Sunday, November 20, 2011

Recipe: Mason-Dixon Dip

I'm about to share with you a recipe that is pure magic. You probably already know about it, but it is SO easy and SO delicious, that I'm sharing it on the off chance that you've ever had it. It's name around these parts is Mason-Dixon Dip, but I've also just heard it called Chili Dip. This picture doesn't do it justice, but please promise me you'll try it for your next party. 

Mason-Dixon Dip

1 can chili sauce for hot dogs (I used chili without beans, but you can use either kind)
8 oz. cream cheese, softened
1 c. shredded sharp cheddar cheese

Spread the cream cheese into the bottom of an 8 or 9 inch pie pan. Pour the chili sauce on top of the cream cheese, then follow with the shredded cheddar cheese. Bake 20 or 30 minutes at 350 degrees or until bubbly. Serve with Fritos Scoops and watch it disappear!

This recipe can easily be doubled or tripled for a large crowd. It is my go-to dip when I take an appetizer to our church youth group's "Games and Grazing" night and the kids always devour it quickly. Hope you enjoy it!

Thursday, November 10, 2011

Recipe: Chicken Bacon Ranch Mac-n-Cheese

OMG, I think I may have found a new favorite recipe!!! Only one picture this time (the finished product) but my, oh my was it fantastic. This one is definitely going in the recipe box. Thank you, darling Pinterest for introducing me to a MILLION new recipes I never would have known about, including this one.

Chicken Bacon Ranch Mac-n-Cheese
(recipe adapted from Cooking Light magazine and also found at First Look, Then Cook)

8 oz. elbow macaroni, cooked
3 slices bacon, cooked and crumbled
8 oz. boneless skinless chicken breast, cooked and chopped
1 T. butter
1 T. flour
1 1/2 c. skim milk
1/2 c. cream of mushroom soup
1 1/2 c. sharp cheddar cheese, shredded
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. dried dill weed
1/2 t. salt

Melt butter in a sauce pan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Combine milk and soup; whisk together. Slowly add milk mixture to roux, whisking constantly. Allow mixture to boil and continue cooking 2 minutes or until mixture thickens. Remove from heat, let stand 3 minutes until slightly cooled. Add 1 cup of cheese and the seasonings, whisking to combine. Stir in cooked chicken and pasta and toss to combine. Pour mixture into an 8 inch square baking dish sprayed with non-stick spray and top with remaining cheese and crumbled bacon. Broil for 3-5 minutes, or until cheese has melted.

Now, if you're like me you will make the whole thing in your GORGEOUS Caribbean-colored Le Creuset braising pan which can conveniently go from stove to oven, so there's no additional dish involved! This was truly DELICIOUS, especially if you like the taste of dill and ranch dressing as much as I do. Please try this tonight! Thanks Cooking Light and First Look, Then Cook for introducing me to a new favorite :)

Tuesday, November 1, 2011

Back in my humble abode :)

I'm finally back in my wonderful little apartment, and I am seriously thankful for my quiet single life. No managing kids schedules, no worrying about what pills to give what animals, no regimented bulldog/fat cat feeding schedules. I sure do love my family at 424, but I'm glad to only be taking care of Gus-Gus and me :)
In other news, I've decided I HAVE to start eating better and eating at home more. I'll be making a trip to the grocery this week to stock up on good-for-you foods and all the staples I'm out of. It is really bare around here right now! One website I love for good-for-you recipes is Gina's Skinnytaste. Check out some of the fantastic recipes she shares on her blog.

Can you say YUM?! I really want to try those fries, but all these recipes look fantastic. I've liked everything I tried from her so far. Anyone else have any good recipes sites out there?
Have a great week!