Spinach & Artichoke Dip
This classic dip brings together many flavors and textures. The snap of the water chestnuts adds a lot to this dip, so don’t leave it out!
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Dried Beef & Dill Pickle Dip
This delicious dip combines the hearty and salty taste of dried beef with the tartness of dill pickles in a creamy dip. It’s a unique combination that tastes great on a cracker or on your favorite vegetables.
Baked Ham with Gravy
This is a simple way to prepare a juicy and delicious ham. You can serve this with mashed potatoes and the vegetable of your choice.You can prepare a ham anytime, it doesn’t need to be Christmas or Easter. When we prepare a large ham for …
Shrimp Etouffee
This a deliciously rich way to prepare shrimp. This is something like a creole jambalaya without the added tomatoes, and instead it is based on a light roux.The butter makes for a beautiful, golden gravy that is full of flavor. Etouffee means “to smother” and …
Asparagus with Tomato Vinaigrette
We love Asparagus, and this is a delicious way to prepare it. Asparagus has a sweet, rich and earthy flavor and this vinaigrette brings a bright counter point to that.
Easy Cheesy Queso Dip
This recipe makes a large batch for a party, or you can put the leftover dip in the fridge and then reheat it to melt it again. Or, you can cut this recipe in half. I’ve tried this with freshly shredded block cheese, but Velveeta …
Tzatziki Sauce
Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, …
Western Cheese Steak Sandwich
This is a Western take on the Philadelphia classic. The preperation takes some time but it is well worth the work! I like to use flat iron steaks for this recipe, but skirt steak and flank steak would also work well and really any good …
Creole Jambalaya
What’s the difference between Gumbo and Jambalaya? Jambalaya has no roux, and the rice is cooked into it while gumbo has a roux base and the rice is always cooked separately. What’s the difference between a Creole and Cajun Jambalaya? Creole Jambalaya is red because …