Author: Ginger the Mom

Million Dollar Dip or Neiman’s Marcus Dip

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Not quite sure what a million dollars tastes like but according to Ree Drummond, her Pioneer Woman million dollar dip is as close as it gets.  Loaded with all of the best things in life, like bacon, cheese, toasty almonds and cream cheese, it’s no surprise this dip has garnered a reputation as a crowd-pleasing party recipe. The dip is also known as The Neiman’s Marcus’Dip, created for Neiman’s Marcus’s original restaurant in Texas in the 1950’s by Helen Corbitt. The dip was then published in her cookbook and has been a classic, holiday staple since. This dip also goes by the name “Million Dollar Dip”, because it is just that good and well loved.  Take your pick!

Ingredients:

  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 c mayonnaise
  • 1/2 c slivered almonds, toasted
  • 1 c shredded sharp cheddar
  • 1 c shredded Swiss
  • 1/4 c blue cheese crumbles
  • 8 slices regular-cut bacon, cooked until crisp and finely chopped
  • 4 green onions, sliced, green and white parts
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • Buttery crackers, pretzels or raw veggies, for serving

Directions:

  1. Toast the nuts over medium-low heat in a dry skillet, stirring often; about 5-7 minutes. Or in the oven 400°.  Don’t walk away!
  2. In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth.
  3. Add the cheeses to the cream cheese-mayo.
  4. Fold in the bacon, toasted almonds, green onions (reserve some for garnish) and spices.
  5. Stir everything together until evenly blended.
  6. Transfer to a serving dish.
  7. Cover and chill for at least 4 hours.
  8. To serve, sprinkle with additional green onions.
  9. Serve with buttery crackers, salty pretzels and/or fresh vegetables of your choice.

If you want to adapt this recipe to your personal taste, kick it up a notch, add some extra cayenne (even a dash of one of these top hot sauces would be nice).  For more bacon flavor, fold in an additional slice or two of bacon.

I found the dip to be too stiff to dip  – ok for a spread. To dip, I added 1/2 – 1 cup sour cream.

Serves:  8-10

Source:  Ree Drummond – Pioneer Woman

Chopped Caprese Salad Recipe

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Traditional Caprese Salad is thick sliced beefsteak tomatoes, slices of motzarella balls, basil, olive oil and balsamic glaze – definetly knife and fork food, tricky to serve and quick to look messsy.  For a larger, serve-yourself group, something mixed works better.  Problem is, I want real, big, juicy tomatoes, not puny (no taste) cherry tomatoes.  And cheese I can have with each and every bite.  So, here is the results of a conglomerate of recipes, ideas, and trials. 

Ingredients:

  • 2 of the best looking tomatoes you can find (3 if smaller than your fist)
  • 2 Tab olive oil (the best you have, please)
  • 1/2 tsp chopped garlic
  • 2 Tab balsamic vinegar (white balsamic, If you can find it.)
  • ½ tsp sea salt
  • ¼ tsp coarse ground pepper
  • ¼ c small basil leaves (or pesto in a pinch)
  • 1 c grated mozzarella (you know – 4 oz from a bag)
  • balsamic glaze, for serving (buy it or make it)

Directions:

  1. Don’t do anything with the basil until you serve the salad.
  2. Cut the unpeeled tomatoes into 1 inch chunks.
  3. Sprinkle with the salt.
  4. Let sit in a strainer for a while to drain ou excess juice.
  5. Place the tomatoes and mozzarella  in a large serving bowl.
  6. Cover and refrigerate.
  7. In a small jar, shake together the olive oil, balsamic vinegar, garlic. and pepper.
  8. Cover and refrigerate.
  9. An hour or so before the party, pour the dressing over the tomato mixture.
  10. Toss to combine.
  11. Refrigerate until ready to serve.
  12. Add the basil and more salt and pepper to taste.
  13. Drizzle with balsamic glaze if desired.  (You really should, it’s delicious. )

Note:  The daughter suggested adding some day-old bread chunks and pretending it was panzanella.

Servs: 6
Source:  GK

This entry was posted in Salads.

Mexican Fondue

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A handful of items and a few moments of prep work are all you’ll need for this festive fondue. Not only does it take advantage of canned goods, but the slow cooker does all the work. Lacking a slow cooker, use the oven.
Ingredients:

  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 3 Tab chopped green chiles (use 4 Tab and get rid of the can)
  • 1 tsp chili powder (or 1/2 tsp cayenne
  • 16 oz process cheese (Velveeta), cubed
  • French bread cubes

Directions:

  1. In a small bowl, combine the corn, tomatoes, green chiles and chili powder.
  2. Stir in cheese.
  3. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray.
  4. Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes.
  5. Serve warm with bread cubes.

Serves: 4-1/2 cups.
Source: © 2024 RDA Enthusiast Brands, LLC—Nella Parker, Hersey, Michigan

Chilled Tomato Cream

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This is a soup that encourages modification.  First of all, serve it cold or hot.  Secondly vary the topping – croutons, crispy onions, grated cheese, bay shrimp, diced chicken, sliced green onions, and don’t forget bacon bits.  Go even farther – red wine vineger, soy sauce, curry powder, garlic salt, – go for it!
PS It was ok with less lemon and no half and half.

Ingredients:

  • 3 c tomato juice
  • 1 c sour cream
  • 1 1/2 tsp Worcestershire sauce
  • 2 Tab lemon juice
  • dash hot pepper sauce
  • salt and pepper
  • 1 tsp lemon zest
  • 1/2 c half and half
  • whipped or sour cream

Directions:

  1. Add tomato juice gradually to sour cream, blending thoroughly.
  2. Beat in the Worcestershire sauce, lemon juice, hot pepper sauce, salt and pepper to taste, lemon peel and half and half.
  3. Chill thoroughly.
  4. Serve in chilled soup cups.
  5. Top with whipped or sour cream

Serves:  4-6

Source:  A small, aged newspaper clipping.

This entry was posted in Soups.

Poppy Seed Dressing

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You can vary this dressing and make it creamy by adding half a cup of mayonise, sour cream or Greek yogurt. 

Mustard is an emulsifier – it helps keep the oil from separating from the rest of the ingredients.  When I made this with the blender, it became very thick so I stirred in some additional oil by hand.

 Ingredients:

  • 1/2 c sugar
  • 2 tsp finely chopped onion
  • 1/2 tsp salt
  • 1/3 c lemon juice
  • 1 tsp Dijon mustard
  • 2/3 c  oil
  • 1 Tab poppy seed

Directions: 

  1. Using a hand mixer (or blender or food processor) on low speed, combine sugar, onion, salt, lemon juice and mustard.
  2. Add oil in slow steady stream until well blended.
  3. Add poppy seed.

Servings: 12

Source:  Karen Eckardt from the Midway Road Baptist Church (Dallas, TX) cookbook. Also, an old favorite, Betty Crocker.

Caprese Pasta Salad

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This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. Make it ahead of time, the flavors seem to get better after it’s chilled for a few hours.

Ingredients:

  • 1/2 pkg (8 oz) penne pasta (or maybe something smaller)
  • 3 large heirloom tomatoes (about 2 pounds), seeded and chopped (be a big spender and double the tomatoes.)
  • 1 lb fresh mozzarella cheese, cut into 1/2-inch pieces
  • 1/2 c loosely packed basil leaves, chopped
  • 1 1/2 c olive oil
  • 1/2 c lemon juice (or white wine vinegar if you forgot to buy lemons)
  • 1 shallot, finely chopped (or a 1/2 small sweet onion)
  • 2 garlic clove, minced
  • 1 Tab sugar
  • 3/4 tsp salt
  • 1/2 tsp grated lemon zest
  • 1/4 tsp pepper

Directions:

  1. Cook pasta according to package directions.
  2. Drain.
  3. Rinse in cold water.
  4. Transfer to a large bowl.
  5. Gently stir in the tomatoes, cheese and basil.
  6. In a small bowl, whisk the remaining ingredients.  (Or shake them in a jar)
  7. Drizzle over salad.
  8. Toss to coat.
  9. Refrigerate until serving.

Serves:  17

Source: Taste of Home – Debby Harden, Lansing, Michigan

This entry was posted in Salads.

Mr. Ketchup Dip

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The Orange County Register used to have a recipe column called Take Five.  This was a recipe I saved but never tried.  Pretty boaring as is but really screams for creative additions.  I added 1/4 cup dried onions – much better.  Step up and make it your own.  Pickles, soy sauce, Worcestershire sauce, spicy ketchup, whatever.

Ingredients:

  • 8 oz cream cheese (soft spread ok)
  • 1 c sour cream
  • 1/4 c ketchup  (that is the way it was spelled)
  • garlic salt and onion powder to taste

Directions:

  1. Mix all ingredients together. Hint:  any time you have cream cheese, beat is first and gradually add other things.
  2. Serve with anything you desire

Serves:  1 1/2 cup

Source: Orange County Register long ago

Firecracker Rolls

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Doesn’t get much easier.  Open a bag of frozen rolls, open a bag of grated cheese, open another bag of grated cheese, open a can of diced chilis.  What can go wrong?? Too much cheese is not a problem, it is a feature.

Did you forget to defrost the rolls?  Preheat the oven to 225°.  Take the rolls from the freezer and place them in the pan.  Place the rolls in the oven on a middle rack. Place another baking sheet, half-filled with water, on a lower rack and turn the oven off.  After 15-20 minutes, check the rolls. If they have doubled in size, they are ready to bake. Now you can follow the package instructions to bake the rolls.

Ingredients:

  • 2 loaves Bridgford Frozen Ready-Dough®, thawed or
    1 pkg Bridgford Frozen White Rolls Dough, thawed or
    1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed
  • ¼ c melted butter or margarine
  • ½ c shredded Cheddar cheese
  • ½ c shredded Jack cheese
  • ½ c diced canned green chiles, drained (4 oz)

Directions:

  1. Preheat oven to 375°.
  2. Lightly grease two, 8″ or 9″ metal cake pans.  Or 1 7×11 pan.  Foil pans bend to get the rolls out and dissapear into the trash.
  3. If using Frozen Ready-Dough, divide each thawed loaf into 12 equal pieces. Place 12 pieces of dough in each pan evenly spaced. If using Frozen Roll Dough, separate rolls and place half of package in each pan, (12 rolls in each pan for Parkerhouse Rolls and 9 rolls in each pan for White Rolls).  All of it into a 7×11 pan.
  4. Brush dough with melted butter.
  5. Let dough rise until rolls reach top rim of pan.
  6. Gently and evenly top each pan of raised rolls with ¼ cup Jack
    cheese and ¼ cup Cheddar cheese.
  7. Evenly sprinkle over each pan of rolls, 3-4 tablespoons of chiles.
  8. Bake for 25 minutes. Insert a toothpick into the center of the roll. If it comes out clean, the rolls are likely done or use an instant-read thermometer.  The center should be 190°. Are they golden brown?
  9. Remove from oven and pan to cool on wire rack.
  10. Brush with remaining melted butter.

Serves: You can’t eat just one!

Source: bridgeford.com

How to Bake Frozen Rolls – un-defrosted

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Did you forget to defrost the rolls?  Do not panic.

  1. Preheat the oven to 225°.
  2. Take the rolls from the freezer and place them in the pan.
  3. Place the rolls in the oven on a middle rack.
  4. Place another baking sheet, half-filled with water, on a lower rack.
  5. Turn the oven off.
  6. After 15-20 minutes, check the rolls. If they have doubled in size, they are ready to bake.
  7. Now you can follow the package instructions to bake the rolls.

Source:  30seconds.com

Pizza Dip

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This party food is pepperoni pizza in dip form. A combination of mozzarella and Parmesan gives it plenty of cheesy flavor. Cream cheese, which is very stable when melted, holds the dip together while it bakes. Adding jarred pizza sauce, dried oregano, and red pepper flakes made it taste like it came straight from a pizza shop. Thin bread sticks make great dippers.

Ingredients:

  • 8 oz cream cheese, cut into 8 pieces (or, save a step, use 8 oz soft cream cheese spread)
  • ¾ c jarred pizza sauce (or Marinara sauce)
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • 4 oz whole-milk mozzarella cheese, shredded (1 cup)
  • 3 oz pepperoni, cut into ¼-inch pieces  or presliced cut into 1/4
  • 1 oz Parmesan cheese, grated (½ cup)
  • 6 Tab thinly sliced scallions, divided

Directions:

  1. Adjust oven rack to middle position and heat oven to 425°.
  2. Microwave cream cheese in large bowl until soft, 20 to 30 seconds.
  3. Stir in pizza sauce, garlic, oregano, and pepper flakes until thoroughly combined.
  4. Stir in mozzarella, pepperoni, Parmesan, and 4 tablespoons scallions.
  5. Transfer cream cheese mixture to 1-quart casserole dish.
  6. Smooth top with rubber spatula.
  7. Bake until spotty brown and bubbling at edges, 17 to 20 minutes.
  8. Let cool for 10 minutes.
  9. Sprinkle with remaining 2 tablespoons scallions.

Serves: 6

Source:  americastestkitchen.com/