Champagne and gummy bears, don’t mind if we do… soak it up!!
We love to indulge now and then…this alfredo sauce is the perfect way to treat yourself and those you love
The perfect top to add to your repertoire…
We belles are a saucy sort…
Belles are banishing freezer burn…
More to come, belles!
Addiction is a terrible thing and we would never want encourage any sort of obsession…until now. We have been hoarding this recipe for some time, only sharing the finished product…watching eyes widen, mouths water and hands reach for more…and more. We were first introduced to this dip of sorts at a dinner party at the home of one of our favorite belles and her husband. This particular husband is a man’s man with his fishing, hunting, entertaining, wining and dining…but to top it all off, he can cook better than most experienced chefs we know! And the love of his life is smart enough to let him do just that, genius belle that she is…
Any-who, he started us off with this asiago dip that, from the get-go, we couldn’t move more than an arms-length away from for fear that it might be absconded with. Imagine our poor manners that evening as we inhaled our new-found love like it was going to be our last meal…rest assured, we would have died happy.
Come to find out from our favorite “recipe dealer”, this divine concoction only needed a few ingredients and required minimal skills to prepare. That is pure music to a belle’s dainty ears.
Now…you do need a food processor…but once you have that covered, you’re in business!
In that dahlin’ food processor, place:
1 1/2 cups olive oil (it can be run-of-the-mill olive oil…we used Luccini)
1 1/2 lbs. parmesan (cut into chunks)
1/2 lb. asiago (cut into chunks)
3 cloves garlic, peeled and chopped
1 tsp. crushed red pepper
2 tsp. dried oregano (or use 1 tbsp. fresh oregano)
2 green onions, chopped
Process until it resembles course meal. Let stand, covered, at least 4 hours. You may refrigerate at this point if you’re planning to serve at a later time, but bring back to room temp when ready to serve.
Top with an extra couple of chopped green onions and black pepper for garnish.
Now, you might find that you want to eat this stuff right up with a spoon, but we sliced up a baguette to have alongside…belles should at least TRY to practice restraint!! Before we could snap a decent photo, we ate it all up…so we had to borrow a pic of the finished product from Pinterest…
Maybe next time we’ll be able to control ourselves…but don’t count on it!
Fall, football, food and Friday…four of our favorite things…and making sure the feasting is worthy enough is extremely important!
We discovered this Reuben Dip while playing on Pinterest. There are a number of versions so we picked our favorite elements and created our own rendition.
1/2 pound pastrami or corned beef (we prefer pastrami…just sayin’)
1 pound Swiss cheese, shredded by hand or in food processor (about 3 c)
(IMPORTANT COOKING FACT: always use bulk cheese and shred yourself when you want proper melting to happen. The pre-shredded kind has a coating on it which hinders its melting smoothly)
1 cup sauerkraut, drained
1 package cream cheese, room temperature
1 cup sour cream
1 cup Russian dressing – recipe follows (most recipes call for Thousand Island … We think this is soooo much better )
Combine all ingredients and heat at 350 for about 35-40 minutes until hot and bubbly. Please don’t have a hissy fit like yours truly when it comes out a bit soupy. Let it rest for a few and it will absorb it and be the right consistency .
Serve with pumpernickel squares or (as we did) Wheat Thins.
And now for that dressing recipe…
1 tsp. garlic powder
8 ounces chili sauce (or ketchup if you are in a bind)
1 1/2 cups Hellman’s mayo
1 tsp. black pepper
2 tsp. Worcestershire sauce
(This makes plenty of extra because you will want to have some for dunking purposes.)
A hearty dip that will be a sure hit and all-around winner!