Homemade Neiman Marcus Dip

I need to warn you that this very random combination of yum is quite addictive.

• 2 c of shredded cheddar
• 1/2 c chopped pecans
• 7 slices of chopped bacon
• 1/2 c mayo
• raspberry jam

1. Combine all ingredients BUT the jam. Spread onto a plate or platter~ depending on the required level of fancy.
2. Spread a thin layer of jam over the top.
3. Refrigerate until ready to serve.
4. Serve with Ritz crackers.

Crack Potatoes. Well, not really but you know what we mean...

• 2 16 oz containers of sour cream
• 2 cups shredded cheddar
• 2 3 oz bags of real bacon bits, or even better fresh real bacon crumbles
• 2 pkgs ranch dip mix
• 1 lg bag of frozen hashbrowns

1. Preheat oven to 400.
2. Find your largest bowl. Combine first 4 ingredients. Mix in hashbrowns.
3. Spread into a 9x13 pan.
4. Bake for 45-60 mins, only you know your oven.

Freezable: Divide potatoes into 3 small 7x7 foil pans, cover and freeze for future use.

Betty's Banging Balsamic Dressing

Creamy balsamic to be exact. Delish to be exact.

• 4 cloves of grated garlic (its getting real y'all!)
• 3 tbs mayonnaise
• 2 tbs lemon juice
• 1 tbs Dijon mustard
• 1 tbs sugar
• 1 tsp pepper
• 1 1/2 tsp salt
• 1/2 cup balsamic vinegar
• 3/4 cup EVOO

Whisk all together or shake, shake, shake it up in a jar!

Those Potatoes

Known in our family as 'Those Potatoes', ya know like, "Oh, those potatoes!"

• 2 bags of (THAWED) frozen country style hashbrowns                                                                 OR if you like the all-natural hardworking way to go, boil a lot of peeled potatoes, let them cool, store them overnight in your fridge, and then grate them before starting to cook this recipe.
• 1 stick of melted butter
• 1 pt of 1/2 and 1/2 (you're beginning to understand why they're such a hit...)
• garlic powder and salt to taste

1. Preheat the oven to 350. 
2. Thaw potatoes. Place in the bottom of a 9x13 baking dish.
3. Fold in melted butter, 1/2&1/2 and seasonings.
4. Bake for 30-40 mins.

(Had to throw some healthiness up here) Baked Tilapia with Browned Butter

• 1 1/4 lbs. (or 4 fillets) of tilapia
• 1 tbsp. lemon juice
• salt & pepper
• 1 tbsp. unsalted butter

1. Preheat over to 350 degrees. Coat pan with non-stick cooking spray.
2. Season tilapia with salt and pepper. Drizzle with lemon juice. Place on pan; bake 12-15 minutes or until fish flakes with a fork.
3. With 5 minutes left for the fish, melt butter in a small skillet over low heat until butter is foamy and begins to brown. Usually take 3 to 4 minutes.
4. Drizzle butter over tilapia. Enjoy :)

Kel's Baked Oatmeal~ Lancaster County, PA style

(So, it's nap time here, hence the multiple posts in one day.)
If you ever dreamed of a way to justify an oatmeal cookie for breakfast~ I've found that way. 
DE-licious!

• 1/2 c butter, melted
• 2 eggs, beaten
• 1 c brown sugar
• pinch of salt
• 2 tsp baking powder
• 1 c milk
• 3 c oats
• raisins
• fruit of choice

1. Beat the eggs. Add butter, brown sugar, baking powder, salt and milk. Mix well. Stir in oats.
2. Place fruit in the bottom of a greased 2 qt. casserole dish/pan.  Add 1/2 cup of raisins. Spoon mixture over and bake for 50 mins. @ 350 degrees.
3. Grab a mug. Add coffee. Add sugar. Add creamer. Place a portion of baked oatmeal in a bowl. Enjoy perfection.

In PA, they serve up the oatmeal and you pour milk, to your liking, over top. Fruit, honey, ice cream~ knock yourself out!

I love this background!

I know that with today's technology you don't need the old, traditional cookbook. Thousands of websites are right at your fingertips, waiting to be searched for the perfect recipe. I've been known to frequent allrecipes.com, haven't we all?

I love to find beautifully used cookbooks. They make me think, "Who loved you so well? What was their go-to Sunday meal?..."

Anyway, as I already said, I love this background. Someday I would love to have floor-to-ceiling bookshelves in my kitchen, crammed full of cherished, loved cookbooks.

So to all of my family and friends out there, you keep the china, I'll take the cookbook!