Layered Taco Dip

Here's another one of those recipes that has several different versions. This is a combination of my mom's and my cousin' Jenn's. I think it's simply scrumptious!

You will need:

8 oz. cream cheese

16 oz. sour cream

1 can refried beans

1 pkg. Taco Seasoning

Tomatoes (diced)

Olives (sliced)

Cheese (grated)

Avocados (diced)

Any other veggies you might like!

Tortilla chips

*In a large bowl combine cream cheese, sour cream, and taco seasoning. Mix well with hand mixer. In the bottom of a 9x13 pan (or a nice big plate) spread the can of refried beans. Then cover the beans with the cream cheese/sour cream mixture. I like to layer the cheese on the bottom and then put the vegetables on top, you can do it anyway you want! This dip is always a hit! Get some tortilla chips and dig in! YUMMY!

Cheesy Potatoes

I know there are a million versions/recipes out there for cheesy potatoes, but when Aunt Di passed this one on my mom we all thought we were in heaven! Now, they are FOR SURE a family favorite. Mmmmm......

(image found here)

2 pks grated hashbrowns (we prefer Simply Shreds!)
1 cube of butter
1 bunch of green onions
2 cans Cream of Chicken Soup
16 oz. Sour Cream
Lots of grated cheddar cheese (I would guess 2-3 cups!)

**Chop onions VERY fine and sautee in butter until onions look clear
**Mix soup and sour cream together, add cooked onions and butter
**Pour over hash browns (either frozen or thawed) and stir together.
**Sprinkle in cheese and salt and pepper until it looks plenty cheesy!
**Bake at 350 for 1 hour (plan an extra half hour if they are frozen!) Stir occasionally as they cook!

Mmm! Mmm! Mmm!

PS, Don't forget to enter our giveaway here!

Breadsticks

These are a serious staple at our house. As in..we eat them at least once a week, but usually more. Usually when you think breasticks, you think Italian food, right? You don't? Shame on you, then! Well anyway, these breadsticks are not just for Italian food. They go with anything. Honestly. I learned about these beauties from my fabulours in-laws. The first time I had them I was hooked. And when I found out how to make them? Well that right there sealed the deal. Talk about 100% easy, fast, and totally doable!

What you need:

Frozen Rhodes rolls--You can make 1 or 20 or 1000. It is up to you!

Melted butter--no measurment. It depends on how many you're making.

(For my SIL who says saying 'no measurement' is not helpful, for 5-6 rolls/breadsticks I use about 1 Tbsp. butter)

Salad Supreme

Now you're thinking, Hold the phone, lady! Salad Supreme? #1- What is that?! #2- Isn't that for salad? I know. I kind of thought the same thing. It sounded a little like something my gma would add to soggy leftovers. But it is better than that! Salad Supreme does not get the credit in the spice aisle that it deserves!

Okay. I've calmed down. Want to hear the rest of the recipe?

Set rolls out to thaw (as package directs. They actually don't even need to raise completely.), and then stretch and twist each end in opposite directions (so that it looks spiraled)

 Notice the melted butter already splattered on the cookie sheet? That is so you can roll the dough in the butter immediately after twisting it. Once you've stretched and twisted and then rolled it in the butter, line each roll/breadstick up on the pan and then sprinkle generously with Salad Supreme. Don't skimp on the SS!

 Next, bake at 350* for 12ish minutes. Mine usually take closer to 15-17, but I start checking them at 12 to make sure they don't burn. When they are golden brown, remove from the over and serve!

Ta-da!

Okay. The instructions might seem confusing or weird. Please leave a comment and let me know if they do! I make them all the time, so it makes sense to me. But if it is confusing to anyone else, don't hesitate to ask. I promise! You don't want to miss out on these delishies!

Also, if you have an allergy to Salad Supreme or something, you can do garlic powder or grated parmesan cheese instead. Either way, they will turn out yummy. I don't think it's possible to mess these babies up!

Easy Parmesan Rolls

My sister-in-law, Adrienne, brought these to a Golding family party and I just HAD to have the recipe. She kind of chuckled at first, then she told me there isn't really a recipe just a few simple steps. So, here ya go!

Rhodes frozen rolls (however many you need)
melted butter
grated Parmesan cheese (the powdery kind)

**Roll your frozen rolls into the melted butter and then in the Parmesan cheese (today I sprinkled in a little garlic salt to add more flavor!). Place in a grease (Pammed) baking dish and cover with Pammed saran wrap.

Let raise.

Bake as per directions on the bag. (Raise 3-4 hours. Bake at 350 for 20 minutes)
Delish!

Easy Homemade French Bread

If you love some warm bread with your dinner then this is the recipe for you. If you own a stand mixer (like a Kitchen Aide) then this recipe is most definitely for you!! It goes really fast and you are left with two yummy yummy loaves to enjoy.

2 1/2 C. warm water
3 T. sugar
2 T. yeast (I use the instant kind)
1 T. salt
5 T. oil
6 C. flour

If you aren't using instant yeast then add it to the warm water and 1/2 of the sugar. Let it sit for 5-10 minutes until it starts to grow and then add it to the other ingredients. If you use instant yeast then you can just thrown it all in the bowl at the same time. After you have it mixed well (either with the mixer or by hand) let it rest for 10 minutes. Stir it a bit and let it rest again. Do this 5 times all together with 10 minutes in between each time. When you are done divide it in half and roll each half out in a flat rectangle. Don't forget to lightly flour your counter first!Roll them each up starting with the longer side. Place seam side down on a cookie sheet sprayed with Pam.

Cut 3 slits in the top of each and brush with egg white. This will help it to brown up all nice and gorgeous! Let them raise for 30 minutes. Place in a pre-heated over at 400 degrees. Bake for 30 minutes and you are done. Ready for heaven??

So I am sorry that they don't look as pretty as they could but believe me you are NOT going to care. Oh. My. It is just that good. Give it a try the next time you make yummy soup for dinner. And if you have never made bread and are a little tiny bit scared....Don't be. This is a great way to start out your bread making career. Go on!

Parmesan Pull Apart Rolls

My friend Hollie introduced me to these delectable rolls (I changed them just a bit) and now they're a family favorite!

16-18 Rhodes frozen dinner rolls
6 Tbs. butter
1/2 c. grated Parmesan cheese
2 Tbs. Italian Seasoning
3 garlic cloves

**Melt butter in a large sauce pan.
**Stir in Parmesan, Italian seasoning & pressed garlic cloves.
**Put frozen rolls into the mixture and stir around, coating them all well.
**Pour into a Pammed bundt cake pan and cover with saran wrap (I Pam that too!).
**Let them raise (I would say 4ish hours but mine always seem to take way longer than that. I usually get them in the pan about 10 a.m. if we're going to have dinner at 5 that night, but then my kitchen isn't super warm either).
**Bake at 350* for 20-25 minutes.
**Turn them upside down onto a plate so they are easy to pull apart.
(I put a few too many in so we had a little overflow. :D)

**DEVOUR!

Cheesy Bread

The annual Braithwaite Pig Out/Camp Out begins every year with a big ol' spaghetti dinner that wouldn't be complete without all of our favorite cheesy bread. I made this tonight, so I thought I'd share the recipe with you. Mmmmm.....

In a bowl, combine and stir together:
1/2 c. butter
1/2 c. mayo
1/2 can diced green chilies
1 garlic clove
1 C. grated Monterey Jack cheese
(I halved this recipe for my little family and it made 6 slices of bread and I probably could have made another 1 or 2)

*Spread on sliced french bread.
*Broil for 3-5 minutes until cheese spread is bubbly and bread is starting to brown.
YUM!

Twice Baked Potatoes

Nicki gave me this recipe once upon a time and since that day in time I have made them on several occasions (mostly family parties) and every time they are a huge hit! They're not a lot of work, you just have to plan ahead so you have time to let them cool so you can bake them twice.

(picture found here)

2 lg. potatoes--baked and cooled
2 slices of bacon
2 green onions--diced
4 Tbs. butter
1/2 c. sour cream
2 Tbs. milk
6 Tbs. shredded cheddar

**Sautee bacon and onions together and scoop and drain on a paper towel.
**Scoop out cooled potatoes (I cut mine in half and scoop them) and line empty potato skins on a foil lined pan
*In a large bowl combine all of the ingredients and whip until smooth and creamy.
*Scoop filling back into potato skins and top with more shredded cheddar
*Bake at 350 for 30-45 minutes until cheese is melted and potatoes are warmed through.

We make these in great quantity for family meals and I tend to just estimate the ingredients until I get the consistency I want, so don't feel like you have to have everything exact!

Oven Fries

Once upon a time, Nicki found this recipe, and she and I have loved it ever since.

Ingredients

4-5 medium sized potatoes, washed

1-2 Tbsp. vegetable or olive oil

salt and pepper to taste or Lowry's seasoning salt

Once cut potatoes into steak fry-sized pieces. I use my Pampered Chef Crinkle Cutter, and it works really well. 

Coat a baking sheet with cooking spray before putting your fries on the sheet. Pour oil over the fries and toss well. Salt and pepper or season the fries and toss again. 

Cook at 450* for 10-12 minutes, turn with a spatula, and cook for 10-12 more minutes. You can cook them longer if you like them crunchy or shorter if you like them softer. We eat these quite often at our house because they're easy, fast, somewhat healthy, and seem to go well with almost anything!

--Mindy