No Dip Mix? No Problem!

I ran out of Hidden Valley Ranch Seasoning. I usually buy it in the big containers because it will last a while. I forgot to pick up a new container. I don’t like making dip in big batches unless it is for special occasions or certain functions. I just don’t sit and eat a whole thing anymore. Yes, anymore, as in I was a ravenous teenager who could sit and eat a whole bag of chips with dip and burn it off in no time. I wish my metabolism was still that good!

I began experimenting with my spices and the sour cream. I don’t mind the taste of plain sour cream as much as I use to. It has become a staple in my home… Dear, Peanut Butter, I miss you. While I have made dips in the past from scratch they have come out less than pleasant or even edible. It could be my changing pallet as well. Here is what it looks like: IMG_1846

It doesn’t look too scary, right? This is what transpired:
– Sour Cream
– Parsley
– Minced Onion
– Onion Powder
– Chives
– Garlic Powder
– Creole Seasoning
– Paprika
– Pinch of Sea Salt

Everything was added to taste. You need to let the minced onion sit a bit as it can be crunchy. I would say this is some place between onion and veggie-tasting. Not so much like ranch. The flavor is mild and could probably use a bit more of something but I have yet to figure out what. In the mean time, I am going to enjoy it with a bowl of chips, hot chocolate, and Netflix!


Homemade Pumpkin Puree

Pumpkin is so versatile. I have used it in soups, pies, breads, muffins, and even as a facial. The fiber content is another bonus. I do have a pie pumpkin that I did not get to carve with my daughter. I am now tempted to make some pumpkin puree to toss in my freezer for the holidays.

If Everyday Was Sunday

Pumpkin Pie Trilogy 1 of 3: Homemade Pumpkin Puree


I confess.

{Deep breath in} I’ve never made a pumpkin pie before.

So, when Mr. Smith picked out a pumpkin from the patch and declared that we will “soon have pumpkin pie”, I was vexed on the inside. (Not to mention, he picked out a “carving” pumpkin, not a “pie” pumpkin. No problem. They’re both orange.)

{Singing} “This pumpkin was made for carving, but baking’s what I’ll do! Soon this pumpkin will be baking especially for you!” Thank you, thank you.

Never the one to turn down a challenge or lose an opportunity to make Mr. Smith happy, I FINALLY got the nerve to try my hand at pumpkin-pie-making… completely from scratch! HOWEVER… in order to make pumpkin pie… you, evidently, need “pumpkin puree”. (Not the kind from a can. We’re baking from scratch, remember?)

A Note to the Bakers: If you are one…

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