SPICY CHEESY BEAN DIP

 1 can refried beans

1/2 cup jarred salsa

1/3 cup sour cream

4 oz cream cheese

1 tsp chili powder

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 tsp cumin

2 tsp Cholula hot sauce

1 1/4 cup mexican shredded cheese

Mix beans, salsa, cream cheese, sour cream, seasons and hot sauce together in an iron skillet and warm in pan until cheese is melted and all is combined.

Sprinkle with shredded cheese and more paprika.  Place in oven at 350 for 20 minutes until cheese is melted and bubbly around edges.

Serve with tortilla chips.  

note... to make tortilla chips extra yummy, place on sheet pan, spray with vegetable spray and sprinkle with paprika.  Bake at 300 degrees for 5-10 minutes.

Buttermilk biscuits

2 cups self rising flour

1 stick cold butter, cubed, unsalted

1/2 tsp salt

1 cup buttermilk

Work butter into flour and salt mixture with fingers until butter cubes are pea size.  Add buttermilk and gently stir until almost combined.  Turn dough out on floured surface and press gently, folding dough over 3 times into a little over 1 inch in depth.  Do not over work.  Cut with glass or cutter.  Bake at 400 degrees for ten minutes or until slightly browned.

If you use salted butter just omit the 1/2 tsp salt.

Mac Salad

Ingredients

• 8 oz macaroni noodles 
• ½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me 
• ¾ cup finely diced red bell pepper about ½ pepper 
• ⅓ cup thinly sliced celery about 1-2 stalks 
• ⅓ cup finely diced red onion 
• 2 large hard boiled eggs, finely diced

Macaroni Salad Dressing

• ¾ cup mayonnaise I use olive oil mayo 
• ¼ cup sour cream 
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon red wine vinegar*
• 1 Tablespoon granulated sugar
• 2 teaspoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper optional

Instructions

• Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.
• In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

• To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
• Pour dressing over your macaroni salad ingredients and toss until well-combined.
• For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes

*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.

Double this for a crowd.

Thanksgiving Cookies

Ingredients

• For each batch:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (9-oz. package) Nestle® Toll House® Sea Salt Caramel Baking Truffles
• 1 cup chopped nuts (optional) - NOTE: if omitting nuts, add 1 to 2 tablespoons of all-purpose flour

Preparation

• Preheat oven to 375 degrees.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
•  Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in truffles (and nuts, if using--if not, be sure to use 1 to 2 tablespoons of extra flour)
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.