Marinated Mushrooms with Blue Cheese

12 servings

1/4 cup blue cheese, crumbled
1 cup vegetable oil (I always use canola oil)
2 tablespoons lemon juice
1/4 coup white wine vinegar
2 garlic cloves, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
1/2 teaspoon dry mustard
hot sauce to taste (I use Frank's)
2 cups fresh mushrooms, stems removed

In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Blue Cheese Dip

So I made buffalo wings the other night for Conference. They were good but there's probably better recipes out there if you really want to know the truth. Though I did not make this dip/dressing to go with it but bought the Kraft bottled instead because we're thrifty (my new word for "dirt poor") like that, I did make it the last time I made chicken wings and just thinking about it makes me want to do a dance. I'm kind of afraid of what this dance would look like since it would be called "The Blue Cheese Dance," but it wouldn't take away from the utter deliciousness of this dip. Well, not much anyway.

Blue Cheese Dip

1 1/2 cups crumbled gorgonzola or other blue cheese
1 cup mayo
3/4 sour cream
2 Tb milk
3/4 tsp Worcestershire sauce
1 1/2 tsp salt
3/4 tsp fresh ground pepper

Put everything in a food processor and process until almost smooth.

Devour.

Hot Artichoke Dip

1 (14 oz.) artichoke hearts, drained and chopped
8 oz. softened cream cheese (or Neufatchel)
4 oz. shredded Parmesan cheese
1 cup mayo
1 small can diced green chiles

Smash ingredients together and bake at 350 degrees for 20 minutes. Serve with tortilla chips or bread.