This is my family's go-to dip for game days and holidays! Whether we're rooting for the Bulldogs, the Yellow Jackets, the Eagles, the Falcons, or the Braves -- this Georgia Family is always ready with the best dip!
INGREDIENTS:
8 ounces brick of Philadelphia Cream Cheese, cubed
2 large cans of chili with beans
1 large can of chili without beans
1 jalapeno, seeded and diced **OPTIONAL**
1 Large Jar of Medium-to-hot chunky salsa
8 ounces package Colby & Monterey Jack Shredded Cheese
1 cup sharp cheddar cheese, shredded
DIRECTIONS:
Empty all 3 cans of chili into bowl with jar of Salsa and jalapeno. Stir together well.
Spread chili and salsa mixture into a 9 X 9 casserole dish.
Spread shredded cheese over top of the mixture, then fold in evenly with a spatula.
Sprinkle cubed Philadelphia Cream Cheese pieces evenly over the mixture.
Press down so that only the top of the cube is visible.
Sprinkle sharp cheddar over top of mixture.
*If you like your dips H*O*T, add the seeded, diced Jalapeno!
Bake at 350 for approx. 35 minutes until mixture is hot and bubbly.
Give a couple of thorough stirs and serve hot with chips, tortillas.
Or use as a topping for burgers, dogs, tacos, etc!
Serves 6! (If you're lucky!) ;)
Terri
Thursday, October 3, 2019
Wednesday, July 23, 2014
Monday, June 2, 2014
Fresh Chicken Vegetable Soup
Fresh Chicken Vegetable Soup
Minutes to Prepare: 15
Minutes to Cook: 240
Number of Servings: 4
Ingredients
Simple Truth Organic Free Range Chicken Broth 1 cup = 1 s..., 3 serving
Perdue Boneless Skinless Chicken Breasts 1 filet = 4.8 oz, 2 serving
Fresh Selections (Kroger) Petite Carrots 3 oz = 1 serving, 2 serving
Green Beans (snap), 3 cup
Vidalia Onion Medium, Raw, .5 serving
Red Potatoes, Medium, 3 serving
Always Fresh Minced Garlic, 1 tsp
Pepper, black, .25 tsp
Tips
Serve over one cup wild or brown rice.
Directions
Dice potatoes and onions. Slice chicken into strips and snap green beans.
Pour broth into crockpot and add minced garlic and black pepper. Stir well. Add Carrots, Green Beans, onion, potatoes. Stir well. Cook for two hours on High, then add chicken strips. Cook on high for 2 more hours. Makes 4-6 servings.
Serving Size: Makes 4-6 servings. Calculated for 4 servings.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 212.4
Total Fat: 0.9 g
Cholesterol: 38.8 mg
Sodium: 640.6 mg
Total Carbs: 19.0 g
Dietary Fiber: 6.5 g
Protein: 20.4 g
Saturday, December 1, 2012
PASTA BAKE
INGREDIENTS:
1 1/2 pounds ground turkey breast, browned and drained
1/2 pound Italian Sausage, browned and drained
1 small onion, diced
1 teaspoon minced garlic
1 jar spaghetti sauce
1 package skim-milk shredded mozzarella cheese
1 package skim-milk shredded Italian cheese (5 Cheese works great)
1 large container Ricotta Cheese
DIRECTIONS:
Saute diced onion and garlic in large saucepan, when onions become translucent, add ground turkey and Italian sausage. Brown and thoroughly drain the turkey / sausage. Pour sauce over meat mixture and simmer on low.
Prepare Penne Pasta according to direction and drain. Add to meat mixture and combine thoroughly.
While pasta is cooking, mix the shredded cheeses together.
In 9X9 casserole dish, spread a layer of the meat mixture to cover the bottom, then spread on a layer of the ricotta, and sprinkle some of the shredded cheese. Repeat until the cheese is on the top layer.
Place in a 350 Degree Fahrenheit oven for approx. 45 minutes. Cheese will be nicely brown and bubbly. Serve with hot bread and enjoy!
***If you have cheese left over, spread it on the bread and place in the over to make a superb cheesy bread!
Mike's Favourite Peach Pie (with canned peaches)
INGREDIENTS:
* Two cans of Del Monte Yellow Cling Sliced Peaches, drained
* 2 Tablespoons brown sugar
* 2 Tablespoons butter, softened
* 1/2 Teaspoon Cinnamon
* 1/4 Teaspoon Nutmeg
* 2 packages of pie crust dough, rolled out
DIRECTIONS:
Place drained peaches in a bowl and add sugar, cinnamon, and nutmeg. Stir until all peaches get a coating of the mixture. Place in a deep-dish pie pan.
Put pinches of butter throughout the peach mixture. Top with second pie crust pastry.
Bake in a 375 degree (Fahrenheit) oven for approx 45 minutes until top crust in nicely browned. After removing from oven, allow to cool for about 20 minutes.
Serve with whipped topping or ice cream!
Saturday, October 13, 2012
Crockpot Bar-B-Que Pork Loin
Is anything really better for a chilly Fall day than Bar-B-Que? Nope!
But since time and space are limited for me right now, I'm making mine in the crock pot.
I thought I'd share a quick and easy recipe with you.
INGREDIENTS:
1 Boneless Pork Loin (about 2 pounds)
1/3 Cup Chicken Broth
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 bottle of your favourite Bar-B-Que sauce
DIRECTIONS:
In a small bowl mix the spices together. Rub into Pork Loin.
In Crockpot, pour the broth and add garlic. Stir. Add the pork loin and cover.
Cook on HIGH for three hours, then shred / pull apart the loin, pour Bar-B-Que sauce over it and stir.
Reduce heat to LOW for another two to three hours.
Serve on buns or over yellow rice!
YUMMEH!
But since time and space are limited for me right now, I'm making mine in the crock pot.
I thought I'd share a quick and easy recipe with you.
INGREDIENTS:
1 Boneless Pork Loin (about 2 pounds)
1/3 Cup Chicken Broth
1/2 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 bottle of your favourite Bar-B-Que sauce
DIRECTIONS:
In a small bowl mix the spices together. Rub into Pork Loin.
In Crockpot, pour the broth and add garlic. Stir. Add the pork loin and cover.
Cook on HIGH for three hours, then shred / pull apart the loin, pour Bar-B-Que sauce over it and stir.
Reduce heat to LOW for another two to three hours.
Serve on buns or over yellow rice!
YUMMEH!
Saturday, November 5, 2011
Italian Cream Cake
ITALIAN CREAM CAKE
1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 sm. can coconut
1/2 tsp. salt
Combine buttermilk and soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut. Bake 3 layers 25 minutes at 325 degrees. (Oblong pan approximately 40 minutes.)
ICING FOR ITALIAN CREAM CAKE:
5 egg whites
8 oz. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Blend until smooth and creamy.
1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick butter
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 sm. can coconut
1/2 tsp. salt
Combine buttermilk and soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut. Bake 3 layers 25 minutes at 325 degrees. (Oblong pan approximately 40 minutes.)
ICING FOR ITALIAN CREAM CAKE:
5 egg whites
8 oz. cream cheese
1/2 stick butter
1 box powdered sugar
1 tsp. vanilla
Blend until smooth and creamy.
Wednesday, November 24, 2010
Happy Thanksgiving!
A very Happy and Blessed Thanksgiving to you all!
This recipe comes from Mike's (my husband) grandmother Wyatt. I hope you'll try it -- it's fantastic!
Rum Chiffon Pie
INGREDIENTS:
1 9 – inch pie shell
1 envelope unflavoured gelatin
½ c. sugar
½ tsp. salt
1 ¼ c.milk
3 egg yolks, lightly beaten
2 teaspoons rum
½ c. whipping cream
3 egg whites
¼ tsp. cream of tartar
½ c. sugar
DIRECTIONS:
Soften gelatin in ¼ cup cold water.
Mix in a saucepan ½ c. sugar, salt, and milk.
Cook over low heat stirring constantly until hot.
Remove from heat, stir a little of the hot mixture into the egg yolks.
Then combine yolks with rest of the mixture.
Return to low heat and bring to a boil, stirring.
When it comes to a boil, remove from heat immediately.
Add gelatin and let cool ‘til set.
Once set, beat with rotary beater until smooth.
Blend in rum and set aside.
Whip cream until thick and fold into gelatin mixture.
Beat egg whites, cream of tartar until stiff.
Add sugar and blend into gelatin mixture with a spoon or spatula.
Pour into pie shell and refrigerate.
This recipe comes from Mike's (my husband) grandmother Wyatt. I hope you'll try it -- it's fantastic!
Rum Chiffon Pie
INGREDIENTS:
1 9 – inch pie shell
1 envelope unflavoured gelatin
½ c. sugar
½ tsp. salt
1 ¼ c.milk
3 egg yolks, lightly beaten
2 teaspoons rum
½ c. whipping cream
3 egg whites
¼ tsp. cream of tartar
½ c. sugar
DIRECTIONS:
Soften gelatin in ¼ cup cold water.
Mix in a saucepan ½ c. sugar, salt, and milk.
Cook over low heat stirring constantly until hot.
Remove from heat, stir a little of the hot mixture into the egg yolks.
Then combine yolks with rest of the mixture.
Return to low heat and bring to a boil, stirring.
When it comes to a boil, remove from heat immediately.
Add gelatin and let cool ‘til set.
Once set, beat with rotary beater until smooth.
Blend in rum and set aside.
Whip cream until thick and fold into gelatin mixture.
Beat egg whites, cream of tartar until stiff.
Add sugar and blend into gelatin mixture with a spoon or spatula.
Pour into pie shell and refrigerate.
Saturday, September 18, 2010
APPLE CAKE
FRESH APPLE CAKE:
INGREDIENTS:
4 cups peeled, sliced apples
2 cups sugar (or 1 cup brown sugar)*
2 cups self-rising flour**
2 TSP. Cinnamon
2 Eggs
3/4 cup vegetable oil***
2 TSP. vanilla extract
1 cup chopped pecans
* You can substitute 2 cups Splenda for white sugar or 1 cup of Splenda Brown Sugar.)
** You can use all-purpose flour instead and add 1 TSP. salt and 1 1/2 TSP. Baking Soda)
*** You can substitute 3/4 unsweetened applesauce for oil
DIRECTIONS:
Preheat oven to 350. In large bowl, stir together apples and sugar.
AddDRY ingredients, stir well.
In separate bowl, beat eggs, oil (or applesauce), and vanilla.
Stir egg mixture into apple mixture, blending until well-mixed. Stir in pecans.
Put into well-greased 13 X 9 X 2 inch pan.
Bake for 50 minutes or until cake springs back when pressed.
Apple Dessert Sauce:
1 cup sugar*
1/2 cup butter
1/2 cup heavy cream (or evaporated milk)
1 TSP. vanilla extract
* You can substitute 1 cup Splenda
Placeall ingredients in saucepan, stir. Bring to boil over medium-high heat and cook 3 minutes.
Serve warm.
INGREDIENTS:
4 cups peeled, sliced apples
2 cups sugar (or 1 cup brown sugar)*
2 cups self-rising flour**
2 TSP. Cinnamon
2 Eggs
3/4 cup vegetable oil***
2 TSP. vanilla extract
1 cup chopped pecans
* You can substitute 2 cups Splenda for white sugar or 1 cup of Splenda Brown Sugar.)
** You can use all-purpose flour instead and add 1 TSP. salt and 1 1/2 TSP. Baking Soda)
*** You can substitute 3/4 unsweetened applesauce for oil
DIRECTIONS:
Preheat oven to 350. In large bowl, stir together apples and sugar.
Add
In separate bowl, beat eggs, oil (or applesauce), and vanilla.
Stir egg mixture into apple mixture, blending until well-mixed. Stir in pecans.
Put into well-greased 13 X 9 X 2 inch pan.
Bake for 50 minutes or until cake springs back when pressed.
Apple Dessert Sauce:
1 cup sugar*
1/2 cup butter
1/2 cup heavy cream (or evaporated milk)
1 TSP. vanilla extract
* You can substitute 1 cup Splenda
Place
Serve warm.
Monday, October 19, 2009
HOPPIN' JOHN!
HOPPIN' JOHN!
This is a very old, Southern Tradition -- it's served on New Year's Day with rice, greens, and cornbread. This is my Nan's recipe.
I love it and it's got LOTS of protein and fibre!
Hope you'll enjoy it, too!
Ingredients
Hickory Smoked Ham Steak (4 oz = serving), 4 servings = 1 pound
Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt, 16. oz uncooked = 3 1/4 cooked
Green Onions (Scallions) - 1/4 cup chopped
Chciken Broth, 6 to 8 cups (48 to 64 fl oz.)
Directions
Soak beans overnight in plenty of water.
Drain and place peas in crockpot.
Chop 1/4 cup scallions (green onions) and add to peas.
Chop the ham steak and add to the pot.
Cover with 6 to 8 cups of Chicken Broth and cook on HIGH for about 4 hours,
then turn to LOW until you're ready to serve.
Stir peas once an hour.
Serves 8.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving:
Calories 176.2
Total Fat 8.9 g
Saturated Fat 2.5 g
Cholesterol 25.0 mg
Sodium 777.0 mg
Potassium 8.8 mg
Total Carbohydrate 15.6 g
Dietary Fiber 3.4 g
Sugars 2.7 g
Protein 9.5 g
Vitamin A 10.8 %
Vitamin C 3.4 %
Calcium 8.9 %
Copper 0.6 %
Iron 6.1 %
Magnesium 0.4 %
This is a very old, Southern Tradition -- it's served on New Year's Day with rice, greens, and cornbread. This is my Nan's recipe.
I love it and it's got LOTS of protein and fibre!
Hope you'll enjoy it, too!
Ingredients
Hickory Smoked Ham Steak (4 oz = serving), 4 servings = 1 pound
Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt, 16. oz uncooked = 3 1/4 cooked
Green Onions (Scallions) - 1/4 cup chopped
Chciken Broth, 6 to 8 cups (48 to 64 fl oz.)
Directions
Soak beans overnight in plenty of water.
Drain and place peas in crockpot.
Chop 1/4 cup scallions (green onions) and add to peas.
Chop the ham steak and add to the pot.
Cover with 6 to 8 cups of Chicken Broth and cook on HIGH for about 4 hours,
then turn to LOW until you're ready to serve.
Stir peas once an hour.
Serves 8.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving:
Calories 176.2
Total Fat 8.9 g
Saturated Fat 2.5 g
Cholesterol 25.0 mg
Sodium 777.0 mg
Potassium 8.8 mg
Total Carbohydrate 15.6 g
Dietary Fiber 3.4 g
Sugars 2.7 g
Protein 9.5 g
Vitamin A 10.8 %
Vitamin C 3.4 %
Calcium 8.9 %
Copper 0.6 %
Iron 6.1 %
Magnesium 0.4 %
Friday, January 30, 2009
Nan's Chocolate Squares
Nan's Chocolate Squares:
Ingredients:
12 oz. Chocolate bits (I like the dark chocolate)
1/4 teaspoon salt
3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup pecan halves
DIRECTIONS:
Heat chocolate in top of double boiler over hot water, stirring a few times until melted.
Remove from heat; add salt, milk, and vanilla. Stir until smooth and well-blended.
Spoon mixture into an 8" square pan lined with wax paper.
Smooth top and press pecan halves in rows, chill and cut into pieces.
Very rich!
Ingredients:
12 oz. Chocolate bits (I like the dark chocolate)
1/4 teaspoon salt
3/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup pecan halves
DIRECTIONS:
Heat chocolate in top of double boiler over hot water, stirring a few times until melted.
Remove from heat; add salt, milk, and vanilla. Stir until smooth and well-blended.
Spoon mixture into an 8" square pan lined with wax paper.
Smooth top and press pecan halves in rows, chill and cut into pieces.
Very rich!
Wednesday, December 31, 2008
A very Happy New Year to All!
Happy New Year! May Your Days Be Blessed!
Should auld acquaintance be forgot,
And ne'er brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
We'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run aboot the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit'
Sin auld lang syne.
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
We twa hae paidl'd in the burn
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And here's a hand, my trusty fiere,
And gie's a hand o' thine,
We'll tak a right guid-willie waught,
For auld lang syne.
Should auld acquaintance be forgot,
And ne'er brought to mind?
Should auld acquaintance be forgot,
And auld lang syne?
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
We'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run aboot the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit'
Sin auld lang syne.
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
We twa hae paidl'd in the burn
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And here's a hand, my trusty fiere,
And gie's a hand o' thine,
We'll tak a right guid-willie waught,
For auld lang syne.
Wednesday, December 17, 2008
Real men DO eat Quiche!
We just call it something else... something a bit less French.
This is a quick and easy quiche that i like to make for weekends and holidays. It's perfect for Christmas morning.
INGREDIENTS:
1 dozen eggs
1 pint half and half
1 pound bacon, cooked and thoroughly drained
1 package sharp cheddar cheese, shredded
1 package colby and Jack, shredded
2 deep-dish frozen pie crusts
DIRECTIONS:
Place cooked bacon in bottom of pie crust, top with both cheeses until almost to top of crust. In a bowl, thoroughly mix eggs and half-and-half. Pour over the cheese and bacon.
Bake on 375 for about 35 minutes until a knife inserted into center of pie comes out clean. ENJOY!
This is a quick and easy quiche that i like to make for weekends and holidays. It's perfect for Christmas morning.
INGREDIENTS:
1 dozen eggs
1 pint half and half
1 pound bacon, cooked and thoroughly drained
1 package sharp cheddar cheese, shredded
1 package colby and Jack, shredded
2 deep-dish frozen pie crusts
DIRECTIONS:
Place cooked bacon in bottom of pie crust, top with both cheeses until almost to top of crust. In a bowl, thoroughly mix eggs and half-and-half. Pour over the cheese and bacon.
Bake on 375 for about 35 minutes until a knife inserted into center of pie comes out clean. ENJOY!
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