A sink full of dirty dishes while making Christmas Wishes!

http://www.the-girl-who-ate-everything.com/2011/05/bloomin-onion-bread.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FofLCo+%

My husband Loves blooming onions we will see if he and the family like this twist on one.  So far looks yummy.  Sliced the bread and stuffed in the cheese and prepared the onions, poppy's, and butter so all I have to do is pour it over the bread and bake on Christmas Day!  

C:\Users\Admin\Downloads\Recipes\Recipe for Bacon Cheese Dip.htm

Bacon Cheese Dip

This dip is chilling in the fridge letting the flavors mingle.  It didn't turn out as thick as I anticipated.  I had planned on serving it on Keebler Toasteds but I think perhaps Ruffles would be a good combination with it! Even though it calls for only a tablespoon of mayo I was running low and had to use fat free.  While I know fat free is better for you I think it and miracle whip often ruin foods with their bitter taste.  It's probably in my head but upon first taste taste I can really taste the fat free mayo.  

C:\Users\Admin\Downloads\Recipes\Recipe for Caramelized French Onion Dip.htm

Onion Dip

This dip is also chilling in the fridge to mingle the flavors.  It was simple to make and I used olive oil mayo instead of the Fat Free hopefully that will take some of the bitter flavor away.  I used the food processor to mince the onions and minced them a little too fine.  They got a little watery and browned a little faster than specified in the recipe.  Don't try to use anything higher than medium low to cook the onions will burn instead of caramelize.  This dip would be great with Ruffles.  

Well I'll let you know how all the recipes go over with the family!  You know how holidays are too much food and too many meals to go to!

Come back Sauce

http://syrupandbiscuits.com/comeback-sauce/

Yet another Pinterest find is the Come Back Sauce.  My husband love the spicy sauce they use for onion rings at many restaurants and Burger King in particular.  I'm hoping this sauce fits the bill, so the next time I forget to beg the cashier for lots and lots of extra sauces I can just pull out some from my own stash!  The chef says to let the items get acquainted for a day before they "get married" so the sauce is ready and in the fridge "chilling out".  The chef say's she uses this sauce on everything.

My attempt to make Chicago Style Pizza for my Chicago boy

Tonight I made a second attempt at creating an UNO deep dish pizza for my Chicago boy. http://www.unos.com/about/press/2009/0109_1.html This particular recipe takes about 3 hours to make with all the prep work and cooling times.   Pizza Huts person pan pizza that came with the BOOK IT program was about as deep dish as this girl ever got growing up.  Therefore, I am clueless on how to perfect this pizza.  Attempt one was a couple of months ago.  We used one 9 inch cake pan, and the crust was WAY to thick but ingredients were cooked to perfection.  Tonight's attempt split the dough among two 9 inch cake pans.  Now the outer crust burnt and the cheese did not melt.  Maybe attempt #3 will go better.  Perhaps I should have cooked the pizza's one at a time, or perhaps our oven temp is off (I'm really leaning towards this one since the fire alarm goes off every time the oven goes above 350 with or without food!!).  I'm really leaning towards find a new recipe that uses cornmeal since my introduction into "Chicago style" pizza was at Lou Mantis and now Talayna's on Baliviere near the history museum in St. Louis (there are 3 this is THE ONE to go to!!!)  which both have a cornbread like taste to me and are generally better the next day.   I shall persevere until the ultimate recipe is found!  Or............I could just call Talayna's http://order.letsorderonline.com/display/menu/talaynasdebaliviere  since their croutons and house salad dressing is TOO DIE FOR!!!!

Christmas 2011

Filled With Love Holiday

Create unique holiday invitations at Shutterfly.com.

View the entire collection of cards.

Todays cooking wrap up! What to make for Christmas?

What I've learned today.....


1. When making rollo pretzel treats they say use half a pecan for a reason. You have to push the melted chocolate down and pieces while more pleasing to eat will cause you to have to daintily sprinkle and burn your finger when you go to push. Also, Reeses cup minitures don't work. Peanut Butter does not melt at the same rate as chocolate and doesn't "push down".


Lesson #2 This salad is much better COLD and watch how much lemon you get in it. I used bottled lemon juice instead of an actual lemon and it was too strong.

http://pinterest.com/pin/221169031669909023/

Lesson #3 don't buy cheap canned chicken. Avacado doesn't have a strong taste to mask the cheapness like relish and egg in a standard chicken salad does. Needed alot more avacado also, again watch the lime juice portions. Needs alot of pepper also.

http://pinterest.com/pin/62276407316884600/

Lesson #4- Yummy Yummy Yummy and lo cal (I hope!). Had this recipe before from someone and lost it. I used a lot of Cilantro and black Pepper (more than asked for), and cheated and used rotel. Made quit a bit really does fill a Quart mason Jar+.

http://pinterest.com/pin/62276407316871468/

Easter already?

Oh me, oh my......Got notes from both the antique mall and the Wooden Ladder today that spring, valentines, and Easter crafts are due in January.  Going to have to get creative.  Up until now my specialtiy has been Fall and Christmas.  What ever will I make?  Off to Pinterest I must go, primitive Easter I hope it will show!  I have tons of idea's just really need a place to put a miter saw, then someone to teach me how to use it!

Now on Etsy!

PriMEtive is on Etsy!!!!

I just love these little snowcap tags!!!  Great for hanging on the tree or adding that little extra something on a present!