Where Did Summer Go

For many of us, our kids have been home since March; and while I know many households struggled to juggle working from home, virtual learning, and extra time with the kids home 24/7, our house relished in the fact that we got Alex home for an extended period of time.

I can not put into words what a blessing it's been to have him home for almost 5 months. It was a gift I didn't know I needed, but one I am so grateful for. I didn't think the bond he shares with his baby brother could get any stronger, but over these past few months, oh it has. 

But now, it's the second week of August, and our world, that means back to school. And while yes, it's going to look very different this year, Alex's high school is only offering an in person option, and we support it. We feel confident in their ability to follow the protocols they have laid out, and do their best to keep this kids safe. We feel very fortunate to have him enrolled in a smaller, private high school where they can implement things and hopefully control the "new ways" in a way the kids and teachers will feel comfortable and everyone healthy. 

This is one teenager who is READY to go back to school too. He is looking forward to seeing his friends again, being in an actual classroom and something feeling somewhat normal. But we are going to miss him. Oh so much. 

This week just so happens to also be Max's 4th birthday. (For those of you who've been long time followers, you might recall, I went into labor on Alex's first day of 6th grade and Max was born the next day!) So we've got lots of celebrating to do, and then we will be sending Bubbie off to his sophomore year. 

Alex and I had quite a few mom/son lunch dates over the summer, and one of our favorite places to go is always Chili's. We love their food, and one of Alex's most requested items is their chips, salsa and queso. So, you can imagine the mom points I earned when I learned to make this cheesy goodness at home.

Oh, and I decided a slow cooker recipe would be even better because fall game days are coming fast, hopefully of course, and we love a great dip kept all day in the Crock Pot. 

For your next Mexican Night, Taco Tuesday or sitting around watching football Sunday, you will love this simple, delicious dip. 

I can't believe it's back to school time already. It is definitely bitter sweet this year. I pray it goes well, and they can stay in school. But I also know if the day comes he has to come back home, what a treat that would be too!

Crock Pot Copycat Chili's Queso

16 oz. Velveeta cheese, cubed

1 (15 oz.) can chili without beans

1 c. milk

1/2 tsp. dried cayenne pepper

3 tsp. chili powder

2 tsp. cumin

2 tsp. paprika

1 tsp. salt

Juice of 1 lime

Put all ingredients in Crock Pot. Cook on LOW 2 hours stirring occasionally. Keep on warm while serving. 

Inspired by The Girl Who Ate Everything

 

Shared at Weekend Potluck

Summer Time Cookout Season

I know, I know, many of us across the country are still social distancing, and not planning any get togethers for a while. However, I am the type that can plan a cookout when it is just the 4 of us; and we have been seeing grandparents again, after 8 weeks. Many don't feel comfortable visiting relatives yet, and I respect that. I think we all have to do what we are most comfortable with at this point. Things are starting to open back up, and with as much caution as possible, we can start to live a little again.

With Memorial Day just around the corner, it's time to start thinking about our first backyard barbecue of the summer! Even if it's just your family, with no extra guests, you can still make it as delicious as always and ring in the season on a yummy note!

I love a great dip! I will eat it with veggies, crackers, chips..heck, just pass a spoon! Seriously, I am a dip connoisseur from way back, and at any party, you will find me filling my plate multiple times. Add in the fact that I am a dill fanatic, and this is a dream come true!

I've been making this for years, most of the time on a whim because I always have the ingredients on hand! You can easily double or even triple it for a big crowd, but I enjoy the fact I can make a small batch when I'm craving it!

The weather might not feel like summer is on it's way, but I have faith. I am counting the minutes until these chilly temps are gone, the warm sun shines and the thermometer hits 80.

Summer cookout season is one of my favorite things in the world. Grilling, eating on the deck and enjoying great company, big or small is truly one of life's simple pleasures.

Dill Veggie Dip

1 c. sour cream

1 c. mayo

2 TBS dill weed

2 TBS dried minced onion

1 TBS dried parsley, extra for garnish

1 tsp. garlic powder

Salt and pepper to taste

In a medium bowl combine all ingredients and mix well. Chill several hours before serving. Serve with fresh veggies, chips, crackers, etc.  

Shared at Weekend Potluck

Shared at Meal Plan Monday

All That & A Bag Of Chips

Many years ago, my husband had what he proclaimed to be the BEST potato chip of his life. Now, I have actually heard him say this about a couple kinds, but that's okay. In that moment, in his excitement, that's how he felt.

One of those brands/flavors he can still readily find. In fact, I ordered him a case for our 16th anniversary this year. Nothing says love like a spicy potato chip! But the other, the one I started this story with? We haven't been able to find it for years. At least not in our area. And that makes him sad. To the point that he talks about it quite a bit.

What is this magical chip you ask? It was a Steak & Worcestershire flavor, and for him it was love at first bite. For years, it has been the one he mentions any time we try a new one. The one he longs for. So, how many wife points do you think I scored when I found a way to recreate that for him, kind of?

The minute I saw a new dip by buddy Mandy over at South Your Mouth debuted, I knew I could take that idea, build on it, and recreate those flavors for him!

I couldn't wait to make it for him; and it didn't disappoint. He said it is "spot on" and could not stop eating. Woo hoo!

Need another snack for around the pool? A big bowl of this and a couple bag of chips. Done! I bet it would be super tasty with a big veggie platter too!

Making things for my boys they love gives me so much joy. But nailing something he loved and has been missing? That's just the icing on the cake, or the dip on the chip in this case!

Steak & Worcestershire Dip

16 oz. sour cream

2 1/2 TBS steak seasoning (like Montreal)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 TBS Worcestershire sauce

1 tsp. dried parsley

Mix all ingredients in a medium bowl. Chill a few hours before serving. Serve with chips, veggies, crackers, etc.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Give Them Bread

If you are planning a summer cookout, any time over the next few months, you will want to keep the ingredients for this on stand by!

We are bread loving people. We are the ones at a restaurant that are usually half full by the time the entree' comes because we've snacked on so much bread. And if I can find something to put on that bread that makes it even yummier, that's the icing on the cake so to speak.

When I'm entertaining, I try to find ways to have dishes made ahead of time that I can put out and let my guests serve themselves. Appetizers are of course the best way to do this; and keep people from starving before the big meal is ready. Happy guests mean a happy host!

Honestly though, the day I made this it was raining, and we weren't even thinking about grilling. I served it as a side to a pasta supper...and it was perfect that way too. So, you're really getting a double duty recipe!

Summer time is when we want to have people over, spend hours outside in the sun, catching up, having fun, and of course eating some great dishes to share!

Olive Caper Spread

1 (5 oz) jar green olives, drained

1 (3 oz.) jar capers, drained

2 tsp. lemon juice

1 large garlic clove, peeled

Salt and Pepper to taste

Put all ingredients in food processor. Pulse until fine. Chill. Serve with baguette, crackers, pita chips, etc. 

Shared at Weekend Potluck

Almost 2019

It is truly mind boggling to me to think that another year has come and gone. We are almost to the end of 2018, and in a couple weeks we will be ringing in the start to another new year. I seriously don't know where the time goes.

With the hustle and bustle of the holiday season, you might not want to think about another party or get together, but tis the season!

Are you hosting a Christmas or New Year's Eve party? Are you searching for something easy and yummy to add to your menu? Then you've come to the right place.

As many of you know, every year on December 31st, we stay in, where it's warm and safe with our boys. I put out a huge buffet of appetizers, or "nibbly bits" as Alex used to call them, and we eat all night long. Some years it's just us, and others my parents stop by. Either way, there is enough food to feed our neighborhood (and probably yours too!) and we enjoy every single bite.

We have our favorites I am always sure to include on the menu, and then I try to add a couple new things too. But, in order to make sure that works, I have to recipe test early. I actually made this for the first time back in October, and the boys told me it had to be added to our NYE extravaganza!

This can be whipped up in almost no time, so if you have the ingredients on hand, it can become a life saver. Serve it up with some chips, crackers, or even some frozen taquitos! The dipping possibilities are endless.

I hope your holiday season is in full swing, and filling up with love, magic, friends, family and delicious food too!

Baked Chili Cheese Dip

1 (15 oz.) can chili with beans
8 oz. cream cheese, room temp
2 c. shredded extra sharp cheddar cheese, divided use
1/2 tsp. garlic salt
1/4 tsp. chili powder
1/4 tsp. cumin
Dried Chives

Preheat oven to 375. Grease a 9 inch pie plate. In a large skillet heat chili over medium heat. Break cream cheese into pieces and add to chili. Stir until combined and melted. Add 1 cup shredded cheese and stir until melted. Add garlic salt, chili powder and cumin. Stir and cook for flavors to combine, about 3 minutes. Transfer to pie plate. Spread evenly. Sprinkle with remaining shredded cheese. Bake for 15-20 minutes until bubbly and heated through. Garnish with chives.

Inspired by South Your Mouth

Tailgate at Home

It is football season! And while nobody plays in our house, we are avid fans! Between watching the games on tv, following stats online (that would be the teenager), cheering for our favorite teams, and yes even yelling at the refs, we are definitely a football family.

Here is a little secret though. We don't share the love of any one team. There is some overlap though. Let's see, Mr. E and I are avid Steelers fan. Alex is Seahawks all the way. My love for Notre Dame is DEEP, and I've passed that onto Alex, but his dad is Purdue all the way. And Max, well, we still have time to brain wash him!

Let me tell you about that Notre Dame love though. See, as a kid all I wanted to do was go to Notre Dame and march in their band. It was my DREAM. To have a degree with that gold emblem and to play my flute in the greatest half time show ever. I had the grades in high school. In fact, I got accepted my junior year! But, another local university offered me a full ride, and I'm not going to turn down free money. But I will tell you what, I still have that acceptance letter, as a reminder that all my hard work paid off.

Fast forward to after Adam and I were married, and I finally got to attend my first home Notre Dame football game. I got to walk the campus, see the band practice, visit the bookstore, be inside the stadium, see "Touchdown Jesus", watch as they ran onto the field, and yes enjoy that half time show I had dreamed about. I' won't lie. I spent most of that day crying. Seriously, ND campus and the entire experience is one of the most beautiful things I've ever seen.

And those football Saturdays in South Bend all include on thing. Tailgating. Those fellow ND fanatics take their pre-game food very seriously!

It has been years since we've been to a game, but we can still have some tailgating fun, right in our own living room. Just minus the tailgate!

To me, a party or gathering has to have a great veggie tray. I know everyone always teases me, but I love fresh, crunchy veggies in a creamy, cool flavorful dip. Plus all the other stuff too! Oh, and this is super tasty on chips, pretzels, and crackers too!

This has been my go-to dip for years now. Every time I make it, I get rave reviews, and requests for the recipe. With only 5 ingredients, and a lot of help from the store, it can be your new favorite too! 

Irresistible Veggie Dip

16 oz. sour cream

16 oz. French onion dip

1 envelope Ranch Dressing Mix

1 envelope Knorr Vegetable Mix

1 TBS Dried Parsley, extra for garnish

In a medium bowl combine all ingredients. Chill a few hours or overnight before serving. Stir well. Garnish with parsley. Serve with veggies, chips, crackers, etc. 

Shared at Weekend Potluck

Game Day Food

If you've been logging onto the blog lately, you know new recipes are few and far between right now. I can't help it. Max is keeping me pretty busy, and just getting supper on the table is sometimes a chore, let alone making something new, and then having the camera handy to snap a photo.

I mean, how can you worry about food photo lighting when you've got this face looking at you?

But there was a night last week that Max was napping, and knew it was time to try a recipe a friend had given me back during the summer that I hadn't had the chance to make yet.

She had shared it thinking it would be a perfect idea for summer time cookouts or barbecues, but obviously the time has passed for those. That's okay though, because I don't think anything goes with football better than a great dip. This would be perfect on Game Day! Rather you've got a big crowd coming over to watch, or it's just your family. Maybe you are tailgaters, that's even better. It doesn't matter where you serve it, as long as you've got plenty of chips for dipping!

As we get more of a schedule, I hope to get back to posting new recipes on a more regular basis, but if you follow me on Facebook, I am always sharing photos of Max (and his Big Brudder Alex too) and old recipes too. I haven't disappeared. I promise. In the meantime, enjoy this dip and think of me!

Warm Corn and Bacon Dip

2 (15 oz.) cans NO salt added corn, drained

6 slices bacon, cooked crisp

4 oz. cream cheese, softened

1/4 c. sour cream

2 c. finely shredded sharp cheddar cheese

2 TBS dried chives, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. In a large bowl combine corn, bacon, cheeses and sour cream. Gently stir until well combined. Add salt, pepper and chives. Stir again. Transfer to a baking dish. Bake for 30 minutes until cheese is bubbly and golden on top. Garnish with extra chives. Serve warm with tortilla chips. 

Our New Year's Eve Tradition

If you've been reading EMM for any length of time now, you are well aware of how the Marshall family likes to ring in the New Year every December 31st. For those of you who have joined our little blogging family since last NYE, let me explain.

Ever since Little E was about 6, our annual tradition is to stay home, inside where it is warm, and safe off the roads, wear our pjs, watch movies, and eat ALL night long. I put out a huge buffet of appetizers (or nibbly bits as the boy calls them) and we make an entire meal out of them, for hours. And when I say huge, I'm talking enough to feed an entire house full of party guests, but just for the 3 of us. It's become such a special little tradition for us, and we look forward to it so much. It's a terrific way to finish out the holiday season.

So every year I try to come up with at least one new dish to add to the menu, and start testing them out in about mid November. This is the new addition for 2015.

No party is complete without a tasty dip, and this one combines that notion with another favorite of ours, crab! Perfect for a platter of crackers or even some pita chips! Plus you can make it ahead of time and keep it in the fridge until party time.

However you are welcoming in 2016, I hope it's in a fun, safe and of course yummy way! May the New Year bring you all the happiness and joy you can hope for!

Creamy Crab Dip

1 (6 oz.) can crab meat, drained and cartilage removed

8 oz. cream cheese, room temperature

2 TBS mayo

1 tsp. Dijon mustard

1 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

2 tsp. paprika, extra for garnish

1-3 tsp. horseradish, to taste

Salt and pepper, to taste

Dried chives, for garnish

In a medium bowl combine cream cheese, crab, mayo, mustard, lemon pepper seasoning, garlic powder, salt and pepper. Beat with electric mixer on LOW for 1-2 minutes, just until combined. Stir in horseradish. Chill for 1-2 hours. Add paprika and stir to combine. When ready to serve, sprinkle with extra paprika & chives. Serve with crackers or veggies. 

Holiday Nibbly Bits

Appetizers. Who else out there could make an entire meal out of them? Yeah, me too! At parties, I'm usually the one that gets so full on all the pre-meal snacks I'm not even hungry by the time the main dish arrives. In fact, our whole family is that way. Many of you long time readers remember our annual New Year's Eve tradition of a huge appetizer buffet we eat off of all night long.

So, with the holiday entertaining season almost upon us, it is time to start thinking of some new "nibbly bits" (that is what Alex has always called appetizers) to enjoy from Thanksgiving until the ball drops at midnight on Jan. 1st. Sure, we all have our favorites, our go-tos, but I'm always looking for new ideas, or ways to make ones I already rely on even easier.

The latter is the inspiration behind these. I love a good cheese ball. What's not to love? Cheese. Nuts. The end. And one of my all time favorite ones has green olives on the inside. But what happens when time simply gets away from you and the forming of the ball, and covering in nuts, and allowing it to set...just isn't in the cards? You take all the same flavors and do this instead!

These little cracker bites taste just like they are supposed to but can literally be done in about 10 minutes, especially if you utilize your food processor like I do.

The holidays were meant for gathering around those we love most in the world, and enjoying some terrific food. Starting next week with Turkey Day, there will be so much of that, and I for one am incredibly thankful.

Olive Cheese Ball Bites

1 (10 oz.) jar green olives, drained

1 (8 oz.) cream cheese, room temperature

2 TBS dried chives

1 TBS dried parsley

Crackers

Pecan Halves

In a food processor, pulse olives until finely chopped. Add cream cheese pulse until combined. Scrape sides. Remove to bowl. Add chives and parsley. Stir well. Scoop onto crackers. Top each with pecan halve. Chill until ready to serve.

Shared at Weekend Potluck

Soul Food Saturday

Some days you want something lighter as a snack. Whether it be after the kids get out of school or you need a snack for a party. Double or even triple this recipe to serve as much or as little as you need. This recipe came from a want for a different flavored spread and dip. I wanted something raspberry flavored and couldn't find it in the store anywhere. So I came home and tried to fill this craving. This one hit the spot, right away. Grab your favorite cracker, or fruit and share with ones you hold dear. Enjoy!

Raspberry Cream cheese Dip
1 8 oz. package cream cheese, room temperature
2 tbs. natural raspberry jam

In a bowl add cream cheese and jam. Mix until combined. 
Serve with your favorite crackers, or fruit

Super Bowl Re-Do

So, yes it's been a month since we witnessed the New England Patriots defeat the Seattle Seahawks in one of the most bizarre football moments I've ever seen. (RUN THE BALL!!!!) Anyway, sometimes time simply gets away from me and I wake up one day and realize I forgot to share a recipe with all of you. Such is the case with today's post.

Our big Super Bowl party with my in-laws actually got postponed due to Mother Nature. When she decided to dump 13 inches of snow on us all day Super Bowl Sunday, we all agreed the party would have to wait. So we actually gathered the following Sunday for a "Post Super Bowl", "Pre Valentine's Day" party. The company was just as fun, and the food was just as tasty. Plus, this way, we could discuss the game as a whole and critique all the mistakes accurately! (Again, RUN THE BALL!!!)

This was one of the things I took to share. I wanted something with a Mexican flare, and remembered I had a spice blend handing out in my pantry that I had barely used. Plus I knew I wanted something spicy but creamy in the same bite. Spice your tongue up, and then cool it down immediately.

This is a great party dip because a little goes a long way! It goes perfectly with tortilla chips, but it would be just as yummy with crackers, veggies or even pita crisps. And don't worry if you are thinking "But I don't have that spice mix." I give you a couple different ideas for substitutions that would be just as yummy!

Creamy Mexi Dip

16 oz. sour cream

2 TBS Tastefully Simple Fiesta Dip Mix*

8 oz. finely shredded sharp cheddar cheese

1 (10 oz.) can Rotel with lime juice and cilantro, well drained

Dried Parsley for garnish

Combine all ingredients except parsley in medium bowl and stir well to combine. Chill for at least an hour before serving. Garnish with extra cheese and dried parsley if desired. Serve with tortilla chips or crackers. *NOTE* I realize not everyone has the seasoning mix sitting in their pantry that I do. For a substitution, either use another Mexican spice blend, taco seasoning or an even amount of garlic powder, onion powder, paprika and chili powder. Use 1/4 tsp of each to make 1 tsp and then 3 tsp to make 1 TBS, and then 2 TBS in the recipe. 

Shared on The Country Cook Mar. 6, 2015

Appetizers at Very Good Recipes

Are You Ready For Some Football??? {A Post For Earth Fare}

It's finally here people! Super Bowl weekend is upon us. Okay, so maybe I'm a little more excited than I should be. But let's face it. Even if you aren't a football fan. Even if you don't know what teams are playing. Even if you don't care about the commercials or the half time show...we can all unite behind one aspect of Sunday's game. One important, universal tradition near and dear to all our hearts...the FOOD!

Sure, I love the game. I love the excitement. I love to watch all 4 quarters of football. But I realize in the world of women, I'm part of the exception group. (And yes, I remind my husband often how lucky he is to have a wife who not only likes the game, but understands it as well!) Many of you ladies out there could care less about those 4 hours Sunday night, but you still put on the happy face, fire up the ovens and make sure all the pigskin fans in your life have a great time.

Here is a dish that is as simple as chopping, stirring and pouring; and in about a half hour, you have something creamy, delicious and perfect for dipping! In fact, this one is so good, you might want to make two batches because it's going to go fast! Especially when you are eating the first before you can set it out for the others!

If you love spinach artichoke dip, this is very similar. And it's not missing the spinach because we don't like the green stuff. We love it! I just felt like something a little different this time. Plus, if you've got kids at your Super Bowl party, the spinach might turn them off a little, but this cheesy goodness won't! But feel free to add some spinach for extra flavor. I'm sure it would be delicious!

Sunday will be one of the biggest foodie days of the year. Be sure to have yummy things for everyone to nibble on, as they root for their favorite team. Or in our case, with our team sitting this one out, yummy things to nibble on while we watch the commercials and scream at the refs! 

Hot Artichoke Dip

1/2 c. sour cream

1/2 c. mayo

1 (14 oz.) can artichokes in water, drained and chopped

1 tsp. Tabasco

1 tsp. lemon juice

1 tsp. garlic powder

1 c. grated Parmesan cheese

Salt to taste

Preheat oven to 350. In a medium bowl combine sour cream, mayo, artichokes, hot sauce, lemon juice, garlic powder, cheese and salt. Stir to combine. Spread into a 9 inch pie plate or a quiche plate. Bake for 25 minutes. Increase heat to 375 and bake 5-10 minutes more until browned on top. Let stand 15 minutes before serving. Serve with crackers, pita chips, etc. (Or seriously....eat it with a spoon!)

Shared on The Country Cook Jan.30, 2015

Artichokes at Very Good Recipes

Just A Little Extra Effort

Welcome to day two of what appears to be Super Bowl week on EMM. I didn't plan it that way, but after I shared the Mini Enchilada Cups Monday, it only seemed natural to share the side dish I served with them, and then I realized both would be perfect for any Super Bowl party, so a theme was created.

If you serve refried beans at home, let me ask you this. Do you enhance them in any way, or do you simple take out of the can and heat up? Don't feel bad if you fall into the second category. That's where I usually hang out too. You can buy so many varieties that come pre-seasoned, why not! Well, this recipe is why not!

A friend gave me this a while back, and I'm so happy she did! Seriously, these take maybe an extra 10 minutes of prep time and taste oh so yummy!! Truly like something you find at your favorite Mexican restaurant.

If you saw the recipe on Monday, and are planning on making them, I just gave you a great side dish. Or, if you are looking for something else for your game day menu, grab a bag of tortilla chips, put them next to this, and watch them disappear! See, what you we can do with just a little extra effort? 

Baked Refried Beans

1 (16 oz.) can refried beans

4 oz. cream cheese

1/4 c. finely chopped white onion

3 garlic cloves, minced

2 TBS butter

1/2 c. shredded Colby jack cheese

Chopped green onions for garnish

Preheat oven to 350. In a medium sauce pan, melt better over medium heat. Saute onions and garlic until translucent, about 5-7 minutes. Add beans. Stir well to combine and cook until heated through. Remove from heat. Add cream cheese and stir until melted. Spread into 9 inch pie plate. Top with cheese. Bake for 20 minutes until hot and bubbly. *NOTE* If you like spice, get the spicy variety!

Shared on The Country Cook Jan.30, 2015

A Decade Gone By

Tomorrow is December 23rd. No, I don't think I need to tell you this, but the date is important to the story. See, 10 years ago, yes an entire decade, I left my life as a "working girl" to become a full time mommy to my then, 3 month old baby boy. 

Alex was born in September and I was lucky enough to take 3 months maternity leave. When I returned at the beginning of December, I had all intentions of being a working mom. We had a sitter lined up. We had a schedule of who would take him and when. Then, my very first full day back, my baby was sick for the first time, and I had to send him to the doctor with his Daddy. (Well, him and both grandmas....I wanted reinforcements. So, yes, it took three people to take the infant to the doctor's office.) I was sick with worry, and I spent most of the day in tears because I couldn't be there. 

When I got home that night, Mr. E and I talked long and hard about how we wanted our son to be raised. I had a month before he was actually going to start daycare. See, my mother-in-law had volunteered to watch him for the first month I was back at work to hopefully make the transition easier. And it did. I was able to go to work every day knowing he was in great hands at home, safe in his crib, being loved on every minute. But no matter how much that comforted me, I missed my baby. It was that simple. I wanted to be the one at home with him. 

So, after many conversations, some strict budget planning, and soul searching, we decided I would put in my two week notice so I could be a full time SAHM. As sad as I was to hand that letter to my boss, who was also a close friend, I was so relieved. I felt like a weight had been lifted from my shoulders. 

So, come December 23, 2004, I packed my desk into a box, I gave my hugs, I said my good-byes and I never looked back. It's a decision I have never regretted. Not for a single second. I have had the absolute privilege to be with my son every day, for the past ten years. I was the one here with him when he said his first word, took his first step, and every milestone in between. Even now as a 4th grader, I'm the last one he sees before school, and the first one he sees every day when I pick him up. 

Even on the worst days when I hadn't left the house in days, when he was teething and cranky, and I craved some adult conversation, I knew I was incredibly blessed to be at home with him, and I thanked God for allowing me to be. 

So today's recipe is dedicated to that career I left behind. To the fabulous people I worked with and still miss. I worked with a fantastic group of women, and one of things we were famous for was our carry-ins. Everyone would bring a dish to share and we would eat and eat and eat all day long. This would have been something they would have loved, and I wish I could have shared it with them. But it was given to me about a decade too late. A decade that has flown by in the blink of an eye; and been the most rewarding of my life. 

This would be perfect for any holiday party you're throwing. Your guests will love the amazing flavor, and you will adore how easy it is! 

Crock Pot Spicy Beef Queso

1 lb. ground beef

1 medium yellow onion, finely diced

2/3 c. water

2 TBS taco seasoning

2-4 pickled jalapeno slices, finely diced

32 oz. Velveeta, cut into 1 inch cubes

2 (10 oz.) cans diced tomatoes with green chilies

In a large skillet brown beef and onion over medium heat. Drain if necessary. Add jalapenos, water and taco seasoning. Increase heat to high and cook, stirring frequently, until liquid evaporates. Add beef mixture, cheese cubes and both cans diced tomatoes. Stir well. Cook on LOW for 1-2 hours. Stir well. Reduce heat to warm setting during party and stir often. 

Soul Food Saturday

Love parties with little munchies? How about a dip?  One that is great with chips or some cut up veggies are always great to me. This one is a home made version of creamy onion dip. You can use this mix for a dip, or mix the seasoning in a meatloaf, burger or a even meatballs. It stores well, and what better than saying you made it yourself? Someone loving it even more than the store bought? Yep, this one will be a “go to” with the first bite.

 

Made it At Home French Onion Dip 

¼ c. dried onion flakes

 2 tbs.  Low-sodium beef bouillon cubes (pulverized-into granules)

¼ tsp. onion powder

¼ tsp. dried parsley flakes

1/8 tsp. celery seed

1/8 tsp. paprika

1/8 tsp. ground black pepper

1 (16 oz.) container sour cream

½ c.  mayo

 

In a large bowl mix onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Then add sour cream and mayo. Mix until thoroughly combined. Chill before serving if desired. Serve with your favorite chips, or veggies.

 

Most Kids, But Not Mine {A post for Earth Fare}

Long time readers of this blog know most of my life is inspired by my son. Everything I do somehow comes back to him; and my time in the kitchen is no exception to that rule. Most of you also know that my kid is not a picky eater, whatsoever. I mean, how many other 9 year old boys do you know that will gobble down sushi, fried calamari and frog legs? But even when a kid isn't picky per say, he/she does have things they like and don't like, just like adults. And I believe if he is a great eater 99% of the time, I can respect the small list of things he truly doesn't have a taste for. For my child it just so happens one of his top ones is something most other kids, even the pickiest of eaters, will gobble down...ranch dressing. 

Yep, that's right. My kid is the one at school, that while the other munchkins are demanding ranch to dip their veggies and chicken nuggets into, is saying "no thank you." I'm not sure where his aversion came from, but it's not going away any time soon. But guess what! I recently tricked him, and he has no idea! 

See, I was making a new pasta salad recipe and it called for a bottle of ranch dressing. Well, I knew my little man well enough to know if he saw it in the grocery cart, or in the fridge, or even on the counter as I was cooking, his radar would go up, and there would be no fooling him. But, if I bought the ingredients to make it from scratch...he would never know! Yeah, I know. It's a little devious, but a mommy's got to do what she's got to do! 

So, for this, my latest post for Earth Fare, I'm happy to share this homemade version of every child's (well, most anyway) favorite condiment. Now, the recipe I'm sharing is the perfect consistency for dip, or if using as a dressing for pasta salad; but if you're looking for something a little thinner to top a salad with, be sure to read the note before. Honestly, I like a thicker ranch for my salad though, so I would probably use it as is. 

If your kid is a ranch fool, you're going to be so happy you logged on today. If yours is like mine, first off, I'm shocked, and secondly, trick him/her...believe me, it works!

Homemade Ranch Dressing

1 c. mayo

1 1/2 c. sour cream

1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dill weed
1/4 tsp. onion powder
1/4 tsp. garlic powder
Salt and Pepper to taste

In a medium bowl, whisk all ingredients together. Chill at least 30 minutes before serving. *NOTE* For a thinner consistency, simply add milk a teaspoon at at time, and adjust seasonings.

Shared on The Country Cook June 20, 2014

Disclaimer: I was provided with a gift card from Earth Fare in exchange for this post. All thoughts and opinions are my own. 

The Best E.V.E.R.

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

Take A Cheesy Dip {A Gooseberry Patch Review and Giveaway}

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 

Submitted by Barb Henderson, Everton, AR, Page 48

8 oz. cream cheese, softened

2 TBS onion, minced

1 1/2 tsp. ketchup

1 1/2 tsp. sour cream

2 TBS sweet pickle relish

3 green olives with pimentos, diced

1 clove garlic, minced

1/2 tsp. dry mustard

1/2 tsp. Worcestershire sauce

Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.

*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3. Follow EMM on Twitter. Leave a comment when you are.

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.

Two

Simple title, huh? Well, I was hoping it would not only catch the attention of readers, but I also wanted to drive home the greatest point of this recipe. It's simplicity. Two. Ingredients that is! Yep, you're excited now! Let me ask this. Do you like holiday parties? Do you like to attend, or host? If you attend, do you enjoy taking something to share? After Christmas do you still need new yummy things to plan for New Year's Eve? Or maybe college football bowl game parties? If you answered yes to one, or like me all of these questions, this recipe is going to be your new best friend. I'm talking about a dip recipe everyone, young to old will love, that can literally be done within about 5 minutes using the microwave! Now, I'm sure most of you have seen the version of this using the "regular" block Velveeta cheese. And that is indeed a tasty one. But when I decided to make this for the umpteenth (yes, that is a number), I decided to use the new bags of shredded Velveeta our local Walmart has been carrying for a few months now. My favorite being the Queso Blanco~ which I've used in quite a few Mexican recipes and absolutely love. It reminds me so much of the white cheese our favorite Mexican restaurants use, and I knew it would take this dip to a whole new level! It's the perfect match for the spicy Rotel and makes tortilla chips very happy! If you need something easy for any party this season, remember the word two and know this recipe has got you covered.

Spicy White Queso Dip
2 ( 8 oz) bags Velveeta Queso Blanco shredded cheese
1 (10 oz) can Rotel, slightly drained

In a glass bowl combine cheese and Rotel. Cover with plastic wrap and heat in microwave for 1 minute. Remove and stir. Continue cooking for 30 second intervals, stirring between each,  until cheese completely melted, smooth and dip is well combined.

Shared on Miz Helen's Country Cottgae Dec. 13, 2012
Shared on The Country Cook Dec. 14, 2012

Dips at Very Good Recipes
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Alex's Mexican Meal Part Dos

Hello again everyone! I'm so happy to be here 2 days in a row! I bet nobody else in my class can say they are featured on a blog, let alone two days in a row! I'm pretty sure I'm the only 2nd grader who has a Mommy who is a blogger! Yesterday I shared with you the Tasty Chicken Tostadas Mommy and I made from my new kids' cookbook! There were so many yummy things to choose from, I didn't know where to start, but when I chose those as my first dish, Mommy suggested we make this for the side dish and I'm so glad she did! Now Mommy will tell you when I first read "sour cream" in the recipe, I told her I didn't think I would like it. I'm not the biggest fan of sour cream, but she has learned ways to cook with it so I don't even taste it, and she promised this would be another one of those times. Plus, it had salsa in it, and I love salsa! This dip would be great at your next party, an appetizer for Thanksgiving (I'm so excited it's getting so close!), packed in your kids' school lunch or a fantastic after school snack. I love raw veggies by themselves, but when I have a delicious dip to go with them, that's even better! I hope you enjoyed my recipes these past 2 days, and be looking for me again, because I love when Mommy let's me help her in the kitchen!


Salsa Veggie Dip Adapted from Kids Get Cookin'
1/2 c. sour cream
1/2 c. mild chunky salsa
1/2 tsp. garlic salt
3 green onions, chopped, a few green pieces reserved
Assorted Vegetables

In a medium bowl combine sour cream, salsa, garlic salt and green onions. Stir well to combine. Chill until serving, at least for 1 hour.

Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

Dips at Very Good Recipes
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