Green Olive Dip

8 ounce package cream cheese

small jar pimiento stuffed green olives

heaping tablespoon ranch dressing

green onion

Slice 4 green onions

Drain and chop olives, reserve juice.

Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)

and some of the olive juice to desired dipping consistency.

Stir in the olives and onions.

Serve as a dip for vegetables

or a spread for crackers.

Buffalo Chicken Dip

1 package cream cheese, softened

1 can chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch dressing

8 ounces shredded Colby Jack cheese

I like to use the lowfat Neufchatel cheese

on most occasions.

Frank's Red Hot Wing Sauce is always a favorite.

And this weekend, perhaps leftover turkey 

would be a suitable substitute for the canned chicken.

You have the option of combining the ingredients 

with your electric mixer...

Or layering them in your oven-proof pie plate.

Sprinkle with Shredded Cheese.

Bake, uncovered at 350 degrees for 20 to 25 minutes.

Serve with bread, celery sticks or torilla chips.

Enjoy the big game!

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 

we are focusing on light and fresh dishes for dinner.

I like to add some fruit to my Green Salads,

so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.

Just remember to use moderation...

there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.

I used a package of these walnuts and almonds for our salad on Easter.

It was just the right amount for our small gathering.

Happy Spring!

Cheesy Cracker Snack Mix

1 box Keebler Club Mini-Sticks, Multi-grain

1 box Goldfish Baked Snack Crackers

1 box Cheez-It Snack Crackers

1 bag Fritos

1 bag Bugels,original flavor

2 cups Pretzels

1 bag Puff Corn

1 bag Cheetos

1 envelope Hidden Valley Ranch Dressing Mix, dry

5 oz. Orville Redenbacher's Butter Flavor Popcorn Oil

Put one brown paper grocery bag inside the other. 

This will insures that if the bag splits, you don't loose your crackers.

It will also help absorb the extra oil.

Open and pour contents of all snack packages into the bag.

Mix Ranch Dressing Mix with oil.

Drizzle over the snacks.

Fold bag top over to seal.

Gently shake and turn bag for several minutes 

until all snacks are evenly coated.

Spread snack mix out on paper towels.

Let rest for a few hours to draw off excess oil.

Store in airtight containers.

Chris's Chislic ~ Cowboy Candy

Chris's Chislic

3 pounds beef sirloin, cut into 1/2" cubes

1/4 cup brown sugar

2 tsp. garlic powder

1 tsp. onion powder

2 tbsp. chili powder

2 tsp. ground chipotle chile pepper

2 tbps. salt-free seasoning blend

1 tsp. smoked paprika

3/4 cup Worcestershire Sauce

black pepper to taste

Mix the seasonings and worchestershire sauce.

Trim away as much exterior fat as possible.

Cut beef into uniform sized cubes.  

My electric knife makes this easier.

Place beef cubes in a large mixing bowl. 

Pour seasoning mixture over and marinate in the refrigerator for several hours or overnight.

Thread onto bamboo skewers.

(be sure to soak the skewers in water)

Cook over medium heat for 3 to 5 minutes, 

or to your desired degree of doneness.

Serve with Ranch Dressing for dipping.

Chislic, or grilled cubes of seasoned beef sirloin are a midwest specialty.

I posted a variation on this Chislic recipe last summer.

Click here to revisit that recipe.

Tuesday's Tip of the Day ~ Make Your Own Croutons

Why buy croutons when you can make your own for pennies?

There are usually a few slices of bread at the end of each loaf,

or a couple of hamburger buns that just go out to the birds...Right?

Cut the bread into cubes.  I use my electric knife and it goes so fast.

Bonus: I use whole wheat bread.

Remember, make half your grains whole!

The ingredients are ones you probably have on your spice rack.

Herb Croutons

10-12 slices bread, cut into cubes

1/2 cup olive oil

2 tsp. dried basil

2 tsp. dried oregano

1 tsp. seasoned salt

1/4 tsp. pepper

Mix olive oil with seasonings in your shaker.

Pour over bread cubes and toss until all are seasoned.

Spread bread cubes in a single layer on a baking sheet.

Bake at 350 degrees for 15-20 minutes, stirring after 8 minutes.

Check frequently toward the end of baking time,

and remove from oven when they reach your desired degree of doneness.

Croutons add just the right amount of crunch to 

appetizers, salads and soups.

Click here to go back to my recipe for

Caesar Salad Dip.

Caesar Salad Dip

 

Caesar Salad Dip

1 pkg. Cream Cheese, softened

1 cup Parmesan Cheese

1/2 cup Caesar Dressing

1 cup Romaine Lettuce

1/2 cup Croutons

Place cream cheese, parmesan cheese, and caesar dressing in mixing bowl.

Beat with electric mixer on medium speed, until well blended.

Spread on bottom of 9-inch pie plate.

Top with romaine lettuce and croutons.

Sprinkle with additional parmesan cheese, if desired.

Serve with crackers or vegetable spears, 

such as celery sticks, baby carrots, or strips of bell peppers.

Watermelon, Orange and Feta Salad Platter

1/4 of a small seedless watermelon

1 large orange

1/2 small red onion

2 ounces feta cheese

1/4 cup fresh parsley leaves

4 tsp. olive oil

Course salt

Freshly ground black pepper

Slice watermelon. Remove the rind and cut into wedges.

Cut the peel and pith from the orange.

With a sharp knife, cut into segments, slicing between the membranes.

Arrange watermelon wedges, orange segments, and onion slices on a serving platter or on individual salad plates.

Sprinkle with crumbled feta cheese and chopped parsley.

Drizzle with olive oil and season with salt and pepper.