Wednesday, August 26, 2015

Caramelized Onion Dip

What a great summer!  I loved having all three of our girls home!  We just took all three to Baylor this past weekend.  Annie is a senior, Jenna is junior and Meg is a freshman.  I love that they are all at Baylor and I love that they are together.  I was telling friends today that I have a serious case of FOMO - "Fear of Missing Out".  I love they are together.  Annie cooked everyone dinner Sunday night before they walked to find their classes.  As a mom, I LOVE that!  I am just so excited for them and I know God has amazing plans for all three!

Meg in her dorm room at Baylor 

I enjoyed cooking different fun, new recipes this summer.  I didn't think we had as many family "sit-down" meals as I had hoped but it was all good.  I will try to keep posting on occasion.  I need to eat healthier so I will try to find some new, yummy, healthy recipes to share.

We were going to a friend's pool to swim the week before the girls left.  I didn't have much time and needed a quick appetizer.  I had all of these ingredients on hand.  And wow, we loved it.  This Caramelized Onion Dip from was the bomb.

Caramelized Onion Dip (adapted from

2 Tbsp butter
2 medium onions, thinly sliced
kosher salt and black pepper
1  8 oz. bar cream cheese, at room temperature
1 cup sour cream
2 Tbsp chopped fresh chives
Potato and vegetable chips for dipping

Melt butter in a large skillet over medium-low heat.  Add the onions and 1/2 tsp kosher salt and cook, stirring occasionally, until deep golden brow, 30 - 35 minutes.  Remove from heat and let cool.  In a medium bowl, mix together the onions, cream cheese, sour cream chives, 1/4 tsp salt and 1/8 tsp pepper.  Serve with chips.

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Friday, August 7, 2015

Corn, Tomato and Onion Summer Salad

I was in Texas with my Baylor friends this past weekend.  We had an amazing time hanging out at the lake and just enjoying everyone and their families.

We never have a shortage of food with this crowd.  My friend Lya is a great cook.  She always has a new favorite recipe!  She made this fresh, yummy summer salad and we all loved it.  She doubled it for our crowd of 22 and we had leftovers for our second night of good eating!

I don't love bleu cheese so I would probably make it with feta cheese or Cotija cheese.  She was sweet and made one bowl with bleu cheese and one without.  Everyone loved both!  The bleu cheese fans went on an on!

Corn, Tomato and Onion Salad


6 ears of roasted corn (approx 4 1/2 cups corn- I used two 16 oz Traders Joes frozen roasted corn)
1 sweet onion, halved and thinly sliced
1 pint grape tomatoes, halved
8 oz crumbled bleu cheese, added just before serving ( or feta or Cotija cheese)


1/4 cup rice vinegar
1/4 cup chopped fresh basil
2 tsp honey
1 tsp kosher salt
1/4 tsp pepper
1/2 cup extra virgin olive oil

Mix the dressing together, and set aside.  Toss with salad items and add cheese just before serving.

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Tuesday, July 28, 2015

Easy Summer Pasta Salad

LOVE this new summer pasta salad!  I found the recipe and Two Peas & Their Pod.  Please visit their fun family blog!

Like I mentioned in an earlier summer post, we have been making a lot of different salads.  They have been great for my family to eat when they are passing through or when we gather to eat together.  This one was really easy and really good.  I typically think a salad is better if the dressing is homemade.  I used Newman's Own Lite Balsamic Dressing for this salad.... and we loved it!

Easy Summer Pasta Salad  (adapted from Two Peas and Their Pod)

16 oz dry pasta ( I used Farfalle/bowtie)
1 small yellow, red and orange bell pepper, seeds removed and diced
1 large cucumber, seeded and diced
1  12 oz. jar of artichoke hearts in water, drained and chopped
1 pint of grape tomatoes, halved or quartered
1 cup balsamic dressing, or more if needed ( I used Newman's Own Lite Balsamic)
1 cup crumbled feta cheese
1/3 cup finely chopped fresh basil
salt and pepper to taste
sprinkling or more of shredded Parmesan cheese

Cook the pasta according to "al dente" directions, Drain.  Toss with a little olive oil to keep from sticking.  In a large bowl, combine the cooled pasta and the chopped vegetables.  Add feta, basil, Parmesan and gently stir to combine.  Salt and pepper to taste.  Chill until ready to serve.

*This was very yummy the next few days.  Add a little more dressing to liven it up if needed
**You can always add grilled chicken or another favorite meat

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Monday, July 20, 2015

Brownies "Whatever Floats Your Boat"

Love these gooey, chocolatey brownies!  They were soft and fudgey, yet they came out of the pan perfectly.  These brownies would be the perfect base to some good vanilla ice cream.

When I saw these brownies were called..."whatever floats your boat" brownies, I knew they would be fun.  I doubled the recipe, added 1 cup of milk chocolate chips and baked in a 9 x 13 metal pan.  They were great!

I have made these brownie three times now.  I love how easy they are, they yummy flavor and that I always have everything on hand.  I added a cup of milk chocolate chips the first time.  I added toffee pieces the second time and I added a variety of milk, dark and white chocolate chips the third time. All were fabulous! Feel free to add to these brownies "whatever floats your boat".  Add craisins, raisins, pecans, pretzel pieces, peanut butter chips, etc.

I found this recipe over at  Please visit for lots of yummy recipes!

"Whatever Floats Your Boat" Brownies (adapted from
   ** Here is the recipe for the 9 x 13 version  See for the 8 x 8 version

2 sticks of butter, melted
1 cup unsweetened cocoa
2 cups white sugar
4 eggs
4 tsp vanilla
1 cup flour
1/2 tsp salt
1 - 2 cups of any add-in

Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray or line with foil.  In a medium bowl, mix melted butter and cocoa.  Add sugar and mix well.  Add eggs one at a time, mixing well after each addition.  Stir in vanilla, flour and salt.  Stir only until you can no longer see the flour.  Don't over-mix!  Fold in "whatever floats your boat" and spread evenly into prepared pan.  Bake at 350 for about 23-25 minutes or until toothpick comes out with moist crumbs - not clean.  Do not over bake or you will have dry brownies!

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