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Savory Olive & Goat Cheese Palmiers
by Grab a Plate
Made with puff pastry, Savory Olive and Goat Cheese Palmiers are flaky, delicious and one of the easiest-to-make appetizers ever. Perfect for any gathering.
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Thick, fluffy, cake-like coconut milk pancakes topped with sweet maple-glazed bananas. A decadent and healthy treat!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Salted Caramel Sauce
by Megan Betz
This amazing sauce is simple to make, tastes absolutely amazing and just needs a little muscle to pull it together.
Oatmeal Sandwich Cookies
by Lindsay
Ridiculously good oatmeal sandwich cookies with a cream cheese and white chocolate frosting. Willpower is necessary!
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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by Bev Weidner
This has everything going on in it. Heat, sweetness, starchiness, happiness and love.
Fresh Ginger Dressing
Sweet and full of zing, this fresh and easy ginger dressing promises to be your go-to salad topper of the summer!
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Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Pappa al Pomodoro (Tomato Soup)
by The Church Cook (Kay Heritage)
Savory tomato soup (cold or warm).
Roasted Red Pepper Risotto with Spinach
by Bev Weidner
I didn’t think risotto could ever be so wonderful.
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Cheddar Bacon Ale Dip
by Erin on October 5, 2011 in Appetizers, Warm Dips
Recipe Description
Cheese, bacon, and beer in a dip!
Preparation Instructions
In a large pan over medium heat, cook bacon until browned and crispy. Remove from pan and place on paper towels. Leave a couple tablespoons of bacon fat behind. Stir in flour and cook for about 1 minute.
Whisk in beer. Cook until it starts to thicken, stirring occasionally. Whisk in mustard. Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time. Stir until cheeses are melted and dip is hot. Stir in hot sauce and salt and pepper.
Place in a crock pot to keep warm for a party. Or place in the fridge and reheat when ready to serve.
Ingredients
- 6 slices Bacon, Diced
- 3 Tablespoons Flour
- 12 ounces, fluid Amber Ale
- 2 teaspoons Dijon Mustard
- 4 ounces, weight Cream Cheese, Cubed
- 2 cups Sharp Cheddar Cheese
- ½ teaspoons Hot Sauce
- 1 dash Salt And Pepper, to taste
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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3 Comments | Be the first to comment!
Comments
CheeseCurdinParadise on 10.6.2011
This sounds sooo yummy!
Shelly on 10.7.2011
This sounds very good. Does the mustard give a real “mustardy” flavor? My family is not big on Mustard – would it be ok to leave it out?
Erin on 11.22.2011
Shelly – so sorry this comment is so late, I did not see this until now! You could leave the mustard out if you wanted. It really doesn’t give it a mustard flavor at all. I do not like mustard at all, and couldn’t tell it was in there.
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