Garden Vegetable Cream Cheese Dip

 One of my favorite grocery stores stocks a snack combo of mini pretzels and garden vegetable cream cheese dip.  I often nab one when I am there because I don't live in the town with that store so I have at least a half hour drive home.  It's good to have a little something to munch on on the way home.  A month or so ago I was craving that flavor combo but I wasn't going to town any time soon.  Plus, I know I can make it for a lot less!  I checked out the ingredients and tested from there.  

It's easy to make and the ingredients are simple.  The spices are the same as my  Homemade Buttermilk Ranch Dressing with the added flavors of carrot and crunchy green pepper.  I was lucky enough to have green peppers from the garden but store bought will do well here too. I didn't include the red bell pepper or cucumbers but it wasn't only because I didn't have peppers on hand and I detest cucumbers (unless they are pickled!)

A little note....I grate the carrot fine and it ends up giving it a slight orange tinge to it.  If you stir the cream cheese and sour cream together first and then add your vegetables the orange won't leak out as much.  It doesn't affect the flavor and I don't mind it. If you are making it for the next day you could wait until then and stir the carrots in.  Honestly, your guests, family and/or friends will be too busy devouring it to take note of it's color. You could also grate it larger if you want more crunch (and less color.) I've given you spice and herb measurements as a guide. Change it up to suit your taste, it's your dip!

I enjoy this dip with gluten free pretzel chips or gluten free pretzel sticks.

Garden Vegetable Cream Cheese Dip

8 ounce pkg cream cheese (I use lite)

1/2 cup sour cream (I use lite)

1-2 Tablespoons milk (as needed for consistency)

1/4 teaspoon dried dill

1/8 teaspoon dried oregano

1/4 teaspoon dried parsley

2 dashes onion powder

2 dashes salt

1/2 green pepper, diced

1 small carrot, finely grated

In a small bowl, mix together the cream cheese, sour cream and herbs and spices.  You can taste it now, add more spices or change up the flavors to suit you.  Stir in the green pepper and carrots.  It is best to let it set for a couple hours (or longer). Serve with pretzel chips, pretzel sticks or your favorite cracker.  

Top 10 Recipes of 2015

2015 has drawn to its end and it's always fun to look back and see some of the fan favorites.  Most of them are from this year but a few from last year snuck in. 

I hope you enjoy the look back with me. Click on the title to see the recipe or click on the "pin it" link to go right to Pinterest to re-pin for later!

Corn Salad

I had this at a potluck and had to hunt down the one who brought this in and get the recipe.  It's fresh and crunchy and you'll find yourself grabbing a second helping.  If you are headed to a party, make this dish.  It's a unique dish so there's a good chance there won't be 2 to 3 other dishes just like it. There is only so much macaroni and potato salads one can eat at a meal. 

It tastes just as good the second day although it loses its corn chip crunch.  Sprinkle on a couple more crushed pieces and you'll be back in corn salad heaven!

Corn Salad                                                                                               Printable Recipe

2 cans yellow kernel corn, drained (or four cups frozen corn, thawed and drained)
1 green bell pepper, diced (approximately 1 cup)
1/2 cup red onion, diced
1 cup mayonnaise
8 ounce block of cheddar cheese, shredded (approximately 2 cups)
Chili cheese flavored Frito-Lay corn chips

Spring Pasta Salad

A local grocery store makes this colorful pasta salad.  My mom found the recipe online but it didn't taste quite like what you can buy from her store so she changed it up to make the flavor right and served it this past weekend.  It's sweet, tangy and gets some crunch from the veggies.  Try this for your next potluck! 

Spring Pasta Salad                                                                         Printable Recipe

10 ounces dry shell shaped pasta*  (GF works too)

1-1/2 cup mayonnaise

1/4 plus 1/3 cup sugar

3-1/2 Tablespoons white vinegar (may need more to taste)

2 cups peeled and thinly sliced cucumber**

1 cup chopped green bell pepper

1/4 cup diced sweet yellow onion

1 cup peeled and thinly sliced carrots
1 cup chopped celery***

Cornbread Casserole

Everyone loves a good corn side dish.  Our usual go to is the scalloped corn but this family recipe is a nice change.  For something even different and better add some shredded cheddar cheese on top.

Cornbread Casserole

1 egg
1 cup sour cream (light is OK)
1/2 stick butter, melted (original recipe had 1 stick!)
1 can whole corn, drained
1 can creamed corn
1 box cornbread mix

Mix all the ingredients together and pour into a 9x13" greased baking dish.

Bake uncovered in a 350 degree oven for 45 minutes or until a toothpick inserted comes out clean. If you are topping with cheese you could put that on the last 10 minutes. 

I think next time I will probably use a bit smaller dish to make mine thicker. 

Roasted Pumpkin Chili

Pumpkin, pumpkin, what to do that changes it up a bit?  How about a chili? While I was at it I changed up the traditional beans from kidney to black.  My family liked this chili.  After trying his first bowl, my husband added a drop or two of honey to his next bowlful and gave it a stir.  I must say, it added a dash of sweetness that was a nice compliment.

Roasted Pumpkin Chili                                                                            Printable Recipe

2 pound (approximate) pumpkin for baking (usually says " for pies")
olive oil
salt
1 pound ground beef
2/3 - 3/4 cup diced onion
2/3 - 3/4 cup diced green pepper
15 ounce can black beans, rinsed and drained 
14.5 ounce can diced tomatoes
8 ounce can tomato sauce
1 can water (use tomato sauce can)
1 Tablespoon chili powder
1 teaspoon cumin

Preheat oven to 375 degrees. Halve your pumpkins, scoop out the seeds, peel using a vegetable peeler or a paring knife. Cut pumpkin flesh into 3/4 to 1 inch cubes. The pumpkin should yield about 4 cups. Place on baking sheet, drizzle with olive oil and toss to coat.  Arrange cubes into single layer. Sprinkle with salt.  Bake for 15 minutes, flip pieces, continue to bake for 15 to 20 minutes or until soft. 

In a large pot, cook onions, peppers, and ground beef until meat is done and veggies are tender. 

 Stir in beans, tomatoes, tomato sauce, water, and spices. Simmer for 10 minutes. 

Stir in pumpkin chunks and cook for another 5 minutes until everything is heated through.

You can use canned pumpkin.  It will be a smoother, thicker chili so you may need more water to get it to a consistency you like. (Picture here shows canned pumpkin chili on left, roasted pumpkin chunk chili on the right.)

"Potluck" Party

Piña Colada Cake

Only thing missing is the rum and I may add a dash of Malibu Rum or some rum extract to the cake mix next time!

Piña Colada Cake

1 box yellow cake mix (plus oil and eggs according to directions)
21 oz can of crushed pineapple, with juice drained and reserved
1 package instant vanilla pudding
1 cup milk
1 container of whipped topping
shredded coconut (toasting optional)
chopped pecans


Pour pineapple juice into a measuring cup and add water until it measures what is needed for your cake mix instructions. 

Mix cake mix and ingredients according to directions.

Pour into greased 11"x15" jelly roll pan.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.  Cool completely.

In large bowl mix vanilla pudding and milk. Beat until smooth. Mix in crushed pineapple. Pour mixture over cake.

Spread evenly.

Top with thawed whipped topping.

Spread evenly.

Sprinkle coconut and pecans on top (my husband didn't want coconut so that is why there isn't any on the left. Next time I will toast my coconut and nuts first! Keep cake chilled until ready to serve.

Enjoy!

Rigatoni Macaroni Salad

This is Aunt Connie's recipe that my mother-in-law Pat always made.  (Not to be confused with my mom Connie, even though she is an aunt. ;) )

Rigatoni Macaroni Salad

1 pound box rigatoni macaroni (or other favorite pasta shape, gluten free would work too)

3/4 cup olive oil

2 cups sugar

2 cups vinegar

1/4 teaspoon pepper

1/2 Tablespoon salt

1 onion

1 green pepper

1 small jar pimento (optional)

Cook pasta according to package directions.  I used penne today. Don't cook it until it's mush, it needs to stand up to marinading in the liquid.  Drain off hot water.  You can cool pasta faster by running cool water on it.  Drain again.

Mix together oil, sugar, vinegar, pepper, and salt. Isn't my organic olive oil a pretty color?

Chop green pepper (or use any color you like.)

Chop onion (use yellow or even red as I had on hand.)

I never seem to have pimento on hand so always leave it out. Other pepper colors would be so pretty in here!

Combine with pasta and then dump oil mixture over the top. 

Stir.  Let set for 24 hours, stirring occasionally to be sure all the pasta soaks in the flavors. If you must make it the same day do it in the morning so it at least has the day to sit.

You can store this in the fridge for a while since it has vinegar in it.  Sometimes I cook a little more pasta and throw it back in the liquid that filters out when I scoop up the pasta/veggies.

Bac'n Beans

I think these taste just like pork and beans but with bacon (which is technically still pork) so my husband came up with the name Bacon Beans but to take out the "o" and make it an apostrophe. 

Bac'n Beans

1 pound dry Great Northern beans

4-5 slices bacon, chopped

1/3 cup diced onion (1/2 cup if you chop instead of dice)

1 teaspoon dried sage

Two good pinches of red pepper flakes

4 Tablespoons tomato paste

2 Tablespoons honey

2 cups chicken broth

15 oz can tomato sauce

Place beans in large pot and cover with water.  Bring to boil and boil for 2 minutes.  Turn off heat and let sit covered for an hour.  Drain the beans and return to pot.  Cover with at least 2 inches of water and return to boil.  Simmer, covered, until the beans are soft.  Takes approximately an hour.  Drain.

Meanwhile in a smaller pan cook the bacon until nearly done. Drain off most of the fat.  Add onions.

Cook until golden brown and soft. 

Add red pepper flakes and sage.  Cook for 1 minute. Add tomato paste, honey, chicken broth, and tomato sauce.  Stir to combine and then pour into beans. 

Stir well. Cover the pot with an oven proof lid or two layers of foil. Cook at 325 degrees for 1-1/2 hours, removing cover for last 15 minutes.

Easy Chocolate Sheet Cake and Frosting

Easy Chocolate  Sheet Cake and Frosting

cake:
1 box Devil’s food cake mix (I use Pillsbury)

1 large pkg instant sugar free chocolate fudge pudding

1-3/4 cup water

3 egg whites

frosting:

1-1/4 cup milk

1 small pkg instant sugar free chocolate fudge pudding

8 ounces whipped topping, thawed

Preheat oven to 350 degrees. Dump cake mix, pudding, water, and egg whites in large bowl.  Beat on low until incorporated, then on medium for 2 minutes.   Pour into a greased jelly roll pan. Bake for 13-18 minutes or until toothpick inserted comes out clean. Cool.

When cake is cool and you are ready to frost place milk and pudding in medium bowl and whisk for 2 minutes. Let set for at least 15 minutes.  Fold in whipped topping.  Slice cake and then frost cake. I used a frosting top to make designs on each slice of cake.  Keep in fridge until ready to serve.

Beef and Barley Soup/Stew

Hearty stew that can be cooked in a couple hours on the stove top or low and slow all day in a crock pot. The crock pot version creates a creamier stew while the stove top version is more of a soup.

Beef and Barley Soup/Stew

2 pound roast, trimmed and chunked (crock pot) or cut into 3/4" pieces (stove top)

olive oil

6 cups beef broth 

2 cups water*

1-1/4 cup chopped/sliced carrots

1/2 cup chopped celery

1/3 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup quick barley (more or less as you change the dish's consistency)

1 cup frozen peas

CROCK POT VERSION:

In a stainless steel pan heat oil, then brown beef pieces.  It is not necessary to sear on all sides if you do not have the time.  Dump meat into a crock pot.  Add some of the broth to the pan to get all the bits and flavor off.  Pour it also into the crock pot.  Add the rest of the broth, (*1 cup only of water,) carrots, celery, onion, and salt/pepper.

Cook on low for 8-9 hours.  The beef should be tender.  I add  in the barley about an hour before serving.  It gives me a chance to see how much liquid is in the crock.  If I think it is too much I add more barley to soak it up a little. 

Break apart the pieces of beef if they are large and add frozen peas in and give a stir.  The heat from the stew will thaw the peas. 

STOVETOP VERSION:
In a large pot brown beef in oil.  Drain off any oil.  Stir in broth, water, salt, and pepper and bring to a boil.  Reduce heat, cover, and simmer for at least an hour stirring occasionally. Add vegetables (except peas,) cover and simmer for another 45 minutes to an hour until vegetables are soft.  Stir in peas, again the heat from the soup will thaw the peas.

White Chicken Chili

Play with the seasonings as you like.  If you like it spicier add more chilies and/or cayenne.  If I were making fajitas I would add lime juice and onion powder so it's nearly the same chicken meat and you could use the same here

.

White Chicken Chili

olive oil

1 pound boneless skinless chicken breasts

1-1/2 t cumin

couple dashes dried red pepper (cayenne) (more as you like)
1/2 t salt
1/4 t pepper
1/2 cup diced onion
2 - 15 ounce cans Great Northern beans (white), undrained
2 cups chicken broth
4 ounce can green chilies, undrained
up to 1/2 cup sour cream

In a medium bowl add about 1/2 Tablespoon of olive oil, seasonings, and chicken.  Turn to mix and coat. For best flavor grill chicken. Cut into nice size chunks.

Meanwhile, cook onions in a little bit of olive oil until soft.  Add broth and beans.

Stir in chunked chicken and cook for 20 minutes.  This will soften the beans a bit more and thicken your soup. 

 Stir in sour cream.

To serve, top with tortilla strips and more sour cream if you like.  

Crock Pot French Onion Soup

This soup smells fantastic cooking all day.  If you want it on a week day and don't have time to caramelize your onions before you leave the house cook them the night before and put them in your fridge.  In the morning you can put it all together come home to a tasty soup.

Crock Pot French Onion Soup

2 Tablespoons olive oil

8 cups sliced onions

1 Tablespoon sugar

1/4 cup white Chardonnay wine

7 cups beef broth

salt, as needed

1/4 teaspoon dried thyme

1 Bay leaf

1 teaspoon Kitchen bouquet (aff link) (optional for color)

3 Tablespoons cornstarch mixed with a little bit of water

Heat oil in large non stick skillet over medium heat.

Cook and stir until they begin to turn translucent, about 15 minutes.

Sprinkle with sugar, reduce to simmer and cook for, stirring often until brown and soft.  Should take about 30-40 minutes.  At first it won't seem like they are browning and then the color comes. Stir wine into onion mixture and cook for a minute or so. 

Pour beef broth into crock pot, add onions, bay leaf, thyme and Kitchen bouquet*. Stir.  You can add salt here or wait until the end after the soup has time to cook and mix flavors.

Cover and set on low for about 8 hrs or high for 4. When you are near serving time gently stir in your cornstarch slurry to thicken the soup. 

We served ours with grilled cheese sandwiches.  You could float a crispy piece of bread sprinkled with cheese on top and broil it. 

* I needed the Kitchen bouquet as my homemade broth wasn't very dark and I wanted more color.