Recipes from Blog Hop

As promised, I'm back with a few recipes that I posted on the Recipe Blog Hop the other day.

The first 2 are appetizers and/or snacks and can be found on this post. One is Buffalo Chicken Dip and the other is Spinach Artichoke Dip.

Today, I'm going to post the recipe for BLT Salad. It's a macaroni salad and goes super great with any summer meal, whether it be a cookout, barbecue or just your regular day to day menu.

BLT Salad

2 cups uncooked elbow macaroni

5 green onions - finely chopped

1 very large or many small tomatoes - diced (I like to use plum tomatoes)

1 1/4 cups diced celery

1 1/4 cups mayonnaise

5 teaspoons white vinegar

1/4 teaspoon salt

1/8 to 1/4 teaspoon pepper

1 pound bacon - cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomatoes and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

Stay tuned for a recipe for Refreshing Summer Soup a.k.a Gazpacho!

Super Bowl Sunday...

You just can't let a Super Bowl Sunday go by without some good snackin' recipes. My daughter-in-law, Susan, made the Buffalo Chicken Dip for Mikey's birthday party back in September and it was just too good NOT to chow down on today... She also gave me the recipe for Spinach Artichoke Dip. Though I'm not making it today, it is definitely a crowd pleaser...

Buffalo Chicken Dip

1 lb. softened cream cheese
1 cup ranch dressing
1 cup Frank's Red-Hot Sauce
2 cups grated cheddar cheese
2 chicken breasts cut into small pieces



Mix all the ingredients and heat in a 400 degree oven for 25-30 minutes or until cheese is melted.



Serve hot with veggies, chips, crackers, wings...the list is endless!

*************************************************************************************

Spinach Artichoke Dip

1 tablespoon olive oil
3 tablespoons butter
1 small onion diced
2 minced garlic cloves
4 tablespoons flour
salt & pepper to taste
2 cups milk
2 cups sour cream
1 1/2 cups Monterey Jack cheese
1 1/2 teaspoons lemon juice
3 tablespoons Frank's Red-Hot Sauce
2 cups Parmesan cheese
1 box frozen spinach, thawed, drained and squeezed out
1 can chopped artichokes

Saute onion and garlic in the oil and butter until translucent. Add the flour and whisk together. Cook about 5 minutes, then add milk, salt, pepper, hot sauce and lemon juice. Cook while whisking to remove lumps until just before a boil. Add the Monterey Jack cheese and whisk. Turn heat down to low. Keep whisking until cheese is melted. Add Parmesan cheese and sour cream. Mix until incorporated. Add spinach and artichokes. Mix together. Serve warm in a crock pot with chips and celery or other veggies.

So there you have a couple of yummy snackin' dips for the big day. But if you're just not into the Super Sunday thing, how about a Super Giveaway? Hop on over to Lianna's blog and check out this very "Springy" Vera Bradley Limited Edition Sateen purse and wallet set. Don't the colors just scream Spring???