I've posted a lot about a little bit of dip, but it always seems like we have a tablespoon or two left in the containter and I can't throw it out. I made these potatoes the other night and they were E.A.S.Y. There are only 3 ingredients! They would be great with bbq chicken or ribs this summer. Once again, I ate them cold for lunch the next two days (I am a traveling teacher and I have to eat lunch in my car). They were still great! Enjoy!
Weeknight Potatoes
Ingredients:
6 Small Baked Potatoes
3 TBSP Dip (I used French Onion, but Ranch, Dill, Spinach or Bacon would work just as well)
1 Cup Shredded Cheese (I used Colby)
1. Thoroughly wash potatoes (you're going to keep the skin on so this is important). Cut off the ends and cook in the microwave for about ten minutes until soft. I usually check at 5 minutes, and 7 minutes to make sure they're not finished yet. You don't want your potatoes exploding!
2. When potatoes have cooled, slice into thin slices. Pour into a bowl. Mix in cheese and dip. Spray a large skillet with non-stick spray. Spread potato mixture into the skillet. Broil on high for 8 to 10 minutes until cheese is melted and bubbly (keep an eye on them, you don't want to burn them). Serves 5 to 6
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I love the Superbowl- not necessarily for the football but because of all the wonderful leftovers you can use in recipes afterwards! Here's one for your leftover bits of dip. I used a ranch dip in our Crescent Cups but you can use dill, french onion, bacon cheddar or what every kind of dip you have leftover and your family loves. Enjoy!
Ham and Broccoli Crescent Cups
Ingredients:
1 Cup Chopped Ham
1 Cup Chopped Broccoli, cooked
3 TBSP Dip (ranch, dill, french onion, bacon cheddar, etc.)
1 Egg
1/2 Cup Shredded Cheddar Cheese
1 Tube Crescent Rolls
1. Preheat oven to 375 degrees. Mix together ham, broccoli, dip, egg, and cheddar cheese in a large mixing bowl.
2. Spray a 12 muffin, regular size muffin pan with Pam. Unroll crescent rolls. Take each triangle, and make it into a triangular cup (see picture, use long perforated side to join together). Place into muffin pan. Fill with ham and broccoli mix.
3. Bake at 375 for 14 to 15 minutes. Let sit for 5 minutes to set before serving. Makes 8 Cups.
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Good Afternoon What's for Leftovers readers! This past weekend, I wasn't feeling well, so my fabulous brother brought my family dinner from Concetta's. Now, if you've ever been to Concetta's, you know how great their Italian food is. He brought salads, lasagna, and bread. Yum! Concetta's house salad dressing is a creamy parmesan dressing. It is delicious and very fresh. There were 2 giant containers of this dressing. It was way more dressing than we could ever use on the salads. Since it was fresh, I knew the dressing would not be good for very long. To use up a whole bunch of it, I made it into a dip last night. The dip was great and it was a perfect addition to chips and carrot sticks I served with our hamburgers at dinner. This recipe makes about a cup of dip. If you're going to serve it at a party, I would double the dip.
Creamy Parmesan Dip
Ingredients:
1/2 Cup Creamy Parmesan Salad Dressing (You could also use Creamy Italian or Ranch)
1/3 Cup Cream Cheese or Neufchatel Cheese
1/4 Cup Mayonnaise
1 TBSP Onion Soup Dip Mix
1 TBSP Taco Seasoning
1. Let cream cheese sit on counter until softened.
2. Mix together salad dressing, cream cheese, and mayonnaise until smooth. Add onion soup mix and taco seasoning. Serve with chips or fresh vegetables.
