Caramelized Onion Dip

Caramelized Onion Dip

 If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

 2 tablespoons extra virgin olive oil

2 large yellow onions (about 1 1/2 pounds), finely chopped

3/4 cup sour cream (low-fat is fine if you like)

3/4 cup Greek yogurt (low-fat is fine if you like)

3 teaspoons dehydrated onion powder/granulates (salt-free, natural)

very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

Brown Sugar Smokies

Brown Sugar Smokies

1 (16 ounce) package little smokie sausages

1 pound bacon

1 cup brown sugar, or to taste

Preheat oven to 350 degrees F. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

SOOOO Goood!

BLT Dip

BLT Dip

1 lb bacon

1 cup mayonnaise

1 cup sour cream

1 medium tomato - peeled, seeded and chopped

Fry the bacon until crisp. Drain well on paper towels and cool.  Combine mayo and sour cream.  Crumble bacon into the mixture and refrigerate until ready to serve.  Just before serving, stir the chopped tomatoes in and serve with crackers or chips.  Addicting!

Bacon Wrapped Dates Stuffed with Cream Cheese and Smoked Almonds

Bacon Wrapped Dates Stuffed with Cream Cheese and Smoked Almonds

Jennifer found and served this recipe for Thanksgiving 2008.  They are addictive!

18 (1 by 1/4-inch) pieces cream cheese

18 pitted dates

18 smoked whole almonds

6 slices bacon cut crosswise into thirds

18 wooden toothpicks

Heat the oven to 400 degrees F. Stuff 1 piece of cheese and 1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

Bacon Tater Tots with Mustard Dip

I found this recipe in a magazine in the late '70's and make it for Thanksgiving.  It was a HUGE hit and I made it every Thanksgiving for years afterwards.  People didn't even bother with the mustard dip….they'll eat this things as fast as you can make them!  And, seriously, only making 12 of these is a joke!  I always have to make the whole darn bag of tater tots to meet the demand for the these!

12 tater tots

6 slices bacon, halved crosswise

4 slices American Cheese

1/2 cup mustard

1/4 cup brown sugar

1/2 tsp ginger

Blend mustard, brown sugar and ginger and set aside.

Cook bacon halves until slightly browned but still limp.  Meanwhile, prepare the frozen tater tots according to package directions. 

Cut slices of American cheese into thirds and wrap a strip of cheese around each hot tater tot.  Wrap limp bacon around cheese and secure with a toothpick. 

Broil, turning once, until bacon is crisp.  Serve hot with sauce.

Bacon Cheddar Spread

Bacon Cheddar Spread

10 slices bacon

2 cups shredded Cheddar cheese

1 tablespoon grated onion

1 cup creamy salad dressing

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.  In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.  Great on Ritz crackers.

Chicken Detox Soup

Chicken Detox Soup

8 oz boneless, skinless chicken breasts
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp olive oil
1 onion, chopped (I used a red onion)
2 cloves garlic, minced
1 heaping tsp Celery Flakes
1 Tbsp Ginger Paste (the tubed stuff in the produce dept)
Water
32-oz carton 99% Fat Free Chicken Broth
2 large carrots, peeled and sliced
1 Tbsp Bragg's Organic Cider Vinegar
1 heaping Tbsp Parsley Flakes (jar in the produce dept)
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (use less if you don't like spicy)
10 oz frozen Baby Broccoli Florets
1 cup frozen peas

Season chicken with salt and pepper and sprinkle with thyme.  Heat olive oil in a stock pot over medium high heat.  Sear the chicken breasts on both sides.  Add the onion and garlic and cook until translucent.  Add celery flakes, ginger and enough water to just cover the chicken.  Bring to a boil, cover and reduce heat to a simmer and cook until the chicken is thoroughly cooked and tender, about 35 minutes.  Remove chicken from the pot and set it aside to cool.

Add the chicken stock to the remaining liquid in the pot and bring to boil.  Add the carrots and cook 5 to 7 minutes.  Add the vinegar, parsley, turmeric, red pepper flakes, and broccoli and cook about 8 minutes.  Add the peas and cook about 3 minutes.

Meanwhile, shred or chop the chicken breasts and stir it into the soup with the peas.  Taste and adjust seasoning if necessary.

Serve hot.  Great with a warm French Loaf!

Yum!!  One of the best chicken soups I've ever eaten!!

Found on Pinterest