White Trash Dip

First off, I have to say I have NO clue how this dish got its name.

But I DO know it's scrumptious and amazingly delicious. 

I made this for a holiday gathering and saved it to share with you now.

This is yet another one of Tonya's special recipes from 4 little Fergusons. I've learned that I can count on her recipes being YUM-OO!

And it's only 5 easy ingredients!! That simplicity always grabs my attention. 

If you're gearing up for the big game...or even if you're not, you'll love this easy dip. (I'm not at all about football, but I AM all about the food that goes with it!)

It goes together quickly...and is devoured quickly also. 

WHITE TRASH DIP 

1 lb. bacon, cooked, drained and crumbled

1 - 15 ozs. can chili with beans

2 - 8 ozs. pkgs. cream cheese, softened

2 c. shredded cheddar cheese

4 whole green onions, chopped

Tortilla chips, for dipping

Preheat oven to 350 while you're preparing the bacon. In large bowl, mix together chili, cream cheese, cheddar cheese, bacon and onion until smooth. Spread into a glass pie plate sprayed with nonstick cooking spray and bake for 20 minutes until hot and bubbly.

Serve with chips (and make sure you move out of the way quickly or you'll get run over!=) 

Linked to Scrumptious Sunday          Weekend Potluck

Pizza Broiled Sandwiches (Make Ahead)

This is an awesome family favorite recipe that I made often when my kids were growing up.  It was considered special enough to be served to company and also added to my cookbook.  Tickled that my grown kids still enjoy this in their homes.

I've made these for graduation parties also. They would be great to serve for the upcoming BIG GAME too. 

It's a ground beef, cheese, black olives & tomato soup mixture that's made ahead, refrigerated, then spread on bread/buns and broiled in the oven so it's a great meal for families on the go.

Everyone can even make their own if necessary...even using a toaster oven. 

YUMMY YUMMY...FOR THE TUMMY!

PIZZA BROILED SANDWICHES 

1 lb. ground beef, browned and drained

1 lb. cheddar cheese, grated

(we like cojack)

1/2 c. grated onion

1 - 6 ozs. can chopped black olives

1 - 10.75 ozs can tomato soup

1/3 soup can salad oil

(reduced from 1/2 c. in original recipe - makes spreading easier)

1/2 tsp. oregano

french bread, sliced diagonally or hamburger buns

Combine all ingredients; mix well and let set for 4 hours in the refrigerator.  Spread on sliced french bread and broil until brown. (Make sure you spread mixture all the way to the edges, otherwise they will burn under the broiler). Keeps well in the fridge for a week.  I have spread the mixture on the buns, covered and refrigerated overnight. 

Yield: Enough to cover 2 loaves of french bread 

Linked to  Weekend Potluck Meal Plan Monday

Chocolate Chip Granola Bites {Healthier Option}

These are yummy & a 'healthier choice' for kids...and adults alike. 

I LOVE bite-sized anything!  The kids will woof these down.  They're great to put in their lunches or for an after school snack. 

I was so happy when I saw these at Mommy's Kitchen.  Tina is a wonderful mom & down-home cook.  I have enjoyed many of her recipes as they can be trusted. 

With oatmeal, flax seed, wheat germ, coconut oil and honey among the listed ingredients, how can you go wrong?  (Trust me, the kids won't even know!) 

There's debate whether or not the flax seed needs to be ground, so do whatever you think your family will enjoy.  I eat the seeds whole in other things and don't find it's a problem.  I've also read the Omega-3 is better absorbed when it's ground(?)  If you want to 'hide' it from your kids, then I would suggest using it ground. 

CHOCOLATE CHIP GRANOLA BITES 

2-1/2 c. quick or old fashioned oats

1/2 c. crisp rice or brown rice cereal

2 Tb. flax seed

1 Tb. wheat germ

1/2 c. mini semi-sweet chocolate or butterscotch chips

(I used white chips)

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. coconut oil

1/4 c. honey

1/2 tsp. vanilla extract

Preheat oven to 350. Spray mini muffin pan with non stick cooking spray.

In large bowl, mix all ingredients (except chocolate chips) together until blended well; mixing by hand. 

If the mixture seems dry after mixing, add a little more coconut oil or honey.  Add just a little at a time until the mixture starts to come together.  Stir in chocolate or butterscotch chips.

Using a small cookie scoop, scoop the granola mixture into each muffin cup. Press mixture with back of the spoon, or your fingers, until compacted tightly. 

Bake for 12 - 13 minutes. Remove from oven when browned and let stand in pan for 30 minutes to 1 hour.  Remove each from pan and enjoy! 

Yield: 2 dozen yummy treats. 

Linked to Mop it up Monday Melt in your Mouth Monday Mix it up Monday Whatcha Whipped up Wednesday Foodie Friends Friday

Savory Party Bread & Weekend Potluck #51

WELCOME TO WEEKEND POTLUCK! 

We're so happy you've joined us again today! We are excited about
the dishes you are bringing to share at our table and look forward
to drooling, pinning and printing many of them. 

We will be 'scouting' for some yummy appetizers this week to share for the 
'Big Game' soon. 

For our Flashback Friday recipe I've chosen to share this yummy, cheesey recipe.
I've made it, but haven't gotten a good photo of it, but this gives you an
idea of how awesome it is....simple too! You can also make it ahead!
Perfect for the upcoming BIG GAME. 

Savory Party Bread

(photo credit: Taste of Home)

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

The recipe with the most clicks was ~

Sausage & Cheese Grits Breakfast Casserole by The Better Baker

(virtual cartwheels!! =)

Recipes that caught our attention ~

Pizza Tot Casserole by Love Bakes Good Cakes

Loaded Baked Potato and Buffalo Chicken Casserole by Makin’ it Mo’ Betta

And, a personal favorite ~

Chocolate Cherry Muffin Tops by INSIDE BRUCREW LIFE

If you were featured this week, please stop by and grab the Featured Button below...


<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/IwasFeaturedButton150_zps579e62c1.jpg" width="125"/></a>
Your hostesses ~

• Mommy Time Party ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

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

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://i1290.photobucket.com/albums/b537/Meet_Penny/weekendpotluckbuttong_zpsa082afc7.jpg" width="125"/></a>

Creamy Chicken Enchilada Casserole

I love anything Mexican...and everything easy too, so I knew when I saw this yummy recipe at Tonya's 4 little Fergusons I was definitely going to try it. 

I LOVE Tonya's recipes, and have tasted them first-hand!  When I visited the Ferguson family last summer I was excited to not only taste her food creations, but get to cook a meal for them too. 

What a precious family that I have grown to love dearly!!

OK...nuff of the mush...on to the recipe. 

I tweaked it just a tad to use what I had on hand...I'll share those changes in the ingredient list. 

This recipe serves 12 so it's great for a large family.  I cut the recipe in half and it was perfect for a couple of meals for the two of us. 

          CREAMY CHICKEN ENCHILADA CASSEROLE 

1/2 c. onion, diced 

2 Tb. butter

2 cans cream of chicken soup

1 - 16 oz. sour cream (lite, but not fat free, or Greek Yogurt)

3 c. shredded cheese, divided

(I love using 2% fiesta blend) 

1 sm. can green chilies

(I used white corn & black beans salsa -

it won't 'pack the punch' the green chilies do though)

2 - 4 ozs. cans mushrooms, 1 drained

10 large tortillas (I use low carb)

3 cups cooked & diced chicken

Preheat oven to 350. Coat 9" X 13" pan with cooking spray.

In a large skillet, sautee onion in butter until tender. Mix all ingredients except tortillas & 1 cup cheese. Warm mixture until cheese is melted. Meanwhile, cut each tortilla in 4 pieces using a pizza cutter. Spread a small layer of cream mixture on the bottom of prepared pan, followed by a layer of tortillas. (they will overlap slightly) Repeat, ending with plenty of the cream mixture. Top with 1 c. cheese; Bake for 15-20 minutes. Serve with chips and salsa. 

Yield: 12 servings