Cream Cheese Ranch Dip... AMAZING!!!

Yesterday I had my Stella and Dot Trunk Show and I made this amazing Cream Cheese Ranch Dip.  I found the recipe on Pinterest awhile back and actually made it for Liam's 2nd Birthday Party (no picture was taken, boo)  

 

 The original recipe has it being used as Cream Cheese Ranch Roll-ups (they are amazing this way as well) however yesterday I was running out of time (cleaned the house while keeping an eye on Madi and Liam) and made these last minute (the roll-ups need to chill for a couple of hours) so went with it as a dip and used Sundried Tomato & Basil Wheat Thins!

Cream Cheese Ranch Dip 
2 packages (8 Oz. Size) Cream Cheese, Softened
1 packet Ranch Dressing Mix 
½ cup Finely Chopped Red Pepper (you can use Red, Orange or Yellow)
½ cup Finely Chopped Green Onions 
1 can (2.25 Oz. Size) Chopped Black Olives 

Combine all ingredients together and put in a bowl and ENJOY! 

Taco Soup

I was first introduced to Taco Soup by my mom, when we were visiting my parents last winter.  Now I was a little skeptical because well I love taco's and soup but combined, I wasn't sure!  But here I am a couple months later making it and loving it!  Now I changed my recipe a little, as I like my food a little spicier! 

 

 Taco Soup Recipe

1 lb Ground Chuck

1 small Onion, diced

2 cans Rotel w/ Chiles

1 can Black Beans

1 teaspoon Minced Garlic

1 packet Taco Seasoning

1 packet Ranch Dressing Mix

1 cup frozen Corn

Toppings

Cilantro

Shredded Cheese

Sour Cream

Cream Cheese

Tortilla Chips

Corn Chips

Directions

Brown Ground Chuck with onion and minced garlic, drain fat.  Add Taco Seasoning and Ranch packets until they are dissolved (you can add some water as well to help dissolve).  Once seasonings are dissolved, add Rotel w/ Chiles, Black Beans and froze Corn.  If you want it more soupy, you can add water.  Let simmer for 30 minutes to combine flavors and Enjoy!

I really like cream cheese on mine, as well as shredded cheese, cilantro and corn chips!  The cream cheese gives it an amazing flavor!

Enjoy!

Whats for Lunch???

Ask a 3 year old what she wants for lunch and you'll get "Pancakes and Berries" as your answer! 

And that's exactly what we had, homemade pancakes with strawberries and blueberries!  

I make homemade pancakes about every 3 months, I freeze them and then take out however many I need for the meal and heat them up in the microwave, 

super easy and you know what is in them!  

Here is the recipe for my Pancakes that was given to me from my momma.  I also make 2 batches of pancakes and they last about 3 months in my house.  1 half gallon of buttermilk will make 2 batches!

Large Batch of Pancakes

4 cups sifted Flour

1 cup Sugar

1/2 cup Baking Powder

1/2 teaspoon Salt

4 Eggs

1 quart (4 cups) Buttermilk

Mix all ingredients together until smooth.  Set griddle at 300°-350° and spray with non-stick spray.  Laddle or pour batter onto griddle.  Flip pancakes when edges bubble.  

You may have to adjust for temperatures depending on your griddle.  Once done, let sit until room temp, put them in a ziplock freezer bag or container and freeze away!  

To reheat, cook them for a minute and a half and flip half way through!