The other night I needed a dish to take to a backyard grill out and this one was just what I needed. It was easy to transport because it is in a crock pot and super easy to make. This recipe was given to me by my Aunt in 1996 and I have been making it ever since. It reminds me of those chili con queso dips you get at the tex-mex restaurants like Carlos O’Kelly’s. Use it as a side dish, a snack, or a meal in itself! So, let’s get started making some delicious dip.The ingredients you need are: one pound ground beef, 2 lb. pound box of Velveeta cheese, 1 (15 oz) can hormel chili or I used some frozen chili from my Old Fashioned Chili recipe that I had, 1 (16 ounce) can refried beans, and 1 (16 ounce) jar of mild Pace Picante sauce.

Cut your cheese into cubes and put into the crock pot.

 Add the mild Pace Picante sauce, refried beans, and chili. 

 Now add your browned hamburger.

Heat in crock pot on high until the cheese melts stirring occasionally. Now you are ready to enjoy this dip with your friends.

Hamburger Taco Dip

2014-07-11 23:47:27

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Ingredients

1. 1 lb. ground beef
2. 2 lb. box Velveeta cheese cubed
3. 1 (15 oz.) can Hormel Chili or your own homemade chili
4. 1 (16 oz.) can refried beans
5. 1 (16 oz.) jar mild Pace Picante sauce

Instructions

1. Cut your cheese into cubes and put into the crock pot. Add the mild Pace Picante sauce, refried beans, and chili. Now add your browned hamburger. Heat in crock pot on high until the cheese melts stirring occasionally.

Cooking Up Cottage https://www.cookingupcottage.com/

This is a great recipe to make for any party or picnic this summer. I have made, or at least thought about making, this delicious wrap for every party I have hosted for the last 10 years! I even took these wraps on several picnics last summer, since they are easy to make and take in your cooler or picnic basket. Feel free to omit the avocado or to substitute your favorite meat for the turkey. So…let’s get wrapping!

Let’s start by mixing the light sour cream and cream cheese together.

Now set the sour cream and cream cheese aside and we can get the avocado ready. Cut the avocado in half.

Remove the pit and then peel the avocado.Cut the avocado in slices.

Take out one of your tortillas and spread it with the sour cream and cream cheese mixture.

Layer the two cheddar cheese slices, turkey, two swiss cheese slices and the four avocado slices on the tortilla.

Roll up the wrap.  Repeat this with the remaining tortillas.

Wrap each tortilla in plastic wrap and place it in the refrigerator for at least an hour.

Cut the wraps into 1 inch slices or cut in half if taking to a picnic. 

Garnish each wrap slice with a toothpick through an olive and arrange on your serving platter with a side of salsa. Bon appétit!

Turkey and Avocado Wraps

2014-06-06 11:38:55

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Ingredients

1. 1 lb. sliced deli turkey
2. 3 oz. of cream cheese (softened)
3. 3/4 cup of light sour cream
4. 5 (9 inch) flour tortillas
5. 10 slices of cheddar cheese
6. 10 slices for swiss cheese
7. 1 ripe avocado

Instructions

1. Let's start by mixing the light sour cream and cream cheese together. Now set the sour cream and cream cheese aside and we can get the avocado ready. Cut the avocado in half. Remove the pit and then peel the avocado. Cut the avocado in slices. Take out one of your tortillas and spread it with the sour cream and cream cheese mixture. Layer the two cheddar cheese slices, turkey, two swiss cheese slices and the four avocado slices on the tortilla. Roll up the wrap. Repeat this with the remaining tortillas. Wrap each tortilla in plastic wrap and place it in the refrigerator for at least an hour. Cut the wraps into 1 inch slices or cut in half if taking to a picnic. Garnish each wrap slice with a toothpick through an olive and arrange on your serving platter with a side of salsa. Bon appétit!

Cooking Up Cottage https://www.cookingupcottage.com/

One of my favorite appetizers yesterday was deviled eggs. These are so easy to make, but we hardly ever have an opportunity to sample them.  Most people only get to enjoy them at Easter dinner and Thanksgiving dinner.  Well if you are like me, you have a bunch of multicolored hard boiled eggs in your refrigerator and this recipe would be a great way to use them up. 

We start this recipe with one of the easiest way to make hard boiled eggs.  First put 6 eggs in a pot and fill with water to cover all of the eggs.
I have more that 6 in my pan, but the extras are not for this recipe.  Now bring the eggs to a boil on the stovetop.  Once they have started to boil, pull the pan off of the stove and put the lid on the pan.  Then let the eggs sit on the counter covered for 20 minutes.  When 20 minutes is up, you can run them under cold water and peel off the shells. 

After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper.  Mix all of the ingredients well.  Now you can pipe the yolk mixture in the white half of the egg.  I use a ziplock bag to pipe the yolk into the egg white.  Scoop the mixture into a ziplock bag and cut the tip of one corner off.Once you get all of the eggs filled, they are ready to display on a plate.  You can sprinkle them with paprika or parsley flakes. I did both.

Deviled Eggs

2014-04-21 12:12:32

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Cook Time

20 min

Cook Time

20 min

Ingredients

1. 6 eggs
2. 1/4 cup mayonnaise
3. 1 teaspoon prepared mustard
4. 1 teaspoon vinegar
5. 1/2 teaspoon sugar
6. 1/4 teaspoon salt
7. 1/4 teaspoon pepper
8. Paprika or parsley flakes to garnish

Instructions

1. We start this recipe with one of the easiest way to make hard boiled eggs. First put 6 eggs in a pot and fill with water to cover all of the eggs. I have more that 6 in my pan, but the extras are not for this recipe. Now bring the eggs to a boil on the stovetop. Once they have started to boil, pull the pan off of the stove and put the lid on the pan. Then let the eggs sit on the counter covered for 20 minutes. When 20 minutes is up, you can run them under cold water and peel off the shells. After the shells are all peeled off, you can cut each egg in half and scoop out the yolk with a spoon. Now in a bowl mash the yolks. Then add in 1/4 cup of mayonnaise, 1 tsp. of prepared mustard, 1 tsp. of apple cider vinegar, 1/2 tsp. of sugar, 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix all of the ingredients well. Now you can pipe the yolk mixture in the white half of the egg. I use a ziplock bag to pipe the yolk into the egg white. Scoop the mixture into a ziplock bag and cut the tip of one corner off. Once you get all of the eggs filled, they are ready to display on a plate. You can sprinkle them with paprika or parsley flakes. I did both.

Cooking Up Cottage https://www.cookingupcottage.com/