Spinach Pesto Dip

November 22, 2010 at 11:34 pm (Appetizers, Holiday Favorites, Vegetables)

This is the long-lost recipe for spinach dip.  It is THE recipe.  As in, everyone who tries it wants the recipe.  It is the recipe which turned me into a spinach dip eater.  (Let’s forget the fact I was pregnant at the time.)  Prior to that, I wouldn’t touch the stuff.  It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.


MAKES 3 cups dip
PREP TIME: 10 Minute(s)
  • 1 package Knorr® Cream of Spinach recipe mix
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 container (16 oz.) sour cream
  • 2 cloves garlic, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped walnuts, toasted (I use 1/4 c. water chestnuts instead)
  • 1/2 tsp. dried basil leaves, crushed
PREPARATIONCombine all ingredients. Chill for 2 hours. Serve with your favorite dippers. (My personal favorite being California Sourdough brand bread.  Veggies work well with it too.)

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Mom’s Cheddar Cheese Ball

November 21, 2010 at 2:05 pm (Appetizers, Holiday Favorites)

Courtesy of my momma.  I remember this always being a crowd pleaser at parties and family get-togethers.  My brother especially made sure he was always in arm’s reach of it.


  • 1 package (8 oz.) cream cheese
  • 8 oz. sharp cheddar cheese
  • 1/4 cup onion, minced
  • 1/2 small can chopped olives
  • 1/2 small jar diced pimiento
  • 1 tablespoon Worcestershire sauce
  • 1 bag chopped pecans


Place cheeses in small mixer bowl; let stand at room temperature until softened.  Add onions, olives, pimiento, and Worcestershire sauce; blend on low speed.  Beat on medium speed until fluffy, scraping sides and bottom of bowl.  Cover.  Chill at least 8 hours.

Shape into large ball.  Roll the ball in pecans.  Place on serving plate.  Cover; chill for 2 more hours, or until firm.

Arrange crackers around ball and serve as a spread.


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Restaurant-Style Buffalo Chicken Wings

October 13, 2010 at 3:06 pm (Appetizers, Chicken)

I made these for Super Bowl Sunday once.  They went over well, but took a little more time and trouble to make than I wanted.  (What, they don’t make themselves??)  Either way, I liked them.

Found on allrecipes.com with Kelly as the contributor.


  • Oil for deep frying
  • 1 cup butter
  • 1 cup hot sauce (I used Frank’s Red Hot Sauce)
  • 4 dashes ground black pepper
  • 4 dashes garlic powder
  • 2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 40 chicken wings


  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C).  The oil should be just enough to cover wings entirely, an inch or so deep.  Combine the butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat.  Stir together and heat until butter is melted and mixture is well blended.  Remove from heat and reserve for serving.
  2. In a small bowl, mix together the flour, paprika, cayenne pepper, and salt.  Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.  Cover dish or bowl and refrigerate for 60 to 90 minutes.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings  begin to turn  brown.  Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.  Serve

Prep Time:  15 mins.       Cook Time:  15 mins.       Ready in:  2 hours.       Yields:  20 (small) servings

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