CAMELOT FANTASIES

Hot Bacon Cheese Dip                                                                                                                                                                 2 packages (8 oz each) cubed cream cheese, 4 cups (16 oz) shredded cheddar cheese, 1 cup half & half cream, 2 tsp Worcestershire sauce, 1 tsp dried minced onion, 1 tsp prepared mustard, 16 bacon strips, cooked & crumbled. French bread slices or Tortilla chips. In a 1 1/2 quart slow cooker, combine the 1st 6 ingredients. Cover & cook for 2 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in cooked crumbled bacon. Serve warm with French bread or tortillas (or both). (Note: this is a great fast appetizer that taste so awesome and is full of bacon flavor. I sometimes substitute Dijon mustard for the regular mustard, just to give it more flavor. Also I like to use the blue tortilla chips with this and French bread. The blue Tortilla chips add contrasting color to the dish, you can add drained jalapeno peppers to the finished product if you wish. I fix this in double batches at family get-togethers or we enjoy it on family movie night.) Yields 4 cups. Enjoy & Blessings.

Cooking & Important Tips from me: I've found that if you freeze cuts of meats for 15-20 minutes, they slice more easily with your knife; if your brown sugar has hardened-place for a few seconds in the microwave; if you are using dried herbs instead of fresh, crush them between your finger and thumb to help release the flavor; if a recipe calls for brown sugar-pack it down with a spoon in your measuring cup to get the correct amount; when going to the supermarket, shop with a list and avoid going when you are hungry. This prevents overbuying on items you normally wouldn't buy, since you're hungry; stock up on short cut items such as rice, frozen meatballs or frozen fruit; also, I cut up onions and put them in freezer bags & freeze, it's always handy when you need chopped onions in a dish. I hope some of these tips you find useful. Enjoy & Blessings.

Weeknight Ravioli Bake                                                                                                                                                           1 jar (26 oz) spaghetti sauce, 1 can (14 1/2 oz) diced tomatoes-undrained, 1/2 cup water, 2 packages (1 pound each) frozen cheese ravioli, 1 package (7 oz) Kraft 2 % milk shredded Italian three cheese blend, 2 tbsp Kraft grated Parmesan cheese. Heat oven to 400 degrees. Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13 x 9 inch baking dish. Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli & sauce mixture. Sprinkle with remaining shredded cheese; cover. Bake 30 minutes; uncover. Bake 15 minutes or til ravioli is tender. Sprinkle with Parmesan cheese, let stand 10 minutes. Yields 8 servings.  (Note from me: I find the frozen ravioli in the frozen veggie isle & sometimes I do use chunky spaghetti sauce for variety. I top with a dollop of sour cream & sliced green onions.) Enjoy & Blessings

Hello everyone and I truly hope you are enjoying the recipes & tips I have been posting. I put my heart & soul into this and welcome any suggestions or recipes you would like posted. Feel free to come sit at my table & share your ideas with me. (This is my kitchen table) Welcome to my kitchen where the conversation and food is always flowing. Blessings.

Hello Lady Divine. Thank you so much for the wonderful comments. They mean so much to me.  Your recipe sounds yummy and I will have to make that one. I too cook depending on my mood or how my body is feeling.  If I feel like my body needs more protein,  then I fix meals loaded with protein. I always try to go by my mood or my body's needs. I think it's important people experience all different types of food and that's what I'm teaching our 3 grandsons.  I hope everyone here at least learns that cooking doesn't have to be difficult but should be fun. I started teaching our son to cook when he was 11 and now he loves it and is the cook in his family.  I will keep posting them and hopefully everyone will try some of them.  I will be posting special recipes along the way that relate to the upcoming seasons or holidays. Take care and I value your comments. Let me know of any you would like to see or post any more you have. I'm going to try that one. Many Blessings to you. ♥

Thank you very much Clay, I love this thread also. I hope it grows more each day and I can't believe how many views it has already. I'm looking through my binders for today's recipes. Thanks again and many Blessings.

It is growing already faster than I thought it would. There will be more here that will post and I will keep posting away too. Blessings to you Clay.

Wonderful

Lady QuinnQueens always great ideas I agree about protein

I steam edamame bean pods as a great source of protein and iron I just sprinkle some Himalayan salt on them

I love them so I can enjoy the flavour of the food

Lady Jenny
Autism they are sensitive souls very intuitive picky yes indeed. They are very perceptive of what fuels the
 Best

Blessings always to your loved ones

General CD
Yes we may be small now but we pack a loving punch

We are growing beautifully and we are graced with wonder loving souls who interact positively and lovingly

Our safe haven that you provided for us

Thanks again