Ro*tel Tomatoes - Chicken Spaghetti and Ro*tel Dip

My sweet and hilariously funny blogging buddy, Mub, asked about Ro*tel tomatoes in the comment section under Cornbread Tomatoes. I thought I'd answer her question in a post, since some others might not be familiar with Ro*tel Tomatoes.

Hey, Mub!

Ro*tel Tomates are just canned stewed tomatoes that have been kicked-up with some green chillies. If you can't get Ro*tel tomatoes in the Netherlands, just throw in some canned green chillies or chopped jalapeno peppers with a can of stewed tomatoes.
I'm not sure about the rest of the country (USA), but in the South, we do love us some Ro*tel tomatoes. We actually just call it Ro*tel. As in - "I added a can of Ro*tel, and it was just what that recipe needed!" I doubt there's hardly a pantry in my town without at least one can of Ro*tel. Most of us don't like to cut it that close though, so we keep several cans on hand. We put it in dips, stews, casseroles - whatever we're cookin' that we think needs a little kick! We particularly love to pair Ro*tel tomatoes with Kraft's Velveeta cheese product. Note the word - product. I honestly don't know all the ingredients in a loaf (yes, loaf!) of Velveeta, I just know it melts like a dream! Two universal (well, at least below the Mason-Dixon Line), all-time favorite uses for Ro*tel tomatoes and Velveeta are Chicken Spaghetti and Ro*tel Dip.
Chicken Spaghetti is one of those dishes that folks will almost argue over. We all have our favorite version, and no one's is as good as our own momma's. So, here is the basic version of Chicken Spaghetti. It's the one most new cooks start out with. Over the years, as our cooking skills increase, we start to fool around with the recipe and really make the dish ours. I have my own version that I just may have to make really soon, since writing this has done thrown a hankerin' on me!

Basic Chicken Spaghetti

Recipes like this account for most of those extra pounds we carry around in our beloved South!

2 pounds chicken breasts
1 large package spaghetti noodles
1 can Ro*tel tomatoes with chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 small loaf (1-pound) Velveeta cheese, diced
1 small onion and 1 green pepper, chopped and sautéed with a stick of butter
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Coat a 9x13-inch casserole dish with cooking spray.
Boil chicken and de-bone.
In the same water, boil spaghetti and drain.
Mix all ingredients together, except cheddar cheese.
Bake until hot and bubbly, about 30 minutes.
Garnish with cheddar cheese and serve.

Ro*tel Dip

Here’s the bona fide recipe for what we simply call - Ro*tel, the official dip of the South. I wish I had a nickel for every time I’ve been asked - “Hon, why don’t cha make us a little bowl of Ro*tel?” Any cook down here who can’t pull this dish together on a moment’s notice isn’t considered to be worth their salt! Kids of all ages love this stuff! It’s gotten many a mom through many a teenage party! As long as you can keep the Ro*tel comin’, you’re in good shape!
If you want to “get fancy with it,” throw in a pound of browned, drained hamburger meat or pork sausage. And please don't limit this dish to dip status alone. It makes a wonderful sauce! Pour this stuff over some baked potatoes or French fries, and your family and friends will love you forever!
For those of you who live locally, Oby's has the best waffle fries with Ro*tel! Dude, my father-in-law, loves these! There's an Oby's in Oxford and Starkville, the two closest college towns. It's my theory that it's the waffle fries with Ro*tel that keeps the college kids rollin' in Oby's doors!

Ro*tel® Famous Queso Dip

(NOTE: I’ve never seen this served with vegetables! I honestly think you'd get laughed out of town!)

Prep Time: 5 min.
Total Time: 10 min.

1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into ½” cubes
1 can (10oz.) of RO*TEL Diced Tomatoes & Green Chilies, undrained

MIX a 10oz. can of RO*TEL with a 16oz. package of Velveeta Pasteurized Prepared Cheese Product cut into ½” cubes.

HEAT Microwave on HIGH for 5 minutes. Stir after 3 minutes.

EAT Stir and serve with tortilla chips or assorted cut-up vegetables.

Makes 3 cups or 24 servings, 2 Tbsp. each

More great recipes at Tuesdays at the Table!

Hot and Cheesy Chicken Ranch Dip

 Hot and Cheesy Chicken Ranch Dip

I created this for the "Lost Crew," from ingredients I had on hand. They all gave it a big thumbs up! 
I think adding a few chopped green onions to this would taste good and add a pretty color, but I didn't put them, as I wasn't sure the teens would care for them.

Hot and Cheesy Chicken Ranch Dip

2 (8-ounce) packages cream cheese, softened
1 cup mayonnaise
2 cups shredded cheddar cheese, divided
1 packet ranch dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash or two of hot sauce
1 large can chicken, drained

Preheat oven to 350 degrees. Coat a small baking dish with cooking spray.
Combine cream cheese, mayonnaise, 1 cup of the cheddar cheese, dressing mix, garlic powder, onion powder and hot sauce.
Add chicken, stirring gently.
Spoon into baking dish.
Sprinkle with remaining cheddar cheese.
Bake until hot and bubbly, about 15 - 20 minutes.
Serve with tortilla chips.

Janet’s Chicken Dip

Janet’s Chicken Dip

Janet’s Chicken Dip

My friend, Janet, gave me this recipe years ago. She often brings it to our Sunday school Christmas parties! I love it! It was a hit with the "Lost Crew," too! 

2 (8-ounce) blocks cream cheese
2 large cans canned chicken, drained
1 (16-ounce) jar salsa
2 cup Monterey Jack cheese
tortilla chips

Preheat oven to 350 degrees. Lightly coat a 9x13 with cooking spray.
Soften cream cheeses and pat into the bottom pan. 
Spread chicken over cream cheese. 
Pour salsa evenly over chicken. 
Sprinkle with cheese. 
Bake until hot and bubbly - about 20 minutes.
Serve with tortilla chips.

Pepperoni Pizza Dip

Pepperoni Pizza Dip

Pepperoni Pizza Dip

The "Lost Crew" gave this a big thumbs up!


1 (8-ounce) cream cheese, softened
1/2 cup sour cream
1 teaspoon Italian seasonings
1 cup pizza sauce
1 cup pepperonis, chopped
1 cup shredded mozzarella cheese
crackers or bread sticks

Preheat oven to 350 degrees. Coat a pie plate with cooking spray.
Combine cream cheese, sour cream and Italian seasoning in bowl, stirring until smooth.
Spread evenly into pie plate.
Top with pizza sauce, pepperonis, and cheese.
Bake for 15 minutes, or until hot and bubble and cheese is melted.

Yummy Spreads for Bagels, Bagel Chips or Crackers

Bagels, Bagel, Bagels!!!

I had one of my all-time favorite lunches today, a toasted sun-dried tomato bagel spread with homemade pimento and cheese, thanks to Leigh and Brendan, who so kindly brought us a big bag of fresh bagels from the Beagle Bagel yesterday! Logan had a poppy seed with whipped cream cheese! Yum! And, Larry carried several to have for his lunch throughout the week, too!

Here are a few of my favorite bagel spreads!

They are also great with bagel chips and crackers!

Regular, low-fat or fat-free cream cheese can be used in these recipes.

I personally prefer using whipped cream cheese because of its "spreadability."

Crab Spread

1 (8-ounce) cream cheese, softened
1 ( 6-ounce) can crab meat, drained
1 tablespoon lemon juice
1 - 2 finely chopped green onion
dash or two of hot sauce (optional)

Combine all ingredients. Chill.


Fruity Cream Cheese Spread

1 (8-ounce) cream cheese, softened
1/4 cup fruit preserves or marmalade of choice (Strawberry is my favorite!)

Combine cream cheese and preserves. Chill.


Honey Nut Spread

1/4 cup honey
1/4 cup chopped nuts, toasted
1 (8-ounce) cream cheese, softened

Combine all ingredients. Chill.


Smoked Catfish Spread

1 pound catfish, cooked and flaked (I poach mine in a bit of chicken broth in a skillet. It only takes a few minutes!)
1 (8-ounce) cream cheese, softened
3 - 4 chopped green onions
juice of 1 lemon
liquid smoke to taste
cayenne pepper to taste

Combine all ingredients. Chill.

Barbequed Peanuts

This recipe is posted in memory of
Mr. Jimmy Munn.

For years, Mr. Jimmy was the Tom's "Peanut Man" in our area.
He was a very sweet and kind man. 
He will be greatly missed in our church and community.

 Barbecued Peanuts

Barbecued Peanuts

I have made these for well over 20 years. I make them a lot at Christmas. They make great gifts or a tasty snack. They're perfect for munching on while watching a movie or ballgame. Men tend to love these!
For gift giving, there is no need to buy an additional container. Simply remove the label from the jar and make a cute label using your computer. If you like, you can cover the lid with a cute round of scrap fabric and a piece of coordinating ribbon.
Bonus: You won't be able to pack a handful or so of the peanuts back into the jar. You'll just have to eat these! :)

1/3 cup barbecue sauce
2 tablespoons butter, melted
Dash or two of cayenne pepper (optional)
1 jar (16 ounces) dry roasted peanuts

Preheat oven to 325 degrees. If your oven tends to be a bit hot, set it at 300 degrees.
Combine the barbecue sauce, butter and cayenne in a large bowl.
Add peanuts and stir to coat evenly.
Spread onto prepared baking sheet.
Bake, uncovered, for about 30 minutes, stirring every 10 minutes or so.
Spread on waxed paper and cool completely.
Break apart any peanuts that are stuck together and scoop nuts back into jar or another airtight container.

Find more great recipes at Tempt My Tummy Tuesday!

Bar-B-Que Chicken Dip

Bar-B-Que Chicken Dip

Bar-B-Que Chicken Dip

I came across a recipe called Buffalo Chicken Dip that sounded great. The only problem was, we don’t care for buffalo wing sauce. I decided to try the recipe using barbecue sauce instead, and it turned out fantastic. This dip has been a huge success with family and friends. Teens love it!
It is best made with real chicken and ranch dressing made from the packet. But in a pinch, you can use canned chicken and bottled ranch dressing. Our favorite barbecue sauce is KC Masterpiece's Hickory Brown Sugar. I sometimes add a dash or two of hot sauce. The sweetness from the barbecue sauce, the creaminess of the cream cheese, the tanginess of the ranch dressing and the heat from the hot sauce is a really great combination. You can double the ingredients and make this in a 9x13 baking dish.

1 package softened cream cheese
2 cups cooked, shredded chicken
barbecue Sauce
hot sauce (optional)
Ranch Dressing
2 cups shredded Mexican blend cheese
Preheat oven to 350 degrees.
Pat cream cheese in bottom of a pie plate.
Mix chicken with desired amounts of bar-b-que sauce and hot sauce.
Spoon chicken mixture on top of the cream cheese,
Spread desired amount of ranch dressing over chicken mixture.
Sprinkle with cheese.
Bake until cheese is melted and bubbly.
Serve with tortilla chips.

Baked Artichoke Dip

I quickly needed a dip to carry to a church fellowship one Christmas.
I put this dip together with ingredients I had on hand. 
I thought it turned out really well and was quite festive looking.

Baked Artichoke Dip

Baked Artichoke Dip

1 cup mayonnaise
2 cups shredded white cheddar cheese
1 chopped onion
¼ cup chopped roasted red peppers, drained (pimentos would work, too)
1 (14 ounce) can artichoke hearts, drained
A dash or two of hot sauce
½ cup Parmesan cheese
Preheat oven to 350 degrees. Coat small baking dish with cooking spray.
Combine all ingredients except Parmesan cheese and spoon into prepared pan.
Sprinkle with Parmesan cheese.
Bake uncovered for 30 minutes.
Serve with bagel or pita chips.

Green Olive Truffles

"November comes
And November goes,
With the last red berries
And the first white snows.

With night coming early,
And dawn coming late,
And ice in the bucket
And frost by the gate.

The fires burn
And the kettles sing,
And earth sinks to rest
Until next spring."
-  Clyde Watson

 

FUMC Choirboy Scarecrow

 Scarecrow Photo Gallery

It was an absolutely gorgeous day here in our Mayberry-like little town.  Larry and I got up early and went for a walk before church.  The air was crisp. The fall leaves on our tree-lined streets were colorful. Friends and neighbors drove or jogged past and waved or tooted their car horns. The bells of the Methodist church were ringing out praises to our Lord. 

A great beginning to a glorious day!

Dear Donna made Apple Muffins with Crumb Topping for our Sunday school class.  She has a knack for adding a special touch.  I just scoop it up and throw it out there.  Not Donna.  She brings pretty napkins or in some other way makes her dishes extra special.  Today the muffins were baked in pretty autumn-themed paper cups. It’s those little touches that make a dish really special! Thank you, Donna!  The muffins were wonderful!!
 

Can y'all believe it's November?! Holiday pot lucks and finger food fellowships are just around the corner! I personally love "appetizer meals." I hope to share several of my favorite appetizer recipes with you through out the next few weeks.

Here is a truffle recipe that is a bit different. Logan labeled it "interestingly complex but very good!"  It is a lot like the Olive Spread recipe, which Judy and I are so crazy about. These are basically individual cheese balls, which isn't a bad way to serve dishes, especially during the cold and flu season.
This is a little recipe I put together. I love fooling around with recipes like this. Let me know if you can think of a way to improve it! 

 

Green Olive Truffles

Green Olive Truffles

1 (8 ounce) package cream cheese, softened

1 (5 ounce) jar pimento-stuffed green olives, drained and minced

2/3 cup shredded cheddar cheese

1/2 teaspoons garlic powder

chopped nuts

Stir together the cream cheese, green olives, cheddar cheese and garlic powder. Shape into small balls (use a small cookie scoop for uniformity, if you like); roll in chopped nuts to coat. For best flavor, refrigerate for at least 30 minutes before serving.  Serve with crackers.

Linked to Simply Delicious Sundays 

Hidden Valley Ranch Pinwheels

Fine Arts Recipe

Hidden Valley Ranch Pinwheels

2 (8 ounce) packages cream cheese, softened

1 (1 ounce) package Hidden Valley Ranch Original Dressing Mix

2 green onions, minced

4 (12-inch) flour tortillas

1 (4 ounce) jar diced pimentos

1 (4ounce) can diced green chilies

1 (2.5 ounce) can sliced black olives

Mix first three ingredients, spread on tortillas. Drain vegetables and pat dry on paper towels.  Sprinkle equal amounts of remaining ingredients of cream cheese.  Roll tortillas tightly.  Chill at least 2 hours. Cut rolls into 1-inch pieced. Discard ends.

Hot Shrimp Dip and Homemade Pita Chips

 

Hot Shrimp Dip and Homemade Pita Chips

Hot Shrimp Dip

I used low-fat cream cheese, mayo and cheese. 

8 oz. cream cheese, softened (I zap mine for about 30 seconds in the microwave.)
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 teaspoon horseradish sauce (optional)
1 (6 ½ oz.) can tiny shrimp, drained and flaked with a fork
dash of garlic powder
dash of onion powder or 2 chopped green onions
Paprika (for garnish)

Preheat oven to 350 degrees.
Mix the first seven ingredients and place in a small baking dish coated with cooking spray. Bake for 15 - 20 minutes, or until bubbly. Serve with crackers.

I made pita chips to eat with ours. We use the whole wheat variety, so that adds some good fiber to our diet.  They are also fat free. 

Pita Chips

Cut pitas into triangles. I use kitchen shears, but you can cut them with a knife on a cutting board, too.  Cut the edges apart, so that pita chips are one “layer” thick. Place on a cookie tray coated with cooking spray.  Spray chips with additional cooking spray and bake along with the dip for the last 5 minutes or so.  Watch carefully, or they will burn.

More uses for pitas:

Pitas are a staple around here. They are fat free and very versatile! I buy the whole pitas (unsliced), as this adds to the variety of ways they can be used.

I make chips as described above.

For a very low-fat dessert, I cut pitas into triangles, spray them with butter-flavored cooking spray, sprinkle them with cinnamon-sugar and bake them in a 400 degrees oven for about 5 minutes, or until they crisp. Drizzle with just a bit of honey. Yummy!! Much like sopaipillas at a Mexican restaurant.

Pitas are also great for individual pizzas. Heat the oven to 400 degrees. Spread pita with pizza sauce and top with desired toppings and cheese. Pop into the oven and cook until the cheese melts. My favorite pita pizza: spread pita with whipped cream cheese, sprinkle with a bit of feta cheese and shredded Italian blend cheese; bake at 400 degrees until cheese melts. The taste is similar to the 4-cheese pizza at Old Venice.

Artichoke Hummus

Generally, I have found that a person either loves hummus, or they hate it. Logan and I love it. Larry and M.C. think it's awful!! Below is a recipe I made a couple of days ago. I've been having a bit for lunch each day with toasted pita chips.

Artichoke Hummus

Artichoke Hummus

1 (14ounce) can garbanzo beans (drained)
1 (14ounce) can artichoke hearts (drained)
1 - 2 cloves garlic, minced
¼ - ½ teaspoon of cumin
Salt, to taste
1 teaspoon tahini paste (optional)
Juice of 1 - 2 lemons
1/4 cup olive oil

In the bowl of a food processor, combine first seven ingredients; process until smooth.
Drizzle olive oil in slowly while processing.
Sprinkle with paprika. Refrigerate for 1 hour to blend the flavors.

White Cheddar Cheese Ball

We had a Leftover Buffet tonight! I don't usually do this on Tuesday, because the kids are always ready for their pizza. We just had too much food that needed eating before Thursday. Since we'll eat at church tomorrow night, tonight was the night to eat it!
We were looking forward to the Shrimp Scampi Pizza. I'll either make it later in the week, or carry it over to next week. We'll see...

I do have a recipe to share with you though, since some of you may be getting ready to do some "tailgatin'."

I made this cheese ball a few weeks back to share with sweet Donna S. She later e-mailed me saying Don would like the recipe. If I understood correctly, he was thinking of making one of these cheese balls to take to an upcoming Mississippi State football game! I have no doubt that he will make his with some good ole Mississippi State cheese, and that because their cheese is so good, his will be twice as delicious as mine! But, y'all don't tell Don I said that, okay?! ;)

I forgot to snap a photo of this before taking it to Donna's. It looked just like any other cheese ball that's rolled in chopped nuts, so it won't strain your brains to imagine what it looked like! ;)

White Cheddar Cheese Ball

2 (8 ounce) packages cream cheese, softened
2 cups shredded white cheddar cheese
3 green onions, finely chopped
½ teaspoon garlic powder
1 - 1 1/2 cups chopped pecans

Combine cream cheese and cheddar cheese in large bowl; blend well.
Add green onion and garlic powder; mix together until well blended.
Form into a large ball and roll in pecans.
Cover with plastic wrap and chill.
Serve with crackers.

Stuffed Eggs

Stuffed (or Deviled) eggs are a quintessential Southern treat! Do y'all remember me telling you the other day about everyone needing their own unique dish to carry to community suppers and to share with those in need of a meal. There is one exception I should have noted. Anyone can bring a plate of stuffed eggs. There are never enough of these little gems at any gathering. If you want to quickly endear yourself to your fellow church and community members, bring stuffed eggs!! On the other hand, nothing will draw the wrath of the social committee quicker than the taking of more than one stuffed egg when going through the buffet line! Every good momma below the Mason-Dixon drills this bit of Southern etiquette into her dear children, right along with the saying of Yes, Ma'me and Yes, Sir.

Stuffed eggs can be served as an appetizer, but we mostly serve them with the meal.

I am notorious for forgetting to serve the eggs! I will discover them in fridge while cleaning up after the meal. I literally usually make myself a note to get the eggs out of the fridge. I didn't make the note tonight, and the eggs were forgotten. About the time I discovered them still setting in the fridge, Logan came through and said, "Hey, why didn't we get stuffed eggs with supper?!" I told him I forgot, to eat one, and to not say anything else about it! ;) As he was munching down of one of them, he looked over at me and said, "I just love these things!" Most of us down here do!

Stuffed Eggs

Stuffed Eggs

6 eggs
2 tablespoons mayonnaise (This is approximate - use more or less according to your taste.)
1 tablespoon pickle relish
Paprika for garnish

Place eggs in a pot; cover with water. Bring the water to a full boil; put lid on pot and turn burner off. Allow eggs to sit in hot water for about 15 minutes; remove from water and peel under cold, running water.
Cut eggs in half, lengthwise.
Remove the egg yolks and mash them with a fork in a small mixing bowl.
Mix in the mayonnaise and relish. Spoon mixture into the egg shells and sprinkle with paprika.

Sausage Balls & Swiss Cheese Sausage Balls

It was a Baptism Sunday at our church this morning.
We dedicate the entire service to this ordinance and celebration.
It is always a very special day at our church.

We always have a great time of fellowship in our Sunday School class. We are all blessed by this weekly time of encouragement and Bible study. I made a variation of my regular Sausage Balls for today. Here are the recipes and the process I use to make them:

Sausage Balls

Sausage Balls

1 pound sausage
2 cups Bisquick
2 cups shredded sharp cheddar cheese
1/4 water

Brown sausage. Drain well. Cool. In food processor, gently combine sausage and cheese - just for a bit. (This step is optional. We just like the texture this produces. I don't really know why I started do this, but I do.) Mix the sausage/cheese mixture with other ingredients. Shape into bite-sized balls. (Freeze here, if freezing.) Bake at 400 degrees for 10 - 12 minutes. It will take about 15 - 20 minutes if they are frozen.

These can be made more healthful by draining and rinsing the browned meat, and by using low-fat Bisquick. They will be a bit drier. I only had low-fat Bisquick this morning, and I thought they were a bit dry.

Ready for the freezer

How to prepare for freezer:

Roll dough into balls, place them on a cookie sheet or freezer-safe plate, sprayed with cooking spray; freeze. When they are frozen, remove them from the baking sheet/plate and pop them into a Ziploc. You can then remove just the amount you want to cook.

Having a batch of these in the freezer has come in handy many times when people drop by! Sausage balls are good anytime of the day!


Swiss Cheese Sausage Balls

This is the variation I made today. It made a nice change!

1 pound sausage
2 cups Bisquick
2 cups shredded Swiss cheese
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
dash of cayenne pepper
1/4 water

Brown sausage. Drain well. Cool. In food processor, gently combine sausage and cheese - just for a bit. (I have decided this is the key to the texture I get. I don't really know why I started do this, but I do.) Mix the sausage/cheese mixture with other ingredients. Shape into bite-sized balls. (Freeze here, if freezing.) Bake at 400 degrees for 10 - 12 minutes. It will take about 15 - 20 minutes if they are frozen.

Pineapple Cream Cheese Dip & Easy Veggie Dip

I made these two dips last night for our pot luck supper. Larry is so blessed to work with such a great group of people, and I love being able to call all of them my friends, as well! The food was all absolutely wonderful!! Larry made Mark's Smoked Pork Tenderloin, and everyone brought tons of great dishes to accompany it. I have requested all the recipes!! I'll share them as they are passed along to me. I am going to post everything according to category, so that I can label them. Hopefully, this will aid in our finding them later!

Pineapple Cream Cheese Dip

I think you will either really like this, or you'll really not like it. It has that sweet and savory mixture of flavors that some folks really like, and other folks really don't like. It's quick and easy!!

1 (8 ounce) package cream cheese, softened
2 cups crushed pineapple, drained with juice reserved
1 teaspoon onion powder
2 cloves garlic, peeled and crushed

Serve with crackers.


Easy Veggie Dip

This is "ranch-like." We all really like it!

1 c. mayonnaise
1 c. sour cream
2 tsp. dill weed
2 tbsp. parsley
3 tbsp. minced onion

Mix all together, chill and dip with fresh veggies! I served it with carrot sticks, grape tomatoes, celery sticks, cauliflower, and broccoli.

Baked Cheesy Fries

Baked Cheesy Fries

There was an eating function for the kids at church tonight, so it was just Larry and I for supper. I decided to make something quick, yummy and that I don’t make very often - Baked Cheesy Fries. We all loves these fries. They are similar to the ones you get at places like Outback.
I don't usually cook these as a meal. They make a great appetizer or side dish. Since I don't cook very often for just the two of us, it was kind of nice to just throw together a little something like this on the spur of the moment tonight.

I baked some part of a bag of oven crispy fries on my baking stone in a very hot oven until they were nice and brown and crunchy.
I removed them to an oven-safe stoneware platter and sprinkled them with cheddar cheese, mozzarella cheese bacon bits and chopped red onions - green onions work well, too. I just had a red onion in the fridge that needed using.
I turned the broiler on and placed the platter in the oven long enough for the cheeses to melt.
I served these with ranch dressing.

Green Chili Cheese Puffs & Fresh Strawberry Cobbler

Proverbs 18:24b

There is a friend who sticks closer than a brother.
~ NIV

A true friend sticks by you like family.
~ The Message

Yesterday was just a great summer day! Because he was off from work, Larry and I got to do two of our favorite activities together: walk and cook.

We started our day with a nice long walk, and checked in with Dude for a few minutes. When we got home, Larry did some yard work, and the kids and I cleaned the house.

After lunch, Larry and I went to the grocery store and got the ingredients we needed to prepare supper. George and Judy were coming to eat with us!

Y’all know, we all have family that God gave us by virtue of our sharing a common set of genes. Then there’s family that God gives us that are just a gift. While there’s no intertwining of our genetics, there is a very strong connection of spirit. George and Judy are family of the latter nature and have been one of God's greatest blessing in our lives! Some of our favorite years were spent living across the street from George and Judy! They have rejoiced with us, and they have grieved us. They have seen us at our best, and they have seen us at our worst - and they love us anyway! Most of all, they have prayed for us, set before us the examples of how to be loving spouses and great parents, and showed us how to serve God and share his love with others. They truly are “family.”

After we returned from the grocery, Larry and I spent the afternoon together in the kitchen. It was lots of fun! I had chosen a couple of new recipes to try, and he was getting things ready for the grill and making homemade ice cream. I had laid my new cookbook from Priester’s on the counter, opened to one of the new recipes I was using. As he was working on his marinade, Larry accidentally splash Worcestershire sauce on my new cookbook. He immediately apologized and began trying to clean it off, but to no avail. Although I told him it was "ok" and "not to worry about it," I am sure he could detect the disappointment in my face and voice. He went to finish his marinade, and I returned to my meal preparations, as well. A little while later, he came over, gave me a little hug, and said, “I really am sorry about ruining your new cookbook.” By this time, I had already dismissed the incident. I assured him it was fine, and that I shouldn’t have left the cookbook in that spot to begin with.

Later, when I went to return the cookbook to its place on the shelf, it occurred to me that prior to the accident, the cookbook had been a new little treasure I possessed, but now it really belonged to me. Those stains will serve as a reminder of a fun afternoon spent in the kitchen with my husband, cooking supper for two of our favorite people in the world. The cookbook is now a true treasure!

We always have a great time when we get to visit with George and Judy!! Tonight was no exception!! Dear, sweet Judy brought us some fresh squash and tomatoes from her garden!!

Here are a couple of new recipes I tried. Everyone gave them a big thumbs up!!

Green Chili Cheese Puffs

These were very tasty! Logan and Judy thought they were great as are. Larry and I thought I might add just a bit more flour next time. This recipe was inspired by Priester's Presents Dining on the Victorian Veranda by Gene Westbrooks.

Get your copy by calling: 1-800-277-3226

½ cup butter, softened
2 cups sharp cheddar cheese, grated
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup all-purpose flour
1 (4 oz.) can chopped green chilies

Preheat oven to 375 degrees.
Using an electric mixer, cream together margarine and grated cheese.
In a separate bowl, combine flour, salt and cayenne.
Add green chilies and flour mixture to butter and cheese mixture. Blend just until combined. If dough is a bit sticky, refrigerate for about 30 minutes. Form into small balls and bake on a sprayed baking sheet for about 12 - 15 minutes.
These can be made ahead and frozen. Freeze balls on freezer-safe plate. When frozen transfer to a plastic zippered bag. If baking from frozen state, you will need to slightly increase the cooking time, about 18 minutes or so.

Fresh Strawberry Cobbler

Fresh Strawberry Cobbler

I found this little recipe on the net. I think it would work well with peaches and blueberries, too!

1 stick butter
4 c. strawberries, washed, hulled and halved
2 c. sugar, divided
1 c. self-rising flour
1 c. milk
1/4 cup sugar, Optional - for sprinkling over cobbler

Preheat oven to 375 degrees.
Melt 1 stick butter in 9x13 inch pan.
Mix together prepared strawberries and 1 cup of the sugar. Put in saucepan, bring to boil.
Mix together second cup sugar, 1 cup flour, 1 cup milk. Blend until moistened. Pour batter over melted butter.
Pour strawberry mixture over batter. Sprinkle with 1/4 cup sugar.
Bake 30 minutes. Great topped with vanilla ice cream.

Dewey Destin's and Hot Crab and Cheese Dip

Sign at the Original Dewey Destin's

When we were on vacation a couple of weeks ago, we asked a few Destin locals where we should go to get some good fried shrimp. They all assured us that Dewey Destin's was the place to go. They didn't steer us wrong! Most of the time asking a local is the best way to find the really good places to eat. It won't take you long to know if you're talking to a real foodie. If you ask a resident for a restaurant recommendation, and they start to rattle off the name of all the chain eateries in town, politely thank them, and move on. However, if you ask a local, and the first sentence is something like this - "Well, it doesn't look like much, but the best food in town is at this little place where we all like to go" - then listen up! You've probably found what you're looking for!!

There are two Dewey Destin's locations. The older location is literally "a hole in the wall"on the bay, as we were "warned" by a couple of its regulars, who highly recommended it. The second location is just recently completed and is on the wharf. It is what I term casual dining. The contrast between the two atmospheres is stark, but the menu and food are the same. We loved them both! It just depends on what kind of dining experience you are looking for. The kids both said they preferred eating on the peer at the original "hole in the wall" location best. It was the pick of the locals we spoke with, as well.

We did have a bit of trouble when we went to eat at the newer location. Our waitress initially refused to serve us. Fortunately, I caught on pretty quickly, covered the Ole Miss logo on my shirt with my hand, and she was appeased. :) She is a sweet and funny young lady who plays soccer for the Gators. She's a great little waitress, too!

Now, let me tell you a bit about the food. Dewey Destin's fried shrimp is simply some of the best we've ever eaten! We also loved the stuffed shrimp. They're available fried or broiled. Both were excellent. The key lime pie was very good, too.

The owner of the restaurant, Dewey Destin, is a descendant of the family who founded the city. Dewey Destin's is one of the restaurants featured in the current Taste of the South magazine. Be sure to check it out!

If you're planning on spending a few days in Destin, we highly recommend that you eat at Dewey Destin's on your first day. This will give you a chance to eat there again during your trip, because we're pretty sure most of you will be like us. One order of Dewey's fried shrimp won't be enough!

Another one of our favorite items at Dewey Destin's is the Crab Dip. In the words of Rachel Ray, "Yum-o!" Below is a crab dip recipe I've made for years. It always gets rave reviews! I originally got the recipe from Carol T. Carol is a great cook and sweet friend. Thanks for this recipe, Carol! It has brought much pleasure to our family over the years!

Hot Crab and Cheese Dip

2 - 8 oz. cream cheeses
6 tablespoons milk (I don't usually add the milk.)
1 T. finely chopped onion (I sometimes substitute 1/2 teaspoon of onion powder.)
1/2 t. horseradish
dash or two of garlic powder
1 or 2 cans of lump crabmeat, drained (I usually use one.)
4 T. grated Parmesan cheese (I use about 3/4 cup, divided)

Combine first 5 ingredients (and I add about 1/2 cup of Parmesan cheese); fold in crabmeat. Spoon into a greased 4-cup baking dish. Sprinkle with Parmesan cheese. Bake at 400 degrees for 20 minutes. Serve with crackers.

Olive Spread or Cheese Ball

This spread is my favorite!
I first tried it at Judy R.’s house years ago.
It was love at first bite!
Judy and I are just crazy about this concoction.
Our husbands can’t stand it!
This works out well for Judy and me. More for us!!
Judy makes a big bowl of this yummy spread
at the holidays. She and I sit down at her kitchen table
with it and a box of crackers and have a feast!

Olive Spread

8 ounces softened cream cheese
1/2 cup mayonnaise
1/2 cup chopped pecans
1 cup chopped pimento-stuffed green olives
2 tablespoons juice from the olive jar

Directions:

Mix all the ingredients well. This spread will keep in the fridge for weeks. Serve with crackers. This is a great filling for finger sandwiches, too!

This recipe is easily adapted into a cheese ball. Just increase the cream cheese to 12 ounces and eliminate the olive juice. Form mixture into a ball, and roll in chopped nuts. Serve with crackers.