Meal Planning with Connie

Gussied Up Ranch Dip I have been making this dip for years. It is not an overstatement to say that my kids love this dip! I can’t believe I’ve not posted it before! It’s so quick and easy! We like it best served with Wavy Lays, but it is good with corn chips and veggie sticks too! This dip also makes an excellent topping for baked potatoes!  Note: This can be made with fat-free sour cream and cheese, but you may need to add a bit of milk before serving, as the fat-free cheese tends to absorb moisture from the sour cream. Gussied Up Ranch Dip 1 (16-ounce) container sour cream 1 (1-ounce) package dry ranch dressing mix 1 can, jar or packet of real bacon bits  1 cup shredded cheddar cheese Combine sour cream and ranch dressing mix until smooth.  Stir in the bacon bits and cheddar cheese, reserving a bit of the bacon and cheese for garnish, if you like. Chill well before serving.

New Year’s Dip "You are never too old to set another goal or to dream a new dream." ~C.S. Lewis, Author New Year’s Dip I wanted a dish that would incorporate black-eyed peas and greens for a New Year's dish this morning for our Sunday school fellowship time. I threw this together with items I had on hand. It was well received by the class. I thought it turned our pretty good too! Please play around with the ingredients and find a combination that you like best! Happy New Year to all!!! 4 ounces softened cream cheese ½ cup mayonnaise ½ packet dry ranch dressing ½ shredded cheddar cheese 3 – 4 green onions, chopped (The onion tops were my greens!) 1 can black-eyed peas, drained and rinsed 1 can Mexicorn, drained 1 can Rotel tomatoes, slightly drained 1 cup sausage, browned and drained Tortilla chips Preheat oven to 350 degrees. Coat a small baking dish with cooking spray. Combine cream cheese, mayo, dry ranch mix and cheese. Add drained veggies and sausage, stirring g...

Larry and I attended Off Square Book’s Thacker Mountain Radio production last week, where Martha Hall Foose read from her new cookbook, A Southerly Course . Martha’s first cookbook, Screen Doors & Sweet Tea , garnered her a James Beard Award! Both books are delightful reads, as Martha includes tales about her family and our beloved state of Mississippi, along with, of course, great recipes and gorgeous photos. If you haven’t obtained copies of Martha’s cookbooks yet, I highly recommend you do so. Autographed copies are available at Square/Off Square Books in Oxford . For those of you familiar with our area, Martha, a French culinary school trained pastry chef, opened the Bottle Tree Bakery in Oxford and the Mockingbird Bakery in Greenwood. Martha's other credentials include being a former executive chef of the Greenwood Viking Cooking School and serving as the food stylist for the movie The Help , which is based on the novel of the same name. Congratualtions to Martha! We Miss...

Here’s a fun appetizer that is great for celebrating St. Patrick’s Day! Pesto Pinwheels You can a few chopped roasted red peppers, chopped pimentos, or a handful of finely chopped sundried tomatoes to the cream cheese/pesto mixture. This is especially festive at Christmas!  A bit of cooked, chopped chicken and shredded Parmesan cheese is good in these too! 2 tablespoons of pesto 1 (8-ounce) package of cream cheese, softened 1 jar of roasted red peppers or pimentos 4-6 flour tortillas Combine pesto and cream cheese Spread about 3 or 4 tablespoons of pesto mixture on each tortilla. Roll up each tortilla into a tube shape. Wrap each roll individually with plastic wrap and refrigerate for an hour or two*. To serve, cut each tortilla roll into 1 to 1-1/2 inch pieces. *This recipe can be made up to two days in advance. Prepare rolls and refrigerate until serving time. Remove from fridge, slice and serve. These freeze really well. Slice and lay in a single layer on a parchment-l...

Brother Ken is sharing a series of sermons from  1 John. This is a wonderful book! Here was my favorite verse from today's message: 1 John 3a See what great love the Father has lavished on us, that we should be called children of God!  And that is what we are! How incredible! God has shown Christians His great love in allowing us to be called “his children” and that is not just what we are called, but what we are! I carried these to Sunday School today. I hadn't made these little squares in ages!  I really forgot how good they are! Chili-Cheese Sausage Squares Chili-Cheese Sausage Squares These squares are very moist and tasty! You can omit the green chilies, if you like! We like them both ways! Although these are great for breakfast, they make a great appetizer for anytime of day! 1½ cups baking mix 1 cup milk 4 tablespoons mayonnaise, divided 1 pound pork sausage, browned and drained 1 egg 2 cups grated sharp cheddar cheese 1 (4-ounce) can chopped green chilie...

Sausage Ranch Squares Sausage Ranch Squares I made these for Sunday school last Sunday. I created them with things I had in the fridge. I thought they were pretty good! Everyone said they really liked them! 1 tube refrigerated pizza dough 1 pound ground sausage, browned and drained ½ cup ranch salad dressing 2 cups grated pizza blend cheese Preheat oven to 400 degrees. Coat an 15x10-inch pan with cooking spray. Press dough into prepared pan. Combine sausage and ranch dressing. Spread over dough. Sprinkle with cheese. Bake until golden brown, about 10 minutes. Cut into squares.

Bacon Cheddar Cheese Ball Bacon Cheddar Cheese Ball Tis the season for appetizers! I took this cheese ball to a church finger food fellowship last Sunday night. We all thought it was really good! 2 (8 ounce) packages cream cheese, softened 1 (1 ounce) package buttermilk Ranch dressing mix ½ cup “real” bacon bits 1/2 cup shredded sharp Cheddar cheese 4 green onions, chopped chopped pecans Combine cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, cheese and green onions, stirring until well combined. Shape mixture into a ball and roll in the chopped pecans. Refrigerate for several hours or overnight. Serve with crackers.

Artichoke Dressing If you like artichokes, you’re going to “hug my neck” for this recipe! I got the recipe from friend from Louisiana, and we love it! She uses the microwave to prepare hers. I bake mine in the oven. Either method produces a delectable dish! It can be served as a side dish or as an appetizer spread. If using as an appetizer, serve with crackers. Recipe doubles easily and heats over really well. I almost like it better the second day! 1 can artichokes in water (not marinated) 1 cup dry Italian bread crumbs ½ cup olive oil ½ cup parmesan  cheese 1-2 teaspoon minced garlic 1 egg ½ - 1 teaspoon salt Process  artichokes, water and egg in blender or food processor, until desired consistency is reached. I like to have some of the artichokes still in little pieces.  Combine artichoke mixture with all other ingredients. Microwave directions: Cook in microwave 7 minutes mixing after first 3 minutes. For more servings, double or triple all ingredients and time in...

Little Smokies and Apple Sauce Little Smokies and Apple Sauce This dish is full of flavor and so easy to make. They were a hit at Sunday School and at home!

 2 pounds Little Smokies 
Sausages 1 cup applesauce 
 2/3 cup brown sugar 
 1 small white onion, finely chopped 

 Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray. In a large bowl, combine applesauce, brown sugar and onion. Add sausages to sauce and toss to coat. Pour into prepared dish. Bake, uncovered, for about 45 minutes, stirring once. This recipe can also be made in the Crockpot. Cook on low heat for 3 hours.

Peanut Butter Chocolate Chip Cheese Ball Peanut butter [is] the pâté of childhood.” ~Florence Fabricant Peanut Butter Chocolate Chip Cheese Ball I made this for Sunday School, and everyone seemed to enjoy it. My kids loved it, proclaiming it – “awesome!” It is a soft and a bit messy to work with but worth it! Double the recipe and keep one in the freezer to have on hand when needed! 1 package (8 ounces) cream cheese, softened 1 cup powdered sugar ¾ cup creamy or chunky peanut butter 3 tablespoons packed dark brown sugar 1½ cups (9 ounces) milk chocolate morsels or milk chocolate and peanut butter morsels Graham cracker sticks and apple slices Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until well blended. Spoon onto a bowl lined with a large piece of plastic wrap; bring up all four corners and twist tightly, forming a ball shape. Freeze for a couple of hours or until firm enough to keep its shape. Place morsels in flat dish, such as a plate...

Happy Cinco de Mayo ! Restaurant-style Salsa  with Homemade Baked Tortilla Chips Many thanks to my buddy, Susieloulou, for  sharing  Pioneer Woman's Salsa recipe! It is absolutely delicious! Thank you, Susieloulou! As PW Ree suggested, I tweaked the recipe to our taste (and to use ingredients I had in the pantry!) This recipe makes about 6 cups of salsa - enough to share! Larry took some to work, and we polished off the rest. You could cut this recipe in half, if you like. Play around with these ingredients and make this salsa your own! I also made good use of some corn tortillas in my fridge by making baked tortilla chips. We love these, and they're much more healthful than the commercially prepared version!  Be sure to check out Pioneer Woman's site (I am sure most of you already have!) and recipe book, which contains great recipes and beautiful photos! Ree has a way of making homemaking, cooking and homeschooling look and sound much more interesting than I...

My sweet and hilariously funny blogging buddy, Mub , asked about Ro*tel tomatoes in the comment section under Cornbread Tomatoes . I thought I'd answer her question in a post, since some others might not be familiar with Ro*tel Tomatoes. Hey, Mub! Ro*tel Tomates are just canned stewed tomatoes that have been kicked-up with some green chillies. If you can't get Ro*tel tomatoes in the Netherlands, just throw in some canned green chillies or chopped jalapeno peppers with a can of stewed tomatoes. I'm not sure about the rest of the country (USA), but in the South, we do love us some Ro*tel tomatoes. We actually just call it Ro*tel. As in - "I added a can of Ro*tel, and it was just what that recipe needed!" I doubt there's hardly a pantry in my town without at least one can of Ro*tel. Most of us don't like to cut it that close though, so we keep several cans on hand. We put it in dips, stews, casseroles - whatever we're cookin' that we think needs...

  Hot and Cheesy Chicken Ranch Dip I created this for the "Lost Crew," from ingredients I had on hand. They all gave it a big thumbs up!  I think adding a few chopped green onions to this would taste good and add a pretty color, but I didn't put them, as I wasn't sure the teens would care for them. Hot and Cheesy Chicken Ranch Dip 2 (8-ounce) packages cream cheese, softened 1 cup mayonnaise 2 cups shredded cheddar cheese, divided 1 packet ranch dressing mix 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Dash or two of hot sauce 1 large can chicken, drained Preheat oven to 350 degrees. Coat a small baking dish with cooking spray. Combine cream cheese, mayonnaise, 1 cup of the cheddar cheese, dressing mix, garlic powder, onion powder and hot sauce. Add chicken, stirring gently. Spoon into baking dish. Sprinkle with remaining cheddar cheese. Bake until hot and bubbly, about 15 - 20 minutes. Serve with tortilla chips.

Janet’s Chicken Dip Janet’s Chicken Dip My friend, Janet, gave me this recipe years ago. She often brings it to our Sunday school Christmas parties! I love it! It was a hit with the "Lost Crew," too!  2 (8-ounce) blocks cream cheese 2 large cans canned chicken, drained 1 (16-ounce) jar salsa 2 cup Monterey Jack cheese tortilla chips Preheat oven to 350 degrees. Lightly coat a 9x13 with cooking spray. Soften cream cheeses and pat into the bottom pan.  Spread chicken over cream cheese.  Pour salsa evenly over chicken.  Sprinkle with cheese.  Bake until hot and bubbly - about 20 minutes. Serve with tortilla chips.

Pepperoni Pizza Dip Pepperoni Pizza Dip The "Lost Crew" gave this a big thumbs up! 1 (8-ounce) cream cheese, softened 1/2 cup sour cream 1 teaspoon Italian seasonings 1 cup pizza sauce 1 cup pepperonis, chopped 1 cup shredded mozzarella cheese crackers or bread sticks Preheat oven to 350 degrees. Coat a pie plate with cooking spray. Combine cream cheese, sour cream and Italian seasoning in bowl, stirring until smooth. Spread evenly into pie plate. Top with pizza sauce, pepperonis, and cheese. Bake for 15 minutes, or until hot and bubble and cheese is melted.

Bagels, Bagel, Bagels!!! I had one of my all-time favorite lunches today, a toasted sun-dried tomato bagel spread with homemade pimento and cheese, thanks to Leigh and Brendan, who so kindly brought us a big bag of fresh bagels from the Beagle Bagel yesterday! Logan had a poppy seed with whipped cream cheese! Yum! And, Larry carried several to have for his lunch throughout the week, too! Here are a few of my favorite bagel spreads! They are also great with bagel chips and crackers! Regular, low-fat or fat-free cream cheese can be used in these recipes. I personally prefer using whipped cream cheese because of its "spreadability." Crab Spread 1 (8-ounce) cream cheese, softened 1 ( 6-ounce) can crab meat, drained 1 tablespoon lemon juice 1 - 2 finely chopped green onion dash or two of hot sauce (optional) Combine all ingredients. Chill. Fruity Cream Cheese Spread 1 (8-ounce) cream cheese, softened 1/4 cup fruit preserves or marmalade of choice (Strawberry is my...

This recipe is posted in memory of Mr. Jimmy Munn. For years, Mr. Jimmy was the Tom's "Peanut Man" in our area. He was a very sweet and kind man.  He will be greatly missed in our church and community.  Barbecued Peanuts Barbecued Peanuts I have made these for well over 20 years. I make them a lot at Christmas. They make great gifts or a tasty snack. They're perfect for munching on while watching a movie or ballgame. Men tend to love these! For gift giving, there is no need to buy an additional container. Simply remove the label from the jar and make a cute label using your computer. If you like, you can cover the lid with a cute round of scrap fabric and a piece of coordinating ribbon. Bonus: You won't be able to pack a handful or so of the peanuts back into the jar. You'll just have to eat these! :) 1/3 cup barbecue sauce 2 tablespoons butter, melted Dash or two of cayenne pepper (optional) 1 jar (16 ounces) dry roasted peanuts Preh...

Bar-B-Que Chicken Dip Bar-B-Que Chicken Dip I came across a recipe called Buffalo Chicken Dip that sounded great. The only problem was, we don’t care for buffalo wing sauce. I decided to try the recipe using barbecue sauce instead, and it turned out fantastic. This dip has been a huge success with family and friends. Teens love it! It is best made with real chicken and ranch dressing made from the packet. But in a pinch, you can use canned chicken and bottled ranch dressing. Our favorite barbecue sauce is KC Masterpiece's Hickory Brown Sugar. I sometimes add a dash or two of hot sauce. The sweetness from the barbecue sauce, the creaminess of the cream cheese, the tanginess of the ranch dressing and the heat from the hot sauce is a really great combination. You can double the ingredients and make this in a 9x13 baking dish. Barbeque Chicken Dip 1 8-ounce package cream cheese, softened 2 cups cooked, shredded chicken ½ - 1 cup barbecue sauce dash or two of hot sauce (...

I quickly needed a dip to carry to a church fellowship one Christmas. I put this dip together with ingredients I had on hand.  I thought it turned out really well and was quite festive looking. Baked Artichoke Dip Baked Artichoke Dip 1 cup mayonnaise 2 cups shredded white cheddar cheese 1 chopped onion ¼ cup chopped roasted red peppers, drained (pimentos would work, too) 1 (14 ounce) can artichoke hearts, drained A dash or two of hot sauce ½ cup Parmesan cheese Preheat oven to 350 degrees. Coat small baking dish with cooking spray. Combine all ingredients except Parmesan cheese and spoon into prepared pan. Sprinkle with Parmesan cheese. Bake uncovered for 30 minutes. Serve with bagel or pita chips.

" November comes And November goes, With the last red berries And the first white snows. With night coming early, And dawn coming late, And ice in the bucket And frost by the gate. The fires burn And the kettles sing, And earth sinks to rest Until next spring." -  Clyde Watson   FUMC Choirboy Scarecrow   Scarecrow Photo Gallery It was an absolutely gorgeous day here in our Mayberry-like little town.  Larry and I got up early and went for a walk before church.  The air was crisp. The fall leaves on our tree-lined streets were colorful. Friends and neighbors drove or jogged past and waved or tooted their car horns. The bells of the Methodist church were ringing out praises to our Lord.  A great beginning to a glorious day! Dear Donna made Apple Muffins with Crumb Topping for our Sunday school class.  She has a knack for adding a special touch.  I just scoop it up and throw it out there.  Not Donna.  She brings pretty n...