Hominy Succotash with Bacon

I should start by saying I didn't actually cook this, Richard did.  But I would have had I not been carrying around a fussy baby. 

I like everything in this so I think it's pretty good.  We used milk instead of cream because we keep milk in the house and not cream.  I think it would be richer with the cream but it isn't worth the added expense.  Richard isn't a huge fan of lima beans so he's trying to figure out something to hide them a bit.  He thinks it needs a little bit more something and is planning on playing with seasonings or maybe adding some cheese to a little bit of it.  Or a different bean.  I'm thinking maybe half kidney beans and half lima beans would be good in the future.  And it needs more bacon, because everything is better with bacon and the more the better.

Long story short, it's a tasty little side dish.  I'm thinking we'll probably make it again but we will have to work on tweaking things a bit so Richard doesn't have to pick out all the lima beans.  And honestly while I like them, I don't want a whole bowl of lima beans because Richard picked them all out.
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Hominy Succotash with Bacon
from: Safeway kitchens

4 slices Bacon
1 15.5 oz can Golden Hominy, drained
1 15.5 oz can White Hominy, drained
1 15 oz can Lima Beans, drained
1/2 cup cream or milk

Cook bacon in a medium skillet over medium heat until crisp.  Remove to paper towels.  Measure 3 tablespoons drippings and return to skillet.  Stir hominy and beans into drippings.  Cook until hot.  Stir in cream or milk.  Cook 2 minutes.  Crumble bacon; sprinkle on top.  Makes 6 servings.

Crock-pot Cheesy Bacon Dip

It's been awhile since I've posted anything on this blog, don't worry I have been cooking I just haven't been feeling like posting things.  But here I am deciding maybe, just maybe I should resume this blog.  It is pretty nice to be able to come back and find most any recipe that I've tried before to make it again.  I do that quite often actually. 

So this last weekend my family had their second annual crock-pot party.  I made the Corned Beef and Cabbage recipe that can be found in this blog as well as this Cheesy Bacon Dip.  I loved the dip, Richard loved the dip, we'll have to find more reasons to make it.   It says to put it on chips or bread but I thought it was much better on the little bread rounds.  I also used some of the left overs as a topping on mashed potatoes today and that was very tasty indeed!  I cooked it on high at first but it was making the cheese a little extra crispy on the sides so I turned it down to low.  Make sure to stir it like it says too or you will have the cheese over cooked on the edges. 

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Cheesy Bacon Dip
From: Best Slow Cooker Recipes

2 8-oz. packages cream cheese, cubed
4 cups shredded cheddar cheese
1 cup half-and-half cream
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onions
1 teaspoon prepared mustard
16 bacon strips, cooked and crumbled
Tortilla chips or French bread slices

Directions: 
In a 1-1/2 quart slow cooker, combine the cream cheese, cheddar cheese, cream, Worcestershire sauce, onion and mustard.  Cover and cook for 2 hours or until both cheeses are melted completely; stir occasionally.

Stir bacon strips into dip right before serving.  Serve with tortilla chips or bread.