I was born into a long line of Tennessee Volunteers. I’m pretty sure my granddaddy’s blood ran orange. My great uncle’s middle name is Neyland and on my mother’s wedding day, my granddaddy held a transistor radio to his ear listening to his beloved Vols before he walked her down the aisle. When it came time for me to go to college, there was really no question of where I would go and I headed to Knoxville.

We all just assumed that when my sister went to college she would follow the family tradition. So when she decided on Auburn, we all knew the one big hurdle…telling granddaddy. My granddaddy suffered from memory loss as he got older. Some days he was good and other days he might not recognize us. On the day my sister went to break the news, he was not real clear but she sat down and said “granddaddy, I have to tell you something, I’ve decided to go to Auburn”…he looked at her, clear as a bell, and said “the hell you are”!

So in the spirit of sisterly love, all I have to say is…War Eagle!

Baked Pimento Cheese Dip

2014-01-06 08:53:17

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Ingredients

1. 8 oz package neufatchel or 1/3 less fat cream cheese
2. 1/4 cup Hellman's mayo
3. 1/4 cup 2% Fage greek yogurt
4. 1 1/2 cups monterey jack cheese, shredded
5. 1 1/2 cups sharp cheddar chesse, shredded (I use 2% cheese)
6. 1 small jar diced pimentos, drained
7. 1 small can diced green chiles, drained
8. 1/4 tsp cayenne pepper
9. dash of worcestershire sauce

Instructions

1. Preheat oven to 350 degrees.
2. Let cream cheese soften in a large bowl.
3. Add the rest of the ingredients and mix well.
4. Bake for about 25-30 minutes, until bubbly.
5. Serve with tortilla chips.

Notes

1. You can easily double this recipe for a crowd.

http://lolleighcooks.com/

This is dip does not last long and great for a crowd. I like to serve it with Tostitos Scoops.

The stuff of life can sometimes be a lot like a potato. Most people, experiences and events can have a nice outer skin. It’s after you dig into the inside that you know what you’re dealing with.

I ran across this quote saying,

“Sometimes good things fall apart so that better things fall together”

While a potato may be good plain, when you open it up, take it apart and put it back together again the outcome will surely be better.

Recipe:

3 large baking potatoes

3 slices pepper bacon

1 cup sweet white corn, fresh or frozen

2 tbsp butter, unsalted

3/4 cup light sour cream

1/4 cup milk, warm

3/4 cup cheddar cheese, 2% or low fat

2 tbsp fresh chives, finely chopped

salt and pepper

Preheat oven to 375 degrees.

Wash and dry potatoes. Pierce a few times with a knife, then wrap each potato in foil. Place on a baking sheet and bake for 1 to 1 1/2 hours, until potatoes are tender. Remove from oven, unwrap foil and let cool for about 30 minutes.

Carefully cut potatoes lengthwise and scoop out the meat of the potato. Leave a little bit of the potato attached to the hollowed out skin so that they will stand up to the filling.

Add butter to the potato and mash with a fork or potato masher until butter is melted and incorporated. Then fold in sour cream and warm milk.

Cut bacon into 1/2 inch pieces and cook until crispy. Remove from pan, place on paper towels to drain excess fat. Wipe leftover fat out of pan and place back over medium-high heat, add corn and saute for about 2 minutes.

Stir bacon, corn, fresh chives and cheese into the potato mixture. Season well with salt and pepper. Once the mixture is well combined, carefully fill the potato skins with the mixture.

Bake stuffed potatoes in a 350 degree oven for 30 minutes.