Delicious Dip (yep, that is really what it is called...)

Happy Post Thanksgiving! Did everyone fill their gills with enough turkey, potatoes and pumpkin pie?

I did. And I loved every minute of it.

And I vow to make a pumpkin pie sometime other than next November, why don't we do that?

I wanted to share this simple, quick and satisfying dip that made our appetizer list this Thanksgiving and pretty much is in the fridge every time our family gets together. In fact, if we all come home to my parent's house and it ISN'T made we are upset.

It's like water, it's a given.

It has no fancy name, no fancy ingredients, and in fact when you look at the recipe you'll probably think will this taste good? But, trust me, it does. And the longer it sits the better it tastes. Make this for your next gathering!

Delicious Dip

1 c. mayo (NOT Miracle Whip)

2 c. sour cream

1 t. Accent

1/2 t. garlic salt

generous amounts of parsley (at least a few tablespoons, enough to see it!)

1/2 bag of shredded mozzarella cheese

1/2 bag of shredded cheddar cheese

Combine all ingredients and let sit overnight, or at least a few hours before serving. Serve with carrots, celery, peppers, cucumbers, crackers or potato chips.

***And in other news, my 1 year food blogging anniversary is coming up! Can you believe it's been a year? Stay tuned as I have a really cute GIVEAWAY coming!

Cheeseburger in Paradise Soup

If you read my last post, you know that I promised you this soup. My good friend Erica made it for us last Friday night and I've been thinking about it every since!

It is one kids and adults will enjoy, great freshly made and great as leftovers. Who doesn't love soup?

Cheeseburger in Paradise Soup

6 medium potatoes (peeled), diced or shredded

1 small diced carrot

1 small diced onion

1 can Rotel green chilies and tomatoes

3 c. water

1 T. plus 2 t. beef bouillon granules

2 garlic cloves, minced

2 lbs. ground beef

5 cups milk

6 T. flour

1 16 oz. package Velveeta cheese, cubed

crumbled cooked bacon (optional)

salt, pepper to taste

In a large soup pot, combine first seven ingredient, bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until potatoes are tender. Meanwhile in a large skillet, cook beef and drain. Add to soup, stir in 4 cups of milk, heat through.

In a small bowl, combine flour and remaining milk until smooth, gradually stir into soup. Bring to a boil, cook and stir for 2 minutes until thickened. Reduce heat and stir in cheese until melted. Garnish with bacon.

The healthiest soup? NO. But, does it taste good? YES.

And really, Thanksgiving is in less than two days, this week isn't really about healthy eating anyway.....turkey, gravy, mashed potatoes, green bean casserole, sweet potatoes, pumpkin pie. Not so healthy!

But oh well, it is a time to enjoy with your family and friends and be THANKFUL for everything you have been given.

Enjoy!

Friday Night Supper Club - Cranberry Almond Spinach Salad

Last night a group of girlfriends and I got together for another annual Friday Night Supper Club. Gosh, I look forward to these. Great food, good laughs and no kids! It's a nice break since we all have little ones. I think we commented more than once that is was nice to eat a whole meal without being interrupted or having it cold by the time we finished.

A little highlight of last night's menu:

• Cheeseburger soup
  
• Chicken & Dumplings


• Garlic Parmesan Toasted Bread


• Cranberry Almond Spinach Salad


• Brownies


• Wine! (none for me...boo)

My good friend Erica had the soup idea since she was hosting and it hit the spot as it was a chilly night. Ugh...winter is coming!

The Cheeseburger soup is such an easy recipe, which I'll be posting soon, as it was my original recipe from back in the day. I promise you it is one that both kids and adults will enjoy!

Until then, here is my good friend Pam's Cranberry Almond Spinach Salad recipe...so good!

Cranberry Almond Spinach Salad

1 pre-washed bag spinach leaves

1 c. dried cranberries

1 c. sliced almonds

bottled raspberry vinaigrette

Toss all ingredients and coat with dressing if serving immediately, or keep salad and dressing separate for each to top later.

Enjoy - I hope everyone is having a great weekend! We are having the first of two Thanksgivings tomorrow, so I better rest up for the good food!

Oatmeal Butterscotch Crispies

I know I've been favoring the "sweet" side of this Sweet & Savory blog lately. I apologize, but I'm blaming it on this girl I'm carrying. Unlike with the little man, who wanted salt, salt and more salt, she is saying, nearly everyday, "where's the sugar?".

So I'm bringing you more SUGAR.

I got in the baking mood yesterday and made a batch of oatmeal butterscotch cookies. Or "crispies" as I like to call them, as they get a little crispy on the edges, but still retain their softness in the middle.

They must have turned out good, as the husband made me take them to work this morning, just so he wouldn't eat anymore. No self control...

Oatmeal Butterscotch Crispies

1 1/2 sticks unsalted butter, softened

3/4 c. sugar

3/4 c. brown sugar

1 1/4 c. flour

2 eggs

1/2 t. salt

1 t. vanilla

1/2 t. cinnamon

1 t. baking soda

3 1/2 c. oatmeal

1/2 bag of butterscotch chips

Cream together butter and sugars. Add eggs one at a time until mixed well. Mix in salt, vanilla, cinnamon and baking soda, then add flour to combine. Fold in oatmeal and butterscotch chips.

Place on greased baking sheet by the spoonful. Bake at 375 degrees for 8-10 minutes, or until golden brown. They will spread quickly and look really thin, but this is what you want. Transfer immediately to a wire rack or parchment paper to cool.

Great cookies to stack up and give away as a gift!

Bring on the Pink!

It's a GIRL!!!

Yep, we found out on Thursday there is a little girl in there. I had thought this all along, as this pregnancy felt just a little different, but honestly I figured "it will probably be another boy" and I'd be outnumbered!

Nope!

We do not have one shred of pink in this house, so it's time to get ready for this new addition. Many things to decide...should they share a room and then we can keep the guest bedroom? Do I split them up? Do I move little man to a "big bed" right before she comes? What colors do we pick out?

Lots of things to think about. Until then, here is my 19 week picture from earlier this week. Not looking the greatest that day, but you get the picture!

I'll be cooking up some yummy recipes this weekend as well, stay tuned!

Ricotta Filled Chocolate Chip Bars

It's Monday! Ugh. Although I will admit my day went fast. Can't wait to get home to the little man these days, he is becoming such a ham!

Reminder, we find out if we are having another little man or girl on Thursday! I'll be sure to post the details...stay tuned.

Until then, bake up some of these bars. They won't last you till Thursday, but hey, it's the thought that counts. I found this recipe on the back of a bag of chocolate chips one day this summer, and substituted the ricotta cheese for the eggs, as I was out. I had NO idea if they would turn out, but oh....my....gosh.....they did.

I now feel like making a pan of lasagna, just so I'll have extra ricotta hanging out.

Ricotta Filled Chocolate Chip Bars

1 1/4 c. flour

1/2 t. salt

1/4 t. baking soda

1 stick butter, melted

3/4 c. sugar

3/4 c. ricotta cheese

1 1/2 t. vanilla

chocolate chips

Mix all wet ingredients together, then add dry. Stir until just combined, fold in chocolate chips. Spread in an 8x8 sprayed baking pan. Bake for 18 minutes at 375 degrees.

The easiest bar ever!

Delicious Chicken Tortilla Soup

So, yesterday my mom came and watched the little man while we were both at work, since our babysitter had to attend a funeral. And guess what she brought with her...

Homemade Chicken Tortilla Soup.

Yum.

I've made this version before for a soup cook-off held at a previous job a few years back, and if I'm recalling it did pretty darn good! May have even won, I can't remember...

So, I definitely wanted to share the recipe with all of you, as it is prime soup tasting weather. And like any other soup, it just tastes better the longer it sits!

Chicken Tortilla Soup

1 c. chopped onion

2 minced garlic cloves

2 T. oil

In a large pan saute the above ingredients on a low simmer until tender.

Add in:

4 oz. green chilies

12 oz. Italian style stewed tomatoes

4 c. chicken broth

1 t. lemon pepper

2 t. worchestershire sauce

1 t. chili powder

1 t. ground cumin

1/2 t. hot sauce

Simmer for 20 minutes.

In a small bowl combine 4 T. flour with 1/2 c. water. Wisk into the soup and bring to a boil. Add in 1 pound of diced/shredded chicken and simmer another 5 minutes.

The best way to eat this soup in my opinion? Add a doll up of sour cream to your bowl and a handful of crushed tortilla chips...genius. If you want to go the healthy route, skip the sour cream and you still have a great bowl of goodness for very little calories.

Try this, you'll love it!

What is your favorite kind of soup?