Bacon & Carmelied Onion Parmesan Dip

So, in case you hadn't noticed...we took a little break from blogging.  Life sure got crazy there for a little bit and I had to make some decisions of what I could give up so I could devote more time to my kiddo's and husband.  For a while I thought maybe one of the things I needed to get rid of was my blog.  I was pretty torn up about it...I love this baby!  But I'm happy to say, WE'RE BACK! (mostly me...Kyla is still pretty busy with school and activities, but we'll try to have her make a few appearances here and there.)  I just couldn't give it up...this is my little guilty pleasure!  

 

So with that, I just want to tell you how happy I am that you are here and sharing this little part of my life with me.  I love cooking, baking and all things food, and I love being able to converse with each of you through this blog...so please comment!:)

 

And I couldn't have picked a bette recipe to share on our first post since our hiatus!!  I can't tell you how much love I have for this dip.  Everything I love wrapped in a delicious dip.  A perfect football appetizer too!

And by the way, it's my co-autor's 14th birthday today!  Can't believe how much she's growing up!  Sure do love her!

 

Bacon & Carmelized Onion Parmesan Dip

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5 slices of bacon
1/2 of small onion, diced
1 pkg. (8 oz.) cream cheese, softened
1/2 teaspoon garlic powder
1 teaspoon black pepper
3/4 cup freshly shredded Parmesan cheese

Fry bacon in frying pan until crisp.  Transfer to a paper-towel lined plate to cool.  Add onion to bacon grease and saute until onions are carmelized (turn a nice golden brown color), about 5 minutes.  Make sure to scrap the bottom of your pan while onions are cooking to get the yummy bacon goodness mixed in there!  Remove onions to a medium sized mixing bowl using a slotted spoon to drain most of the bacon grease.

Add the cream cheese, bacon broke into pieces, garlic powder, pepper and Parmesan cheese to the mixing bowl with the onions.  Mix until well combined. 

Place into 2 one cup sized ramekin dishes (or any small oven safe bowls).  Bake at 350 degress for 15 minutes.

Serve with crackers...my favorite are Ritz or Wheat Thins.

 

Recipe adapted from Buns In My Oven

Mix cream cheese,

 

Sweet & Savory Cheese Dip

Today is the last day to enter our GIVEAWAY!  You can win Six Sister's Stuff new cookbook as well as Our Best Bites' newest cookbook Savoring the Seasons.  I love BOTH of these books and I know you will too...so head there now & enter!  Thanks!!:)

I love dips & anything with cream cheese in it, (check out our Deviled Ham Cheese Ball...which really is just a wonderful dip...and our Cheese Dip for breadsticks for proof!:)) so when I tried this dip my Mom made a few years back it became an instant love of mine.  

I love the sweetness of the pineapple along with the savory green onions and peppers.  What a great combination.  We love to eat this dip with Multigrain Club Crackers, Wheat Thins, and Ritz crackers, but I suppose any kind that you like would be fabulous too.

Sweet & Savory Cheese Dip

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2 packages (8oz. each) cream cheese, softened

1 can (8 1/2 oz.) crushed pineapple, well-drained

1 cups chopped pecans (or walnuts)

1/4 cup chopped green peppers

2 Tablespoon chopped onions

2-3 teaspoons season salt (to taste)

Mix all ingredients together until cream cheese is smooth.  

Dip away...couldn't get much easier than that!!

Spicy Pizza Dip

My hubby was looking through my Rachel Ray magazine the other day & came across this recipe.  He immediately showed it to me and said we had to try it.  I'm glad he was so insistent because it was amazing!

And since Super Bowl Sunday is coming up (it's this Sunday everyone!) I figured I'd post it for all you football fans out there to add to your party goodies.  We always have lots of fabulous goodies & food for Super Bowl Sunday, even if we don't watch the game.  We only watch if one of my families teams are playing, which they are not this year.  We've got Broncos and Steelers fans in our home, so I don't know if we'll tune in this year or not.   Are any of our readers huge Ravens or 49er's fans?  Who do you predict will win on Sunday?

You'll all be winners to your family/friends if you make and serve them this!:)

Spicy Pizza Dip

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1 large round sour dough, Italian or french bread loaf

3 tablespoons olive oil

1/2 cup chopped onion

1 garlic clove, minces or pressed

10 ounces hot Italian sausage

1 jar (16 oz.) pizza sauce

4 ounces mozzarella, thinly sliced

1 tablespoon freshly grated Parmesan cheese

1 tablespoon oregano leaves (optional)

Preheat oven to 400 degrees.

Cut out the center of your bread, leaving about a 1 inch border.  Hollow out the bread and make sure to leave about a 1 inch bottom.

Cut the bread you cut out of your loaf into strips.  Place on a large baking sheet and drizzle 2 tablespoons of the olive oil over them.  Toss to coat.  Place the bread bowl along with your bread strips onto a cooking sheet.  Bake until the inside of the bread bowl is toasted, about 5-7 minutes. 

Remove the bread bowl to a platter.  Stir the bread strips around and put back in the oven for another 5 minutes.  Transfer to the platter with the bread bowl.

Increase oven temperature to 450 degrees.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.  Add the onion and cook for about 5 minutes, stirring frequently.  Add the garlic and sausage.  Cook until browned.  Add the pizza sauce and cook until heated through, about 5 minutes.

Place your bread bowl back onto your baking sheet and pour sauce into it.  Top with the shredded Parmesan cheese and then layer the mozzarella over top so no sauce is visible.  Bake until the cheese is nice and browned, about 10 minutes.  Top with oregano (optional).

Return filled bread bowl back to the platter with the bread strips & serve.

NOTE:  You can absolutely use mild sausage if you'd like.  We used the hot and I was afraid it would be too hot for me, but it was perfect...but the choice is yours!:)

Mexi-Dip

Thinking of my Grandma this morning.  She lives over 1500 miles away and I haven't seen her in over 5 years!  This is her recipe (tweaked just a little!), and I'm sitting here looking at her hand written recipe & can't help but think about what a wonderful Grandma she has been all these years! 

We used to love to try to scare each other.  I'd sneak up on her and she'd sneak up on me...I'm pretty sure my love of scaring my hubby and kid's stemmed from this "game" I'd play with Granny!!

I really got Kyla a while back....I still don't think she's forgiven me!  You've probably all done this little scare trick before, but I still think about it and laugh!  I was cutting vegetables...do you see where I'm going with this??:)  Went to the fridge and got some ketchup on my finger, and when the moment was right I sold it!!  Kyla's face was priceless and she took off running up the stairs.  She heard me laughing and knew I had gotten her!  I then "scolded" her for taking off and not trying to help my badly wounded finger.  She said she was running upstairs to get Dad until she heard me laughing! 

Such good times here at our house...it's funny how these little moments can provide so much entertainment!:)

Anyway, now that I'm done reminising...my Grandma called this Mexi-Dip.  It is known as 7-layer bean dip nowadays.  Just can't change the name...it's in her hand writing!   This is also a perfect dish for fall & football season...just sayin'!:)

Mexi-Dip

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1 can (16 oz.) refried beans

1 cup sour cream

2 tablespoons taco seasoning

3 avacados

Guacamole mix (I use concord farms found by the produce in most stores)

1/2 cup salsa or pico de gallo

1/2 cup shredded cheddar cheese

1 can chopped olives

2 green onion, chopped

1/4 cup chopped cilantro

Spread the refried beans on the bottom of a 9" pie plate.  (or if you need this for a BIG crowd you can double the recipe and make it in a 9 x 13 cake pan!)  Mash the avacados and mix in the guacamole mix; spread over the beans.  (if you have a great guacamole recipe you can use that instead or use THIS recipe)  Mix the sour cream with the taco seasoning; spread over the guacamole.  Next spread on the salsa or pico de gallo, then sprinkle on the cheese, green onions, olives, and cilantro.  Serve with tortilla chips.  (Although I do think I could just eat this with a spoon!):)
 

Jalapeno Popper Dip

This is really good and you can make it mild (the way I like it) or you can have some heat if you like that as well. This would be a really good one for the Super Bowl. Give it a try!

Jalapeno Popper Dip

Recipe from Our Best Bites

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2 8-oz. packages cream cheese, softened (you can use light)

1 c. mayonnaise (you can also use light here, but DON'T use Miracle Whip!)

1 c. Parmesan cheese, shredded

2 cloves garlic, pressed or finely minced

1 4-oz. can fire roasted green chilies

1/2-1 4-oz. can diced jalapeno peppers, drained (1/2 can is mild while a full can is definately on the spicy side!)

8oz bacon, cooked and crumbled

1-2 sourdough baguettes, sliced, and/or crackers

Preheat oven to 350. If using bacon, reserve 2-3 Tbs and sprinkle on top of dip before baking. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth. Add jalapenons and green chilies. If using bacon, stir in remaining bacon. Spread dip into a 9" pie plate or a small baking dish. Sprinkle with remaining bacon if using. Bake for 20-25 minutes or until dip is bubbly and golden brown.

Deviled Ham Cheese Ball

I don't know what it is, but every year from about Thanksgiving to early March I CRAVE this stuff!! This was a cheese ball that my mom always made growing up. It must hold some kind of nostalgic powers or something!:)

Deviled Ham Cheese Ball (or blob!)

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8 oz. cream cheese, softened

8 oz. sharp or medium cheddar cheese, shredded

1 can deviled ham (found by the canned tuna and chicken...usually on the top row)

Cream the cheeses together and then add in the ham and mix to combine. Now you can form a ball and roll it in parsley (as my Mom did growing up) or in chopped nuts of your liking, but I just like it plain and so I just throw it in a bowl and use it as a dip. It is so good with Wheat Thins, but we also like it with Ritz crackers.

Served with chips and salsa, Jalapeno Popper Dip (recipe to come) and french onion dip. This was our New Year's Eve snacks while we played games! Such fun...and deliciousness!:)

Spinach Artichoke Dip

I have already blogged a Garlic Artichoke Dipthat was really good, but I think I like this one more...not as oily and not quite as garlicky. I first tried this on Thanksgiving. My sister-in-laws sister made it as an appetizer before the big meal. Needless to say I wasn't very hungry come turkey time, but I was totally ok with that. It was THAT GOOD!!

Spinach Artichoke Dip

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1 bunch green onions

4 Tbsp Butter

5 cloves garlic, minced

10oz frozen spinach, thawed/drained

1 can (6oz-ish) artichoke hearts (not marinated), chopped

1 16oz container sour cream

1 8oz block cream cheese

16 oz cheese (I usually use Colby Jack)

Saute onions and garlic in butter. Add spinach, hearts, sour cream and cream cheese. Mix in cheese until thoroughly melted.

This is really good with baguette's or crackers of any kind. It can also be baked in a bread bowl. Just hollow it out and then put the dip in the bowl, cover it with foil and bake at 350 degrees for an hour.

Fruit Dip

I've tried loads of different fruit dips, but this one is my favorite. It is sooper dooper easy to make and can be made low fat/low calorie as well.

Fruit Dip

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16 oz. Cool whip (light or fat free for "light" recipe)

32 oz. vanilla yogurt (light for "light recipe)

1 large package vanilla pudding mix (or 2 small sugar free packages for "light" recipe!)

Just mix all ingredients together thouroughly (sometimes it will be a little lumpy, but that's ok, it's still good!). Serve with any fruit that you wish.

My all-time favorite fruit with this dip is bananas, but I also really like apples and pear, and come to find out grapes are really good with it too! Just try out whatever you'd like!

Garden Fresh Salsa

This is a recipe request from my sister-in-law Ana. Tony and I usually just add whatever we want and taste it throughout to see what it needs, but today we measured and made sure of what we put into it so others who like to have exact measurements will be able to have some fresh salsa too!:)

Garden Fresh Salsa

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5-6 medium tomatoes, diced (I like mine chunky, but just cut them whatever size you like.)

1 anaheim pepper, chopped

2 cloves garlic, chopped

1 jalapeno pepper, chopped

1/2 to 3/4 bunch of cilantro, chopped

1/4 to 1/3 cup yellow onion, chopped

salt and pepper to taste

Dice tomatoes and put in a bowl. Add all the other ingredients and stir until all mixed up. I just put in 1 jalapeno and I scraped out the seeds and ribbing so as not to get too much heat. If you like the heat leave the seeds and ribbing and just chop up the whole jalapeno. Salsa is always better if you can leave it alone and sit it in the frige for a few hours to let all the flavors mix-in, but I have a hard time doing that!:)

We also made some Queso that was really good too. We just heated up some Cheez Whiz according to the instructions on the jar and then added some Garden Fresh Salsa in with it and it was superb!

I LOVE this time of year. I just wish my tomatoes would all turn red already!!

Garlic Artichoke Dip

Yesterday was the start of College football season and my hubby's team was playing! He has been so excited all week long to watch his Utes play a #15 ranked team, so I decided I'd make the day special in the only good way I know how...FOOD!!:) So I made him one of his favorite dinners, Li'l cheddar meatloaf with mashed potatoes, and corn, and Helen Jean Punch(this is also one of the kids favorite meals!). So we ate dinner and then during the game I brought him up this Garlic Artichoke dip that I've been wanting to try with some french bread. It was so darn good! It's a perfect football snack!

Garlic Artichoke Dip

Recipe from Our Best Bites

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2 8-oz. packages cream cheese (light works great), softened

1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn't melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped (I used a 14.5 oz. jar)

6-7 cloves garlic, minced (I would use maybe 4-5 medium to large cloves instead...it was a little too much garlic for me and I really like garlic!)

Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9" pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it's lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

For those who care...the Utes pulled it off...27 to 24 in Overtime. Pretty good game!

Hot Corn Dip

This really looked like something Tony would like...he loves corn and loves dips with chips so I thought I'd try it out for his birthday. It was a hit. This is a recipe I will be making over and over and over. I can't remember what website I got this recipe from, but I do remember that it is by Emeril Lagasse...just for your info.:)

Hot Corn Dip

Recipe from Emeril Lagasse

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2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)

1/2 teaspoon salt

1/8 teaspoon freshely ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers (can also used roasted red bell peppers from a jar)

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced (or de-seed for less heat)

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise (1/2 cup was plenty for mine)

4 ounces monterey jack or cheddar, shredded

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat oven to 350 degrees.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Not that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

Add 1/2 cup mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 cup was plenty.

Pour into an 8 inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10-12 minutes. Serve hot with tortilla chips or fritos.

This was even really good the next day heating up in the microwave!

Bacon Swiss Bread

This is one of my families favorites too...I seem to say that with almost every recipe I post!! That must mean we like food TOO much!:) Anyway, I usually make this with something Italian; like spaghett, lasagna, ravioli's, etc.

Try it...you'll like it!

Bacon Swiss Bread

Recipe from Taste of Home

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1 loaf French bread

2/3 cup butter, softened (or just use the stuff from the tub like I do!)

1/3 cup chopped green onions

4 teaspoons prepared mustard

7 slices swiss cheese (approximately)

5 bacon strips (approximately)

1. Cut bread into 1 inch thick slices, leaving slices attached at bottom. In a bowl, combine the butter, onions and mustard; spread on both sides of each slice of bread.

2. Cut each cheese slice diagonally into halves; place one half between the slices of bread. Cut bacon in half widthwise and lenghtwise; drape a piece over each slice.

3. Place the loaf on a double thickness of heavy-dut foil. (I just place it on my cookie sheet diagonally so it will fit!) Bake at 400 degrees for 20-25 minutes or until the bacon is crisp.

I was going to give you the nutritional facts for this one...but they are pretty sky high...so just don't worry about it and try to just eat one!!!:)

Breadsticks with Cheese dip!

This is one of my Conference staples!! I don't make this very often, but almost always have it during conference weekend! It is absolutely one of my favorites!!

So first you need to make some breadsticks.

Breadsticks

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1 Tablspoon plus 1 1/2 teaspoons yeast

1/2 cup warm water

2 cups hot water

3 Tablespoons sugar

1 Tablespoon salt

5 Tablespoons oil

6 cups flour, divided

Combine 1/2 cup of warm water with yeast and set aside to do it's magic:). Mix hot water, sugar, salt, oil, and 3 cups of the flour in your mixer and mix until smooth. (This can also be done without a mixer, just takes more arm muscles!) Add the yeast and the rest of the flour and mix in mixer for about 10 minutes. Or if mixing by hand, this is what I used to do before I had my Bosch mixer...Mix the dough until it is all incorporated then let it sit for 10 minutes (use a timer). When the 10 minutes is up come and knead the dough for about 5 minutes, then let it sit for another 10 minutes and then knead for 5 minutes...do this about 5 times and it will be ready to go!

At this point you could divide the loaf in half and have 2 loaves of bread, but for breadsticks here's what you'll want to do.

Melt about 1 1/2 sticks of butter or margarine in the microwave. Pour enough of the butter to cover the bottom of a large cookie sheet. Next, roll you dough into a rough rectangular shape to fit on the cookie sheet. I usually roll mine out a little larger because of the elacticity of the dough...it will pull back in once it's in the pan. When it's ready transfer it to the cookie sheet, I usually fold it in half like you would when making pie crust and transfer it that way. Just be careful because if your dough is too sticky you're gonna have to start over! Once in the cookie sheet I use my pizza cutter to cut the breadsticks. You can make them whatever size you'd like. I usually run my cutter to make about 1" size breadsticks the short way and then one cut up the middle the long way. Now spread the rest of the butter on the top of the breadsticks and then sprinkle with garlic powder, parmesean cheese, and italian seasonings.

Bake in a 400 degree oven for 15 minutes or until the top is lightly browned.

Now for the cheese dip. YUMMY!

Cheese Dip

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8 oz. (or 1 cup) cream cheese, softened

8 oz. (or 1 cup) sour cream

8 oz. (or 1 cup) Cheese Whiz (I've used off brands of this and it never turns out as good...just a heads up!)

1 can (4 oz.) of diced green chilies

Put cream cheese, sour cream and cheese whiz in a microwave safe bowl. Microwave for about 2 minutes and remove and stir. Put back in microwave for another minute and stir. Continue until the cream cheese is melted and incorporated with all the other ingredients. I use a whisk because it helps the mixture become nice and smooth. Once it is smooth and all mixed together add the green chilies and you're ready to roll! It is best served warm with warm breadsticks.

I think I just might go and have one now! Enjoy!