Embarrassingly Easy Corn Dip

This is one of those “non-recipe” recipes. It’s the perfect dip or appetizer when you need to throw something together that takes minimal effort and is always a crowd pleaser. Especially great for this time of year at the lake or any cookout.

Embarrassingly Easy Corn Dip

1 container of French Onion Dip from refrigerated section of the grocery

1 can of Rotel tomatoes

1 can of Mexi-corn*

1 can of white shoepeg corn*

*You can easily substitute two of either type of corn but I’ve found that I like the spice from the mexi-corn and the sweetness and texture of the shoepeg so I do one of each.

Drain and rinse corn and partially drain rotel (drained about 70%, if that makes any sense).

Combine in medium size bowl with French onion dip.

Refrigerate for several hours or overnight. Keeps for several days in air tight container, in the fridge.

Serve with Fritos Scoops. Per Ina, “How easy is that?” … While she would not approve of this recipe, we hope you do! Enjoy!


Game Day Potato Skins

Despite the fact that I’m not a huge football fan, I always look forward to Superbowl Sunday.  Why, you might ask?  Because it’s the perfect excuse to make insanely delicious and over the top snacks.  I’ve made this recipe dairy free by using caramelized onions for the creamy factor.  This is one of my favorite tricks when making a recipe that calls for cheese (caramelized onion pizza, anyone?!).  Feel free to add a little cheese on top of yours too–they are great either way.  So while I may only be tuning in for the halftime show, I’m definitely going to be enjoying these potato skins!


  • Bake, scoop, and broil potatoes


  • Caramelize onions


  • Cover with toppings


Potato Skins

-4 small russet potatoes

-1 large yellow onion, thinly sliced

-8 pieces of bacon, cooked and crumbled

-4 green onions, chopped

-1/2 tsp sugar

-3 Tbsp olive oil, separated

-salt and pepper

Bake the potatoes in a 400º oven for about an hour or until they are fork tender.  While the potatoes are baking, work on the caramelized onions.

To caramelize onions add a Tbsp of olive oil to a pan over medium high heat and add the onions.  Cook, stirring occasionally, until you just start to see a little color on them.  Turn the heat down to medium low and continue cooking.  Add the sugar and season with salt.  The sugar will help them get extra caramely.  If the onions start to look a little dry, just add a splash or two of water and keep on cooking!  You’ll know they’re done when they’ve developed a deep golden color and are extremely soft. This process takes about 15-20 minutes.

When the potatoes are finished cooking, let them cool slightly before cutting in half and scooping out the middle.  Feel free to use this for mashed potatoes!  Coat both sides of the potato skins with olive oil, salt, and pepper.  Place on a baking sheet skin side up and broil (do not broil on the closet rack to the top!) for about 3-4 minutes or until the skin is very crispy.  Flip the potatoes over and broil for another 4-5 minutes until the inside is light brown.

Then top with your caramelized onions, bacon, and green onions.  Put back in the oven for just up to 5 minutes on 375 or just until the toppings are nice and warm.  Enjoy!


Pistachio Cranberry Goat Cheese and Our Holiday Playlist!

This seems to be the week that kicks off the fun and jam-packed Christmas time!  We’ve got holiday events Wednesday through Saturday evenings. I’m tired already, but so excited. In this post you will find an easy appetizer that you can whip up quickly for any holiday get together as well as our Christmas playlist! 

To get fully into the Christmas spirit turn on our Holiday Favorites Playlist. It’s all of our favorite Christmas classics like Nat King Cole and Billie Holiday mixed in with a few newbies for good measure (NSYNC’s “Merry Christmas” anyone?!).

Press play. Then whip up this incredibly easy appetizer that’s a crowd pleaser as well the perfect color combination for Christmas.

Cheese Log with Cranberries and Pistachios

1 small goat cheese log 

1/2 brick of cream cheese

Freshly ground black pepper

Pinch of sea salt

1/2 c. Pistachios, chopped

1/2 c. Fresh Cranberries OR Craisins, chopped

– IF using fresh cranberries then roast them in oven for 15-20 minutes with 1/2c. of sugar

Let cheeses soften a bit then combine the two, adding black pepper and a touch of salt. Using wax paper shape them cheese mixture into a log. 

(If making the day ahead of time keep the mixture in the waxed paper and also wrap it with Saran Wrap then leave in fridge.) The day you plan to serve this app, add chopped cranberries and pistachios to the outside of the cheese. 

The easiest way I have found to do this (requiring the least amount of cleanup) is to keep everyone on the waxed paper and use the paper to roll/work the cranberries and pistachios onto the cheese. The colors really couldn’t be better for any Christmas party or just small get together with friends.