FGA: Sausage, Bean and Spinach Dip

Hi, Friends! Natalie here from Designer Bags and Dirty Diapers. I was so excited when Hannah asked me to share a dip recipe for her football/tailgate series. I am totally a dip lover, I could easily eat it everyday. I am always excited when I find a new tasty one. I made this dip a few weeks ago and it knocked my socks off. It was so darn good. There were only 4 of us and we seriously almost ate the whole dish. I had saved this recipe out of one of my old Southern Living Magazines. I swear Southern Living never disappoints with their recipes. My picture isn't quite as pretty as Southern Living's but I can assure you it tasted fabulous. This is the perfect dip for your next football party!



Sausage, Bean, and Spinach Dip

Ingredients
1 sweet onion diced
1 red bell pepper diced
1 (1-lb.) package hot ground pork sausage
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
1 (8-oz.) package cream cheese, softened
1 (6-oz.) package fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1 (15-oz.) can pinto beans, drained and rinsed
1/2 cup (2 oz.) shredded Parmesan cheese
Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

Preparation
1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.
3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
Print Recipe HERE

Guest Post: Bud & Leo

Hello fellow Sweet Tea & Stilettos lovers! Allow us to introduce ourselves to Hannah's lovely readers... We're Kelli and Lisa from Bud & Leo, and we're so happy to be filling in for Hannah while she's away on vaca!

We've started our own little tradition on Fridays of sharing quotes with our readers, so we thought we'd continue that over here! Today's quote comes from the fabulous Audrey Hepburn (who doesn't love this woman?!).

I couldn't have said it better myself! Kind of makes you want to go out and conquer the world, doesn't it?! I think she knew what she was talking about. :)

This iconic woman has plenty of people walking in her footsteps. Check out these look alikes...

Ms. Audrey Hepburn, herself

Natalie Portman

Jennifer Love Hewitt

Anne Hathaway

Lily Allen

Paris Hilton

We're pretty sure her brains and her beauty will continue to inspire us all for a long time!

Thanks for sharing your day with us, make sure you stop by and say hi! And thank you, Hannah, for letting us share your readers with you for the day!

Kelli & Lisa 

Guest Post - Fried Green Pickles

Hey yall! It's Megan from Fried Green Pickles here for the day in my attempt to entertain you while Hannah is away! This is my first guest post ever - so be gentle. :)

Once Hannah and I found each other's blog, we had an immediate connection and it had to do with sailing! I grew up going sailing on my Grandaddy Al's sailboat. Most of my favorite memories with him are on his boat. We would go sail around for the day and sometimes even anchor and spend the night.

source

I remember one particular trip vividly. My sister and I were going to go stay the night on the boat with Grandaddy Al and his wife and they had expected a quiet evening (as quiet as you can have with two young grandchildren), but I, the mischievous one, had other plans.

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You see, earlier that day, I must have been at the mall or something and decided to purchase an item that I thought would be the ultimate practical joke: the ol' raccoon in a bag joke. If you're not familiar, basically a fake raccoon tail is attached to a battery operated sporadic moving ball. The tail / ball combo is turned on and placed inside of a chip bag with the tail hanging out of the bag. Voila. It looks like there is a rabid raccoon digging around in your chip bag.

Once we were all settled on the boat, I snuck down to the lower deck where the kitchenette and bedrooms were located and set up my master plan. I waited a few minutes and then starting hootin' and hollerin' for my Grandaddy to come downstairs because there was an animal on the boat! Now I am not very good at keeping a straight face at times like those so I went and hid under a blanket or something. I remember him grabbing the potato chip bag, barreling up the stairs (I started to follow him at this point to see what he was going to do) and leaning over the side of the boat! I had to yell "stop! stop! it was just a joke!" before he tossed my new toy into the water! Needless to say, he was not happy when I told him I had pulled a prank on him and almost caused him to have a heart attack.

Well, there it is. My little long story for the day. If you've made it this far, you are my new friend. Come on over to Fried Green Pickles and say hi!

Thanks for having me, Hannah! Hope you're enjoying your trip to the mountains! 

decisions decisions.........

greetings y'all! it's daphne from flip flops & pearls filling in for our 

sweet sweet hannah today!

hannah, i hope your having a blessed getaway ☺

i was having a hard time deciding what to blog about this morning. hannah and i share so many of the same loves: family, fashion, shopping, faith & cooking. after a long hard evening of "thinking" i decided on a recipe! 

fried egg & avocado sandwich

{via paula deen}

{printable version of recipe}

Ingredients 

4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced

Directions

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.

Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.

In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.

In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

{all images via}

i hope you enjoy the above recipe and have a beautiful day!