Queso

Queso

4 T butter

1 onion,diced

2 cloves garlic, minced

1 jalapeno, diced (opt)

1 t salt

1 t cumin

1 t smoked paprika

1 1/2 c heavy whipping cream

4 oz cream cheese

2 c Cheddar cheese, shredded

1 c pepper jack cheese, shredded

1. Melt butter in a large pot. Saute onion, garlic, & jalapeno until soft; stir in spices.

2. Whisk in cream and heat to simmering; stir in cheeses and cook, stirring frequently, until melted.

Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

 

Bacon Brussels Sprouts

 Bacon Brussels Sprouts

1 lb bacon, cut in small pieces

2 lb Brussels sprouts, halved

salt & pepper, to taste

1. In a large pot on medium-high heat, fry bacon until crispy; transfer bacon to a plate lined with paper towels. Add sprouts to pot and toss in bacon grease.

2. Cook, covered, for 10 minutes, stirring occasionally. Stir bacon back in and cook for an additional 3-5 minutes over medium-low heat. Add salt and pepper just before serving.

BLT Dip

BLT Dip
1 lb bacon, cooked and chopped
8 oz cream cheese, softened
1/4 c mayonnaise
1/4 c sour cream
1 c Cheddar cheese
1 t onion powder
1 t garlic salt
1 t paprika
1 c chopped lettuce
1 c chopped tomatoes


1. Mix about 1/3 of the bacon with the cream cheese, mayonnaise, sour cream, cheese, and seasonings; spread in a deep pie dish.
2. Sprinkle with lettuce, tomatoes, and remaining bacon.
Serve with sliced vegetables, or crackers.

Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
1/4 c sun-dried tomatoes in oil, drained and chopped
8 oz cream cheese, softened
1/2 c sour cream
1/2 c mayonnaise
10-15 dashes Tabasco sauce
1 t salt
1/2 t pepper
2 green onions, thinly sliced

1. Blend everything except the green onions in a food processor; add green onions and pulse a few times. Serve at room temperature.

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped
2 jalapenos, seeded and diced
3/4 c sugar
juice of 1 lime
pinch of salt
2- 8 oz pkgs cream cheese, softened

1. In a food processor, pulse cranberries until roughly chopped. Add the rest of the ingredients except for the cream cheese, and process until well combined. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. When ready to serve, spread cream cheese in a serving dish (roughly 9x13 size); top with cranberry mixture.
Serve with crackers (we prefer Wheat Thins) or tortilla chips.

Lemon Cream Cheese Crescents

Lemon Cream Cheese Crescents
1 block cream cheese, softened
3 T sugar
juice of 2 lemons, separated
2 cans crescent rolls
1/2 c powdered sugar

1. Preheat oven to 350*.
2. Whip cream cheese, sugar, and juice of 1/2 of a lemon together; spoon 1 T onto each crescent roll and wrap up.
3. Bake for 20-25 minutes.
4. Meanwhile, whisk together powdered sugar and juice of remaining 1 1/2 lemons; brush over hot rolls.

Cream Cheese Pinwheels

Cream Cheese Pinwheels
2 blocks cream cheese, softened
1 pkg Ranch dressing mix
1/2 t pepper
5 green onions, thinly sliced
5-8 burrito-sized flour tortillas
1 bell pepper, finely diced


1. In a medium bowl, mix cream cheese, the majority of the Ranch packet (to taste), black pepper, and green onions. Spread evenly on tortillas.
2. Sprinkle bell pepper on tortillas and roll up tightly. Refrigerate for at least an hour, then slice and serve.

Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.

Naan

Naan
1 t yeast
3/4 c lukewarm water
1 1/4 t sugar, separated
1 t salt
1/4 t baking soda
2 c flour
2 T olive oil
2 1/2 T Greek yogurt

1. Combine yeast, water, and 1/4 teaspoon sugar in a glass bowl; let sit for about 10 minutes, until frothy.
2. In a separate bowl (I like to use my Kitchenaid with the hook attachment), mix the remaining teaspoon of sugar with the salt, baking soda, and flour; stir in oil, yogurt, and yeast mixture to form dough.
3. Cover the dough in a warm place for 3-4 hours, until doubled in size.
4. Knead the dough and then separate into 6- 8" circles.
5. Place pizza stone in the oven; preheat oven to 500* and then switch it to broil.
6. Wet your hands slightly before handling the dough and placing it on the pizza stone.
7. Bake for 2-3 minutes, flipping halfway through, until puffed up and golden. You should be able to fit 2-3 of the naan on the stone at a time. Wait a few minutes between batches to allow the stone to heat back up again.

Basic Hummus

Basic Hummus
1- 15 oz can garbanzo beans, drained
2 cloves garlic
2 T olive oil
salt and pepper to taste

1. Place beans in a medium saucepan, add enough water to cover, and cook over medium-high heat until the beans start to float.
2. Meanwhile, in a small pan, sauté garlic in a bit of olive oil.
3. Combine beans, garlic, and olive oil in a food processor and process until smooth and creamy. Salt and pepper to taste, and serve warm.

Frank's Red Hot Buffalo Dip

Frank's Red Hot Buffalo Dip
2- 8 oz pkgs cream cheese, softened
1 c blue cheese dressing
1 c Frank's Buffalo Sauce
1 c cheddar cheese
2- 12.5 oz cans chicken breast, drained

1.Preheat oven to 350*.
2. Whip cream cheese in a medium bowl; stir in dressing, Frank's sauce, and cheese.
3. Add chicken and transfer to a 9x13 pan.
4. Bake 30 minutes, or until heated through.

Man Dip

Man Dip
1 lb breakfast sausage or ground beef
1 block [light] cream cheese
1- 10 oz can Rotel

1. Brown the meat in a large pan; drain.
2. Melt cream cheese in to meat and stir in Rotel.
Serve warm with tortilla chips.

Mexicorn Dip

Mexicorn Dip
1 c [light] sour cream
1/2 c [light] mayonnaise
3 green onions, finely chopped
3 jalapenos, seeded and finely diced
1 red bell pepper, finely diced
3- 11 oz cans Mexicorn, drained
2 c shredded Cheddar cheese

1. In a medium bowl, blend sour cream and mayonnaise; add remaining ingredients and mix until well-incorporated.
Keep refrigerated and serve with vegetables, tortilla chips, Fritos, etc.

Bacon Jalapeno Cream Cheese Crescents

Bacon Jalapeno Cream Cheese Crescents
1 block [fat-free] cream cheese, softened
1-2 jalapenos, seeded and diced
1- 16 oz pkg bacon, cooked and crumbled
2 c shredded Cheddar cheese
2 t garlic salt
2 cans crescent roll dough (8 crescents each)

1. Preheat oven to 350*.
2. In a medium bowl, combine cream cheese, jalapeno(s), bacon, Cheddar, and garlic salt until well-incorporated.
3. Roll out each can of dough into four equal sections (2 crescents per section); spoon equal amounts (1/8th) of filling on to each section of dough.
4. Cut dough on perforated line (to separate crescents) and then cut each crescent in half lengthwise. You should end up with 32 mini crescents.
5. Roll crescents as usual (from large end to small end) and place on an ungreased cookie sheet.
6. Bake for 15 minutes until golden brown.

Baked Zucchini with Sweet Onion Dip

Baked Zucchini with Sweet Onion Dip
3 medium zucchinis
1 T salt
1/2 T butter
1/2 yellow onion, diced
1 T apple cider vinegar
1 T honey
1/2 T mustard
1 c [light] mayonnaise
2 eggs
1 T water
1 c Italian breadcrumbs
1/2 c Parmesan cheese

1. Cut each zucchini into 9 equal pieces lengthwise (3x3); cut each stick down to about 3" long.
2. Place zucchini in a colander over a bowl and toss with salt; let sit for at least an hour, allowing the zucchinis to sweat out their juices.
3. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
4. In a medium frying pan, melt butter over medium heat and add onion; saute onions for 20-30 minutes until they have caramelized, stirring occasionally. They should be browned.
5. Take pan off heat and let it rest while you put vinegar, honey, and mustard in food processor.
6. Add onions and puree (with the feed hole open to allow steam to escape) until smooth; add mayo and pulse until incorporated.
7. Remove zucchini from colander and dry them well.
8. In a shallow dish, whisk eggs and water; in another shallow dish, combine breadcrumbs and cheese.
9. Dip zucchini in egg wash and then in breadcrumbs; space evenly on cookie sheet.
10. Bake for about 13 minutes, until starting to turn brown, flip sticks and bake for an additional 13-15 minutes until golden brown and crisp. Serve with dip.

Black Bean Dip

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Baked Potato Chips

Much healthier than anything you'll buy in a bag.

Baked Potato Chips
2 large or 3 medium russet potatoes, cut into 1/8"-thick slices
2-3 T olive oil
2-3 t black pepper
2-3 t salt

1. Preheat oven to 450* and line two baking sheets with foil.
2. Place all ingredients in a large ziploc bag; shake to coat evenly.
3. Spread potatoes out on baking sheets in a single layer.
4. Bake for 25 minutes, rotate sheets (top/bottom and front/back), and bake for another 8-10 minutes, until golden brown.

Baked Tortilla Chips/Pita Chips

Baked Tortilla Chips/Pita Chips
Any number of tortillas (corn make better tortilla chips; flour have a taste and consistency more like pita chips)
Olive oil
Salt or Garlic salt or Cinnamon-sugar mixture (for sweet, churro-like chips)

1. Preheat oven to 350* and line a baking sheet with foil.
2. Brush both sides of each tortilla with oil and stack.
3. Cut the tortillas into pieces (sixths work well).
4. Spread the chips out in a single layer on baking sheet and season with salt, or garlic salt, or cinnamon-sugar mixture.
5. Bake until golden brown and crisp, rotating the baking sheet once, about 12 to 15 minutes.