Thursday, January 31, 2013

Hot Buffalo Wing Dip

My cousin Vanessa emailed this recipe to me January of last year. 

I made it for Super Bowl 2012 and sent it with my husband to my son's house.  

I never got a photo of it because he returned with an empty dish, so 
Tonya Ferguson (thanks so much Dear!)
has allowed me to borrow her photo of a very similar recipe. 

I've seen a lot of versions around the net, but this is the one my family loves. 
It tastes just like buffalo chicken wings! 

How can you possibly go wrong with a recipe using only FIVE ingredients???

I'm guessing the boys are going to ask for it again this year. 
I know MY boy (hubby) will!

Buffalo dip
photo credit: Tonya Ferguson


1 - 8 ozs. pkg. cream cheese, softened
2 cans (9.75 ozs) chicken breast
1/2 c. Marie's bleu cheese dressing
1/2 c. crumbled bleu cheese 
3/4 c. Frank's Buffalo wing sauce 
(I used Frank's regular hot sauce) 

Blend well by hand - pour into greased baking dish.
Bake at 350 for 20 - 30 minutes or until bubbly. 

Tastes just like buffalo chicken wings! 

Linked to Weekend Potluck
         Gooseberry Patch Roundup - Father's Day

Wednesday, January 30, 2013

3 Favorite E-Z Appetizers (Blast from the Past)

With the 'BIG GAME' looming ahead, I wanted to share some easy appetizers to help fill the tummies of that hungry gang you'll be feeding. 

This simple 3-ingredient recipe is addicting! Be ready to share the recipe. 
No Baking Required. 

Snappy Super Bowl Ranch Pretzels

This yummy make-ahead dip has been served at many Baker family parties. 

Easy Taco Dip

With only 3 (or 4) ingredients, you can have this yummy appetizer ready in no time. Keep it warm in the crockpot. 

Tuesday, January 29, 2013

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. 


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

Monday, January 28, 2013

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. 



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

Sunday, January 27, 2013

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. 


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

Friday, January 25, 2013

Savory Party Bread & Weekend Potluck #51


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. 

(photo credit: Taste of Home)

The recipe with the most clicks was ~

Sausage & Cheese Grits Breakfast CasseroleSausage & Cheese Grits Breakfast Casserole by The Better Baker

(virtual cartwheels!! =)

Recipes that caught our attention ~

Pizza Tot CasserolePizza Tot Casserole by Love Bakes Good Cakes

And, a personal favorite ~

Low Fat Chocolate Cherry Muffin Tops

Chocolate Cherry Muffin Tops by INSIDE BRUCREW LIFE

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

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Thursday, January 24, 2013

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. 

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

Wednesday, January 23, 2013

Favorite Breakfast Dishes {Blast from the Past}

This is definitely a favorite! I love that it is made ahead to refrigerate overnight too. 

MM good! I'm not real fond of pancakes, but give me pumpkin pancakes
and I'll ask for seconds....the cinnamon butter is awesome too. 

Fabulous!  Using my two favorite ingredients - cream cheese & crescent rolls - folks will be asking for more....and for this coffeecake recipe too.  My mouth waters just to think of this tasty dish. 

Tuesday, January 22, 2013

Lazy Cookie (or Cake) Bars

Ya'll already know I am a COOKIE MONSTER!  

I love cookies in any shape or form.  They are 'comfort food' that reminds me of my mama, and I think I love them so well because they are a 'grab n go' snack! 

So when I saw this E-Z P-Z recipe for this bar cookie, using a cake mix, at
Brandie's The Country Cook, I got excited about finding a good time to make them (I can't trust myself to stay out of them...I must have a 'reason' to bake them...i.e....take to a party, give to neighbors, etc. etc.) 

I'm always teasing Brandie about being the "Cake Queen"...she has so many awesome Poke Cake creations at her blog, she is certainly a part of the royal family when it comes to making special cakes.  So it's only right that she uses a cake mix for this bar cookie.  *-* 

I love how these bars puff up and leave all those 'cracks' in the baked dough.
(Sooooo beautiful!)

There's SO many options to making these bars.  Try different kinds of cake mix, and any flavor (or combo) of chips, or add your favorite nuts. 

Oh how I love simplicity & versatility! 

And who can't love their name too?? 

Go grab that cake mix out of the pantry and surprise your family tonight.  They will surely LOVE you for making these sweet treats. I would so love this served warm topped with ice cream!  (Gotta remember that thought for next time around). 


1 (15 oz.) box yellow cake mix
2 eggs, beaten
5 tbsp. butter, melted
1 bag (12 oz.) semi-sweet chocolate chips

1/2 c. dried cranberries or M & M's, optional  

Preheat oven to 350.
Spray a 9" x 13" baking dish with nonstick cooking spray.
In medium mixing bowl, combine dry cake mix with beaten eggs and melted butter.

The batter will be very thick. Stir in bag of chocolate chips and cranberries or M & M's, if using.

Spread batter into greased baking dish. You can flour your hand or spray with nonstick cooking spray and spread it evenly with your hand.

Bake for about 20-25 minutes. It will be brown around the edges when done cooking. Be careful not to overbake.

Linked at Whatcha Whipped up Wednesday
   Foodie Friends Friday
Weekend Potluck
   Saturday Show & Tell

Monday, January 21, 2013

A Giveaway to Celebrate You! (Closed)

Hurrah for ya'll!

Congratulations Ladies! 

The two winners names are....

#13 - Veronica Miller said...
I follow you on Pinterest now! Whee! P.S. Sometimes you mention having a cookbook. Is it an e-book or a printed one? If an e-book, perhaps you could offer that as well! I'd be more interested in your cookbook!

#48 - Cydnee Knoth said...
I like you on Facebook.


I've been thinking of a giveaway since the first of the year and can't seem to find the time to think deeper about it, so because I don't want to wait any it is!

I am celebrating each of YOU...who support and 'like' and click and and share and comment! To each of you who build my numbers at Facebook, and traffic at my blog...THANK YOU! 


So I have two gifts packages to give away and would love for you to leave comments, and invite your friends to come over and join us in the fun. 

#1 winner will receive a 
Taste of Home hardback cookbook...

along with a lovely dishtowel..

The cookbook is brand new and contains 325+ STICK-TO-YOUR-RIBS RECIPES, including chapters like "Memorable Meals" & "Dazzling Desserts". 

#2 winner will receive this 

And a lovely coffee-related handtowel 

I've had this book in my cupboard since I received it new, but because I have so many cookbooks, I don't believe I've ever made anything out of it, so I wanted to share it with one of you. 

It contains 600+ recipes!

Some of the chapters are...
-Mix and Match 30-Minute Meals
-Prize Winning Recipes from 2006
-10 Minutes to the Table 
-Give me 5 or Fewer 
-Fast Kid-Friendly Fare 
-Fast, Delicious...and Nutritious..
and many more

How to enter the giveaway?

(Please be sure I have an email addy for you)

I'd like you to leave me a comment sharing your favorite winter soup. Maybe it's one your mom or grandma made...or one you've raised your family on, or maybe one you've created yourself...
whatever....I just love soups!

(Please make each comment separate, or else it all counts as one entry - thanks)

After you've done that, you have an opportunity to 'like' my cookbook/blog page at Facebook and let me know you have.
(If you already have, just tell me so) 

If you decide to share this giveaway at your Facebook page, just let me know and it will count for an entry

You can also follow me at Pinterest

(If you already do, just say the word) 

That's it!

Contest closes at 6 PM EST on Monday, January 28th. It is open to U.S. residents only.
Winner will be drawn via 

Winner has 48 hours to contact me with their mailing info, or a new name will be drawn. 

You're all winners to me! 

Hearty Salisbury Steaks {Healthier Option}


I have to add another adjective to this scrumptious recipe...


We don't eat alot of you know, it's mostly
chicken for us...soups...and one - dish meals. 

We get excited about mashed potatoes and gravy too because it's something we rarely enjoy.  We try to avoid those WHITE things that a diabetic is not suppose to have a lot of, so maybe I was overzealous when I sat down to this plateful of YUM. 

This recipe was given to me - page torn out - from a Taste of Home magazine. 

I'm so happy I tried it and know we will be enjoying it again before long.  

I made 1-1/2 X the recipe and just added more water to the soup mix, along with another heaping TB. of flour. 

It was VERY good. And made enough for us to enjoy 2 meals
and one lunch.  


1/4 c. egg substitute 
(I use egg whites)
1 medium onion, finely chopped
1/2 c. crushed saltines (about 15 crackers)
1/2 tsp. pepper
1 # lean ground beef (90% lean)
1 Tb. canola oil, optional
1 envelope reduced-sodium onion soup mix
2 Tb. all purpose flour 
2 c. water

In large bowl, combine egg substitute, onion, saltines and pepper.  Crumble beef over mixture and mix well. Shape into 5 patties.

In large skillet, cook patties in oil (I used a non-stick skillet and omitted the oil) over medium heat for 3 minutes on each side or until lightly browned.  Remove patties and keep warm; drain drippings. 

In small bowl combine soup mix, flour and water; stir into skillet.  Bring to a boil.  Return patties to skillet. Reduce heat; cover and simmer 5 - 7 minutes or until meat is no longer pink.  

(You may want to simmer them longer if your patties are thick. 
I used my electric skillet - and loved how they turned out). 

Serve with mashed taters and a veggie. 

Nutritional Facts: 1 patty + 1/4 c. gravy = 233 calories, 10 gr. fat (3 saturated)
45 mg. cholesterol, 418 mg. sodium, 14 gr. carbohydrate, 1 gr. fiber, 
20 gr. protein. 

Linked to Whatcha Whipped up Wednesday
      Foodie Friends Friday
      Scrumptious Sunday
Gooseberry Patch Roundup - Lightened up
Meal Plan Monday
Weekend Potluck

Sunday, January 20, 2013

'Lighter" Sweet n Salty Cracker Treats

Just before Christmas, one of my local friends (Thanks Joanne!) emailed this recipe to me that she received from her aunt. 

I was excited to try it as many of the sweet n salty cracker snack/toffee recipes called for 1 cup sugar, 1 cup butter, and oftentimes, are topped with chocolate. 

This one didn't....and it was still addictive. 

 Using Club crackers for the base, and slivered almonds for the topping, makes this something to 'hanker' for any time of the year.  Just be careful not to overcook.  The syrup will get thicker as it cooks. 


40 Club Crackers
1/2 c. butter (not margarine)
1/2 c. sugar
(I used brown)
1 tsp. vanilla
1 c. slivered almonds

Preheat oven to 350. Line a 10" X 15" cookie sheet with foil. Lay crackers on foil to fill the pan. 

Place butter and sugar in a medium pot over medium heat. Bring to a rolling boil and boil for 2 minutes, stirring occasionally. Remove from heat and add vanilla. 

Pour over crackers and spread so all are covered in syrup. 

Sprinkle on slivered almonds. Bake in oven 10 - 12 minutes or until the top is bubbly all over. 

Remove from oven; let cool. Break into pieces. 

(I'm not sure if it makes a difference, but I used non-stick foil and the pieces came right off by hand).  Store in airtight container. 

Linked to Mop it up Monday

Saturday, January 19, 2013

Leader Enterprise - January 16, 2012 - more tips for making healthy choices

Before we get down to business here, I wanted to share some exciting news I recently received. I'm going to have a recipe in the Gooseberry Patch fall issue of "Hometown Harvest" cookbook. The recipe is "Minister's Delight" and is in my cookbook. I'm blessed & thrilled to pieces. More details to follow later after I get my free copy this summer. YOWZA!

As we continue with our healthy eating ideas from the Spark People website, I hope you are making positive changes to get healthier in this new year.I know that having these ideas in print are great reminders to help keep me on track. It isn't always easy to make changes and I need help to focus my attention on these thoughts.
Start smart. Make it a habit to order a salad or vegetable-based soup when you’re out at restaurants. These fiber-rich starters may keep you from overeating when your meal comes, in addition to helping you add more vegetables into your day.

Bag it up. It may be more expensive to buy pre-chopped lettuce mixes, but they make whipping up a salads a breeze. Throw a few into your shopping cart so you can take salads to work for lunch or have dinner salads ready throughout the week. Just make sure your salad toppings are healthy ones!

Use the freezer. If you buy produce in bulk only to have it rot in your refrigerator before you get to it, start using your freezer more frequently. Have a stock of frozen fruits and veggies on hand at all times so you’ll always have them ready for smoothies and easy dinner sides.

Chop them up. If you have a hard time crunching into big vegetables,try slicing and dicing them into a more manageable size. Shred carrots and zucchini or finely dice onions, pepper and spinach to hide in pasta sauces, hamburger patties, omelets and casseroles.

Pack portable produce. If you’re a snacker who gets hungry when you’re out running errands or on the way home from work in the early evening, carry easy-to-eat fruit and vegetable items for snacking. Baby carrots, chopped broccoli and celery sticks are great for munching anywhere, as are no-muss, no-fuss bananas, apples and grapes. Dried fruits like raisins and prunes are easy to have on hand for a quick snack, too.

13. Find the ones you love. While you should aim for a wide variety of fruits and vegetables in your diet, don’t hesitate to stick to the handful you love if you can only stomach a few. It won’t do you any good to buy the spinach you know you hate if it’s just going to sit in your crisper until it turns into goo. Buy your favorite fruits and vegetables and eat up, while allowing yourself to experiment with new options every now and then.You never know--you might find a new favorite!

The USDA and the Centers for Disease Control and Prevention both have calculators on their sites to help you calculate how many fruit and vegetable servings you should aim for each day. Everyone’s caloric and dietary needs are different and depend on age and activity level, so see what’s recommended for you and make that your new goal!
Here's another wonderful casserole recipe from Skinny Kitchen website. I appreciate how she breaks everything down into nutritional info, even Weight Watchers points.
1-1/2 c. (6 oz) uncooked whole wheat or whole grain penne pasta
1/2 lb. extra lean ground beef
1 Tb. garlic, minced
1 c. zucchini, chopped (about 1 med.)
1 c. onions, chopped
1 (10-oz) container light alfredo sauce
(preferably Buitoni refrigerated sauce)
1/2 c. fat-free cottage cheese
1 c. grape or cherry tomatoes, sliced in half
Fresh black pepper,to taste
1/2 c. reduced-fat cheddar cheese, shredded
Preheat oven to 350°F. Spray 2-1/2-quart casserole with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain. In large nonstick skillet, cook and break up ground beef over medium-high heat for 5 minutes. Stir in the fresh garlic. Continue to cook for about 2 minutes or until beef is browned. Pour into a colander and drain all the fat; add back to pan. In the meantime, add the zucchini and onions to a microwave safe plate. Cook in microwave for about 4 minutes until soft. Add to pan of browned beef. Stir in cooked pasta, alfredo sauce, cottage cheese, tomato and a little pepper. Mix well. Spoon mixture into sprayed casserole. Sprinkle the cheese evenly over the top of casserole. Bake uncovered for 20-25 minutes or until thoroughly heated and cheese is melted. Yield:6 servings (about 1-1/3 cups each) 1 serving = 277 calories, 8.7 gr. fat, 19 gr. protein, 31gr. carbs

Dessert doesn't get any easier than this NO fat 2-ingredient dessert recipe! I know several folks who love serving this to company. It's light & tasty.You don't even have to drag out the mixer. 


1-16 angel food cake mix
1-20 ozs.can crushed pineapple,undrained 

Preheat oven to 350. Place both ingredients in large bowl and stir with a wooden spoon until well blended. Do not use a mixer; it will foam up. Pour into an ungreased 9"X13"X2"baking dish. Bake for 30 minutes. Serve room temperature along with a dollop of whipped topping.

I'm a big oatmeal fan and love this quick and satisfying breakfast. This recipe comes from cookbook.


1/2 c. (instant) oatmeal
1 env. fat free hot cocoa mix with calcium
1 Tb. reduced-fat peanut butter
3/4 - 1 c. water
dash of salt
1 tsp. vanilla extract
Combine all ingredients, except vanilla. Cook over medium heat until thick or microwave on high for 2 minutes. Add vanilla; serve warm. Serves 1.
Nutritional information per serving:Calories: 285; Fat: 8 gr.; Fiber: 5 gr.