Bacon Cheese Dip in a Bread Bowl

This picture has nothing to do with the post, other than it was taken the same weekend I was introduced to Mrs. Miller and her amazing bacon cheesy creation.

This dip was served at our annual 4th of July gathering. It was so yummy I just stood by the bread bowl and ate it for about an hour, hoping no one would notice. It isn’t healthy but it is delicious! Bringing this to a gathering will guarantee you a repeat invite, as long as you bring the dip.

Marvelous Miller's Bread Dip
  • 1 round loaf of bread (any kind)
  • 12 slices of bacon crisply cooked and crumbled (I use bacon bits from Costco)
  • 8 oz shredded colby/mont. jack cheese
  • 1 cup mayo
  • 1 cup grated parm cheese
  • 1 glove garlic, minced
  1. Cut top off bread and remove center, leaving a 1 inch thick shell.
  2. Mix remaining ingredients and spoon into hollowed out bread. Cover with top of bread.
  3. Place on a cookie sheet and bake at 350 for 1 hour.
  4. Serve with crackers.


Sorry no pictures, I was too busy eating…


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Mama Jones’ Chip and Veggie Dip

Chip and Veggie Dip at The Happy Housewife

My sister’s mother-in-law gave me this delicious dip recipe last week. I made a huge batch of it for the party and it was almost all gone by the end of the night. It was so good I made it again two days later!

Mama Jones’ Chip and Veggie Dip
  • 1 jar of medium picante sauce
  • 2 8-ounce blocks of cream cheese
  • 2 tablespoon mayonnaise
  • ¼ teaspoon garlic salt
  • 2 tablespoons lemon juice
  1. Soften cream cheese by letting it sit out for a few hours or putting in the microwave for minute or two.
  2. Add picante sauce and stir. I used a potato masher and it worked well to get rid of the cream cheese clumps.
  3. Add mayo, garlic, and lemon juice and mix.
  4. Chill before serving


Chip and Veggie Dip at The Happy Housewife


This post is linking to Tempt My Tummy Tuesday and Tasty Tuesday.

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Roasted Potatoes

Roasted Potatoes | The Happy Housewife

Roasted Potatoes
  • ⅛ cup olive oil
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • Red potatoes, washed and quartered
  1. Preheat oven to 400 degrees.
  2. Take all ingredients except potatoes and mix in a bowl.
  3. Coat potatoes with the mixture and place in a shallow pan. I used a slotted spoon to remove the potatoes so I didn't have pools of oil in my pan.
  4. Bake for 20 minutes turning occasionally and serve.


Roasted Potatoes | The Happy Housewife


Roasted Potatoes | The Happy Housewife

This post is linking to Tempt My Tummy Tuesday and Tasty Tuesday.

This post may contain a link to an affiliate. See my disclosure policy for more information.


If you are looking for ways to cut your grocery costs and improve your health, I suggest incorporating beans into your weekly meal plan. Beans are healthy, cheap, and taste great if you prepare them correctly.

Dried beans are almost always cheaper than canned, plus you can control the amount of salt added to the beans. You cannot compare the price of dried beans to can pound for pound because as beans are cooked they absorb water, adding to their weight. For example a 4 pound bag of dried pinto beans (purchased for $2) will yield almost 13 pounds of refried beans. This breaks down to $0.15 a pound. I have never been able to purchase a can of refried beans for $0.15.

The key to cooking dried beans is water and time. I usually soak my beans over night in a large bowl or pot. Then I cook them the next day in the crock pot. To soak beans place in a container with water. I have never actually measured how much water I use, but I try to add as much as I can without going over the top of the container. Also, leave room for the beans to expand. Beans do not have to be soaked before they are cooked, but it does shorten the cooking time.

The next morning I rinse my soaked and now much expanded beans and place them in the crock pot to cook. Depending on what I am making I might throw other ingredients in as well. Cooking time also depends on what you are making. Refried beans cook all day until they are almost mush, black beans are cooked for a shorter time. The recipe you are using will probably tell you how long to cook your beans.

If you don’t want to use your crock pot you can simmer your beans for one to two hours on the stove top.

Quick Bean facts from Central Bean Co.

  • A pound of beans measures about 2 cups.
  • Beans triple in volume when soaked and cooked.
  • A cup of dry beans yields 3 cups cooked.
  • A pound of dry beans yields 6 cups cooked.
  • Use 3 cups of water per cup of dry beans for soaking.
  • Simmer each pound of beans 2 hours after soaking.
  • A pound of dry beans makes about 9 servings of baked beans.
  • A pound of dry beans makes about 12 servings of bean soup.
  • A one-pound can of cooked beans measures about 2 cups.

There are so many different beans as well as ways to prepare them, you could eat beans every night have still have quite a variety in your menu.

A few of my favorite bean recipes are:

Navy Bean Soup

Slow Cooker Black Bean Soup (this is great served over rice)

Red Beans and Rice

Pintos and Cheese

Wet Burritos

I love using homemade refried beans to make burritos. Beans are a great healthy filler in recipes. My burritos freeze well and also can be packaged in ziplocs without the sauce for an easy lunch on the go.

Basic Wet Burrito Recipe

  • Refried Beans
  • Chopped onion
  • 1 can Rotel diced tomatoes
  • Shredded Cheddar Cheese
  • Enchilada sauce
  • Tortillas

Pour a small amount of enchilada sauce on the bottom of a baking dish. Mix beans, onion, and Rotel. Spread on a tortilla, sprinkle with cheese and roll up. Place burrito in baking dish. Fill entire baking dish with burritos. Pour the rest of the enchilada sauce on the burritos. Bake for 30 minutes at 350 degrees. Uncover the last 5 minutes, sprinkle with cheese, and finish baking.

In this picture I used small tortillas, I would not recommend using then as they don’t hold much filling.

What I love about this recipe is that it can be changed in so many different ways. If you have leftovers in the fridge just mix them in with the beans. Here are a few suggestions.

  • Rice
  • Ground Beef
  • Beef Roast
  • Chicken
  • Pork
  • Corn

You don’t have to have a large amount of these items a little bit goes a long way in burrito filling.

If you are dying to know more about beans you can visit All About Beans, Central Bean Co., and What’s Cooking America. The Hillbilly Housewife has a some great bean recipes on her site as well.


This post is linking to Tasty Tuesday, Tempt My Tummy Tuesday, Tightwad Tuesday, and Kitchen Tip Tuesday.

This post may contain a link to an affiliate. See my disclosure policy for more information.