Chili con Queso Dip

Chili con Queso Dip
by Little Birdie Secrets

1 can regular chili (just beans, not meat--we like Nalley's or Hormel)
1 can jalepeno chili (same brand)
1 8 oz. block cream cheese (use the full-fat stuff--it's worth it!)

 Combine all ingredients in a saucepan over medium-high heat. Stir until cheese is melted and combined well with the chili. Serve warm with tortilla chips.

Traditional Southern Deviled Eggs

To my surprise, my son had never eaten a deviled egg before!

Traditional Southern Deviled Eggs
by Paula Dean 

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Ham and Cheese Sliders

These were amazing!

Ham and Cheese Sliders 
by The Girl Who Ate Everything

24 good white dinner rolls
24 pieces good honey ham (I used Honeybaked Ham)
24 small slices Swiss cheese (I used cheddar for Jeff's sandwiches) 
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy Seed Sauce

1 Tablespoon poppy seeds (I didn't add this to the sauce, but just sprinkled some on the tops... not everyone in my family likes poppy seeds)
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 15-20 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Baked Potato Skins

I made these for Super Bowl and they turned out great!

Baked Potato Skins
by Taste of Home 

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Fruit Salsa with Cinnamon Chips (Hannah's Cooking Classes)

Fruit Salsa 
by Taste of Home

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwi fruit, peeled and finely chopped
1 can (8 oz) unsweetened crushed pineapple, drained
1 TBSP lemon juice
1 1/2 tsp sugar

In a small bowl combine, cover and refrigerate until serving.

Cinnamon Chips
 by Taste of Home

10 flour tortillas (8 inches)
1/4 cup butter, melted
1/3 cup sugar
1 tsp ground cinnamon
Brush tortillas with butter, cut each into eight wedges.  Combine sugar and cinnamon; sprinkle over tortillas.  Place on ungreased baking sheets.  Bake at 350 for 5-10 minutes to just until crisp. Serve with fruit salsa.

Fruit Smoothie and Campfire Taco Salad (Hannah's Cooking Classes)

This Saturday, Hannah started cooking classes at the local recreation center.  She loves classes and loves sharing her creations with us.

Fruit Smoothie

2 ripe small bananas
1 cup unsweetened whole strawberries, frozen
1 cup vanilla low-fat yogurt
3/4 cup milk

Remove the peel from the bananas.  Using the table knife, cut bananas into chunks.  Put banana chunks, frozen strawberries, yogurt and milk into the blender.  Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth.  Turn off blender.  Pour drink into glasses.  Use rubber scraper to get all of the drink out of the blender.  Makes 2 servings.

Campfire Taco Salad
by Taste of Home

6 snack-size bags (1-1/2 ounces each) corn chips
1 can (15 ounces) chili without beans
3 cups (12 ounces) shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded

Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.

Creamy Chicken and Bacon Pastry Pockets (Freezer Meal)

A few friends came over today and we made some Freezer Meals together. I'll be posting the other recipes as I try them. I cooked some of these Pastry Pockets right away and the rest are in the freezer. They were so good! I will be making these again!

Very flaky!

Creamy Chicken and Bacon Pastry Pockets
by Our Best Bites

1 box puff pastry (2 sheets)
1 8 oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 cup shredded mozzarella cheese
1 1/2 cup cooked shredded chicken breast
1/3 cup cooked crumbled bacon
3 TBSP finely chopped sun-dried tomatoes
1 egg
1 TBSP water

Preheat oven to 400 degrees.

Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.

Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3" each.

Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.

After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature.

Freezer instructions: Follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.

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
by 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.

Cucumber Sandwiches

Thank you so much to Jenn for sharing this great recipe! Hannah loves these too, but without the cucumber and seasoning salt. I love them as is, and will probably eat them every day for the next month. Yes, they are that good.

Cucumber Sandwiches

white bread
English cucumbers
4 TBSP softened butter
8 oz. softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
Lawry's seasoning salt

Combine butter and cream cheese to make a spread, set aside. Combine sour cream and mayonnaise, set aside. Peel desired amount of cucumbers and slice. Using a round cookie cutter or top of a glass, cut circles out of the center of the slices of bread. (Bread can be cut to any desired size, depending on how many servings you want or the size of the cucumbers.)
Spread each circle of bread with the cream cheese mixture. Place 1-2 cucumbers on bread. Place a dollop of sour cream/mayo mixture on top of each cucumber. Sprinkle a small amount of seasoning salt on top.

Tool of the Month - Avocado Masher

Avocado Masher (from Williams-Sonoma)

I love guacamole, so this tool is perfect for me. It's only 2" in diameter, so it will fit inside small bowls nicely. You can also use it for making egg salad.

Chunky Guacamole (recipe from Patti Cakes)

4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife (or your Avocado Masher), slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

(CrockPot) Party Meatballs

These meatballs are very easy to make, but taste so good!

Menu:

Party Meatballs
White Sticky Rice
Salad or Vegetable of Your Choice

Party Meatballs

1/3 to 1/2 bag of Costco meatballs
8 oz Russian salad dressing
15 oz can jellied cranberries
1 Lipton onion soup mix
8 oz can crushed pineapple (optional, but we always include it)

Dump all ingredients in crockpot. Cook on high for 2-3 hours or 4-5 hours on low, stirring occasionally. (These are also great as an appetizer)

Source: Tonya

Easy Appetizer (No Cooking!)

Original Roasted Raspberry Cheese Appetizer

1 (8 oz.) package cream cheese
1/2 to 3/4 cup Fischer & Wieser's Gourmet The Original Roasted Raspberry Chipotle Sauce®
fresh raspberries and mint for garnish, if desired
crackers

Place cream cheese on serving dish and pour 1/3 cup Fischer & Wieser Gourmet The Original Roasted Raspberry Chipotle Sauce® (bought at Costco) over top, allowing it to drizzle down sides of cream cheese. Garnish with fresh raspberries and mint, if desired & serve with assorted crackers.

Or for a great cheeseball: Whip cream cheese with sauce (using measurements above). Form into a ball, and roll in chopped pistachio nuts or chopped, toasted pecans. Sprinkle parsley on top or drizzle with two tablespoons of additional sauce.

Burritos Smotherd with Green Chili

Menu:

Burritos Smothered with Green Chili
Shredded Lettuce, Chopped Tomato and Onion
Guacamole
Easy Churros

Green Chili

2 TBSP oil
1 onion, finely chopped
1 lb. ground beef or ground turkey
5 TBSP flour
1 14 ½ oz. can tomatoes, chopped
2 cans water
1 4 oz. can chopped green chili
1-2 jalapeno peppers, chopped, more or less to taste (optional)
½ tsp. salt
1 tsp. garlic powder
Sauté onion in oil over medium heat, cook until onion is soft but not brown. Add meat and cook until done. Stir in flour; add tomatoes, water, green chili, jalapeno peppers, salt, and garlic powder. Stir until thickened. Reduce heat to low, simmer 30 minutes. Use green chili to cover burrito casserole.

Burrito Casserole

1 package, whole grain, corn or flour tortillas (I use corn)
2 cups refried beans; canned, or homemade (about 1 ½ (16 oz.) cans)
2 cups - 4 cheese Mexican blend or cheddar cheese, shredded
sour cream

Preheat oven to 350°. Heat tortilla briefly in microwave or on hot griddle so the tortillas are pliable. Place 1/4 cup refried bean mixture inside the tortilla, with 1-2 TBSP shredded cheese, and 1-2 tsp. sour cream. Roll up tightly, place in 9 x 13 casserole dish. Make 8-10 burritos. Smother the burritos with hot green chili in casserole dish. Place casserole in the oven for 25-30 minutes or until the mixture is bubbly. Serve hot burritos on plates, and pass around the optional garnishes below.

Garnishes

½ cup sour cream
2 cups shredded lettuce
1-2 tomatoes, diced
guacamole
green onions, chopped

Quick Guacamole

2 ripe avocados
¼ tsp. garlic powder
1/8 tsp. salt
1-2 TBSP lemon juice
1-2 TBSP salsa, optional
Peel and mash avocados. Add seasonings, adjust seasonings to taste.

Very easy to make ahead and store extra green chili (if any) in the freezer. It's even better the next day as leftovers for lunch!!

Easy Churros

Pillsbury refrigerated bread sticks (or homemade)
cinnamon & sugar mixture

Twist the bread sticks by holding each end and twisting in the opposite directions. Roll gently in cinnamon and sugar mixture and bake as directed.

Source: Menus4Moms.com

Thanksgiving Dinner

Here is our traditional Thanksgiving Dinner that my mom has made every year for Thanksgiving. Some of these may not be her original recipes, but the menu is!

Menu

Turkey & Stuffing
Mashed Potatoes & Gravy
Green Bean Casserole
Cauliflower with Cheese Sauce
Pearl Onions
Veggie Tray with Spinach Dip
Ritz Crackers with Cheese Ball
Blueberry Muffins (for breakfast!)
Red Jello Salad
Green Jello Salad
Cranberries
Fresh French Bread or Rhodes Rolls
Cream Soda
Pumpkin Pie

Turkey by Alton Brown

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock (16 cups)
1 TBSP black peppercorns
1/2 TBSP allspice berries
1/2 TBSP candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 sage leaves
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey (with insides removed) breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 to 8 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Stuffing

I use Stovetop

Mashed Potatoes

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

Gravy

Turkey drippings
Water
Knorr chicken bullion cubes
Cornstarch

Add 2-4 cups of water and bullion cubes Turkey drippings. Follow guidelines on box to add correct amount of bullion cubes for 2-4 cups of water. Heat to boiling over stove and then slowly add cornstarch and water mixture (see below). Use whisk to beat. Keep stirring and adding cornstarch & water mixture until desired consistency is reached. Makes great no lumps gravy.

Cornstarch Mixture

1/2 cup COLD water
2-3 heaping TBSP cornstarch

Stir with a fork until mixed thoroughly.

Green Bean Casserole

1 can (10 3/4 oz) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp soy sauce
Dash ground black pepper
4 cups cooked cut green beans (or 2 cans)
1 1/3 cups French's® French Fried Onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350° for 25 minutes or until hot. Stir, Sprinkle with remaining onions. Bake 5 minutes more.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

Cauliflower with Cheese Sauce

1 medium cauliflower
2 cups milk
8 oz Velveeta cheese
1 TBSP butter

Take off leaves, core cauliflower and wash in cold water. Put in a microwave safe bowl with 1 TBSP water. Cover TIGHTLY with food grade plastic wrap and cook for 5-7 minutes depending on the size of the cauliflower. Let set in microwave for 10 more minutes to finish cooking.

To make the cheese sauce, cook milk, cheese and butter over medium low heat until melted. Add cornstarch mixture (see below) to hot cheese sauce until thickened.

Pour cheese sauce over cauliflower and serve.

Cornstarch Mixture

1/2 cup COLD milk
2-4 heaping TBSP cornstarch

Stir with a fork until mixed thoroughly.

Pearl Onions

Pearl Onions
2 TBSP butter
1/4 cup half & half
salt and pepper to taste

Peel skins off onions, place in pan with 1 inch of water. Cover pan, bring to boil, then let simmer until tender. Drain water, add butter, cream, salt & pepper. Let butter melt, stir & serve warm. For moms only!! Don't share with kids.

Veggie Tray with Spinach Dip

Baby Carrots
Olives
Sliced Celery or Green Bell Pepper

Knorr Spinach Dip

1 (10 oz) pkg frozen chopped spinach, thawed
1 1/2 cup sour cream
1 cup Best Foods mayonnaise
1 (4 oz) pkg Knorr vegetable recipe mix
1 (8 oz) can water chestnuts, finely chopped
3 green onions, finely chopped

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Great with the veggies or the French Bread!

Snowflake Ritz Crackers with Cheese Ball

Usually I buy these store bought. This year I am planning to try a couple from the Galleria Gourmet Cookbook!

Blueberry Muffins with Butter

Muffins are made from a store bought mix. I add fresh blueberries instead of using the ones from the can. These are eaten for breakfast on Thanksgiving morning!

Red Jello Salad

Jello:
1 (3 oz) pkg strawberry Jello
1 cup boiling water
1 (21 oz) can cherry pie filling

Topping:
1 cup sour cream (approximately)
1/2 bag miniature marshmallows

Dissolve Jello in boiling water. Add cherry pie filling. Let set. Mix together sour cream and marshmallows. Spread on top of jello. Refrigerate until ready to eat.

Green Jello Salad

1 (6 oz) pkg lime Jello
1/3 cup sugar
2 cups boiling water
1 TBSP lemon juice
1 1/2 cups pineapple juice and water
2 pkgs dream whip
1 (8 oz) pkg. cream cheese
1 lb. 4 oz. can crushed pineapple

Pour boiling water over the jello and sugar. Stir and add lemon juice. Then add the pineapple juice and water mixture. Let soft set (about 2 hours in the fridge). Whip dream whip (according to pkg. directions) and then whip the cream cheese into the dream whip. Add crushed pineapple to the Jello, then fold in the dream whip mixture into the Jello. Refrigerate until set. A little harder to make than the Red Jello, but well worth the effort!

Cranberry-Orange Sauce

2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips and juiced
1/2 cup sugar
1 cinnamon stick

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

French Bread or Rhodes Rolls

Store bought

Cream Soda

In bottles of course!

Pumpkin Pie

3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
1 can (12 oz) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream, Cool Whip or Ice Cream for topping

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.