Tag: recipe

Dill Pickle Dip

Dill-Pickle-Dip

 

I love dill pickles. When I think of going to a movie, I think of pickles. I know, it sounds strange, but when I was a kid the local movie theater had a big jar of those huge pickles right by the popcorn. I went for the pickles every time! Wes eats pickles the way I do. We keep a gallon of them in the refrigerator at all times.

If you love dill pickles as much as I do, you will want to make this dill pickle dip immediately. I found this recipe over at noblepig.com. I was a little skeptical AND captivated all at the same time. I took a screenshot of the recipes on my iPad months ago. I scrolled by the screenshot daily, and would stop to look at it all of the time. When I finally decided to try the dip I could have made it in my sleep because I had studied it SO many times.

Why did I wait so long? Oh my, it was delish! Love at first bite as a matter of fact. Dill pickle dip would be great at your next cookout. The pretzel chips were perfect with this dip!

Dill Pickle Dip
 
Author:
Print
 
Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • ⅓ c. diced red onion
  • ¼ c. pickle juice
  • 2 tsp. finely chopped garlic
  • 1 tsp. Old Bay seasoning
  • 1 tsp. coarse ground black pepper
  • 2 c. diced pickles
Instructions
  1. With an electric mixer, combine cream cheese, red onion, pickle juice, garlic, Old Bay seasoning, and pepper. When mixed well, stir in the pickles and mix to combine. Refrigerate at least 3 hours before serving.

 

Sweet Potato Bread with Pineapple Butter

 
Sweet Potato Bread with Pineapple Butter     This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something. I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down. To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up. This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
 
Author:
Print
 
Ingredients
  • 1¾ c. all-purpose flour
  • 1½ c. granulated sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1 c. mashed sweet potatoes
  • ½ c. canola oil
  • ⅓ c. buttermilk
Instructions
  1. In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
  2. With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
  3. Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
  4. Cool on a wire rack until completely cool. Store in an airtight container.
  5. Serve with pineapple butter, if desired.

 
Pineapple Butter
 
Author:
Print
 
Ingredients
  • ½ c. butter, softened
  • 2 to 3 tbsp. powdered sugar
  • 1 (8-oz.) can crushed pineapple, drained well
Instructions
  1. Mix al ingredients with an electric mixer . Store in refrigerator.

 

 

 

Cherry Crumble

cherry crumble

 

Okay, so it’s almost the end of January, so I think a cheat day is in order.   This warm Cherry Crumble is just what the doctor ordered on these cold winter days.  It couldn’t be easier, made with frozen cherries.  It’s great served with a big scoop of vanilla ice cream.  You could also use other fruits, such as blueberries, as well.

 

4.0 from 1 reviews
Cherry Crumble
 
Author:
Print
 
Ingredients
  • Filling:
  • 2 (1-lb.) bag frozen cherries
  • ¼ c. all-purpose flour
  • ¼ c. granulated sugar
  • 2 tbsp. fresh squeezed lemon juice
  • ½ tsp. vanilla extract
  • Topping:
  • 1 c. all-purpose flour
  • ¼ c. granulated sugar
  • ⅓ c. packed light brown sugar
  • pinch salt
  • 1 stick cold, unsalted butter, cut into cubes
  • ½ c. rolled oats
Instructions
  1. In a small bowl, whisk together ¼ c. flour and ¼ c. sugar.
  2. In a medium bowl, toss the cherries with the lemon juice and vanilla. Add the flour mixture and toss to coat. Pour into a greased 9 x 13-inch baking dish.
  3. In the bowl of a food processor fitted with a steel blade combine 1 c. flour, ¼ c. granulated sugar, ⅓ c. brown sugar, and pinch salt. Pulse to combine, then add the butter. Pulse until the butter is pea-sized.
  4. Pour mixture into a medium bowl. Add the rolled oats. Rub mixture between fingers, making large crumbs.
  5. Sprinkle the crumble mixture evenly over the cherries. Bake at 350°, uncovered for about 45 minutes, until the juices are bubbly and the topping is golden brown.
  6. Remove from oven and cool 10 to 15 minutes before serving.

 

Turkey Taco Soup

Turkey Taco Soup 4

 

 

Just as animals in the wild want their babies to grow and leave the nest, we also have a desire for our children to leave the nest and become productive citizens. I can sense that my kids are approaching this point in their lives. My reaction to this reality is not as I had anticipated. I was extremely sad when both of my children graduated high school and started college. I remember the desperate feelings well because it wasn’t that long ago. This time, it doesn’t even compare.  I feel the change. Maybe it’s because I have witnessed the changes in them. They have matured, and they are excited about what life will bring and what God has in store for them.

Wes will graduate from college soon. He’s already looking for a job and talking about the things that he’ll need to begin living on his own. A camouflaged recliner is high on his list. 😂 He’s reasonably proficient on the grill, so I know that he will not starve, even if all of his food is grilled. I can feel that he’s ready to move on.

Savannah is a sophomore in college. She lived in a dorm last year, but hated it, and decided to move home after her freshman spring semester. After seven months of living with us, Savannah has made the decision to move out again. Since moving back home, she has become quite an exquisite cook. She has never been fond of the dining hall food at school, so when she started commuting, she began packing a lunch. She finds recipes (mostly via Pinterest) and makes her shopping list. She then buys her groceries and cooks on the weekends, then she’s ready to go come Monday.  Savannah will still need us for a while, but I think moving out will be good for her too.

Savannah recently prepared this turkey taco soup that I went nuts over. The ingredient list is fairly short, and it was very easy to pull together. It’s entirely different from any taco soup I’ve had in the past. The addition of cream cheese is an absolute genius! Topped with shredded cheese and a few jalapeños this is an excellent meal!

For now, I’m trying to remind myself daily to enjoy the little things.  Hold them close while I still can.  Enjoy being needed just a little bit longer.  For now, I’m doing okay.  Grief may hit me when I least expect it, but for now, I’m watching them in amazement, so very proud of the adults they have become and are becoming.

AAA Amye Signature for blog

Turkey Taco Soup
 
Author:
Print
 
Ingredients
  • 1 lb. gound turkey
  • ½ c. chopped onions
  • 2 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tsp. chili powder
  • 8-oz. cream cheese
  • 1 (10-oz.) cans Rotel with green chiles
  • 1 (14.5-oz.) cans beef broth
  • ½ c. heavy cream
  • 2 tsp. salt
Instructions
  1. Over medium-high heat brown turkey and onion, drain. Add garlic and cook for 1 minute. Add cumin and chili powder. Add cream cheese and still until melted. Stir in Rotel, broth, cream, and salt. Lower temperature to medium and cook until heated through.