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Thanksgiving 7-Layer Pie Dip with Pie Crust Dipping Sticks

Thanksgiving 7-Layer Pie Dip with Pie Crust Dipping Sticks



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Layers of yummy pie filling and marshmallow fluff with cinnamon-sugar pie crust sticks!MORE+LESS-

Updated September 20, 2016

Make with

Pillsbury Pie Crust

1

(30 oz.) can pumpkin pie filling mix (not pure pumpkin)

1

(13 oz.) jar marshmallow crème

1

(21 oz.) can apple pie filling

1

(21 oz.) can cherry pie filling

2

cups Nature Valley™ oats 'n honey crunchy granola bar

For pie crust dipping sticks:

1

(14.1 oz.) package Pillsbury™ Refrigerated Pie Crust

Hide Images

  • 1

    Depending on the size of your individual dishes, start the layering with approximately 3 tablespoons of pumpkin pie filling mix. Smooth so it forms a nice edge around the glass.

  • 2

    Next, make a nice layer of marshmallow crème. Carefully arrange the apple pie filling around the edge of the dish first and then fill in the center. Make another layer using the marshmallow crème. Spread the cherry pie filling on top.

  • 3

    Mix the melted butter and the Nature Valley™ Oats ‘n Honey Crunch Granola bar together and sprinkle on top.

  • 4

    For pie crust dipping sticks: Unroll pie crust and cut into 1-inch strips.

  • 5

    Lay the pie crust strips on a cookie sheet lined with parchment paper. Brush with melted butter. Combine sugar and cinnamon and sprinkle on top.

  • 6

    Carefully twist sticks, pressing the pie crust as you twist so it holds its shape while baking. Sprinkle more cinnamon-sugar mixture on top.

Expert Tips

  • Use a pizza cutter to cut pie dough.

No nutrition information available for this recipe

More About This Recipe

  • Making pies for Thanksgiving is always such a dilemma. Pumpkin pie is a must, but my husband loves cherry and my son loves apple. And then there’s me, who loves all three!

    And I want to eat all three for dessert.

    Which is a little much, even for me.

    Not to mention how much time it takes to make three pies. Like I really don’t have anything else going on, hosting Thanksgiving dinner and all, right? Right?

    Here’s the perfect solution: Thanksgiving 7-Layer Pie Dip. That’s right. Three pies, combined in a dish with pie crust dipping sticks that are dusted with cinnamon and sugar.

    Brilliant. Not only does it solve my pie gluttony problem, it’s a timesaver!

    What are we waiting for, let’s make some yummy pie dip!

    Grab your pie fillings, granola and butter. Oh yeah, and marshmallow creme . YUM.

    First, spread out a nice layer of pumpkin pie filling in the bottom of your dish. DON’T use pure pumpkin out of the can, use pumpkin pie MIX.

    Now top with a layer of marshmallow creme.

    Next, create a layer with the apple pie filling. Arrange the apples around the edge of the glass first so you can see the apples.

    Then put more marshmallow creme on top.

    Make the top layer the cherry pie filling.

    Mix the melted butter and granola together and sprinkle on top!

    For the pie crust dipping sticks, unroll pie dough and cut into strips. Use a pizza cutter to make it easier!

    Brush strips with butter and sprinkle with cinnamon and sugar.

    Twist the strips, pinching together while twisting so they hold their shape. Sprinkle more cinnamon and sugar because, well, why not? Bake at 400ºF until golden (about 10 minutes).

    This layered pie dip with pie crust dipping sticks is something I’m truly thankful for!


MSJ Thanksgiving Favorites

Cut brie cheese in slices. Place brie in glass bakeware. Pour 2 tablespoons of honey on top of cheese. Sprinkle chopped walnuts on top of cheese with honey. Bake at 400 °F for 15 minutes. Grab crackers and dip away

Sam’s family – Mock Oyster Dip1 stick butter, divided1/2 large onion, chopped1 10oz package chopped broccoli, cooked1 4oz can mushroom pieces1 can cream of mushroom soup1 roll Kraft garlic cheeseWorcestershire sauce to tasteHot sauce to taste

Saute onion in half stick of butter. Add soup and cheese roll and melt. Add cooked broccoli and add remainder of ingredients. You can also add chopped celery and green or red bell peppers if you wish.

Jodi’s family – Mini Sausage Ball Muffins2 cups all purpose baking mix1 lb pork sausage2 cups shredded sharp cheddar cheese

Combine all ingredients in large bowl, pressing together with hands. Spoon round tablespoons into lightly greased mini muffin pans. Bake at 400 for 13-15 minutes or until lightly browned. Serve with ranch or honey mustard dipping sauce.

Sides

Murphy’s Grandmother’s Cheese Straws1 cup butter2 cups sharp cheddar cheese, grated2 2/3 cup flourdash red pepper1/4 teaspoon salt

Mix all ingredients together well. Roll thin and cut into narrow strips. Bake at 275 degrees for about 10 minutes. Makes about 4 dozen.

Jodi’s family – Cornbread Dressing4 cups of crumbled cornbread (homemade or a mix)1 can of cream of chicken soupchopped onion (about a cup)chopped green pepper (about a cup)chopped celery (about a cup)broth from the cooked chickenwhole chicken – cut up and boiled

Saute the onions, pepper and celery in butter. Boil a chicken (let it cool) and take the meat off of the bone. mix up the crumbled cornbread, soup, chicken and all other ingredients. Put in a casserole dish – the cornbread should be moist. Flatten it out across the top. Bake at 350 degrees until golden on top.

Murphy’s family – Cauliflower Casserole1 large head cauliflower, broken into small florets1/2 cup butter, melted1/4 cup grated Parmesan cheese2/3 cup Italian seasoned bread crumbs (Panko makes this perfect!)1 pinch salt1 teaspoon crushed red pepper flakes1 cup shredded Cheddar cheese

Preheat oven to 350. Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover and cook for about 10 minutes. Drain and place in a 2 quart casserole dish. In a small bowl mix together butter, Parmesan cheese, Panko bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese. Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly!

Bourbon Sweet Potato Casserole4 (lb) cans sweet potatoes1 cup sugar1/4 cup buttermilk1/4 cup bourbon1/2 cup chopped pecansmarshmallows

Heat potatoes in juice. Drain. Mash well. Add sugar, butter, whiskey and enough milk till it’s the consistency of mash potatoes. Place in buttered casserole. Sprinkle pecans on top. Heat at 350 degrees until bubbling, then cover top with marshmallows and brown. Serves 8-10.

Sam’s family – Corn Souffle’1/2 cup butter, melted2 eggs, beaten1 (8.5 oz) package dry cornbread mix1 (15 oz) can whole kernel corn, drained1 (14.75 oz) can creamed corn1 cup sour cream

Preheat oven to 350 degrees F and lightly grease a 9×9 inch baking dish. In a medium bowl, combine butter, eggs, cornbread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish and bake for 45 minutes in the preheated oven or until the top is golden brown.

Jodi’s family – The Lady’s Cheesy Mac2 cups elbow macaroni2 cups shredded Cheddar cheese, plus extra for topping4 tablespoons (1/2 stick) butter, cut into pieces3 large eggs, lightly beaten1 cup whole milk or evaporated milk1/2 cup sour cream1/2 teaspoon salt

Preheat oven to 350 degrees. Lightly grease a 13×9 inch baking dish with butter, oil, or cooking spray. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and transfer to a large bowl. Add the 2 cups Cheddar and the butter, stirring until the pasta is coated. In a medium bowl, whisk together the eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine. Scrape the mixture into the prepared baking dish. Bake until golden, 35 to 40 minutes. Take the dish out of the oven and top with extra cheese, then return it to the oven until the cheese is melted and beginning to brown, about 5 minutes. Serve hot.

Sam’s family – Broccoli Casserole8 oz jar cheez-whiz1 stick butter1 cup uncooked rice, cooked (makes about 3 cups cooked)1 medium onion, chopped1 can golden mushroom soup2 frozen boxes of broccoli, thawed

Combine broccoli, soup butter and onions. Cook over low heat until broccoli and onions are done. Add Cheez-Whiz and cook until melted and mix with cooked rice. Put in 9×13 casserole dish. Bake at 350 for 25-30 minutes.

Almond and Green Bean Casserole16 ounces sharp cheddar cheese, grated3 green onions, chopped1 can cream of shrimp soup4 cans whole green beans, drained4-6 ounce of slivered almonds1 (4 oz) jar of pimentosTony Chachere seasoning to taste (or salt and pepper)

Saute onions in 3 tablespoons of butter. Add the rest of the ingredients, save 1 cup of cheese to sprinkle on top. Bake in 9×13 open casserole dish at 350 for 30 minutes.

Sam’s family – Potato Salad10 lbs of potatoes, cubed and boiled10 eggs, boileddill relish to taste1/2 lb ham, slices cut into small pieces1 quart mayo (put in a little less than 1 quart and add more if needed)REAL Bacon bits, to tasteSalt and Pepper to taste

Mix all together and adjust to your tastes. This recipe makes a lot, so for a small batch just cut it in half.

Potato Casserole1 (2 lb) package frozen hash brown potatoes, thawed1 (10.75 oz) can condensed cream of potato soup1 (10/75 oz) can condensed cream of celery soup1 (16 oz) container sour cream1/4 cup milk1/2 cup chopped onion1 teaspoon salt1/2 teaspoon pepper1/5 teaspoon dried dill wee1 1/2 cups shredded Cheddar Cheesepaprika to taste

Preheat oven to 350. Grease a 9×13 inch baking dish. In a large bowl, combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.

Breads

Jodi’s family – Maw Maw’s Yeast Rolls2 cups warm water1 yeast cake or pkg1/2 cup shortening1/2 cup sugar1 egg1 teaspoon salt

Mix about 6 cups plain flour with yeast and salt. Set aside. Mix egg, sugar, water and shortening. Beat well. Add dry ingredients. Mix well. Refrigerate for about a day. Spoon out a small amount and roll in a little flour. Place on a lightly greased baking sheet and them them rise several hours before baking. Bake at 375 or 400 until lightly browned. These will keep in the refrigerator for several days.

Jodi’s family – Pumpkin Bread2 cups canned pumpkin3 cups sugar1 cup water1 cup vegetable oil4 eggs3 1/3 cups all-purpose flour2 teaspoons baking soda2 teaspoons cinnamon1 teaspoon salt1 teaspoon baking powder1/2 teaspoon nutmeg3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Click here to watch Jodi make the pumpkin bread and to see the nutrition facts!

Breakfast

Jodi’s family – Crock Pot breakfast casserole1 bag frozen hash browns12 eggs1 cup milk1 tablespoon ground mustard1 roll sausage (orginal, hot, maple..whatever your family likes!)salt and pepper1 large bag cheddar cheese, shredded

Spray crock pot with non stick spray and evenly spread hash browns at the bottom. Crack 12 large eggs in a bowl and whisk. Add the milk. Sprinkle in ground mustard. Add plenty of salt and pepper. Mix well and set aside. Cook the sausage on medium to medium high heat, drain and set aside. Add sausage on top of hash browns in crock pot. Cover sausage with cheddar cheese. As much or as little as you like. Mix up the hash browns, sausage and cheese. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out. Turn the crock pot on low for 8-10 hours.

Some extras you can add – diced chiles, salsa (on top when serving), diced green onions.

Sam and Jodi’s families – Sausage Brunch Casserole (NOT in the crock pot!)1 1/2 pounds ground pork sausage (Sam uses 2 lbs)1 (8 ounce) package refrigerated crescent roll dough2 cups mozzarella cheese (Sam modified this with cheddar cheese)4 eggs, beaten3/4 cup milksalt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper pour over crescent rolls. Bake in preheated oven for 15 -25 minutes, until bubbly and rolls are baked.

Desserts

Murphy’s family – Heidi’s Gingersnap cookies (and they’re snappy!)3/4 cup shortening1 cup brown sugar1/2 cup molasses1 egg2 1/4 cups flour2 teaspoons baking soda1/2 teaspoon salt1 teaspoon ginger1 teaspoon cinnamon1/2 teaspoon cloves (optional)

Preheat oven to 375. Cream shortening, brown sugar, molasses and egg till fluffy. Sift together flour, baking soda, salt, ginger, cinnamon and cloves stir into molasses mixture. Form into small balls about the size of a walnut. Roll in granulated sugar place 2 inches apart on greased cookie sheet. Bake at 375 for 12 minutes. Makes about 5 dozen.

Jodi’s family – 7 layer bars1/3 cup butter or margarine1 1/2 cups graham cracker crumbs1 (7-ounce) can flaked coconut1 cup (6 ounces) semisweet chocolate morsels1 cup (6 ounces) butterscotch morsels1 (14-ounce) can sweetened condensed milk1 cup chopped pecans

Place butter in a 13×9 inch pan bake at 325 degrees for 3 minutes or until melted. Add graham cracker crumbs and remaining ingredients, layering in the order listed. (Do not stir.) Bake at 325 for 30 minutes. Cool completely in pan Cut into bars. Yields 3 dozen.

Sam’s family – 7-UP Pound Cake2 sticks butter1/2 cup Crisco2 1/2 cups sugar5 eggs3 cups flour1 (6 oz) regular bottle 7-UP1 teaspoon vanilla1 teaspoon lemon extract

Cream together butter, Crisco, and sugar. Add eggs, one at a time, and beat well after each one. Alternate flour and 7-UP, beating with after each addition. Add flavorings. Pour into greased tub or Bundt pan. Bake at 350 for 45 minutes. Reduce heat to 300 for 35 minutes or till done.

Producer David’s Family – Lemon Meringue PiePie Shell: 1 0-inch Basic Pie CrustPrick sides and bottom of empty pie shell with fork. Bake at 375 degrees for 8-10 minutes. Set aside to cool.

Lemon Filling:1 1/2 cups sugar6 tablespoons cornstarch1 cup water1/2 cup milk3 egg yolks, beaten3 tablespoons butter or margarine1/2 cup lemon juice1/2 teaspoon salt grated rind of one lemon

Combine sugar and cornstarch in medium saucepan. Gradually add water and milk to sugar. Bring to a boil over medium high heat, stirring constantly. Boil and stir for 1 minute. Slowly pour about half of the cooked mixture into the egg yolks while stirring the yolks. Pour the egg yolk mixture back into the remaining boiled mixture. Boil and stir for 1-1 1/2 minutes. Remove from heat. Stir butter, lemon juice, salt and lemon rind into the filling. Pour into baked pie shell. Set aside.

Eggnog Pound Cake1 yellow cake mix1 pkg instant vanilla pudding3/4 cup eggnog3/4 cup vegetable oil4 eggs1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees. In a large bowl, combine cake mix, pudding mix, eggnog and oil. Beat on low speed until moistened. Add eggs and nutmeg and beat on medium high speed for 4 minutes. Pour into a greased and floured 10 inch bundt pan. Bake for 45-50 minutes. This recipe can also fill 4-5 mini loaf pans for gifts. The cake freezes well and is delicious toasted by the slice!

Rum CakeCake ingredients:1 box yellow cake mix1 cup chopped pecans1 package instant vanilla pudding4 eggs1/2 cup cold water1/2 cup dark rum

Glaze ingredients:1/2 cup dark rum1/4 cup butter1 cup sugar1/4 cup water

Mix all cake ingredients well and stir in nuts. Pour into bundt Bake at 325 degrees for 40-45 minutes. Cool. To make glaze, melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Cool. Stir in rum. Pour over cooled cake.

Pralines1 c. white sugar1 c. brown sugar (1/2 light and 1/2 dark)1 dash salt1/2 c. milk2 Tbsp. white Karo syrup2 Tbsp. butter1 tsp. vanilla1 1/2 c pecan halves

Mix sugar, salt, milk and Karo Syrup in heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecans and drop by tablespoon onto wax paper. When firm store in closed container. Make approx. 2 dozen pralines.

**Be careful! It hardens very quickly!

Chocolate Chip Pecan Pie1 refrigerated pie crust, softened as directed on box3 eggs1 cup sugar1 cup light corn syrup2 tablespoons butter, melted1 teaspoon vanilla1 1/2 cups chopped pecans1/2 cup semisweet chocolate chips or dark chocolate chips

Heat oven to 350. Make pie crust as directed on package, using 9-inch glass pie plate. In large bowl, stir eggs, sugar, corn syrup, butter and vanilla until well blended. Stir in pecans and chocolate. Pour into crust-lined pie plate. Bake 60 to 70 minutes or until set. Cool before cutting.

Easy Skillet Apple Pie2 lbs Granny Smith apples2 lbs Braeburn apples1 teaspoon ground cinnamon3/4 cup granulated sugar1/2 cup butter1 cup firmly packed light brown sugar1 (14.1 oz) package refrigerated pie crusts1 egg white2 tablespoons granulated sugarPreheat oven to 350. Peel apples and cut into 1/2 inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar. Melt butter in a 10-inch cast-iron skillet over medium heat add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust, and top with remaining pie crust. Whisk egg white until foamy. Brush top of pie crust with egg white sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape. Bake at 350 for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on wire rack 30 minutes before serving.This recipe is from Southern Living and a favorite of Emilie’s family!

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Thanksgiving 7-Layer Pie Dip with Pie Crust Dipping Sticks - Recipes

This is the recipe for the very first pumpkin pie I'd ever made, in my life, like ever.

A great moment in my cooking evolution was Thanksgiving of 2002. I was out east, living in an old apartment in New Haven with my then-fiance Andrew (aka The Hubsters). We found ourselves spending Thanksgiving alone together, not being able to fly back home to California for the holiday. Knee deep in first year law school, I needed a desperate change of scenery from mundane Torts and Civil Procedure, so I decided to make Thanksgiving dinner myself, by myself, from scratch, for the first time. ever. And in addition to cooking a turkey for the first time, I also undertook the process of making pumpkin pie, completely from scratch (pastry dough to filling) as well.

I grabbed this recipe from the now-defunct but still awesome Gourmet Magazine and made the pie. Andrew said it was the best he'd ever had, hence the renaming. And I'm so happy and excited to share it with you as well.

Andrew's Favorite Pumpkin Pie
1 prepared, bar-baked pie shell ready for filling (recipe here)
1 (30 oz) can (or 2 15-oz cans) sold-pack unseasoned pumpkin puree (recommend: Libby's or Trader Joe's organic)
3/4 cup + 2 Tbsp packed brown sugar (light or dark is fine)
3/4 cup heavy cream
1/4 cup breandy or congnac
5 large eggs
1/2 tsp kosher salt
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground clove

Preheat oven at 350 degrees.

Ladle the pie filling into your prepared pastry shell, filling to the top. Depending on the size of your baking pan, you may or may not have a little filling leftover. Place filled pie on top in oven and bake for 50-60 minutes, or until filling is set 2 inches from edge but center is still trembling. Ovens vary, so really make sure you're paying attention moreso to how the filling is setting rather than the time -- you really want it firm 2 inches from the edges and a little trembling in the middle more than that and it's undercooked.

Cool pie completely on rack for 2 hours -- filling will continue to set as pie cools.

Serve a large sliced garnished with whipped cream if desired.

  • extra pie crust
  • 1 egg lightly beaten + splash of water for eggwash
  • white sanding sugar or superfine granulated sugar
  • silpat or parchment paper

I like to make a few extra in case some break or burn (and a nice snack for the cook!).

Place cut-outs on a baking dish lined with a silpat or parchment paper. Space them out about an inch apart, then brush the tops with the eggwash. The egg/water mixture will help the sugar adhere to the surface of the cookie. Then sprinkle some of the sugar right on top of the cookies -- don't be shy with it but don't overdo it either!

I like using different shapes of leaves to decorate the pie, but you can use just one shape or two if you like. Whatever you want! You're the artist!


Thanksgiving 7-Layer Pie Dip with Pie Crust Dipping Sticks - Recipes

RELATED RECIPE COLLECTIONS

Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

STRAWBERRY PRETZEL JELLO SALAD
Rating: 4.9 / 5 · Reviews: 51 Page 1 of 3

It won't taste as fresh, and yes, the pretzels may be a little bit soggy. For best taste, prepare this 3-12 hours before serving.

I go Loco over this dessert every time I make it. I hide it from my family in the dishwasher. It is so good. I can't stop thinking about it right now. I will go right this down in my journal. LOVE IT!

My mom has been making this for as long as I can remember, but we never put fruit in the jello. The beauty of this recipe is that the jello is flexible! My brother hates berries, so she usually made it with lime or orange flavored jello. Now we almost always make it with raspberry jello.

Does anyone else have a problem sealing the second layer over the first so the jello doesn't get into the pretzels?


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Thursday, November 20, 2008

Thanksgiving Dinner Menu

Exactly one week from today is Thanksgiving Day. I have been busy planning and preparing for the dinner. There's going to be about 45 people for the dinner. I might not have time to post an entry between now and Thanksgiving because I have tons of stuffs to do. I will also squeeze in my Christmas lights and Christmas decorations outside before it gets too cold to do it. I hope I will have time to take pictures of the food so I will have some materials to post in this blog.

Here's a sample of the Johnson family traditional Thanksgiving dinner menu:

Roast turkey . and all the trimmings, such as gravy, mashed potatoes, stuffings/dressings, and ham. I hope I will be able to find a 22-pound turkey. I looked today, but the biggest I saw was 20 lbs. I will be making some cheesecakes which is my husbands favorite dessert
The kids will be bringing the drinks, side dishes and desserts, desserts and lots of desserts

I will have about 15 Filipino friends at the dinner so maybe I will make the following:

Crema de frutas, ube brazo de mercedes and maybe some nilagang karneng baka (pochero? or bulalo?)

2 comments:

Wow, this is a lot of work! I have to ask you, I have not been lucky to find beef shank for nilagang baka, do you request this cut from the butcher? If I am not mistaken that is beef shank you are using in your nilagang baka. It looks so good!!

Thanks anonymous.
Yes, those are beef shanks. Sometimes I use oxtail too for the nilaga.
Take care!


27 7 layer mexican dip Recipes

7 Layer Mexican Dip

7 Layer Mexican Dip

Most Delish 7 Layer Mexican Dip

Most Delish 7 Layer Mexican Dip

7 Layer Bean Dip

7 Layer Bean Dip

7 Layer Mexican Dip - Fat Free!

7 Layer Mexican Dip - Fat Free!

My 6-Layered 7-Layer Mexican Dip

My 6-Layered 7-Layer Mexican Dip

Vegetarian 7 Layer Bean Dip

Vegetarian 7 Layer Bean Dip

Quick and Easy 7-Layer Bean Dip

Quick and Easy 7-Layer Bean Dip

Rosarita's Super 7 Layer Party Dip

Rosarita's Super 7 Layer Party Dip

Barbara's Ultimate 7 Layer Mexican Dip

Barbara's Ultimate 7 Layer Mexican Dip

7 Layer (Kind Of) Taco Dip

7 Layer (Kind Of) Taco Dip

Mexican 7 Layer Dip

0 Instant Pot 7-1 Price Drop in time for Christmas!

For Thanksgiving, I was able to proof dough for 4 dozen soft, buttery, Dinner Rolls in my Instant Pot! There are 3 yogurt settings and the lowest one is the perfect temp for raising bread.

In the past, I only used my pressure cooker for mashed potatoes and veggies, like carrots. Now I'm cooking up Sunday Pot Roast, making Chocolate cheesecake, One Pot Spaghetti, Creamy Mac N Cheese, Salmon, and much, much more. Even Kettle Popcorn!

So, TODAY only, for a limited time on Amazon, the price for the Instant Pot Duo 7-1 6 quart is $79, For Prime Day in July, it was $69.99. Black Friday this year, it was $68.95. So, now is the time to buy one.

Instant Pot Duo 7-1 6 quart, image from Instant Pot.com

You can purchase through my affiliate link, which does not cost you anything, and by doing so, I receive a very small commission, which I put back into this blog, researching recipes, testing them out and putting them here for you to enjoy.

Thank you for being loyal readers and supporters of Frieda Loves Bread for the past eight years!


Sunday, November 25, 2018

Carrot Soufle

I got this recipe from my sister, Mary. I'm not sure where she got it, but it makes a great side for holiday and company dinners.

2 lbs carrots, boiled until soft
1 stick butter, melted
1/2 - 2/3 cup sugar
2 large eggs
1 tsp vanilla
1 tsp baking powder
1 tsp flour (You can leave this out or use Gluten-free Red Mill 1-to-1 flour for a gluten-free dish.)

Directions:
Blend all ingredients together in a blender. Pour into a greased casserole dish and bake at 350 degrees for 30-35 minutes.


Monday, February 7, 2011

#278_Trisha Yearwood's Cheese Dip

Trisha Yearwood's Cheese Dip

I chanced upon this yummy dip recipe while browsing the net
and made it for the first time for the Super Sunday dinner
and oh, my golly it is so yummy.
I have to warn everybody though that this dip is deadly,
because it is super loaded with cholesterol and fat!!

Pat mixture onto a baking dish

crush some crackers and mix with melted butter for topping.

Top with cooked and crumbled bacon and sliced green onions.

Don't forget your corn chips!

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