Million Dollar Dip

Ingredients

  • 1 block (8 ounces) cream cheese, softened
  • 1 cup mayonnaise
  • 10 slices bacon, cooked and chopped
  • 1 cup shredded Monterey Jack cheese
  • 4 green onions, finely chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. In a large bowl, combine the cream cheese and mayonnaise until smooth.
  2. Add in the rest of the ingredients and stir until well combined.
  3. Transfer to a storage container with a lid and refrigerate for at least 2 hours.
  4. Serve with your favorite chips, crackers or veggies.

The original recipe for this delightful dip can be found here.

Sourdough Bread

Ingredients

  • 100 grams sourdough starter
  • 250 grams water 
  • 8 grams kosher salt 
  • 394 grams bread flour

Instructions

  1. Combine all of the ingredients in a large bowl and mix until a sticky dough forms.
  2. Cover the bowl and let rest for about 5-6 hours at room temperature (ideally between 70 to 75 degrees).
  3. With wet hands, fold the dough over on itself 3 or 4 times. Recover the bowl and allow dough to ferment for at least 2 more hours.
  4. Generously dust a banneton with flour.
  5. Scrape dough out onto a lightly floured work surface.
  6. Shape dough into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking.
  7. Transfer, smooth-side down, to banneton.
  8. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  9. Cover and refrigerate the dough for 12 hours to slow the fermentation process.
  10. Remove from the refrigerator and let the dough rise in a warm spot until it springs slowly back and retains a slight indentation when poked gently with a finger (about 4 to 5 hours).
  11. Preheat oven to 450 degrees, and line a rimmed baking sheet with parchment paper or silicone baking mat.
  12. Dust surface of dough with flour.
  13. Gently invert banneton and transfer dough onto prepared baking sheet.
  14. Gently brush excess flour off of dough.
  15. Score the top of the dough about 1/8″ deep with a sharp knife to create a shallow slit running across the center.
  16. Lightly mist entire surface of the dough with water.
  17. Bake in the center of preheated oven for about 25-30 minutes, or until browned.
  18. Transfer the bread to a rack to cool completely (do not slice loaf while it is still warm).

This fabulous recipe comes from one of my favorite food icons, Chef John, and it can be found here.

Cold Veggie Pizza

Ingredients

  • 2 cans (8 ounces each) refrigerated crescent rolls or crescent dough sheets
  • 1 block (8 ounces) cream cheese, softened 
  • 1/2 cup sour cream 
  • 1 packet (1 ounce) Ranch seasoning mix
  • 1/2 teaspoon dried dill weed 
  • 1/4 teaspoon Adobo seasoning 
  • 1/2 cup small fresh broccoli florets 
  • 1/2 cup cucumber slices 
  • 1/2 cup sliced bell pepper (any color)
  • 1/3 cup sliced radishes
  • 1/2 red onion, quartered and sliced
  • 1 small tomato, seeded and chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. Unroll both cans of dough and press to fit in the bottom and up the sides of an ungreased 11-by-17″ baking pan.
  3. Bake crust 13 to 17 minutes or until golden brown, then cool completely (about 30 minutes).
  4. In small bowl, combine cream cheese, sour cream, Ranch seasoning, dill and Adobo until smooth.
  5. Spread the cream mixture over the cooled crust.
  6. Top with a single layer of vegetables (any kind you wish – there will be extra for snacking).
  7. Cover and refrigerate 1 to 2 hours.
  8. Cut into squares and serve.

The original recipe for this delicious cold pizza can be found here.

Tater Tot Hotdish

Ingredients

  • 1 bag (16 ounces) frozen mixed vegetables
  • 1-1/2 tablespoons oil
  • 1 pound ground turkey (or beef if that’s your jam)
  • 1 small onion, diced
  • 2-3 tablespoons hamburger seasoning (or seasoning blend of your choice)
  • 1 can (10.75 ounces) cream of mushroom soup
  • 1 bag (8 ounces) shredded cheddar jack cheese
  • 1 bag (32 ounces) frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Boil mixed vegetables in water according to package directions, drain and set aside.
  3. Heat oil in a 14″ oven-safe skillet (cast iron works great).
  4. Add in onion and ground turkey and cook until browned.
  5. Sprinkle with hamburger seasoning, stir to combine and cook another 2-3 minutes.
  6. Spread the meat mixture evenly in the pan and top with cooked mixed vegetables.
  7. In a small bowl, combine the soup with about 1/2 cup of water (I add it to the can and rinse it to get all the soup out).
  8. Pour the soup mixture over the vegetable layer, spreading it out until evenly distributed.
  9. Sprinkle the cheese evenly over the top of the soup layer.
  10. Place the tater tots over top of the cheese.
  11. Transfer the skillet to the oven and bake for 50-55 minutes, or until the tater tots are golden brown.

Pulled Pork

Ingredients

  • 1 pork shoulder (about 4-5 pounds)
  • 3 tablespoons Montreal Steak seasoning
  • 2 tablespoons olive oil
  • 5-6 strips of bacon
  • 2 cups apple cider vinegar
  • 1 can or bottle (12 ounces) dark beer
  • 1-1/2 cups barbecue sauce

Instructions

  1. Preheat oven to 300 degrees.
  2. Season all sides of the pork roast with Montreal Steak seasoning.
  3. Heat olive oil in a large skillet (cast iron if you have one) and sear all sides of the roast.
  4. Place seared pork shoulder in a roasting pan.
  5. Pour apple cider vinegar over the top.
  6. Layer bacon strips on top of roast and place in oven.
  7. Bake pork shoulder for 5 hours, checking on it periodically and basting, if desired.
  8. When bacon is crisp and browned, remove it (and eat, if you’re so inclined).
  9. Pour beer over roast and bake an additional hour and a half.
  10. Remove from oven and begin tearing the meat apart in the pan, letting it soak in the pan juices.
  11. Stir in your favorite barbecue sauce, mix well and return to the oven for at least one more hour.
  12. Remove from oven, give the meat a stir and serve on your favorite buns or deli rolls. 

Easy Creamed Spinach

Ingredients

  • 2 packages (9 ounces each) frozen chopped spinach, steam in bag
  • 3 tablespoons butter 
  • 2 teaspoons minced garlic 
  • 1/4 teaspoon red pepper flakes
  • 1 block (8 ounces) cream cheese 
  • 1/2 cup grated parmesan cheese 
  • 1/2 cup shredded Italian blend cheese 
  • salt and pepper to taste

Instructions

  1. Prepare spinach according to microwave directions on package; carefully drain all juices.
  2. In a large skillet, sauté garlic and red pepper flakes in butter.
  3. Stir in spinach.
  4. Add cream cheese and mix until melted and well combined.
  5. Stir in parmesan and Italian cheeses, mixing until melted.
  6. Season with salt and pepper to taste.
  7. Serve hot alongside your favorite main dish.

Beer Bread

Ingredients

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 can or bottle (12 ounces) witbier or light beer of your choice
  • 1 stick (1/2 cup) melted butter, divided

Instructions

  1. Preheat oven to 375 degrees and grease a bread loaf pan.
  2. In a large bowl, sift together flour, baking powder and salt.
  3. Add in sugar, beer and 1/4 cup melted butter and mix well.
  4. Pour the batter into the greased loaf pan.
  5. Pour remaining 1/4 cup of melted butter over the top of the batter.
  6. Bake for 1 hour.
  7. Remove the pan from the oven and allow to cool for about 15 minutes.
  8. Carefully remove the loaf from the pan and place on a wire rack to cool completely.

The original recipe for this simple, yet hearty bread can be found here.

Sourdough Carrot Muffins

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 2 large eggs (at room temperature)
  • 1/3 cup olive oil
  • 3/4 cup brown sugar
  • 1 cup sourdough starter (discard works just fine)
  • 1-1/2 cups shredded carrots

Crumb Topping

  • 2 tablespoons butter (at room temperature)
  • 1/4 cup brown sugar
  • 1-1/2 tablespoons flour
  • 1/3 cup old-fashioned oats
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 425 degrees and prepare muffin tins (grease or line) or silicone muffin cups. This recipe will make about 15 muffins.
  2. Mix the crumb topping ingredients in a small bowl, blending by hand or with a fork until crumbly.
  3. In a large bowl, sift together the flour, baking soda, baking powder, salt and spices.
  4. In a medium-sized bowl, whisk together the eggs, oil, brown sugar and sourdough starter.
  5. Add the sourdough mixture to the dry ingredients and gently fold in until the flour is mostly dissolved, making sure not to over mix.
  6. Fold in the carrots until evenly mixed throughout; the batter will be thick.
  7. Scoop the batter into the prepared muffin cups, filling about 3/4 full.
  8. Sprinkle about 1-1/2 tablespoons of the crumb topping over the top of each muffin.
  9. Bake at 425 degrees for 5 minutes. Turn the heat down to 350 degrees (don’t open the door) and cook for 15-20 minutes longer, until the muffins are lightly browned and cooked through.

The original recipe for these amazing muffins can be found here.

Chocolate Chip Rolo Cups

Ingredients

  • 1 package (16 ounces) chocolate chip cookie dough (pre-portioned for 24 cookies is best)
  • 1 bag Rolos chocolate candy, unwrapped.

Instructions

  1. Preheat oven to 350 degrees, and grease a 24-cup mini muffin pan (silicone works well without spraying).
  2. Place one piece of cookie dough (about 1 tablespoon of the dough) into each of the muffin cups.
  3. Bake the cookies for about 10 minutes, or when the cookies are golden in color.
  4. Remove the pan from the oven and immediately press one Rolo candy into the center of each cookie.
  5. Allow to cool completely before removing from the muffin pan.