arrange potatoes about 1 inch apart in circle. Microwave uncover on High 8 to to 10 minutes or until tender. (Or bake potatoes in 375 F oven 1 hour to 1 hour 30 minutes.) Let potatoes stand until cool enough to handle.

2. Meanwhile, spray 4 Quart Dutch oven with cooking spray; heat over medium high heat. Add mushrooms, cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 3 minutes. Remove from heat. Stir in ham, green onions and red pepper. Cover, let stand 4 minutes. 

 














3. Split baked potatoes in half lengthwise; fluff with fork. Spread  1 tablespoon sour cream over each potato half. Top each with ham mixture and cheese.

High in potassium} excellent source of fiber

1 Serving Calories 300 (Calories from Fat 70); Total Fat 7% (Saturated Fat 4g, Trans Fat 0g): Cholesterol 30mg Sodium 550mg Potassium 130mg; Total Carbohydrate 41g (Dietary Fiber 5g); Protein 16g % Daily Value Vitamin A 6%: Vitamin C 15%; Calcium 15%; Iron 15%; Folic Acid 20%; Magnesium 15%  Exchanges: 2 Starch, 2 Vegetable, 1/2 Lean Meat, 1/2 High-fat Meat Carbohydrate Choices 3

 



















What I Did and/or Think:
The only change I did to the recipe was used Mrs. Dash Onion & Herb Seasoning instead of cayenne pepper and mild cheddar cheese instead of sharp.

This Taste: Like I so before I LOVE loaded potatoes! Fully-Loaded, with diced ham too, makes this dish a GREAT REPEAT!

ENJOY! Come again...

Linked to:
Melt In Your Mouth Monday # 87  @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday! 
Jaime @ Mom's Test Kitchen # 13 
Skip To My Lou: Made by you Monday 
The Bulletin Board @ Mrs Happy Homemaker  

Green Onions: Growing and Freezing How To

Green Onions: Growing and Freezing How To

Hi everybody :)

We've talked before about growing potatoes (found here). Today I like to talk about green onions. Green onions is one of the easiest things to grow. The next time you pick up a brunch from the store, instead of throwing away the root ends, plant them. They WILL GROW; trust me. The picture below is my proof.

To Grow:

before picking 8/17

after picking 8/17

I picked my green onions, but left the roots in the soil, so they'll grow again and again and again, like a continuing garden of goodies. In about a month or so, this will be ready to pick again!

To Freeze:

onions, scissors and freezer bags

Freezing green onions is as easy as growing them. They do not need to be blanched (quickly placed in boiling water and then in cold); just wash them gently and dry.
Cut them into about 1/2 inch pieces.( I found the best way to do this is with kitchen scissors) Make sure the pieces are dry.

Place desired amount in freezer bags, label, date and freeze. They should stay fresh up to 6 months.

BTW,  Hubby surprised me by cooking today. He fixed a nice Chicken Casserole dish. Sometimes he likes to get in the kitchen and show off he's creative too.

I told him I was taking some pictures to share it with you, so here they are.

UPDATE PICTURE 8/23

UPDATE PICTURE 8/31

ENJOY! Come again....