Move over regular queso, there is a new game in town. Looking for something different for a weekend of football? No matter who your favorite team is, this will be the clear winner. Thanks to Jessica for something new to add to your Superbowl menu.
In a large skillet over medium heat on stovetop, brown sausage; drain.
Add spinach, cream cheese, and sour cream.
Cook over medium heat until bubbly, stirring occasionally to keep from burning on bottom.
Add tomatoes and cheddar cheese and continue to cook, keeping the temperature at medium heat.
When cheese is melted, add garlic.
Turn heat down to low, to keep warm, until ready to serve. You may also opt to transfer to a crock pot and keep on low.
Don’t forget your crock pot liner for easy clean up. A little trick to keep from burning is to add 1/4 cup of water in the crock pot and place liner on top of the water.
Serve with chips.
Who am I to turn down a piece of pie? Dione had a bake off during the NFL playoffs and shared. Oh how I love when you announce you MIGHT start a diet and how really good food comes your way.
Happy 2015. I said I wouldn’t share with the hubs, but I lied. He took one look and said, I love chocolate pie….how could I resist? This comes from Dione’s mama, perfectly handwritten like the good ole days. Enjoy!
Unbaked store bought or your favorite homemade crust, your choice
1 cup sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup of cornstarch
1 cup pecans, chopped
6 oz of chocolate chips
Preheat oven to 300 degrees. Lightly blend eggs in a medium mixing bowl. Then add sugar, butter, vanilla, and cornstarch one by one until well mixed. Fold in pecans and chocolate chips. Pour into an unbaked pie crust.
Cook at 350 degrees for 45-50 minutes until set. Cover edges of crust with foil if they start getting a little dark. The chef also mentioned that it is wonderful the day after!
Looking for a new and different New Years appetizer? Our sister-in-law, Amy, shared her latest and greatest, that happened to be her sister’s recipe. Thanks, Julie! She told us it was quick and easy and she is right. She told us it had the word Neimans in it and we were scared it would have a gazillion ingredients. She told us it came from Julie and we knew it would be perfect! We wish you all a very Happy New Year and a year full of memory making, good food, and fellowship.
5-6 green onions, chopped
8 oz cheddar cheese, shredded
1 1/2 cup mayonnaise
1 jar of real bacon bits
1 small pkg of slivered almonds, lightly toasted
Mix the onion, cheese, mayo, bacon, and almonds. You can put in your best bowl, because this recipe does not require the oven. Chill for a couple of hours.
Serve with Ritz crackers or Frito corn chips.
My friend Judi and I walk and talk… then talk and walk. Our talks always lead to food (shocker), the newest restaurants (big news in our small town), and the latest recipes that we have tried. We are still waiting for Jack Frost in Texas, but when he finally gets here…..we will be ready for something good to warm our bones. This is crockpot (from Crockin Girls) friendly and a treat.
- 4 Chicken Breasts (boneless, skinless)
- 2 Tablespoons Butter
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 3 1/2 Cups Chicken Broth
- 1 Onion, finely diced
- 1 Cup Celery, diced
- 1 Cup Carrots, diced
- 2 Chicken bouillon cube
- 10 Ounces Can of Biscuits, but you can make your own (yeah right)
EXCLUDING THE BISCUITS put all ingredients in the crockpot and cover and cook on LOW for 8 hours.
About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
Place the torn biscuit dough in and cook until the dough is no longer raw in the center.
Don’t let the 12 ingredients scare you! There are the 12 days before Christmas and this is a memorable holiday recipe. Mary Ann outdid herself recently, bringing this to a party. We “ooooed” and “ahhhed” over it and by the time we finished this scrumptious dessert, we decided the extra trouble is absolutely worth it. The presentation puts it over the top if you have a simple glass trifle bowl.
One 15-ounce can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
Two 7-ounce packages dry ladyfingers
Chocolate shavings and candied ginger, for garnish
- In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
- In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
- In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
Thank heaven for house guests! With upcoming company this weekend, I went on the search for the perfect breakfast casserole. I didn’t have to search long, as I remembered my friend and neighbor, Tina’s famous casserole. It has always reminded me of something I had at a B and B years ago in Sante Fe. I have had this and made this on several occasions. The fact that you can make it ahead of time, is always a plus. There are many great breakfast casseroles, but I love the simplicity and the fact this only has 6 ingredients. Serve with tortillas, biscuits, or bagels.
frozen hashbrown potatoes (thawed)
1 lb. of pork sausage, browned
1/2 white onion, finely chopped
1 small can of green chilies
12 eggs, beaten
2 cups of cheddar cheese, shredded
salsa and sour cream (optional)
Spray a 9X13 glass casserole dish. Place the whole package of thawed hashbrown potatoes in the bottom of the dish. Top with cooked, browned pork sausage. Sprinkle ½ of a finely chopped onion on top of potatoes. Sprinkle one can of chopped green chilis on top. Pour 12 beaten large eggs over potato mixture. (can be refrigerated at this point or put directly in oven)
Bake for 30 minutes at 350
Take out of oven and cover with 2 cups of cheddar cheese or any cheese of your preference and bake an additional 15 minutes.
Ready to serve with salsa and or sour cream. (optional)
Having made this recipe so many times, I have forgotten who Laurel actually is. What I haven’t forgotten is that is one the most requested recipes. I can’t believe I haven’t posted it.
I have tried several different variations of stuffed mushrooms, but this one is tried and true. These are often made the day before and covered with foil until ready to bake.
25 mushrooms, whole
1/4 cup of butter, melted
1/2 cup Parmesan cheese
1/4 cup mushrooms stems, finely chopped
1/4 t. garlic salt
4 oz of cream cheese, softened
Line baking tray with foil. Wash and remove the caps from the mushrooms. Brush the tops with butter and place on the baking sheet.
In a medium bowl, combine the Parmesan cheese, mushrooms stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes.
I have always been told that these could be frozen prior to baking. If you opt for this, you will bake for 20-25 minutes.
It’s rare that a friend (thanks, Kerry) sends out a recipe that I follow exactly. The minute I laid eyes on this recipe, I made it within 24 hours. It is a great soup to warm your bones. The spice is perfect, the consistency is perfectly creamy, and the end result is memorable. Using mild green enchilada sauce is genius, as it is not spicy. Enjoy this mix of chicken, rice, cheeses, corn, and spices. I believe that all the food groups are represented. Wink!
- 4 chicken breasts (cooked and shredded)
- 2 – 14.5 oz cans chicken broth
- 2 – 15 oz. cans mild green enchilada sauce
- 2 – 4 oz. cans diced green chiles
- 2/3 cup water
- 1 1/2 TB cumin
- 1 TB chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2/3 cup corn (if frozen, thaw out)
- 2/3 cup instant rice
- 1 – 8 oz. bar cream cheese (cubed)
- salt and pepper
- Monterrey Jack Cheese
- Note: I use a crockpot liner. If you haven’t tried the, you must! Easy clean-up.
- Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
- After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
- Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.
Looking for some comfort food? I am a 40 something year old that has never made a roast. Never say never. I made this last week and shared with family. A huge hit and so easy that it is ALMOST embarrassing. Almost….. The flavor is perfect. Enjoy this wonderful recipe shared by a friend. Bring on Winter!
1 chuck roast (2- 3 pounds)
1/2 package of dry Ranch dressing mix
1 package of Au Jus Gravy mix (I use McCormicks found by the brown gravy)
1/4 cup of water
4-5 peperoncini peppers (full of non-spicy flavors, located near the pickles)
1/4 cup of peperoncini juice from the jar
1/2 stick of butter, pats
fresh baby carrots and mushrooms (optional)
cream of mushroom soup (optional)
Put the water in the bottom of the crockpot, Add the thawed chuck roast. Sprinkle the ranch dressing mix and the Au Jus Gravy mix on top of the roast. Next add the butter pats on top of the roast. Finally add the peperoncini peppers and juice.
Cook for 8 hours on low heat in the crock pot. The final two hours I did add fresh mushrooms and carrots. Once the roast is done, I ladled a cup of the juice (from the bottom of the crockpot) and cooked on the stove with a 1/2 can of cream of mushroom soup. I used a whisk to mix until well heated over medium heat. Gravy perfection!
Angela was gracious to share this smash hit of a recipe. Recently a group of girls sat around a fire pit sipping wine and snacking on this mix. If you are a salty sweet kind of gal, you will love this. This time of year so many events pop up that require bringing a snack. I’m serving this at a pool party, bridge club (for my mom), Pokeno party, and husband’s work party. Perfect for all. I made a double batch and bagged it in gallon Ziploc bags. Enjoy!
6 cups mini pretzels
2 cups of oyster crackers
2 cups of unsalted peanuts
2 cups of cashews
1 cup maple syrup
1/4 cup of canola oil
3 Tbsp dry mustard
2 tsp kosher salt
1 tsp of cayenne pepper, more or less for spicy flavor
Toss together the crackers, pretzels, and nuts in a large bowl. Stir the syrup, oil, dry mustard, salt, and cayenne pepper in a smaller bowl. Gently add the wet ingredients to the dry ingredients until well coated. Bake at 325 on 2 large cookie sheets lined with parchment paper, tossing once for 25-30 minutes. Let cool and mix.
Store at room temperature for 3 weeks. Makes 6- 2 cup portions.