Caramelized Onion and Bacon Dip

It is New Year’s Eve today and I wanted to bring you something very special. A gorgeous dip that you can have at the ready when company arrive tonight. One that will get rave reviews!!

Caramelized Onion and Bacon Dip by Noshing With The Nolands (3) (Small)

Oh but that is not all, with this amazing dip comes the very best in crackers. Crackers that are fantastic for any occasion but gorgeous enough for a New Year’s celebration!!!

Cheese Crackers (Small)

These crackers I have loved, well, since I can remember!! John Macy developed the CheeseSticks while he was running his successful catering business, in 1976. Over the years he sold his CheeseSticks at local country fairs and carnivals to making them in his New York loft to what you see today, an award winning amazing product. His CheeseSticks are all natural, and contain not artificial ingredients, coloring or preservatives.They come in five savory flavors Original Cheddar, Garlic Romano, Melting Parmesan, Cheddar and Scallion and Dijon Swiss.

In addition he now has SweetSticks that come in three varities Madagascar Vanilla, Java Cinnamon and Dutch Chocolate. Great to accompany a hot cup of java, cappuccino, hot chocolate or ice cream.

Sweet sticks (Small) (2)

CheeseCrisps were developed when a leading New York City hotel had asked John to develop a new appetizer. His creation, made by adding extra aged cheese and special seasonings to his already successful CheeseSticks recipe and cutting the dough into cracker-shaped pieces. The CheeseCrisps were an instant hit with flavors like Asiago and Cheddar, Smoked Jalapeno, Melting Romano and Sesame Gruyere.

Sweet sticks (Small)

These CheeseSticks and CheeseCrisps go fantastically with this mouth watering dip. A great blend of slowly cooked caramelized onion and crispy bacon bits, all wrapped up in cream cheese, mayo and sour cream. It has just the right holiday flavor with the added sage.

Caramelized Onion and Bacon Dip by Noshing With The Nolands (2) (Small)

So come, dive right in and celebrate New Year’s Eve in style!! I wish you all a safe and Happy New Years!! Enjoy!!!

Caramelized Onion and Bacon Dip by Noshing With The Nolands (Small)

Caramelized Onion and Bacon Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 


Bringing dip to a new level with this caramelized onion and bacon dip!!
  • 1 Tbsp. canola oil
  • 1 large sweet onion or 2 cups
  • 2 tsp. chopped fresh sage
  • ½ tsp. sugar
  • ¾ cup light mayonnaise
  • ¾ cup light sour cream
  • 4 oz. light cream cheese at room temperature
  • Salt and pepper to taste
  • ¼ lb. bacon, cut into lardons

  1. Fry bacon until just crisp in a large fry pan. Remove bacon and wrap in paper towels, set aside. Drain fat from pan but don’t rinse. Add the canola oil and heat on medium low, add the onions and sage. Add the sugar and salt and pepper to taste. Cook slowly for about 20 min. stirring often until onions are deep golden brown. Remove from heat to cool.
  2. Meanwhile, in a medium bowl with an electric mixer cream the cream cheese, add the sour cream and mix until well blended, add the mayonnaise. Stir in the cooled onions and bacon. Season with salt and pepper to taste. Refrigerate for at least 2 hours.

Recipe adapted from The Food Network, by Dan Smith and Steve McDonagh



Mouth Watering Mondays

Well, here we are almost on the eve to a New Year!! That year blew by in a blur, but it was a good year and I look forward to all the adventures and triumphs for what is in store for us in 2014. I am excited for it and wait with baited breath. I have lots to announce to you in the New Year, some very exciting news to celebrate.

So looking back in the archives for today’s pick I choose a cocktail that we had made for this time last year, a Cherry Bomb. I love designing cocktails and this one was a real winner. Light, bubbly and fruity. A lovely sipper to toast in the New Year!!

Happy New Year Everyone!!!

Cherry Bomb by Noshing with The Nolands

Click HERE for the recipe!!

Cosmopolitan R-Evolution

I received this kit and have been dying to try out one of these masterfully crafted molecular cocktails. So Ken, Amber (she didn’t taste them but enjoyed making them) and myself went about to make Citrus Caviar, how fun!!

The kit makes a lot of cocktails and you can make them again and again too, which it nice. Wow, your guests at New Years with these incredible drinks. Have them participate also, maybe at the beginning of the night!! Can’t imagine the mess later, when silliness may ensue!!

Look at how gorgeous this is!!

Deconstructed Cosmopolitain Slush (2) (Small)

Here is what the kit includes, love the packaging!!COSMO_OPENBOX (2) (Small)

No use in giving you a recipe as you need the kit to create any of these delicious and scientific masterpieces!! I used pomegranate juice instead of cranberry and mine turned out purplish, you can create so many on your own too!!

Citrus Caviar (2) (Small)

The cocktail was very refreshing, not sweet and very citrusy!! I enjoyed it!! The little “caviar” come flying up your straw and pop into your mouth at record speed. Quite exhilarating!!

Citrus Caviar (Small)


Mouth Water Mondays

Happy New Year to everyone!!! Can’t believe this is the end of the year already. It has had it’s ups and downs and I am ready to ring in a new one!! So looking forward to bringing you fresh and innovative recipes, ideas, tips and crafts for the New Year!! I hope each and every one of you have a safe and happy New Year and you celebrate it to the fullest!! To help you with some last minute prep I bring you these six recipes. I hope you enjoy my picks as much as I did finding them. I tried giving you full flavor but lightened things up a bit after those big meals and treats over the holidays. Enjoy!!

Cheers and Happy New Years!!!!!!!!!!!!!!!!!

Our first pick is a French Pear Martini by Freutcake, what a classy looking drink this is to toast the New Year. Simply love it!!

I love this idea of Veggie Shooters by Skinny Taste. I did something similar at Halloween so you can grab a little glass and munch. Great idea!!

Smoked Salmon Appetizers by Kimba’s Kitchen are perfect. I love smoked salmon and there is nothing easier than this but so full of flavor and a healthy choice for an appetizer.

Another lightened up appetizer is Cucumber Shrimp Appetizer by Bite delite. Adding flavors to your water when you cook your shrimp only enhance their flavor like she did in this very simple recipe.

I am sure you have all seen these before by now but they are a party hit and not too crazy on the waist line. Mini Caprese Salad Bites are brought to you by JoCooks. Simple and full of taste and I think I ate this every night when I was in Italy.

Last but not least are these lovelies, yes they are not light but you won’t eat 12 of them because you won’t serve that many to your guests!!! One or two would be great but a full flavor punch for New Years Eve!! Oysters Rockefeller by Bite Sized.


#VHExcitement Pork Tenderloin Tid Bits

Here is our second recipe using VH sauces and this one we all loved so much. It was fast and easy and makes a great appetizer or meal. We had it as both, first in these little lovely spoons and then later with a salad and rice. This is perfect to ring in the New Year with and your company will truly be wowed!!!

The second jar of sauce I received was a VH Medium Rib Sauce, I didn’t want to do ribs but I stayed with the pork. I thickened the sauce and it was out of this world good. We all raved about it and I will be making this again for sure. It is a quick versatile meal.

#VHExcitement Pork Tenderloin Tid Bits
Recipe type: Appetizer or Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4 for entree

A versatile dish that can be an appetizer or an entree.
  • 1 pork tenderloin (~1 lb.), Cut into small ½” chunks
  • 1 tsp. salt
  • Pepper to taste
  • ½ tsp. garlic powder
  • ⅓ cup flour
  • 3 Tbsp. olive oil
  • 200 ml. VH Medium Rib Sauce
  • Basmati rice
  • Toasted sesame seeds
  • Green onions, sliced green only

  1. Whisk flour together with the salt, pepper and garlic powder. In a plastic bag or bowl toss the pork in the flour mixture.
  2. Fry the pork in three batches with 1 Tbsp. of olive oil at a time in a large fry pan until browned. Heat the rib sauce in a medium saucepan and when the pork is done add it to the sauce. Bring to a simmer and cook until thickened. You can add a little more sauce if the mixture becomes to thick.
  3. Serve over basmati rice garnished with sesame seeds and green onions.

Disclosure – I am participating in the VH Excite Your Dinner blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion