Loaded Cowboy Cheese Dip

 

Ingredients

1 pound ground pork sausage

1 pound ground beef

32 ounces Velveeta cheese cubed

1 pkg mild taco seasoning 

1 bag (8 oz) shredded cheese of your choice (taco cheese blend, Monterey jack, pepper jack etc.)

1 bar (8 oz) cream cheese cubed

2 cans (10 oz each) Rotel

2 4oz cans Diced green chillies 

1 can (15 oz) corn drained or frozen

1 can (15 oz) black beans drained & rinsed

1/2 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

tortilla chips or corn chips for serving

** you can also do 1 can Diced green chillies and 1/2 of a pablono pepper diced or a small can diced jalapeños instead of the 2 diced green chillies. 

Instructions:

Cook and crumble the ground beef and sausage inside a large skillet pan, like a cast iron skillet, over medium high heat until the meat is no longer pink. Drain the excess grease from the pan. Add packet of taco seasoning and stir.

Reduce the heat to medium-low and add the velveeta cheese, shredded cheese, and cream cheese to the skillet pan. Cook until the cheese is melted and smooth. 

Stir in the corn, Rotel, black beans, red onion. Cook and stir for about 5 minutes until everything is combined and warmed through.

Garnish the cowboy queso with the chopped cilantro and serve with tortilla chips or Fritos scoops.

* Serve the dip right from the skillet pan or you can remove it to a serving platter or dish if wanted.

* To keep the dip warm for a party or event, transfer the queso dip to a slow cooker and turn it on WARM.

* Other optional garnishes are chopped tomatoes, green onion, sliced jalapeños .

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Ruth's Spanish Meatballs

Spanish Meatballs

**Recipe from my Mother Ruth Marie Urbain my favorite meal growing up.

1-2 pounds ground beef

1/2 to 1 cup white rice (^^depending on how much beef you use.)

Diced onions small cut

2 eggs

Garlic powder, salt and pepper to taste

Mix all the above ingredients, then roll into golf ball sized meatballs. Place all meatballs in medium to large pot. Pour 1 large can tomato juice over the meatballs and cook on medium heat for approx 1 to 1 1/2 hours. Also add a little more garlic powder salt and pepper to the juice while cooking.

My Mom served this with mashed potatoes and a veggie. It's also good on top of the mashed potatoes. These freeze really well

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Pecan Pie Dump Cake

 

Easy Pecan Pie Dump Cake

Ingredients:

1 cup pecans (chopped)

1 can (14 oz) sweetened condensed milk

 1 cup corn syrup (light or dark)

½ cup (1 stick) butter, melted

 1 tsp vanilla extract

1 box yellow or butter cake mix (15 oz)

½ cup (1 stick) cold butter, sliced thin

 1 cup water

Directions:

Heat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Layer It Up:

2. Sprinkle the chopped pecans in the pan.

3. Dump in the sweetened condensed milk, corn syrup, melted butter, and vanilla without mixing.

4. Shake the dry cake mix evenly over the top without stirring.

5. Dot the top with slices of cold butter.

6. Gently pour the water over everything.

 Bake:

Bake for 50-60 minutes until golden and bubbly at the edges.

Serve:

 Let it sit for 10 minutes to thicken as it cools.

Scoop into bowls and add vanilla ice cream if desired.

Preparation Time: 5 minutes | Cooking Time: 60 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 8 servings 

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Egg Roll In a Bowl

Egg Roll In a Bowl

* 1 lb. ground pork (can substitute with ground chicken, Turkey, or beef)

* 1 white onion, diced

* 1 tablespoon sesame oil

* 1 tablespoon rice vinegar

* 2 teaspoons minced fresh garlic

* 1 teaspoon ground ginger

* ¼ cup low sodium soy sauce

* 1 (16 ounce) bag coleslaw mix or 1 shredded cabbage & 1/2 cup grated carrots

* 2 green onions, thinly sliced

* Salt and pepper, to taste

* 1 tablespoon hoisin sauce

1. Brown pork on medium high then drain.

2. Add onion, sesame oil & rice vinegar. Cook, stirring til onion is tender.

3. Add garlic, ginger, soy sauce, hoisin sauce, cabbage & carrots. Cook, stirring, until cabbage is wilted. About 6-7 minutes.

4. Stir in green onions and salt & pepper to taste and SERVE alone or over rice/noodles or caulirice.

Serves 4

Spicy aioli: 1/2 cup Mayo, 1 Tbsp sriracha, 1/2 lime juice & zest

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Homemade Hershey’s Chocolate Syrup

Homemade Hershey’s Chocolate Syrup Recipe 

Makes about 16 ounces (2 cups)

Ingredients:

3/4 cup cocoa powder

1 1/4 cups water

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

Dash salt

Directions:

Use a big saucepan – at least 2 quarts. This will expand when boiling, and overflows will make a big mess on your stove top! I use a 3-quart saucepan.

Combine the cocoa powder, water, sugar and salt in a saucepan over medium heat. Mix with a whisk until smooth.

Stir constantly with a whisk or a wooden spoon until it boils.

Allow it to boil for 1-2 minutes.

Remove from heat.

Add vanilla.

Syrup will be very thin/watery. Allow to cool completely and it will thicken to about the same consistency as Hershey’s syrup.

Store the syrup in a mason jar or any other container. It will keep for several weeks in the fridge. If you want to be really sneaky, pour the cooled syrup into an empty or almost-empty Hershey’s syrup container and see if anyone notices the difference!

 

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Hot Water Fried Cornbread

 

1 cup boiling water

1 cup Self rising cornmeal

1 tsp. sat

Pour boiling water over cornmeal and salt make into a dough and let sit until cool enough to handle. Make 4 patties and fry in hot bacon fat or oil until golden brown.

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 Old-Fashioned Hot Water Cornbread

Ingredients

• 1 tablespoon shortening

• 1 cup cornmeal

• 1 scant teaspoon kosher salt

• 1 cup boiling water

• 3 tablespoons vegetable shortening, or oil for frying

1. In a heavy iron skillet, melt 1 tablespoon of shortening.
2. Place the cornmeal and salt in a bowl.
3. Pour boiling water over the cornmeal and salt.
4. Add the melted shortening and stir well.
5. When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
6. Shape each portion into a cornbread cake about 3/4-inch thick.
7. Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
8. Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

Tips

• Regular or self-rising cornmeal mix may be used in the recipe.
• Vegetable and canola oils are good for frying, and lard is a classic choice for this recipe.
• If you have it, fry the corn cakes in bacon drippings for an extra hint of old-fashioned flavor.

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Veggie Party Pizza

 

Ingredients

• 2 packages crescent roll dough
• 2 250g packages cream cheese, softened
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 green onions, sliced
• 2 cups diced or cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.

  

Cut into slices and serve cold. Refrigerate any uneaten portions.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 slice

Amount Per Serving: CALORIES: 436TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 62mgSODIUM: 602mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 4gPROTEIN: 8g

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GARLIC BREAD PIZZA STICKS

Ingredients

• 1 batch 30-Minute Dough
• 2 cups mozzarella cheese, grated
• 2 cups (sharp) cheddar cheese, grated
• 1 head garlic
• 5 tablespoons unsalted butter, room temperature
• 1-2 tablespoons cornmeal
• 1/2 tablespoon olive oil
• kosher salt and freshly ground pepper, to taste
• marinara sauce, store-bought or homemade, for dipping
• ranch dressing, optional

Directions

1. Preheat oven to 400º F.
2. Cut off the top 1/4 of your head of garlic (not the root) and place in the center of a sheet of aluminum foil.
3. Drizzle with olive oil and season generously with salt and pepper, then wrap foil tightly around garlic to create a little packet.
4. Place foil packet directly in the oven and roast for 1 hour.
5. Prepare 30-Minute Dough according to directions and set aside.
6. Remove garlic from oven and let rest 5 minutes before taking it out of aluminum foil.
7. Raise oven temperature to 450º F and sprinkle cornmeal evenly on a rimmed baking sheet.
8. Roll out pizza dough to a large rectangle and transfer it to baking sheet.
9. In a small bowl, squeeze out roasted garlic and mix in softened butter until incorporated.
10. Spread garlic butter evenly out over pizza dough, then sprinkle mozzarella and cheddar cheese over the top.
11. Place baking sheet in oven and bake for 15 minutes, or until cheese is bubbly.
12. Remove from oven, cut into strips and serve hot, with marinara (or pizza sauce) and ranch dressing.

Homemade Dough In Under 30 Minutes!

30-MINUTE DOUGH

Yield: approx. 1 pound

Ingredients

• 2 1/2-3 cups all-purpose flour
• 1 cup warm water or milk
• 2 tablespoons olive oil
• 1 tablespoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt

Directions

1. In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.Note: if mixture is not bubbly, discard and start again.
2. Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.
3. Gradually continue adding flour until dough is smooth, then let rest 10 minutes.
4. Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.

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FRICKLES

FRICKLES

1 pkg egg roll wrappers
1 jar pickle spears
1 pkg thin sliced ham, beef or turkey
1 pkg cream cheese

Heat oil in a shallow pan.

Layer an egg roll wrap diagonally with slice of meat, cream cheese and a pickle spear. Roll as you would an egg roll (from the diagonal, tucking in the sides as you roll.) Lay in pan, seam down then turning till cooked golden brown.

Dip in salsa or ranch or whatever dip you enjoy!

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Pizza Grilled Cheese

Ingredients:
4 sliced bread
butter
4 mozzarella, sliced
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (opt)
pizza sauce (for dipping)

Cooking Directions:
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

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RAMEN FRIES

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Pizza Dip

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Cream Cheese Tortilla Roll-Ups

INGREDIENTS

• 2 8-ounce packages cream cheese, softened (I used reduced fat and didn't notice any difference)
• 1 package ranch dressing mix
• generous ½ cup finely chopped red peppers (I use Bacon instead)
• scant ½ cup finely chopped green onions
• 1 small (2.25-ounce) can chopped black olives
• 4 12-inch flour tortillas

INSTRUCTIONS

1. In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
2. Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into ¼-inch slices before serving.

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Mexican Layer Dip

Mexican Layer Dip

1 16 oz can Refried Beans
1 8 oz package Cream Cheese
1/2 - 1 Cup Sour Cream
1/2 - 3/4 Cup Salsa
1/2 Cup Shredded Cheese

Shredded Lettuce
Tomato
Shredded Cheese
Green Onions 
Black Olives
Guacamole
Anything else you can think of!

Spread the can of refried beans on the bottom of a 12 inch pizza pan or serving dish. Make sure the layer is even. In a large mixing bowl combine cream cheese and sour cream with a hand mixer on medium, add salsa and cheese then mix again by hand with a spoon until thoroughly mixed. Spread mixture on top of refried beans.

Top with layers of shredded lettuce, more cheese, green onions, tomatoes, black olives or anything else you can think of.

Chill in the refrigerator for at least 1 to 2 hours. Serve with tortilla chips.

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PHILLY CHEESE STEAK DIP

PHILLY CHEESE STEAK DIP

INGREDIENTS
1½ cups GRILLED and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese


INSTRUCTIONS
Saute onion and green pepper in olive oil over medium heat. Set aside.
In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
Serve with chips or toasted baguettes.

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Mexican White Cheese Dip

Mexican White Cheese Dip

2 tsps onion powder
2 tsps garlic powder
2 tsps cumin ...
2 cans chopped green chilies
1 tbs butter or margarine
1/2 cup milk, or as needed
1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately

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Homemade Mozza Sticks

12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy

1 egg

2 tbsp of flour

5 tbsp of bread crumbs

2 tbsp of parmesan cheese

A dollop of olive oil, or cooking spray

Preparation

Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen

Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese

To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture

Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)

Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

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Cookies and Cream Peanut Butter

Ingredients

• 10 whole Oreo Cookies
• 2 cups creamy peanut butter
• 1 cup white chocolate chips
• 2 tbsps creamy peanut butter

1.  Crush Oreos into small pieces and place into a large bowl.  Add 2 cups peanut butter.

2.  Place white chips and 2 tablespoons peanut butter into a double boiler and stir until melted.  Add to bowl of Oreos and peanut butter.  Stir just a little so you have a bit of swirls of chocolate throughout.  Place peanut butter into a jar or eat from the bowl

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Outback Steakhouse Bloomin Onion Recipe

Batter

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 vidalia onions 

Seasoned flour

• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Creamy Chili sauce

• 1 pint mayonnaise
• 1 pint sour cream
• 1/2 cup tomato chili sauce
• 1/2 teaspoon cayenne

Outback Dipping Sauce

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne

Directions:

1. For the seasoned flour
2. Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3. Creamy chili sauce
4. combine mayo, sour cream, chili sauce and cayenne-mix well.
5. Dipping sauce
6. Blend everything together well and let sit for 2 hours-refrigerated- or overnight.
7. And for the batter
8. Mix cornstarch, flour and seasonings until well blended.
9. Add beer and mix well.
10. Cut about 3/4 inch off top of onion and peel.
11. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
13. Dip in seasoned flour and gently shake to remove excess.
14. Separate petals to coat thoroughly with batter.
15. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16. Turn over and fry 1 1/2 minutes more or until golden brown.
17. Drain on paper towels.
18. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19. Serve hot with chili sauce and dipping sauce.

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