Hot Olive Dip
This is so good!!
- 3/4 cup green olives, chopped
- 1 cup black olives, chopped
- 1 cup low-fat mayonnaise
- 3/4 cup shredded low-fat cheddar cheese
- 3/4 cup shredded low-fat mozzarella cheese
Preheat oven to 350 degrees. Mix all ingredients together well. Put in a 9″ pie plate and bake for 25 to 30 minutes or until hot and bubbly. Serve with baguettes, corn chips or crackers.
Feel free to add anything else into this that you might like. And you don’t need to use low-fat mayo and cheeses, but it might be a little greasy if you don’t.
“No one understands like Jesus.”
Black-Eyed Pea Dip
This says it serves 12, but there were three people eating it and it really didn’t go very far. So I would say you need to make a double recipe. Comments were “it’s delicious” and “it needs to be spicier”.
- 1 (14-oz.) can Black-Eyed Peas
- 1/4 cup onion, chopped fine
- 1/4 cup sour cream
- 8 slices jarred Jalapenos (I used mild)
- 1 cup grated sharp Cheddar cheese
- 3 tablespoons salsa
- Hot sauce, to taste
- Salt and Pepper, to taste
Preheat oven to 350 degrees.
Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine.
Spread into a baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
“The promise of heaven is our eternal hope.”
Apple Cinnamon Roll Crescents
Simple to make. Quick, easy and delicious.
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons milk
- 1/2 cup confectioner’s sugar
- 1 (8-oz.) tube refrigerated crescent roll dough
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1 tart apple (Granny Smith), cut into 8 slices
In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often. Once sugar is dissolved, stir in milk.
Using a whisk, mix in confectioner’s sugar. Remove from heat and set aside. Icing will thicken slightly as it cools. (Any small lumps of sugar will often dissolve while resting.)
Unroll tube of crescent dough onto parchment lined (or greased) baking sheet. Break dough apart into triangles.
In small bowl combine brown sugar and cinnamon. Sprinkle evenly over triangles of dough.
Place on apple slice on wide end of each crescent. Beginning at long end roll up dough around apple slice to from crescent roll.
Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.
Drizzle warm crescents with reserved icing.
“Daily blessings are reminders of God’s faithfulness.”
Bacon Wrapped Tater Tots
This is a very simple and easy appetizer to make, or you can make it a meal, which is what I did. Delicious!
- 12 slices bacon, cut crosswise in half
- 24 frozen tater tots, plain or seasoned
- 1/4 cup ketchup or chili sauce
- 1/4 cup mayonnaise
Heat oven to 450 degrees.
Line a baking sheet with parchment paper or use a broiler pan.
Wrap bacon tightly around tater tot and secure with a toothpick. Bake 15 minutes, or until they are cooked through and bacon is crispy.
Meanwhile, mix ketchup and mayo.
Variation: Carefully cut tater tot in half and add a 1/2″ chunk of cheese in middle and then roll up with bacon. (If you do this, you should partially defrost tater tots for 15 minutes at room temperature.)
“To spend time wisely, invest it in eternity.”
Dr. Pepper Meatballs
These can be served as an appetizer or over rice as a meal. I used them as an appetizer and they were delicious! Really easy to make when you buy ready-made meatballs.
- 2 pounds frozen meatballs (store bought or homemade)
- 1 (12-oz. can) Dr. Pepper
- 1 cup ketchup
- 1/2 cup brown sugar (dark or light)
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
Combine everything except meatballs in a dutch oven or similar pot on stove top. Stirring constantly, bring just to a boil over medium high heat.
Carefully add frozen meatballs and stir to coat. Continue to cook over medium heat until sauce has reduced by at least half and is nice and thick (roughly 20 minutes), stirring every so often to prevent meatballs from burning.
“It takes the storm to prove the real shelter.”
This is the best ranch dressing you’ll ever taste.
- 1/4 cup black pepper
- 1 1/2 cups parsley flakes
- 1/2 cup garlic salt
- 2 tablespoons kosher salt
- 1/4 cup garlic powder
- 3/4 cup onion powder
- 2 tablespoons dill weed
Mix all ingredients together and store in a canning jar or any airtight container. Will keep for a long time in the pantry. Makes about 3 1/2 cups of dry mix.
To make dressing: Whisk together –
- 2 cups mayonnaise
- 2 cups buttermilk
- 1 1/2 cups sour cream
- 1 teaspoon lemon juice
- 2 tablespoons mix
Refrigerate for 2 hours.
Makes 1 3/4 quarts. (I made a half recipe)
“Our tendency to wander is matched by God’s willingness to pursue.”
Hot Black-Eyed Pea Dip
This is sooooo yummy!
- 1 tablespoon butter
- 1 small onion, diced
- 1/2 to 1 tablespoon finely chopped pickled jalapenos
- 1/4 teaspoon ground cumin
- 4 oz. cream cheese, softened
- 1/3 cup sour cream
- 1 (10-oz.) can Rotel diced tomatoes and green chilies, drained
- 1 (15-oz.) can seasoned black-eyed peas, drained
- Salt and pepper
- 1/2 cup shredded Mexican cheese or Cheddar
Preheat oven to 350 degrees.
Melt butter in a pan and add onion. Cook until soft.
Add remaining ingredients to pan except cheese. Stir to evenly mix and remove from heat. Check for seasoning and add salt and pepper to taste.
Transfer dip to a greased cast iron skillet or baking dish. Sprinkle shredded cheese on top.
Place in oven and bake for 20 minutes or until warm and cheese is melted.
Serve with tortilla chips.
“When we bend our knees to pray, God bends His ear to listen.”