Killer Queso

This creation is so good!! It's a new fave in our household. There are so many options to add to it to make it unique and your own...

Ingredients

1 block of cream cheese

1 block of Velveeta (the large size)

1 large can green chilies

1 container of Pico de Gallo (buy in your Fresh Produce section at the grocery store)

1 container of chopped cilantro (buy in your Fresh Produce section at the grocery store; I use the large container as my family loves cilantro. Some stores have two sizes...or you can always buy it and chop yourself.)

1 envelope of Taco Bell Taco Seasoning (or any taco seasoning...but this has the best flavor)

1 bag (2 cups) Tillamook Shredded Mexican 4 Cheese blend

Optional: if you want to add meat, you can add shredded chicken, sausage, ground beef, brisket, pulled pork, crawfish, small shrimp, or crabmeat. They all are good. Emmalee loves using crawfish, small shrimp or crabmeat. (It is really good.) 

If you like more seasoning...add McCormack's Organic Roasted Cumin to taste. 

Directions

In a really large skillet, place all ingredients. Turn stovetop on Medium High and start stirring. Once the mixture has completely melted, serve immediately with your favorite tortilla chips, Fritos style corn chips, or warm flour tortillas. (My girls like to take a warm flour tortilla and tear into strips...dipping into the queso.) This stores and freezes well. If it is a little thick when reheating, add some whole milk when reheating.

Enjoy!!

Kentucky Derby Jam Cake

My grandmother made this every year for her annual Kentucky Derby parties that were famous in these parts.  This was my favorite dessert that was part of the meal she served every year for 150 guests. Because this cake is so rich, it is better to make it as a sheet cake rather than a layer cake.  But if you like the richness, then go for it! I have seen some recipes call for blackberry jam and occasionally Grandma would use raspberry jam.  It's up to your personal preference!

Cake Ingredients:

1 3/4 c. all-purpose flour

1 1/2 c. sugar

1 1/4 c. raisins

1 c. finely chopped pecans

1 c. strawberry preserves

3 eggs

1 c. vegetable oil

1 c. buttermilk

1 tsp.vanilla extract

1 tsp. baking soda

1 tsp.baking powder

1 tsp.ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tsp.allspice

1/2 tsp.salt

Cake Directions:

 Preheat oven to 350 degrees and spray 13x9 inch pan. Combine all ingredients into a large bowl less the  pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pan. Bake 40 minutes or until cake pulls away from side of pans. Once cooled, add caramel icing.

Caramel Frosting (double the ingredients if doing a layer cake)

Ingredients:

 

1 1/8 c. dark brown sugar

6 T. salted butter

1 tsp vanilla extract

1 1/2 T. white corn syrup

2 1/4 T whole milk

1 1/8 c. confectioners sugar

Directions:

Combine all ingredients less the powdered sugar in a sauce pan.  On low heat, stir until creamy. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.

Pizza Dogs

Yummy!!  This is a fun spin with hot dogs.  Instead of chili dogs, we like pizza dogs.  This is fun and the kids like to help make them.

Ingredients:
8 hot dog buns
8 hot dogs
4 string cheese - split lengthwise
Jar of Marinara or Pizza sauce
Pizza Cheese or Italian Cheese Blend (2 c.)
Garlic Butter
Pepperoni

Directions:
Preheat oven to 350 degrees.  Spread garlic butter inside buns.  Split the hot dogs lengthwise and place a lengthwise piece of string cheese in the split. Over each hot dog, spoon the pizza sauce.  Top with the shredded pizza cheese.  On top of that, place your pepperoni.  Bake for 25 minutes and serve.  Yummy!!

Slow & Easy Mexican Pork Stew

This is a very easy and tasty recipe that you can make as spicy as you would like it.  Add more jalapenos for more spice and none for those who can't handle the heat.  And with many slow cooking meals, this meal only improves with time if you need to make it a day or two ahead.

Ingredients: 
2 16 oz. jars Herdez Salsa Verde
1 large can diced green chilies
48 oz. chicken broth
4 T. Goya Olive Oil
boneless pork roast (at least 2 lbs)
4 cloves garlic, chopped
1/2 to 1 c.chopped fresh cilantro
1 onion, chopped
fresh jalapeno peppers chopped--optional
1 1/2 tsp. dried oregano
Fresh ground salt & pepper

Garnish:
chopped cilantro
Monterey Jack or Mexican Blend Cheese, shredded
sour cream

After heating the oil in a skillet, brown the pork all over.  Place the roast in the slow cooker and cook the onion and garlic in the drippings from the browning of the meat.  After the onions are translucent, pour the entire contents into the slow cooker.  Add the salsa verde, green chilies, cilantro, and jalapenos to the pot.  Then sprinkle the oregano, and add the fresh ground salt & pepper to taste.  Pour the chicken broth over the entire contents.  If that doesn't cover all the ingredients, add water until it does.  Cover and let it simmer on low for 7-8 hours.

When the cooking time has finished, shred the cooked pork in the pot.  Spoon the stew into bowls and garnish with cheese, sour cream, and cilantro.

Southern Banana Pudding Cake

My husband loves banana pudding.  It is one of his favorites.  Banana pudding is a light dessert for summer too. With that being said, I have seen acquaintances make this into a cake.  And I thought...I could do that.  So here is my easy breezy version...enjoy!!

Ingredients:

1 box Duncan Hines French Vanilla Cake Mix
1 tub French Vanilla Cool Whip
2 pkgs instant banana pudding
1 box Vanilla Wafers
Bananas

Directions:

Bake the cake in a 13x9 Pyrex dish, according to the instructions.  While the cake is warm, take the handle of a wooden spoon and poke holes all throughout the cake.  Make sure these holes are big enough so the pudding can seep through.

Make the instant pudding according to the instructions.  Once the pudding thickens, pour over the cake and smoothing it over.  Place the cake in the refrigerator and let it cool completely.

Frost the cake with the Cool Whip.  I let it set again.  Right before presentation & serving, I place vanilla wafers around the cake.  In a Ziploc bag, I crush more of the vanilla wafers and sprinkle over the cake.

When serving, I place a couple of the cookies on top with a fresh banana slice and serve. 

Deep South Reuben Casserole

My mom made this a lot growing up and I finally came across the recipe.  This is so delicious and super easy!!  I usually buy the corned beef in the meat market and cook it the night before so it is ready for me to make for dinner the next day.

Ingredients:

1 pound of corned beef, sliced thin or chopped
16 oz. sauerkraut, drained and rinsed
1/4 c to 1/2 c Thousand Island Dressing
3/4 lb of shredded Swiss cheese
6-8 slices Rye bread, cubed
1/4 c salted butter, melted

Directions:

Preheat oven to 350 degrees.  You can use either a 13x9 casserole dish or a taller one.  Whichever you do, you will layer it like lasagna.  Spray Pam in the dish and place the corned beef at the bottom. Spread the dressing over the meat and follow with placing the sauerkraut over the dressing.  Sprinkle with cheese.  Take the bread cubes and toss with the melted butter.  Place the mixture on top of the cheese.  Bake for approximately 30 minutes.

Borracho Bean Soup

It was freezing today, so I put a pot of beans on the stove and cooked them all day.  It was very good.  If it gets too spicy for you, add some sugar to the mix and it will cut the spice down.  Serve with Spanish rice. You can use a boxed brand...just double the recipe.  This goes great with cornbread.

Ingredients:

1 lb pinto beans (triple rinsed and soaked overnight)
2 cans Rotel
6 cloves garlic
3 T. Mexican Oregano
6 T. ground cumin
3 T. chili pepper
1 lb. bacon (cooked until crispy)
1 Knorr's bouillon cube onion
1 Knorr's bouillon cube garlic
2 Knorr's bouillon cube cilantro
3 quarts water
1 large onion, diced
3 cups fresh chopped cilantro
1 12 oz. bottle Mexican beer
Optional: can diced jalapenos 


Directions:

1. Make sure you really wash the beans as they will have rocks and sand in them.  I use my hands to place the clean beans into the pot. Add the water, beer, bouillon cubes, and garlic.  Bring to a boil.  Cover and simmer on 3 for 2 hours.

2. Add the spices, onion, cilantro, and Rotel to the pot.  Cook the bacon until crispy.  Add it to the beans.  Cover and simmer for another 2 hours.

3.  Cook the Spanish rice according to the recipe.  (To make the beans stretch, use two boxes.)  Once the rice is done, and to the pot of beans.  Serve with cornbread.