Southwestern Pasta Skillet

Southwestern Pasta Skillet

1lb lean ground chuck

Garlic salt and pepper

1/2 cup water

1 Tbsp dehydrated onion flakes

1 can Spicy Chili Beans

1 can Mexicorn

1 tsp chili powder

1/2 tsp cumin

1/2 tsp dried cilantro

15.5 oz jar Pace Mexican Four Cheese Salsa con Queso 

1 lb Rotini, cooked al dente, drained

Brown and crumble the ground chuck in a large skillet with the garlic salt and pepper (to taste) and the dehydrated onions and water. When thoroughly cooked, stir in the beans, Mexicorn, spices and Salsa Con Queso until combined. Cook on low until heated through. Stir in the rotini and serve.

This was good and easy with the pasta.....but it would be CRAZY good as a dip without the pasta! I had to chase John out of the kitchen to keep him from eating it all with corn chips right out of the skillet!

Adapted from recipe with the same name at Pillsbury.com

Strawberry Cheese Nut Ring

Strawberry-Cheese Nut Ring

1 lb medium sharp or sharp cheddar, grated

1 cup finely chopped walnuts

1 cup mayonnaise

1/2 cup minced onion

3-4 grinds black pepper

1/2-t tsp cayenne

1 cup (or more) strawberry preserves

Mix the cheese, half the walnuts, all the mayo and onion with the black pepper and cayenne.  Put the mixture on a round serving plate, shaping it into a rather flat-topped mound about 2-3 inches high.  Make a depression in the center that will hold about 3/4 cup.  Spoon the preserves into this well.  Press reserved nuts around the edge.  Serve with crackers, melba toast or pumpernickel bread.  Have extra strawberry preserves on hand to replenish the center....this goes fast!

This is really good, even though it sounds kind of gross. Cathy

Queso Blanco

Queso Blanco

1 tbsp olive oil

1/4 cup minced onion

2 Tbsp minced red bell pepper

1 heaping Tbsp minced pickled jalapenos

3/4 lb white american cheese, shredded

1/4 lb pepper jack cheese, shredded

1/4 cup heavy cream

1/2 tsp ground cumin

1 heaping tsp chili powder

In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until all the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.

Yum! Adapted from a recipe at allrecipes.com

Vintage Lipton Onion Dip

Onion Dip

16 oz carton sour cream

 1 packet dry onion soup mix

In small bowl, combine ingredients; mix well.  Cover; refrigerate 1 to 2 hours to blend flavors.  Serve with vegetable dippers, potato chips or snack crackers.  Makes 2 cups.

Caramelized Onion Dip

Caramelized Onion Dip

 If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

 2 tablespoons extra virgin olive oil

2 large yellow onions (about 1 1/2 pounds), finely chopped

3/4 cup sour cream (low-fat is fine if you like)

3/4 cup Greek yogurt (low-fat is fine if you like)

3 teaspoons dehydrated onion powder/granulates (salt-free, natural)

very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

BLT Dip

BLT Dip

1 lb bacon

1 cup mayonnaise

1 cup sour cream

1 medium tomato - peeled, seeded and chopped

Fry the bacon until crisp. Drain well on paper towels and cool.  Combine mayo and sour cream.  Crumble bacon into the mixture and refrigerate until ready to serve.  Just before serving, stir the chopped tomatoes in and serve with crackers or chips.  Addicting!

Samoa Dip

Samoa Dip

Ingredients

• 8 oz. cream cheese, softened
• 8 oz. thawed cool whip
• ½ cup powdered sugar
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
• ½ cup toasted coconut
• Chocolate sauce for drizzle (recipe follows)
• Caramel sauce for drizzle

Instructions

1. In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
2. Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
3. Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
4. Serve with shortbread cookies, graham crackers or vanilla wafers.

Chocolate Sauce

• 2 cups sugar
• 4 Tbsp. flour
• 3 Tbsp. cocoa
• ½ cup butter
• 1 can evaporated milk
• 1 tsp. vanilla

1. Add sugar, flour, cocoa, butter and evaporated milk to a medium to large saucepan and bring to a boil for 2 minutes, stirring consistently.
2. After sauce as boiled for 2 minutes, remove from heat and stir in vanilla.
3. Sauce will thicken as it cools.

Source: http://www.chef-in-training.com/2015/02/samoa-dip/

Five Layer Mexican Dip

Five Layer Mexican Dip

Ingredients

• 1 (15.5 ounce) can refried beans
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup BREAKSTONE'S Sour Cream
• 1 cup KRAFT Shredded Cheddar Cheese
• 3 green onions, sliced
• 1/3 cup sliced black olives
• 1 tomato, chopped

Directions

1.     Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

2.     Top with layers of remaining ingredients.

3.     Refrigerate several hours or until chilled. Serve with tortilla chips. 

Original source: Unknown

Crockpot Taco Dip

Crockpot Taco Dip

Ingredients

• 1 pound lean ground beef
• ½ cup diced white onion
• salt to taste
• pepper to taste
• 1 16 ounce jar of salsa
• 1 15 ounce jar nacho cheese
• 1 16 ounce container sour cream
• 1 16 ounce can refried beans
• 1 4 ounce can green chiles
• tortilla chips

Instructions

1. Over medium heat, brown the ground beef and onions. Add salt and pepper to taste. Drain fat and add meat to slow cooker.
2. Add salsa, nacho cheese, sour cream, refried beans and green chiles to slow cooker. Stir until well combined.
3. Cook on high for 2 hours. Turn slow cooker to warm while serving; service with tortilla chips

Notes

loosely adapted from the Magical Slow Cooker - http://www.themagicalslowcooker.com/2013/04/01/slow-cooker-taco-dip/

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip

1 8 ounce block of cream cheese (softened)
1 stick of butter (1/2 cup, softened)
2 Tablespoons brown sugar
1/2 teaspoon vanilla
3/4 cup powdered sugar
3/4 cup mini chocolate chips
Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer. Stir in chocolate chips. Serve with chocolate animal crackers or graham cracker sticks. When you refrigerate the dip it becomes more stiff. It then can be shaped into a ball and rolled in chopped pecans or more mini chips and you have a chocolate chip cheesecake cheese ball. I just leave it in the bowl, it will quickly soften.
Serve with fruit, vanilla wafer or cookie of your choice

Caramel Apple Spread

Caramel Apple Spread

Ingredients

• 8 ounces cream cheese
• caramel sauce (homemade or store-bought)
• toffee bits
• sliced apples, pears, pretzels for serving

Instructions

1. Place cream cheese on a serving dish. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits.
2. Serve with sliced apples, pears, or pretzels.

Samoa Dip

Samoa Dip

Ingredients

• 8 oz. cream cheese, softened
• 8 oz. thawed cool whip
• ½ cup powdered sugar
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
• ½ cup toasted coconut
• Chocolate sauce for drizzle (recipe follows)
• Caramel sauce for drizzle

Instructions

1. In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
2. Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
3. Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
4. Serve with shortbread cookies, graham crackers or vanilla wafers.

Chocolate Sauce

Ingredients

• 2 cups sugar
• 4 Tbsp. flour
• 3 Tbsp. cocoa
• ½ cup butter
• 1 can evaporated milk
• 1 tsp. vanilla

Instructions

1. Add sugar, flour, cocoa, butter and evaporated milk to a medium to large saucepan and bring to a boil for 2 minutes, stirring consistently.
2. After sauce as boiled for 2 minutes, remove from heat and stir in vanilla.
3. Sauce will thicken as it cools.

Source: http://www.chef-in-training.com/2015/02/samoa-dip/

Shared by Itty Bitty Homestead: https://www.facebook.com/IttyBittyHomestead

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

• 1- 14 oz can diced tomatoes
• 1- 10 oz can original Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1 tsp diced pickled jalapenos
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

I found this recipe on Pinterest in 2014 and it is awesome!  Takes less than 5 minutes to make and tastes way better than any store-bought salsa!!

Chili Dip

Chili Dip

8 oz cream cheese, softened
1 can Chili with Beans
1 pkg Pepper Jack cheese or cheddar, shredded
Tortilla Chips

Spread the cheese evenly over the bottom of a small casserole dish.  Spoon the chili over the cream cheese and sprinkle with the shredded cheese.  You can either microwave it covered until it's hot or heat in the oven which will brown the cheese a bit.  Let cool before serving...it gets very hot.  Serve with chips.  There are never any leftovers with this recipe!

Peas and Tortilla Chips appetizer

This may sound very weird but it is sooooo good!!!! (p.s. Made this recipe up by playing around with all different foods when I was bored one day.)




      

• 1 bag of  Birds eye steam fresh frozen peas 
• 1 tbsp bacon bits
• pinch of pepper
• 1/4 cup shredded cheese
• 1/2 tsp of french fry seasoning 
• one bag of Tostitos tortilla chips (bite size)

Place the bag of peas in the microwave and cook as directed on the package. Once the peas are finished, pour them into a serving bowl and add in the bacon bits, pepper, cheese, and seasoning then stir all together and serve with the chips on the side.  ENJOY!  

Pina Colada Fruit Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 jar (7 ounces) marshmallow creme

1 can (8 ounces) crushed pineapple, drained

1/2 cup flaked coconut

Assorted fresh or cubed pound cake

Directions

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit or pound cake. 

Chili Dip

8 oz cream cheese, softened
1 can Chili with Beans
1 pkg Pepper Jack cheese or cheddar, shredded
Tortilla Chips

Spread the cheese evenly over the bottom of a small casserole dish. Spoon the chili over the cream cheese and sprinkle with the shredded cheese.

You can either microwave it covered until it's hot or heat in the oven which will brown the cheese a bit. Let cool before serving...it gets very hot. Serve with chips.

There are never any leftovers with this recipe!