I'm torn about calling this a dip or a spread. It's just so thick and hearty there's no good way to explain it. It's divinely delicious and each time I serve it someone asks me for the recipe. Most recently I brought it to my Mothers of Preschoolers meeting.
1 cup Mayo
1 pkg Hidden Valley Ranch mix
2 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
1 bell pepper, diced (whatever color you like, I usually use orange)
1 white onion, chopped
6 oz deli smoked ham or turkey chopped (approx 6 slices)
4.25 oz can of chopped black olives
Mix mayo and ranch mix together. Add all remaining ingredients. Chill. Serve cold with Fritos Scoops or crackers.
It keeps in the frig for up to 3 days. ** If you make it ahead of time, chop the onion & store it separately in a foil ball. The, wait until the day you serve it to add in the chopped onion. Otherwise the onion will overtake the flavors.
Friday, March 12, 2010
Friday, December 11, 2009
Scalloped Pineapple
Today we celebrated Christmas with a luncheon at Greg's office. There was a good spread of food and lots of laughter during the gift exchange. Mrs. Claus & Santa made an appearance for all the kids and a few Atmos folks were dressed as elfs...too funny!
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!
From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."
On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.
Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.
Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.
Sleepy Rachel with Aunt Sandra in 2004.
My contribution to the buffet was Scalloped Pineapple, and to no surprise, folks have asked for the recipe. I searched through our family blog and have reposted it below. Enjoy!!
From Waller Family Blog May 2009:
Last night was a wonderful celebration. The Disciple Bible Study group that I signed up for in September came to a close. Our group met for 34 Wednesday evenings and read from Genesis to Revelation together. It is a beautiful group of people who I am so blessed to call friends now. For our last meeting we gathered at Sue's house for a potluck dinner and Last Supper together. We've already started to plan how and when we'll get together again; none of us want to experience "Disciple-withdrawal."
On a personal note, I have felt so uplifted and loved through praying with these friends. Words can't express how much I appreciate their love. And how much I've learned from them!! I particularly thank them for pouring their prayers on Aunt Sandra and our extended Waller family in Texas these past months. She's slowly leaving this life and ending her battle with lung cancer.
Without too much thought, I made Scalloped Pineapple for our potluck last night. As we were serving ourselves, it occurred to me that this is Aunt Sandra's recipe. Since meeting her in 1999, I haven't eaten ham without scalloped pineapple. To think that she was with me as I completed this year of Bible Study, how appropriate! As many of you know, Sandra is a woman of God, a great woman of strength, hope and faith. She's an amazing woman on so many levels -- and and excellent cook. I have to stop typing now and just pass on the recipe.
Scalloped Pineapple by Sandra Dowlen
Lightly grease 9x13 dish & preheat oven to 350 degrees.
3 (20oz) cans pineapple tidbits, drained (reserve amount below)
9 Tbsp. juice (reserved from canned pineapple)
1 cup sugar
9 Tbsp. flour
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers, crushed
1 stick melted butter
Mix together pineapple, juice, sugar & flour. Pour into dish. Top with cheese, then crackers. Drizzle butter over crackers. Bake for 30 minutes until bubbly around edges.
Sleepy Rachel with Aunt Sandra in 2004.
Friday, October 23, 2009
Bear Bread
Here's two recipes from Rachel. She's been a busy baker this week.
#1 - Bear Bread
Rachel found this idea and recipe in her Highlights Magazine. We purchased frozen bread dough and followed the package instructions to thaw and rise the dough. Shape dough into bears - 2 larger balls for the body and head, 4 smaller balls to attach as hands and feet, and three even smaller balls for ears and nose in the center of the face. Push in raisins for eyes and bake following instructions, or at 375 degrees for approximately 25 minutes. Glaze with butter while warm. Yummy with soup! 
#2 - Chocolate Chip Cookie
This cookie is a play-doh creation that Rachel was very proud of. I think it's one of the most detailed things I've seen her make with play-doh. The chocolate chips have perfect form and the blue frosting around the edge makes the cookie "ready for a special person" according to Rachel.
Thursday, October 22, 2009
Aunt Sandra's Cold Mexican Chicken Salad
I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning
Mix all ingredients and chill. Serve with crackers or tortilla chips.
(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)
Tuesday, October 13, 2009
Tomato-Cheese Spread
This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.
1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion
In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.
From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009
1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion
In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.
From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Spinach, Broccoli and Ham Casserole
This casserole has a unique and very yummy taste. I know a few children who have eaten all of it even with the veggies (aka, "green stuff") in it. I baked and served this in 8 ramekin dishes.
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips
Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.
Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009
Sunday, October 4, 2009
Monster Cookies
This is Arianne Berndt's recipe. She gets all the credit. Occasionally I've heard her mention that she was craving "Monster cookies"....hum, finally I asked for the recipe and I'm so glad I did. Don't be fooled by the ingredients - they don't taste like PB cookies or oatmeal cookies...it's just the right amount of each ingredient and the flavor is spectacular. These cookies are unbelievably good. Arianne said she's stored them in the freezer and they thaw to same-day baked perfection.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!
Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms
Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!
Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms
Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.
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