Recipes

(Not Quite) Raising Cane’s Dipping Sauce

I love … love… love Raising Canes chicken strip dipping sauce. I was so excited when I found this recipe because I thought for sure it should have been the real deal but it’s not.

I think to get this recipe right you would have to add more Worcestershire sauce and more garlic powder. This recipe is great it really is but it’s not right on the money and so to me it’s not what I am looking for, but it is great and is a great French fry dipping sauce. I don’t want to discourage you from making it. 

Give it a try to see what you think.
Ingredients:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper, to taste

Directions:

  1. Combine all ingredients, mix well. Add additional pepper if desired.
  2. Place in the refrigerator for 30 minutes or more. 

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Recipes

(Not So…) Wordless Wednesday: 2 Tablespoons


If you see a 2 tablespoon measuring spoon like this buy one even better buy two. I love this measuring spoon so much! I thought it was weird the first time I saw it in a new set of spoons because I had never seen one before.

Now I must tell you this is my favorite measuring spoon! I use it all the time. I never realized how many recipes I have that call for two tablespoons. Although it’s not a huge times saver I just love it. It’s quick, easy, and in my opinion very unique. Unique because I have never seen another one!
Yep, it might not be anything exciting to anyone else, but it is to me!

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Recipes

Nana’s Garlic Herb Cheese ball

When I was a kid my Nana would make this each year to go on the Christmas Eve table for our family Christmas Eve party. This was my favorite cheese ball. In my head I can still see the plate that my Nana would put it on it was shaped like a green holly leaf with an elf’s face on the side. It was a ceramic plate that my Nana made herself.

This Christmas my aunt made it for the very first time in probably 20 years. I can’t even believe I just wrote 20 years. That was the last Christmas my Nana was alive. This cheese ball is my favorite one. I love it because of all the spices they meld so well together and the  is just perfect for anything. It would be great on crackers, bagels, or just about anything.

Although my pictures don’t show this recipe in ball form it’s actually a cheese ball. In order to make this recipe into a cheese ball you will have to double the recipe below.

The original recipe does not call for fat free cream cheese. Adjust to what makes you happy!!


Ingredients:
  • 11 ounces Fat Free Cream Cheese (1 block + 3 ounces) (room temperature)
  • 2 cloves minced garlic
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon Marjoram
  • 1/8 teaspoon Thyme
  • 1/8 teaspoon Summer Savory
  • ¼ cup Parsley or nuts to cover cheese ball

Directions:

*If you are wanting to make this recipe into a cheese ball you will need to double the ingredients above*
  1. In a small bowl with a hand mixer or a stand mixer add all the ingredients (except parsley or nuts) and mix well at a medium speed. Line a small bowl with plastic wrap and cover. Refrigerator overnight.
  2. Take cheese ball out of the refrigerator and allow to come to room temperature
  3. Place fresh parsley or nuts on a sheet of wax paper to coat cheese ball







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Recipes

Homemade Confectioners Sugar

Is it possible to make your own confectioners’ sugar? You bet your hot cross buns you can! I got in a pinch the other day when I realized we didn’t have any powdered sugar and I needed it right away. I remembered seeing online that you could easily make your own just using granulated sugar and a blender. 

Was it just that easy? YES! Just take some sugar, maybe one cup at a time, and blend. You keep adding more sugar as needed. I have to stress that it has to blend a long time to get the smooth texture all the way around. I noticed that my blender was getting super-hot by the end of the process. 

I would probably never make this again unless I was in a pinch. Sadly it’s just as easy to buy it as it is to make your own, but it sure is nice to know you can if you need it. Also, it didn’t seem to matter how long I blended the sugar I could never get it perfectly smooth. Most of it was smooth, but not all. 

So what did that mean for me? My chocolate frosting was grainy and ruined! Ugh! I was disappointed but it was fun seeing the results. I am sure if you waited long enough your sugar would be perfect!

Ingredients:
  • 1 cup Sugar
  • 1 tbsp Corn starch
Directions:
  1. Blend well in a blender until a nice smooth powder forms. 
  2. Check for graininess and keep blending if needed.

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Recipes

Mifgash Mushrooms


This is a really interesting recipe. I wasn’t the biggest fan, but it wasn’t bad either. It has a unique flavor and a nice consistency. In the future I think I would use this recipe more as a gravy than a side dish. I think it would be wonderful over steak or a nice grilled chicken breast.

From what I read online the word Mifgash means encounter in Hebrew so I guess you could call this encounter mushrooms! Interesting!! I love learning new things.

My family loves mushrooms so no one was complaining about a big pot of them. They gobbled them down in no time, as for me I found them to be a bit salty and nothing special at least as a side dish. Like I said this would rock as a gravy or base to slow cook chicken in. 

Ingredients:

  • 1 tablespoon oil, for frying
  • 1 large onion, coarsely chopped
  • 1 can button mushroom, rinsed
  • 1 tablespoon soup mix
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, coarsely grated
  • water
Directions:
  1. Fry the onion in the oil until golden.
  2. Add the mushrooms and continue sauteing for an additional 5 minutes.
  3. Add the soup mix, the black pepper and the paprika.
  4. Add enough water to make a sauce.
  5. Cook over medium heat, stirring constantly, until the sauce has reached the desired thickness.
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Recipes

(Not Quite) Popeye’s Mardi Gras Mustard Dipping Sauce

I was so excited when I found this recipe because this is my favorite sauce at Popeye’s unfortunately it didn’t taste anything like their sauce to me. Although the recipe didn’t say so maybe it’s because you need to use hot prepared horseradish, but I don’t know.

Don’t get me wrong this sauce is great but if you have illusions of this being the sauce you are looking for I am afraid you will be disappointed.
I would certainly make this sauce again because like I said it’s great, but it’s not Popeye’s sauce!

Ingredients:
  • 2 tbs. mayonnaise
  • 2 tbs. creole mustard
  • 2 tsp. prepared horseradish
  • 2 1/2 tsp. sugar

Directions:

  1. Combine all ingredients
  2. Chill for 30 minutes to allow flavors to blend.

Original Recipe

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Recipes

Mystical Artichoke Dip


This is (in my opinion) the exact dip served at Mystic Lake Casino Café. My husband and I like to go there when we are in Minnesota for dinner, not to gamble because their slots are too tight, but the food is great!

As an appetizer this dip is served with toasted garlic bread on the side. We both absolutely love it. In all honesty I would probably eat it as a meal because it’s that good.
When I made this I started screamed because it tastes just like the casino dip. Even my husband said it’s exactly like he remembers.  This dip is fantastic! I can’t wait to make it again. I believe it would also make a great spread on a wrap for lunch.


Ingredients

  • 8 oz. block cream cheese
  • 1 Cup Mayonnaise
  • 1 Cup Parmesan Cheese
  • 4 oz. can Mild Diced Green Chiles
  • 12-14 oz. Jar (or 2 – 7.5 oz jars) of Marinated Artichoke Hearts    
Directions

  1. Preheat oven to 350 degrees F.  
  2. Drain artichoke hearts, leaving a tiny bit of marinade behind.  
  3. Mix all of the ingredients in a bowl.  
  4. Pour into baking dish and bake on middle rack for approximately 30 minutes, until bubbling and starting to turn golden brown.  

*Please note that the dip will seem oily because of the oil the artichokes were soaking in.*

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