Warm Creamy Bacon & Cheese Dip

Ingredients:

1 16 ounce container of sour cream
1 8 ounce package cream cheese at room temperature
2 cups shredded cheddar cheese
3 ounces of bacon bits (not the fake kind)
1 cup of chopped green onions
1 large round sourdough bread loaf

Directions:

Step 1: Hollow out the bread loaf by cutting a large circle around the top of the bread but do not all the way through. After cutting around gently grab a hold of the circle you cut and pull out then using a spoon hollow out the rest of the bread to make a nice size bowl.

Step 2: Pre-heat oven to 400 degrees Fahrenheit.

Step 3: Combine all the remaining ingredients into a medium size bowl and mix together thoroughly.

Step 4: Scoop the mixture into the bread bowl and then bake uncovered on a cookie sheet for 25 to 30 minutes.
Serve warm with cut cubes of sourdough bread or crackers.

BROCCOLI CAULIFLOWER SALAD

1 bunch broccoli
1 head cauliflower
1 med. onion
1 pkg. bacon
2 sm. pkg. raisins (optional) I use golden raisins and dice them.
2 tbsp. vinegar
1/2 c. sugar
1 1/2 c. salad dressing
Break up broccoli and cauliflower into bite size pieces (use florets only). Fry bacon until crisp (drain on paper towel). Dice onion.

Mix together broccoli, cauliflower, onions, bacon and raisins. Mix together salad dressing, vinegar, sugar. Pour over vegetable mix. Mix well together.

I made this today for our New Year's Eve cookout. It makes quite a lot.

Sue

For those that like to bring in the New Year with Pork:

Roasted Pork Loin

2 sprigs fresh rosemary, roughly chopped
2 sprigs fresh sage, roughly chopped
2 cloves garlic, smashed
pinch crushed red pepper
kosher salt Olive oil
1 4 - 5 lb. pork loin roast (not tenderloin)
2 large onions, sliced
1 bundle fresh thyme tied with string
3 bay leaves
about 6 C. apple cider

In food processor, combine first five ingredients and enough olive oil to make a paste. Brush paste over top, bottom and sides of roast. Cover and refrigerate for 24 hours. Sear roast in oil for nice golden color. (I remove the bulk of the paste with a pastry brush for this process so I don't burn the herbs and reapply the paste for roasting, but that's just me) Make a bed on the bottom of the roasting pan with the sliced onions Place pork on top. Add bay leaves and thyme and pour in the apple cider. Roast 1 hr - 1 hr. and 15 min, or until instant read thermometer reaches 138. Remove roast, cover with foil and let sit 15 min. Meanwhile, remove thyme, bay leaves and onions from pan and thicken gravy with a slurry of cornstarch and water. 2 - 3 T. cornstarch to 4 - 6 T. water. I like to serve with home made applesauce.

Hopping John

Posted by glenda_al (My Page) on Sat, Jul 31, 10 at 19:28
1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter

Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender

And of course serve with pork and turnip greens for New Years.

We're having these for New Year's day--huge football day for us. I'm cutting the recipe in half and not mixing the mayo/MW. I'll just use mayonnaise.

HAM AND CHEESE SLIDERS

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Don't know what else yet--probably a small vegetable tray.

New Years Day

BLACK EYED PEA SOUP

1 Tbls Olive oil
4 oz smoked ham, diced *
1 cup diced onions
Half cup diced celery
2 garlic cloves, minced*
4 cups chopped kale *
1 (14.5 oz) can petite cut diced tomatoes
2 cups frozen black eyed peas*
3/4 cup water
2 (14.5 oz) cans broth
2 Tbls tomato paste*
Dash of pepper
1/8 tsp cayenne pepper*

Heat oil in Dutch oven over medium heat; add ham, onion, celery and garlic. Saute 5 minutes or until veggies are tender. Stir in kale and remaining ingredients. Bring to a boil. Cover, reduce heat, simmer 45 minutes or until peas are tender. Yield 7 one cup servings.

*I would like to use a ham hock, but can't ever find one, so I use a package of diced ham or whatever is available.
*If I can find canned kale, I use that. If not I buy fresh and chop and cook it first before putting it in the soup.
*I use canned black eyed peas.
*I don't use the garlic, cayenne, or tomato paste.

I made this a couple days ago and of course had to have a bowl right then. Have 6 containers in the freezer.

I got this recipe from a friend's daughter.

Sue

This is actually a leftover from Christmas. I'd never made my own Caesar salad dressing before, but thought I'd give it a shot. It was delish! We'll have a salad tomorrow with the sliders.

CAESAR SALAD DRESSING (More Recipes.com)

1 Egg
1 tsp Minced garlic, more to taste
1/4 tsp Ground white pepper
6 Anchovy fillets
1/2 tsp Worcestershire sauce
3 Tbsp Grated Parmesan cheese=OR=- Romano cheese
3/4 cup Olive oil
3 Tbsp Red wine vinegar
1/4 cup freshly squeezed lemon juice

Bring water to boil in a small pot over high heat and cook the egg exactly 2 minutes. Remove the egg and break it into a blender or food processor, scraping out any congealed white.

Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With the motor still running, add oil in a slow, steady stream.

The dressing will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice and blend until incorporated. Scrape the dressing into a bowl and set aside.

This is so unbelievably good. A co-worker brought the cheese ball to work and it was gone before noon. Everyone asked her for the recipe.

Judy's Cheese Ball

3 8-oz pkgs cream cheese (soften)
1 small can crushed pineapple (thoroughly drained)
1 small jar diced pimento (thoroughly drained)
10 green onions chopped
Seasoning Salt (add to taste)

Mix together all of the above and chill. Roll in 1 cup chopped pecans

This is a good recipe to use up leftover pork/ham.

Chorizo Sausage

You can mess around with chorizo's spice profiles quite a bit. But here is a basic recipe. You can scale up if you need to.

1 lb ground pork, not too lean
1/8 lb pork fat diced finely
1/4 cup white vinegar
1/4 cup dry sherry
1 tsp salt
3 crushed garlic cloves, large
2 T good paprika
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander

It's best if you mix all this stuff together and let it sit for a couple days in the fridge, but it's not strictly necessary. You can form this into patties or stuff it into a sausage casing. Each time I make it, the spices are a little different.

These always go over good at parties. There's never any left.

Tomato Bites

Excellent

16 cherry tomatoes
6 pieces bacon -- cooked,crumbled
1/2 cup mayonnaise
1/3 cup green onion -- chopped
3 tablespoons parmesan cheese -- grated
2 tablespoons parsley

Directions:

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomato

Here is a recipe for a truly awesome dip that disappears quickly.

French Onion Dip

1 10.5-oz can Campbell's Condensed French Onion Soup
1 9-oz package cream cheese , softened
1 cup shredded mozzarella cheese (about 4 ounces)
Crusty bread cubes, crackers, vegetables for dipping

Heat the oven to 375ðF. Stir the soup and cream cheese in a medium bowl until the mixture is well mixed. Stir in the mozzarella cheese. Spread the mixture in a 1 1/2-quart shallow baking dish.

Bake for 30 minutes or until the mixture is hot and bubbling.

Love this dish. Don't make too often, because we can't get enough of it.

JOHNNY WALKER'S HASH BROWN CASSEROLE

2 cups loosely packed frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 cup hot pepper cheese, shredded
1 cup cooked ham, diced*
1 cup Swiss or Gouda cheese, shredded
1/2 cup half and half
2 eggs
Dash (heavy) garlic salt
Dash (heavy) onion salt
Dash (heavy) celery salt

Press hash browns between paper towels to remove moisture. Press onto bottom and up sides of a 9" pie plate for form a crust. Drizzle melted butter over the potato crust. Bake at 425 degrees for 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees.

Toss together ham and cheeses. Place in baked crust. Beat eggs and add dashes of garlic, onion, and celery salts. Add half and half and beat again to mix salts. Pour oven ham and cheese.

Bake uncovered at 350 degrees for 25-30 minutes, or until a knife inserted near the center comes out clean. Let stand for at least 10 minutes before serving.

*I go to deli and ask for 1/2 pound of 1/4" thick maple cured ham and then I cut into strips and a medium dice (not real small, but not real large).

BETTY CROCKER'S LASAGNA (1971)

1 lb ground beef
1/2 lb ground lean pork
1 28-oz can whole tomatoes
2 6-oz cans tomato paste
2 tsp garlic salt
1 1/2 tsp dried oregano
1 tsp dried basil
2 cups creamed cottage cheese
1 cup parmesan cheese; grated
1 12-oz package mozzarella cheese, shredded
1 12-oz package lasagna noodles (about 12); cooked and drained well

In Dutch oven or large cooking skillet, cook and stir meats until brown. Drain off fat.

Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.

Preheat oven to 350F.

Stir together cottage cheese and 1/2 cup Parmesan. Set aside 1 cup of meat sauce and 1/2 cup of Mozzarella.

In ungreased baking pan, (13x9x2-inches), alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella and cottage cheese mixture. Spread reserved 1 cup of meat sauce over the top; sprinkle with remaining 1/2 cup Parmesan. Sprinkle reserved Mozzarella across lasagna.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly.

Let stand 15 minutes before cutting. Cut into three-inch squares.

Servings 8