Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Thursday, October 4, 2012
Sunday, December 6, 2009
She Scores!!!! LOL
The pie was a total HIT!!! Everybody that got a piece raved that it tasted just like Grandma's!! Whoop Whoop Whoop!! Tango score's big points!!
I got a picture of a mess of a piece that I had to take away from my DH LOL he was rushing me, but haven't uploaded it to see if it came out! It's ALL his fault if it didn't!! It's looks OK?
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Half the Ho Ho cake got gone too!! I don't like the picture of this one. I'll get one tomorrow!
This is from today
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left to right SIL, BIL, DH in back, Me, FIL, MIL
Than for all y'all that have snow I have these blooming!!
Paper plant
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Azalea
</>
Lantana
</>
Than I made this dip last night that I didn't tell you about cause I was waiting on permission to post the recipe on my blog!
You can find the original recipe here at Big Red Kitchen, she has a lot of good looking recipes!
</>
It's super fabulous!! I should have cut it in half but my my my is it good!! It's a keeper in my book!!
Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.
I got a picture of a mess of a piece that I had to take away from my DH LOL he was rushing me, but haven't uploaded it to see if it came out! It's ALL his fault if it didn't!! It's looks OK?
</>Half the Ho Ho cake got gone too!! I don't like the picture of this one. I'll get one tomorrow!
This is from today
</>left to right SIL, BIL, DH in back, Me, FIL, MIL
Than for all y'all that have snow I have these blooming!!
Paper plant
</>Azalea
</>Lantana
</>Than I made this dip last night that I didn't tell you about cause I was waiting on permission to post the recipe on my blog!
You can find the original recipe here at Big Red Kitchen, she has a lot of good looking recipes!
</>It's super fabulous!! I should have cut it in half but my my my is it good!! It's a keeper in my book!!
Jalapeño Popper Dip
2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted
In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.
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