On the bottom of a 9×13 pan, spread, in order:
1 can of refried beans
1 cup of sour cream (premixed with 1 package taco seasoning or 1 T bulk taco seasoning)
guacamole (or 2 avocados smashed in with 1 1/2 t lemon or lime juice and 1/3 c chopped cilantro)
chopped tomatoes or salsa
green onions
shredded cheddar or mexican blend cheese
chopped olives
I saw this Alton Brown recipe for soft pretzels on Cooking with my Kid. We LOVED them. I really love the pretzels you can buy at the mall – the soft, salty yumminess. This is probably as close as you can get at home, and as a bonus – they’re super easy. Yeah!!
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all purpose flour
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Tastes best when warm.
After bringing 2 cups sugar and 1/2 cup milk to a boil, add 1 teaspoon vanilla (or any other flavoring you want) and food coloring. Stir until the food coloring is all mixed in, and pour in a large bowl over 8 cups of popcorn. Stir very well. Then lay out on foil to give it some time to “unstick” before combining colors. You could also turn these into popcorn balls really easily.
We sprinkled some Christmas sprinkles on some of the colors. Just have fun!
adapted from the Sisters Cafe
I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween. It’s yummy and different.
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.
I’d show you a picture, but when I opened the fridge this morning, the leftovers fell on the floor, scattered, and the dish broke, too. Bummer, because this stuff is GOOD and was going to be lunch today.
2 cans diced tomatoes, mostly drained
1 can shoepeg corn (can substitute with any corn, but shoepeg is BEST), drained
1 small can chopped olives
1/2 bunch cilantro, chopped
2 avocadoes, chopped
4 green onions, fine chopped
1 envelope dry Italian dressing (original directions said “NOT Zesty!” but I used Zesty because it’s what I had and it was great)
juice of two limes
Toss and enjoy.
From Kraft Food and Family
Spread out 8 oz of soft cream cheese, and layer with a can of rinse, drained black beans, a can of Rotel and shredded cheese.
I think we’ll do loaded baked potatoes for dinner tonight. It’s still cold and snowy and something warm and low effort sounds perfect. I thought I’d make a list of toppings that we like and that sound good – did I miss your favorite? Let me know!
broccoli
melted cheddar
bacon crumbles
tomatoes
green onions
chili
black beans
kidney beans
bleu cheese (with the bacon – yum!)
mushrooms
sour cream
butter
small cubes of ham
peas
shredded taco chicken or beef
(Can you tell I just went through the Sweet Tomatoes line in my mind?!)
We just decided to plant potatoes in our garden for the first time. I wonder how much better these will taste in the fall with FRESH homegrown potatoes.
From my friend Melanee. This is so good and so fun.
1 – 8 oz package cream cheese, softened
1/2 cup buter, softened (DO NOT use a substitue like margarine)
1/4 teaspoon vanilla
3/4 cup powdered sugar
2 T packed brown sugar
3/4 c miniature semisweet chocolate chips
3/4 cup finely chopped pecans
graham crackers or honey maid chocolate sticks
Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars. Beat until just combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture onto a large piece of plastic wrap and shape into a ball. Refrigerate 1 hour longer. Roll ball in pecans. Serve with graham crackers or graham sticks.
1 can refrigerated crescent dinner rolls OR a refrigerated pie crust
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion
1 egg
3 tablespoons whipping cream
Several ways to get these started mush some of the roll dough or pie crust into a ball. Now you can either press that dough into a tart pan, mini cupcake tin, OR just make a cup shape with an indentation yourself. Mix everything else together and fill in the holes. Bake at 375 for 15-20 minutes.
I hear that there is a restaurant in Provo called Magelby’s that has awesome rolls. This is the “mimic” recipe. They are dang good.
Grab however many Rhodes frozen dinner rolls you want to make for dinner. Put 1/2 cup mayo in one bowl, 1/2 cup melted butter in another bowl, and 1/2 cup freshly grated parmesan cheese in a third bowl. Dip the top of each frozen roll first in the mayo, then the butter, then the cheese. Place each roll cheese side up in a very well greased muffin tin. Sprinkle with garlic powder (or garlic salt) and dried parsley. Let rise for 5-6 hours, and then bake at 350 for 15-20 minutes.
I love it when my neighbor makes this!
In a saucepot, combine
3 sticks butter
2 cups sugar
1 1/2 cups Karo syrup
Boil for 3 minutes
while that’s melting together, add
1 box golden grahams
1 box rice chex
1 small bag shredded coconut
1 small bag slivered almonds
add mix together in a large bowl.
When the sauce is ready, pour over cereal mix and combine well.
Oh, so yummy. Serve with sliced apples.
3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp. maple syrup
1/2 tsp. ground cinnamon
1/2 cup butter, softened
2 cups grated cheddar cheese
1/2 t salt
1 t paprika
1 cup flour
Blend together butter, cheese, salt and paprika. Stir in flour. Roll into about 30 balls. Put on baking sheets about 2 inches apart. Bake at 400 for 10-15 minutes. Serve hot. These can be baked ahead and frozen on baking sheets, then stored in plastic bags in the freezer. If frozen in advance, thaw and reheat on baking sheet at 300 for 5 minutes.
1 pkg cream cheese
1/3 cup blue cheese
1/4 cup whipping cream
1 egg, slightly beaten
1/4 t pepper
1/3 c roasted red peppers
flat leaf parsley
pastry shell
After poking holes all over the pastry shell, bake until slightly browned. Combine cream cheese, blue cheese, whipping cream, egg and pepper. Beat until well combined and fluffy. Pour into cooked pastry shell. Place slices of red peppers and parsley on top. Bake for 20-25 minutes. Let set for 20 minutes before cutting. Slice into wedges and serve warm.
Julie Cooks 