Caramelized Onion Dip

Oh finals . . . you are here and almost gone once again . . . I CAN'T WAIT! I mixed up a little distraction from studying today . . . and was instantly addicted!!! If you are an onion dip fan (in fact even if you are not) you have to try this recipe out! Easy and delish!!! I see another addition to our super bowl spread in the future . . . Caramelized Onion Dip
Recipe by: Emily

2-3 Medium Onions Chopped
8 oz Cream Cheese, room temperature
1/2 cup Mayo
1/4 cup Sour Cream
1 Tbsp Olive Oil
1 Tbsp Water
1 Tbsp Butter
2 tsp light Brown Sugar
1 tsp Worcestershire Sauce
1/2 tsp Onion Salt
1/2 tsp Garlic Powder
1/2 tsp Salt
Freshly Ground Black Pepper

1. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a medium skillet over medium high heat, melt the butter in the oil then add the chopped onions, 1/2 teaspoon of salt and 2 teaspoons of light brown sugar. Cook onions stirring continually for 5 minutes then lower heat to medium-low and continue to cook the onions until soft and caramelized for about 30 minutes stirring to keep from burning. Remove pan from heat and add 1 tablespoon of water to the onions and stir to deglaze the pan. Spoon onions into a bowl to chill in the refrigerator.
2. Mix the cream cheese, mayo, sour cream, worcestershire sauce, onion salt, garlic powder, and black pepper together with a hand mixer until smooth. Chill in the refrigerator until the onions are completely cool and then stir in the caramelized onions and refrigerate until serving. Enjoy!

*This dip is best when left to chill for a few hours or overnight!
**You can also substitute clams or crispy bacon in place of the onions to make clam or bacon dip!

Lots of Cake! -Wedding Cake

Yeah for more cake!!! Once again I am busy writing papers and prepping for finals . . . so I am sharing a cake that came out of my kitchen recently that I LOVED. . . I made this cake for my darling cousins wedding back in March and have been eager to post the pictures that my amazing sister in law Brandi took! The heart design on the side was based on my cousins ring so it added a bit more of a personal touch to it. (I love that idea . . . it really made it their own since they designed it!!!)The cake itself was a death by chocolate cake made up of decadent chocolate sour cream cake studded with mini chocolate chips and filled and frosted with my favorite chocolate fudge frosting and then covered with white and lemongrass colored marshmallow fondant! All four tiers were made of cake so their was plenty to indulge in! This was a lot of work but it turned out awesome and I was so excited to make it for them!!! Congrats again you happy newly weds!!! We are glad to have you in the family! Special thanks to my always willing and amazing pit crew who helped me with the finishing touches!!! Love you!!!

Tilapia with Bacon, Peanuts and Leeks

While serving an LDS Mission I spent a few months serving in the town of Weimar Germany. It is one of my favorite places that I have ever had the great opportunity of visiting . . . much less living in. It was such a lovely town, filled with wonderful people, incredible history and just an enticing layout and feel. If you are ever in Germany or planning a trip their I would definitely recommend giving Weimar a visit (and countless other towns and cities!!!). Anyways their was an "American Steakhouse" called Texas in the town that we would frequent from time to time, this recipe comes from a dish that I had there and have never forgotten. I know that the combo of peanuts, bacon and leeks/onions may sound a little strange to some . . . but don't knock it til' you try it is all that I have to say!
I used turkey bacon and leaks while making it the other day . . . but the original that I had in Germany utilized crisp bacon, caramelized onions and peanuts. Divine, divine! You can also use any mild white fish of your choice instead of Tilapia if you wish. All that I can say is that the medley of flavors is amazing! I would love to make this in a dutch oven camping!
Tilapia with Bacon, Peanuts and LeeksRecipe by: Emily
4 Tilapia fillets, or any mild white fish
6 strips of Bacon
1 -1 1/2 cups of Lightly Salted Peanuts
1 cup chopped Leeks, clean well . . . you can also substitute onions or shallots
1 cloved Garlic, minced
Olive Oil
Salt
Pepper
1/2 cup Flour
Seasoning Salt
Butter

1. Dice the bacon strips and add them to a large skillet over medium low heat and allow them to render down and crisp.
2. While the bacon is cooking chop and clean the leeks, set aside. Lightly flour the fish fillets in flour seasoned with salt and pepper or seasoning salt and pepper.
3. Remove the bacon from the pan with a slotted spoon and set aside. Leave the bacon drippings in the pan and heat the skillet over medium heat. Add a tablespoon of olive oil or butter to the pan (or a combo of both) if needed to cook the fish in. Brown the fish fillets on both sides in the bacon fat until cooked through. Set aside on a platter and cover with tin foil to keep warm.
4. Add the leeks to the skillet along with a tablespoon of additional butter if needed. Cook the leeks for a few minutes until they begin to soften. Add the peanuts and minced garlic to the leek mixture and continue to cook until the peanuts begin to lightly brown and the leeks are soft. Add the crisped bacon back to the pan and cook for another minute or two. Taste mixture and season with additional salt and pepper if needed. Spoon mixture over fish fillets and serve. Enjoy!

Chocolate Cupcakes with Penuche Frosting

I have never had a good experience making penuche candy . . . but the frosting is super easy AND delish! It had a rich caramel like buttery flavor that makes this girl weak in the knees . . . so good!The frosting has found its way into our favorite finds file!!! I love to frost cupcakes and then sprinkle a little dark chocolate on top to round it out . . . delish!!!

Penuche Frosting

1 cup Butter or Margarine
2 cups packed brown sugar
1/2 cup milk
4-5 cups powdered sugar

1. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil, stir constantly; reduce heat to low. Continue boiling and stirring for0 2 minutes. Stir in milk. Heat to boiling; remove from heat. Pour mixture into medium bowl; refrigerate 1 hour or until room temperature.
2. Beat powdered sugar into cooled brown sugar mixture with electric mixer on low speed until smooth. Add more milk 1 teaspoon at a time if needed. If filling is too soft, cover; return to refrigerator 15 minutes to firm up. Spread on cake or cupcakes. Enjoy!