Peanut Butter Cookies

I found this recipe online somehow and it sounded to easy and too few ingredients to be true. If you've ever made peanut butter cookies, you know the list of ingredients can be much longer than this. Since it has only 4 ingredients, it seemed too easy and couldn't possibly hold together or taste good.  Of course I had to try it out since peanut butter is my *fave* thing to eat! And believe me, I wasn't disappointed!

Peanut Butter Cookies
1cup chunky peanut butter
3/4 cup packed brown sugar
1 egg
3/4tsp baking soda

1. Combine all ingredients in a large mixing bowl.  Roll into balls and if desired, make criss-cross pattern with a fork on top.
2. Bake at 350 for 8-10min.

(Notes: I used chunky peanut butter, but I'm sure creamy would work just fine. I did do the criss-cross pattern and I also sprinkled just a touch of regular sugar on top like you would a regular PB cookie.)

These turned out great. Unlike other PB cookies I've made, they are not dry or crumbly at all! Very moist and delicious! And of course, super easy! They'll be made again!

Chicken and Broccoli Stromboli

I found this recipe in the monthly Rachel Ray magazine. It looked really good so we tried it out shortly after I found it (keep in mind I'm a few months behind in the reading!). 

Chicken and Broccoli Stromboli
1 yellow onion, chopped
4tbsp olive oil
1 small head of broccoli, chopped
1/2 lb ground chicken or turkey
1lb pizza dough, thawed
8oz shredded mozzarella
1 can (14.5oz) diced tomatoes with Italian seasoning

1. Preheat oven to 425.
2. In skillet, cook the onion in 1tbsp oil over medium for 3mins. Transfer 1/3 to a plate.  Add the broccoli and 1/2 cup water and cook for 3mins. Transfer to a large bowl.
3. In the same skillet, cook the chicken in 1tbsp oil over medium-high, breaking apart and until browned. Transfer to the bowl with broccoli mixture. Season with salt and pepper if desired.
4. Coat baking sheet with 1tbsp oil. Divide the dough into 4 pieces. Stretch each into an oval (roughly 8x4") and sprinkle with 1/4 cup cheese. Spoon 1/4 of the chicken mixture down the center of each then top with remaining cheese.
5. Fold one long side over the filling and fold in the ends. Roll into a log. Transfer to the baking sheet seam side down. Brush each with the remaining oil and cut 2 diagonal slits in the top.
6. Bake until golden, about 15mins.
7. While baking, in the skillet, cook tomatoes with the reserved onion about 5mins. Serve over stromboli.

before going in the oven

(Notes: I used frozen pizza dough from Wegmans (the dough balls)-one of those actually is 2lb so it would make a double recipe of this. I used ground chicken for mine. Rolling them up is really challenging-they are pretty full of stuff so it makes it really hard to roll up without ripping the dough!)

These turned out SO yummy! Gabe and I each had one for dinner then ate the other 2 for leftovers later that week. Then we made them again the following week! That's how much we liked them! The last time I made them I did a double batch so I froze half (4) of them. We haven't eaten the frozen ones yet, but I'm sure they'll be fine reheated. Definitely give these a try if you're looking for something new! Delish!

Snow Ice Cream!

I have seen this idea floating around online and knew I wanted to eventually try it with the kids.

I bought the stuff I needed at the store a few weeks ago and was just waiting for a good amount of fresh snow.

Mother Nature came through for us today so when Gabe got home and after we had dinner, it was time to make snow ice cream!

I've never made this before so I was a little skeptical....snow ice cream?!

Recipe
8-10 cups of fresh snow
1 small can sweetened condensed milk
1tsp vanilla extract

Gabe and Avery went out to collect the snow for us....

Then you just pour on the milk and vanilla and stir away!

Put it in some bowls and add whatever topping you desire (the kids went with rainbow sprinkles) and eat it!

Thumbs up!

I have to say it turned out pretty good. I didn't eat a bowl of it, but we all tried some and it was pretty tasty! The kids gobbled it up of course! I'm sure this will be on the list of things to do in the winter!

Bundt Cinnamon Rolls

Here's a goody for Christmas morning!

We've (my family) has been making this for quite some time. It's super easy and super delicious!

Bundt Cinnamon Rolls
Hungry Jack flaky biscuits (2 cans)-not jumbo size
1 tbsp. butter
2 tbsp. chopped walnuts
1 stick butter (1/2 cup), melted
1 cup packed brown sugar
1/2 tsp. ground cinnamon

1. Preheat oven to 350
2. Using 1tbsp butter, grease bundt pan.
3. Sprinkle in nuts
4. In bowl, mix brown sugar and cinnamon
5.  Take each biscuit and dip into melted butter then coat in sugar/cinnamon mixture. Stand up in pan.
6. Bake for 30-40min or until golden
7. Dump immediately onto serving plate

YUM!

(Notes: the only thing I have to tell you about this is to make sure you dump it out right away. If you let it start to cool, the sugar hardens and it's very hard to remove from the pan! This is very good served warm, but could be served at room temperature as well.)

Pizza Bites

This is another recipe that keeps showing up on my facebook news feed. They looked really good so I decided to give them a shot. I think they're meant to be appetizers (and they would be great for a party!) but I thought I'd make them for us for dinner, along with some veggies.

Pizza Bites

2 cans Pillsbury pizza crust
8oz mozzarella cheese, cut into 48 cubes
3oz pepperoni (48 slices)
1/4 cup oil
1 1/2 tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 jar pizza sauce, heated

1. Preheat oven to 400. Grease a 9x13" pan

2. Roll out each can of dough to roughly a 8x12" rectangle (mine was way bigger than that and all I did was open the can). Cut each dough into 24 pieces.

3. Put a cube of cheese and a slice of pepperoni onto each square.

 4. Fold dough around toppings and press firmly to seal shut. Place pieces seam side down onto pan.

5. In a bowl, combine oil and seasoning. Brush onto dough. Sprinkle with parmesan.

 6. Bake for 16-22min or until lightly golden. Serve with pizza sauce for dipping!

(Notes: I only made a half recipe since I didn't think the 4 of us needed to eat 48 of these things! And even with 24 of them, we still had leftovers for the next night. I used shredded cheese out of convenience, but definitely would cut cubes next time. It was really hard to wrap the dough around the shreds of cheese. I also used diced pepperoni which I thought worked out fine. I read online to use the thin pizza crust instead of regular. I guess the regular is too much dough for the toppings....so I did use the thin crust and they seemed fine. I think I baked mine for 16min and you can see they were just a tad overdone. I checked them at 12min, but left them in longer than I wanted to!)

This recipe was a hit-well, the kids really didn't eat them (shock!) but Gabe and I really liked them! I'm sure we'll be making these again!

Freezer Jam

I have never made jam before. I've thought of it and wanted to try it, but it always just seemed like something that was very time consuming and a pain in the rear. While I was at the chiropractor last week, one of the workers mentioned that she made freezer jam and that it was so easy. Which of course got me interested. Add that to the strawberry picking we did over the weekend and I was sold!

One thing I've noticed about strawberry picking....the berries seem to go "bad" really fast. If I buy a container of them at the store, they stay "good" in my fridge for at least a week. But when we pick them, in about 2 days, they are already moldy, etc. And I don't wash them or anything-just keep them in the picking quarts and pop them in the fridge. I don't get it....and it makes me wonder what the hell the stores are putting on their berries!  So....when we pick berries, I know we won't eat them all before they go bad. Even with my kids who chow down fruit like it's their last meal. Last year I froze a bunch of them to use in smoothies, etc. This year I decided to give homemade jam a shot.

Let's just say I'm glad I did!

I chose to do a low sugar jam. I'm not a huge jam/jelly eater myself so I usually buy what Gabe eats since the kids at this point don't know the difference. He's on a low sugar kick these days and when I saw how much sugar goes into the low sugar recipe, I didn't even want to know how much goes in the regular recipe!

Low Sugar Strawberry Jam

4 cups prepared fruit (roughly 4pts of strawberries)
3 cups sugar
1 box pectin for low/no sugar
1 cup water

1. Make sure your storage containers for the jam are clean and dry.

2. Crush strawberries thoroughly and measure out 4 cups of crushed fruit. Set aside.

3. Mix sugar and pectin in a large saucepan. Stir in water. Bring to a boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries and stir 1 minute.

4. Fill all containers immediately leaving 1/2 inch at the top. Wipe off edges of container and immediately cover with lid. Let stand at room temperature for 24 hours. Jam is now ready to use. Keep in fridge for up to 3 weeks or freeze for up to a year. Thaw in fridge before using.

(Notes: I crushed my strawberries in a food processor using the pulse button. Just do it until you reach a chunkiness that you like for your jam. I used just under 2qts of strawberries. This made six 8oz jars of jam.)

I could not believe how easy this recipe was. And honestly, the jam is awesome! I'm so glad we tried making it and we will definitely do it again!

Pizza Dip

Gabe's cousin made this for a holiday party this year and ohmygosh....I'm addicted! Let's just say that I've made it 3 times since then and can't wait to make it again!  Everytime we've had company over since then, I've made it. And I'll probably make it again when we host something. It's so easy and so delicious! This would have been perfect for the Super Bowl too (wish I had gotten it up sooner!)....but honestly you don't need a "big game" to make this stuff! What are you waiting for?! Make this!

Pizza Dip

8oz Cream cheese, softened
1/4 tsp garlic powder
1/4 tsp basil
1/2 tsp oregano
1/2 tsp parsley
1/4 cup onion, chopped
1 cup pizza sauce
1 cup shredded mozzarella
1 cup grated parmesan
pepperoni
black olives
additional toppings if desired

1. Combine cream cheese, garlic, oregano, basil, parsley until well mixed.

2. Spread into 9" pie pan (or any other dish roughly that size). Sprinkle with 1/2 of the parmesan and 1/2 of the mozzarella cheese.

3. Top with sauce and add remaining cheese

4. Top with pepperoni and olives (and other toppings if desired)

5. Bake at 350 for 20min or until cheese lightly browns and bubbles.

 

(Notes: I used regular cream cheese once and fat free another time and it tasted just as good with the fat free. I used the pepperoni chunks/bits that are already cut up for you. And if I used olives, I sliced them really thin like on a pizza! I've been serving it with the Stacy's bare naked pita chips and it's really good and addicting!)

Bacon Cheese Snacks

Back when we had our holiday party before Christmas, I wanted to try out some new appetizers. I've had this one tucked away for awhile now, but never made it. It was very easy and it was also a huge hit-they were all gone shortly after coming out of the oven! Unfortunately I didn't get a picture of them for ya!

Bacon Cheese Snacks

2 cans crescent roll dough
8oz cream cheese, softened
12oz bacon bits
1/4 cup onion, chopped
pinch black pepper

1. In a bowl, combine cream cheese, bacon, pepper and onion.

2. Roll out each can of dough into a long rectangle. Spread mixture on dough. Roll into a long, thin roll. Slice into 1/4" thick pieces

3. Place pieces on a lightly greased baking sheet

4. Bake at 350 for 15min

(Notes: I used fat free cream cheese and instead of bacon bits (the hard, crunchy ones) I used bacon crumbles. I think I used a sweet white onion)

Artichoke Dip

This is an oldie, but a goodie! And of course...easy!

Artichoke Dip

8oz artichoke hearts (plain)
1 cup mayo
4oz grated parmesan cheese
2 cups shredded mozzarella cheese
pinch of garlic

1. Preheat oven to 350
2. Drain artichokes and using your hands, squeeze out the excess juice from each one.
3. In a bowl, combine all ingredients until mixed
4. Pour into pan (I used a 9" pie pan)
5. Bake for appx. 25min or until lightly browned and cheese bubbles

(Notes: I used light mayo and for the garlic I used garlic powder. I usually serve this with Triscuits or some sort of cracker.)

*Sorry I don't have a photo!

Cookie Dough Bites

Everyone loves cookie dough, right?! I mean c'mon...it's the best part about baking cookies! Who doesn't love licking the beaters/spoon when you're done?!

I admit, I'm a batter eater...eggs or not...shame on me, I know but I just can't resist it (although I didn't eat it all while pregnant). And I'm not picky-cakes, brownies, cookies...it's all tasty! But probably one of the best is chocolate chip cookie dough. YUM! I could eat the entire bowl (and probably would be sick to my stomach after).

So when I saw this recipe for eggless cookie dough, I jumped on it! Do NOT wait to try these...they are so.darn.good!  I made them for a party and they went like hotcakes-I went through the entire batch in no time! I think I only tried 1 or 2 of them but they were delicious and I'll have to make some for myself us soon!

Cookie Dough Bites
1 stick butter, softened
1/2 cup brown sugar
1/4 cup sugar
2 tbsp milk
1/2 tsp vanilla
1/2 tsp salt
1 1/4 cup flour
1/2 cup mini chocolate chips
melting chocolate

1. In a bowl, beat butter and sugars until fluffy (~3min)
2. Add milk and vanilla and mix some more
3. Add salt and flour and beat until well combined
4. Stir in chocolate chips
5. Put dough in the fridge until cold enough to roll into balls (they recommend an hour)
6. Roll dough into balls and place on a cookie sheet lined with waxed paper. Freeze for at least 15min.
7. Melt chocolate in a bowl and dip cookie dough balls into chocolate until coated. Place back onto waxed paper and decorate if desired. Put in the fridge until hardened. Bites should be stored in an airtight container in the fridge.

 

(Notes: I left my dough in the fridge for several hours before rolling into balls and it was fine. Same with freezing them-they were in there awhile before I got to coating them in the chocolate. My only suggestion is to try and take out a few at a time to roll in the chocolate. I took out the entire tray and once and towards the end, the chocolate wasn't sticking very well because the dough was getting too warm. Next time I'll have to do a few at a time. I also didn't use melting chocolate-I used chocolate chips instead which worked just fine. They also suggested doing these on lollipop sticks, which would make dipping them in the chocolate easier. I didn't feel like going through the hassle of that, but it would make dipping easy-that was the hardest part of this recipe!)

Spider Cookies

For our neighborhood Halloween parade/party, we were all asked to bring something. I'm really not clever when it comes to making things holiday themed so I had no idea what to bring. I did some searching online and came across these and loved them!

Spider Cookies!

Aren't they adorable?

And pretty easy, although a little time consuming!

All they are are Oreo cookies (I did the Halloween ones) with pretzel legs (I had to break them in half because they were too long) and M&M eyes ("glued" on with melted chocolate). The hardest part was getting the eyes stuck on because they're small and the chocolate goes everywhere if you're not careful.  But I think they turned out really cute!

And they were a  big hit!

Granola Bars

Seriously, can you tell that I'm in a mood to try new recipes lately? I haven't posted this many in a long, LONG time!  I'm just in a kick of trying new things out for some reason and I don't know what's fueling this fire! It probably won't last long, but for now I'm enjoying some new stuff around here!

You can find the original recipe for these here! I didn't change anything from it!

Granola Bars/Bites
2 1/2 cups quick oats
1/2 cup rice crispies
1/2 cup brown sugar
1/4 cup honey
1/2 tsp salt
1/2 cup canola oil
1/2 tsp vanilla
1/2 cup choc chips

1. Preheat oven to 350
2. Line baking dish with foil and spray foil with non-stick spray.
3. In a bowl, mix all ingredients except chocolate chips until wet/crumbly.
4. Fold in chocolate chips.
5. Pour mixture into pan and press into pan
6. Bake for 17-22min
7. Cool overnight (loosely covered) and cut into bars/bites

(Notes: I didn't have rice crispies so I used cheerios instead! I used a 9x13" pan and baked mine for 18mins...they came out crunchy! I prefer chewy granola so next time I'll either bake them less, or use a square pan instead. I also didn't let them sit out overnight so I don't know if that would have made them chewier. I let them sit maybe 2 hours before I cut them and they were pretty hard to cut, but honestly I think they were just overdone.)

Even though these came out crunchy, they were still very tasty! I'm not a huge honey fan so next time I might do half honey, half maple syrup to see what that is like. I think this is a recipe that you could totally play around with and make it different each time (cranberries, nuts, peanut butter, dried fruit, etc).

I'll definitely make these again and play around with it some more to see if I can get them chewy!

So sorry I haven't  been taking pics of my food lately-I tend to think of it after it's been eaten! Oops!

Saltine Toffee Bark

My girlfriend brought these over for a dessert a few weeks ago.

It was the first time I had this....

and it won't be the last!

These things are addicting! My sister-in-law told me that a coworker of hers makes these and calls them "crack" (as in that's the name of this recipe). I can totally see why! They are that good! 

Gabe actually told me the other day that another batch needed to be made because we were running out!  So I decided to try and make them.

And....they are super duper easy.  Addicting + easy = bad! These will probably become a staple in our house which is a bad thing, but they are so.darn.yummy!

Try them please!

Saltine Toffee Bark
Saltine crackers (enough to line a 9x13" pan-I used 28 crackers)
1 cup brown sugar
1/2 cup butter (1 stick)
1 1/2 cups chocolate chips
heath bar bits (or nuts/sprinkles/any garnish you desire)

1. Preheat oven to 400
2. Line a 9x13" pan with foil and spray foil with non-stick spray (aka Pam)
3. Cover bottom of pan with saltine crackers:

4. In saucepan, melt butter and brown sugar and bring to a boil. Let boil for 3mins then remove from heat and pour over crackers (I read online not to stir it while it boils so I didn't...not sure if that's true or not!):

5. Bake in the oven for 5-6mins. It will do a lot of bubbling while baking!
6. Remove from oven and sprinkle on chocolate chips. Let stand 5mins, then spread chocolate chips on top of crackers. Sprinkle with whatever garnish you want to use:

7. Let cool completely then break into pieces and enjoy! FYI it's best to store this in the refrigerator (we put ours in a ziploc bag).

(Notes:  The recipe actually calls for 1 cup of butter and 1 cup of sugar and 2 cups of choc chips.  After reading a lot of reviews online it sounded like it was a little overkill so I cut back on the amounts a bit and to me they tasted just fine.  It seems the big garnish to use is walnuts, but Gabe isn't a fan of nuts so we stuck with the Heath bits, which is what my friend used as well.  To cool mine, I stuck the entire pan in the fridge for awhile until it felt pretty solid and then I broke it into pieces. I have no idea how long it would have to sit at room temperature to get hard enough to break-I'm guessing a few hours easily.  This also freezes really well too-added bonus!)

Sausage Snack Wraps

My family makes these a lot for parties, but I've never made them myself. Again looking for something different to make, I tried them are they're very easy and were a huge hit at the party! I forgot a photo so I'm sorry for that!

Sausage Snack Wraps
2 cans refrigerated crescent dinner rolls
48 fully cooked cocktail smoked sausage links/hot dogs

1. Heat oven to 375.
2. Separate dough into 16 triangles. Cut each lengthwise into thirds. Place sausage on longest side of each triangle. Roll up to opposite point. Place on ungreased cookie sheet.
3. Bake 12-15min or until golden brown. Serve warm with ketchup and mustard.

Notes: I used smoked cheddar sausages and they were good. The whole cutting the triangles lengthwise into thirds made no sense-the triangles were very mishapen when unrolled and no matter how I cut them, I rarely had a long end and a pointed end. But I just rolled them up and did it-they still tasted good!

Chili Curry Cashews

I got this recipe from a patient at work a few years ago. I never tried them out but wanted something different for my ornament party, so I thought I'd give it a shot. And they are SO good! If you like cashews, these are addicting!

Chili Curry Cashews
4 cups of cashews (unsalted)
1 egg white
1/4 cup sugar
1/2 tsp curry
1/2 tsp ground cinnamon
1 tsp chili powder
1 tsp salt

Beat egg white until stiff peaks form. Stir in cashews. Spread on baking sheet and sprinkle with spice mixture. Bake for 1 hour at 225.

Notes: I bought salted cashews by mistake and used 1/4 tsp salt instead and it turned out fine.

Carmelized Apple Grilled Cheese Sandwich

I found this recipe as I was surfing around online. To be honest, I can't remember where I found it. And I don't even remember the exact recipe, so I just threw this together...and I didn't measure so I'm guesstimating here!

I will confess...I've never tried the whole apple with cheese thing. I know it's popular to have apple pie with a slice of cheese on top, but I've never tried it. For some reason it just sounds weird to me and not tasty at all!

I decided for lunch today to go out on a limb and experiment with this sandwich.

Carmelized Apple Grilled Cheese
2 slices bread
cheese (however many slices you want-I assume cheddar/gouda would be best)
1 apple-peeled, cored, sliced
1 tbsp brown sugar
1-2tbsp butter

1. In small frying pan, add 1 tbsp butter and brown sugar. Heat until butter melts. Add apple and cook until bubbly and apple is tender (about 5min)

2. Assemble sandwich and cook until browned on both sides.

Notes: I had smoked gouda in the house so that is what I used. I didn't use any special bread either-I actually used an Arnold's sandwich thin for it. And instead of buttering my bread, I used spray butter on it, which I typically do to save some calories.

Verdict-this sandwich is on the sweet side-more for a dessert or snack. Personally, I wasn't a fan of the cheese/apple combo (sorry!) so I probably wouldn't make it again because of that. If you do like it, by all means give it a try! I also didn't take any photos of it so I apologize!

Banana Bread

I thought for some reason that I posted this recipe already, but when I went and checked, I hadn't! I just made some banana bread last week which made me think of it. Of course at the time I thought I already posted it so I didn't take a picture. This is a super easy recipe and turns out very good! I have no idea where the recipe originated-my Mom has had this for as long as I can remember.

Banana Bread
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 ripe bananas, mashed

1. In mixing bowl, mix butter and sugar until creamy.

2. Add eggs and mix well.

3. Add flour, salt, baking soda, and bananas and mix well.

4. Pour into greased loaf pan and bake at 350 for one hour.

Notes: This last time I baked mine for about 55min and it was just a touch overdone. Just keep an eye on it to make sure it's not overdone. I also sprinkled the top of mine with cinnamon sugar for a little extra something. You can also add some stir-in ideas: chopped walnuts, chocolate chips, etc.

Corn Bread Muffins

We have a family reunion to attend tomorrow for Gabe's family and we're asked to bring both a side dish and a dessert. So I'm trying two new recipes that I'll share for them. Stupid me forgot to take pictures though so I apologize!

My side dish I'm making are corn bread muffins. My Mother-in-Law made it as corn bread, but I thought I'd try doing muffins just so we didn't have to go through the hassle of cutting up bread with all of those people. They turned out very good and are super duper easy!

Corn Bread Muffins
2 boxes Jiffy corn muffin mix (8.5oz each)
1 (8.5oz) can creamed corn
2 eggs
1/2 cup plain yogurt (I used a full 6oz container)
2 oz shredded cheese (I used a mexican blend)
1/4 cup milk


Combine all ingredients and mix well. Pour into muffin pans (either lightly greased or use cupcake liners) and fill about 2/3 full (I used about 1/4 cup of batter for each) and bake at 400 for 17mins. For me, this made about 18 muffins.

*This can also be made in a lightly greased 9x13" pan and baked for 17-20mins. if you prefer bread instead of muffins.

Gonzo Garbonzos

While searching for easy appetizer recipes for my purse party, someone suggested these so I decided to try them out.

I really like garbonzo beans and I also like them when you buy them dried and crunchy so I thought these would be tasty.

Gonzo Garbonzos
2 15.5oz cans of garbonzo beans, drained, rinsed and dried
1/4 cup oil
1 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 tsp dried thyme
1 cup shelled pistachios (optional-I did not use)

1. Preheat oven to 400.
2. Toss chickpeas with oil, salt, pepper, cumin and cayenne.
3. Spread on baking dish and bake until brown and crisp (about 25min) stirring occasionally.
4. Remove from oven and stir in thyme and pistachios.
5. Bake until crunchy (about 10min)



These did not turn out as good as I hoped. First of all, I will say I didn't dry the garbonzos. I rinsed them then patted them dry with papertowels. I'm not sure how dry you really need them. When I baked them for 25mins, they were not brown or crisp at all, but I added the thyme to them and returned them to the oven. After the additional 10min, they still were not browned and nowhere near crunchy (I kept sampling them along the way). I think I ended up baking them an hour total and just decided to take them out and see what happened. Some of the beans are crunchy like they should be, but some are still pretty soft so I was disappointed. The seasoning is pretty good, but they were not a hit at my party....I honestly don't think anyone touched them!

Oh well...not everything you try turns out to be a "winner".

Cheese Bread Dip

The list of appetizers keeps going! All of these posts from the past few days are things I made for my purse party over the weekend.

Unfortunately, I got so wrapped up in the party that I forgot to take pictures of everything! The other recipes I just took a picture of the leftovers (which is why the pics are so wonderful!) but this one you really need the actual photo before it's eaten.

So imagine a bread bowl with cheesy looking dip in it and that's what it sort of looks like!

Cheese Bread Dip
8oz cream cheese (I used lite)
8oz sour cream (I used lite)
2 cups shredded cheddar cheese
1/4 stick of butter
1 package onion soup mix
rye/pumpernickel round loaf of bread

1. In saucepan, melt all ingredients (besides bread!), saving a little bit of soup mix to sprinkle on top.

2. When melted, pour into hollowed out bread and sprinkle leftover onion soup mix on top.

3. Bake at 350 until it bubbles. (appx 30min).

The only "issue" with this recipe is that I never get it bubbling! My Aunt gave me the recipe and she says it takes forever to get to that point. So I think I baked mine about 40min and then just served it and it was more than warm enough.

This is very good and a nice variation from the typical dill dip in the carved out bread. I usually buy 2 loaves of bread for this-one to hollow out (and cut up what you take out) and one loaf to cut into pieces. And the best part? Eating the bowl with the leftover dip in it-yum!