Bacon Double Cheeseburger Grilled Cheese Sandwich

I found this recipe at Closet Cooking and made it for dinner last night. I had to make enough for 7 of us, so I never was able to get a photo of a finished product. So I'll show you the original photo from Closet Cooking.  This recipe was so delicious and the kids went for seconds!

To Quote Kevin at Closet Cooking:

All of the flavours of a bacon double cheese burger in a grilled cheese sandwich with plenty of ooey gooey melted cheese!

Ingredients

• 2 strips bacon, cut into 1 inch pieces
• 1/2 small onion, diced
• 1 clove garlic, chopped
• 1/4 pound ground beef
• 1 tablespoon ketchup
• 1 teaspoon mustard
• 1/2 teaspoon Worcestershire sauce
• salt and pepper or steak seasoning to taste
• 2 slices bread
• 1 tablespoon butter
• 1/4 cup cheddar, shredded
• 1/4 cup mozzarella, shredded
• 1/4 cup lettuce, shredded
• 1/4 cup tomatoes, diced
• 1 tablespoon pickle, diced

Directions

1. Cook the bacon in a pan over medium heat, set aside on paper towels to drain reserving 1 teaspoon of grease in the pan and the rest elsewhere.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the ground beef and cook draining any grease when done.
5. Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
6. Heat a clean pan over medium heat.
7. Butter the outside side of each slice of bread, place one slice in a pan buttered side down, sprinkle on half of the cheese, then top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
8. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Servings: makes 1 serving

Healthy Water Recipes

The weather is getting warmer and, if you are like me, you are breaking out the cold beverages.  I thought I would share some great drinks that you can sip on all day and enjoy their health benefits as well. 

From Together We Will Lose It:

FAT FLUSH WATER 

You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Stir & Enjoy!

From  All-Natural Weight Loss: 

If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home-made vitamin water recipes to help you keep the water flowing!

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiox : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) Watermelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

From A Sweet Simple Life:

Sassy Water  

Ingredients:

2 lemons
1/2 cucumber
10-12 mint leaves
3 quarts water

Prep Time: 5 minutes
Chill Time: Overnight or 8 hours
Yields: 10-12 glasses

Method:

1. Slice cucumber and lemons.  Place in the bottom of the pitcher.   Toss in mint leaves. Add water

2. Chill overnight or for at least 8 hours.  

And finally from Facebook:

Sate Ayam & Gado Gado

This is one of my favourite dishes.  It's from Indochef and so delicious that I just can't get enough.  

Sate Ayam 
Similar to kabobs, but so much better!! 

Ingredients:
1 lb Chicken

Marinade:
1 Onion
1 clove Garlic
1 ounce Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chili paste
1 glass Red Wine (optional)
1 ounce Water

Preparation:

1. Dice the meat into 3/4 inch square cubes and put onto bamboo skewers (about 4 per stick).
2. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
3. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
4. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done and serve with hot Peanut Sauce.

Gado-Gado:

Indonesian vegetable salad.  The vegetables used are a suggestion, you can use nearly anything that is available to you.  Use at least 3 different vegetables.

Ingredients:

White cabbage, diced

Green Beans

Bean Sprouts

2 Eggs, hard boiled

Peanut Sauce

Tomatoes

Prawn Crackers

Preparation:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.

Spice Tips and Health Benefits

It’s important to periodically check your seasonings to make sure that they aren’t getting too old. Here is a guide, according to McCormick spices. 
• Extracts: 4 years (except for pure vanilla, which lasts indefinitely)
• Ground spices: 2-3 years
• Herbs: 1-3 years
• Seasoning blends: 1-2 years
• Whole spices (such as cinnamon sticks and peppercorns): 3-4 years

When you think of herbs and spices, you probably think of cooking and adding them to add some flavor to your cuisine. Instead of being stored in your kitchen cabinet, you might want to consider keeping them in your medicine cabinet. Herbs and spices have been used for centuries for teas, compresses and other medicinal purposes. 

Herbs and spices come from plants, so what’s the difference between them? 
• Herbs – the leafy, green part of a plant.
• Spices – the bark, berries, fruit, root, seeds or other parts of the plant.. 
Together, along with healthy food choices can help support your health and wellness. Use herbs and spices to replace regular table salt and artificial chemicals. 

While you think of using cinnamon in your baking or on your oatmeal, cinnamon has been shown to lower your glucose, triglyceride and cholesterol levels. It can also help with menstrual cramps and acts as a blood thinner. If you have frequent UTIs, you might want to increase the cinnamon in your diet. Dill, peppermint and thyme are herbs that are loaded with antioxidants. Other alternative, holistic, disease-fighting and natural healing ingredients hiding in your kitchen includes: 

• Allspice - Digestion. If you experience flatulence and/or diarrhea, you might want to give allspice a try. It's also helpful in a compress for arthritis.
• Basil - Multi-use. Basil is loaded in vitamins A & C, as well as phosphorus and calcium, iron, magnesium and potassium. It can have a positive impact with your eyesight, hair and your cardiovascular system. Use in a tea to help with digestive issues, headaches or fever.
• Cardamom - Indian spice. Great to use when you are experiences indigestion, gas and colic. Also has a warming effect on your body.
• Chili Powder - Anti-inflammatory. Capsicin, has anti-inflammatory benefits that can help relieve achy joints and arthritic swelling. 
• Coriander - Also known as cilantro. Frequently used in Mexican food and is a great source of iron, magnesium and manganese as well as phyto chemicals. It is also great to help remove toxins from the body. 
• Curry Powder - Protects your brain. Contains curcumin which may help fight Alzheimer's. 
• Feverfew - Migraines. If you suffer from migraines, make a tincture of feverfew to see about getting relief.
• Garlic - Helps your heart. Garlic consumption has the potential to lower your triglyceride and total cholesterol levels. It also increases your "good" cholesterol.
• Ginger - Anti-inflammatory. Create a compress and use on your chest for allergies, colds, and bronchitis, on your abdomen for cramps and on inflamed joints. Also great in a tea.
• Ginkgo Biloba. - Memory-boosting. Not only does Ginkgo biloba help boost your memory, but it is also a great anti-inflammatory and helps with asthma, tinnitus, fibromyalgia and helps you deal with altitude sickness.
• Oregano - Loaded with antioxidants. It may be good on Italian food, but it has antioxidant activity than any other herb. 
• Rosemary - Anti-inflammatory. Rosemary may help your circulation, your immune function as well as potentially reduce the severity of asthma attacks.
• Tumeric - from Indian medicine. This herb is a member of the ginger family and as been used for generations in Indian medicine. It has the potential to prevent Alzheimer's.
• Wasabi - Ulcer prevention - This Japanese horseradish is thought to be able to kill the bacteria that causes ulcers. In addition, it may fight tooth decay. 

Spices don't just spice up what you eat, but they can spice up your life and enhance your overall health and well being, both inside and out. 

Photo from Shelterness.com
I also keep my spices in drawers but I need to find these racks to hold them in place.

Grilled Shrimp with Avocado Salsa

I am a serious seafood lover. So when I found this recipe at Woman Know Thyself's Facebook page, I had to borrow it. 

Ingredients:

For the Shrimp:
24, 16-20 count prawns, peeled and deveined
18 cherry tomatoes
2 tablespoons fresh thyme
3 tablespoons shallots, minced
1 tablespoon cumin
2 tablespoons basil, chopped
¼ cup extra-virgin olive oil
Kosher or sea salt and cracked black pepper to taste
½ lemon (use while grilling)
6 skewers (soak the skewers in water for 6 hours before using)

For the salsa:
1 ripe avocado, diced
1 small red onion, diced
1 small roma tomato, seeded and diced
2 tablespoons cilantro, chopped
½ lemon, juiced
2 tablespoons olive oil
1 tablespoon white vinegar
Kosher or sea salt and cracked black pepper to taste

Directions:

For the Shrimp:
Marinate the shrimp in all the ingredients, except the cherry tomatoes and lemon, for at least 4 hours before grilling. Skewer the prawns with the tomatoes and grill, 3-4 minutes each side. Season with the lemon juice, salt and pepper while grilling.

For the Salsa:
Mix all the ingredients lightly and let set in the refrigerator for 15 minutes.

Atchar Tjampoer Kuning - assorted pickled vegetables

This recipe belongs to a Dutch-Indo friend. When she sent it to me, she told me it was her Mom's and that she generally didn't share it. 

Vegetables:

Carrots...sliced 1/2" thick and 2.5" long

Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide

1 large onion, diced

4 cloves of garlic, finely chopped

1 lb bean sprouts

1 lb of string beans...again thinly sliced on an angle

1/2 head of cauliflower....little sweet florets

1 jar of cocktail onions

1 can of baby corn

1 can of sliced bamboo shoots

Spices;

crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar

In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric.  Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange.  Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices....  At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or turmeric or ginger...........

Make a large pot of it as it lasts for a very long time,....keep it in the frig.....

Great with a piece of fried fish  or chicken and a little sambal on the side.

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Merging another recipe from my other cooking blog, Our Roots in Food.

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Bacon Roses: A creative treat for your loved one

The photo for this cute idea had been making it's rounds on Facebook.  I was lucky enough to find it in Pinterest via wacky owl and originally posted it in my family blog, Walking Between the Grapevines.Walking Between the Grapevines .

All you need to have bacon slices, bunch or artificial roses, baking tray. Drill machine and baking accessories. Just cut thin and even layers of bacon and warp each layer in the form of a rose flower. Put them in a baking tray having small separate baking compartments. Place the tray in the oven and bake the bacon well before ending. Pull out the golden brown bacon roses from the baking tray and let them cool by putting them on the surface on a tissue paper.

Now, take the artificial bunch of roses and remove the roses carefully from the bunch. Detach the lower part of the artificial flower and stopper from the artificial branches. Now, reattach the lower part with the artificial branches and insert the bacon roses on the pointed ends of the branches. Put the branches having the bacon roses on them in a glass vase and enjoy your wacky but tasty creation.

Peanut Butter Cup Brownie Bottom Cheesecake Recipe!

I found this recipe floating around the inter-web so I'm not sure who to give credit for it.  I do have to say to whoever came up with this recipe:

*on knees, bowing*  

You are a true Food God.

This quote came along with the recipe. And it's so true:

☆.•♥•This is HEAVEN in a Cheesecake form•♥•☆

Ingredients:

Brownie Crust
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters

Decoration
6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup


Directions:

1. Heat oven to 350°F Grease 9-inch Springform pan with butter.
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 
3. Add eggs; stir until well blended. 
4. Stir in flour, cocoa, baking powder and salt; blend well. 
5. Spread in prepared pan.
6. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. 
7. Meanwhile make cheesecake layer (see below).
8. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. 
9. Spoon cheesecake mixture over chips. Turn down oven 325°.

Cheesecake Filling: (makes extra).

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; 
4. mix until smooth.
5. Stir in vanilla.
6. Pour filling into prepared crust.

IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

Directions, continued:

1. Double-wrap Springform pan with aluminum foil to prevent water seeping inches.
2. Place Springform pan into a larger baking pan.
3. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
4. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
5. Remove from the oven and allow to cool on a wire rack for one hour.
6. Run a knife along the edge of the cake to loosen it from the pan somewhat.
7. Refrigerate for at least 4 hours before decorating.

Decoration: (makes a lot extra-try using it on individual slices after cutting).

1. Remove cake from pan and put on a pretty plate.
2. Bring whipping cream to boil in a small saucepan.
3. Remove from heat and add semi-sweet and peanut butter chips. 
4. Stir, stir, stir until melted and smooth.
5. Drizzle over cake
6. Add peanut butter cup halves around the edge of the cake.

Super Bowl Menu

Super Bowl is a big thing here. The girls and I really get into the game; screaming at the television like that will change the outcome, and threatening each other if we aren't rooting for the same team.  The guys aren't into football so much so they seem to enjoy watching us flipping out.  This year we won't have India here, since she is at college. Her boyfriend and his family will be experiencing something they may not be used to.  

Even so, we still have six of us here that I need to feed - and feed I will. I thought I would share with you our menu for Sunday.

From Damn Good Food Blog - Ultimate Spinach Artichoke Dip.

Ingredients:

1 tbsp. butter

3-4 cups baby spinach

2 green onions, thinly sliced

1/2 cup chopped tomatoes

1/3 cup chopped marinated artichoke hearts 

1/8 tsp. garlic powder

5 oz. cream cheese

4 oz. monterey jack cheese, grated

kosher salt and black pepper to taste

Directions:

1. Preheat oven to 350. Spray a small (2-3 cup) baking dish with nonstick spray.
2. In a skillet, melt butter over medium heat. 
3. Add in baby spinach and green onions, cook until spinach has wilted down. 
4. Season with salt and pepper. 
5. Add in tomatoes, artichokes, garlic powder and cream cheese. 
6. Cook and stir frequently until the cream cheese has melted down. 
7. Remove pan from heat. 
8. Stir in Monterey jack cheese. 
9. Pour the dip into your prepared dish and pop it in the oven for 15 minutes. 
10. Serve piping hot with pita or tortilla chips.

From Snapguide; South West Taco Dip

Ingredients: 

refried beans
sour cream
salsa
chili powder
taco seasoning mix
lettuce
taco style shredded cheese
tomato 

Directions:

1. Add equal amounts of chili powder & taco seasoning to refried beans. 
2. Stir until blended. Use as much or as little as you want. 
3. After mix is complete, spread evenly into a serving dish. 
4. Add 8 oz. of sour cream over bean mixture. 
5. Add 1/2 cup of salsa over sour cream mixture. 
6. Add 1 cup of lettuce over salsa mixture.
7. Add 2 cups of taco style shredded cheese over lettuce.
8. Chop tomato. Make sure to get rid of the seeds. You don't want your mixture to be too soggy.
9. Spread chopped tomato over cheese.

French Onion Dip 

Ingredients: 

1 cup sour cream
1 package French Onion Dip Mix

Directions:

1. Stir sour cream and Seasoning Mix in small bowl until well blended. Cover.

2. Refrigerate 1 hour. Stir before serving. Serve with chips, crackers or fresh vegetables.

We'll be having ours with chips

 I'll be cheating a little on the Wings this year, since I bought  Quaker Steak & Lube Wing Sauce

So this is a simple 400° oven

1. Bake wings on one side for 18 minutes. 
2. Turn over and bake on the other side for 18 minutes. 
3. Toss in sauce. 

Serve with Bleu Cheese or Ranch dressing - we'll have both.

From Rachael Ray, we'll be having Philly Cheese-steak Nachos

Ingredients:

• 2 baguettes, cut into slices 1/4-inch thick
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups whole milk
• 3 cups shredded provolone cheese - we'll be using Cheez Whiz
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 1 pound thinly sliced roast beef from the deli
• 1 medium onions, sliced
• 1 green pepper, sliced
• Salt and pepper
• 
  

Directions:

1. Preheat oven to 350°F.
2. Arrange bread slices on cooling racks set over baking sheets. 
3. Bake until lightly golden, around 10 minutes.
4. Heat a medium-size, deep skillet over medium heat. 
5. Add butter and melt. 
6. Add flour and gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.
7. Slowly add milk while continuing to whisk. 
8. Gently bring milk to a bubble while stirring frequently. 
9. Allow the milk to thicken a bit, then stir in provolone cheese until smooth.
10. Heat EVOO in large skillet over medium-high heat. 
11. Sauté the onion and pepper for 5-7 minutes until softened 
12. Season with salt and pepper.
13. Top the toasted baguette slices with provolone cheese sauce, roast beef, and onion and green peppers. 
14. Put back into the oven for 5-10 minutes or until golden and bubbly on top.

From Annie's Eats, we'll be having Pizza Bites

Ingredients:

½ batch pizza dough (enough for 1 pizza)

4 oz. mozzarella cheese, cubed (about 20-24 pieces)

Sliced pepperoni

For topping: 

Olive oil

Italian seasoning

Grated Parmesan cheese

Directions:

1. Preheat the oven to 400˚ F.  
2. Lightly grease a 9-inch pie plate or cake pan.  
3. Divide the pizza dough into 20-24 roughly equal sized pieces.  
4. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni.  
5. Pull the edges of the dough around the fillings and pinch closed.  
6. Place seam-side down in the baking dish.  
7. Repeat with the remaining dough pieces.  
8. Lightly brush the tops of the dough balls with olive oil.  
9. Sprinkle with Italian seasoning and grated Parmesan cheese.  
10. Bake for 20 minutes, or until the tops are golden brown.  

Serve warm, with dipping sauce as desired. 

From Oh So Delicioso, We'll be having Cheesy Potato Fries.

Ingredients:

Fries:

4-6 Potatoes

1/4 cup olive oil

Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:

1 cup sour cream

1/2 cup ranch dressing 

1/4 cup milk

Toppings:

1 cup (or as much as you like) Shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup real bacon bits

1/4 cup green onions

Directions:

1. Cut potatoes into "steak french fries" size. 
2. Place on foiled baking sheet. 
3. Drizzle with olive oil and lightly toss with tongs. 
4. Sprinkle salts and pepper over the potatoes. 
5. Bake 400 for 40 minutes or until fork tender

in seperate bowl mix:

1.  sour cream, Ranch dressing and milk.

on a separate platter 

1. smooth out 3/4 of the sour cream sauce.
2. place hot potatoes on sour cream sauce.
3. drizzle remaining sour cream sauce on potatoes
4. Sprinkle toppings. 
5. Place under broiler for a few seconds to re-melt cheese.

It's going to be messy and delicious.

From this blog, We'll have a favourite, Crescent Veggie Pizza.

Ingredients:

2     cans crescent dinner rolls

1     pkg (8oz) cream cheese, softened

1/2  cup sour cream

1     tsp dill weed

1/8  tsp garlic powder

1/2  cup small fresh broccoli florets

1/3  cup quartered cucumber slices

1     plum (Roma) tomato, seeded and chopped

1/4  cup shredded carrot

Directions: 

1. Heat oven to 375 degrees.
2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over crust. Top with vegetables.  Serve immediately, or cover and refrigerate 1 to 2 hours before serving.  Cut into 8 rows by 4 rows.

For the sweet tooth we'll be having Chocolate Chip Cookie Dough Dip, From What Megan's Making

Ingredients:

1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling

Directions:

1. In a small saucepan, melt the butter over medium heat. 
2. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. 
3. Stir in vanilla and set aside to cool.
4. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. 
5. With the mixer on low speed, add in brown sugar and butter mixture. 
6. Mix until combined. 
7. Stir in the mini chocolate chips.
8. Garnish with additional mini chocolate chips. 

Serve with animal cracker, 'nilla wafers or graham crackers.

With all of us having a love of cheesecake, we'll whip up this simple Cheesecake Dip

Cheesecake dip: 

1. 1 block cream cheese, 
2. 1 tub marshmallow cream
3. 2 tubs cool whip mixed together 
4. top with 2 cans cherry pie filling

Serve with graham cracker sticks.

For dessert we'll be having my shortened version of Whoopie Pies. 

Ingredients:

1 pkg Devil's Food Cake Mix

1/2 cup all-purpose flour

3 large eggs

1/2 cup vegetable oil

1-1/3 cups water

Directions:

1. Preheat oven to 350°
2. Line 2 baking sheets with parchment paper 
3. Mix cake mix, flour, eggs, vegetable oil and water
4. Using a tablespoon, scoop batter onto parchment-lined baking sheets. Put no more than 6-8 on a sheet pan, as the batter will spread
5. Bake for 8 minutes.
6. Let cool completely
7. Frost when cool

I used container frosting to fill these - William asked for chocolate, since it was his birthday.

Store your Whoopie Pies between layers of wax paper to prevent them from sticking together.



Check out my Super Bowl board on Pinterest for more ideas.