Category Archives: Miscellaneous

Loaded Baked Potato Dip


This Loaded Baked Potato Dip is deliciously packed with cheesy bacon goodness.  I served this dip with regular potato chips, which added a nice saltiness to it.


16 oz Sour Cream
12 oz Bacon, cooked and crumbled
8 oz (2 Cups) Shredded Cheddar Cheese
1/3 Cup Green Onions, thinly sliced


Mix all ingredients together in a bowl.  Reserve a small amount of cheese, bacon and green onions for garnish if desired.

Cover and chill for at least 1 hour before serving.  Garnish with reserved cheese, bacon and green onions.

Serve with potato chips.

Yield: about 4 Cups


-Recipe from Brown Eyed Baker

Jalapeno Bean Dip



I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!


16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper


Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.


Yield: About 2 Cups

-Recipe Adapted From Cookin’ With Cyndi

Pizza Sauce


Here is my favorite Pizza Sauce recipe that is perfect for homemade pizzas.


1 Tablespoon Extra Virgin Olive Oil
4 Cloves Garlic, finely grated
15 oz Can Tomato Sauce
6 oz Can Tomato Paste
1/4 teaspoon Crushed Red Pepper
1 teaspoon Italian Seasoning
1 teaspoon Dried Basil
Freshly Ground Black Pepper, about 1/8 teaspoon
1/4 teaspoon Kosher Salt
1 Tablespoon Dried Onion Flakes
1 teaspoon Dried Oregano


Heat olive oil over medium/high heat in a medium saucepan.  Add garlic, cooking for about 1 minute.

Add tomato sauce and paste.  Turn heat to low when adding tomatoes to avoid splashing.  Turn heat to medium.

Add all seasonings.  Bring to a bubble, reduce to low and simmer for at least 5 minutes.  Adjust seasonings to taste.


This pizza sauce freezes well.


Yield: about 1 1/2 Cups

Marinara Sauce


This is an easy slow cooker Marinara Sauce.  This recipe makes a lot of sauce, so make sure you have some zip top bags and freezer space.


3 (28 oz) Cans Crushed Tomatoes
2 (15 oz) Cans Tomato Sauce
3 (6 oz) Cans Tomato Paste
1 Tablespoon Extra Virgin Olive Oil
1 Large Onion, finely chopped
4 Cloves Garlic, finely grated
2 Celery Stalks, finely chopped
2 Carrots, peeled and finely chopped
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
4 Bay Leaves


Heat olive oil in a large skillet over medium/high heat.  Once hot, add onion, garlic, celery and carrots.  Cook, stirring frequently until softened and translucent.

Pour all cans of tomatoes into a slow cooker along with the sauteed vegetables, salt, pepper and bay leaves.  Cook on high for 4 hours.


Yield: Slow cooker full of marinara sauce


Date Squash Muffins



Dates and squash come together beautifully in these Date Squash Muffins.


1 Egg
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon


Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.

Add flour, sugar, baking powder, salt and cinnamon.  Stir until moistened.

Divide batter between the 12 muffin cups.  Bake until golden brown, about 20 minutes.


Yield: 12 Muffins


Quick Soft Pretzels


These Quick Soft Pretzels are super easy to make and only take about 30 minutes.  They  have a more bread-like consistency than regular pretzels do, but are great for a sudden soft pretzel craving.


1 1/2 Cups Warm Water
2 1/4 teaspoons Active Dry Yeast
1 teaspoons Salt
1 Tablespoon Sugar
4 – 4 1/2 Cups All Purpose Flour
1 Egg
Coarse Sea Salt, for sprinkling


Preheat oven to 425°F.  Line a baking sheet with foil and spray with non-stick cooking spray.

Combine warm water and yeast, stirring until almost completely dissolved.  Stir in salt and sugar.  Slowly add flour and mix with a wooden spoon until a thick dough forms and the dough is not sticky.

Knead dough on a floured surface for about 5 minutes.  Divide dough into 8 equal pieces.  Roll dough into long ropes and form into a pretzel shape.  Place on prepared baking sheet.

Beat the egg in a small bowl and brush over the pretzels.  Sprinkle with coarse sea salt.

Bake for 10 minutes.  Turn on the broiler and bake until the pretzels turn golden brown, about 5 minutes.


Yield: 8 Pretzels

-Recipe from Sally’s Baking Addiction