This is the truth.
Pumpkin Crisp is my secret weapon. Also apple cider moonshine or fall punches.
You just gotta brand that shit and make it ur own. Aye!
Ok ok. I have a secret weapon recipe. Anytime I have to go to a holiday function and need to bring food. I make this. It gets devoured.
My Holiday 7-layer dip.
Super easy
1 large can of Refried beans 1 jar of Hot Salsa. Note Get HOT The rest will cool it off and it will come out great. Every time Ive used medium salsa it's just not the same. 1 medium size package of Guacamole 1 medium size Sour Cream 1 McCormick Taco Seasoning packet. Can go 1.5 for stornger flavor. 1 large bag of Shredded cheese 1 can of sliced Olives Chopped green onions.
Take a 9x13 pan. 2in ish deep Cover botom of the pan. with a layer of refried beans. Then just continue the layers, spread it all eveninly. Be gentle as to not mix it. Layer of Guacamole Layer of salsa
Mix Taco Seasoning with sour cream.
Layer of Sour Cream taco mix Layer of cheese
Top with olives and green onions.
Cover and refrigerate. It best cold.
Get tortilla chips.
Also I cant write recipes so if your lost just ask. lol
Always a hit. Cannot mess it up.
God damn that sounds delicious
I absolutely hated everybody's mashed potatoes! So years ago I started making the mashed potatoes myself! Now everyone looks forward to Dang You's mashed spuds. The same thing goes for Mrs. Dang You's deviled eggs. Sometimes you just got to make your own "special dish"!
I started smoking the stuffing plus added a shitload of sausage. Takes no talent but it's awesome.
I wish my stuffing had more sausage. It is that easy.
My go to: potato leek soup (yes I make a lot of soups, no my username is not because of it).
Couple tricks: always start the soup with lardons uncredited bacon. Only need a few straps per couple pounds each of potato and leeks.
I use close to a 1:1 ratio of potato to leek. Lots of soups are potato soup with leeks, not potato leek soup.
Now the real magic is with the leeks. Take all the leek greens, the part everyone tells you to throw away, cut them into bite sized pieces and stick them in a covered pan with some water and/or butter and braise until tender. Next, drain the excess liquid, heat the pan over high heat, and brown the greens. If you get a buildup on the pan and are worried about burning them you're doing it right.
Puree the soup like normal then reincorporate the cooked greens as a final step. Adds a nice chunkiness to the soup.
I flavor heavily with black pepper, should feel warm or even sweating after a bowl. Great for winter. Number one request I get every year.
Cope, seethe, mald.
I mastered the art of the homemade pizza.
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