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.

Sausage Egg & Spinach Casserole

Sausage Egg & Spinach Casserole

2 lb breakfast sausage

18 eggs

1/2 c heavy whipping cream

1/2 t salt

1/2 t pepper

1/2 t red pepper flakes (opt)

1 t garlic powder

2 1/2 c cheddar cheese, divided

2 heaping handfuls (or 4 c) spinach, roughly chopped 

1. Preheat oven to 400* & grease a 9x13 pan.

2. In a big pan or pot over medium-high heat, brown sausage.

3. While sausage is cooking, mix together eggs, cream, spices, and 1 cup cheese.

4. When the sausage is just done, throw in spinach and let wilt. Temper the egg mixture by adding the sausage/spinach one spoonful at a time, stirring after each, until both mixtures are combined.

5. Pour into prepared pan & cook, uncovered, for about 30 minutes, until egg is set up and cheese has browned. Allow casserole to rest for about 10 minutes before serving. 

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Chocolate Mousse Cake

Chocolate Mousse Cake

CAKE:

2 c sugar

1 3/4 c + 2 T flour

3/4 c cocoa powder

1/2 t baking powder

2 1/2 t baking soda

1 t salt

2 eggs

1 c buttermilk

1/2 c oil

2 t vanilla

1 c boiling water

MOUSSE:

4 egg yolks

1/4 c sugar

1 3/4 c heavy whipping cream, separated

1 1/4 c chocolate chips

3/4 c powdered sugar

1. Preheat oven to 350* and grease a bundt cake pan*.

2. Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

3. Add eggs, buttermilk, oil, and vanilla and mix until well combined; stir in boiling water (batter will be thin) and pour into cake pan.

4. Bake for 50-55 minutes, until it passes the toothpick test.

5. Combine yolks, sugar, and 1/2 cup cream in double boiler and cook, whisking frequently, until it's thickened, expanded, and lightened in color, about 7-10 minutes. Remove from heat and set aside.

6. Microwave chocolate chips in 30 second intervals (you can start with a minute), until melted and smooth. Whisk chocolate into double boiler.

7. In a separate bowl, whisk remaining 1 1/4 cup cream with powdered sugar until stiff peaks form.

8. Fold 1/3 of the whipped cream into chocolate mixture until well combined; fold 1/3 of the chocolate mixture back into the whipped cream; fold remaining whipped cream back into the chocolate mixture.

*One 9x13 - bake for 35-40 minutes | two 9" round pans - bake for 30-35 minutes | cupcakes - bake for 22-25 minutes

Slow Cooker Chicken & Pink Sauce

Slow Cooker Chicken & Pink Sauce

24 oz jar marinara sauce

1 onion, diced

2 cloves garlic, minced

1 lb chicken, cubed

salt and pepper, to taste

1 t Italian seasoning

2 bay leaves

11 oz Alfredo sauce

8 oz cream cheese

1 lb pasta, cooked

fresh basil, for garnish

1. Place a thin layer of marinara sauce in the bottom of slow cooker; add onion, garlic, chicken, seasonings, and Alfredo sauce.

2. Cook on low for 6 hours, or on high for 4 hours; stir in cream cheese about a half hour before serving.

3. Remove bay leaves and serve over pasta, garnished with basil.

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Italian Sausage Soup

Italian Sausage Soup

1 T butter

1 onion, diced

2 cloves garlic

1 lb Italian sausage

1 zucchini, diced

4 c chicken broth, separated

1 t basil

1 t oregano

1 bay leaf

1/4 t cayenne pepper

14 oz can Italian diced tomatoes

8 oz cream cheese

2 c fresh spinach, roughly chopped

Parmesan cheese

 

1. In a large pot, melt butter; coat onion and garlic in butter, then add sausage and zucchini.

2. Cook for about 5 minutes, until vegetables are soft and sausage is browned.

3. Stir in 3 cups broth and herbs, followed by tomatoes; bring to a boil, reduce to a simmer.

4. Whisk remaining broth with cream cheese until smooth & add to soup.

5. Toss in spinach and allow to wilt before serving, topped with Parmesan cheese.