The Cheese Dip That Will Make You Popular

Ingredients

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced or chopped green onions

Thinly sliced poblano peppers, roasted if desired

Instructions

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with tortilla chips, fresh heated tortillas, or Frito’s Scoops for dipping.

CINNAMON ROLL CAKE

Cake:

3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

jalapeño popper dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.

Zuccini cheese “bread”

Love cheese but hate carbs?
TOTAL TIME: 0:50
PREP: 0:15

INGREDIENTS

3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Those cornbread thingies

1 cup flour

1 cup cornmeal

1/2 cup sugar

1 tsp salt, 1 1/2 tsp baking powder

Add water to mix (not too thick)

 Salt and baking powder or just an estimate since I just spoon them. I use Crisco shortening to cook them. The secret is to keep grease in the pan to give better flavor.  I spoon out tablespoon sizes. You can make a smaller batches, just make flour and corn meal the same amount and sugar half of the amount. Add salt and baking powder accordingly. Enjoy. 

Try frying these in bacon grease.  These are good served with chili or anywhere you would serve cornbread. 

Bacon cheddar beer scalloped potatoes

1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground chile de arbol (can substitute cayenne pepper, to taste)
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup beer, Belgian style wheat beer (Blue Moon)
1/2 cup reduced sodium chicken broth*
8 ounces mild cheddar cheese, shredded
3/4 cup half & half
1 cup whole milk
1 teaspoon Worcestershire sauce
24 ounces bacon, cooked, drained and chopped
3 pounds red potatoes, sliced thin


Move rack to center of oven and preheat oven to 350°F.
In a medium saucepan over medium-low heat, melt butter. Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Add garlic, chile, paprika, salt, and pepper. Whisk to combine.
Slowly add beer, chicken half and half. Whisk until there are no lumps. Add cheese and whisk constantly until you have a smooth mixture. Add milk and Worcestershire. Reduce heat to low.
Butter a 3 quart casserole dish. Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce. Halfway through add half of chopped bacon on top of cheese layer. Continue layering cheese sauce and potatoes. Reserve the remaining bacon.
Bake for 70-90 minutes, until potatoes are tender. Top with remaining bacon for the last 10 minutes of cook time. Allow potatoes to rest for 20 minutes before serving to thicken up. Serve and enjoy!

*If you do not have chicken broth, you can heat ½ cup water and ½ teaspoon chicken bouillon to substitute.

Ingredients

Rolls
1 package (8 count) refrigerated crescent rolls
4 oz. cream cheese, cold
2 Tbsp. granulated sugar
¼ tsp. lemon extract
zest of ½ lemon

Glaze
1 c. powdered sugar
1½ Tbsp. lemon juice
zest of ½ lemon

Instructions
In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.
Beat on medium-high speed until mixture comes together.
Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.
Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes.
Place 2 inches apart on a lightly greased or parchment -lined baking sheet.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Let rolls cool on a wire rack.
Once cool, prepare glaze by combining all ingredients until smooth.
Drizzle glaze evenly over rolls.