Saturday, January 23, 2010

Menu Plan 1.22.10

My friend Carol asked last week if I was ever going to post a menu plan again.

Why, yes. Yes. I am.

I got off track late last year. Not with menu planning (oh, ya'll know I'm too type A to go very long without a plan) but with posting. I just got tired of linking all the recipes.

So...I'm not adding links this time. If you see a recipe you want to try, you can do a simple search of my blog to find it.

Oh, and did you know today is National Handwriting Day? Indeed it is. So here's my handwritten menu plan. Hope y'all have a great weekend!

Saturday, January 16, 2010

Bunco Recipes

It was my turn to host Bunco last night. It seems to be the tradition in our Bunco group to send out the recipes for the appetizers/snacks afterwards. I've gotten SO many great ones in the few years we've been doing this. So, since I'm tying these out for my Bunco friends, I thought I'd share them with you too!

Bunco Snacks

Mississippi Sin Dip
Seven Layer Mexican Dip
Fresh veggies w/Hummus
Reese's cookies
Rolo Pretzels
Whimzie's White Chocolate Popcorn aka "Crack"

Mississippi Sin Dip
(from Melanie aka BigMama)

Mississippi Sin Dip

1 loaf french bread
8 oz. container of french onion dip
4 oz. can green chiles, drained
1 package of bacon bits
2 cups grated cheddar cheese
8 oz. package of cream cheese, softened

And yes, all this cheese makes it seem very fattening, but think of all the calcium!

Plus, the bacon bits provide some protein.

Anyway, cut out top of french bread and scoop out insides. Mix all other ingredients together in a large bowl. Put the dip inside the loaf of french bread and put the top of bread back on. Wrap the whole thing in foil and bake 1 hour at 350. I personally love this served with Fritos Scoops, but it would be great with crackers too.

This was SOOOOOOOOO good. I baked it in the bread, but I think you could probably just bake it in a bowl. And I didn't put the top back on it because we ATE IT!

Seven Layer Mexican Dip

1 can refried beans
1 envelope taco seasoning
1 carton guacamole dip (mine was 12 oz)
8 oz sour cream
1-2 cups salsa
grated cheddar cheese
chopped green onions
sliced black olives

Mix the beans and taco seasoning together and spread in a round platter (with a lip--probably should be 1/2 inch deep) or in a 9x13 dish.
Spread the guacamole dip on top.
Follow with a layer of sour cream.
Pour the salsa on and spread.
Cover with grated cheddar.
Top with green onions and black olives.

You could even add lettuce or tomatoes too.

Scoop with tortilla chips or fritos.


Here's my recipe for Hummus

I like it with triscuits, sliced red pepper, carrots, chips, etc.



white chocolate almond bark (or white chocolate)

microwave popcorn

( 2 1/2 squares of white chocolate almond bark (or white chocolate) to 1 bag of m/w popcorn OR

1 package of white almond bark to 5 bags of m/w popcorn)

Pop popcorn per directions. Put popped corn in a big container. Melt your chocolate per directions on package, stirring occasionally. Pour over the popcorn, stirring until it’s all covered. Pour popcorn onto wax paper that you have taped lightly to countertop. Spread, let cool and set, Break up any chunks and it’s ready to enjoy.


Reeses' cookies

1 tube Pillsbury peanut butter cookie dough
1 bag mini Reese's peanut butter cups
mini-muffin tin

Unwrap 24 mini-Reeses (take off the paper cup liner too) and set aside. Pinch off dough, roll in 1-inch balls and place the dough balls in muffin tin. Bake according to directions on tube of dough. Immediately after pulling the "cookies" out of the oven, smash a Reeses into each cookie. Let cool in the muffin tin for awhile so they don't break when you pull them out.