Neiman Marcus Dip is classic recipe that was originally served in the 1950s at The Zodiac Room at the Neiman Marcus flagship store in Dallas . 

It got the nickname Million Dollar Dip because it taste like a million bucks!

This easy, cheesy appetizer spread is loaded with cheese, bacon, and mayo and is delicious served on crackers for any occasion! 

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Neiman Marcus Party Dip

Makes enough for 20-24 people!

Ingredients

• 4 Cups Cheddar Cheese shredded
• 1 Cup Green Onions diced
• 1 Cup Slivered Almonds
• 3 oz pkg Real Bacon Pieces
• 3 Cups Duke’s Mayonnaise
• Ritz crackers for serving

Instructions

• Mix all ingredients together in a large bowl.
• Cover and refrigerate until ready to serve.
• Serve with Ritz crackers.

Don’t you just love simple recipes?

This dip has only five ingredients and can be mixed up in a minute!

Add mayo ( I like Duke’s), crunchy bacon, slivered almonds, shredded Cheddar cheese, and diced green onions to a bowl.

Mix all ingredients together until fully combined. 

Cover and refrigerate until ready to serve.

Serve with crackers and enjoy!

This recipe makes A LOT and is perfect for potlucks and game day! 

The post Neiman Marcus Million Dollar Party Dip appeared first on For the Love of Food.

This traditional Irish side dish is a combination of three of my favorites: creamy mashed potatoes, buttery cabbage, and crunchy bacon.

Make this hearty comfort food recipe this St Patrick’s Day!

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Irish Potato Colcannon

Ingredients

• 5-6 Russset potatoes 2 1/2 lbs, peeled and cubed
• 1/2 head cabbage cored and chopped
• 4 slices thick cut bacon
• 3 tbsp salted butter divided
• 1/2 cup half and half
• 1/2 small yellow onion diced
• 1/2 tsp garlic powder
• pepper and additional salt to taste

Instructions

• Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
• Boil until the potatoes are fork tender, about 15 minutes.
• Drain and set aside.
• Meanwhile, cook the bacon in a large skillet until crisp.
• Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.
• Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.
• Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.
• Stir occasionally until cooked down, about 10 minutes. Remove from heat.
• Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.
• Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.
• Now add the cabbage mixture and bacon to the warm mashed potatoes. Mix well and scoop into a serving bowl.
• Add remaining tbsp of butter on top of the warm potatoes and serve.

I peeled and chopped about 6 small and medium Russet potatoes for this recipe. Yukon Gold potatoes are also delicious in this recipe.

Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
Boil until the potatoes are fork tender, about 15 minutes. Drain and set aside.

Cook the bacon in a large skillet until crisp.  
Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.

Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.

Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.

Stir occasionally until cooked down, about 10 minutes. Remove from heat.

Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.

Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.

Now add the cabbage mixture and bacon to the warm mashed potatoes.

Mix well and scoop into a serving bowl. 

Add remaining tbsp of butter on top of the warm potatoes and serve.

The post Irish Potato Colcannon appeared first on For the Love of Food.

Without further ado here’s Ashton and his recipe for an Air Fryer Family Size Omelet !

First ever blog takeover by the man behind the lady behind the camera! It’s eggs!

All my homies know I love eggs, I’ll eat a few dozen due to being roughly the size of a barn. This air fryer omelet is easy, easy like Sunday morning.

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Air Fryer Family Size Omelet

Ingredients

• 8 eggs
• ½ cup shredded Cheddar cheese ¼ goes in, ¼ goes on top
• ½ cup bacon chopped ( ¼ goes in, ¼ goes on top)
• 2 tbsp milk
• 2 tbsp chives diced (optional)

Instructions

• Crack the eggs, semi aggressively. They taste better that way. Add to a large bowl.
• Toss in the ¼ cup of cheese and ¼ cup of bacon. An utterance of “boom” and “pow’ as those go in are helpful, for flavor.
• Pour in the milk 2 whole TBS of it.
• Mix it all together till there isn’t a distinguishable difference between the white part of the egg and the good part.
• Spray your air fryer pan with some cooking oils, WD-40 isn’t recommended.
• Pour all those mixed pretties into to pan and send it, right into the machine. 350⁰ again, same as the optional (device dependent) warm up. 10 minutes on the clock and GOOOOOO! While that 10 minutes is dwindling by, don’t sit on your hands. There’s things to see, dishes to do. Yeah, clean up that work space, you’ve got time!
• When the 10 minutes is up, dramatically open the lid. Not too dramatically. Sprinkle on the remaining bacon and on top of that give those lil bacons a blanket of cheese. You can also add in some chives.
• Back into the fire (fryer) it goes! For just 5 minutes this time and still at 350⁰.
• 5 minutes goes by and we have achieved greatness! I use a large silicone or other soft flipper to get the omelet out. Using metal flippers can scratch your pan!
• Place it on a plate and snap a pic for the Insta.
• Cut it like a pizza and serve!

Notes

Notes: I used packaged bacon chunks and they have plenty of salt but feel free to add some spice if you think that would be nice.

Some air fryers need to be preheated, I use the Ninja Foodi and I’ve determined that it’s superior and does not require such a thing.

But, if you do want to pre heat your air fryer go for 350⁰ for 3-5 minutes while you combine the ingredients.

Crack the eggs, semi aggressively. They taste better that way. Add to a large bowl.

Pour in the milk 2 whole TBS of it.
Now because it’s a recipe I have to put a measurement on it but all these thing are usually subject to my current mood.

Toss in the ¼ cup of shredded cheese… 

and ¼ cup of chopped bacon. An utterance of “boom” and “pow’ as those go in are helpful, for flavor.

Mix it all together till there isn’t a distinguishable difference between the white part of the egg and the good part.

Spray your air fryer pan with some cooking oils, WD-40 isn’t recommended.

Pour all those mixed pretties into to pan and send it, right into the machine. 350⁰ again, same as the optional (device dependent) warm up.

10 minutes on the clock and GOOOOOO! 

While that 10 minutes is dwindling by, don’t sit on your hands. There’s things to see, dishes to do. Yeah, clean up that work space, you’ve got time!

When the 10 minutes is up, dramatically open the lid. Not too dramatically.

Sprinkle on the remaining bacon and on top of that give those lil bacons a blanket of cheese.

You can also add some chopped chives because why not?

Back into the fire (fryer) it goes! For just 5 minutes this time and still at 350⁰.

5 minutes goes by and we have achieved greatness!

I use a large silicone or other soft flipper to get the omelet out. Using metal flippers can scratch your pan!

Place it on a plate and snap a pic for the Insta.

Lookin’ good!

Cut it like a pizza and serve!

Breakfast is served! Thanks for reading all the way to the end. I hope it was as fun for you as it was for me!

The post Ashton’s Air Fryer Family Size Omelet appeared first on For the Love of Food.

Charcuterie style boards are my new favorite thing, especially during quarantine. We are eating in more and they are an easy and fun way to feed the whole family and offer lots of options.

Since today is Superbowl Sunday and I wanted a fast meal idea for my kids and I, I created this Loaded Baked Potato Board. It was a hit and we ate just about everything on the board! Scroll down for my favorite recipe for baked potatoes and all the topping ideas to create your own Ultimate Loaded Baked Potato Board at home. 

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Loaded Baked Potato Board

Ingredients

• 4 large Russet Baking potatoes
• sea salt
• olive oil for coating
• 4 slices bacon cooked and chopped
• 8 slices pepperoni
• 1 cup shredded cheese
• 1/2 cup sliced turkey or chicken chopped
• 1/4 cup butter softened
• 1/4 cup sour cream
• 1/4 cup black olives sliced
• 2 oz soft cheese like blue or goat crumbled
• 1/2 onion yellow or red, diced
• 2 cups of chili
• 1/4 cup pickled jalapenos sliced
• salt back pepper, garlic salt, for topping

Instructions

For the potatoes:

• Preheat oven to 425 degrees.
• Line a baking sheet with aluminum foil.
• Poke a few holes in each potato with a fork.
• Rub cleaned potatoes all over with olive oil then sprinkle on all sides with sea salt.
• Bake for 60 minutes. Remove from oven and let cool slightly.
• Slice open in the center only (do not cut in half) and fluff the insides with a fork.
• Place potatoes in the center of a platter or serving board.
• Add toppings in bowls surrounding potatoes.
• Be sure to add serving spoons and knives.
• Serve warm and dig in!

Notes

Other optional toppings not pictured: cooked broccoli, black beans, diced tomatoes, ranch dressing, barbecue sauce.

Poke a few holes in each cleaned potato then rub all over with olive oil and sprinkle on all sides with sea salt.

Bake at 425 degrees for 60 minutes on a lined baking sheet. Let cool slightly then cut open in the center and fluff potatoes with a fork.

While the potatoes bake, prep all toppings. I used precooked bacon and just heat and chop.

I also cheated this time (Mom life) and bought a large chili from Wendy’s!

Also shred your cheese (I like to have two varieties like cheddar and blue or goat cheese), and cut up any other cooked meat you want to serve.

I chose turkey lunchmeat but diced chicken is also a tasty option along with pepperoni and sausage. 

How gorgeous is this spinning charcuterie board my husband made for me?

I love it and it was the perfect size for my loaded potato board!

Add warm potatoes to the center of your serving board. 

Add toppings in bowls around the potatoes. 

Be sure to add mini serving spoons and spreaders. I also like to add seasonings either beside the board or in little bowls. 

Serve warm and dig in!

The post The Ultimate Loaded Baked Potato Board appeared first on For the Love of Food.

Happy Father’s Day!

Today I’m sharing a throwback recipe from last year in Texas. Ashton and the girls celebrated Father’s Day together with breakfast then a Dad’s Day event at our local gym.

I made these fun sweet and savory treats we call Pig Candy as a special dessert for Ashton and the girls to share.  They loved them and so will you!

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Chocolate Covered Bacon Skewers

Makes 12

Ingredients

• 1 pkg thick cut bacon {12 slices}
• 1 cup chocolate chips
• 1 tablespoon shortening
• 1/4 cup peanuts finely chopped
• 12 gummy candy pigs {optional}

Instructions

• Soak 12 wood skewers in water for 30 minutes. I trim them if they are too long.
• Preheat oven to 400°.
• Fold bacon into a "stack" {see pic below} and then gently thread onto the skewers, spreading out slightly.
• Place on a rack on a large cooking sheet with raised sides.
• Bake until crisp, 20-25 minutes.
• Drain on paper towels; cool completely.
• Add chocolate chips and shortening to a medium bowl and microwave for 1 minute; stir until smooth.
• Brush onto skewered bacon then sprinkle on crushed peanuts.
• Press gummy pig in the center of bacon and lay on parchment paper.
• Repeat with remaining bacon.
• Refrigerate until set then serve.

Gently thread onto the skewers.Spread out slightly. 

How cute are these gummies? I found them at Central Market grocery store.

You can also find at candy stores and on Amazon.

The post Pig Candy- Chocolate Covered Bacon Skewers appeared first on For the Love of Food.

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Slow Cooked Bacon Cheeseburger Chili

Ingredients

• 1 1/2 lbs lean ground beef
• 8 slices cooked bacon chopped {divided}
• 1 cup yellow onion diced
• 4 garlic cloves minced
• 2 cups beef broth
• 2 8 oz cans crushed tomatoes
• 15 oz can tomato sauce
• 15 oz can black beans drained
• 15 oz can pinto beans drained
• 15 oz can red kidney beans drained
• 2 tbsp yellow mustard
• 2 tbsp Worcestershire
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• salt/pepper to taste
• 1 cup cheddar cheese shredded
• olive oil for saute

Instructions

• In a large skillet over medium heat add diced onion and oil and saute until softened.
• Add garlic and cook, stirring, for an additional minute.
• Remove to a plate and add ground beef to the skillet.
• Cook, crumbling, over medium heat until browned. Drain if needed.
• Add cooked beef, onions, and 6 slices of chopped bacon to a large Crock-pot.
• Add in all the seasonings along with mustard and Worcestershire.
• Next, add drained and rinsed black, pinto, and kidney beans to the Crock-pot.
• Finally, add beef broth, both cans crushed tomatoes, and tomato sauce. Stir to combine.
• Cover and cook for 7-8 hours on low.
• Remove lid and add remaining 2 slices chopped bacon and 1 cup shredded cheddar cheese.
• Scoop into bowls and serve warm.

In  a large skillet over medium heat add diced onion and oil and saute until softened.

Add garlic and cook, stirring, for an additional minute. Remove to a plate and set aside. 

Cook ground beef  over medium heat until browned. Drain if needed. 

Add cooked beef, onions, and 6 slices of chopped bacon to a large Crock-pot. 

Add in all the seasonings.

Next, add drained and rinsed black, pinto, and kidney beans to the Crock-pot. 

For the burger taste, I like to add in a couple tablespoons of yellow mustard and Worcestershire. 

I love the look of this hearty chili!

Finally, add beef broth, both cans crushed tomatoes, and tomato sauce. 

Stir to combine all ingredients.

Cover and cook for 7-8 hours on low.

Remove the lid and top with remaining 2 slices of chopped bacon and 1 cup shredded cheddar cheese. 

If you’re a burger lover like me you will love this hearty chili!

Scoop into bowls and serve warm.

My girls, like their Mama, love samples! Ava eats hers with chips and Stella likes chili in a cup with all the toppings.

The chili and the samples at the cookoff. So many tasty versions.

We never crowned a winner since the virus stay at home roder happened right after. But it was fun no matter what!

The post Slow Cooked Bacon Cheeseburger Chili for a Crowd appeared first on For the Love of Food.

This fun and colorful recipe makes a pretty appetizer for serving at spring and summer brunches and parties! 

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Rainbow Deviled Eggs

Ingredients

• 12 {1 dozen} eggs boiled and peeled
• 6 cups of water
• 12 tbsp white vinegar
• 6 different bright colored food coloring 15 drops each
• 1/2 cup mayo { I like Duke's}
• 1 tbsp yellow mustard
• 1 tbsp pickle relish
• 1/2 tsp chive seasoning blend {or seasoning of choice}
• 1/4 cup bacon diced

Instructions

• Slice each boiled egg in half and gently scoop out the yolks into a bowl.
• Set the egg whites on a plate and set aside.
• Mash the yolks with a fork.
• Add mayo, mustard, relish, bacon, and seasoning to the bowl with the yolks and mix well.
• Now fill 6 bowls with 1 cup water each.
• Add 2 tbsp vinegar to each then add approx 15 drops of different food coloring for each bowl and stir.
• Add 4 egg white halves to each bowl and push down to submerge in the colored liquid.
• Let soak for about 5 minutes then remove with a spoon and drain on a paper towel lined plate.
• Place the color eggs on a platter.
• Scoop the yolk filling into a piping bag or Ziploc bag with a piping tip or cut the corner of the bag to pipe.
• Pipe filling into each egg half, filling to the top.
• Chill until ready to serve.

My girls made pretty marbled Easter eggs this year.

Even with all the quarantine craziness I am so glad we were able to keep some of our favorite Easter traditions. 

Start by peeling your boiled eggs.

Slice the eggs in half carefully and place on a plate then scoop out yolks and place them in a bowl. 

Make your dyes- I chose 4 bright colors. Fill 6 bowls with 1 cup water each.
Add 2 tbsp vinegar to each then add approx 15 drops of different food coloring for each bowl and stir.

Add 4 egg white halves to each bowl and push down to submerge in the colored liquid.
Let soak for about 5 minutes then remove with a spoon and drain on a paper towel lined plate.

Place the color eggs on a platter.

Now for the filling: mash the yolks with a fork.
Add mayo, mustard, relish, bacon, and seasoning to the bowl with the yolks.

You can add any seasoning blend to your eggs. I like this seasoning with chives, onion, garlic, and salt. 

Mix well and then scoop the yolk filling into a piping bag or Ziploc bag with a piping tip or cut the corner of the bag to pipe.

Pipe filling into each egg half, filling to the top.

Stella and Daddy are pros at filling deviled eggs!

Chill until ready to serve.

These are so pretty for Easter, brunch, and springtime celebrations! 

Hope you have a fun and colorful spring!

The post Springtime Rainbow Deviled Eggs appeared first on For the Love of Food.

 

Everyone loves these bite size, sweet and savory snacks.

 

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Bacon Wrapped Pistachio Stuffed Dates

Makes 35 dates

Ingredients

• One package of whole pitted dates (about 35)
• 1 lb bacon slices
• ¼ cup shelled pistachios

Instructions

• Preheat oven to 375 degrees.
• Cook bacon in a skillet half way, you want it not raw but still bendable (it will crisp in the oven). You can skip this step if you do not want them crispy.
• Remove bacon to a paper towel lined plate. Pat with paper towels to remove grease and let cool.
• Cut bacon slices into thirds with kitchen shears.
• Slice each date open in the middle, being careful not to cut all the way in half.
• Stuff each date with two pistachios.
• Wrap a 1/3 piece of bacon around the date and secure with a toothpick.
• Place wrapped dates on a lined baking sheet.
• Bake for 20 minutes, checking halfway through and tossing if needed.
• Remove to a paper towel lined plate to drain if needed.
• Serve warm or at room temp and enjoy.

Crispy and chewy, these dates are delicious! Every time I make them people ask for the recipe!

This is an easy recipe to prep beforehand and pop in the oven at party time!

Serve warm or at room temp and enjoy!

The post Bacon Wrapped Pistachio Stuffed Dates appeared first on For the Love of Food.

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It’s Burger Month y’all and I am so excited to be participating again this year!
These Stuffed Breakfast Burgers are a messy but good meal you will love! I use ground sirloin patties and stuff them with garlic and herb cheese spread, then top with peppered bacon, runny eggs, and gooey cheddar cheese! Serve these anytime of the day-they are a delicious meal for breakfast, brunch, lunch, or dinner!

Scroll down to enter the giveaway!

This month’s burger creation is sponsored by Cabot Cheese.

Connect with Cabot

#CabotUpYourBurger
https://www.cabotcheese.coop/

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Breakfast Burger

Ingredients

• 1 lb ground sirloin
• 4 slices pepper crusted bacon
• 4 large eggs
• 4 Hawaiian sweet bread hamburger buns sliced
• 1 cup Cabot white cheddar cheese shredded
• 6 ounce tub garlic and herd spreadable cheese

Instructions

• Make 8 small (slider size) patties and place on a sheet of wax paper.
• Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
• Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
• Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
• Coat a grill pan or large skillet with cooking spray and heat over med. high.
• Add the four stuffed patties and cover with a lid to steam and cook.
• While burgers are cooking, coat another skillet and heat over medium.
• Add bacon slices and cook until crispy.
• Drain bacon on a paper towel lined plate and reserve.
• Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
• Cover and cook until cheese is melted.
• Remove to a plate and cover with aluminum foil to keep warm.
• To cook eggs, heat a small skillet and coat with cooking spray.
• Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
• Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
• Repeat with remaining eggs.
• Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
• Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
• Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
• Serve with lots of napkins and enjoy!

 

Check out all the BurgerMonth bloggers and recipes!

Girl Carnivore A Kitchen Hoor’s Adventures A Simple Pantry Abra’s Kitchen AcadiaTwo’s Kitchen Antics An Affair from the Heart Bakersbeans Betsi’s World Bowl Me Over by Sarah Halstead Caroline’s Cooking Cindy’s Recipes and Writings City Living Boston Cluttercafe Cooking With Carlee Convos with Karen Daily Dish Recipes Dance Around The Kitchen Dixie Chik Cooks Dizzy Busy and Hungry Doodlecraft Everyday Eileen Family Around the Table Family Food on the Table Family Spice Farmwife Feeds Food Above Gold For the Love of Food Grillax.com Grilling Montana Grumpy’s Honeybunch Hezzi-D’s Books and Cooks Honeybunch Hunts HORNS BBQ Intelligent Domestications It Is a Keeper Jersey Girl Books Jolene’s Recipe Journal Jonesin For Taste Juggling Act Mama Karen’s Kitchen Stories Kate’s Recipe Box Krazy Kitchen Mom Life Anchored Life of a Ginger Mildly Meandering Miss in the KItchen Palatable Pastime Pastry Chef Online Perspective Portions Plowing Through Life PNW Eats Pook’s Pantry Real Life With Dad Sarah’s Cucina Bella Seduction In The Kitchen Simple and Savory Souffle Bombay Spiced Spoonabilities Strawberry Blondie Kitchen SueBee Homemaker Sumptuous Spoonfuls Sweet ReciPeas Swirls of Flavor Take Two Tapas Tampa Cake Girl Taste And See The Baking Fairy The Beard and The Baker The Complete Savorist The Crumby Kitchen The Heritage Cookbook Project The Keto Guy The Redhead Baker The Rowdy Baker The Schmidty Wife The Shirley Journey The Spiffy Cookie This Farm Girl Cooks Thyme for Cocktails We are not Martha Well Fed Baker West Via Midwest What’s Cooking Italian Style Cuisine Who Needs A Cape? Wildflour’s Cottage Kitchen Wok & Skillet Zest & Simmer

 

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