Creamy Honey Mustard Dressing and Dip {recipe}

I LOVE Superbowl food!  My hubby’s team is still in the running to make it to the Superbowl, and every week I find myself making football munchies to snack on during the game as he cheers them on.  Don’t get me wrong, I love me a good buffalo wing or any other deep-fried delicacy, but I feel like I need to get some crunchy veggies on my plate as well to make me feel a bit better about the other things on my plate.  Not to mention this is the time of year when I’m sure you are all trying to lighten things up a bit.  

So here’s a recipe you can take to your next football-watching party and not feel the least bit bad about it…and it is delicious!  Try it with veggies, chicken tenders (if you are in the mood for deep-fried deliciousness), or even on top of a salad for a change from the usual old ranch ;) And lets face it, homemade is ALWAYS better than the bottled variety!

To download recipe, click on the picture, then right click to save or print.


Recipe Source:  Jamie Cooks It Up


October Eats and Sweets / Jalapeno Popper Dip / Apple Snickers Cake {recipe}

Last year on Kiki’s site, I started an October Eats and Sweets series all month long.
 I decided to keep that going this year.  So each week I will have one savory and one
sweet recipe for you that all would be a great addition to any fall/October menu.  

Here we go!

I am a BIG fan of college football!  I love cheering on my Ohio State Buckeyes as well as

my Utah teams (I am fairly neutral when it comes to the in-state rivalries :)  When we sit

down on Saturdays to watch our favorite teams, it is mandatory to have some snack-y type

food to munch on while we cheer on our favorites.  

A few weeks back my husband’s work had a tailgating potluck during their lunch hour, and

one of the gals brought this dip.  My husband immediately called me afterward and told be

to buy the ingredients to make this again.  I guess he liked it ;)  It was a great way to use up

some of our bountiful crop of jalapenos we got out of our garden this year!  

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 (8 oz) packages of cream cheese, softened
1 c. mayonnaise
4-6 jalapenos, chopped and deseeded. 
1 c. cheddar cheese, shredded
1/2 c. of mozzarella cheese, shredded
1/4 c. diced green onions


1 c. crushed crackers (like Ritz crackers)
1/2 c. parmesan cheese
12 stick of butter, melted

Preheat oven to 350 degrees.

Combine all ingredients (except topping ingredients) into a medium bowl.  Stir well.

Transfer to an oven-proof dish .  The size of the dish depends on how thick the dip is.

 I used a round dish about 9-inches across.  Obviously, the bigger the dish, the cooking

time will go down.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip until bubbly (for mine it took about 40-45 minutes.  If you have a larger dish,

start checking after about 20 minutes).

Recipe Source:  Laura, from the hubby’s office

I LOVE going to pick apples and make apple cider!  I have been trying to find some yummy recipes

to make with my new apples coming in these next few weeks.  This was my first apple recipe of the

season.  It turned out super yummy!  The cake is a spin-off of this Snickers Salad, and makes a

perfect end to a yummy meal.  

Apple Snickers Cake

1/3 cup applesauce
1/3 cup plain yogurt (Chobani)
2 eggs
2 teaspoons vanilla
3 cups peeled and diced apples
3/4 cup sugar
3/4 cup brown sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cup chopped Snickers bars, divided
1 cup milk
1 box Jello instant vanilla pudding (3.4 oz.)
1 Cool Whip (8 oz.)

In a large mixing bowl, combine the applesauce, yogurt, eggs, vanilla, and sugars. Beat until

creamy. Stir in the diced apples. Combine the flour, baking soda, salt, and cinnamon. Slowly

add to the apple mixture until thoroughly combined. Stir in 1 cup of chopped Snickers by hand.

Pour the apple batter into a 9×13 pan that has been sprayed with non stick spray. Bake the cake

at 350* for 35 minutes. Remove from the oven and place on a cooling rack. Cool completely.

Whisk together the milk and pudding mix for 2 minutes. Fold in the Cool Whip gently. Spoon

on top of the cooled cake and spread out. Place in refrigerator for about on hour to thicken.

Serve with extra candy bar pieces. Makes 16 pieces.

Recipe Source:  Inside Bru Crew Life


Tortellini Summer Salad {recipe}


I am so excited for Memorial Day!  We are getting away from home and headed to see our families as well as my husband’s brother that we haven’t seen in well over 2 years.  It should be a fabulous weekend :)  

Speaking of Memorial Day, it is the official start of Summer in my mind…and therefore BBQs and swimming pools, here we come!!  For the big day, burgers are great…but my favorite part of a good cookout is the sides.  I love trying new salads and desserts.  Here is a yummy salad that is easy to put together, and is hearty enough it could be served as a main dish for a summertime lunch.  Enjoy!

Tortellini Summer Salad

4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)
48 oz. Cheese Tortellini
1 cup Sun Dried Tomatoes, chopped
1 cup Sliced Olives
1 cup Artichoke Hearts, chopped
2 cups Baby Spinach

Mix all together in a large bowl & toss with your favorite Caesar Dressing.  Serve chilled or at room temperature.

*Just a suggestion…I waited to put in the spinach until just before serving.  Also, I added half the dressing immediately and refrigerated.  I added more right before serving as the noodles soak up a lot of the dressing.  Enjoy!

Recipe Source:  Our Recipe Club

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