French Onion Dip

Ingredients

  • 1 large onion, thinly sliced 
  • 2 tablespoons butter
  • 1-1/2 cups sour cream
  • 1/2 cup mayonnaise
  • 2 ounces shredded provolone or Italian cheese blend
  • 1 packet (1 ounce) onion soup mix

Instructions

  1. In a large skillet, sauté the onions in butter, cooking until caramelized.
  2. Allow the onions to cool slightly, then chop them into smaller pieces.
  3. In a large bowl, combine the sour cream, mayo, cheese and soup mix until well blended.
  4. Add in the caramelized onion pieces and stir well.
  5. Refrigerate for at least one hour before serving.
  6. Enjoy with chips, crackers, veggies or other dipping vessel.

Ham Salad

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons dill relish
  • 1 tablespoon dijon mustard
  • 1 pound ham steak, diced
  • 1/3 cup diced red/purple onion (about 1/4 of a large onion)
  • 1/3 cup diced bell pepper, any color (about half a pepper)
  • 1/2 teaspoon umami seasoning
  • 1/4 teaspoon black pepper

Instructions

  1. In a large bowl, mix the mayonnaise, relish and mustard together.
  2. Add in the ham, onion, bell pepper and seasonings, and stir until well blended.
  3. Refrigerate for at least one hour.
  4. Serve over salad greens or prepare as a wrap or sandwich on bread, buns, croissants or other sandwich vessel.

Creamy Carrot & Zucchini Soup

Ingredients

  • 1 medium onion, finely diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup vegetable broth
  • 2 cups milk
  • 2 medium zucchini, grated
  • 1-1/4 cups shredded/grated carrots
  • 1-1/2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper

Instructions

  1. In a large pot, melt the butter over medium heat.
  2. Add the onions and sauté for 5 minutes until tender.
  3. Stir in the flour until combined, then cook for 1 minute.
  4. Stir in the broth and milk and bring to a boil.
  5. Reduce heat to medium-low, and stir in the zucchini, carrot and seasonings.
  6. Simmer the soup for 10-12 minutes until veggies are tender, stirring often to prevent scorching.
  7. Serve hot with crackers or bread.

The original recipe for this tasty soup, which makes a great Meatless Monday meal, can be found here.

Mac Attack Casserole

Ingredients

  • 1-1/2 pounds ground meat (beef, pork, turkey, etc.)
  • 1 tablespoon bacon grease 
  • 1/2 tablespoon minced onion
  • 1 tablespoon hamburger seasoning
  • 6 ounces shredded cheddar cheese or cheese slices
  • 1 can (8 ounces) crescent rolls or crescent sheet
  • 1 teaspoon toasted sesame seeds
  • 1 bag (8 ounces) shredded lettuce
  • Dill pickle chips
  • Thousand Island dressing 

Instructions

  1. Preheat oven to 375 degrees.
  2. In a skillet, cook the ground meat in bacon grease until no longer pink.
  3. Add in the minced onion and continue cooking for a few more minutes.
  4. Spread the meat mixture into the bottom of a 9-by-13-inch baking dish.
  5. Cover the meat with cheese, making sure to go all the way to the edges.
  6. Spread the crescent roll dough (do not separate pieces) or sheet over top of the cheese; don’t worry about pinching he seams.
  7. Sprinkle sesame seeds over the top of the crescent dough.
  8. Bake in the preheated oven for 25 minutes or until the crescent dough is golden brown.
  9. Remove the pan from the oven and allow to cool slightly before cutting.
  10. Meanwhile, place about 1 cup of shredded lettuce on each of the serving plates.
  11. Top the lettuce with as many pickles and as much dressing as you desire.
  12. Scoop out the servings of crescent-topped meat and carefully place it on top of the lettuce, pickles and dressing on the plates.
  13. Enjoy hot with a side of French fries.

The original recipe for this incredibly delicious Big Mac alternative can be found here.

Breakfast Enchiladas

Ingredients

  • 1 pound ground pork sausage (I used Jimmy Dean)
  • 1 tablespoon bacon grease (or olive oil)
  • 1/2 cup sour cream
  • 1 jar (24 ounces) salsa verde, divided
  • 8 large eggs, beaten
  • 1/2 teaspoon black pepper
  • 1 teaspoon Adobo seasoning
  • 2 cups shredded cheese, divided
  • 8-10 flour tortillas (8 inches)
  • 1/3 cup heavy cream

Instructions

  1. Preheat the oven to 375 degrees and grease a 9-by-13-inch baking dish with cooking spray or oil.
  2. In a large skillet, cook the sausage in oil until no longer pink.
  3. To the sausage, add in the sour cream and about 1/2 cup of the salsa verde, stirring until well combined; set aside.
  4. In another skillet, cook the eggs, adding the Adobo and black pepper (and any additional seasonings you desire) while you scramble; set side.
  5. Pour about 1/2 cup of salsa verde into the prepared baking dish, and spread it out to cover the entire bottom of the pan.
  6. If desired, warm the tortillas for 20 seconds in the microwave.
  7. Fill each tortilla with about 1/4 cup of the sausage mixture and 1/4 cup of scrambled eggs.
  8. Sprinkle a small amount of shredded cheese over the filling, then roll the tortilla tightly; repeat the process with the remaining ingredients. You may have some filling left over depending on how full the tortillas are filled.
  9. Place the rolled tortillas into the prepared baking dish seam side down; it’s OK if they fit snugly.
  10. In a small glass bowl or measuring cup, whisk together the remaining salsa verde and heavy cream.
  11. Pour the salsa verde sauce evenly over the top of the enchiladas.
  12. Sprinkle the remaining shredded cheese over top.
  13. Bake in the preheated oven for 25 minutes or until golden and bubbly.
  14. Serve hot with sour cream, salsa and any other desired toppings (green onion, diced tomatoes, avocado, etc.)

The original recipe for this delightful breakfast dish can be found here.

Cheesy Sausage & Rice

Ingredients

  • 2 tablespoons olive oil
  • 2 large bell peppers, diced
  • 1 medium onion, diced
  • 2 tablespoons minced garlic 
  • 1 pound precooked smoked sausage, sliced and quartered 
  • 2 teaspoons Adobo seasoning 
  • 1/2 teaspoon black pepper
  • 3 cups Minute Rice
  • 3 cups chicken broth
  • 2 cans (10.5 ounces each) cream of chicken soup
  • 12 ounces shredded cheddar cheese, divided

Instructions

  1. In a large skillet (cast iron if you have one), sauté the bell peppers and onions in oil until tender.
  2. Add the garlic and cook a minute until fragrant.
  3. Stir in the sausage, Adobo and black pepper until well combined, and cook for 3-5 minutes.
  4. Stir in the rice, broth, soups and half the shredded cheese, stirring until well combined, and bring to a simmer.
  5. Cover the skillet and continue simmering for about 10-15 minutes, stirring occasionally.
  6. Once the moisture has been absorbed into the rice, remove from the heat.
  7. Sprinkle the remaining cheese over top and cover to allow it to melt.
  8. Serve hot alongside a salad or steamed vegetables for a complete meal.

The original recipe for this delicious dish came from the one and only Mississippi Kween on TikTok; her video can be found here.

Avalanche Cookies

Ingredients

  • 16 ounces white (vanilla) chocolate bark
  • 2/3 cup creamy peanut butter
  • 2-1/2 cups crispy rice cereal
  • 1 cup mini marshmallows
  • 1/2 cup dry roasted peanuts
  • Mini chocolate chips (optional)

Instructions

  1. Line two baking sheets with parchment paper and set aside.
  2. Melt the white chocolate and peanut butter together, using a double boiler or in a bowl in the microwave.
  3. Meanwhile in a large bowl, combine the cereal, marshmallows and peanuts.
  4. Once melted, stir the white chocolate and peanut butter mixture until smooth.
  5. Pour the chocolate-peanut butter mixture over the cereal mixture and stir until everything is well coated.
  6. Drop by spoonfuls (about 2-3 tablespoons each) onto the prepared baking sheets.
  7. Sprinkle each cookie with mini chocolate chips, if desired.
  8. Refrigerate the cookies for at least 30 minutes, allowing them to harden, then enjoy.
  9. Store the cookies in an air-tight container in a cool place.

The original recipe I used as a guide for these delicious and easy-to-make no-bake cookies can be found here.

Sourdough Soda Bread

Ingredients

  • 3 cups all purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup (200 grams) sourdough discard

Instructions

  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
  3. Add the butter, a few cubes at a time, and mix until fully incorporated.
  4. Lightly beat the egg, buttermilk and sourdough discard together in a small bowl.
  5. Working in batches, gradually pour the buttermilk mixture into the flour mixture to combine.
  6. Scoop the slightly wet and sticky dough onto a well floured surface.
  7. Knead the dough a few times, then form it into a round ball.
  8. Place the dough ball onto the prepared baking sheet and, with a serrated knife, cut an “X” into the top.
  9. Bake on the center rack of the preheated oven for 45-55 minutes until it passes the toothpick test. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning.
  10. Transfer the bread to a wire rack to cool. 
  11. Cut the bread into wedges, and serve warm or at room temperature with butter.

The original recipe for this deliciously dense bread can be found here.

Funfetti Cake Batter Dip

Ingredients

  • 1 box (15.25 ounces) Funfetti cake mix
  • 1 tub (8 ounces) Cool Whip, thawed
  • 3 containers (about 1-1/2 cups total) prepared sugar-free vanilla pudding
  • Sprinkles, for garnish

Instructions

  1. Pour the cake mix into a large microwave-safe bowl.
  2. Microwave on high for about 30 seconds.
  3. Stir the cake mix, and return to the microwave for another 30 seconds, or until the temperature of the dry mix is at least 165 degrees (this will kill any possible bacteria in the raw flour used in the mix).
  4. Allow the cake mix to fully cool.
  5. Once cooled, add the Cool Whip and pudding to the cake mix and blend using a hand mixer (on low setting) for 2-3 minutes until well combined.
  6. Refrigerate the mixture for at least two hours.
  7. Decorate the dip with sprinkles just before serving, if desired, and enjoy with animal crackers, vanilla wafers or graham crackers.

The original recipe for this delicious dessert dip can be found here.

Garlic Sesame Lo Mein

Ingredients

  • 1 package (14 ounces) lo mein noodles, prepared according to package directions
  • 3 tablespoons olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1/3 cup soy sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil
  • Green onions, for garnish

Instructions

  1. In a large skillet or wok, heat the oil over medium-high.
  2. Sauté the garlic and ginger in the oil for about 2 minutes, stirring constantly.
  3. Add the soy sauce and sesame seeds and cook for about a minute.
  4. Stir in the prepared lo mein noodles and toss to coat.
  5. Cook the mixture for about 5 minutes until the noodles are heated through.
  6. Remove the skillet from the heat and add the sesame oil, tossing to coat.
  7. Portion the noodles into dishes or onto plates and top with green onions.
  8. Serve alongside potstickers, egg rolls or beef teriyaki, or enjoy as is.

The original recipe for these tasty noodles can be found here.