Finding a good white queso dip recipe has been a tough order. This recipe is easy and very good. Definitely a crowd pleaser!
White Queso (from Pappasito's)
1.5 lb white American cheese (NOT Velveeta, may have to get at the deli)
4 oz can green chilis, undrained
1 Tbsp minced garlic
1/2 c diced onion
1/3 c whole milk
1/2 c diced ripe tomatoes
1/4 tsp garlic salt
Melt cheese and milk in a saucepan. Stir until blended.
Add chilis, garlic, onions and garlic salt. Stir until onions are transparent.
Remove from heat, add tomatoes before serving.
*I used a can of Rotel instead of green chilis and tomatoes.
Thursday, December 8, 2011
Ooey Gooey Bars
You should just go ahead and make them. And, just a word of warning- they are SO good hot out of the oven!
Ooey Gooey Bars
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9x13 dish with cooking spray.
Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan.
Mix remaining ingredients until smooth, about 2 minutes.
Pour on top of crust.
Bake for 40-50 minutes until top is golden brown.
Thursday, November 3, 2011
Banana Chocolate Chip Bread
Saw this on Pinterest and have been waiting on my bananas to ripen! And, for the record, I did just enjoy a hot slice with butter. So good. So, so good!
Banana Chocolate Chip Bread
6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)
Mix in order listed. Fill two greased loaf pans 3/4 full. Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.) These can also be made as muffins - should bake for 20 minutes. The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.
This recipe was from this blog: www.notwithoutsalt.com.
Banana Chocolate Chip Bread
6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)
Mix in order listed. Fill two greased loaf pans 3/4 full. Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.) These can also be made as muffins - should bake for 20 minutes. The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.
This recipe was from this blog: www.notwithoutsalt.com.
Thursday, October 27, 2011
Pumpkin Oatmeal Cookies
Continuing my pumpkin kick, I am making these today. I found the recipe at this fun site.
Pumpkin Oatmeal Cookies
2 c flour
1 1/2 cups oats
1 tsp soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp Kosher salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cherries, cut into chunks (or any dried fruit you want - I'm using cranberries)
Preheat oven to 350. Line baking sheets with parchment paper.
Combine flour, oats, soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla. Mix well.
Fold in chips and fruit.
Drop on baking sheet. Bake for 12-14 minutes until light brown.
Cool for 2 minutes on sheet and transfer to cooling racks.
***You can make this all sorts of ways- with different nuts, chocolates, and fruits!!!
Pumpkin Oatmeal Cookies
2 c flour
1 1/2 cups oats
1 tsp soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp Kosher salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cherries, cut into chunks (or any dried fruit you want - I'm using cranberries)
Preheat oven to 350. Line baking sheets with parchment paper.
Combine flour, oats, soda, cinnamon, pumpkin pie spice, and salt. Set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla. Mix well.
Fold in chips and fruit.
Drop on baking sheet. Bake for 12-14 minutes until light brown.
Cool for 2 minutes on sheet and transfer to cooling racks.
***You can make this all sorts of ways- with different nuts, chocolates, and fruits!!!
Miss Norma's Stew
I didn't know Miss Norma. She went to a church that my uncle pastored. Now, she is with her Savior! What I do know about Miss Norma, is that she blessed our family with the best stew recipe! I'm not a big bean eater (at all), but I don't seem to mind them in this stew. The flavor is rich, and gets better after cooking all day!
Miss Norma's Stew
1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste
Ground beef and onion, drain. Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes). Add potatoes and carrots- cook until tender. Add veggies and cook until thoroughly heated. Add seasonings.
***I do this all at once and let it cook all day on low. And, of course, we eat it with cornbread!
Miss Norma's Stew
1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste
Ground beef and onion, drain. Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes). Add potatoes and carrots- cook until tender. Add veggies and cook until thoroughly heated. Add seasonings.
***I do this all at once and let it cook all day on low. And, of course, we eat it with cornbread!
Wednesday, October 26, 2011
Pumpkin Pancakes with Hot Cider Syrup
Fall weather and Pinterest has had my wheels spinning about new recipes to try! I stocked up on pumpkin while at the store on Monday and have been ready to bake! This recipe is from allrecipes.com. The pancakes are very good- not fancy, but good for pepping up a regular meal. The winner is the syrup. It doesn't take a lot of work, but it does need to cook for 30 minutes and then cool for 30 minutes. Just something to think about while you plan. I did dishes while it bubbled to glorious yumminess! Everyone ate these up! We had them for dinner with a side of breakfast casserole. Let me know if you try these!
Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
In a saucepan, combine all ingredients. Bring to a boil at medium heat. Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes. Stir occasionally. Let cool for 30 minutes (syrup will thicken).
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil
Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form. Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!! Thank the Lord for the ability to taste the wonders he has created!
Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg
In a saucepan, combine all ingredients. Bring to a boil at medium heat. Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes. Stir occasionally. Let cool for 30 minutes (syrup will thicken).
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil
Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened.
In a mixing bowl, beat the egg whites until soft peaks form. Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!! Thank the Lord for the ability to taste the wonders he has created!
Tuesday, July 12, 2011
Beefy Pizza Casserole
I can honestly say that I have had this recipe on hand from a 2005 Southern Living! Seriously! But, only first made it last night! 6 years later! It was very tasty. Chris and the kids ate it up! It's a great one-dish dinner or to take to share with another family. Lots of "making it your own" options too.
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
Beefy Pizza Casserole
2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.
***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).
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