Mississippi Sin Dip

You will love this dip. It came from “gonnawantseconds.com”
Kathleen has some wonderful recipes on her blog. You should check them out!
I can’t wait to make it.

By Kathleen, April 2, 2014
Mississippi Sin Dip

16 Ounces – Sour Cream
8 Ounces – Cream Cheese, at Room Temperature
2 Cups – Sharp Cheddar Cheese, Shredded
1/2 Cup – Ham, Chopped
1/4 Cup – Green Onion, Sliced
Few Dashes or to Taste – Hot Sauce
1 Teaspoon – Worcestershire Sauce
1/4 Teaspoon – Black Pepper
1-16 Ounce. – Loaf French Bread, Unsliced


1. Preheat oven to 350 degrees.

2. Cut a thin, about 1 inch thick, oval slice off the top of the loaf of French bread leaving a couple inch perimeter. Set aside top. Remove most of the soft part of the bread, leaving a sturdy portion on sides and bottom. You can save the soft bread to use later with the dip if desired.

3. Mix the first 8 ingredients together in a medium bowl until well combined. Pour mixture into hollowed bread bowl. Place saved bread top on loaf.

4. Wrap entire loaf in a double thickness of heavy duty aluminum foil and bake in preheated oven for 1 hour. Serve with reserved bread or crackers.


Taco Salad

I love fresh and easy recipes, especially for the summer with everything going on. This is a Taco Salad recipe that I fix a lot when the kids are come over. When they do there’s usually nine of us and still plenty of salad to go around. This is an easy dish to take to family reunions, pot lucks at church and work. Just make sure you take the recipe with you someone will ask for it. There is one thing if I fix this for a family reunion or pot lucks I take everything in zip lock bags to assemble when its time to eat. When I fix it at home, I mix everything together except for the Doritos and the dressing. We like to add our own chips and dressing. It’s totally up to you on how you want to mix it all together. So lets get started.

What you will need:
1 lb. ground beef
1 pkg. taco seasoning
2 large tomatoes, cute into small pieces
2 8oz. bags shredded lettuce
1 8oz. pkg. shredded cheddar cheese
1 bag Doritos(crush them in the bag)
1/2 cup oil
1/2 cup sugar
1/4 cup white vinegar
1/2 cup taco salsa or sauce or more to taste

In a mason jar or anything with a lid add the ingredients for the dressing. I like to use a mason jar because it’s so easy to shake. Shake this really well and place in refrigerator to chill. Brown the ground beef in a skillet and drain, add taco seasoning and mix well. No water. In a large bowl start layering the tomatoes, lettuce, cheese, hamburger, now give it a toss. When ready to serve add the crushed Doritos and make sure to shake the dressing before adding. Now serve, trust me you will love the taste and everyone will love it also.

Sorry I know you like pictures with the recipes, I just had to get this recipe on here. I will add a picture the next time I make it.

Sweet and Sour Pork

This is probably one of my favorite dishes to make. This has been handed down from my grandmother whom I’m name after. It’s light and taste great. If you wish you can use chicken but pork steak taste better. You can use any pepper you wish. I used a red pepper this time only because I caught it on sale. I usually use green pepper. My mother in law always told me that your dishes should look pretty add color! If you make this I think you and your family will love it. Let’s get started.DSCN4878
What you will need:
1 cup chicken bouillon
1 1/2 to 2 lbs. pork steak cut into bite size pieces
4 Tbsp. oil
1 green pepper, sliced into chunks
1 small onion, chopped (can leave in chunks)
1 20oz. can Pineapple chunks
3 Tbsp. cornstarch
1/4 cup plus 1 tsp. sugar
1/4 cup white vinegar
1/2 cup pineapple juice, reserved from pineapple
2 Tbsp. soy sauce
6 cups cooked rice (I use instant rice)
salt and pepper to taste

In a large skillet heat the oil up and add the pork steak. Continue to brown on all sides. While this is cooking start the water for your rice and make your one cup chicken bouillon. When the meat looks like all sides are brown/cooked add the chicken bouillon. Cover and cook on low heat for 20 mins. This is a great time to cut up the green pepper and onion. Drain the pineapple into a bowl, juice will be used later. Now its time to add the green pepper, onion and pineapple to your meat mixture, cover and cook for 10 mins. You want them just tender enough but still crunchy. Mix the sugar, vinegar, pineapple juice, soy sauce and corn starch in a small bowl. I like to use a whisk to make sure corn starch in stirred completely. Add this mixture to your skillet, stir to coat everything and until thickened. Serve over rice.
Now wasn’t that easy. My kids now make this for their families. I know this will be a favorite of yours too. Thanks for letting me bring it to your table. Let me know what you think.

Garlic Mushrooms over Chicken breast

1/4 cup Vegetable Stock
Half of small onion (diced)
Portabella Mushrooms about 9 or 10
2 Garlic Cloves or Garlic paste
Half of fresh lemon
salt and pepper
Flat leaf Parsley ( finely chopped)
1/4 cup White wine your choice
1/4 cup Heavy whipping cream
Extra Virgin Olive oil
To get started slice mushrooms and chop onions set aside. Get your garlic ready, 2 large cloves garlic needs to be like a paste so you will need to dice, add small amount of salt, this helps to bring out the juices. Smash till you have a paste, (or the easier way is to buy a garlic paste). More if you really like garlic. Now you have everything lined up. Now to start cooking, add olive oil to pan enough to cook with, add onions and start to sauté, add your mushrooms continue to sauté for about 5 minutes, add parsley, stir and add garlic. You will want to continue stirring. Let the mushrooms cook down some. Add juice from half a lemon. Be sure to squeeze over your hand to catch the seeds. Stir, add White wine and let the alcohol cook down. Add vegetable stock and cook down about 5 minutes. Then add heavy whipping cream. Lower heat as it cooks down and thickens. Stir until it looks like its thickening. The smell of the sauce will drive you crazy. When the chicken breast is finished, spoon mushroom sauce over it. Don’t forget to top it off with parsley. Now pick your favorite wine.
While this was cooking I started stripes of chicken breast cooked in olive oil on low. You want these to be tender.

Pasta Salad

Pasta Salad
This is probably the best the best Pasta Salad that I’ve ever had. My husband works for the Mennonites and I got the recipe from them. Every where I take it people love it. If you try it you will be hook too.

1 lb. macaroni (I like using the Rotini (spiral) macaroni)
2 cups real mayonnaise ( not salad dressing)
1 cup sugar
1 tsp. salt
3 T mustard
3 T vinegar
1 tsp. celery salt
Chopped vegetables of your choice. I add cauliflower, broccoli, carrots. Sometimes a small onion diced really fine.
Cook the macaroni in a large pan. You will be using the entire box. While this is cooking I usually make the dressing, just put everything in a large bowl and mix. You do want to mix till the sugar is dissolved. Decide on what vegetables you want to use. The broccoli, carrots and cauliflower give it a really pretty color. After the macaroni is done you will want to drain and rinse in cold water a couple times. Mix everything in a very large bowl, cover with a lid. Place in the refrigerator to chill. The salad taste better when all the flavors have blended together. So make this up a day ahead.
If the salad seems dry, just add a little milk. It will help to moisten everything.

This is great for weddings, reunions or any family gatherings.