Out of This World Corn Dip Made a Little Lighter

This dip is dangerous.  It is the kind of dip that you can easily fill up on before you even get to your dinner entree.  It's the kind of dip where you find your hand uncontrollably picking up another corn chip without even thinking about it.  It's the kind of dip that two people won't have any problem finishing off the whole batch in two days.  Since it isn't spicy, you don't even have to stop between bites to take a sip of water.  It's creamy and cheesy with a burst of flavor in every bite and I loved it!

Out of This World Corn Dip Made a Little Lighter

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/3 c. light Mayonnaise
1/3 c. light sour cream

1 (11 oz.) can corn with peppers, well drained

1 (7 oz.) can diced green chiles

1 Tbl. finely chopped green onions

1/4 tsp. garlic powder, or to taste

1/2 tsp. taco seasoning, or to taste

pepper

1 c. Cheddar cheese, shredded

1 big bag corn chips, scoop kind

Combine mayo and sour cream.  Add the corn, green chiles, green onions, garlic powder, taco seasoning and pepper.  Stir together until well combined.  Last, stir in the shredded cheese.  Taste and adjust seasonings, if needed.  Cover with plastic wrap and chill for at least two hours (the longer the better).  Serve with corn chips.  Makes about 2 1/2 - 3 cups of dip.  

idea from: Inspired by Charm

Cutler's Pumpkin Chocolate Chip Cookies

The other day, one of my co-workers was asking if anyone had ever seen a big, soft, cakey, pumpkin chocolate chip cookie recipe that called for butter?  I started thinking of all the recipes I have tried and realized they all called for either shortening or vegetable oil.  

Then, I came across this recipe.  Guess What?  It calls for butter.  It comes from Cutler's Bakery.  I guess it is NOT a copycat, it is the REAL DEAL.  

Since this recipe makes A LOT of cookies, I brought them into work. 

One of my co-workers tried them and said "These are Amazing", I then told her that the recipe is from Cutler's.  She about died when I told her that, because apparently, she loves that place.  She always has to go there when she visits her grandparents up in Bountiful.

Well, now you have their pumpkin chocolate chip cookie recipe :)

Cutler's Pumpkin Chocolate Chip Cookies

adapted from: Cutler's Cookies, Bountiful, Utah 
as seen on A Bountiful Kitchen
(Printable Recipe) or (Printable with Picture)

1 c. butter, softened

3 c. sugar

2 eggs

2 c. canned pumpkin puree

2 tsp. vanilla extract

2 tsp. ground cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves (I added 1/4 tsp.)

5 c. cake flour

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

1 bag chocolate chips

Preheat oven to 350 degrees.  Beat butter and sugar together for about 2 minutes or until smooth.  Add eggs, pumpkin, vanilla and the spices.  Continue beating for about 2 additional minutes.  Add rest of ingredients to bowl and beat only until flour disappears and all ingredients are combined.  Using a large cookie scoop, place dough onto parchment-lined baking sheet or greased baking sheet,  Bake 10 minutes (I baked mine 16 minutes) or until done.  Let cool completely on baking sheet before transferring to plate.

Cutler's Tips:
-They use cake flour in all of their cookie recipes, because it will create a lighter texture.
-Do not flatten the balls of cookie dough after placing on the baking sheet.  

Jenn's Notes:  I used around 2-3 Tablespoons of dough per cookie and they took 16 minutes to bake.  I ended up with 4 1/2 - 5 dozen cookies.  P.S. Don't try the raw cookie dough, because you might not end up with any cookies.  It is incredible.  

Skillet Beef and Potatoes with Biscuits

This is a good, hearty, easy skillet dish.  It is just like my Meat Pie recipe minus the crust and the carrots.  Basically, I just replaced one carb with another, because I served this with my Go-To Biscuits and it was delicious. I was planning on making a homemade gravy, using beef broth, but ran out of time, you know how that goes.

This was fabulous and I think your whole family will love it.

Skillet Beef and Potatoes
slightly adapted from: Hungry Little Girl
(Printable Recipe) and (Printable with Picture)

4 large potatoes (I used Russet)
2/3 c. frozen peas
1 Lb. lean ground beef
1/2 c. chopped onion
2 tsp. garlic powder

salt and pepper, to taste

2 c. prepared brown gravy

2 Tbl. milk

Peel and slice potatoes; add to a pot of water and boil until fork tender, about 10-15 minutes.  A minute or two before the potatoes are done, add the frozen peas to the boiling water.  Meanwhile, brown the ground beef in a large skillet; add the chopped onions and cook until tender.  Season with garlic powder, salt and pepper.  Drain the potatoes and peas and add to skillet.  Add the brown gravy and milk.  Carefully stir until everything is coated with gravy.  Makes 4 big servings.

Jenn's Notes:  I made the recipe as typed above and I served it with my go-to biscuits and it was delicious! 

Loaded Baked Potato Salad

I have never been a fan of regular potato salad for one reason.  I feel like it should be warm.  I hate eating those cold potatoes.

This Loaded Baked Potato Salad is my PERFECT solution.  I have made it a few times and I love it.  You can serve it warm or you can serve it cold.  Obviously, I serve mine warm which isn't a problem, since I make it right before dinner.

I haven't served this at a party yet, but I would imagine you would get multiple requests for the recipe.  I think your family would be super impressed and, like Leslie said, I am sure you will get "Oohs and Ahhs"!

Loaded Baked Potato Salad

adapted from: Dishing with Leslie

(Printable Recipe) or (Printable with Picture)

4 large russet potatoes

1/4 c. Mayonnaise

1/2 c. sour cream

1/2 c. shredded Cheddar cheese

1/4 c. freshly chopped chives, divided

8 strips bacon, cooked and crumbled

1/2 tsp. seasoned salt

pepper, to taste

Wash, peel and cube potatoes into bite-sized pieces.  Put in a large pot, cover with water and boil until fork tender, about 15-20 minutes.  You do not want mashed potato consistency.  Drain and let cool a bit (or a lot if you plan to serve chilled).  In a separate bowl, stir together the mayo, sour cream, cheese, half the chives, about 6 strips worth of crumbled bacon, seasoned salt and pepper; mix well.  Add mixture to potatoes and fold together until all the potatoes are completely coated.  Taste and add more seasoned salt and pepper, if needed.  Garnish with remaining chives and crumbled bacon.  Serve immediately or refrigerate if serving later.  Serves 4-6.

Jenn's Notes:  If your potatoes are very large, you may want to add a little extra mayo and sour cream.  I have used light mayo and light sour cream every time I have made this, I omit the chives and sprinkle with a little dried parsley before serving.  So good!

One Bowl Mini Red Velvet Cupcakes with Whipped Vanilla Frosting

My regular, go-to, red velvet cupcake recipe requires the use of 5 different bowls (no lie), so I was beyond excited to try a recipe that uses only ONE BOWL!

Instead of the same old red velvet cupcakes, I felt like changing things up a bit this time.  Rather than regular cream cheese frosting, I went with my favorite whipped vanilla frosting.  This frosting is the lightest frosting I have ever eaten, similar to whipping cream, but it holds its shape very very well and it is extremely easy to work with.  It's the same frosting I used in these Oatmeal Cream Pies and the same type I used in this Eggnog Frosting.  

I thought these cupcakes turned out super yummy.  The cake itself reminded me of the flavor and texture of a box mix, which I think a lot of people will love!  The whipped frosting was awesome, as always, but since it takes a bit of planning, you could always use regular cream cheese frosting.  

One Bowl Mini Red Velvet Cupcakes

adapted from: Boastful Baker

(Printable Recipe) or (Printable with Picture)

1/2 c. buttermilk

3/4 c. vegetable oil

1 egg

1/2 tsp. white vinegar

3 tsp. red food coloring

1 tsp. vanilla

1 1/4 c. all-purpose flour

3/4 c. sugar

1/2 tsp. baking soda

3 tsp. cocoa powder

1/2 batch Whipped Vanilla Frosting

  or you could always use cream cheese frosting

Preheat oven to 350 degrees.  Combine the buttermilk, vegetable oil, egg, vinegar, food coloring and vanilla.  Beat for two minutes.  Add the flour, sugar, baking soda and cocoa and beat two more minutes.  Divide batter between mini muffin tins that have been lined with paper liners and sprayed lightly with cooking spray (about 1 Tablespoon batter per cupcake).  Bake 10-11 minutes or until a toothpick comes out clean.  Yield: 40 mini cupcakes.  Cool completely and top with frosting.  

Jenn's Notes: No notes today.  These are awesome.

Tomato Alfredo Pasta with Grilled Chicken

This pasta dish is INCREDIBLE.  I see this dish becoming a family favorite.

It was a cinch to throw together.  I made a half a batch of this guiltless alfredo sauce which can be made in a matter of minutes.  I really don't see the point in buying store-bought alfredo sauce, when you can make a homemade one that is so much healthier and tastes so much better.  

Speaking of being healthier, store-bought marinade packets are loaded with sodium.  Definitely not something you are going to want to eat everyday.  I still used it and the chicken tasted AMAZING.  It was moist and juicy and the flavor went perfect with the alfredo sauce.  Next time, I want to try and create my own marinade.  The marinade packet ingredients included: salt, red pepper, thyme, onion, garlic, white wine and red bell pepper along with a whole bunch of weird things.  If you try a homemade version and it turns out great, let me know.    

Either way,  MAKE THIS - YOU WILL LOVE IT TOO!

Tomato Alfredo Pasta with Grilled Chicken

adapted from: Plain Chicken
(Printable Recipe) or (Printable with Picture)

1 pkg. Grill Mates Garlic Herb Wine Marinade packet

3 boneless chicken breasts

1 c. prepared alfredo sauce
  or recipe below for Guiltless Alfredo Sauce

1 (8 oz.) can tomato sauce (I only used 1/2 the can)

1 tsp. Italian seasoning

8 oz. penne pasta, cooked and drained

Prepare marinade according to package directions.  Add the chicken and allow to marinate for several hours.  Grill chicken until done (I grilled mine on the George Foreman) or you could bake in the oven, if you don't have a grill.  Slice into strips.  Meanwhile, cook pasta according to package directions, drain.  In a large pot, combine alfredo sauce, tomato sauce and Italian seasoning.  Stir in the pasta.  Serve with sliced chicken.  Serves 3-4.  

Guiltless Alfredo Sauce
adapted from: Our Best Bites
1 c. low-fat milk
2 oz. cream cheese
1 Tbl. flour
1/2. tsp. kosher salt
1/2 Tbl. butter
1 garlic clove, minced
1/2 c. freshly grated Parmesan cheese

Add milk, cream cheese, flour and salt to a blender.  Blend until smooth.  Heat 1/2 Tablespoon of butter in a medium skillet over medium heat.  Add 1 clove of minced garlic; saute 30 seconds.  Add the sauce mixture and whisk until thickened, about 5-10 minutes.  Add the Parmesan cheese and whisk until melted.  

Jenn's Notes: I made this with the Guiltless Alfredo Sauce and it was incredible.  

Bread Machine Dinner Rolls

I have made these rolls a few times.  The first time, I baked them the time suggested (13 minutes) and the insides were dough balls still.  I tried again, baked an extra few minutes, and they were great.  Serve them with Cinnamon Honey Butter and they will disappear in no time. 

These are a great "Beginner Roll", because they are so easy to make since the bread machine does all the work.  Wake up, throw the ingredients in the bread machine,  hop in the shower and get ready for the day, shape the rolls, let them raise, bake and enjoy.  Simple enough?      

Bread Machine Dinner Rolls

(Printable Recipe) or (Printable with Picture)

1 c. warm milk (I used 1%)
1/4 c. (4 Tbl.) unsalted butter, softened
1/4 c. sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
4 c. bread flour
2 1/4 tsp. instant yeast

Place ingredients in the bread machine in the order suggested by manufacturer.  I added mine in the exact order the recipe is listed, starting with milk and ending with yeast.  Once you add the flour, make an indent in the top and add the yeast to that pocket.  Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed).  Mine was perfect and I didn't have to add any extra ingredients.  When cycle is done, turn dough out onto a lightly floured surface and punch down to get rid of air-bubbles.  Divide dough into 24 even-sized pieces; shape each into a ball and divide between two greased 9x13-inch pans (12 rolls per pan).  Cover and let rise in a warm place 30 minutes or until doubled.  Bake at 375 degrees for 17-20 minutes or until golden.  Remove from oven and rub butter over the top of each roll.

Jenn's Notes: The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough.  I cut the recipe in half and it worked great.

adapted from: Love Bakes Good Cakes originally from: Taste of Home