Wednesday, February 1, 2017

Cheddar Bacon Ranch Cheeseball

Photos courtesy of The Cooking Corner.
     Recently we poker girls got together for our annual birthday card party. Everyone brings a dish and their beverage of choice, along with a birthday card and lottery ticket. We have a grand time and snacks are always a priority. 
     This time I brought an easy cheeseball that I'd been wanting to try for awhile. It was a simple, tasty treat that would be perfect for any upcoming sports events or party.

Cheddar Bacon Ranch Cheeseball
2 (8 oz.) pkg. cream cheese, softened
1 (1 oz.) packet Ranch dressing mix (dry)
1/4 cup onion, fine diced
1 cup cheddar cheese, shredded
1/4 cup chives, freeze-dried
6 strips bacon, cooked and crumbled

Combine all ingredients in medium bowl, mixing well. Form into a ball. 

Wrap in plastic wrap, put in a bowl and refrigerate at least 30 minutes.

Turn onto plate surrounded by choice of crackers.

Serves 10-12.

Thursday, January 19, 2017

Homemade Cocktail Sauce

     Making your own sauces and dressings is much easier than you think. It's also cheaper. Many restaurants make their own salad dressings, but I tried my hand at cocktail sauce. Of course it's the perfect dipper for shrimp, but can used with other dishes as well. I'm not a big fan of ketchup, but any dish using ketchup can be zipped up with cocktail sauce. Yes, even French fries.

Homemade Cocktail Sauce
1 cup ketchup
2 T. (heaping) horseradish
2 T. lemon juice

In a small bow with a lid, combine all ingredients, mixing until well blended.

Cover and refrigerate for at least an hour.

This can easily be done in advance and is good served with cooked, chilled shrimp or as a dipping sauce.

Saturday, December 31, 2016

Biscuit-Topped Turkey Casserole

Photos courtesy The Cooking Corner
    How many of you try recipes that are on the back of a box or can? Most of us have at one time or another. The idea of putting recipes on a product was started by Campbells years ago. The traditional green bean casserole recipe was promoted on the cream of mushroom soup can. Many food companies have joined in that marketing practice. If you ask me, it's smart.
    Not long ago, one of my sons found a recipe on the back of the cream of broccoli soup can and suggested that we try it. After reading it over, I decided it would be a perfect way to recycle some holiday leftovers. I had some smoked turkey that was just waiting to be used and everything else was basic pantry stock.
    This dish was as easy as could be, took little time and turned out to be very filling. The only thing I might change, would be smaller biscuits to get more servings. The big biscuits are very hearty.

Biscuit-Topped Turkey Casserole
1 can (10.75 oz.) condensed cream of broccoli soup
1 can (10.75 oz.) condensed cream of potato soup
2/3 cup milk
1 tsp. parsley

1/2 tsp. rosemary
1/4 tsp. marjoram
1/8 tsp. pepper (black or white)
2 cups (1-16 oz. bag) frozen mixed vegetables
2 cups smoked turkey, cubed
1 pkg. 7 oz. refrigerator biscuits
(I used 10 oz. flaky Grands from Pillsbury)

Preheat oven to 400 degrees.
Spray coat a 11x7x2 inch baking dish.

In medium bowl, mix together soups, milk, spices, vegetables and turkey.
Pour into baking dish.

Bake 20 minutes until mixture is hot and bubbly. Gently stir mixture.
Place biscuits on top of mixture and return to oven.
Continue baking 15 minutes or until biscuits are golden brown.
Ready for oven.

Serves 6 or so.

**cream of celery or cream of chicken may be substituted as well as 2 cups cooked chicken instead of turkey.

Inspired by Campbell's soups.

Casserole just out of oven

Taste Of Home Recipe of the Day