Appetizers · artichoke · college · crab · dips · fall · football · Pimento Cheese · Uncategorized

September

This month means a lot in different ways for all of us.  For me, it is the beginning of College Football.

College Football started this past Thursday (officially) although for us it was Saturday.  Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. I made my pimento dip, million dollar dip and crab and artichoke (hot) dip.  It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside.  I haven’t made the crab artichoke dip in a long while.  I don’t always seem to make it the same way…what we have on hand I suppose. College Football is almost like a religion in the South.  I have missed it so…

Blessings!

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Appetizers · Pimento Cheese · Recipes · Uncategorized

Firecracker Saltines

I made these years ago when I had them at church potluck and had to have the recipe.  I loved them, and they are highly addictive.  (Not good for a reset week – but we are having a potluck a work today, and made these last night.)  These pair well with my pimento cheese or on their own.

Ingredients:
1 cup canola oil
1 packet Hidden Valley Ranch (dry)
3 teaspoons of red pepper flakes
4 sleeves saltine crackers

Instructions:
Place sleeves of crackers into a large Glad container.  In a bowl, mix oil, ranch dressing mix, and red pepper flakes.  Continue to stir the mixture. You don’t want the red pepper flakes to settle.  Drizzle the mixture over the crackers.  Put lids on the container and turn upside down every 5 min. for 30 min.  Will keep for up to a week.

Blessings!

Bariatric Surgery - My Story · football · Pimento Cheese · Recipes · Uncategorized · WLS

Pimento Cheese

Yes, pimento cheese.  Football season begs for pimento cheese.  At least in my house.  I used to make it a lot.  And, then stopped.

Forgot to take pictures of the process, but:

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2 blocks of cheddar cheese (sharp, mild or medium), coarsely shredded
1 jar of chopped pimentos (or can get whole or sliced and chop them)
1 Tablespoon ground dry mustard (an absolute must have)
Ground pepper to taste
Red chili flakes or Tabasco to taste
Mayonnaise – to taste (about 1/4 cup for a creamy texture)

Mix everything together, and chill for about 30 minutes to let the flavors blend.  Serve with crackers or pita chips or chips.   Eating from a spoon optional.

Blessings.