BLT Chip Dip

I had this last weekend ts a party and it was to die for.  I haven't made it myself but the dip didn't last through the night.

1 c. sour cream
1 c. mayo (not miracle whip)
1 - 2 Roma tomatoes or one regular tomato seeded and chopped
1 pkg. bacon bits or crumbled bacon (amount depends on how much you like bacon)
Salt and Pepper to taste
Can be garnished with fresh parsley

Super Simple Bacon, Spinach and Artichoke Dip

I made this for a dinner with some friends.  Start to finish 20 minutes.  It is great if you are in a hurry.  I used bagel chips but you could serve it with chips, crackers or bread chunks. 

Ingredients

• 1 pound bacon
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (10 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) container sour cream
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 12 minutes. Drain the bacon slices on a paper towel-lined plate. Cool; chop coarsely.
2. Stir together the bacon, spinach, artichoke hearts, sour cream, mayonnaise, and Parmesan cheese until well combined. Serve immediately, or store in the refrigerator in an airtight container for up to 5 days.

http://allrecipes.com/Recipe/Super-Simple-Bacon-Spinach-and-Artichoke-Dip/Detail.aspx

French Onion Soup Stuffed Mushrooms

Here is another one I made and tested on my college friends... they love being the test subjects for my new recipes.  This was very delicious... even those people that didn't like mushrooms tried them and said they weren't bad.  It looks like a lot of work but once you get going it isn't bad.  I will definitely make these again... maybe for Christmas Eve.  I didn't have any wine so I used a splash of red wine vinager instead.  I found this recipe on The Pioneer Woman's website. 

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/french-onion-soup-stuffed-mushrooms/?print=1

Ingredients

2 Tablespoons Butter

2 whole Large Onions, Halved And Sliced Thin

¼ cups Beef Broth

7 dashes Worcestershire Sauce

Splash Of Red Or White Wine

½ cups Grated Gruyere Cheese (can Use Swiss)

Kosher Salt

24 whole White Or Crimini Mushrooms, Washed And Stems Removed

Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash

in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

Beer Bread

The credit for this one goes to my sister.  She found this recipe and shared it with the family.  It is the easiest bread to make and great for a last minute appetizer with dip.  It tastes very similar to Pampered Chefs or Tastefully Simples beer bread mixes and much cheaper.

3 Cups Self Rising Flour
1/2 Cup Sugar
1 can of beer


Mix together, put in a greased loaf pan. Bake at 350 for 45 minutes.
Enjoy!