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!

No Bakes aka Candy Cookies aka NomNomNom

Let me say it for you, "Really?!? Eight steps? A little much?".
No, this is a tried and tested recipe. Don't mess.
If you want to be daring and mess, we aren't responsible for your wasted time and nasty cookies.
Word.

• 1/2 c milk
• 2 c sugar
• 1 stick of butter
• 1/4 tsp salt
• 1/4 c cocoa powder
• 1 tsp vanilla
• 1/2 c peanut butter, crunchy or creamy
• 2 1/2 c quick or old-fashioned oats

1. Lay out wax paper on your counter, do not lay on wooden surface (it will never be the same!)
2. Measure out all ingredients and place near stove (the process goes so quickly that if you wait to measure, you will be overwhelmed.) Be especially accurate with the PB and oats.
3. Melt butter in a large saucepan over low-med heat.
4. Add in milk, then sugar, then salt, then cocoa. Stirring after each is added.
5. Increase heat to high, bring to a rolling boil, and keep at rolling boil for 1 min.
6. Remove from heat and turn off burner. Slide saucepan to the other side of stove.
7. Stir in vanilla (the bubbling is normal), then PB, then slide back onto hot burner. Stir in oats. Stir thoroughly.
8. Drop cookies onto wax paper (quickly!) and then let harden.
9. Store in fridge or freezer.
10. Enjoy!

Pepperoni Pizza Dip

• 16 oz. Sour cream
• 8 oz. Ricotta chesse
• 1 c. Mozzarella chesse
• 1 package of dry Italian Dressing mix, 1 pouch
• pepperion's to taste, chopped

1. Mix all ingredigents
2. Use an oven safe dish, 8x8
3. Bake at 350 for 30 minutes
4. Serve with sliced French bread

RICH Oreo Balls

• 1 pd 2 oz bag of Oreo cookies, crushed
• 1 8 oz package of cream cheese, softened
• 24 oz white candy melts, preferably Wilton's

1. Place crushed cookies in mixing bowl with softened cream cheese. Mix together into bite-sized balls; place in freezer until firm, allow 15-30 mins.
2. Melt white candy (carefully, will burn!) according to package directions on your stovetop. Drop frozen balls into melted candy, turn with spoon until coated.
3. Remove and place on cookie sheet; place cookie sheet in refrigerator until melted candy hardens.
4. Store in refrigerator until ready to serve. ENJOY!

Patti's Cheese Soup

Yes, the ingredients would lead you to believe that this is high blood pressure in a bowl. But would ya believe me if I told ya it is worth it? You should. Because it is. Do it.

• starting with the THAWED 16 oz bag of frozen mixed veggies because I always forget to set them out to thaw...
• 1 cup onion, diced
• 5 cups water (less water=thicker soup)
• 4 cups potatoes, cubed
• 6 chicken bullion cubes
• 2 cans Cream of Chicken
• 1 lb. Velveeta cheese, cubed

1. Combine, bullion cubes, onion, potatoes, water and thawed veggies.
2. Add soup and cheese; heat on low until cheese melts.

Grandma's Pasta Fagioli Soup

• 1 lb. ground turkey or beef
• 1 med. onion, diced
• 2 stalks celery, diced
• 2 sliced carrots
• 2 can chicken broth, 3 cups
• 1 can water, 1 1/2 cups
• 1 can Red Kidney beans, rinsed
• 1 can Great Northern bean, rinsed
• 1 cup macaroni, uncooked
• 2 containers Ragu Chunky Garden Style Pasta Sauce

1. Saute 1 lb. meat, onion, celery and carrots.
2. Add the rest of the ingredients; simmer for 30 mins or longer.

Baked Potato in a Bowl Soup

This soup is unreal! It is so good, every time. I promise you that it is worth the work. My husband, Jon, has unhealthy addiction to potatoes. Joking, but potatoes seriously bring him joy no matter what form they are in. I've tried multiple recipes in search of one that we both thought was a keeper. This is it! Try it, you will not be disappointed! 

• 5 lg baking potatoes
• 1 med onion, chopped
• 1 qt half-and-half
• 1 tsp salt
• 1/2 c butter or margarine
• 1/3 c all-purpose flour
• 3 c milk
• 1/8 tsp pepper

1. Prick each potato several times with a fork. Microwave @ High heat for 20 minutes, turning each over at the 10 minute mark. Let cool.
2. Peel with a knife, just pulling the skin off of the potato. Mash with a fork so that the potato will be coarsely mashed.
3. Melt 1/4 c butter in a Dutch oven-like pot @ Med heat, add onion and saute until softened.
4. Add flour and the rest of the butter until smoothly mixed.
5. Stir in potatoes, half-and-half, milk, salt and pepper; cook @ Low heat for 15 minutes.
6. Top with cheese; bacon and green onion (chopped) optional as toppings.

Crack aka Yum Yum

• two sleeves of Ritz crackers, crushed
• 2 sm boxes of vanilla instant pudding
• 1 1/2 qt vanilla ice cream, softened
• 8 oz Cool Whip
• 1 1/2 c milk
• 1 stick of butter or margarine, melted

1. Mix crackers and butter. Press into the bottom of a 9x13 glass dish.
2. Mix pudding and milk. Add ice cream, mix well.
3. Spread over crumb crust. Spread Cool Whip over ice cream layer.
4. Refrigerate until ready to serve.

Seriously Good Salisbury Steak

• 2 lbs. ground turkey/beef
• 1 lg. egg, lightly beaten
• 1/3 c of fine, dry breadcrumbs
• 1/4 tsp salt
• 1/4 tsp pepper
• cooking spray
• 1/2 c of water
• 1 can French Onion Soup
• 2 tbsp tomato paste
• 1 tbsp Worchestershire sauce

1. Combine first 5 ingredients, shape mixture into 1/2 inch patties.
2. Heat a large, non-stick skillet over med-high heat using the cooking spray. Add the patties; cook 3 minutes on each side. Remove patties from pan; drain pan.
3. Add 1/2 cup of water to pan; cook 1 minute, stirring to loosen browned bits from skillet. Add soup, paste, and W. sauce.
4. Bring to a boil; cook 3 minutes, reduce heat and return patties to skillet.
5. Cover, simmer 10 minutes. Enjoy!

When a recipe calls for 'cooked chicken' this is what we mean.

First let me say that in my opinion every kitchen needs to have multiple size glass baking dishes. You can't scratch them, can't beat it. Walmart sells a three pack of these dishes in different sizes for around five dollars. (You can buy the traditional clear glass or their pretty clear blue ones.)

Preheat your oven to 350 degrees. Place chicken (thawed), breasts or tenders, in the dish and set a chunk of butter/margarine right on top. Then sprinkle oregano, garlic powder and/or salt & pepper.

At the minimum the chicken needs to bake for 30 minutes. If you're baking 5-6 chicken breasts you'll need more like 45 minutes.

You can eat the chicken as is, and it is delicious, or shred, chop, or dice it for what your recipe calls for.