These recipe were chosen for their simplicity in making for those with chronic pain. Be sure to review the blog post with tips for cooking with chronic pain provided to be sure you are implementing all you can to make it as easiest as possible for yourself!
This is an old family favorite that I always receive rave review when I bring to parties! It never lasts very long so you might want to consider making a double or triple batch!
8 oz. cream cheese, softened
3 oz. dried chipped beef, chopped fine
2 tbsp. dried onion flakes
¾ tsp. Worcestershire sauce
1 TBS Mayonnaise
Mix all together with hand mixer and place into a serving bowl. Serve with your favorite crackers or crudités.
This delicious dip is always a hit! When I see this recipe it reminds me of my brother who makes it in a crock pot and proudly presents it at family gatherings!
1 (15-ounce) can HORMEL® Chili No Beans
1 (1-pound) package processed cheese product such as Velveeta, cut into 1/2-inch cubes
Optional: some people like to also add a half pound of browned ground beef.
In medium microwave-safe bowl, stir together chili and cheese product; cover. Microwave on HIGH (100%); stirring once, 4½ to 5 minutes or until hot and cheese is melted. Serve with corn chips, if desired.
My ultimate favorite dip for vegetables! Love the flecks of dill in it!
1 cup mayonnaise
1 cup (8 ounces) sour cream
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
2 teaspoon dill weed
1-1/2 teaspoons seasoned salt
1 teaspoon sugar
In a small bowl, combine the ingredients. Chill for at least 1 hour. Serve with vegetables or crackers. Yield: 2 cups.
I love this luscious sweet dip! I have always hated pumpkin! This was one of those things served at a friend’s house that I politely tried as not to offend and LOVE it! Especially served with ginger snap cookies! I have been making it ever since! Yuuuummm!!
2 packages (8 ounces each) cream cheese, softened
4 cups confectioners' sugar
1 cup 30 oz canned pumpkin
2 teaspoons ground cinnamon
1 teaspoon ground ginger
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, cinnamon, and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.
This is a creamy cheesy spicy dip we were introduced to back in the 80’s while we lived in Texas, when we were first married! We have been making it for 35 years!
2 lb. (32 oz.) pasteurized processed cheese cut into 2-inch cubes
2 can (20 oz.) Diced Tomatoes & Green Chilies, undrained
Crockpot: Combine ingredients into a crock-pot. Heat on High for one hour and then turn to warm for 1-2 hours, stir occasionally
Microwave: Or place in a 3 quart bowl and microwave on high for 5-8 minutes, stirring every few minutes until melted.
Just a simply luscious, sweet and irresistible dip!
In a large bowl, beat the cream cheese, marshmallow crème, until smooth. Serve with fruit. Refrigerate leftovers. Yield: 2 cups.
Another one of those dips I turned my nose up at! But, feel in love with it immediately and make it several times a year! It is a mouthwatering, rich tasting, delicious dip! Great garlic flavor and a touch of lemon! We use it with pita chips, as well as on Falafels! Thanks to my cousin sharing this with me, as well as many other cooking delights!
1 can of Beans, Cannellini (3.5 cup)
1 tsp. olive oil
1-2 Tbsp. Lemon juice (we usually use only 1 Tbsp)
2-3 cloves of Garlic
1 tsp. dried oregano
Salt and Pepper to taste
Whir everything together in a blender.
Serve with crudités or pita chips.
These are my all time favorite deviled eggs! After tasting the depth of flavor these have, you won’t want to go back to any other recipe!
1/3 cup mayonnaise
2 tablespoons sour cream
1 teaspoon grated onion
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon ground red pepper
Parsley sprigs, for garnish (optional)
8 large hard-cooked eggs, peeled
Cut hard-cooked eggs lengthwise and remove yolks. Combine egg yolks, mayonnaise, sour cream, onion, and mustard in a blender or food processor. Add salt, celery seed, and red pepper; blend until smooth. With pastry bag or spoon, (or even put it into a plastic bag to use as a pastry bag squeeze the egg mixture to one corner, then snip a tiny bit off the corner to squeeze through) fill egg white halves. Garnish with parsley. Make-Ahead Tip: Prepare egg mixture and then fill egg halves just before serving. Cover and refrigerate up to 8 hours.
Sprinkle colorful toppings on this spicy, creamy bean dip to create an appealing effortless appetizer! Serve with tortilla chips.
1 (14 ounce) can refried beans
2 cups sour cream
1 cup chunky salsa
1 package taco seasoning mix
1 1⁄2 cups shredded cheddar cheese
2 tomatoes, chopped
1 cup chopped green onions or 1 cup green pepper
1⁄3 cup sliced black olives (optional)
1. Spread refried beans over the bottom of a 9 inch round glass dish or pie plate.
2. In a small bowl, stir together sour cream, salsa and seasoning mix until well blended.
3. Spread over bean layer.
4. Sprinkle cheese, tomatoes, onions and olives (if using) over sour cream layer.
You could also add ground beef or cooked chicken to this and roll it up into a tortilla for a fiesta burrito, or make a quesadilla by spreading on a tortilla and cover with another tortilla and bake at 425 degrees for 12-18 minutes.
This is an incredibly simple way to bring your ordinary dip to extraordinary. The flavors of the seasonings in this dip give it a real kick! You can add less spice for a more mild side if you aren’t so adventurous.
FIESTA DIP MIX
1⁄2 teaspoon dried onion
1⁄2 teaspoon salt
1⁄2 teaspoon crushed red pepper flakes
1⁄2 teaspoon paprika
1⁄2 teaspoon parsley
1⁄2 teaspoon sugar
15 ounces corn, drained
1⁄2 cup mayonnaise
1⁄2 cup sour cream
8 ounces cheddar cheese, shredded
2 green onions, chopped
1. Combine all ingredients.
2. Chill for 2 hours.
3. Serve with tortilla chips.
4. Makes approximately 3 cups of dip.
There are many things this dip mix can be used for. We use it in place of taco seasoning on ground beef, on fiesta chicken for quesadillas, but also love to cook with it to add some great flavor. We also use it in place of the taco seasoning mix for the sour cream in the Fiesta Bean Dip Recipe just above this recipe. It can be spicy or mild depending on how much you add, your choice.
Many like to give dip mix ornaments for Christmas gifts! Just add a delightful ribbon for decoration and a tag with the type of seasoning and directions on how to make the dip. Directions are at the end of the list of ingredients for these bulbs.
1½ tsp. dried parsley
1½ tsp. dried minced onion
¾ tsp. dried chives
1½ tsp. chili powder
¾ tsp. ground cumin
¼ tsp. salt
1. ½ C. sour cream or yogurt
2. ½ C. mayonnaise
3. In a medium bowl combine the ingredients and whisk together. Refrigerate 2 - 4 hours before serving.
1 Tbsp Parmesan Cheese
¾ tsp Garlic Powder
¾ tsp Onion Powder
⅓ tsp Paprika
½ tsp Celery Seed
¼ tsp. season salt
1. ½ cup Sour Cream
2. Combine the above ingredients with a hand-mixer until well-blended. Cover and refrigerate for at least 2 hours before serving. Serve with veggies, crackers or chips.
1 Tbsp Bacon Bits (imitation unless storing in fridge)
½ tsp Beef Bouillon Granules
½ Tbsp dried Minced Onion
⅛ Tsp dried Minced Garlic
1. ½ cup Sour Cream
2. Combine the above ingredients with a hand-mixer until well-blended. Cover and refrigerate for at least 1 hour before serving. Serve with veggies, crackers and chips.
DILL DIP MIX
1 tsp dill weed
¼ tsp season salt
1 tsp onion flakes
1 tsp parsley flakes
1. ½ cup sour cream
2. ½ cup Miracle Whip
3. Mix everything in a small bowl. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.
RANCH HERB DIP AND DRESSING MIX
2 tsp dried parsley flakes
1½ tsp thyme
1 tsp dried onion flakes
¼ teaspoons garlic powder
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper
1. 1½ cups sour cream
2. ½ cup mayonnaise
3. 2 tsp. lemon juice
4. Herb Mix Dip: mix with 1 ½ cups sour cream, ½ cup mayonnaise, and 2 teaspoons lemon juice. Blend well. Cover and refrigerate at least 4 hours. Serve with assorted fresh vegetables.
Directions for Filling the Ornaments with Spices
1. Use food safe ornaments
2. For each different spice ornament mixture: Mix spices and place in ornament using a funnel
3. Before closing ornament wrap a small piece of foil at the opening and then put the ornament top back on. The metal wires will puncture through the foil, but should not leave a big hole to where the spices will come through.
4. Shake each ornament a little to see if your foil has a hole... if the contents remain then you are good... if not then repeat the foil process.
5. Use a decorative ribbon to tie a card with each ornament with the directions.
This is not only an appetizer, but can be a meal! We often make several plates for guests and serve with sour cream and salsa! Many like to make their own plates too! I love allowing kids to make their own! A winner every time!
1 bag of tortilla chips
1-2 lbs taco meat (ground beef seasoned with taco seasoning
1 lb packaged shredded Colby cheese
1 large chopped onion
2 chopped tomatoes, (optional, add sliced peppers or black beans)
Layer ingredients as listed, repeat for a second layer and then for a third. Great for an appetizer or even a meal. Serve with salsa and sour cream if desired.
One of those family favorites that I just can’t seem to make enough of! (Maybe cuz I eat them while I make them, as do my helpers!)They are ridiculously easy to make and you can fill them with anything! They are not only fabulous appetizers; they can be used whole for lunches as well! Plus, kids love to make them for their lunches, saving you a lot of time!
Use Beef Dip ingredients as given in above recipe under Beef Dip.
8 Large Flour Tortillas (or whatever is your favorite)
Spread dip over tortillas and roll up. Starting at one end and roll tightly to other. Refrigerate for 30 minutes and then cut with sharp knife into ½ inch slices.
These have ham and cheese included with flavored cream cheese! Yum!
8 flour tortillas (8 inches)
1 carton (8 ounces) soft cream cheese with chives and onion
8 slices (1 ounce each) fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
Spread each tortilla with 1 tablespoon cream cheese. Top with a slice of ham. Sprinkle with cheese. Roll tightly; cut into ½ inch slices, wrap in plastic wrap to store in frig. Chill at least 1 hour before serving.
Don’t bother making a single batch, make it a double! These are my absolute favorite ham balls with a tangy sauce, bits of sweet pineapple and savory ham! It’s good to keep some on hand in the freezer for any occasion! Make them a month or so ahead of the holidays to save you time to spend with cherished loved ones. Don’t forget to sit at a table to make these to save energy and help keep pain down!
2 lb thawed ground ham (Vanden Brink Ham Loaf)
1 cup crushed soda crackers
2 eggs, slightly beaten
1⁄2 cup milk
3 oz. crushed pineapple
½ cup water
½ cup vinegar
1 1/2 cups brown sugar
1 tsp. dry mustard
Mix ham loaf, crackers, eggs, milk and pineapple. Shape into 1 1/2 inch balls. Place in a 9 x 13 inch baking pan. In a bowl mix water, vinegar, brown sugar and dry mustard. Pour over ham balls. Bake uncovered at 350 degrees for 1 hour, turning after 45 minutes
These are incredibly delicious! An extremely easy fix it and forget it recipe for the crock pot! Also, great to have on hand in the freeze for when guests pop in! I love to serve these with the cheesy potatoes recipe in this book!
1 large bag of your favorite frozen meatballs
1 bottles (12 ounces) chili sauce
1 jar (16 ounces) grape jelly
Place the meatballs into a crock-pot and cover with jelly and chili sauce. Cook for 4 hours on high or low for 8 hours. Toss every couple hours to spread sauce out.
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