Warm Bean Dip So with all the talk and posting of Super Bowl party grub I have to be honest, I am not a fan of football. At all. No offense to any of you fans out there, but I'm just keeping it real. Thankfully, I lucked out and married a man that isnt a fan either. He is a lover of motocross and dirt bikes. So with my confession, I do have to say that we like to watch the Super Bowl. (no that is not my manly hand, it's my hubbys) Warm Bean Dip 1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans (16 ounces, each) refried beans 1 packet taco seasoning 2 cups cheddar cheese, shredded 2 cups monterey jack cheese, shredded DIRECTIONS: Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Bake for 25-30 minutes, or until cheese in melted and slightly browned.
Crock Pot Pork-Stuffed Peppers After a busy day, opening your front door and inhaling the savory, warm aroma of dinner cooking is a great feeling. Especially if you can take credit for it, even if you’ve been at work all day. The Crock Pot (which is actually a brand name of what is generically called a slow cooker) is a humble but ingenious kitchen appliance. If you can find the time to fill it with some assortment of meat and vegetables and a little broth or water, the Crock Pot will take it from there. Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. The green peppers will hold their shape while cooking and become individual little serving dishes filled with a mild but flavorful blend of ground pork and vegetables. If you don’t have these exact ingredients in your kitchen, don’t sweat it. Ingredients: Instructions: Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely. Not Sure What to Eat?
Cardamom Bread, Sweet and Rustic : Razor Family Farms October 31, 2008|Comments (53) Bread is my weakness. It calls to me in the night and from the rooftops. Our love is a real and tangible thing. Thankfully, I am not the only one to fall for the steamy fragrant delicious stuff. Cardamom, a must-have in any Nordic bread, is one of my favorite spices which I learned to use while living in Washington state in Lutheran country (lots of people with Nordic origins there). Now, I will share my favorite cardamom-containing bread recipe but it’s a secret, so don’t tell anyone. Ingredients 1 1/2 Tbsp instant yeast4 cups flour11/4 cups lukewarm milk or water3/4 cup melted butter or oil3/4 cup white sugar1 egg, lightly beaten1 tsp salt1 tsp ground cardamom 1.) 2.) 3.) 4.) 5.) 6.) 7.) Need more recipes? Comments (53)| Leave a comment
Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning. Here is the tortilla soup recipe from one of the readers.
Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 1 cup finely diced cooked chicken breast 1/2 cup crumbled blue cheese 2 tablespoons shredded cheddar cheese 1/4 cup hot sauce (Frank's brand is what I used) 4 tablespoons unsalted butter, melted and cooled 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour
How to Make Proper Queso Dip… (AKA: Velveeta is Not Fit For Human Consumption!) | Celebration Generation: Food, Life, Kitties! I remember the first time I ate “American” cheese. I was visiting the USA, and went to have supper at Perkins. I ordered the exact same salad that I always ordered at home, expecting it to be, well, the same. When I took my first bite, though… I was horrified. It would be a few years before I’d get another shock from eating a “cheese” product. Every summer since, of course, I’ve had to gag at the commercials about making Velveeta / Rotel “queso dip”. They must put minute amounts of Rohypnol in that crap, for him to come away with THAT sort of view, on such a horrific thing. Basic Salsa Queso Dip Recipe ½ c up milk, beer, or chicken stock 2 Tbsp corn starch 1 cup salsa of choice* 4-5 cups grated sharp cheddar cheese** In a medium saucepan, whisk together liquid of choice and corn starch, until mixture is smooth and there are NO lumps. Heat over medium, just until it comes to a simmer. Allow dip to heat for another minute or so, after the final batch of cheese. ** Please use real cheese.
A Guide to Creating Homemade Guacamole Dip | How To Be Healthy By Eating Healthy | HealthBlogTips.com Guacamole Dip Recipe The secret to making delicious guacamole dip is not in finding the best recipes out of all guacamole dip recipes out there. We have different tastes after all, so what tastes good for some may not be true for someone else. The best thing to do is to learn how to create your own guacamole dip recipe that’s perfect just for you! Before I forget, learning how to make guacamole is very, very easy. You only need a few minutes to make this and trust me when I say that homemade guacamole is better than those you buy on the market. How do we start making it? Step 1: Get the Right Ingredients The best guacamole recipes begin with fantastic ingredients. • For guacamole dips the ONLY ingredient that you must really have is avocadoes. • To add more extra flavor and texture to your guacamole dip, you can try adding lots of different vegetables and aromatic on it. • Adding herbs and seasoning would greatly improve the flavor of your dip. Step 2: Making the Guacamole Dip
Peanut Butter Blossoms 1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. 3. 4. cookie; cookie will crack around edges. Makes about 48 cookies. Nutritional Information per serving (1 cookie): Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg, Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV* *%DV= %Daily Values are calculated based on a 2000 calorie diet Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream [Photograph: Oxmoor House] As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week. These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten minutes of extra prep time in tastiness alone. Why you should make this: Because you deserve better than tacos from a box and these chicken tacos are nearly as simple to assemble. This recipe adopts two of Scarbrough's and Weinstein's great time savers: There's no shame in buying pre-sliced veggies when you're in a time crunch, and cooking over high heat is not only quicker but imparts great flavor. Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough.
Super Bowl Recipe Week: Mini Corn Dog Muffins The original Mini Corn Dog Muffins! A fun and unique snack recipe for any special or ordinary occasion! Are you ready for some footballllll food?! Unless you’ve been living under a rock, you’re probably aware that the Super Bowl is this weekend. Although a couple of days ago I did make the mistake of asking Ben what day of the week it was being played on. Smacks forehead. Hearty, one-sided chuckles ensued. Always up for a good theme week, I thought I’d share a few nibbles and bites over the next couple of days that are not only great for the big game this weekend, but would also be a hit at any party or get-together during the year. I’m kicking things off (pun intended) with a sweet & savory bite that’s sure to score big points (…) with any crowd – Mini Corn Dog Muffins. These poppable, sweet and crispy cornbread bites with salty, all-beef hot dogs taste exactly like a state fair corn dog in a teeny-tiny package! Start the Mini Corn Dog Muffins by making the cornbread batter. And bake.
Kings Hawaiian Baked Ham & Swiss Sandwiches | Recipe Schmessipe Coming Soon! Ingredients 1 12 pack of King’s Hawaiian Original Rolls 1 lb. deli ham, shaved 1 lb. Swiss cheese, thinly sliced 1 1/2 sticks butter 3 tablespoons Dijon mustard 1 1/2 teaspoons Worcestershire sauce 3 teaspoons of poppy seeds 1 onion, chopped Directions 1. 2. 3. 4.
Healthy Baking Introduction Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved. Healthy Baking takes many forms from baking with low-fat ingredients, addressing specific health problems, or just watching your weight and health. It is a difficult type of baking because it sometimes does not use mainstream recipes or ingredients where many of them perform the same ways that typical ones do. Here, I share with you my numerous years of experience on baking with less fat: I developed a 12 SKU Healthy Oven Low-Fat Muffin and Quick-Cake Mix line, sold in major grocery store chains nationwide. The recipes, plus more, are posted here. If you have additional questions, please post them in our baking911.com Forum, and we will be happy to answer them. When my family decided to pay more attention to our diet, I knew that Mom's chocolate fudge cake, as it stood, didn't fit into the plan -- especially after I ran the Nutritional Analysis on the original recipe. So, I rolled up my sleeves and got busy. 2. 3.
Cilantro Lime Tilapia Tacos Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, quick enough to make for a busy weeknight! I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. Serve this meal with a Skinnygirl margarita and some salsa music in the background and let the fiesta begin! Cilantro Lime Tilapia TacosSkinnytaste.comServings: 4 • Serving Size: 2 tacos • Old Points: 7 pts • Points+: 8 ptsCalories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 gSodium: 76.2 mg (without salt) Ingredients: Heat olive oil in a skillet. Place tilapia on the skillet and cook until the flesh starts to flake. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed).