Really good new recipes

I cooked up a storm today. Most of it was old standbys (except for the peaches that I put into the blueberry pie - it's for tomorrow so I can't say if I liked it yet).

I made a batch of Caramelized Onion Dip from a combination of several recipes based on what I had in the house. When the Fam got home from Older Daughter's horse show (I stayed home with a pinched nerve in my back...she won many many ribbons! Pics to follow), where was I? Oh, when the Fam got home from the horse show I had them taste the dip. It was gone in 5 minutes. Company's coming tomorrow so I'll make a double batch in the morning.

Caramelized Onion Dip
Finely chop a Vidalia onion (I used my Pampered Chef chopper).
Caramelize in a bit of oil, cooking for about 20 minutes.
Cool and mix with:
1/2 c mayonnaise
1/2 c sour cream (I actually preferred less mayo and more sc)
1/4 t salt (about 8 turns of the salt grinder)
1/4 t white pepper (about 8 turns - and I used black pepper. Nobody died)
(several recipes I found call for 1/4 to 1 tsp. Worcestershire sauce but I couldn't find it in the depths of my scary refrigerator so I skipped it)

Mix. Chill. Dip. Yum.


The second recipe, which will be making appearances at future church suppers, is Snickerdoodle Blondies, created by Julia and found at her site, Dozen Flours. That link ought to take you there. She has a variation for Pumpkin Pie Snickerdoodle Blondies that I can't wait to try, plus she links to a dozen or so bloggers who have made and/or altered her recipe. I browned the edges a little more than I would have liked and was afraid they would be dry - but they were perfect.