Gorgeous, but chilly day!


It’s a ‘balmy’ 19 degrees out & pretty chilly, but REALLY SUNNY – YAY! I don’t mind the cold if the sun is shining; just got back from drug store/grocery store fun – short trip, I’m happy. There were some pretty good deals at CVS (remember my telling you to check your DRUG STORES for grocery items on sale? Got 4 boxes of Cheez-it’s at 2/$4, and also had two  “$1.00 off one box” coupons, so that really came in handy; these will be snacks for my special needs group next week – they LOVE Cheez-its!). A bottle of liquid Tide was on sale and I also had a $2.00 off coupon, so that helped. Coming in the door of CVS they have a little red machine to scan your frequent shopper card – they were offering 2 liters of Coke for 75 cents, so got that, too – BONUS! I love when a good deal comes through! (makes my frugal little heart go pitty-pat!) hehehe

The BIG football weekend is almost here – I can tell by some of the prices on some items at the stores: normally (if I can get it on sale) 2 liters of Mountain Dew (on sale) will run $1.49 – today it was up to $1.59 – they know people will be buying lots of pop for the game/TV watching.

Well, friends – lots of Game-Day (appetizer/dip) recipes for ya:


 Cheesy Bacon/Chipotle Ranch Dip

2 (8 oz, ea) pkgs cream cheese, room
1/4 C. chipotle ranch dressing
2 C. Colby-jack cheese, shredded
8 slices bacon, cooked/crumbled
1/2 red bell pepper, diced
2 green onions, sliced

Crackers, chips, tortilla chips
for dipping

Mix cream cheese until light & fluffy
using elec. mixer. Fold in chipotle-ranch
dressing, cheese, bacon, bell pepper &
onions. Refrigerate mixture at least
1 hour before serving. Serves 10

(recipe: realhousemoms.com)

Bacon Jalapeno Cheese Ball

1 T. sour cream
1 (1 oz) pkg. dry ranch salad dressing
1 (8 oz) pkg. cream cheese, room temp.
1/2 lb. Cheddar cheese, shredded
1/2 C. cooked/crumbled bacon
2-3 jalapenos, seeded/chopped
1/4 C. finely chopped pecans

butter crackers, for dipping

Mix sour cream with ranch dressing mix
until smooth. Add cream cheese, Cheddar
cheese, bacon & jalapenos; mix until
thoroughly combined. Chill mixture 5-10
minutes, then shape into a ball. Place pecans
in a shallow dish & roll all sides of ball in nuts
to coat. Place ball on a serving dish & serve with

(recipe: realhousemoms.com)

Bacon Jalapeno Nachos

4 C. tortilla chips
2 C. shredded Cheddar cheese
1 C. creamy jalapeno sauce
(recipe below)

Creamy Jalapeno Sauce:

2 T. butter
2 T. flour
1/4 tsp. salt
pepper, to taste
1 1/2 C. milk
8 oz. jalapeno/cheddar cream
1 C. chopped, cooked bacon
(optional: additional jalapeno
slices, chopped)

Prepare Creamy Jalapeno
Melt butter in small saucepan over
medium heat; whisk in flour, salt &
pepper. Add milk & cook, stirring,
until mixture is thickened & bubbly.
Continue stirring & cook 1 minute
more. Remove from heat; stir in
cream cheese until completely
melted. Add bacon, stir to combine.

Preheat oven 375 degrees F.

Spread tortilla chips in small baking pan;
top with Cheddar cheese & bake 8-10
minutes. Remove from oven, top with
hot creamy jalapeno sauce. Top with
additional sliced jalapenos, if desired.

Serve with crackers, chips, tortilla chips
or toasted pita wedges

(recipe: realhousemoms.com)

Beefy Taco Dip

1 lb. ground beef
salt/pepper to taste
onion powder, to taste
1 (16 oz) jar salsa
1 (15 oz) jar nacho cheese*
1 (16 oz) container sour cream
1 (16 oz) can refried beans

1 large bag tortilla chips,
for dipping

Brown meat in skillet; add salt/
pepper/onion powder & stir.
Drain & discard liquid. Add meat
to crockpot. Add salsa, nacho
cheese, sour cream & refried
beans to crockpot – stir. Cook
on High 2 hours until heated
through. Turn heat to ‘Warm’
while serving. Serves about 12

*found in chip aisle of grocery

(recipe: themagicalslowcooker.com)

Bacon-wrapped Sausage Bites

3 large links pre-cooked sausage,
such as Kielbasa or Polish, 1 1/2 lb
1/2 one pkg. bacon
1 C. brown sugar
3 T. grainy mustard

Cut sausage into rounds about 1″
thick. Cut bacon slices in half both
ways so that you get 4 long, thin
pieces. Wrap each sausage piece
with one bacon piece, securing
with toothpick; place in crockpot.
Add brown sugar & mustard; gently
stir so sausage is covered with mixture
(it will not cover all, but you don’t want
a big clump of sugar on top). Cover &
cook on Low 6-8 hours or High 4 hours.
Pour into a serving dish or serve from
crockpot. Serves 8

(recipe: merryabouttown.com)

Sweet & Tangy Chicken Wings

4 lbs, or 25 chicken drummettes
1 T. black pepper
1 T. creole seasoning
1 T. garlic powder
1 T. onion powder
2 T. olive oil

2 C. ketchup
1 C. pineapple juice
1/4 C. apple cider vinegar
8 T. brown sugar
1/2 tsp. black pepper
1/2 T. dry mustard
2 tsp. creole seasonings or
seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 T. molasses
1/2 T. lemon juice
1/2 T. Worcestershire sauce

Rinse drummettes, pat dry then place
in large bowl. Coat with olive oil & spices,
mix well – set aside. Mix all marinade
ingredients together, reserving 1 C. Pour
remaining marinade over chicken. Allow
chicken to marinade in refrigerator at
least 4 hours or overnight.
Remove from refrigerator; place chicken &
marinade in crockpot & cook on High 4 hours.

Preheat oven to BROIL
Transfer wings to a baking pan (discard
juices from crockpot). Baste wings with
reserved marinade & broil 5 minutes on
each side. Baste both sides of wings. Remove
from oven & serve. Serves 4

(recipe: creolecontessa.com)

Buffalo Chicken Biscuits

3 1/2 C. flour
3 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 C. shortening (like Crisco)
1 1/3 C. milk
2/3 C. blue cheese, crumbled

Buffalo Chicken filling:
2 C. cooked chicken, shredded*
1/3 C. hot sauce (your choice)
2 T. butter, melted
1/3 C. blue cheese, crumbled

Preheat oven 400 degrees F.
In medium bowl combine chicken, hot
sauce & butter; set aside.
In large bowl combine flour, sugar, baking
powder & salt. Cut in shortening until
mixture resembles peas. Add milk & blue
cheese; stir until mixture comes together in
a ball. Knead mixture a few minutes then,
using your hands, pat dough down to 1/2″
thickness. Using a 2″ or larger cutter (poster
uses a small jelly jar) cut dough into circles.
Arrange half of circles on a baking sheet.
Scoop one Tablespoon of chicken mixture
into center of dough circles. Place a small
chunk of blue cheese on top of chicken
mixture on each circle. Moisten the edge
of the dough slightly & top with another
circle of dough; pinch edges to seal.
Bake 12-15 minutes.
Once baked, they can be stored in fridge for
a few days & reheated in oven when needed.
They can also be frozen. Serves 14

*Poster uses a already cooked rotisserie
chicken for this

(recipe: abeautifulbite.com)

Spicy Pepperjack Dip &
Pizza Crust Dippers

1 (8 oz) pkg cream cheese, softened
1 T. olive oil
1/2 C. chopped onion
1/2 C. chopped bell pepper
1/2 tsp. salt
1 1/2 C. chopped or shredded,
cooked chicken
1/2 C. salsa
pinch crushed red pepper flakes
1 1/2 C. shredded Pepperjack cheese
1 tsp. chopped cilantro

Preheat oven 350 degrees F.
In skillet, heat olive oil over medium-high
heat. Add onions & peppers; saute 7-10
minutes. Add chicken & crushed red pepper
flakes; cook 3-4 more minutes, remove from
heat. Mix in salsa. Spread cream cheese in
oven-safe dish & top with chicken mixture.
Top with shredded cheese & bake 10 minutes.
Top with cilantro; let cool slightly & serve
with Pizza Crust dippers.

Pizza Crust Dippers:
1 pizza dough
1/2 stick melted butter
1/2 tsp. garlic powder

Preheat oven 450 degrees F.
Spread pizza dough in a pan & bake
10-12 minutes until golden brown.
Mix butter & garlic powder together &
brush crust with mixture. Return crust
to oven 1-2 more minutes. Let cool
slightly then cut into small strips for

(recipe: juleseatsandtreats.com)

Cookies & Cream Dip

1 (8 oz) pkg. cream cheese,
1/2 C. butter, softened
3/4 C. confectioners sugar
2 T. brown sugar
1 tsp. vanilla
2 C. crushed Oreos, divided

Graham crackers, or vanilla
wafers, for dipping

In small bowl beat butter & cream
cheese until light & fluffy. Add sugars
& vanilla; beat until smooth. Stir in
1 1/2 C. Oreos. Sprinkle remaining
Oreos on top, for garnish. Serves 12

(recipe: julieseatsandtreats.com)

Well, my friends, that should hold you
for a day or so – I’m sure I’ll have lots
more “Game Day” recipes coming.

Stay warm & in good health, if you can.




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One CommentLeave a comment

  1. I have my yarn as I told you. Thank you for the the second copy of the afghan it is clearer. I won’t be watching the game–not my thing.

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