Country Manor Mixes: Product Review

     I was recently introduced to Country Manor Mixes. A friend had brought three packages of dip mix back from her vacation in Minnesota. I was excited that they were gluten free. I decided to contact Country Manor and see if they would like to send out some product for me to review. They were more than happy to do that.
     Country Manor carries a variety of Dippin' products. They have dessert mixes, spreads for bagels or dessert, dipping oil mixes, fruit dips, and veggie/chip dip mixes. They have a great variety. I would say that just about everybody could find a flavor that they would like to try.
     I have chosen two of the products that I was sent to talk about today. I have chosen the BLT Mix and the English Toffee Cheesecake Mix. The BLT retails for $4 and the English Toffee for $6 on their website.

BLT Dip Mix from Country Manor Mixes

     Alright, let's talk BLT Dip Mix.....

     The BLT Dip Mix required 1 C. Sour Cream and 1 C. Mayo added to the package of Dip Mix. All I had to do was stir that all together and chill for a few hours or over night. I loved that the dip was simple to make. I was a little leery of how the mayo would taste in the dip, but it was great. I would definitely make this dip again. I dipped gluten free bagel chips into it, tortilla chips, and even pieces of lettuce. It was very yummy.



     The second mix was the English Toffee Cheesecake Mix. The package says that the mix can be made into a cheesecake, cheese ball, or dip. I decided to make mine into a cheese ball. However, after mixing the ingredients, it was far too soft and fluffy to form into a cheese ball....soooo it ended up being a dip. I had no problem with it just being a dip.

To make this mix it required a package of cream cheese and a container of cool whip. Easy Peasy.

I mixed the cream cheese with the dip mix first. Then I folded in the cool-whip.

My dip is a little too fluffy to make a cheese ball....oh well :) Still tastes yummy!

I dished up a little of the English Toffee Cheesecake Dip and topped it with some crushed English Toffee Candy Bar pieces. I used Mi-Del Arrowroot Animal Cookies for my dippers.

The result was YUMMYNESS!

I would love to make this again sometime. It was very good. I would love to try it in a pie shell next time. I would also like to figure out how to make it thick enough for the cheese ball, because that would be AMAZING rolled in the English Toffee Candy Bar pieces (my original plan for using the mix ha).

     Country Manor sells their mixes online and they can also be found in some stores. Look for them and check them out. They are yummy!!

-Jessica



Jalapeno Popper Dip.....yes I just said that!!

     So being gluten free sometimes has some drawbacks.....I used to dig jalapeno poppers. Yummy smooth cream cheese filled jalapeno poppers Mmmmmmm! (insert a Homer Simpson drooling noise here) Unfortunately you can't just walk into a place and order gluten free jalapeno poppers (groan).
     SO you can see why I was so excited to find a recipe for Jalapeno Popper Dip. Via Pinterest I found a recipe from Big Red Kitchen . Her recipe is not gluten free, but was easily converted to gluten free. I also added some ingredients and cut the recipe in half. I just can't leave a recipe alone, have to add my own style to it.
     This recipe could be served with some tortilla chips, gluten free crackers, or corn chips. I bet it would even be good with some fresh veggies.

Jalapeno Popper Dip

1- 8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Mexican blend cheese
2 T. Parmesan cheese
2 T. Bacon Pieces or Real Bacon Bits
1/4 cup chopped green chilies (do not need to drain)
1/4 cup canned diced jalapenos- double if you like heat (do not need to drain)
Topping:
1/4 cup crushed gluten free cracker crumbs (Glutino GF Work well)
1/4 cup Parmesan cheese
2 T butter, melted

In a bowl combine the cream cheese, mayo, shredded cheese, Parmesan, bacon, chilies, and jalapenos. Mix together until completely combined and creamy.  Spread the dip mixture into a well greased casserole dish.

Prepare the topping. Combine the Parmesan cheese and gluten free cracker crumbs. Evenly spread the mixture over the dip. Pour the melted butter over the top of the parmesan and cracker crumb mixture.

Bake at 375 deg. for 20-30 minutes or until topping is a golden brown and dip mixture is heated through. Do not overcook or the dip will become greasy and separate. Serve with gluten free crackers, corn chips, veggies, or tortilla chips. This recipe can be doubled for larger parties and celebrations.

I used these jalapenos. Their website says they are gf, AND they are already diced. YEAH! You will want to verify that your ingredients are gluten free. Call or check websites for info.

Mix the dip ingredients together until smooth and creamy.

Spread the creamy dip mixture into a well greased casserole dish.

Top dip mixture with cracker crumbs/Parm and then pour melted butter over the top.

Bake at 375 for 20-30 min. or until golden brown and yummy!

Serve warm with gf crackers, corn chips, veggies, or tortilla chips.

Enjoy!!

-Jessica

Crab Rangoon Dip

     Unfortunately, there are no gluten free wonton wrappers out on the market yet. So I greatly miss crab rangoon. I ran across this recipe yesterday on Pinterest and HAD to make it. I did some research on gluten free canned crab meat. Chicken Of The Sea says on their website that theirs is safe, so that's the brand I went for.
     This was super easy to whip up.  I mixed it in the same bowl that it went into the oven in so cleanup was even a breeze. I basically cut the original recipe in half. You would want to double it for a party or potluck.
The original recipe can be found here: Crab Rangoon Dip Mine is as follows.....

Crab Rangoon Dip

Ingredients:

1 can crab meat (drained)

8oz. cream cheese (1 block)

1/4 cup sour cream

3 green onions, chopped

1  tsp. Worcestershire sauce

1 Tbsp powdered sugar

-1/2 tsp garlic powder

-1/4 tsp lemon juice

 

Generously spray a oven safe bowl or pan with cooking spray. Microwave the cream cheese in the dish for about 1 minute. Chop the green onions. Add the green onions and crab meat to the bowl. Add the sour cream, Worcestershire sauce, lemon juice, garlic powder, and sugar to the bowl. Mix thoroughly and bake in a 350 degree oven for about 35 minutes. Serve hot with gluten free crackers or chips.

Microwave the cream cheese for about 1 min.

 



Dice the green onions





Add the crab meat and green onions to the bowl.



Add the remaining ingredients and mix well.

Bake at 350 Deg. for 35 minutes

After 35 min. it should be bubbly and cooked through.

Dip should be served while hot.

Enjoy!!!!

-Jessica