INGREDIENTS
Cake
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
Pudding Mixture
1 cup sugar
1/4 cup unsweetened baking cocoa
Dash salt
1 1/3 cups boiling water
DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder and 1/2 teaspoon salt. Stir in milk, butter and vanilla until well blended. Spread batter in ungreased 8-inch square or 9-inch round cake pan.
2. In small bowl, mix 1 cup sugar, 1/4 cup cocoa and dash salt. Sprinkle evenly over batter. Slowly pour boiling water over sugar mixture. (Don't stir!)
3. Bake 40 to 50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve with ice cream. Store in refrigerator.
Tuesday, February 23, 2010
Tuesday, February 9, 2010
Carrabba's Olive Oil Dip
I make this & serve it with sliced loaves of french bread. It's so yummy!
Ingredients~
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
Directions~
1.Combine all ingredients, except oil, on a shallow bowl or plate.
2.Pour olive oil over.
Serve with fresh-baked bread for dipping.
Ingredients~
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
Directions~
1.Combine all ingredients, except oil, on a shallow bowl or plate.
2.Pour olive oil over.
Serve with fresh-baked bread for dipping.
Sunday, February 7, 2010
Chicken Fried Steak
This is one of the first "difficult" recipes I attempted to make back when I was first learning new recipes. The gravy is just wonderful, so creamy with a nice kick of spice in the undertones of flavor. It's not healthy, but it is O' so worth it!
Ingredients
2 1/2 cups all-purpose flour, divided
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1/2 teaspoon celery seeds
2 tablespoons chili powder
3 eggs, lightly beaten
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying
2 1/2 cups milk
1 cube beef bouillon
Directions
1.In a shallow bowl, combine 2 cups of the flour, salt, garlic salt, celery seeds, chili powder and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
2.Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
3.Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.
Ingredients
2 1/2 cups all-purpose flour, divided
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1/2 teaspoon celery seeds
2 tablespoons chili powder
3 eggs, lightly beaten
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying
2 1/2 cups milk
1 cube beef bouillon
Directions
1.In a shallow bowl, combine 2 cups of the flour, salt, garlic salt, celery seeds, chili powder and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
2.Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
3.Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.
*Sour Cream Pork chops
Ingredients
6 boneless pork chops
salt, pepper & garlic powder to taste
1 onion, sliced
1 large bell pepper, sliced
1 can Butterball chicken broth
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions
1.Season pork chops with salt, pepper, and garlic powder. In a skillet over medium-high heat, brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion & pepper slices. Pour chicken broth over chops. (add a little more salt & pepper to taste) Cover, and cook on Low 7 to 8 hours.
3.After the chops have cooked, in a small bowl, blend 2 tablespoons flour with the sour cream; mix in a little juice from the crock pot to thin, pour into crockpot & stir, breaking apart chops slightly as ya go. Turn slow cooker to High for 20 to 30 minutes, or until sauce is slightly thickened. Stir. Serve over flat noodles.
Extra notes ~
~If you don't like onions, omit them or dice them small & put them in first, under the chops. They will be completely dissolved by the time it's done.
~For a quick & easy meal. Fry twice as many pork chops & freeze extras for use in this recipe next time.
6 boneless pork chops
salt, pepper & garlic powder to taste
1 onion, sliced
1 large bell pepper, sliced
1 can Butterball chicken broth
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions
1.Season pork chops with salt, pepper, and garlic powder. In a skillet over medium-high heat, brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion & pepper slices. Pour chicken broth over chops. (add a little more salt & pepper to taste) Cover, and cook on Low 7 to 8 hours.
3.After the chops have cooked, in a small bowl, blend 2 tablespoons flour with the sour cream; mix in a little juice from the crock pot to thin, pour into crockpot & stir, breaking apart chops slightly as ya go. Turn slow cooker to High for 20 to 30 minutes, or until sauce is slightly thickened. Stir. Serve over flat noodles.
Extra notes ~
~If you don't like onions, omit them or dice them small & put them in first, under the chops. They will be completely dissolved by the time it's done.
~For a quick & easy meal. Fry twice as many pork chops & freeze extras for use in this recipe next time.
*Honey-Lime Pork Chops
Ingredients
2 limes (juiced & quartered)
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
Directions
1.In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from the heat for 6-7 minutes on each side or until juices run clear.
OAMC~ Double/triple recipe. Add all ingredients into a Zip-bag bag & freeze until needed.
2 limes (juiced & quartered)
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops
Directions
1.In a large resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from the heat for 6-7 minutes on each side or until juices run clear.
OAMC~ Double/triple recipe. Add all ingredients into a Zip-bag bag & freeze until needed.
Red Skinned Potato Salad
Ingredients
4 pounds red potatoes, chunked, boiled until tender, & drained,
4 boiled eggs, chopped
1 pound bacon, fried, chopped
2 stalk celery, chopped
1 tablespoon dill pickle relish
2 cups mayonnaise
2 tablespoons vinegar
salt and pepper to taste
Directions
Mix mayo, vinegar, chopped eggs, relish, chopped celery, chopped bacon, salt, & pepper together in a large bowl. Add boiled potatoes. Mix well. Chill.
4 pounds red potatoes, chunked, boiled until tender, & drained,
4 boiled eggs, chopped
1 pound bacon, fried, chopped
2 stalk celery, chopped
1 tablespoon dill pickle relish
2 cups mayonnaise
2 tablespoons vinegar
salt and pepper to taste
Directions
Mix mayo, vinegar, chopped eggs, relish, chopped celery, chopped bacon, salt, & pepper together in a large bowl. Add boiled potatoes. Mix well. Chill.
*Mini Sausage Chimichangas
Ingredients
1 (12 ounce) package Hot Flavor Jimmy Dean Hot Pork Sausage
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
2 tablespoons fresh lime juice
4 ounces Mexican style shredded cheese
1 (16 ounce) package egg roll wrappers
1 cup canola oil
Directions
1.In a large skillet, cook sausage, onion, cumin and chili powder over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Stir in garlic, remove from heat; set aside to cool 5 minutes.
2.Transfer sausage to a large mixing bowl; stir in lime juice and cheese. For each chimichanga, place 2 rounded tablespoons of mixture on egg roll wrapper; roll according to package instructions.
3.To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time about 3 minutes or until deep golden brown; drain on paper towels. Serve with sauce if desired (see recipe below).
OAMC~ Make a triple batch, separate & freeze the mixture. Then just defrost, spoon into the egg rolls & cook them up in no time.
1 (12 ounce) package Hot Flavor Jimmy Dean Hot Pork Sausage
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
2 tablespoons fresh lime juice
4 ounces Mexican style shredded cheese
1 (16 ounce) package egg roll wrappers
1 cup canola oil
Directions
1.In a large skillet, cook sausage, onion, cumin and chili powder over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Stir in garlic, remove from heat; set aside to cool 5 minutes.
2.Transfer sausage to a large mixing bowl; stir in lime juice and cheese. For each chimichanga, place 2 rounded tablespoons of mixture on egg roll wrapper; roll according to package instructions.
3.To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time about 3 minutes or until deep golden brown; drain on paper towels. Serve with sauce if desired (see recipe below).
OAMC~ Make a triple batch, separate & freeze the mixture. Then just defrost, spoon into the egg rolls & cook them up in no time.
Cinnamon Rolls
I started making these years ago & everyone still begs for them!
Ingredients
3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (18.25 ounce) package white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup white sugar
Directions
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4.Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls.
5.Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
6.Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.
Ingredients
3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (18.25 ounce) package white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup white sugar
Directions
1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4.Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls.
5.Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
6.Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.
*Meat Loaf
I've tried several recipes over the years & this is definitely our family's favorite.
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2.In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3.Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4.Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
OAMC~ Double/triple recipe, freeze before cooking.
Ingredients
1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
2.In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
3.Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
4.Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
OAMC~ Double/triple recipe, freeze before cooking.
*Spinach Cheese Manicotti
I usually brown some chicken & spread it around between the manicotti
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 cup water
1 (8 ounce) package manicotti shells (or Jumbo Shells)
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine ricotta, spinach, and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3.Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4.Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
OAMC~ double/triple batch & freeze before baking.
Ingredients
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 cup water
1 (8 ounce) package manicotti shells (or Jumbo Shells)
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, combine ricotta, spinach, and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
3.Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
4.Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
OAMC~ double/triple batch & freeze before baking.
Chicken Salad
Sometimes I toss in cheese, grapes, apples, nuts &/or onions.
Ingredients
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
Directions
1.In a large bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.Toss the chicken & celery into the mayonnaise mixture, and stir to coat. Chill until serving.
Ingredients
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
Directions
1.In a large bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.Toss the chicken & celery into the mayonnaise mixture, and stir to coat. Chill until serving.
Banana Pudding
Ingredients
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2.Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
1.In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2.Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Cottage Cheese Chicken Enchiladas
This enchilada recipe is so creamy and delicious. Every time we make this for a crowd, everyone raves about its flavor and asks for the recipe. Even people who don’t like cottage cheese, love these delicious enchiladas!
Sometimes, when we’re in a hurry, we just layer everything (except the tortillas) into a 9 x 13 baking dish and bake it without the tortillas. Then we scoop it out into warmed tortillas.
Samantha has taken this recipe and added her own twist to it. The next time she reads this, I encourage her to write it down as she goes and send it to me so I can add it here! 💕
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt and a couple shakes of ground black pepper
12 (6 inch) flour tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Directions
1.To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken and green chile peppers and saute until browned, add taco seasoning and prepare meat mixture according to taco package directions.
2.To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3.Preheat oven to 350 degrees F (175 degrees C).
4. Lightly grease a 9x13 baking dish and pour in enough red enchilada sauce to cover the bottom of the pan.
5. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and shredded cheese.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Pico de Gallo Chicken Quesadillas
This is the BEST Pico de Gallo topping I’ve ever had. It’s massively better than any canned or jarred sauce you could buy. Don’t skip it, it makes a world of difference!
2 tomatoes, diced
1 onion, finely chopped (Optional only!!! - I don’t use it)
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1 green bell pepper, thinly sliced
2 cloves garlic, minced
6 (10 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
Directions
1.In a small bowl, combine tomatoes, 1/2 of the onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2.In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet, shred and set aside.
3.Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the other half of the onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4.In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Crack Dip~
This scrumptious & highly addictive creamy dip came to us from Sean's wife, Jacki. It quickly became a family favorite and is requested for every family gathering.
Crack Dip
Ingredients
2 (16oz) packages of hot Jimmy Dean Pork Sausage
2 (8oz) packages of Philadelphia Cream cheese
2 (10oz) cans of Mexican Rotel
Directions
1.In a large skillet, cook sausage and over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Drain.
2.In a crock pot, mix cooked sausage, cream cheese, & Rotel, stirring frequently until melted.
3.Turn crockpot to low & enjoy. (Serve with Tortilla Scoops)
Crack Dip
Ingredients
2 (16oz) packages of hot Jimmy Dean Pork Sausage
2 (8oz) packages of Philadelphia Cream cheese
2 (10oz) cans of Mexican Rotel
Directions
1.In a large skillet, cook sausage and over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Drain.
2.In a crock pot, mix cooked sausage, cream cheese, & Rotel, stirring frequently until melted.
3.Turn crockpot to low & enjoy. (Serve with Tortilla Scoops)
Watch carefully, it will burn easily.
Kalua Pig in a crockpot
Kalua Pig is a staple in our house. It is delicious served on its own but I love it topped with coke slaw and served on Hawaiian roles.
It’s a great meal for a crowd or for when you need to stretch your dollar.
1st night - Serve on rolls. (Purchase a bulk pack of you’ll make bbq on an additional night.)
2nd night - Use a portion of the leftovers to make Dirty Rice and cheese burritos.
3rd night - Mix in some bbq sauce to the remainder of the meat and serve BBQ sandwiches. Use extra rolls from a bulk pack to stretch your dollar a little further.
*Anyone who has been around this meat cooking will remember, the smell of the meat constantly cooking overnight can become a bit much. When I was pregnant, we would often put our crockpot in the garage or place it on the stove with the vent on while it cooked.
Ingredients 1 (at least 6 pound) pork butt roast
3 tablespoons Hawaiian sea salt
3 tablespoon liquid smoke flavoring
Directions
1. Remove excess fat. Pierce pork all over with a carving fork. Place in slow cooker & rub salt then liquid smoke over meat.
1. Remove excess fat. Pierce pork all over with a carving fork. Place in slow cooker & rub salt then liquid smoke over meat.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
4. Serve on Hawaiian Rolls
4. Serve on Hawaiian Rolls
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