Two recipes perfect for holiday gatherings

CHARLOTTE, NC (WBTV) - Personal Chef Cole Rosenbaum says she has a couple of go-to recipes she loves for a party.

Her directions for making hot mushroom bacon dip and Augie's taters are below:

Hot mushroom bacon dip:

1 lbs. lean bacon

1 package of fresh mushrooms washed and chopped

1 medium onion finely chopped

1 clove of garlic minced

2 tablespoons all purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 8 oz. package of cream cheese cubed

2 teaspoons Worcestershire sauce

1 teaspoon soy sauce

1/2 cup sour cream

1. In a skillet cook the bacon till nice and crispy.

2. Save two tablespoons of the drippings.

3. Crumble bacon and set aside. Make sure you hide it if the people in your house are anything like the ones in mine!

4. Cook mushrooms, onions, and garlic in a skillet with the reserved drippings till tender and most of the liquid has evaporated.

5. Stir in the flour, salt, and pepper.

6. Add cream cheese, Worcestershire, and soy sauce.

7. Heat and stir until the cheese is melted.

8. Stir in sour cream and crumbled bacon.

9. Heat through, do not boil.

10. Taste and season to your liking  with your favorite house seasonings. In my house we like to you Lawry's  and Nature's seasoning.

You can serve this dish two different ways:

1. Serve in the skillet with ritz crackers on the side or your household favorites.

2. In the freezer section at your local grocery store grab the Athenos FILO cups already made. Spoon the dip into each cup and garnish with a tiny piece of bacon if you have any left! Place the cups on a platter and just like that you have the best dish at the party!

Augies Taters:

6 large white potatoes peeled and cubed (cubing speeds up the cooking process)

Pinch of salt

8 ounce package of cream cheese

1 cup of half and half

1 stick of butter

1/2 teaspoon of natures seasoning

1/2 teaspoon of Lawry's seasoning

1. Place cubed potatoes into pot of water with a pinch of salt.

2. Bring to a boil and let potatoes cook till tender.

3. While waiting on potatoes to cook, place the remaining ingredients in a pot on low heat.

4. Allow the sauce to thicken and set aside.

5. Strain the potatoes and place them back into the pot.

6.  Gradually poor the sauce into the potato pot while using an electric beater on medium.

7. Beat until the potatoes are smooth and creamy!

8. If you're a cheese lover feel free to add a cup of grated cheddar.

These make for great left overs! I always add a dash of half and half and a couple tablespoons of butter before reheating.

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