This recipe is rather versatile. It can be used as a party food, but there have been many nights when I don't really feel like cooking much so I'll whip this up fast. There is two variations to this recipe, one with just beans, and one with chili, so I'll let you decide which you'd like to try. (I prefer the chili dip myself.) Additionally, you may add optional toppings once you've melted the cheese. We usually set out salsa, hot sauce and sour cream and everyone can add whatever they prefer to their dip.
Bean Dip Ingredients:
2 packages cream cheese, softened
2 cans chili beans
1 package (2 cups) shredded cheddar or taco cheese
Tortilla chips for dipping
Chili Dip Ingredients:
2 packages cream cheese, softened
2 cans or 1 large jar (26 oz) chili
1 package (2 cups) shredded cheddar or taco cheese
Tortilla chips for dipping
Optional toppings:
Salsa
Hot sauce
Sour cream
Green onions
Bacon
Preheat oven to 350°F. Grease the bottom of a 13"x9" pan. Spread softened cream cheese in bottom of pan. Pour chili beans/chili over cream cheese. Top with cheese. Bake until cheese melts, about 10 minutes.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, September 25, 2008
Thursday, September 18, 2008
Thursday Recipe - 3-Chip Cookies
These cookies are meant for the chocolate lover. They include three kinds of chocolate chips, and are some of my favorite comfort food.
This recipe makes somewhere near 4 dozen cookies I believe, as the original recipe was meant to make jumbo cookies. I've found that even though this recipe uses quite a bit of butter, the cookies can still stick to the pan, so I disregard the part about using an ungreased cookie sheet, instead lightly greasing the sheet for easier removal. I would reccommend testing a batch with the cookie sheet ungreased, and if you find they stick, then go ahead and grease them.
Ingredients:
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups butter, softened
1 ¼cups sugar
1 ¼ cups packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
Preheat oven to 375° F. Combine flour, baking powder, and baking soda in medium bowl. Beat butter, sugar, and brown sugar in large mixing bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop dough by the spoonful 2 inches apart onto ungreased cookie sheet. (If you want jumbo cookies, drop ¼ cup dough onto cookie sheet 2-4 inches apart.)
Bake for 12-14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
This recipe makes somewhere near 4 dozen cookies I believe, as the original recipe was meant to make jumbo cookies. I've found that even though this recipe uses quite a bit of butter, the cookies can still stick to the pan, so I disregard the part about using an ungreased cookie sheet, instead lightly greasing the sheet for easier removal. I would reccommend testing a batch with the cookie sheet ungreased, and if you find they stick, then go ahead and grease them.
Ingredients:
4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups butter, softened
1 ¼cups sugar
1 ¼ cups packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
Preheat oven to 375° F. Combine flour, baking powder, and baking soda in medium bowl. Beat butter, sugar, and brown sugar in large mixing bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop dough by the spoonful 2 inches apart onto ungreased cookie sheet. (If you want jumbo cookies, drop ¼ cup dough onto cookie sheet 2-4 inches apart.)
Bake for 12-14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Thursday, September 11, 2008
Thursday Recipe - Vegetable Pizza
The recipe I'm posting today is Vegetable Pizza. This is something that my family makes for reunions and get-togethers. We use a mix of fresh broccoli, cauliflower, carrots, olives, and green pepper. Any variation of vegetables can be used to top this with, depending upon your preference.
Ingredients:
2 packages crescent rolls
1 cup mayonnaise
1 8 oz. package cream cheese
1 package Hidden Valley Ranch dressing (dry mix)
1 head broccoli, chopped
1 head cauliflower, chopped
1 package shredded carrots
1 can olives, sliced
1 green bell pepper, diced
1 package (2 cups) shredded cheddar cheese
Preheat oven to 375°. Set cream cheese out to soften. Spread crescent rolls out on ungreased cookie sheet, pressing together to make a crust. Bake for 14-19 minutes, or until golden brown. Remove from oven. Set crust aside to cool, for approximately 30 minutes. While waiting for crust to cool, prepare vegetables.
Mix together mayonnaise, cream cheese, and ranch dressing mix. Spread over cooled crust. Top with remaining ingredients, adding cheese last. Refrigerate until ready to serve.
Ingredients:
2 packages crescent rolls
1 cup mayonnaise
1 8 oz. package cream cheese
1 package Hidden Valley Ranch dressing (dry mix)
1 head broccoli, chopped
1 head cauliflower, chopped
1 package shredded carrots
1 can olives, sliced
1 green bell pepper, diced
1 package (2 cups) shredded cheddar cheese
Preheat oven to 375°. Set cream cheese out to soften. Spread crescent rolls out on ungreased cookie sheet, pressing together to make a crust. Bake for 14-19 minutes, or until golden brown. Remove from oven. Set crust aside to cool, for approximately 30 minutes. While waiting for crust to cool, prepare vegetables.
Mix together mayonnaise, cream cheese, and ranch dressing mix. Spread over cooled crust. Top with remaining ingredients, adding cheese last. Refrigerate until ready to serve.
Thursday, September 4, 2008
Thursday recipe - Mint Brownies
Okay, I'm going to jump on the bandwagon of recipe sharing and share some of my favorite recipes from time to time. This week's recipe is a variation on a mint brownie recipe that I found around last Christmas. It's fairly simple - I use unsweetened baker's chocolate to make the brownies as I prefer the taste and consistency of the brownies made this way, but I'm sure a brownie mix would work just as well. I don't have a picture to post at the moment, but next time I make them, I'll snap one to share.
Ingredients:
6 squares unsweetened baker's chocolate
1 1/2 cup butter
2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup flour
1 container white cake icing
Mint extract
Green and yellow food coloring
Preheat oven to 350°F. Lightly grease a 13'x9' pan; set aside. Melt 1 cup butter and 4 squares baker's chocolate in medium pan over low heat. Once chocolate has melted and is a smooth consistency, remove from heat; add eggs and stir. Add sugar, salt, and flour. Stir until well blended. Pour into pan. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool 1 hour.
While waiting for brownies to cool, prepare icing mixture. In icing container, add mint extract to taste. (I always like more than the normal recipe calls for. I usually end up using about 1/3 of a bottle of extract, but that may be too strong for your taste.) Stir in green and yellow food coloring until icing is desired color. Spread over cooled brownies.
In a small pan, melt 2 squares bakers chocolate with 1/2 cup butter over low heat. Once smooth, carefully pour over icing in stripes, OR pour chocolate into a sandwich bag, snip off a corner and carefully squeeze over icing in designs. Refrigerate. Served best when chilled.
Ingredients:
6 squares unsweetened baker's chocolate
1 1/2 cup butter
2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup flour
1 container white cake icing
Mint extract
Green and yellow food coloring
Preheat oven to 350°F. Lightly grease a 13'x9' pan; set aside. Melt 1 cup butter and 4 squares baker's chocolate in medium pan over low heat. Once chocolate has melted and is a smooth consistency, remove from heat; add eggs and stir. Add sugar, salt, and flour. Stir until well blended. Pour into pan. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool 1 hour.
While waiting for brownies to cool, prepare icing mixture. In icing container, add mint extract to taste. (I always like more than the normal recipe calls for. I usually end up using about 1/3 of a bottle of extract, but that may be too strong for your taste.) Stir in green and yellow food coloring until icing is desired color. Spread over cooled brownies.
In a small pan, melt 2 squares bakers chocolate with 1/2 cup butter over low heat. Once smooth, carefully pour over icing in stripes, OR pour chocolate into a sandwich bag, snip off a corner and carefully squeeze over icing in designs. Refrigerate. Served best when chilled.
Thursday, June 19, 2008
I <3 baking
I made an apple pie for Father's Day - mostly from scratch (except for the crust, because why bother when it's so easy to roll out a pre-made one? I know, I know, under that logic, I should have just bought a pre-made pie.)
I figured out how to weave the top crust, which really isn't that hard now that I know how.
Anyways, point of post is that I made a pie, it was pretty, and no one died after eating it. Horray!
I figured out how to weave the top crust, which really isn't that hard now that I know how.
Anyways, point of post is that I made a pie, it was pretty, and no one died after eating it. Horray!
Monday, March 24, 2008
Mmmm...cake....
I hate American Idol. But I absolutely love Edy's Take the Cake flavor.
It's also one of the reasons I'm overweight. But that is besides the wonderfully delicious point.
Yellow cake flavored light ice cream with frosting swirl and multicolored sprinkles.
Seriously. This is some of the best ice cream I've ever had, and much more affordable than Coldstone Creamery. And it was voted as the best flavor, so hopefully it will be around for a long, long time.It's also one of the reasons I'm overweight. But that is besides the wonderfully delicious point.
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