Let's Get Ready to ROLL TIDE ROLL!!

Tomorrow is a BIG day for Tide fans. It's the SEC Championship! I wish I could be in Atlanta, but we are making the best of it and having a party at our apartment with new and old friends! I have no doubt this will be the hardest game Alabama has played this year. Florida is a wonderful team, but I would love nothing more for the Tide to pull through and go all the way to the National Championship. Wish us luck!! ROLL TIDE ROLL!

Have a great weekend and don't forget to sign up for my Amy Grant Christmas CD Giveaway. Today is the last day to sign up and I'll announce the winner either tonight or tomorrow. Good luck! Click here to leave a comment!

Here are a few of the dips that I'm making:

Bacon Cheddar Dip

1 (16 ounce) container sour cream1 (1 ounce) package dry Ranch-style dressing mix1 (3 ounce) can bacon bits or use real ones1 cup shredded Kraft Cheddar cheese. Mix together and serve with Ritz Crackers


LA CAVIAR

They serve this at LuLu's in Gulf Shores and it is one of my favorites. I cut the recipe down for my smaller group.

2 #10 cans (114 oz.) drained black eyed peas

2 lbs diced green bell pepper

4 diced red onions

5 pints of quartered cherry tomatoes
2 cups olive oil

2 cups balsamic vinegar1

½ cups granulated sugar

3 tablespoons salt

3 tablespoons black pepper

I mixed my oil, vinegar, sugar (or splenda, or half of each), salt and pepper in a separate bowl and blended it real well before I put it into the veggies.

Place the black eyed peas in a colander, rinse and drain. Dice green peppers and red onions into ¼ inch squares. Dice Cherry tomatoes into quarters. Place all ingredients into large bowl. Wearing gloves, hand mix all ingredients Cover, label and place in cooler. That's it!

Fajas

8-oz sour cream1 package of cream cheese - 8 oz

12-oz of shredded cheese

1 tbsp of sugar - can use a few packs of splenda - don't want it to be really sweet
1 4-oz can of chopped green chilies

1 tbsp of graded onion
1 package of tortilla shells1 jar of salsa

Strain the chilies. Mix all ingredients together. Spread mixture in a line on the tortilla shells. Roll them up. Place in the refrigerator over night - or at least several hours. Slice them into bite size, dipable pieces Place them on a platter and serve with salsa. Enjoy!

Woodfern Drive Sausage Dip

1 roll of sausage (any brand)

1 small can of chopped green chilies

1 block of cream cheese

1 package of shredded cheddar cheese

1 loaf of Hawaiian bread (or similar bread to make bread bowl)

Preheat Oven to 350F. Cook Sausage in skillet, drain fat. Drain chilies, and add to sausage. Add cream cheese and mix everything together. Place mixture in your bread bowl and cover with cheddar cheese. Cook in over until bread is toasted and cheese is melted. Serve immediately.

For Bread Bowl:Cut in a circle around top of bread. Take top off and cut and spoon out inside of bread. Leave about an inch of bread at the bottom. Place bread bowl on a baking sheet and place bread pieces all around it.