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How to Dip Your Sorrows (and Your Chips) After the Cowboys’ Super Bowl Snub: The Bull Creek Studio Guide

How to Dip Your Sorrows (and Your Chips) After the Cowboys’ Super Bowl Snub: The Bull Creek Studio Guide

Howdy, fellow nature lovers and outdoor enthusiasts! JW here, your friendly neighborhood Bull Creek Studio blogger, back with a recipe for both your chip-dipping pleasure and your emotional well-being. Let’s face it, the Dallas Cowboys didn’t exactly stampede their way to the Super Bowl this year. So, instead of moping around like a lost armadillo, let’s channel our inner Texan and whip up a legendary 7-layer dip that’s as bold and flavorful as the wide-open plains!

Now, some folks might say, “JW, why aren’t you using queso fresco or pico de gallo? Those are way more Tex-Mex!” But hold your horses, partners. This dip is a metaphor for our current situation. We’re taking the classic 7-layer and giving it a little Bull Creek Studio twist, just like we gotta adjust our expectations sometimes. So, dust off your serving platter, grab your favorite chips, and let’s get dippin’!


  • 1 can (16 oz) refried beans (because sometimes, basic is beautiful)
  • 1 cup guacamole (homemade or store-bought, your call)
  • 1 cup sour cream (plain or flavored, depending on your adventurous spirit)
  • 1/2 red onion, finely chopped (because tears are for the draft, not the dip)
  • 1 can (15 oz) black olives, drained and chopped (because who doesn’t love a good olive?)
  • 1 jar (16 oz) peach salsa (sweet and tangy, just like our memories of past Cowboys victories)
  • 1 cup white cheddar cheese, shredded (because sometimes, you just gotta go classic)


  • Spread the beans: Think of this as the foundation, the bedrock of your dip-iverse. Evenly coat your serving platter with the refried beans, creating a smooth, creamy base.
  • Guac it like you mean it: Next, comes the green gold – the guacamole. Layer it on thick, like a victory parade down McKinney Avenue. Remember, the more guac, the merrier!
  • Sour cream it up: Now, smooth things out with a dollop of sour cream. This is the yin to the guac’s yang, the calm to the storm (or at least, the calm before the chip storm).
  • Red onion revolution: Time for a little bite! Sprinkle the chopped red onion over the sour cream, like confetti raining down on… well, not the Cowboys this year, but hey, a celebration is a celebration!
  • Olive the moment: Scatter the black olives across the landscape, like little gems dotting the Texas Hill Country. Remember, even when things are tough, there’s always beauty to be found.
  • Peachy keen salsa: Now for the pièce de résistance, the unexpected twist! Drizzle the peach salsa over the entire dip, creating a sweet and tangy surprise. Just like life, this dip is full of unexpected flavors!
  • Cheddar the way: Finally, shower the entire creation with a generous layer of shredded white cheddar cheese. Because, let’s be honest, cheese always makes things better.

Dipping Tips:

  • Use a variety of chips for maximum textural enjoyment. Think tortilla chips, pita chips, even plantain chips!
  • Don’t be afraid to get creative with your ingredients. Swap the peach salsa for pineapple salsa, add a layer of cooked chorizo, or even throw in some chopped jalapeños for a spicy kick.
  • Most importantly, remember that this dip is about celebrating our love for Texas, the outdoors, and delicious food – even when our favorite team lets us down. So, grab your chips, gather your friends, and dig in!

There you have it, folks! A 7-layer dip that’s as delicious as it is cathartic. Remember, even when the Cowboys aren’t in the Super Bowl, there’s always something to celebrate in the great outdoors and the company of good friends. Now, go forth, dip with gusto, and enjoy the game!

P.S. We working on expanding Bull Creek Studio’s product line to include custom embroidery merchandise! We’re going to help you reconnect with the wild side, even if the Cowboys can’t.

Fudge Fiasco and Church Cookin’ Wisdom: My Peanut Butter Redemption Tale

Fudge Fiasco and Church Cookin’ Wisdom: My Peanut Butter Redemption Tale

Okay Brothers and Sisters! Gather ‘Round! This ain’t your typical casserole confession. Today, I’m confessin’ to a culinary crime of the sweetest kind: the Peanut Butter Fudge Fiasco of ’24. Yep, your award-winning’ church cook, yours truly, nearly drowned our annual bake sale in a tsunami of peanut butter goo.

Now, you know I’m no stranger to the kitchen. My Nana’s pound cake recipe could charm a hummingbird out of its nest, and my pecan pie? Well, let’s just say the choir director needs a sugar detox after every potluck. But this time, y’all, I got cocky. I decided to whip up a batch of my “secret” peanut butter fudge, the kind that melts on your tongue like a sinner at revival. Except, this time, the recipe gods weren’t smiling’.

First, I poured in the brown sugar, all golden and hopeful. Then came the regular sugar, glinting like a deacon’s Sunday shoes. Milk, check. Salt, just a pinch, like a whispered prayer. But then, something went wonky. The marshmallow creme, supposed to be fluffy like a cloud, refused to cooperate. It clumped, it glooped, it stuck to my spatula like a toddler to a lollipop.

“Just needs some heat, honey,” I muttered, shoving the pan on the stove. Big mistake. The mixture bubbled like a cauldron in Hades, threatening to overflow and paint the kitchen floor peanut butter brown. I scrambled, yanked the pan off the heat, and prayed for a miracle.

That miracle came in the form of Sister Betty, bless her heart. She peeked in, sniffed the air, and declared, “Honey, you’ve turned fudge into lava! But don’t you fret, I’ve got just the fix.” And with a twinkle in her eye and a whisk in hand, she whipped that fudge into creamy submission. Added a splash of vanilla, a sprinkle of wisdom (and maybe a pinch of her secret ingredient, which I suspect is a dash of divine intervention), and voila! Peanut butter heaven.

The bake sale was a success, the fudge a star attraction. Folks swooned, begged for the recipe, and even the pastor asked for seconds (bless his sweet tooth). And me? Well, I learned a valuable lesson. Humility, sisters and brothers, is the secret spice in any kitchen. And when the recipe goes rogue, call on your church family. They’ll stir you back from the brink, one prayerful whisk at a time.

So, there you have it, my friends. My peanut butter fudge tale, a cautionary Christmas carol of sorts. Remember, even award-winning cooks make mistakes. But with a little faith, a dash of forgiveness, and a whole lot of love, even a fudge fiasco can turn into a church cookin’ miracle. Amen!

P.S. For those brave souls who want to try the recipe (with Sister Betty’s blessing, of course), here it is:

Sister Schubert’s (Redeemed!) Peanut Butter Fudge


  • 1Lb light brown sugar
  • 1 cup white sugar
  • 2/3 cup milk
  • 1/8 teaspoon salt
  • 2 tablespoons marshmallow creme
  • 1/2 cup peanut butter
  • 1 teaspoon pure vanilla extract


  • Combine brown sugar, sugar, milk, and salt in a saucepan. Bring to a boil over medium heat, stirring constantly.
  • Remove from heat and stir in marshmallow creme until melted.
  • Stir in peanut butter and vanilla extract until smooth.
  • Pour into an 8×8 inch greased pan.
  • Let cool completely and cut into squares.

Bonus Tip: If your fudge starts to misbehave, channel your inner Sister Betty and add a little love (and maybe a sprinkle of prayer). It works every time!

Now go forth and bake, my friends! And remember, even in the kitchen, there’s always room for a little bit of grace (and maybe a pinch of divine intervention).

With love and sticky fingers,

Sister Schubert, the (Redeemed) Fudge Queen of Bull Creek Church