Baked Onion Bread

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

• one loaf sour dough bread, cut in pieces or halved
• 1/4 cup butter
• 1 cup mayo
• 1/2 cup parmesan cheese
• 1/2 cup chopped red onion
• dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Chicken and Wild Rice Casserole

I transferred this recipe from our old website, knorrbuzz.  It’s old school Knorr fare.  I introduced my grandmother to it and she makes it a couple of times a month and takes it to many family reunions, where it always seems to be a hit.  I enjoy all the flavors, as well as the different textures;  the chewiness of the wild rice and the crunch of the water chestnuts.  I very often make it without the wild rice, using just basmati.  It’s good that way but we prefer it with the wild rice; it provides a depth of flavor.  My grandma suffers from celiac disease so she makes hers compatible with a gluten free diet.  The only change needed is substituting a gluten-free creamed soup for the cream of celery.

Ingredients:

• 28 oz can green beans, drained
• 3 cups diced cooked chicken
• 1 onion, diced and sauteed
• 8 oz can chopped water chestnuts, drained
• 4 oz jar pimientos
• 10 3/4 oz can cream of celery soup
• 1 cup mayonnaise
• 3/4 cup long-grain rice, uncooked
• 1/4 cup wild rice, uncooked
• 1 cup grated sharp Cheddar
• pinch salt

Preparation:

Cook rices according to package directions.

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish.  Bake for 20 to 25 minutes or until bubbly.

Recipe inspired by Paula Deen.

Photo by me, My Little Food Spot

Egg Salad with Bacon

Ingredients:

• 1/2 cup mayo
• 6 large hard-boiled eggs, chopped
• 1 celery rib, diced
• 4 bacon slices, cooked and crumbled
• 1 bunch chopped fresh scallions
• 1 T minced sweet onion
• 1/4 tsp. seasoned salt
• 1/2 tsp. freshly ground pepper

 

Stir together all ingredients and serve on whole wheat bread with spinach leaves or romaine lettuce.

Recipe inspired by SouthernLiving.com

Grilled Pizza Sandwiches

Ingredients:

• 1/2 cup mayonnaise
• 2 tsp dried Italian seasoning
• 8  slices whole grain bread
• 6 oz packaged sliced pepperoni
• 6 oz shredded mozzarella cheese

Directions:

1. Combine mayonnaise and Italian seasoning; spread half of mixture evenly on 1 side of bread slices.
2. Layer pepperoni and cheese on mayonnaise side of 4 bread slices; top with remaining bread slices, mayonnaise side down.
3. Spread half of remaining mayonnaise mixture on tops of sandwiches. Place sandwiches, mayonnaise side down, in a hot griddle or large non-stick skillet. Cook over medium heat until bread is browned. Spread remaining mayonnaise mixture on ungrilled sides of sandwiches; turn and cook until sandwiches are browned.

Recipe from SouthernLiving.com

Photo by me, mylittlefoodspot

Knorr Spinach Dip

Ingredients:

• 10 oz frozen, chopped spinach, thawed and drained
• 16 oz sour cream
• 1 cup mayonnaise
• 1.4 oz packet Knorr Vegetable Soup and Recipe Mix
• 8 oz can water chestnuts, drained and chopped
• 3  green onions, chopped

 

Mix all ingredients and chill at least 2 hours.  Serve with crackers, veggies or chunks of bread.

Spinach Artichoke Dip

Ingredients:

• 14 oz can artichoke hearts, finely chopped
• 10 oz chopped, frozen spinach
• 1 cup light mayonnaise
• 1/4 cup light sour cream
• 1 cup shredded parmesan cheese
• 1/4 tsp ground red pepper
• 2 clove garlic, pressed

1.  Mix all ingredients together.
2.  Transfer into a 1-qt baking dish
3.  Bake at 350 for 30-40 minutes.
4.  Serve with tortilla chips or toasted bread.