What Does Your Favorite Dip Say About You?


Dips You’ll L-O-V-E and What They Say About You!

From cool and creamy to thick and spicy, we love just about any dip we can dive our favorite potato chip into, but we always have a favorite we spoon on our plate first. Do you?

See what your favorite dip says about you below and then tell us in the COMMENTS! Scroll down to find all the delicious recipes!

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1. CRAB DIP

Creamy Crab Dip

Attached Recipe Photo
Dishing GourmetDishing Gourmet

posted Aug 15, 2012

A savory mixture of Philadelphia Cream Cheese, crab meat, and Old Bay seasoning make this dip a party favorite. Best of all there is no cooking or baking required. Simply follow the instructions below, refrigerate and serve with crispy wheat crackers or pita chips!

INGREDIENTS

  • 8 ounces Kraft Philadelphia 1/3 Less Fat Cream Cheese, room temperature
  • 1/4 cup mayonnaise
  • 3 tablespoons milk
  • 1 tablespoon Old Bay Seasoning (or other seafood seasoning)
  • 2 dashes of cayenne pepper (optional)
  • 1 clove of garlic
  • 1 8 ounce container of claw crab meat, drained
  • 3 green onions, chopped (green parts only)

DIRECTIONS

  1. Combine the cream cheese, mayonnaise and milk in a medium sized bowl.
  2. Stir in the Old Bay Seasoning and cayenne pepper (if desired).
  3. Using a garlic press, press the clove of garlic in to the mixture, and combine thoroughly.
  4. Add the crab meat and mix thoroughly.
  5. Reserve one tablespoon of the chopped green onions. Stir the rest in to the mixture.
  6. Add the remaining green onions on top as garnish.
  7. Chill in the refrigerator for at least 30 minutes to allow the flavors to blend together. Then serve with crispy wheat crackers or pita chips. Note: This dip can be made the night before.

2. CHILE & CHEESE DIP

Green Chile and Cheese Chip Dip

Attached Recipe Photo
Shauna EvansShauna Evans

posted Aug 16, 2012

Prepare your tortilla chips for this scrumptious, savory dip with a kick. The lemon and tomatoes give it a fresh taste. It’s chunky and smooth thanks to Philadelphia Cream Cheese. This is the perfect appetizer for any occasion. Plan on doubling the recipe because this delicious dip goes quick.

INGREDIENTS

  • 8 ounces Philadelphia Cream Cheese, softened
  • 1 1/2 cups mild cheddar cheese, shredded
  • 4 ounces canned green chiles, chopped
  • 1 cup fresh tomato, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chicken bouillon granules

DIRECTIONS

  1. In medium bowl, combine all ingredients.
  2. Garnish with chopped tomato and shredded cheddar cheese.
  3. Serve with artisan tortilla chips.

3. ONION DIP

Kiss Me Onion Dip

Attached Recipe Photo
MEHMEH

posted Sep 22, 2010

Sooooo good! This dip is so easy to make that you will never buy one at the store again.

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 Vidalia Onions, finely sliced
  • 1/2 cup reduced-fat sour cream
  • 6 ounces PHILADELPHIA Cream Cheese
  • 2 teaspoons white wine vinegar
  • 2 tablespoons flat leaf parsley, finely chopped

DIRECTIONS

  1. Heat the oil in a large pan. Add onions; season with salt and pepper
  2. Cook stirring often about 12 – 15 minutes or until well browned and caramelized.
  3. Add the vinegar and let cool
  4. In a bowl combine onions, sour cream, cream cheese and salt & pepper to taste
  5. Tip: Reserve 1 TBSP of the onion mixture as a topping to the dip. Can serve in a ramekin or small red pepper
  6. Tip: Can serve with crudites, chips, crackers or toast points. You can also use it as a spread for sandwiches or burgers

4. BUFFALO DIP

Buffalo Chicken Dip

Attached Recipe Photo
Real Women of PhiladelphiaReal Women of Philadelphia

posted Feb 28, 2013

Love buffalo wings but don’t love the mess that comes with eating them? All the delicious, tangy flavor you love plus hot sauce and blue cheese is packed into this scrumptious dip.

INGREDIENTS

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast
  • 1/2 cup hot pepper sauce for Buffalo wings
  • 1/4 cup KRAFT Natural Blue Cheese Crumbles
  • 2 green onions, sliced

DIRECTIONS

  1. Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Top with blue cheese and onions.
  2. Microwave on HIGH 2 min. or until heated through.
  3. Serve warm with celery sticks and WHEAT THINS Original Snacks.

5. EGGPLANT DIP

Curried Eggplant Dip

Attached Recipe Photo
eyemagination.imagingeyemagination.imaging

posted Aug 19, 2012

Simple and scrumptious, this Caribbean-inspired dip is filled with savory flavors of the islands

.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/4 cup diced yellow onion
  • 2 tablespoons curry powder
  • 1 1/2 teaspoons chicken bouillon
  • 3 cups cubed eggplant
  • 1/2 teaspoon all purpose seasoning salt
  • 1 teaspoon fresh thyme
  • 1/2 cup water
  • 4 ounces Philadelphia cream cheese

DIRECTIONS

  1. Heat oil in a saucepan over medium heat. Add onion and sauté for about 2 minutes.
  2. Add curry powder and chicken bouillon and stir.
  3. Add eggplant, thyme and all-purpose seasoning salt. Stir for about 3 minutes.
  4. Add water and cream cheese. Allow to cook for about 4 minutes, stirring intermittently.
  5. Remove from heat and allow to cool.
  6. Transfer cooked eggplant to a food processer and pulse for about 20 seconds.
  7. Transfer to serving bowl. Enjoy with your favorite chips.

6. SPINACH DIP

EZ cheeZee Spinach dip!

Attached Recipe Photo
alicia dewolfealicia dewolfe

posted Sep 22, 2010

Need a appetizer this football season! This is going to be your friends new fav!

INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 10 ounces spinach, thawed from frozen package
  • 8 ounces Cream cheese
  • 1/2 cup sour cream
  • 1 cup parmesan cheese, grated
  • 14 ounces canned artichokes, chopped

DIRECTIONS

  1. Melt butter in skillet.
  2. Add onions and cook till translucent.
  3. Then add each ingredient one at a time and stir well each time.
  4. When all ingredients are mixed well transfer to serving dish.

 

Did your favorite dip match your personality? Let us know in the comments! And if your favorite dip matched someone else’s personality, hit their “THUMB’S UP” button!

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An Irish Dessert


So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Chocolate Guinness Cupcakes

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

  1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
  2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
  3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
  4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

  1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
  2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

Can You Unscramble These Tasty Treats?


Can You Unscramble These Tasty Treats?

Try uncovering the names of these desserts without clicking the link—use their ingredients as clues! Leave us a comment telling us how many you unscrambled but don’t look down at others’ answers!

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Recipe clues: 1 / 2 / 3 / 4

How many did you unscramble? Tell us below and if you like what someone else said, hit the “thumbs up” button on their comment! If you haven’t tried this new feature, you must!

 Excerpt Photo Source

http://realwomenofphiladelphia.com/blog/post/can-you-unscramble-these-tasty-treats

So let me know how many you were able to do and if this was fun for you…I love a brain teaser and when it has to do with food it is even more fun for me.  Let me know how you feel.

Thank you for reading

Tammye Honey

Buttermilk Biscuits with Sausage Gravy


I opened my emails this morning to find the top one from my hubby.  We do live in the same home, this is just another way of us to communicate when he is up late at night and wants to tell me something or show me something when I am sleeping.

Here it was:

http://www.recipe4living.com/recipes/biscuits_and_gravy.htm

Ingredients

  • 1 lb. Jimmy Dean premium pork or turkey sausage
  • 3 Tbs. corn starch
  • 3 C. milk
  • 1 Tbs. butter
  • 1 can. pre-made biscuits (i.e. Grand’s home style)

Directions

 

Preheat oven to 350 degrees. In large skillet, cook sausage until fully cooked. When cooked, do not drain. Add butter, and cornstarch, stir until cornstarch is dissolved into the sausage. By this time you’ll want to start putting your biscuits in the oven, bake for 15-20 minutes or until golden. Once done, slowly begin to add the milk to the gravy mixture.  Add about a cup each time continuously stirring. Season to taste. Pour your gravy on your biscuits to serve.

http://www.recipe4living.com/recipes/homemade_sausage_gravy_and_biscuits.htm

Ingredients

  • 1 lb. Tennessee pride mild sausage
  • 1/2 gallon milk
  • 8 biscuits
  • Salt and pepper to taste
  • Corn starch

Directions

 

Break up and brown sausage well. Drain and add salt and pepper, mix until brown. Add milk a little at a time to get it brown. Let it cook down until it’s brown again, then add remaining milk. Simmer 15 minutes. Stir well, add corn starch to thicken. Serve over hot flakey biscuits.

http://www.recipe4living.com/recipes/mind_blowing_buttermilk_biscuits_recipe.htm

Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 C All purpose flour
  • 1 Tbs Baking powder
  • 2 tsp Sugar
  • 1/2 tsp Cream of tartar
  • 1/4 tsp Salt
  • 1/4 tsp Baking soda
  • 1/2 C Lard (or shortening)
  • 2/3 C Buttermilk (or sour milk)

Directions

In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda. Using a pastry blender, cut in lard (or shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add buttermilk (or sour milk) all at once. Using a fork, stir (just until moistened).
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 or 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 10 to 12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot.

 

I think he was trying to give me a hint to change to gluten free flour and rice or potato starch and make this lol…

Will make and record just had to share…

Braided Herb Bread in Bread Machine


This was a stumble upon find this morning so while I am baking my version I thought I would share the original with you…

http://www.beehiveandbirdsnest.com/2011/03/braided-herb-bread.html

Braided Herb Bread takes about 3-3 1/2 hours from start to finish, but most of the time is for rising and baking. I like to make the dough in my bread machine because it’s so simple. But you can just as easily make it in a mixer. Or by hand if you’re a total Luddite.

The ingredients:
1 egg, beaten
3/4 cup milk
1/2 cup water
1/4 cup butter (cut into 4 pieces)
4-4 1/2 cups flour
3 Tbs. sugar
1 1/2 tsp salt
1 1/2 tsp. dried marjoram
3/4 tsp. dried thyme
3/4 tsp. rosemary crushed (You can pinch it a bunch of times in your hand. Close enough.)
3/4 tsp. dried dill
2 packs yeast (or 4 1/2 tsp if you have bulk yeast. I prefer instant or quick rise.) Respect the expiration date. If the date has passed, throw it out. Trust me.

(If you don’t have all of these spices just omit whatever.)
In a microwave-safe medium-sized bowl, beat an egg. Add milk, water and butter.
Microwave on HIGH for about a minute and a half until the mixture is 120º-130º. One of my best friends in the kitchen is a thermometer. I like the ones with the long cable because they are easier to read than ones that have the readout on the thermometer itself. If you’re going to buy one, make sure it goes up to 375º or so. That way you can use it for frying as well. I bought a kitchen thermometer once without realizing that it was specifically for meat and it only had readouts up to 225º. Bummer. This one by Polder is wonderful. It’s about $20. You need it.

Pour the milk mixture into your breadmaker (or your mixing bowl if you’re using a mixer instead). Then add the rest of the ingredients in the order listed. I like to add about 4 1/4 cups of flour unless it’s a really humid day. Then I’ll add 4 1/2. (If you’re using a mixer, mix all the dry ingredients together first. If you are using a mixer AND regular old yeast, put the yeast in the bowl with the milk mixture. Let it sit for about 10 minutes or so. This is called proofing. It’s a drag and you don’t have to do it if you use Instant or Rapid-rise yeast. Now you know. Carry on with the rest of the recipe.)

(see that writing on the side of my bread machine pan? When I find a recipe that I love and make all the time, I write it on the side with a sharpie, that way I don’t have to get out my cookbook. That is just way too much work. I have recipes on all four sides of this pan.)

Set your bread maker on the dough setting (or whatever setting that will mix the dough and let it rise without baking it.) If you are using a mixer, knead the dough for about 8 minutes, then let it rise til it’s doubled in size. It will still be kind of lumpy and jaggedy. That’s quite all right.
Now you’ll take the dough and turn it out onto a floured surface. If it’s sticky add some more flour. You’ll knead it for a minute or so, then divide it into three equal sections (this makes a big ol’ loaf of bread, so if your family is on the smaller side you might want to make two smaller loaves and give one to a neighbor. They will love you! If that’s the case, divide the dough into six equal pieces–three for each loaf– and carry on just the same. Bake the smaller loaves on the same cookie sheet, but for about 6-10 minutes less.)

You will then roll each of these sections into a long, thin snakey-looking shape about 20-24 inches long (14-18″ if you’re making two smaller loaves). You can roll it out any way that catches your fancy, just don’t try to pull it that long; it will rip. Once you’ve made snakes out of all three sections of dough, pinch the ends together tightly on one side only.

Now we’re going to braid your bread! This will feel so blissfully domestic your head will almost explode. Feel free to call everyone around to admire your handiwork. (Remember to pinch the other end of your braid when you’ve finished!)

At this point you will pick up one end and gently tie the braid in a knot around itself, tucking the ugly ends underneath. This sounds complicated but it’s not. Promise.

Gorgeous! Now you’ll put your loaf on a cookie sheet and let it rise in a warm place until the dough has almost doubled in size (about 30-45 minutes depending on how warm the yeast is). Preheat your over to 350º and move the shelves around so there is plenty of room for your bread to grow. This sucker is going to get pretty big.)

Here is a nifty trick I use all the time when baking bread. Loaves tend to get quite brown on top by the time they’ve cooked all the way through. I hate really brown bread. It’s ugly and it’s usually really hard. So I bake my bread with a paper towel over the top. It allows the bread to brown, but not excessively. It will not burst into flames (unless you touch it against the heating element but I’ve only done that once in my whole life).
Bake the bread for about 30-40 minutes until it’s done. But how are you supposed to know when it’s done exactly? Some people suggest turning the loaf over and tapping it to see if it sounds hollow. But who wants to touch 350º bread? Plus I don’t think bread really sounds all that hollow. Here is the way to tell if your bread is done: Get out your thermometer again. Bread is perfect when it’s 190º. Stick the thermometer into the middle of the loaf after 30 minutes and see what it says.

Remove your bread from the oven and slide it onto a cooling rack. Get a chilly stick of butter out of the fridge and unwrap it a bit. Rub the butter all over the loaf so it’s nice and shiny. I serve my Braided Herb Bread on a platter wrapped in a clean tea towel. Since it’s got such a lovely taste (and since you just rubbed butter all over the outside), it doesn’t really need to be served with butter. I just let everybody tear off a piece and pretend we’re French peasants. This bread definitely looks amazing, but it also tastes amazing. People will love you for this!

Happy baking!

I am going to try a Corn Free and Gluten Free version of this with my new King Arthur Gluten Free Flour… and am digging out one of many bread makers from the archive files in the laundry room… so enjoy… I promise to take pictures…

Cheese & Olive Damper


From , former About.com Guide

http://australianfood.about.com/od/savorybaking/r/CheeseDamper.htm

Damper is a yeast-less bread that was traditionally eaten in Australia by early colonial settlers.

It was simply made of flour, salt, sugar and either water or less frequently, milk.

Damper was cooked in the ashes of a fire or wrapped around a stick and cooked over an open flame. It would be consumed with whatever condiments were handy such as sliced of meat or golden syrup.

In this recipe, I’ve given traditional damper a face-lift with the addition of black olives, Parmesan cheese and butter.

Making delicious bread has never been easier!

Ingredients:
  • 3 cups self-raising flour
  • 1/2 tsp sea salt
  • 1 tsp sugar
  • 75g of chilled butter, cubed
  • Scant 1 cup of black, pitted olives, sliced
  • Scant cup of freshly grated, loosely packed Parmesan cheese
  • 1/2 cup of milk
  • Butter for spreading
Preparation:
  1. Pre-heat the oven to 350F.
  2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
  3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
  4. Mix in the Parmesan cheese. Next, mix in the sliced olives.
  5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
  6. Turn the dough onto a lightly-floured surface. Gently knead it until it’s just smooth — about 4 times.
  7. Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
  8. Rub some flour on a sharp knife and score top of damper into 8 wedges.
  9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it’s ready.
  10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
  11. Serve with a little butter and a hot cup of sweet tea.
  12. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.

 

I stumbled across this recipe and could not resist sharing as I am dying to try with my new flour that is from Robin Hood and is the Gluten Free Flour… will let you know how it comes out…

Tammye Honey


Will be making this with my gluten free flour…wish me luck…

maggiesonebuttkitchen

Apple Fyri’s Cake

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1/2 cup butter, melted and let cool

2/3 cup sugar

2 eggs

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 tablespoons milk

3-4 apples, peeled and thinly sliced

1-2 tablespoons sugar

1 tsp. cinnamon

Grease and flour 10 inch spring form pan. Preheat oven to 350 degrees.

Beat the sugar and melted, cooled butter. Add the eggs, one at a time, beating well after each. Combine the flour, salt, and  baking powder and add alternately with the milk. Pour into prepared pan.

Arrange peeled apples in a decorative pattern on top of batter. Press gently into batter. Combine the cinnamon and sugar and sprinkle over the top of cake.

Bake on low oven rack for about 30-40 minutes.

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