Garden Vegetable Cream Cheese Dip

 One of my favorite grocery stores stocks a snack combo of mini pretzels and garden vegetable cream cheese dip.  I often nab one when I am there because I don't live in the town with that store so I have at least a half hour drive home.  It's good to have a little something to munch on on the way home.  A month or so ago I was craving that flavor combo but I wasn't going to town any time soon.  Plus, I know I can make it for a lot less!  I checked out the ingredients and tested from there.  

It's easy to make and the ingredients are simple.  The spices are the same as my  Homemade Buttermilk Ranch Dressing with the added flavors of carrot and crunchy green pepper.  I was lucky enough to have green peppers from the garden but store bought will do well here too. I didn't include the red bell pepper or cucumbers but it wasn't only because I didn't have peppers on hand and I detest cucumbers (unless they are pickled!)

A little note....I grate the carrot fine and it ends up giving it a slight orange tinge to it.  If you stir the cream cheese and sour cream together first and then add your vegetables the orange won't leak out as much.  It doesn't affect the flavor and I don't mind it. If you are making it for the next day you could wait until then and stir the carrots in.  Honestly, your guests, family and/or friends will be too busy devouring it to take note of it's color. You could also grate it larger if you want more crunch (and less color.) I've given you spice and herb measurements as a guide. Change it up to suit your taste, it's your dip!

I enjoy this dip with gluten free pretzel chips or gluten free pretzel sticks.

Garden Vegetable Cream Cheese Dip

8 ounce pkg cream cheese (I use lite)

1/2 cup sour cream (I use lite)

1-2 Tablespoons milk (as needed for consistency)

1/4 teaspoon dried dill

1/8 teaspoon dried oregano

1/4 teaspoon dried parsley

2 dashes onion powder

2 dashes salt

1/2 green pepper, diced

1 small carrot, finely grated

In a small bowl, mix together the cream cheese, sour cream and herbs and spices.  You can taste it now, add more spices or change up the flavors to suit you.  Stir in the green pepper and carrots.  It is best to let it set for a couple hours (or longer). Serve with pretzel chips, pretzel sticks or your favorite cracker.  

Beef Enchilada Skillet

This dish is so easy and you can have it on the table in a snap.  When you read the ingredients list I know you are going to ask...."I thought you didn't buy canned creamed soups?"  I don't.  However, in this case I do.  I use Amy's Organic Cream of Tomato soup.  The first draw was that it doesn't contain flour for a thickener.  The second, that the other ingredients besides tomato are water, cream, sugar, onions, salt and black pepper.   That's all, no funky preservatives or funny names. 

Someday I will try my home canned roasted tomato sauce to see how to re-create this dish using that.  I am thinking that it will be really good!

Ground pork would be a good substitution in this dish or maybe a mix and match with the ground beef. 

Beef Enchilada Skillet                                                          

1-1/2 pounds ground beef

1 small onion, diced

1 green pepper, diced

1 small can condensed tomato soup (use Amy's Organic for gluten free)

3/4 to 1 cup salsa

1/4 cup water

6 - 6" corn tortillas

1 to 1-1/2 cups shredded cheddar or Mexi blend cheese

Homemade Buttermilk Ranch Dressing

Ranch dressing is popular type of salad dressing here in America.  It boggles my mind that, on occasion, there are restaurants that don't serve it.   Every time I ask for it and they don't have it, the server tells me that they get asked that a lot.  You'd think the owner would get the hint and get the dressing!! 

Those who love ranch dressing also put it on sandwiches, wings, fries, any fried food you can name. I like mine on my Homemade Chicken Strips with Whiskey BBQ Sauce.  Some Midwesterners are even into dipping their pizza in it!  I, myself, never tried it and never will but to each their own.  

This homemade Buttermilk Ranch Dressing doesn't use a pre-measured packet and is so simple to make.  Your greatest patience will be practiced waiting as the dressing chills and the flavors mesh in the fridge.  I've given you spice and herb measurements as a guide.  Change it up to suit your taste, it's your dressing!

Homemade Buttermilk Ranch Dressing                       Printable Recipe

5 Tablespoons mayonnaise (I prefer Hellman's Canola)
3 Tablespoons sour cream (can use lite)
3/4 cup buttermilk
1/4 teaspoon dried dill
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley
2 dashes onion powder
2 dashes salt

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Who loves onion rings?!  Raise your hands!  You can't see, but I have them both up! I don't usually make them from scratch at home but after checking out the frozen options I had to give it a go.  Bagged frozen varieties are usually full of ingredients I can't pronounce and either an overwhelming seasoning or seasonings we don't care for.  The seasoning is simple with these, just salt.  You can taste the vegetable and if you want to dip it in your favorite sauce it won't clash with the flavors.

I'm a ketchup dipper myself but plenty of us Midwesterners dip them in ranch dressing.  I also enjoy them as a crunchy condiment on my BBQ cheeseburger or grilled chicken sandwich! 

My mind has me going and I think the next time I make these I will fry extra and freeze them.  Then I will reheat them in the oven.  One mess, many meals!  

Oh and if you like other fried vegetables and 'shrooms, this works well for those too.

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables 

Printable Recipe

1 large onion, cut into 1/4" slices and separated

1-1/4 cups flour ( I used einkorn flour from Jovial Foods)

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

1 cup milk

3/4 cup bread crumbs ( I used Gluten Free 4C Crumbs and pulsed them so they are smaller)

Canola oil or lard (enough to cover veggies in large sauce pan or deep fat fryer)

Ketchup, ranch dressing or other favorite dipping sauce

Optional veggies:

Whole Mushrooms, washed and dried

Broccoli, cut into bite size pieces

Cauliflower, cut into bite size pieces

Homemade Corn Dogs

Corn dogs can be found at any fair and if you have a craving you can use this easy recipe to make them at home! 

When I make a recipe there are always extras.  They are great for leftovers for school lunch or frozen for reheating another time. 12- 15 minutes in the oven will crisp them up and still be pretty tasty. Fresh is best but homemade frozen corn dogs are way better than store bought.

Homemade Corn Dogs                                                                    Printable Recipe

1 egg

2/3 cup milk

1/2 cup cornmeal

2/3 cup flour (3 T more if using Einkorn flour)

1 Tablespoon sugar
1 Tablespoon honey

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 package hot dogs

Chiles Rellenos - Poblanos Stuffed with Cheese

Have you ever tasted chiles rellenos? If you haven't, let me try to describe it to you! They are poblano chiles (some spice but it is a manageable heat) softened with roasting, then peeled, stuffed with cheese, battered with a fluffy egg batter and fried until crispy. A Mexican version of comfort food. 

The restaurant we eat them at serves it with white cheese sauce drizzled on top. I serve mine with a tomato sauce. It helps to cut all the richness of the cheese that is stuffed inside the pepper.  I use my Restaurant Style Salsa recipe for the sauce.  I'll give you more information below on how to adapt it.

Have your sauce ready then fry up the chiles rellenos. You can keep the rellenos on a cooling rack on a jelly roll pan in a 200* oven so you can enjoy them all at once or your family can eat them as you fry them. 

Chiles Rellenos                                                                     Printable Recipe

4 large poblano peppers
2 cups shredded Chihuahua quesadilla cheese (or a mix of other cheeses that melt, like Monterey Jack and Cheddar)
1/4 to 1/3 cup all-purpose flour for dredging
5 egg whites at room temperature
1 egg yolk, beaten
1/3 cup all-purpose flour
1/4 teaspoon salt
lard or canola oil (1/2-3/4" depth in skillet)

30+ Recipes for Deviled Eggs

Now that the Easter holiday is over I am sure many of you have an overabundance of hard-boiled eggs in the fridge. I usually use our hard-boiled eggs to make egg gravy and serve it over toast. As for the deviled eggs, I've only ever made the traditional deviled eggs. I had no idea there were so many different ways you could actually make them! 

Check the recipes out.  I am sure you will find one, two, three or more you will want to try.  If you are finding this post well after the holiday make a new batch of hard-boiled eggs and chose one or two to serve.  You'll have a hit at your next sports party, family or church potluck! 

25 Spooktacular Halloween Snacks and Treats

Are you looking for some great snacks and treats for your next Halloween get-together, class party or for fun treats for the family and friends? If so you've come to the right post!

I've gathered 25 goodies to share with you. Whether you like sweet or savory, simple or more elaborate, there is something here for everyone. 

Foodie Friends Friday Linky Party #215

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One Pot Tomato Soup with Tortellini and Italian Sausage

Take your tomato soup to a whole new level by adding Italian sausage and cheesy 3 cheese tortellini! This recipe is an easy one to make and it only messes up one pot.  I love a meal that is an easy clean up.  I used a mild sausage but if you like it spicier use a spicier sausage, add red pepper flakes or some dashes of cayenne pepper.

At first I thought there weren't enough tortellini but once they puffed up after cooking the balance was better.  I would still almost use another 1/2 bag of them!   As the garden is coming into season, again, squash from the garden would be a nice addition to this soup.

One Pot Tomato Soup with Tortellini and Italian Sausage           Printable Recipe

1 pound Ground Mild Italian Sausage (If you can't get it ground, buy cased sausages and remove the casing)
1 small onion, shredded or finely diced
28 ounce can crushed tomatoes (or 2 pints home-canned diced tomatoes pureed*)
4 cups homemade chicken broth (or 2 - 14.5 oz cans)
10 basil leaves, sliced thin
1 Small Pkg (9 oz) Three Cheese Tortellini
Approx 2 cups fresh spinach
1 cup shredded Parmesan
salt and pepper to taste

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