Thoughts on a Thursday


It’s a very nice, QUIET day here – outside temperatures are as expected: cold 24 degrees with wind chill of 17 but it’s CLEAR, no new snow, so I’m happy. It’s been a little crazy around here the past few days – lots of rushing around, getting business done so it’s always nice to have a ‘down’ day where nothing in particular is planned. There’s still enough leftovers for dinner tonight, so I don’t even have to worry about what to cook – BONUS! Getting up this morning I made the ‘new’ Keurig coffee for husband & I only to find out oldest son stopped by, bringing us both LARGE Tim Horton coffee cups! Not wanting to hurt son’s feelings, of course, I drank about half the cup (I can usually only handle about 1 cup a day of the brewed stuff – 2 if it’s instant; tends to give me a headache). Let’s just say my head was really ‘rocking’ after that, but was pleased son thought of us before coming over. From his comments, I’m guessing there’s some sort of big football game Sunday (??? – you can tell I don’t follow sports) – he’s planning a big party at his house. In lieu of that information, I’ve gathered several Dip/Spread recipes for you – must admit, some really had me drooling! See what you think:


Easy Feta Dip

about 1/3 C. olive oil
3 Roma tomatoes, seeded/diced
4-5 green onions, sliced thin
8 oz. Feta cheese, crumbled (see note)
2-3 tsp. Greek seasoning

fresh baguette, sliced thinly

On large platter, drizzle olive oil until
you have a thin layer on entire platter.
Add tomatoes, green onions & Feta on
top of oil; sprinkle with Greek seasoning
to taste. Using a spoon, carefully combine
ingredients. Serve with warm, sliced
baguettes for scooping up the dip.

Note: Fresh feta that comes in a block
is what is preffered; it’s a lot more moist.
Precrumbled cheese is fine, but a little
more dry.

Cheesy Stuffed Mushroom Dip

Mushroom Mixture:
16 oz. Cremini mushrooms (8 oz.
chopped, 8 oz. sliced)
1 T. olive oil
1/2 C. finely chopped red bell pepper
1/2 C. finely chopped sweet onion
fresh thyme leaves (removed from
2 sprigs)
5 cloves garlic, finely chopped

Cheesy Mixture:
4 oz cream cheese
1/2 C. plain Greek yogurt
1/4 C. mayonnaise
1 (8 oz) bag Kraft Italian Five
cheese blend (plus 1/2 C. more
for topping)
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. garlic powder

Bread Crumb Topping:
1 T. melted butter
3/4 C. panko bread crumbs
crackers or bread, for dipping
Preheat oven 350 degrees F.
Mushroom mixture:
In large saute pan over medium heat,
saute sliced mushrooms in olive oil
4 minutes; stir frequently & gently.
Add chopped onions & bell pepper;
continue cooking 3 minutes. Add
chopped mushrooms, garlic & thyme;
cook 3 more minutes. Remove from
heat & let cool while preparing cheesy

Cheesy Mixture:
Mix cream cheese, yogurt, mayo, shredded
cheese, salt/pepper/garlic powder together.

Bread Crumb Topping:
Mix melted butter & bread crumbs together
with a fork until fully coated.

Using a slotted spoon, transfer mushroom
mixture to cheesy mixture & stir together.
Discard liquid leftover from sauteed mushrooms.
Transfer dip to an oven-safe dish; top with 1/2 C.
shredded cheese then top with an even layer of
bread crumb topping. Bake 30 minutes until
golden brown. Serve hot with crackers or


Crockpot Bacon/Cheeseburger

8 slices bacon
1/2 lb. ground beef
1 (8 oz) pkg. cream cheese, cubed
1 (8 oz) pkg. American Cheese blend,
1 can Ro*tel diced tomatoes & green

2 medium red bell peppers, cut into
strips, for dipping
your favorite chips, for dipping

Cook bacon over medium heat until
crisp; drain on paper towels. Crumble
bacon, reserving 2 T. for garnish. Cook
beef over medium heat 5-7 minutes,
stirring occasionally until cooked; drain &
return to pan. Reduce heat to Low; stir
in cream cheese, shredded cheese, Ro*tel
& crumbled bacon until well mixed &
cheese starts to melt. Pour mixture into
crockpot & cook on Low 2-3 hours; check
every hour to make sure sides are not too
hot. Sprinkle top with reserved bacon for
garnish. Keep heat on Low & serve with
bell pepper strips & bagel chips



Artichoke Jalapeno Dip

1 (14 oz) can artichoke hearts,
2 jalapenos, seeded
1/2 C. Parmesan cheese, grated
6 oz. cream cheese, softened
1/4 C. mayonnaise
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 tsp. garlic salt

Pita chips, bagel bites, crackers
or cut fresh veggies for dipping

In food processor, pulse artichoke
hearts until chopped. Add jalapenos;
pulse until desired consistency. Add
remaining ingredients; pulse until
fully blended. Spoon into a bowl &
serve with pita chips/bagel bites/
crackers or cut fresh veggies.
Store leftovers in refrigerator for
up to one week. Serves 6-8


Layered Greek Dip

1 (8 oz) pkg. cream cheese, softened
3 cloves garlic, minced
1 T. lemon juice
1 tsp. dried Italian seasoning
1 (10 oz) container hummus (plain)
1/2 medium cucumber (about 1 C.),
diced small
2 Roma tomatoes, diced small
1 (2 oz) can sliced black olives
1/3 C. crumbed Feta cheese
1 scallion stalk, chopped

Pita chips, for dipping

In medium bowl, using elec. mixer, beat
cream cheese, garlic,lemon juice &
Italian seasoning until thoroughly
combined & smooth. Spread mixture
into a deep 9″ pie plate or shallow
serving dish. Evenly spread hummus on
cream cheese layer; top with cucumber,
tomatoes, olives, feta & green onions.
Cover & refrigerate 2-24 hours. Serve
with pita chips. Serves 16


Tortilla Pinwheels

1 C. sour cream
1 (8 oz) pkg. cream cheese,
1 (4 oz) can diced green chiles,
1 (4 oz) can chopped black olives,
1 C. shredded Cheddar cheese
1/2 C. chopped green onions
1 tsp. garlic powder
1 tsp. seasoned salt

8 (10 inch) flour tortillas

Mix all filling ingredients together
(except tortillas). Divide filling &
spread evenly over tortillas; roll up.
Roll each tortilla in plastic wrap,
twisting the ends. Refrigerate
several hours or overnight. Unwrap;
cut into slices. Lay slices flat on a
serving plate or platter. Makes
50 pinwheel slices.

Cheesy Buschetta Dip

1 C. mozzarella cheese, shredded
1 (8 oz) pkg. cream cheese, softened
1/2 C. mayonnaise
3 cloves garlic, crushed
1 (14.5 oz) can diced tomatoes,

corn chips/tortilla chips

Preheat oven 425 degrees F.
In large bowl mix cream cheese using
an elec. mixer until creamy. Stir in
mozzarella, mayo, garlic & tomatoes;
mix until well combined. Spread
mixture in a glass pie plate or 8″ X 8″
glass dish sprayed with nonstick spray.
Bake 16-18 minutes until top is golden
brown. Serve with corn or tortilla

Chocolate Almond Cheesecake Dip

1 C. heavy whipping cream
1 (8 oz) pkg. cream cheese, softened
3 T. powdered sugar
1 C. Hershey’s Chocolate Almond spread

graham crackers, for dipping

Whip heavy cream using elec. mixer
until stiff peaks form, in a mixing bowl.
Using a separate bowl, mix cream cheese
& powdered sugar until smooth. Mix in
Choc/Almond spread until blended.
Gently fold in whipped cream mixture
until blended. Serve with strawberries/
graham crackers for dipping. Store any
leftovers in the refrigerator.

Crockpot or Stovetop
Sloppy Joe Dip

1 lb. ground beef
1/2 sweet onion, diced
1 bell pepper, diced
1 (15 oz) can sloppy joe sauce
8 oz. cream cheese, softened
1/2 C. grated Cheddar cheese

chips/crackers for dipping

In large skillet over meidum heat,
brown ground beef, onions & bell
peppers until meat is no longer
pink; drain.

Add sloppy joe sauce, cream cheese
& Cheddar cheese to pan with beef
mixture. Reduce heat to Low & cook,
stirring frequently, until cheese has
melted. Serve immediately or transfer
to crockpot set on Low or Warm.
Serve with chips or crackers

Add beef mixture, sloppy joe sauce,
cream cheese & Cheddar cheese to
crockpot set on Low. Cover & cook
2 hours until cheese has melted. Stir
before serving. Keep warm on Low or
Warm setting for serving. Serve
with chips or crackers

Ham & Cheese Soup

1 red pepper, diced
1 onion, diced
4 cloves garlic minced
1 T. oil
1 lb. ham, diced
2 (10 3/4 oz, ea) cans Cheddar Cheese
soup (Campbell’s)
2 (10 3/4 oz, ea) cans cream of potato
3 C. Velveeta, cubed
1 (8 oz) pkg. shredded Cheddar – Jack
or Monterey Jack cheese
4 C. milk
1 C. whipping cream
salt/pepper to taste
1 T. garlic herb seasoning

Heat oil in skillet; cook onion, garlic &
red pepper until tender – add to 6 qt.
crockpot with remaining ingredients,
mix well. Cool on Low 4-6 hours, stirring
regularly (to prevent burning). Serves 8-10


You can see that my computer
is having ‘fun’ changing the size
of the print fonts for me – nice.
I type them in one size and it
makes them HUGE sometimes;
I ‘try’ to change it, but sometimes
it just doesn’t work – sigh.

Enjoy your day – take a little time
for ‘you’ – maybe enjoy a little
snack you haven’t had in awhile,
put your feet up or take a 5 minute
‘power nap’ – remember to ‘treat
YOU’ – you need to keep yourself
‘up’ in order to help others!



Published in: on January 15, 2015 at 3:02 pm  Comments (1)  
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One CommentLeave a comment

  1. A little nap pshaw Brandy and I slept for two hours. It beats eating my self silly and freezing. I will be up around 3 in the am reading on account of it. But hey I got my mopping done!

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