Bloomin Onion Bread


·         1 unsliced loaf of (round is preferable) sourdough bread

·         1 pound Monterey Jack cheese, thinly sliced

·         1/2 cup butter, melted

·         1/2 cup finely diced green onion, including white part

·         2-3 tsp poppy seeds



·         Using a sharp bread knife cut the bread going both directions

·         Do not cut through the bottom crust

·         Places slices of cheese between cuts

·         Mix together butter, onion, and poppy seeds

·         Pour over bread

·         Wrap in foil the entire thing in foil and place on a baking sheet

·         Bake at 350 degrees for 15 minutes

·         Unwrap

·         Bake 10 more minutes, or until cheese is melted


Potato Skins


·         8 slices of bacon (I used a nice thick bacon)

·         8 russet potatoes, scrubbed clean

·         canola oil

·         kosher salt

·         1 1/2 C. grated sharp cheddar cheese

·         1 C. sour cream

·         4 green onions, sliced



·         Preheat the oven to 400 F

·         Rub the outside of the scrubbed potatoes with canola oil

·         Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender

·         Let potatoes cool so they are easy to handle

·         Slice in half lengthwise

·         With a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins

·         Brush both sides of the potato skins with canola oil and salt liberally

·         Place the skins cut side down on the pan and return to the oven

·         Bake for 7 minutes and then flip the skins over to the other side

·         Bake for 7 minutes more or until the skins are crispy.

·         Meanwhile, cook the bacon in a skillet and chop into small bits

·         Set aside

·         Grate the cheese

·         When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces

·         Return to the oven just until the cheese melts (2 minutes)

·         Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion

·         Serve piping hot


Yummy Ranch & Ham Cheese Ball

8oz cream cheese (I prefer light because it is softer and easier to spread)

1 Tbsp ranch dressing mix (I used homemade)

1/2-3/4 cup very finely diced ham (I chopped mine in the food processor)

1/2 cup finely shredded cheddar cheese

1/4-1/3 cup finely chopped pecans

Beat cream cheese and ranch dressing mix till smooth. Add ham and cheese and mix well. Wrap in plastic wrap and form into a ball or log. Chill for at least an hour. Unwrap and roll in chopped nuts. Re-wrap and chill. Serve with crackers.



Caramelized Baked Chicken Party Wings



    • 3 lbs chicken wings
    • 2 tablespoons olive oil
    • 1/2 cup soy sauce
    • 2 tablespoons ketchup
    • 1 cup honey
    • 1 garlic clove, minced
    • salt and pepper


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken in a 9x13 inch baking dish.
  3. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper  Pour over the chicken.
  4. Bake in preheated oven for one hour, or until sauce is caramelized.


(makes about 3 quarts)

2 (10-ounce) packages frozen red raspberries
in syrup, thawed
1/3 cup Real Lemon -
Lemon Juice from concentrate
1/2 cup sugar
1 (750mL) bottle Rose wine, chilled (Gallo is good)
1 quart Raspberry Sherbet
1 (750mL) bottle Asi Spumante or champagne, chilled
In blender container, puree raspberries. In large punch bowl, combine pureed raspberries, Real Lemon Juice, sugar and wine; stir until sugar dissolves. Just before serving, scoop sherbet into punch bowl; add
Asti Spumante. Stir gently. Serve.

NOTE: I also add 3/4 quart of Club Soda to this recipe.


Party Punch VI



recipe image

"This punch is easy to make, and is great for parties of all kinds. Strawberry sherbet, fruit punch and lemon-lime soda."


1/2 gallon strawberry sherbet

2 (64 fluid ounce) bottles fruit punch

1 (2 liter) bottle lemon-lime flavored

carbonated beverage, chilled



Place sherbet in punch bowl. Pour in fruit punch and lemon-lime soda.

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