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AMAZING Truffle French Onion Dip

Truffle French Onion Dip

Rich, creamy, and packed with bold flavors, this dish has quickly become a favorite at all my group gatherings! Caramelized onions bring a deep, savory sweetness, while Kerrygold cheddar and Trader Joe’s truffle dip add a luxurious twist. Topped with crispy onions and a hint of heat, it’s perfect for parties or indulgent snacking. I started making it just a few months ago, and now it’s requested every single time. Serve it warm and bubbly with crackers, chips, or veggies—and follow along to see how I turn this dip into part of another amazing dish!
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Ingredients
  

  • 3 large onions thinly sliced
  • 2 tablespoons butter
  • 1/4 cup water
  • 3 tablespoons Trader Joe’s truffle dip
  • 3 cloves garlic minced
  • 1.5 cups mayonnaise
  • 1.5 cups Kerrygold cheddar cheese shredded
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon hot sauce or to taste
  • 1 teaspoon Worcestershire sauce or a few shakes
  • 1/2 cup crispy onions for topping

Instructions
 

  • In a large skillet over medium heat, melt the butter.
  • Add the sliced onions and a pinch of salt. Cook, adding water as necessary, stirring occasionally, for 30-45 minutes, until the onions are golden brown and caramelized.
  • Add mayonnaise, shredded Kerrygold cheddar cheese, truffle dip, garlic, garlic powder, onion powder, hot sauce, and Worcestershire sauce. Mix until smooth.
  • Sprinkle crispy onions over the top before serving.
  • Transfer the mixture to an oven-safe dish. Bake at 375°F (190°C) for 15–20 minutes, or until bubbly and golden.
  • Serve warm with crackers, chips, or fresh veggies.

Pesto Sundried Tomato Pasta Salad

Pesto Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish made with gigli pasta, pesto, sun-dried tomatoes, toasted pine nuts, and fresh arugula. This dish is a hit at any gathering. Bridal showers, baby showers, birthday parties, etc… an easy-to-make, versatile recipe that can be served warm or cold. For extra protein, pair it with grilled chicken or shrimp. This pasta salad is perfect as a side dish or a light meal, and can be customized with Parmesan or extra olive oil for added flavor.

Pesto Sun-Dried Tomato Pasta Salad

Pesto Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish made with gigli pasta, pesto, sun-dried tomatoes, toasted pine nuts, and fresh arugula. It’s an easy-to-make, versatile recipe that can be served warm or cold. For extra protein, pair it with grilled chicken or shrimp. This pasta salad is perfect as a side dish or a light meal, and can be customized with Parmesan or extra olive oil for added flavor.
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Ingredients
  

  • 1 lb. Gigli pasta available at Trader Joe’s or your local store
  • 7 oz. container of pesto store-bought or homemade
  • 8 oz. jar of sun-dried tomatoes in oil
  • ¾ cup toasted pine nuts
  • 2 cups arugula
  • Salt and pepper to taste
  • Extra olive oil if needed for dressing or to adjust consistency

Instructions
 

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the gigli pasta according to package instructions until al dente. Drain and set aside to cool slightly.
  • Toast the pine nuts: While the pasta cooks, heat a small pan over medium heat. Toast the pine nuts with a little olive oil and seasoning of your choice (such as a pinch of salt, pepper, or Italian herbs). Stir occasionally to prevent burning, and toast for about 2-3 minutes until golden and fragrant. Set aside to cool.
  • Combine the ingredients: In a large bowl, combine the drained pasta, pesto, sun-dried tomatoes (including some of their oil), toasted pine nuts, and salt and pepper. Mix well, ensuring the pasta is evenly coated.
  • Adjust consistency: If the pasta seems a little dry, add extra olive oil or a splash of pasta cooking water to help loosen it up and coat everything evenly.
  • Add arugula: If serving immediately, stir in the arugula while the pasta is still warm. If you’re serving the salad cold, allow the pasta to cool completely before adding the arugula to prevent wilting.
  • Serve: Enjoy as a side or main dish. This pasta salad can be served warm or cold.

Notes

  • Optional Protein: For a complete meal, serve this pasta salad with grilled chicken, shrimp, or roasted vegetables.
  • Extra flavor: Top with freshly grated Parmesan cheese for an added depth of flavor.
  • Make it your own: If you find the pasta not dressed enough, feel free to add a splash of Italian dressing or more pesto for extra flavor.
  • Storage: This pasta salad keeps well in the fridge for 2-3 days, making it perfect for meal prep.

The Best Thanksgiving Stuffing

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Pine Nut and Cranberry Stuffing

This pine nut and cranberry stuffing combines the rich, buttery flavor of toasted pine nuts with the sweet-tart burst of dried cranberries. The nuts add a satisfying crunch, while the cranberries provide a hint of sweetness that balances the savory herbs and seasonings. Perfect for pairing with roasted meats or as a holiday side dish, this stuffing brings a delicious blend of textures and flavors to any table.
Prep Time2 hours
Keyword: side dish, stuffing, sweet and savory, thanksgiving
Yield: 12 servings

Materials

  • 1 loaf French bread
  • 1 cup butter divided
  • 6 stalks celery chopped
  • 1 large or 2 small onions chopped
  • 2 teaspoons chicken bouillon I like “Better than Bouillon” paste
  • 6 cloves garlic minced
  • 1 tablespoon salt divided
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • ⅛ teaspoon celery seed
  • 4 large eggs beaten
  • 3 cups chicken stock
  • ¼ cup roasted pine nuts
  • ¼ cup dried cranberries

Instructions

  • Preheat the oven to 325°F (165°C).
  • Prepare the bread: Cut the French bread into cubes and spread them out on two baking sheets. Bake for about 20 minutes, or until the bread is dried out but not browned. Remove from the oven and set aside.
  • Sauté the vegetables: In a large pan, melt ½ cup butter over medium heat. Add the chopped celery and onions, and stir in 2 teaspoons of chicken bouillon and 1 teaspoon of salt. Sauté for about 8-10 minutes, until the vegetables are soft and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Remove from heat and set aside.
  • Prepare the butter mixture: In the same pan, melt the remaining ½ cup butter. Add the garlic powder, onion powder, black pepper, fresh thyme, fresh parsley, and celery seed. Sauté for about 3 minutes, until the herbs are fragrant.
  • Combine the stuffing: In a large mixing bowl, combine the dried bread cubes, sautéed veggies, and the seasoned melted butter. Stir to evenly distribute the butter and veggies.
  • Add the eggs and stock: Stir in the beaten eggs, then pour in the chicken stock. Mix until everything is well incorporated.
  • Add the pine nuts and cranberries: Gently fold in the roasted pine nuts and dried cranberries.
  • Prepare the pan: Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the stuffing mixture into the prepared dish.
  • Chill and bake: For the best texture, refrigerate the stuffing for at least 45 minutes (or overnight if possible). When ready to bake, cover with foil and bake at 375°F for 35-40 minutes, or until heated through and slightly crispy on top. Remove the foil during the last 10 minutes of baking for a golden top.

Bruschetta

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Bruschetta

This Bruschetta is a flavorful, crowd-pleasing appetizer. Fresh roma tomatoes, garlic, and basil are tossed in olive oil, balsamic vinegar, and glaze, then chilled to enhance the flavors. For the perfect crunch, pair it with toasted baguette slices or crackers. It’s a simple, yet elegant dish that's sure to impress!
Prep Time30 minutes
Active Time30 minutes
Keyword: Appetizer, fresh, holiday, italian, party, party food, thanksgiving

Materials

Ingredients

  • 24 oz pack of cherry tomatoes
  • 2 cloves of fresh garlic
  • 2 tablespoons of fresh basil
  • ½ cup of olive oil
  • ¼ cup of balsamic vinegar
  • 2 tablespoons of balsamic glaze
  • Salt and pepper to taste
  • Optional: garlic and onion powder

Instructions

Instructions

  • Chop tomatoes into small cubes, removing excess seeds to keep the mixture from getting too watery.
  • Mince or microplane the garlic cloves.
  • Finely chop the fresh basil leaves.
  • In a bowl, combine the tomatoes, garlic, basil, olive oil, balsamic vinegar, and balsamic glaze.
  • Season to taste with salt, pepper, and optional garlic or onion powder.
  • Refrigerate for at least 30 minutes (the flavors develop better when chilled).
  • Top with bruschetta mixture with balsamic glaze for extra flavor.
  • Serve immediately with crispy baguette slices or crackers.

Notes

Notes & Tips:
  • For extra flavor, toast the bread with a little garlic butter before baking—this adds a rich, savory base.
  • If you like a little spice, try adding a pinch of crushed red pepper flakes to the bruschetta mix for a kick.
  • You could also  swap out the balsamic vinegar for red wine vinegar if you prefer a slightly sharper taste.
  • This is also great served over Boursin cheese for a great creamy and fresh appetizer.