Spring Break! & Dreamy Orange Cheesecake Dip

   The kids are outta school for the WHOLE WEEK for Spring Break! I am so so excited and have plans to………..are you ready for it?


  I want to keep our week free and let them play outside ALL day long!  I want them to run and imagine until their hearts are content, coming in filthy and exhausted for supper and baths.     I want to read with the kids out on a quilt every afternoon, I want to grill Hamburgers and eat out on the picnic table, I have an Easter craft I’ve been wanting to do from Pinterest, and I want to start planting our garden.  But mostly, I don’t want to be busy, I just want to be a stay at home family and enjoy our time together.  🙂   

Now on to the foodie part of all this, fruit dip!  A yummy one!

  This recipe comes from Brandy’s Baking, and it just screams SPRING IS HERE!!!!!!!!!  Which makes me very VERY happy!

Dreamy Orange Cheesecake Dip

from Brandy’s Baking



  • 1 (8 oz.) pkg cream cheese, softened
  • 1/2 cup orange marmalade
  • 1/2 tsp vanilla
  • 1/4 cup powdered sugar (or less, if you don’t like it as sweet)


Combine all of the ingredients together and stir until mixture is well blended and smooth.

Serve with fruit or spread on graham crackers.



  Gotta go play with my 4 favorite little Ferguson’s now!

Happy Monday!

~ T

White Trash Dip

  My friend, Mary who runs the darling B&B out east, gave me this recipe and I just HAD to try it for Sunday night snack supper. She said she found it on Pinterest, which lead to THIS blog.  But she found it from another blog, and who knows where that person found it.  Now that everyone has been given credit, where credit is due, let me just tell you:

It was great! I loved the presentation in the pie plate too!

  Not sure how it got it’s name, but if easy ingredients for a yummy dip, makes it “White Trash”, then SO BE IT!   🙂

White Trash Dip

(click title to print)

White Trash Dip 2


  • 15 ounces, weight Canned Chili With Beans
  • 2 packages (8 Oz. Each) Cream Cheese, Softened
  • 2 cups Shredded Cheddar Cheese
  • 1 pound Bacon, Cooked, Drained, And Crumbled
  • 4 whole Green Onions, Chopped
  • Tortilla Chips, For Dipping

Preheat oven to 350* while you cook and crumble your bacon. Mix together chili, cream cheese, cheddar cheese, bacon and chopped green onions in a large bowl. Spread into a glass pie plate and bake at 350* for 20 minutes or until hot and bubbly.

Serve with chips!

Thanks for sharing, Mary!


Buffalo Chicken Hot Wing Dip

Super Bowl is fast approaching, are you ready for some Football?

  I don’t know about you, but I am most looking forward to the snacks.  {tee-hee} What can I say, I told you I was a Foodie!  🙂  I used to look forward to the commercials too, but so many of them have gotten so trashy, it’s ruined it!

    Attention Hot Wing fans, this is the dip for YOU!  It is sure to be a hit at your Super Bowl party this weekend!  There are many, many varities of this dip floating around in the Foodie Blogosphere, but this one is our favorite as we don’t care for Blue Cheese!

Buffalo Chicken Hot Wing Dip

(click title for easy printable version)

Buffalo dip


  • 4 whole Chicken Breasts, Boiled, Drained And Shredded
  • 12 ounces, fluid Frank’s Hot Buffalo Wing Sauce (do NOT Substitute, this is sooo good!)
  • 2 blocks (8 Oz. Block) Cream Cheese
  • 16 ounces, fluid Ranch Dressing
  • ½ cups Chopped Celery
  • 8 ounces, weight Shredded Monterey Jack, Sharp Cheddar Cheese Or A Combination Thereof

Preparation Instructions

Preheat oven to 350 degrees.

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the Frank’s hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese with the Ranch dressing, stirring till smooth and hot. Pour this mixture evenly over the chicken mixture to form a second layer.

Sprinkle celery over top. Bake covered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 minutes till hot and bubbly. (You don’t want the top to get browned or it will be hard. )

Let stand 10 minutes before serving with sturdy dipping chips. Dig in!


Shared with:

Gooseberry Patch

Hot Pizza Dip

   You know me and my obsession with cream cheese?  Well, this Pampered Chef dip marries cream cheese with pizza sauce and lots of gooey cheese.  It’s so stinkin’ amazing!  I make this dip in my toaster oven while supper bakes in the main oven.  So easy!!



  • 1 package (8 Oz.) Cream Cheese, Softened
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1 cup Mozzerella Or Pizza Cheese
  • ¾ cups Grated Parmesan Cheese
  • ½ cans (about 8 Oz) Pizza Sauce
  • 4 Tablespoons Chopped Green Pepper
  • 2 whole Green Onions, Sliced
  • Whole Wheat Skinny French Bread, Thinly Sliced
  • Olive Oil Spray
  • Garlic Salt, to taste

Preheat toaster oven to 350*. Combine cream cheese, Italian seasoning & garlic powder. Spread in the bottom of your mini-baker. Sprinkle chopped veggies. Top with half the cheeses, then spread pizza sauce on top. Top with remaining cheese and a sprinkle of Italian seasoning for pretty. Bake 15 minutes.

While dip bakes, thinly slice ovals of french bread. Spray with olive oil and garlic salt. Bake at 350* for 5-10 minutes or until slightly toasted.

Serve dip hot with warm french bread ovals around it, allowing guests to schmear their own pieces. 





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Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

Full Plate Thursday

Gooseberry Patch

Mexican Dip Dinner

Dip for DINNER?!  Yup! And boy were my kids excited about this one.

Mexican Dip Dinner



  • 2 pounds Ground Beef
  • 1 whole Medium Onion, Chopped
  • 6 cups Liquid (use Drained Tomato Juice Then Water Or Chicken Broth)
  • 1 cup Uncooked Brown Rice
  • 2 teaspoons Chili Powder
  • 2 teaspoons Salt
  • 4 cloves Garlic, Pressed
  • 15 ounces, fluid Tomato Sauce
  • 15 oz. diced tomatoes, drained. Save juice!
  • 2 cans (6 Oz Each) Tomato Paste
  • 15 ounces, weight Can Of Pinto Beans, Rinsed And Drained

In a large pot, brown the beef with onion and garlic. Cook until the meat is no longer pink and the onions are translucent. Drain grease. Add water, rice, *seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil, then reduce heat and simmer UNCOVERED for 60-70 minutes.(less if using white rice) Stir occasionally to prevent rice from sticking to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs and all the ingredients meld together.
Serve warm with tortillas chips for dipping and other taco garnishes of your choice, as well as Gringo Queso Dip (recipe below).
This dish freezes well.

*Another option would be to skip the seasonings and do a Taco Seasoning Packet instead, I’m planning to try this next time around!

Gringo Queso Dip

Recipe from Tasty Kitchen.


  • 1 block Velveeta Pepper Jack Cheese (16oz)
  • 1-½ cup Whole Milk
  • 1 cup Prepared Pico De Gallo
  • ¼ cups Parmesan Cheese
  • 9 ounces, weight Frozen Creamed Spinach, Chopped
  • ¼ teaspoons Cayenne Pepper (more Or Less, Depending On Preference)

Cube the Velveeta into crock pot set on low until fully melted. Then stir in milk, (only a bit at a time, you may not use it all, ours got too runny!) pico de gallo, parmesan, spinach, and cayenne. Cook another hour or until creamy and heated through. Serve with tortilla chips.


DIP, it’s what’s for dinner!




This post shared with:

Made It On Monday

Wonka Wednesday

This Chick Cooks

Cast Party Wednesday

Tastetastic Thursday

Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Ultimate Beans & Rice Linky Party

Egg Hunts & Yummy Dips

With Easter rapidly approaching, we decided to go ahead and bring out the ol’ Easter baskets and plastic eggs this week.  We will spend countless hours hiding and discovering these eggs between now and Easter, but seriously?  You can only hide 24 eggs in the same living room so many times!  Oh well, the kids love it, so we are all for it.

   To make things easier, and to keep fighting to a minimum, each child has their own set of eggs to find.  Avery has shiny eggs, Tylan has sports eggs, and Destiny has print eggs.  Paxton has regular, which he seems to think are quite delicious.  He made sure to taste test each color in his basket right away.


  Once the kids had their jammies on, the First Easter Egg Hunt of the season began…..


  They had a lot of fun but all too soon, it was bedtime for everybody.  Especially Paxton.

  Pax had been entertaining himself on the floor during all the festivities.  This being his first Easter, he was quite fascinated with his furry basket and the contents therein.


  Suddenly, the ducky basket was NOT so fun, and he began to feel a bit distressed…..


  He quickly spotted his “Ma-ma” and crawled over to me for comfort, and in true Paxton form, quickly tried to grab and ingest my camera lens.



  This is the part where I informed him, oh-so-kindly, that I did NOT want his sweet but slobbery little fingers on my lens.100

He was not impressed.



Hey, are you still watching how sad you made me?


Good, cause I am getting a bit sleepy here.  {YAWN}


  Are you SURE I can’t touch this pretty lens just one teeny little bit?


  Still a no-no, huh.


Even if I put on my CUTEST pouty face and shed a tear?!?!?!?!? 


{SIGH} Fine.  Take me to bed, that was exhausting.


Goodnight sweet baby Pax!  XOXO

   Now that all the little ones are tucked snug in their beds, I have 2 yummy recipes to share with you: 


Oh, how I love thee.

  We do a Sunday Night Snack supper each week, as has been tradition since I was a little girl.  It’s the perfect time for me to try new appetizer recipes without waiting for a party invite! Yay! 🙂 

  In addition to whatever appetizers I am wanting to try at the time, Dale always makes his infamous seasoned popcorn in our stir-crazy popper, and we have it with fresh fruit, orange julius’s or something equally yummy! 


   Sunday Nights are fun, since we do something together as a family.  My mom comes over, and we play board games or watching the kid’s favorite show, America’s Funniest Home Videos……all while eating in the LIVING ROOM! {Gasp} What a treat!

  Here are 2 of our favorite dips, one an old favorite, one brand new:

Corn Dip

(click on title to print on TK)


16 oz. Hyland’s Chive Sour Cream Dip

2- 11 oz. cans Mexicorn, drained

1 – 10 oz. cans Rotell, drained.  Use half a can of Original, and half Hot. Dale likes all hot, but then no one else can eat with him. {HEY! Maybe that’s the POINT????? Turkey.}  You can freeze remaining Rotell for next time!  Drain corn and rotell well and mix with Chive dip in a medium bowl. 

Chill until serving to allow flavors to blend.  Serve with Frito Scoops. (no substitutes)  

Cucumber Cracker Spread from The Country Cook


½ Cucumber (peeled and cut into chunks)
3 Green Onions (trim Off Roots)
1 block (8 Oz.) Cream Cheese, Softened
1 teaspoon Worcestershire Sauce
⅛ teaspoon Salt

Chopped fresh tomatoes for garnish, optional but delicious!

Finely chop the cucumber and green onions.  In a medium bowl, combine chopped veggies, softened cream cheese, Worcestershire sauce and salt.  Beat until smooth.  Cover and refrigerate overnight, it’s WORTH the wait!  Serve on crackers. 

(Or on an Everything Bagel, which I have not yet tried.  There is none left! Maybe next time?)   🙂

  Have a great weekend!



Linking to: Easter Traditions Bunny Blog Hop

And So Sweet Sunday’s

Thanks Patti & Kim, for inviting me to link up with your blogs!