August 17, 2011
August 11, 2011
RECIPE: Charleston Cheese Dip
Charleston Cheese Dip This recipe is Trisha Yearwood's and comes from her recipe book, Georgia Cooking in an Oklahoma Kitchen.
It's a great tailgate option for the upcoming football season.
1/2 cup mayo
8 oz pk cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated monterey jack cheese
2 green onions, finely chopped (I left this out just as I do most all veggies. I don't mind onions but didn't feel it necessary to purchase them.)
Dash of cayenne pepper (I also left this out for the same reason)
8 Ritz crackers, finely crushed
8 slices of bacon, crumbled
Preheat oven to 350 degrees F.
In a bowl, mix cream cheese, mayo, sharp cheddar, monterey jack, onions, and pepper (if you wish).
Transfer mixture into shallow baking dish.
Top with crushed Ritz crackers.
Bake 15 minutes.
Top with bacon.
Serve immediately with crackers, corn chips, or bagel chips.
This recipe was as tasty as it looks and worth the effort (which wasn't much effort at all). Serve immediately. I sealed up the leftovers and it didn't taste all that great later.
Ingredients
1/2 cup mayo
8 oz pk cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated monterey jack cheese
2 green onions, finely chopped (I left this out just as I do most all veggies. I don't mind onions but didn't feel it necessary to purchase them.)
Dash of cayenne pepper (I also left this out for the same reason)
8 Ritz crackers, finely crushed
8 slices of bacon, crumbled
Directions
Preheat oven to 350 degrees F.
In a bowl, mix cream cheese, mayo, sharp cheddar, monterey jack, onions, and pepper (if you wish).
Transfer mixture into shallow baking dish.
Top with crushed Ritz crackers.
Bake 15 minutes.
Top with bacon.
Serve immediately with crackers, corn chips, or bagel chips.
This recipe was as tasty as it looks and worth the effort (which wasn't much effort at all). Serve immediately. I sealed up the leftovers and it didn't taste all that great later.
August 10, 2011
August 4, 2011
RECIPE: Mexican Doritos Casserole
I didn't care much for this dish but everyone else seemed to really like it, so I thought some of you might too. I forgot that crunchy chips don't stay crunchy after you bake them. That's what bummed me out the most.
You can find the original recipe here.
2 cups shredded cooked chicken
(I used two chicken breasts left over from my taco chili)
1 cup shredded cheese
(I used cheddar)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel diced tomatoes, drained
1/2 packet taco seasoning
1 bag of Doritos
1. Pre-heat oven to 350° F
2. In a mixing bowl, combine all ingredients except Doritos
3. In a greased 2 qt dish, put a layer of crushed Doritos, then a layer of chicken mixture. Repeat once, ending with a layer of the chicken mix. Top with shredded cheese and cover. Bake for 30-35 minutes.
You can find the original recipe here.
Ingredients
2 cups shredded cooked chicken
(I used two chicken breasts left over from my taco chili)
1 cup shredded cheese
(I used cheddar)
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel diced tomatoes, drained
1/2 packet taco seasoning
1 bag of Doritos
Directions
1. Pre-heat oven to 350° F
2. In a mixing bowl, combine all ingredients except Doritos
3. In a greased 2 qt dish, put a layer of crushed Doritos, then a layer of chicken mixture. Repeat once, ending with a layer of the chicken mix. Top with shredded cheese and cover. Bake for 30-35 minutes.
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