Craziness, Shenanigans, and Dip!

Last week was KRazy. That’s right, with a capital K and R.

My company moved suites in our the building, so Friday, Sunday, Monday, Tuesday, and Wednesday were spent hauling and organizing our entire office. It was pure madness, but came together rather well in the end.

Then I went on a 4 day cabin weekend that was beyond awesome. I actually got up on water skis! This is big news, because I’ve been trying to learn how to water ski since I was about 12 years old. This has been a yearly tradition with a group of dear friends, and it is always filled with excellent food. I made a big brunch on Saturday:

  • Waffles! Topping options were pure maple syrup, strawberries, and whipped cream.
  • Turkey breakfast sausage
  • STEAK
  • Cheesy potatoes
  • Grapes
  • Scrambled eggs with a touch of jalapeno cream cheese and green onions
  • OJ (with sparkling wine for the mimosa lovers) and coffee

My favorite non food things from the trip: the lake (which is beautiful), the boats (speed boat and pontoon), the company (they are all super awesome people), and the board games (settlers of catan, catchphrase, and taboo to name a few). My favorite food things were too many to name. We usually do two meals a day, brunch and dinner, and each couple only has to cook one meal. We also have a ton of snacks, leftovers galore, and this year we also threw in a dessert buffet. It’s always a food extravaganza, and this year it knocked my socks right off. 

Here is an approximate recipe for a killer dip I made for snack time:

  • 1/2 container of Philadelphia Jalapeno Cream Cheese (about 1/4 cup)- this actually has a good kick to it, and tastes like REAL jalapenos.
  • One 16 oz container of Old Home Sour Cream (a little over one cup)
  • Three sliced green onions, white and light green parts only
  • A generously heaping handful, a little less than one cup shredded sharp cheddar cheese
  • Three shakes Lawry’s seasoned salt
  • Ground black pepper – a dash or two OR about five “grinds” on  my pepper grinder
  • Mix well to combine, serve with rippled potato chips.

This dip is too thick/delicious for flimsy chips. Serve immediately, though you could cover and refrigerate if you want to make it the night before a party. Leftovers keep well for a few days. It’s not much to look at so I didn’t snap a picture, but it sure is tasty!

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Author: Liz in St. Paul

A good crust, with many tender layers. Marketing, mothering, and butter to name a few.

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