3 Favorite Dips using 5 ingredients or less {Blast from the Past}

It's great to have an easy dip on hand...

Hope you find something you really like here...we love them all. 

And these all have 5 or fewer ingredients!!!

This one has only THREE simple ingredients!

It's a warm dip - and is in my second cookbook. 

SO.GOOD! 

White Chili Dip

Oh so easy and delicious!  Can be made ahead too! 

Ranch Mexican Dip

No need for a knife, just dip your cracker in this smooth & creamy combo of YUM. 

Cheesey Beef Dip

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Thick Homemade Caramel Chocolate Sauce {No Refined Sugar}

For me, nothing compares to homemade chocolate sauce, so when I saw this 'healthy' version at Dorothy's 

Crazy for Crust I knew we would be enjoying it very soon. She created this herself...I am in awe at folks who can do that!

And only FIVE ingredients!  (that includes a pinch of salt!)

I'm a big fan just reading the recipe!!!

This scrumptious sauce truly is thick, chocolately, and OH.SO.GOOD! I think the honey (I use agave nectar as it doesn't spike sugars as quickly) helps make it so thick. 

And I adored the idea of adding my luscious sugar-/fat-free caramel creamer!

Enjoy it over ice cream or dip graham crackers or cookies in it.  Add it to milk or just eat it with a spoon!! (MY kind of enjoyment!=) You don't even have to warm it up, unless you want it warmed.  It can be spread nicely right from the fridge. 

OH MY!!

THICK CARAMEL CHOCOLATE SAUCE 

1/2 c. unsweetened cocoa

2/3 c. sugar-free Caramel Creme coffee creamer (vanilla is awesome too)

1/2 c. agave or honey

pinch of salt

1/2 tsp. vanilla

In small saucepan, add cocoa, coffee creamer, agave, and salt. Over med-low heat, whisk mixture until thick, about 3 minutes. Remove from heat; add vanilla.  

Pour into container (a jar works great). Cool at room temperature; cover and store in fridge.


Linked to Weekend Potluck

You might also like 

Simple Vanilla Coffee Creamer

Homemade Sugar Free Chocolate Bars/Chips

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Leader Enterprise - August 6, 2014 - Egg Info and Recipes

Special Egg Salad 

Hope you have been enjoying this awesome summer with not-so-high temps. I am so amazed at how tall the corn is this year. I ooohh and aaahh every time I see those tall sprouted and beautifully green crops.

Eggs are such a versatile ingredient, it's easy to become overwhelmed with ideas for preparing them. Eggs can be fried, scrambled, boiled and baked. They can be enjoyed any time of the day, as a meal or a snack.

Deviled eggs seem to be on every summer menu. They're great for potlucks and picnics. At my house, they're always the first dish to be eaten up.

Fried eggs can be a very personal matter. What's the perfect way to fry an egg? There’s just an egg,a bit of fat, some heat, a little salt..maybe some pepper, and of course, enjoyed with buttered toast. When it comes to fried eggs, there are many versions of perfection. Personally,I like to steam my fried eggs but enjoy a runny yolk to dip that toast in.

Maybe you've had some eggs in the back of the fridge and aren't sure if they're good or not. Here's a simple test: Fill a bowl with water, enough to cover the egg. Gently drop the egg into the bowl. Fresh eggs sink and lie on their side. Older eggs lie but bob slightly. Eggs that are about 3 weeks old stand on their end. Bad eggs float to the top.

Have you ever tried cooking eggs in the center of a large sauteed onion ring, or even a (veggie) pepper circle? It's fun for something different. 

When boiling eggs, be sure not to overcook them. That will cause a green ring around the yolk. To boil perfect eggs, place them in a pot, covering totally with water. Bring to a boil; cover, then set aside for about 15 minutes. Cool; then peel. It's always best to use older eggs for hard boiled eggs. Fresh eggs are a killer to peel!

I think the best way to peel an egg is to first, crack the cooled shell all over. Roll on the counter or shake them in the pan they were cooked in. Start peeling, dipping in cold water to rinse off the shells as you work.

Chopped hard boiled eggs are a great addition to a lettuce salad, and in this special egg salad.In my humble opinion (others have told me as well), this is the very best egg salad to pass over your tongue. I always make a double batch.

SPECIAL EGG SALAD

1 (3 ozs) pkg. (reduced-fat cream) cheese, softened

1/4 c. (fat free) mayonnaise or salad dressing

1/2 tsp. sugar

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

6 hard cooked eggs, chopped

wheat bread

lettuce leaves

In a small mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, sugar, onion powder, garlic powder,salt and pepper; fold in the eggs. Cover and refrigerate for 1 hour before serving. Toast bread and serve sandwiches with lettuce for added crunch. Yield: 6 servings.

DEVILED EGGS 

1 dozen hard boiled eggs

1/3 c. mayonnaise

2 Tb.Greek yogurt, or sour cream

1-1/2 tsp. white vinegar

1-1/2 tsp. dijon or spicy brown mustard

1/2 tsp. sugar

1/2 tsp. Frank's hot sauce,optional

1/2 tsp. kosher salt

1/2 tsp. garlic/pepper blend

(or ground pepper)

After peeling eggs, cut in half lengthwise. Remove yolks; place in medium bowl and place egg whites on platter. 

Mash the yolks with a fork. Add mayo, Greek yogurt, vinegar, mustard, sugar, hot sauce, kosher salt and garlic/pepper. Combine until smooth, using a fork. Either place mixture in ziploc bag and cut a hole in one end to pipe into the whites, or just use a spoon. Garnish with paprika. (To kick up the flavor, add, or top eggs with cooked bacon crumbles, grated cheese, almonds or olives) 

This recipe is a wonderful way to use up leftover scrambled eggs.

BREAKFAST QUESADILLAS 

3 eggs

1 Tb. water

(makes fluffier scrambled eggs)

2 -8" flour tortillas

1/2 c. shredded cheddar cheese (or your family's favorite)

2 bacon strips, cooked and crumbled

1 green onion, thinly sliced

sour cream and salsa, optional,for garnish 

Spray a large skillet with non stick cooking spray. In a small bowl, whisk the eggs and water. Add eggs to skillet and cook over medium heat until completely set up. 

Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over tortilla and cook on low for 1-2 minutes on each side, or until cheese melts. Serve with sour cream and salsa. Yield: 2 servings 

This is the recipe I served for Bean Days at the Leader office. Always thrilled to hear so many say they REALLY liked them! Feel free to substitute the chili or pinto beans with mixed beans, which can be bought in a jar.

THREE BEAN BBQ WITH SAUSAGE

1 (15 ozs) can pork & beans, partially drained

1 (15 ozs.) can pinto beans, drained

1 (15 ozs.)can chili(or kidney)beans, drained

1 lb. pkg.smoked sausage, diced

1 small onion, chopped

1/4 c. brown sugar

2 Tb. dijon or spicy brown mustard

2 Tb. ketchup

2 Tb. molasses (or pancake syrup)

1 Tb. Worcestershire sauce

few drops of hot sauce 

Mix all ingredients in crockpot. Cook on low for 4 hours or on high for 2 hours. Yield:6-8 servings.

Enjoy an egg-cellent rest-of-the-summer!

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Austrian Cream Cheese Bars & Weekend Potluck #130

WELCOME TO WEEKEND POTLUCK! 
Thanks for joining us this week! 

AND....

When I share something worth sharing...again...

This is a chocolate-y, caramel-y, nutty cookie bar that's to die for!
This is what you want to make when you need to impress someone! ;-}

Austrian Cream Cheese Bars

(Don't forget to go to the original post before pinning)

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Chicken Caesar Pasta Salad by Spicy Southern Kitchen

Recipes that caught our attention ~

Creamy Chicken Bake by Sweet Little Bluebird

Chocolate Peanut Butter Banana Ice Cream by Practical Stewardship

And, a personal favorite ~

Bacon Wrapped BBQ Meatballs by My Pinterventures 

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

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An InLinkz Link-up

Self-Frosted Chocolate Zucchini Cake

This is SUCH a great cake...moist with a crunchy topping.  EXCELLENT! 
And an awesome way to use up some plentiful zucchini!

I've had this recipe printed for some time, and with all the 'zuccs' being given to me recently, it was time to get it made. 

I'm SO glad I did too. 

Sprinkle brown sugar and chocolate chips over the top to make a lovely 'frosting'. 

(My batter 'grew' up over the choco chips in the topping so you can't really see many in the photo)

It's simple too.  I still have some shredded zucchini in my freezer from last year and folks keep giving us more, so I've been keeping busy. 

I gave most of this yummy cake to new neighbors, but hubby and I each enjoyed a small piece too.  VERY TASTY!!!

So glad I saw this at Sandra's Scrumptilicious 4 You.

You could add some cinnamon if you'd like.  I didn't think of it or I would have. I think cinnamon and chocolate combo is super! 
(I'd suggest no more than 1 tsp.)

Enjoy this lovely dessert - doncha just LOVE it when you can sneak veggies into your family's diet, and they don't have a clue???

SELF-FROSTED CHOCOLATE ZUCCHINI CAKE

1/3 c. butter or margarine, room temperature

1/2 c. vegetable (or canola) oil

(or use 1/4 c. oil + 1/4 c. applesauce)

1-3/4 c. sugar

(I reduced to 1-1/2)

2 eggs

1 tsp. vanilla

1/2 c. buttermilk*(see note below)

In large bowl, cream all these ingredients together until smooth and fluffy.

In small bowl, combine the following ingredients:

1 tsp. baking soda

3/4 tsp. salt

2-1/2 c. (white wheat) flour

3/4 tsp. baking powder

1/3 c. baking cocoa

2 c. finely grated zucchini, peeled or unpeeled

(It 'hides' better if it's peeled) 

Topping:

3/4 c. brown sugar

3/4 c. milk chocolate chips 

Combine dry ingredients with wet mixture. Fold in zucchini; stir until blended.

Grease & flour 9" X 13" baking pan. Spread batter evenly. Sprinkle topping evenly over batter. Bake 40 - 45 minutes, testing with toothpick in the middle to be assured it's done. 

NOTE: To make your own buttermilk, add 1/2 tsp. vinegar or lemon juice to 1/2 c. milk; let stand 5 minutes until it thickens; stir, add to recipe. 

Linked to Weekend Potluck
Full Plate Thursday
Meal Plan Monday

You might also like 

Zucchini Cupcakes with Salted Caramel Frosting

Double Chocolate Zucchini Bread (with secret ingredient)

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3 Fab & Fav Breakfast Dishes {Blast from the Past}

This is definitely a favorite! I love that it is made ahead to refrigerate overnight too. Using frozen waffles makes this easy to put together.

Baked Waffles with Raspberry Cream Cheese

Using canned biscuits plus 3 other simple ingredients, these
awesome rolls cooking can 'bake' while freeing your oven up for other dishes!

Amazing Crockpot Caramel Sweet Rolls

Fabulous!  Using my two favorite ingredients - cream cheese & crescent rolls - folks will be asking for more....and for this coffeecake recipe too.  Use your fav pie filling or none at all.  MOUTH-WATERING!! 

Cherry Pie Cream Cheese Coffee Cake!

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(Simple) Glazed Ranch Carrots {4 Ingredients!)

This is a recipe I've had in my head for many years, and every now and then it pops into my mind! I use to have a little 'pamphlet' for recipes using dry Ranch dressing and this is where this one came from. 

I love dressing up carrots and I love ranch dressing.  I always have a good sized jar of the dry mix in the pantry, and am always happy when I remember to try this one again...and again. 

Only a few ingredients and your family will thank you for making such great food! 

Even if you're not a carrot lover, give this a try...I think you'll be very surprised how great this tastes!!!

SIMPLE GLAZED RANCH CARROTS 

1# fresh baby carrots

(peeling/chunking whole ones makes for the best dish)

2 Tb. butter

2 Tb. brown sugar

3/4 - 1 env. (1 oz) ranch salad dressing mix 

Place carrots in medium saucepan along with about 1" of water. Bring to a boil; reduce heat; cover and cook until crisp-tender, about 8 minutes or so.  Drain; set aside.

Into the same pan you cooked the carrots, add the butter and brown sugar; stir until melted together. Stir in dry dressing mix. Add carrots; cook and stir just a few minutes until glazed and hot.

Serve to your happy friends & family!

Yield: about 4 - 5 servings 

Linked to Weekend Potluck

You might also like 

Oven 'Baked' Carrot Fries

Glazed Carrots & Pineapple

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Oatmeal Cinnamon Scones - OH MY! !

This photo/recipe got 'way layed' in My Pictures, and when I saw it, I gulped cause they'd been overlooked!

Let me tell you what...these are worth turning your oven on for!!

Wonderful! Amazing! Perfect! Cinnamon-y!

If you like cinnamon, you're gonna love these. I also love the ease of making them - just mix them up in the food processor for perfect texture! 

They were easy too. Cinnamon chips gives them the perfect spicy flavor. 

Thanks so much to Kitty of Kitty's Kozy Kitchen for sharing this with us at Weekend Potluck several months ago.  

Oh I must make these again soon! 

OATMEAL CINNAMON SCONES 

1 - 1/2 c. flour
1 -1/2 c. rolled oats
1/3 c. white or light brown sugar
1 TB. baking powder
1 tsp. salt
1 stick unsalted butter 
(if I use salted butter, I omit salt)
1 c. cinnamon chips or raisins
1 c. milk
1 Tb. sparkling sugar mixed with 1/4 tsp. cinnamon

NOTE:  There aren't any eggs in this recipe.  

Set rack in the middle of the oven & preheat oven to 450*.

Combine the dry ingredients in the bowl of a food processor fitted with a metal blade.  Pulse 5 times at 1-second intervals.

Cut the butter into 12 pieces, add to the bowl & pulse until the mixture looks like fine meal...about a dozen times.

Add cinnamon chips & milk; pulse 3-4 times to form a very soft dough.

Drop the dough, by large spoonfuls, onto cookie sheets that have been lined with foil or parchment paper, dividing evenly into 12 large scones.

 Brush the tops with a little milk & sprinkle with the sugar-cinnamon mixture.  Freeze for 30 minutes, (a trick Kitty learned from King Arthur Flour, which helps for a higher rise).   Bake 12-15 minutes, or until they are golden.  Do not over bake as they will be dry.

Freeze any extra scones. When ready to enjoy again - thaw and reheat in a  350 degree oven for several minutes.  

Linked to Weekend Potluck

You might also like this recipe for 
Cinnamon Roll Baked Oatmeal Cups

or 
Paula Deen's Pineapple Upside Down Biscuits

or 
Healthy Overnight Baked Oatmeal

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