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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KFC Gravy Recipe

 

KFC Gravy Recipe

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/4 teaspoon onion powder

1/8 teaspoon white pepper

1/4 teaspoon sea salt, plus more to taste

2 cups chicken broth

1 cup water

1/2 teaspoon beef bouillon granules

Directions:

Melt Butter:

In a saucepan, melt the unsalted butter over medium heat.

Add Ingredients:

Sprinkle in the all-purpose flour, onion powder, white pepper, and sea salt.

Whisk the mixture continuously for about 2 minutes until it turns a light golden color.

Pour Liquids:

Slowly pour in the chicken broth and water while whisking to avoid lumps.

Add the beef bouillon granules and continue whisking until the gravy thickens.

Simmer:

Reduce the heat to low and let the gravy simmer for about 5-10 minutes, stirring occasionally.

Adjust Seasoning:

Taste the gravy and adjust the seasoning with more salt if needed.

Serve:

Pour the KFC gravy over your favorite dishes like mashed potatoes, fried chicken, or biscuits.

Enjoy the rich and flavorful KFC-style gravy!

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

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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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Homemade Queso Blanco Cheese and Cheese Sauce

Queso Blanco – How to Make Mexican White Cheese. Fresh Mexican Same-Day Cheese.

Author: Whats4Chow

Recipe type: Cheese

Cuisine: Mexican

Prep time:  2 mins

Cook time:  30 mins

Total time:  32 mins

 

Queso Blanco is a fresh Mexican white cheese. The term fresh refers to the cheese not being aged. It can be eaten the same day it is made. The outstanding feature of Queso Blanco is that it does not melt when cooked, making it the ideal protein to add to soups, stews, stir-fries and even grills.

Ingredients

• 1 Gallon / 3.75lt Full cream cows or goats milk
• 60ml Cider vinegar (plus a little extra on the side)
• Salt to taste (non-iodated)

Instructions

1. Pour the milk into a large pot over medium low heat. Over a period of 20 to 30 minutes bring the milk up to a temperature of 83c or 180f stirring regularly.
2. Once at this temperature, hold the temperature here for 10 minutes by toggling the heat on and off as required.
3. Pour in the cider vinegar and stir continuously while the curds form. If the whey is not clear after a minute or so, add a little more vinegar, stirring continuously while you do this, until the whey is clear.
4. Remove the pot from the heat and pour the curds into a muslin lined colander in your sink. Allow the curds to drain briefly, then fold the edges of the muslin over the cheese.
5. Place and upturned side plate on top the cheese and weigh this down with about 5lb of weight.
6. Let the cheese press and drain for 3 hours.
7. Unwrap the cheese and trim the rough edge from the cheese. The trimmings can be used in any dish, so don’t discard them.
8. You will see that the cheese has a medium firm feel, and is remarkably similar in texture and taste to haloumi cheese.
9. If you’re not using the cheese immediately, salt both sides of the cheese and refrigerate wrapped in cling-wrap.
10. In our next episode we will use this queso blanco to make an amazing butter-fried Queso Blanco cheese dish.
11. Makes 600-800g of cheese

Recipe from WHATS4CHOW

Queso Blanco Sauce / Dip 

Author: Whats4Chow

Recipe type: Cheese

Cuisine: Mexican

Prep time:  5 mins

Total time:  5 mins

Serves: 4-8

 

Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce – queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.

Ingredients

• 200g Queso Blanco cheese
• 200ml Cultured Buttermilk
• 2 Pickled Jalepenos
• Salt to taste
• Dried red chilli flakes to garnish

Instructions

1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.

Recipe from WHATS4CHOW

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Nacho Cheese Sauce

Melt 3 - 4 Tbs butter in your skillet.
Add 2 tablespoons of all purpose flour.
Add 1 cup of whole milk.
Add a 1/4 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Then stir.
Add 8 ounces of cheese. Stir until cheese melts

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Best Ever Ranch Dressing

1/4 C. Black Pepper 
1 1/2 C. Parsley Flakes
1/2 C. Garlic Salt2 Tbsp Kosher Salt 1/4 C Granulated Garlic  3/4 C Granulated Onion2 Tbsp Dill Weed 

2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 3/4 Quarts

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Sweetened Condensed Milk Caramel

Crock Pot Method

Ingredients

Sweetened Condensed Milk 

Heavy Cream; for thinning if desired

Instructions

If you are cooking in the can, remove the label and put a towel underneath the can(s) to prevent rust stains in your slow cooker. (Do NOT open the can until after it's cooked.)

If using mason jars, pour condensed milk into the jar(s) top with lid(s) & and tightly close with canning ring(s).

Fill crock pot completely with water; enough to cover the top of the can(s) or jar(s).

Cover crock pot with the lid and cook on low for 8 hours or until preferred caramelization is achieved. (Mine turned to caramel right at the end in the 8th hour, so don't freak out if it looks white for a really long time.)

If you are using Homemade Sweetened Condensed Milk, it may look foamy on top once you've opened the lid & that's ok. Stir it up while it's hot because it will smooth out. Also, you can add heavy cream, 1 TBSP at a time, to thin the caramel for drizzling purposes or if it is too thick for your liking.

After cooling, refrigerate up to two weeks.

Stove Top Method 1

Pour the condensed milk into a saucepan.

Put it on medium-low heat, stirring continuously. (for 10-15 minutes)

Take off the heat when it is caramel in color and you can turn a cooled tablespoon of it upside down without it falling off.

Stove Top Method 2

Immerse closed unopened can on its side in a pot of water and bring to a boil.

Leave on a simmer or light boil for 2 to 2 and a half hours, topping up with water as needed. Be careful and don’t let the water dry out or the can could explode.

Remove from heat and let cool thoroughly before opening can. Don’t open the can while its still hot. The condensed milk should be thick and a nice caramel color.

Stove Top Method 3 Bulking

Two parts condensed milk to one part sugar and one part butter.

Melt equal weights of brown sugar and butter in a pan and simmer on a low heat until the two become a smooth liquid.

Add condensed milk and raise the temperature very gently until it starts to simmer. Keep the temperature low and stir continuously until brown. This should take around 20 minutes.

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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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Mexican White Cheese Dip – Queso Blanco

Ingredients

1/2 pound of white american cheese
1/4 cup of milk (maybe more if you want it thinner)
1 tablespoon of butter
1 (4 oz) can of green chili's
teaspoon of cumin
teaspoon of garlic salt
cayenne pepper - a pinch


Instructions

Place cheese, milk, and butter in a sauce pan over low heat.
Heat until melted - stirring frequently.
Stir in the green chilli's, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.
Add more milk if you want it thinner.
Serve immediately with chips, tortillas, and your favorite mexican dish.

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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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Bacon Ranch Cheese Ball

Ingredients
(2) 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1 package of Hidden Valley Ranch dip mix
Instructions

Place cream cheese in a medium sized mixing bowl.
Mix with mixer until both blocks are combined.
Add in ranch dip mix and mix well.
Blend in shredded cheddar and 1/2 cup of the bacon crumbles.
Once mixed, using your hands, form into a ball.
Roll the ball into the remaining 1/2 cup of bacon crumbles.
Refrigerate 1 hour before serving.

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Easy Carmel

 


Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this! —

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Salsa

3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice 
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper 

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

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Creamy 3 Cheese Dip

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Cheese Dip That Will Make You Famous

The Cheese Dip That Will Make You Famous!

I call this The Cheese Dip that will make you famous because it’s guaranteed to be the hit of the party! Serve it at your Super Bowl Party, serve it at a cocktail party, serve it anywhere and you’ll get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick…otherwise, stick to the cheddar.


Ingredients
1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or evenVeggies


Instructions
1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping


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┊　　┊　　┊　　★
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┊　　★
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★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ.
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CHOCOLATE GRAVY

CHOCOLATE GRAVY

1 ½ cups sugar
2 ½ Tablespoons flour
2 ½ Tablespoons cocoa
1 ½ cups milk
½ cup water
A few drops of vanilla (optional)
Mix sugar, flour and cocoa in a large skillet then add the water to mix.
Add the milk and cook on medium heat until thick.
Add the few drops of vanilla while cooking (optional)
Serve over hot buttered biscuits

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PINA COLADA FRUIT DIP

PINA COLADA FRUIT DIP
 
1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

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Jalapeño Popper Dip

Jalapeño Popper Dip


 6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly

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Complete Spaghetti Dinner - Serves 50-60 people

Complete Spaghetti Dinner - Serves 50-60 people

  
 
 Spaghetti:
 10 pounds spaghetti
 10 jars spaghetti sauce
 5 pounds hamburger
 7 French bread
 3 bottles parmesan cheese
 Dinner plates
--  Salad:
 6-7# salad mix
 2 bottles Ranch salad dressing
 2 bottles French salad dressing
 2 bottles Italian salad dressing
 Salad bowls
--  Dessert:  Cherry Pineapple Dump Cake

 2 lb. of margarine in 1/4 lb. squares
 4 cans crushed pineapple
 4 white cake mixes
 4 cans cherry pie filling
 2 bowls cool whip
 Dessert plates
--
 To Make Cake:
 Spray bottom of 9x13 cake pan with Pam. (use 1 cake pan per cake.)
Pour 1 can crushed pineapple in bottom of pan and smooth out.
Pour one (dry) cake mix over pineapple.
Layer 2 sliced cubes (1/2 c. ea. cube) of butter over cake mix.
Pour one can cherries over butter.
 Bake in preheated oven of 350 for 40-50 minutes.
 Top with cool whip after it has cooled!
---
 Set up tables to make it look romantic. Use candles and decorate tables.
 Have the teens serve the people. Take their orders so you know exactly what
 they want on their plate. Do a "suggested donation" so if people can't afford
 to go, they still can to enjoy the fellowship! When we did this fundraiser,
 others gave more of a donation and that evened it out for those who
 couldn't. It was the "talk of the church" for a week! ---
Sauce for 100 3 lb. hot Italian sausage
10 lb. meat loaf mix (beef, pork, veal)
10 large cans Italian "pear" tomatoes
20 medium size green peppers, chopped
10 (6 oz.) cans tomato paste
10 (1 lb.) cans regular tomatoes
20 large onions, chopped
20 cloves garlic, chopped
1/2 c. sugar
20 tsp. oregano
salt and pepper to taste
1 c. olive oil
-Fry peppers and onions briefly in olive oil. Remove to large kettles. Brown meat loaf mix quickly,
breaking it up as it cooks. Add to kettles with tomatoes, garlic and oregano.
Remove sausage from casing, break up and add mixing all thoroughly.
(A wire potato masher works fine for this job.) Simmer about 2 hours, stirring as needed.
Add tomato paste, sugar, salt and pepper to taste. Continue simmering 1/2 hour.
Add water if needed to keep from sticking or to thin for serving.

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Just Like "Cheeseburger in Paradise" Fried Pickles

 

 

 

 

 

 

 

 

 

 

Ingredients

For the sauce:

• 1/4 cup mayonnaise
• 1 tablespoon drained horseradish
• 2 teaspoons ketchup
• 1/4 teaspoon Cajun seasoning

For the pickles:

• Peanut or vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1 3/4teaspoons Cajun seasoning
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 2 cups sliced dill pickles, drained

Directions

Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.

Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.

Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

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