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Monday, December 31, 2012

Easy Shrimp Dip in Bread Bowl


I have a sweet friend that always made this Shrimp Dip in a Bread Bowl and was kind enough to share it. 
This shrimp dip is made with cream of shrimp soup and cream cheese with fresh green onions and slices of ham to make a great flavor combo.   It's great for any tailgating party or New Years Eve. 
  I love the presentation in a scooped out bread round but it can also be served in a bowl with crackers on the side. 
   It is easy and one of my favorite dips!

Easy Shrimp Dip in a Bread Bowl

Ingredients
  • 8 oz Cream Cheese, softened
  • 1 Can Cream of Shrimp Soup
  • 2-3 green onions, sliced
  • 6 oz deli ham, chopped
  • 1 round sourdough bread loaf
Instructions
Mix Soup and cream cheese, blend well
Fold in ham and green onions
Hollow out center of bread
Spoon Dip into center of bread bowl
Serve using remaining bread (cut into cubes) or with crackers.
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Other great appetizers:










Sharing at all these rocking parties!!




Sunday, December 23, 2012

Creme Brulee French Toast



Creme Brulee French Toast is one of our favorite breakfast casseroles here at the Ranch.  French bread slices with a rich batter poured over it, placed in the fridge the night before so the bread has time to soak up all those delicious ingredients.      And a splash Grande Marnier makes it extra special. 


Sunday, December 9, 2012

Roasted Veggies and Sausage Pasta



When my son was in college he worked as a Fireman for the University and this was a favorite of his fellow firefighters.  It's easy, healthy and totally satisfying.  I always loved the idea that the Firemen took turns preparing dinner and they would eat together.  My son is still able to prepare this even in his sleep, but this has been a favorite at our house for some time so I was glad to share this recipe with my son and glad his fellow firefighters enjoyed it.   



Roasted Veggies and Sausage Pasta
Ingredients
  • 1 purple onion, cut into halves then fourths
  • 1 yellow squash, halved lengthwise
  • 1 zucchini, halved lengthwise
  • 1 red bell pepper, cut in half
  • 10 stalks of Asparagus
  • Olive oil
  • Kosher salt
  • freshly ground black pepper
  • 1/2 pint grape tomatoes
  • 1 package of sweet Italian sausage
  • 1/4 cup white wine
  • 12 ounces whole-grain penne, cooked according to package instructions
  • Freshly grated Parmesan
Instructions
1. Preheat the oven to 400 degrees F
2. In a Ziplock Baggie toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons olive oil. Season with salt and pepper, to taste.
3. Arrange the veggies on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time.
4. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper and add to the baking sheet, at the halfway point of cooking.
5. Meanwhile remove sausage meat from the casings and saute the sausage in a large skillet or wok over medium heat until cooked through
6. Turn up the heat and deglaze the skillet or wok with white wine
7. Once the vegetables are cooked, cool slightly, then coarsely chop all the veggies except the tomatoes.
8. Add the vegetables and any pan juices to the sausage in the skillet or wok. Toss in the cooked penne, season with salt and pepper to taste.
9. Add 1/2 cup of the parmesan cheese. Toss gently to combine and serve topped with additional parmesan cheese
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