Don’t like blue cheese? This is a different take on buffalo chicken dip that I make and everyone LOVES it. This is from the official Frank’s buffalo chicken dip recipe, but I use the different ingredients in place of the blue cheese dressing and blue cheese crumbles. Read More Buffalo Chicken Ranch Dip
They’re cheesy and a little greasy and oh so perfect.
Dear Readers, are you plagued with an excess of friends and admirers? Do people constantly hang around your house in order to bask in the light of your reflected glory? Are your parties too entertaining and now you regret setting the bar so high? What you need are some less-appetizing appetizers! Luckily, I’ve got just the solution for you. Read More Morbid Curiosity: Stuffed Prunes
In one of my cookbooks there is a whole section of recipes for “cold balls.” And, because I am secretly twelve years old, I snicker to myself every time I pass that chapter. But the more I flipped past that chapter, the more it taunted me. Why hadn’t I tried these recipes yet? Was I afraid? Did I dare? Did I have The Balls? Read More Morbid Curiosity: Cold Balls
I can’t say enough about my love of the wonton wrapper. You know, those little pre-packaged squares and rectangles you buy in the produce section of the grocery store. They are so versatile that you can use them to make anything from ravioli to dumplings to fried noodles for salads. My personal favorite thing to make with them is egg rolls. Read More Redneck Egg Rolls, Anyone?
That’s right. Everyone burn your passports and relinquish your subscriptions to Bon AppÃ©tit. The whole continent of Europe – every taste profile from every country and every region – has been taken into account, broken down, studied, analyzed, and reduced to a single dish: The European Cuisine Log. Read More Morbid Curiosity: European Cuisine Log
I have a deep and abiding love for Greek food. I think feta goes with everything, and I love that the ingredients are usually simple. I could live on pita triangles, feta and this tzatziki dip, especially in the summer when it’s too hot to turn on the stove. Read More Ridiculously Easy Tzatziki