BEWARE! If you make this Baked Pimento Dip, you will not be able to stop eating it. Yes, this appetizer is absolutely delicious. Appetizer?? Can’t it be a whole meal?? I don’t see why not. After all, I didn’t even have to make any alterations to the recipe to satisfy my taste buds, which is a miracle in itself.
I baked the Pimento Dip on Christmas Eve, and it was a hit with the entire family. Although it doesn’t exactly go along with 99% of the population’s New Year’s resolutions…a girl can cheat once in a while, right? Right! Enjoy!
10 Slices Bacon
1 Pound Cheddar Cheese
1 4-ounce jar Pimentos
1 cup Mayonnaise
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Granulated Garlic
1 Bunch Green Onions, Diced
Cut bacon into 1/2 inch pieces then cook until crispy. Drain bacon on paper towels. Set aside.
Shred cheese then add to a medium-sized mixing bowl. Add cooked bacon, pimentos, mayonnaise, salt, cayenne pepper and garlic then mix well until all ingredients are thoroughly incorporated. Fold in green onions.
Spread cheese mixture into a serving bowl and refrigerate until ready to serve. Serve as a sandwich spread, atop burgers or with crackers, pita wedges, celery sticks or anything else!
The only thing better than peanut butter pie is hot fudge peanut butter pie. Oh. My. Gosh. Just think of how deliciously smooth and creamy peanut butter pie is, now add an abundance of hot fudge and peanut butter on top! This dessert was a holiday favorite, a delicious twist on a dessert that will never be turned down!
For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve. If that isn’t making love to your tastebuds, I don’t know what is.
I’m an appetizer maniac. So when I found a recipe titled “Crack Bread,” I knew I had to try it! The bacon, cheddar cheese and ranch mix make a delicious combination, but I think I’d add a few more things such as garlic (I put garlic on everything), parsley, ham….now my mind is starting to wander. Make sure you get the ingredients as far into the bread slices as you can, or it’s definitely not as good. Enjoy!
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
There’s a reason these little guys are called crack weenies! Absolutely phenomenal. Once you get past the fact that they’re fat wrapped in fat, you can fully enjoy these bacon-wrapped weenies. The brown sugar glaze gives them a sweet taste that bring pure happiness to your taste buds. I made a huge batch of them for a Super Bowl party and not one was left!
- 1 pound Bacon, Cut Into Thirds
- 1 pound Smokies
- 1 stick Butter
- 2 cups Brown Sugar
Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Butter Brickle Frozen Delight
This dessert will go down as one of the best I have and ever will make!!! I made it for Easter this year and after stuffing our faces with leg of lamb, mashed potatoes and gravy, salad, rolls and everything else my mom and I could fit on the table, there was NO way we could only take one bite of this delicious dessert. Every bite tastes like a slice of heaven. There’s no doubt in my mind that I will make this dessert for years to come.
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar
1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
1. Preheat oven to 350 degrees F (175 degrees C). 2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan. 3. Bake 6 minutes, until set. Cool completely. 4. Preheat oven to 400 degrees F (200 degrees C). 5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet. 6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely. 7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. 8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.