Wednesday, February 10, 2010

5 Layer Mexican Dip (or 6, 7 or 8...)

This was our Superbowl appetizer. I was surprised that Jeff had never heard of this recipe before. He loved it, but Hannah only wanted the sour cream layer on her tortilla chips.

5 Layer Mexican Dip
Kraft Foods

1 can refried beans
1 TBSP chili powder*
½ tsp ground cumin*
1 cup sour cream (or 8 oz cream cheese, softened)
1 cup shredded cheese (Cheddar or Mexican blend)
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

Optional Layers are
1 can (4.5 oz) chopped green chiles
1 cup salsa
2 cups shredded lettuce
1 cup guacamole

Mix beans with chili powder and cumin; spread onto bottom of 9-inch pie plate (or other serving dish). Top with layers of remaining ingredients. Refrigerate several hours or until chilled. Serve with tortilla chips

*chili powder and cumin can be replace with taco seasoning.

Tuesday, February 9, 2010

The Marlboro Man Sandwich

I made these for our Superbowl "dinner" and Jeff loved it. He even requested the leftovers for lunch the next day, which (in our house) is something that never happens! I was very excited that the sandwich was a hit.

The Marlboro Man Sandwich
by The Pioneer Woman

1 whole large (or 2 small) onions
2 sticks butter
2-3 pounds cube steak
Lawry's seasoned salt
½ cups (approximately) worcestershire sauce
tabasco sauce, to taste
4 whole french/deli rolls

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with Lawry’s. Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine. Butter halved French rolls and brown in skillet. To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and eat!

Monday, February 8, 2010

Peanut Butter Balls

When my friend Kristy and I were in flight attendant training (for National Airlines, now out of business), she made these to snack on at break time. I loved them and they are so easy to make!

Healthy Peanut Butter Balls

1/3 cup crunchy or creamy peanut butter (I prefer creamy)
½ cup nonfat dry milk powder
2 TBSP wheat germ
1 TBSP honey

Mix together and shape into little bite size balls. Refrigerate any leftovers.

Sunday, February 7, 2010

Extraordinary Chocolate Chip Cookies

I made these last night about 8:30 pm (meaning that Hannah stayed up until 10:00 pm with me baking them!). This was the 1st time since moving to Nevada, that my chocolate chip cookies cookies came out soft and chewy. Maybe it was the extra instructions and notes in the recipe, i.e. "dough will be stiff" & "centers will be soft" that helped. I probably would have thought I did something wrong during the cookie making process had those notes not been included. The only fault with the recipe was that there were too many chocolate chips (if that's even possible!). I felt like I was eating a chocolate bar, instead of a chocolate chip cookie. My husband thought it was perfect just the way it was, but next time I'm only going to add 12 oz of chocolate chips.

Extraordinary Chocolate Chip Cookies

1 ½ cups butter or margarine, softened
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 TBSP vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 tsp baking soda
½ tsp salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Makes about 4 dozen.