January 19, 2020

The BEST Homemade Dill Pickle Dip

Growing up, we always seemed to have a small carton of that store-bought pickle dip in the fridge.  Do you know what I'm talking about?  It came in a small little plastic tub and you would find it in the refrigerated section by the cheese.  I don't think they even make it anymore.  My family loved it.

This homemade version is SO much better and it makes a ton, so you have plenty to share.  This is such a great dip idea to make for The Big Game that is coming up.  Serve it with your favorite potato chips and you are good to go.  

What I love about this dip, is that you chop the pickles so fine that there aren't any big chunks and it adds so much more pickle flavor.  So, little kids even love it. . . seriously.  
You might also like:

The BEST Homemade Dill Pickle Dip
From: Kim
(Printable Recipe)

1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)

In a medium bowl, beat cream cheese until smooth.  Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside.  Add the pickles to a food processor and pulse until finely chopped.  If you don't have a food processor, just finely chop them by hand.  Stir finely chopped pickles into dip and stir until combined.  It will seem runny, but it thickens as it's chilled.  Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables. 

December 11, 2019

Classic Chocolate Pecan Marshmallow Fluff Fudge

If there was one holiday treat you couldn't live without, what would it be?  Mine would probably be fudge.  I am such a sucker for fudge.  The smooth and velvety texture and rich flavor get me every time.  I cannot resist it.

I made this White Chocolate Toffee Fudge a few years ago and it quickly became a favorite.  It was time to turn it into a Classic Chocolate Pecan version.  I swapped out the white chocolate chips for semi-sweet and the toffee bits for pecans and it turned out amazing.  It is so creamy and decadent with a smooth chocolate flavor and nice nuttiness from the pecans.  

This is so easy to make and it turns out perfect every time. 
You might also like:

Classic Chocolate Pecan Marshmallow Fluff Fudge
From: Jenn@eatcakefordinner
(Printable Recipe)

3 c. sugar
1 c. evaporated milk
1/2 c. unsalted butter
1 (12 oz.) bag semi-sweet chocolate chips
1 (7 oz.) carton marshmallow creme
1 c. chopped pecans, divided
1 tsp. vanilla

Butter a 9x13-inch baking dish or line with parchment paper.  In a large heavy saucepan, combine the sugar, evaporated milk and butter.   Heat over medium-low heat, stirring frequently, until the butter is melted and the sugar is dissolved.  Increase heat to medium-high and bring to a full rolling boil, stirring constantly.  Reduce heat to medium and boil gently for 5 minutes, stirring constantly.  

Remove from heat and stir in the chocolate chips, marshmallow creme, 3/4 cup pecans and the vanilla.  Stir until smooth and creamy and pour into prepared baking dish and spread out evenly.  Top with remaining 1/4 cup of chopped pecans.  Cool until firm, then cut into 1-inch squares and serve.  Keep stored, in the refrigerator, in an air-tight container.    

November 8, 2019

Ultimate Pecan Pie Bars

OH MY MY!! These Pecan Pie Bars are one of the best I have EVER had.  They are rich with a warm caramel flavor.  The texture is soft and chewy with a slight crunch from the pecans and buttery crust. These need to be made for every holiday gathering from now on.  It is guaranteed you will come home with an empty platter.

I loved these plain, but my hubby chopped his up and added to ice cream and said it was the best ice cream he has ever had.  I also took them to a family get together and the plate was empty in a matter of minutes.  
You might also like:

Ultimate Pecan Pie Bars
adapted from: Taste of Home
(Printable Recipe)

2 c. all-purpose flour
1/2 c. powdered sugar
1 c. unsalted butter, cold and cut into cubes
1 (14 oz.) can sweetened condensed milk
1 large egg
1 1/2 tsp. vanilla extract
pinch of salt
1 (8 oz.) pkg. milk chocolate English toffee bits
1 1/4 c. roughly chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine the flour and powdered sugar.  Cut in the butter until the mixture resembles coarse meal.  Press firmly onto the bottom of a greased 9x13-inch baking dish (I also like to line my pan with parchment paper).  Bake in preheated oven for 15 minutes.

Meanwhile in a large bowl, combine the sweetened condensed milk, egg, vanilla and salt and whisk until combined.  Stir in the toffee bits and chopped pecans.  Pour over warm baked crust and carefully spread out evenly.  Bake for 20 minutes longer or until lightly browned.  Cool completely and cut into bars.  Store in the refrigerator.