Beefy Skillet Queso Dip

Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!


Beefy Skillet Queso Dip 

1/4 pd ground beef
1 14 oz. can refried beans
16 oz. Velveeta Cheese, cubed
15 oz. can Hormel Chili (No Beans)
1 C. milk
2 tsp paprika
4 tsp chili powder
1/2 tsp cumin
1 TBL lime juice

Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts. Serve warm with tortilla chips.

enjoy,

Pimiento Cheese Spread

 Ahhh pimiento cheese spread! Remember that stuff from the little glass jars from like the 70s? That's what I grew up eating. We're not Southern so we never had the real deal. So this recipe came about while watching a food tv show, she made pimiento cheese for grilled cheese sandwiches and served with a homemade tomato soup. It sounded delicious so I decided to make it. I found four recipes and took something from each to combine them. As I was making it I realized it was very similar to my cheese ball recipe I've always made!

This is a versatile recipe, serve with crackers, veggies or do what I loved most...make a grilled cheese sandwich with it! I liked it best at a cool room temperature, it's easier to spread.

Pimiento Cheese Recipe 
adapted from Food Network, Southern Living, Deep South Dish and The Pioneer Woman

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
1 TBL Dijon mustard
1 tsp. onion, finely grated
1/2 tsp. (gf) Worcestershire sauce
8 ounces sharp Cheddar, shredded
8 ounces Jack, shredded
Salt and pepper to taste
4 ounces, Sliced Pimientos, drained and diced

Combine all (except pimientos) and mix with a mixer until sooth. Stir in pimientos. Refrigerate at least 1 hour before serving. Use in celery sticks or make as grilled cheese sandwiches.

I grew up eating it in celery sticks. My kids loved these!

I used a gluten free bread for my sandwich, YUM!

 enjoy,

Cream Cheese & Bacon Stuffed Jalapeños

Everything is better made at home right? Shhh, I'd like to keep my job though lol. We make these yummies at work for you to take and bake and I thought I'd make them for my family at home. Mr. and I ate about the whole pan, they're that addicting! I baked them for 25 minutes and they were good, the cheese didn't melt out and the jalapeños were just slightly crunchy. You can go 5 more minutes if you want them softer. Don't waste those baked on little cheesy crunchies either, mmm!

Cream Cheese & Bacon Stuffed Jalapeños

6 slices bacon
12 medium-large fresh Jalapeños
8 oz brick cream cheese, cold (can use less fat one)
1/2 C. or so, cheddar cheese, shredded

Cook bacon in a hot skillet until just crispy. Drain and let cool. Once cooled, diced up finely, set aside.
Cut jalapeños in lengthwise, cut out seeds and membrane (or be daring and keep some in if you want spicy!).
With a sharp, wet knife, cut cream cheese into 12 even slices. Add a slice to each jalapeño half. Top with a little cheddar and a sprinkle of bacon. Place on a lined baking sheet and bake 350' for 25 minutes. Best served warm.

cold cream cheese & a wet knife make it easy to slice

easy to "fill"! 

ready to bake

nom nom! It's like two treats in one!

 enjoy,

Tuna Salad Cucumber Bites

 Here's a great little snack or light lunch idea. I use my favorite tuna salad recipe and have a rice cracker with it. Add a thinly sliced cucumber for a little refreshing crunch. A nice take on the same old sandwich.


Tuna Salad Cucumber Bites

2 cans solid white tuna in water, drained (be sure it's gluten free, no broth/soy)
1/2 cup light mayo (or more to your desired consistency)
1 TBL yellow mustard
2 TBL dill relish
1/4 tsp freshly ground pepper
1/2 tsp dried dill
1/4 tsp dried onion powder
1/4 tsp garlic powder
Rice crackers
Sliced cucumber

Combine all until thoroughly mixed through. Add a little to each rice cracker, top with a cucumber slice.

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enjoy,

Get Your Snacks On

Now we're not football people (Mr. likes his Nascar), but I hear the Super Bowl is coming up so let me help you prepare your snacky food menu. Now remember I have two blogs with recipes on them, so some may be going way back, some you probably haven't seen before. OK let's see what I've got for you, if you're still hungry, let me know...

Sweet and Spicy Sticky Hot Wings



Chicken Salad Sandwiches



Loaded Nachos



Bacon Wrapped Jalapeno Chicken Bites

Sloppy Joes
 


Saucy Roast Beef Big Mouth Sliders




Cheeseball Dip



  Chicken, Bacon and Cream Cheese Mini Taquitos



Sparkling Watermelon Lemonade



Puppy Chow



Chocolate Oreo Cake



Cheesecake (top with your favorite topping)



Did you like this post? If so, please share it and PIN it! =)

enjoy,

Bacon Wrapped Jalapeno Chicken Bites

I brought these tasty bites to our New Years Eve party at friends. Bacon, chicken, jalapeno & cream cheese, grilled. YUM. I made so many, (I used 2 packages of bacon worth and 1 8oz neufchatel cheese) and when I went to get another to eat at the party, they were GONE! They are a little time consuming to make ( make ahead and keep chilled, until ready to grill) but I will make them again.

Bacon Wrapped Jalapeno Chicken Bites
adapted slightly from salad in a jar

8 chicken tenders, slightly flattened and cut in two
3-ounce package softened cream cheese
1 fresh jalapeno pepper, seeded and finely chopped
2 TBL crushed garlic
8 slices bacon, cut in half
Salt & pepper to taste

Combine the jalapenos, garlic and cream cheese together. Lightly season chicken with salt and pepper. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Fold or roll chicken to enclose cream cheese mixture the best you can. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides. About 8 minutes a side (you want the bacon done), just cut in half to see that it's done.

I thought threading them onto skewers would be easier to grill (then cut the skewers into pieces), but it didn't matter, most burnt apart.

 

enjoy,

Crab Cake Stuffed Shrimp {Gluten Free}

I made these for our Thanksgiving lunch/appetizer/snack time. They were my splurge for everyone. I adapted the recipe for gluten free but if you're not GF, go ahead and use the regular ingredient. The only issue I had with these is, 1 Tablespoon of the crab cake mixture was almost too much per shrimp, so I recommend using a little less or you may not have enough for all the shrimp. They were a great 2 bite appetizer. I had, oh...a few. =)


Crab Cake Stuffed Shrimp {Gluten Free}
slightly adapted from Taste of Home

20 uncooked jumbo large shrimp (about 1 pound)
1 egg, beaten
1/2 cup soft (gluten free) bread crumbs
1 tablespoon mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt-free seasoning blend (Mrs. Dash is gluten free)
1/4 teaspoon pepper
1/8 teaspoon dried oregano
Dash cayenne pepper
1 (6 ounces) real lump crab meat, drained if canned
2 tablespoons grated Parmesan cheese
1 teaspoon paprika

Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve (cut almost all the way through). Open shrimp flat and place butterflied-side down in a greased or parchement lined 15-in. x 10-in. x 1-in. baking pan.

In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place about 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm. Yield: 20 appetizers.

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enjoy,

Layered Mexican Dip

I have been making this recipe for a long time now, but forgot about it until a friend mentioned it as something to bring to our neighborhood potluck party. It's always a hit as it was for the party, I brought home not even a 1/4 of the pan as leftovers. It's great with the beef since it's like a meal too, but I also made a small portion for my Niece minus the beef.

Layered Mexican Dip
adapted from allrecipes

1 1/2 pounds ground beef
Taco seasoning packet
1 (16 ounce) can refried beans
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 (8 ounce) container sour cream
1 cup guacamole
1/2 small red onion, diced
1 cup salsa
1 (2.25 ounce) can black olives, drained and chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions (I forgot to add mine)

 In a large skillet, brown ground beef. Drain. Add back to skillet and add taco seasoning according to packet. Set aside to cool to room temperature.

Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 1 1/2 cups of shredded cheese on top of beans. Sprinkle seasoned beef on top of cheese. Sprinkle red onions then salsa over beef. Spread sour cream very slowly on top of salsa. Spread guacamole on top of sour cream. Sprinkle remaining shredded cheese. Sprinkle on tomatoes, black olives, and green onions on top.
Keep refrigerated, remove 1 hour before serving.


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enjoy,

Sweet and Spicy Sticky Hot Wings

I saw this recipe used for chicken strips and thought I'd make a twist on it using hot wings instead. I used a bag of frozen hot wings and doctored them up. Man were these good! They are spicy so the little kids didn't eat them, and you know if you stop eating spicy, it just hurts more...so I kept eating, lol. That plate below is mine, gone. LOL, we had these with pizza and I ate them first since they're so sticky I wanted that all done with before I ate pizza. I had eaten more hot wings than Mr. did. If you're not grilling this Memorial Day weekend, or want something else go to with the grilled foods, serve these wings up, I promise everyone will like them.

Sweet and Spicy Sticky Hot Wings

adapted from Favorite Family Recipes and Life as a Lofthouse

6 tablespoons Cholula Chili Garlic Hot Sauce

3/4 cup Brown Sugar
4 tablespoons water
2 lb frozen hot wings

In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes.

Bake hot wings according to package, in the last 5 minutes of cook time, toss wings with sticky sauce, and place under a broiler for a few minutes until you can see the sauce become thick and sticky. (I cooked mine about 40 minutes total time)

sharing these wings with

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enjoy,

Loaded Nachos

These are becoming a regular here, everyone loves them. You make them with what you like and heat it all  up in the oven for a few, take the tray to the table and eat family style (leftovers won't survive, they'll turn soggy). There is not an official recipe, but I'll tell you what's on these ones:

Loaded Nachos
white corn tortilla chips
1/2 lb cooked seasoned ground beef
1/2 can refried beans
1 C drained chunky salsa
gooey nacho cheese (jarred salsa con queso)
drained jalapeno slices (for my serving)
drained sliced olives
sour cream

Preheat oven to 350'.
Line a cookie sheet with foil, sprayed with non stick spray. Add a layer of chips, add ground beef, beans,  salsa, cheese and jalapenos. Heat in oven for about 10-15 minutes. Add olives and sour cream and Enjoy!

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enjoy,