Wednesday, July 11, 2012


This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.


1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. (I simply baked mine in the oven on 400)>

In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. 

Recipe Rewind: Ultimate Meatballs

Monday, July 9, 2012

Cookie Dough Truffles

Adapted From Taste of Home


1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips 
1-1/2 pounds semisweet chocolate , coarsely chopped


In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.

Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Rewind:  Beer Dip