Beer Cheese Dip

 This recipe came from Culinary Hill.

And when they say "addictive" they are telling the truth.

We wiped this out in one sitting.

 I served this with Ritz crackers and the new Tostito Rolls.

This is a very good dip.

Great for parties and family gatherings.

It is so good that I'm thinking about serving this for our Thanksgiving.

It will put a little life into the original veggie and cheese trays.

Beer Cheese Dip

3 (8 oz.) pkgs cream cheese, softened
2 c. shredded cheddar cheese, I shredded my own
1 pkg dry ranch salad dressing mix
6 oz. beer
1/2 tsp. onion powder
garlic powder to taste

Combine cream cheese, cheddar cheese (save a little for garnish), ranch mix, beer, and spices. Cover and chill for at least 30 minutes. If you can wait that long.....Sprinkle with a little shredded cheddar cheese.

Bacon Bombs!

 Have you ever tried something that you just have to have more of?

These little babes are one of those "something".

We call these Bacon Bombs.

Oh, Bite It calls them Bang Bang Bacon Balls.

The original recipe can be found here.

While you are there, take a look around and 

see what else you can find.

After making these meatballs I will be visiting

Oh, Bite It! more often.

 And everyone loves bacon!

I bet Benjamin Buford Blue (My friends call me Bubba)   

could go on and on with bacon dishes,

just like he did with shrimp dishes.

But anyway,

These little things are the bomb!

I made a few changes of my own.

This is what I did:

Bacon Bombs!

Fully cooked frozen meatballs (I used Schwan's)

1 lb. thick sliced bacon

1/2 c. brown sugar

2 TBS honey

1/4 c. GFS (Gordon's Food Service) BBQ sauce

2 TBS hot sauce of your choice

1 dash cayenne pepper

1 dash red pepper flakes

Toothpicks

Wrap a slice of bacon around each meatball until bacon is all used up. Secure bacon with toothpick.

In a small saucepan add sauce ingredients. Just heat until everything is mixed together. It doesn't have to be super hot. Dip each bacon wrapped meatball in the sauce and place on a foil lined baking sheet. Bake in a 400 degree F. oven for 40 to 45 minutes. Mine took 45 minutes, and I turned them every 15 minutes.

Since these little beauties were very rich tasting, I served them with mashed potatoes and a veggie.

Dressed-Up Tomato Basil Soup

Everyone loves a good hearty soup, right?

We do in our house.

 This soup is almost as good as the Chorizo Rice Bean Soup

we made last September. 

Not quite, but almost.

This one is a dressed-up Tomato Basil Soup.

I need to get this on into print for you before I forget 

how I threw it together.

This is what I did:

Dressed-Up Tomato Basil Soup

1 container Schwan's Tomato Basil Soup

3 c. leftover beef broth from a roast

1 lb. fresh ground sausage (browned), seasoned with garlic powder, onion powder, salt and pepper

2 frozen basil cubes, cooked with the sausage (the basil cubes I get at Trader Joe's)

1 can diced tomatoes with basil/oregano flavors

1 1/2 c. frozen corn (Schwan's)

2 c. bow tie pasta (cooked al'dente)

In a medium size soup pot I added my liquids (Schwan's soup, beef broth, and tomatoes).

In a skillet I browned the sausage and spices. There wasn't much grease so I didn't drain. I added the sausage to the liquids. Added the corn and simmered for about 30 minutes. I cooked the pasta separately in boiling water, drained and added to the soup. We ate this with Ritz crackers smeared with peanut butter. 

Beer Glazed Chicken

 This is another recipe that came through my Facebook feed.

When I saw the word "beer" I couldn't move 

fast enough to get the recipe pinned in my Pinterest.

I was NOT about to lose this one.

 The temperatures are still warm enough too for beer season......

And just think,

you can make this in your kitchen all year long.

This will for sure be made over and over in our house.

This recipe was posted in So, How's it Taste?

Give Leah a visit,

get connected on Facebook,

and enjoy so many more recipes from Leah.

I will be visiting her often.

Beer Glazed Chicken

2 TBS Canola oil

4 boneless, skinless chicken breast halves

salt and pepper

1 tsp onion powder

1/2 c. beer

2 TBS soy sauce

1 TBS Sweet Hot Stone Ground Mustard

1 TBS honey

2 TBS parsley leaves (opt.)

Add oil to large skillet heated over medium heat. Generously salt and pepper the chicken pieces. Add chicken to skillet and brown (about 6 minutes each side). I cooked mine longer. I got it nice and brown. 

Add beer, onion powder, soy sauce, mustard, and honey in mixing bowl and stir with a whisk.

Remove your browned chicken from pan and keep warm.

Add the liquid to skillet and bring to a low boil. Scrape pan to loosen browned bits. Boil until liquid reduces to 1/2 c. (about 3 minutes). Return chicken to pan and turn pieces to coat with sauce. Sprinkle with parsley leaves if you like.