GOOD 'N' HOT DIP
Had New Year's Eve 2006. We all really liked it. Found in crock pot book pg. 10.
1# ground beef
1 # bulk sausage
1 can cream of chicken soup
24 oz jar salsa
1 # Velveeta cheese, cubed
Chips
Brown beef and sausage. Combine meat, soup, salsa and cheese in slow cooker.
Cover and cook on high 1 hour. Stir. Cook on low until ready to serve.
Serve with chips.
Showing posts with label velveeta. Show all posts
Showing posts with label velveeta. Show all posts
Wednesday, October 14, 2015
Saturday, November 2, 2013
LOADED BROCCOLI CHEESE AND BACON SOUP
My favorite Broccoli Cheddar soup is the one in the McCleve cookbook pg. 56.
Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman). But you could do it in the crockpot which was nice. Also used cream of celery soup instead of making a soup base. Could easily add more vegetables than the recipe calls for.
http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html
We all loved this! Took about an hour to prepare, but so worth it. Would be perfect in a bread bowl. I used the square skillet and biggest pot. Would be easy to double and take to another family or feed the missionaries.
LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.
3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard
In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.
The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12
1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving
Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.
Variations
Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman). But you could do it in the crockpot which was nice. Also used cream of celery soup instead of making a soup base. Could easily add more vegetables than the recipe calls for.
http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html
We all loved this! Took about an hour to prepare, but so worth it. Would be perfect in a bread bowl. I used the square skillet and biggest pot. Would be easy to double and take to another family or feed the missionaries.
LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.
3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard
In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.
The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12
1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving
Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.
Variations
Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Tuesday, February 5, 2013
NACHO DIP
FAMOUS QUESO DIP
Combine 2 cans (10 oz. each) ROTEL (use mild) and 1 package (2 lbs) VELVEETA, cubed, in a microwaveable bowl.
Microwave on high 5 min or until completely melted, stirring after 3 min.
Combine 2 cans (10 oz. each) ROTEL (use mild) and 1 package (2 lbs) VELVEETA, cubed, in a microwaveable bowl.
Microwave on high 5 min or until completely melted, stirring after 3 min.
Tuesday, April 24, 2012
TACO BAKE
TACO BAKE
We loved! Great with spanish rice and green salad. Used 8" springfoam pan. Instead of salsa con queso I used: mixed 1# velveeta and 1 can mild rotel and microwaved 5 minute stirring every 1-2 minutes.
UPDATE: We also like with corn, chips and guac. This is one of Scott's favorite dishes.
http://www.thecountrycook.net/2012/05/taco-bake.html
BEEF TACO BAKE
http://foodisablessing.blogspot.com/2011/10/beef-taco-bake.html
Goes good with tortillas or chips. I agree with what Emily McCleve said about this recipe when she posted it on her blog:
One of my neighbors gave me this recipe a few weeks ago. It sounded simple and tasty, so I was excited to try this week. I tweaked it just a bit to my personal preference, and it tasted great. Each night, it gets better and better somehow. And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising. Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied. I'm definitely keeping this one.
1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsatortillas (optional)
sour cream (optional)
cheese (optional)
1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat. Stir in taco seasoning (and however much water the taco seasoning tells you to add).
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish. Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream. Enjoy it again and again until it's gone.
We loved! Great with spanish rice and green salad. Used 8" springfoam pan. Instead of salsa con queso I used: mixed 1# velveeta and 1 can mild rotel and microwaved 5 minute stirring every 1-2 minutes.
UPDATE: We also like with corn, chips and guac. This is one of Scott's favorite dishes.
http://www.thecountrycook.net/2012/05/taco-bake.html
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size) (can crisp in oil first - we liked)
1/2 cup salsa con queso
1 1/2-2 cups shredded Mexican cheese blend (any kind of cheese is good or a mixture)
sour cream, optional
olives, optional
fresh tomatoes, optional
Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con quest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.
Give it a good stir, until thoroughly combined. It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.
Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.
I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan. Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese. Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes. Add toppings (sour cream, tomatoes, olives). Then slice and serve.
http://foodisablessing.blogspot.com/2011/10/beef-taco-bake.html
Goes good with tortillas or chips. I agree with what Emily McCleve said about this recipe when she posted it on her blog:
One of my neighbors gave me this recipe a few weeks ago. It sounded simple and tasty, so I was excited to try this week. I tweaked it just a bit to my personal preference, and it tasted great. Each night, it gets better and better somehow. And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising. Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied. I'm definitely keeping this one.
1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsatortillas (optional)
sour cream (optional)
cheese (optional)
1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat. Stir in taco seasoning (and however much water the taco seasoning tells you to add).
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish. Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream. Enjoy it again and again until it's gone.
Thursday, March 18, 2010
CORNBREAD
2nd edition McCleve recipe that Aunt Sharon submitted is really, really good. That is the one I normally take to the coast. Jenna really likes it.
PLANT-BASED CORNBREAD
We all really liked this. Good topped with butter (I didn't do), honey, blue agave or maple syrup. We had with homemade mac & cheese. Would be so good with beans or chili.
Preheat oven to 400. Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)
Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)
In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar. Set aside.
In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).
In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce. Mix until well combined.
Add dry ingredients to the wet and mix until just combined being careful not to overmix.
Pour mixture into cast iron skillet. Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
Once the cornbread is finished, let cool, slice and serve as a side dish with chili.
CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church. I did win 2nd place with Steve's chile recipe. It had a sweet taste to it but not too sweet.
UPDATE: YUM! Is great if you are craving something sweet! I added a can of creamed corn (did less water than cake mix called for because of corn).
Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional
Cook in a cookie sheet or 9x13 depending on how thick you want it. Baked at 375 (in 9 x 13) for about 30 min.
CREOLE CORN BREAD
PLANT-BASED CORNBREAD
We all really liked this. Good topped with butter (I didn't do), honey, blue agave or maple syrup. We had with homemade mac & cheese. Would be so good with beans or chili.
Preheat oven to 400. Lightly cover cast iron skillet with coconut oil or use parchment paper (I used the paper)
Using warm water, create flax eggs (2) (so 2 T flax and 6 T water)
In a separate bowl or glass measuring cup mix together 1 cup milk (almond or oat milk) and 2 T apple cider vinegar. Set aside.
In a mixing bowl combine 1 cup whole wheat pastry flour, 1 cup corn meal, 1 T baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Add 1/2 cup pickled jalapenos and mix (I used 1 can diced green chiles - we thought we would like it better with creamed corn).
In a large bowl, combine milk milk mixture, flax eggs, water and apple sauce. Mix until well combined.
Add dry ingredients to the wet and mix until just combined being careful not to overmix.
Pour mixture into cast iron skillet. Bake in oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
Once the cornbread is finished, let cool, slice and serve as a side dish with chili.
CHURCH CORNBREAD
We had this at a Chile dinner October 2016 before the trunk or treat at the church. I did win 2nd place with Steve's chile recipe. It had a sweet taste to it but not too sweet.
UPDATE: YUM! Is great if you are craving something sweet! I added a can of creamed corn (did less water than cake mix called for because of corn).
Mix together:
2 boxes Jiff cornbread mix
1 box yellow cake mix
anything that all the boxes call for (eggs, milk etc.)
creamed corn, optional
Cook in a cookie sheet or 9x13 depending on how thick you want it. Baked at 375 (in 9 x 13) for about 30 min.
CREOLE CORN BREAD
This was different, but we all liked it. Would be a good way to get rid of extra rice. Came from Taste of Home Contest Winning pg. 156
2 cups cooked rice
1 cup yellow cornmeal - plus a little more for the pan
1/2 cup chopped onion
1-2 T seeded chopped jalapeno peppers (I used 1 T green chilies)
1 tsp salt
1/2 tsp baking soda
2 eggs
1 cup milk
1/4 cup oil
1 can (16 oz) cream-style corn
3 cups (12 oz) shredded cheddar cheese (I had velveeta on hand so that is what I used)
In a large bowl, combine the rice, cornmeal, onion, peppers, salt and baking soda. In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese.
Sprinkle a well greased 10" ovenproof skillet with cornmeal (I used round stoneware). Pour batter into skillet. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Serve warm.
Friday, August 22, 2008
APPLES
APPLE NUT MUFFINS
McCleve Cookbook (2nd edition) pg. 21
We all really liked. Makes lots of muffins. Takes some time to make.
DUTCH APPLE CAKE
Taste of Home pg. 252
Start preparing 3 hours in advance. We thought it was okay - kinda plain. Tasted better the next day. The homemade cinnamon ice cream made it better. Went well together.
APPLE-HAM GRILLED CHEESE
Taste of Home pg. 64
Scott really likes, I am not a huge fan of grilled sandwiches with velveeta.
SPINACH APPLE SALAD
Taste of Home pg. 65
A fun salad to make - we liked.
APPLESAUCE JELLO
Taylor Relief Society pg. 30
Good, thick. We have tried both peach and cherry. Liked both. Good way to use applesauce.
APPLE PIE SPREAD
McCleve Cookbook (2nd edition) pg. 21
We all really liked. Makes lots of muffins. Takes some time to make.
DUTCH APPLE CAKE
Taste of Home pg. 252
Start preparing 3 hours in advance. We thought it was okay - kinda plain. Tasted better the next day. The homemade cinnamon ice cream made it better. Went well together.
APPLE-HAM GRILLED CHEESE
Taste of Home pg. 64
Scott really likes, I am not a huge fan of grilled sandwiches with velveeta.
SPINACH APPLE SALAD
Taste of Home pg. 65
A fun salad to make - we liked.
APPLESAUCE JELLO
Taylor Relief Society pg. 30
Good, thick. We have tried both peach and cherry. Liked both. Good way to use applesauce.
APPLE PIE SPREAD
found in the Friend - very easy to make and yummy. Next time I would cut the apples smaller.
4 cooking apples (anything except red delicious)
1/2 cup apple cider
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
Peel and core apples. Cut into 4 pieces (or smaller). Put apples in a glass dish and pour cider over them. Cover the dish with a lid. Microwave for 2 minutes. Stir. Put the lid back on and stir for 2 more minutes. Stir again and then cook for another 2 minutes.
Stir in all the other items. Put back into microwave and then don't cover the bowl. Cook on high for 10 minutes, stirring a few times. When the spread is thick, it is ready.
Can be stored in refrigerator for up to 2 weeks.
SWEET POTATO APPLE BAKE
Yummy! Easy to make. Made 1/2 of the recipe and put in round stoneware. A perfect side dish to pork or chicken.
6 medium tart apples, peeled and thinly sliced
2 medium sweet potatoes, peeled, halved and thinly sliced
1 cup quick-oats
1/2 cup packed brown sugar
1/4 tsp each of cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 TBL butter or margarine, melted
In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple/potato mixture. Cover and bake at 350 for 40 minutes. Uncover; bake 15-20 mintues longer or until apples and potatoes are tender.
APPALOOSA APPLESAUCE CAKE (Cowboy Cookbook pg. 210)
Very yummy! Make in angel food cake pan.
Would like to try:
TREASURE STATE APPLE CAKE W/CARAMEL SAUCE (Cowboy Cookbook pg. 210)
Yummy! Easy to make. Made 1/2 of the recipe and put in round stoneware. A perfect side dish to pork or chicken.
6 medium tart apples, peeled and thinly sliced
2 medium sweet potatoes, peeled, halved and thinly sliced
1 cup quick-oats
1/2 cup packed brown sugar
1/4 tsp each of cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 TBL butter or margarine, melted
In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple/potato mixture. Cover and bake at 350 for 40 minutes. Uncover; bake 15-20 mintues longer or until apples and potatoes are tender.
APPALOOSA APPLESAUCE CAKE (Cowboy Cookbook pg. 210)
Very yummy! Make in angel food cake pan.
Would like to try:
TREASURE STATE APPLE CAKE W/CARAMEL SAUCE (Cowboy Cookbook pg. 210)
Subscribe to:
Posts (Atom)