We’ve been enjoying this dip for years, but we simply call it “Bread Dip”. When we can get the rye bread in a shepherds loaf, we will hollow out the loaf and put the dip into the bread, which makes for a great presentation. Rye bread and dill might not be a combination that you would think to put together, but it really is excellent. This dip works great for parties and special occasions since it can be prepared ahead of time and is easy for guests to eat, even when mingling. We hope that you enjoy it as much as we do.
Dip and Enjoy
Ingredients
1 1/3 cups Mayonnaise
2 cups Sour Cream
2 tsp Dill Weed
2 tsp Accent (which is flavor enhancer, but if you can’t find it, you can leave it out)
2 tsp Minced Onion
2 tsp Parsley – dried or finely chopped
1 pinch of Salt
1 loaf Rye Bread – dark or light (If you can get shepherd’s loaf, get two loaves, one for the bowl and one for dipping)
Bread DipDill Dip
Instructions
Combine the mayonnaise, sour cream, dill weed, accent, minced onion, parsley, and salt in a large bowl. Mix well and refrigerate for at least an hour. If you’re able to get the rye bread in a shepherd’s loaf, hollow out the center of one of the loaves and put the dip in. Cut the rye bread into 1 inch squares.
Its called a snuggler because it is like a warm hug for your tummy. We’re not sure what is about winter and schnapps, but we have wonderful memories of skiing with schnapps in a camelback. Back then they were horn-shaped leather bottles that we slung over our shoulders while were skiing. Over the last couple of days, we’ve been watching the snow pile up, almost two feet in total, so we needed something warm to cheer us up after all of the snow shoveling. We first had this in Aspen, many years ago and it is definitely one of our favorite winter drinks. The pairing of hot chocolate and peppermint is obviously a delicious one and this will definitely put a smile on your face. We added some peppermint bark (dark chocolate, white chocolate, and peppermint… yum). We hope you enjoy them.
Snuggler
Ingredients
2 cups Whole Milk (2% or skim, your preference)
6 tbsp Cocoa Powder
4 to 6 tbsp Peppermint Schnapps
1 cup Heavy Whipping Cream
1 tbsp Granulated Sugar
1 tbsp Confectioner Sugar
1 tbsp Vanilla Extract
Snuggler with Peppermint BarkThe Next Day
Instructions
Heat the milk in a saucepan over medium-low heat (do not bring to a boil). Whisk in the cocoa powder until it is thoroughly mixed. In a cold bowl, combine the whipping cream, sugars, and vanilla extract. Whip until soft peaks form. Pour the hot chocolate and schnapps into a mug and top with whipped cream. Serves 2.
Every now and again, you just get in the mood for having breakfast at dinnertime. Whether its pancakes, waffles, or eggs, it is just very comforting, especially since we rarely sit down to a hot breakfast due our hectic work schedules. This was a family recipe long before restaurants starting creating skillets with a variety of breakfast items tossed into a single dish, so we must have been ahead of the curve on this one. In fact, we don’t have a real name for it, more of a nickname. Depending upon which family member you talk to, it is either egg slop or goop, but clearly those are terms of endearment. We make it with a spicy chili sauce, but you could easily substitute any sauce that suits your taste. We hope that you enjoy it, we certainly did, as we always do when we have this hearty breakfast dinner.
The Finished Product 🙂
Ingredients (Serves 2)
4 Large Eggs
2 tbsp Unsalted Butter
3 cups Hash Brown Potatoes
3 tbsp Vegetable Oil
3 cups Water
1 1/2 tbsp Chili Powder
3/4 tbsp Garlic Powder
1/2 tbsp Cayenne Pepper (optional)
1/2 tbsp Salt
1/4 tbsp Ground Black Pepper
1/2 cup All-Purpose Flour
1/2 to 1 cup Shredded Cheese
Chili SauceEggs in Skillet
Instructions
You can prepare the hash browns according to the package, but we’ve found an alternative solution that reduces the amount of oil necessary and makes them a little healthier. Place the hash browns into a plastic bag with the vegetable oil and shake until they are well coated. Preheat an oven to 450 degrees. Spread the hash browns out onto a cookie sheet, ensuring that they are in a single layer and that they aren’t too crowded, and sprinkle with salt. Place the hash browns into the oven and cook for 30 to 40 minutes, flipping them half way through, until they are golden brown and slightly crispy. While the hash browns are cooking, prepare the chili sauce by whisking the flour with the cold water until all lumps have been removed. Alternately, you could make a roux by combining the flour with 2 tablespoons of melted butter and then adding the water. Whisk in the chili powder, garlic powder, cayenne pepper, salt and pepper. Heat the sauce, while continuously whisking, over medium heat until it just starts to boil and then turn down to low, just to keep it warm. If the sauce thickens too much, add water to keep it at the desired density. When the hash browns have finished, pull them out of the oven and heat the oven on broil at 500 degrees. In a skillet, heat the butter on medium-high heat. Add the eggs and cook them sunny-side up or to your desired style. Place half of the hash browns onto two oven-safe plates. Cover with the desired amount of sauce (the recipe makes more sauce than needed, but is great for leftovers and other recipes). On each plate, put two eggs on top of the hash browns, top with half of the cheese, and put the plates into the oven on a high rack. Broil for 5 to 10 minutes, watching closely so as not to burn the cheese, and remove when the cheese has fully melted. Be sure to put hot pads under the plates when serving the dish as the plates will be extremely hot.
