Tuesday, February 25, 2014

Jalapeno Popper Dip


2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies 
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted


Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.

Spread the dip into a greased casserole dish.
I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake 
in a preheated 375 degree oven for about 20 minutes. 

You want the top to get browned and the dip
to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.

Sunday, March 27, 2011

Crock Pot Chicken Fajitas

Long time no post!  Okay, so here is one of our new favorite recipes.  I will admit that taste is not the only reason it is a favorite - I love that it takes almost no time at all and then it cooks all day and dinner is ready whenever!

We usually double the recipe because then we can eat it for several days, but it works just fine in these portions.

-3-4 chicken breasts, these can be frozen or fresh just make sure they are boneless
-about 4 cups of salsa (I never measure so this a guesstimate), I always use Pace Picante, we like medium heat but mild works great too
-1 green bell pepper diced up
-1 red bell pepper diced up
-1/2 an onion diced up

Place the chicken in the bottom of the crock pot.  Cover with salsa (this is where we estimate).  Throw the pepper and onion on the top.  Cover and place on low for 8 hours, or high for at least 4 hours and then low for 2 or more hours.  This can sit on low for up to at least 10 hours (it could probably go longer, but that is the longest I have left it).  If you want it to be chunkier then don't dice your veggies as fine.  When it is done then just use two forks to pull and shred the chicken, by this point it almost falls apart.  We just eat on tortillas with sour cream, cheese, and guacamole. 

Monday, December 13, 2010

Butter Rolls

I have had a lot of requests for this recipe to be made available - so here it is - enjoy!

2 Yeast Packets
2 cups lukewarm water
1 cup butter
1 cup sugar
6 beaten eggs
1 1/2 tsp salt
8 to 10 cups flour

-Mix yeast with 2 tablespoons of sugar and 2 cups of lukewarm water
-Add melted butter, sugar, and beaten eggs.  Mix well.
-Sift flour and salt - add to above gradually.  The mixture will be very sticky.  
-Cover with damp cloth.  Let rise for 2 hours.
-Stir down and put in refrigerator overnight, covered with damp cloth.
-When you are ready to use the dough flour your hands and take out what out what you need.  Roll out to 1/4 to 1/2 inch thick about the size of a 9 inch pie.  Brush with melted butter.  Cut like you are cutting a pie.  Roll up each piece starting with the wide end.  Place on cookie sheet and cover.  
-Let rolls rise for 4 - 5 hours.  That is what makes them light. 
-Bake at 375 for 10 minutes.  
-After baking brush with melted butter.  

Each recipe yields about 60 medium rolls.