Thursday, September 23, 2010

The Best Dip Ever...

Need a new "dip" to take to your next party? 
{Or maybe just to make and then sit on the couch and devour}

 May I present...

Jalapeno Popper Dip

2 - 8 oz packages cream cheese, softened
1 cup mayo
1 - 4 oz can chopped green chilis, drained
1 - 2 oz can diced jalapenos, drained
1 cup grated Parmesan cheese
1 cup bread crumbs

Mix the first 5 ingredients together.  Place in an oven safe dish.  Top with the bread crumbs.  Bake at 325 degrees for 30 minutes or until the edges are bubbling.

This originally came from allrecipes.com.  I've tweaked it a little to my liking  - more cheese is never a bad thing.  We think it tastes best with something like pita chips or a plain kinda cracker.

Enjoy!  You're gonna love it!

Blessings- B

Thursday, September 2, 2010

How Do You Cook?

Sister Jen asked me for my Potato Salad recipe.  Uhhh... well...  I don't really measure anything but I can tell you WHAT I put in it and what it should look like.  Does anyone else do this? 

I didn't know that this type of cooking was permissible in the homemaking realm until one weekend when my dear friend, "J", was staying with us. 
I said to J, "how much of {insert ingredient here} do you usually use in {insert dish here}?" 
She replied to my utter amazement in a cool and calm tone, "whatever I have." 
Can you believe that... WHATEVER YOU HAVE! 
How can one cook without following directions?  But since she's been a darn good cook since our college days, she must know what she's talking about.  Needless to say, this is the only way I cook now.

So, Jen, here's my Potato Salad recipe...

Potatoes - as many as you think you'll need for your crowd.  I usually use around 8 when I'm taking it to a function or for supper in the field.

Mayonnaise - only use Hellman's Real Mayonnaise - 
DO NOT USE SALAD DRESSING (Miracle Whip)

Onion - about 1/2 of a medium white onion, diced.

Celery - 3-4 stalks diced

Salt & Pepper - I use quite a bit

Here's the key...

BAKE THE POTATOES!
 
The baked taste is what makes this version of potato salad shine!  Peel and cube the taters.  Mix in celery, onion, and salt & pepper.  Then comes the mayo.  This is totally personal preference.  I like just enough mayo to add the zing and hold everything together.  Some like it creamier. 
Around here we probably use about 1 1/2 cups of mayo.

Clear as mud?  Now go bake some taters and give it a try.

Blessings - B