Out of This World Corn Dip

From Get in My Belly

In honor of Cinco de Mayo we are having a Mexican Fiesta at recipe group. My contribution was an appetizer called Out of This World Corn Dip

I changed this slightly from the original recipe.

Ingredients:

2 Cans of Corn
1 Can of Rotel
1 Small can of green chili's
1 small can of diced jalapeños (optional- I did not use these)
3/4 C May
3/4 C Sour Cream
1 t black pepper
1/2 t garlic powder
16 oz. cheddar cheese ( I used a Mexican blend of 4 cheeses)

Mix all ingredients in a bowl and mix well. Transfer to an oven safe dish and bake at 350 degrees for 15 minutes. Serve warm with crackers or tortilla chips.

Cream Cheese Corn

What You Need

1 pound of corn ( fresh or thawed)

1 Tablespoon of butter

3 oz of cream cheese

Pepper

Red Pepper Flakes *optional*

What To Do

In a medium saucepan combine – corn, butter, and cream cheese.

When it is heated through and cream cheese is melted season with pepper and red pepper flakes.

Easy Ranch Carrots

EASY RANCH CARROTS

 

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These carrots are SO simple to make and are absolutely delicious!

Recipe type: Side Dish

INGREDIENTS

• 1 (16 oz.) bag baby carrots
• 5 Tbsp. butter
• 3 Tbsp. brown sugar
• 1 package Hidden Valley Dip Mix, dry

INSTRUCTIONS

1. Steam carrots until soft and tender.
2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
3. Serve warm.

From Chef In Training

Fried Ice Cream Cake

Ingredients

• ¾ cup butter, softened
• 1½ cup brown sugar
• 3¾ cups Rice Krispies cereal
• ½ gallon vanilla ice cream, softned to a workable temperature
• favorite ice cream toppings, optional
• cinnamon (Opt.)
• Dipping Chocolate

Instrutions

1. In a large bowl, mix softened butter, brown sugar, cinnamon, and Rice Krispies cereal together.
2. Spread ½ of the Rice Krispies mixture evenly on the bottom of a greased 9x13 pan.
3. Smash a layer of  soft vanilla ice cream over the top of Rice Krispie layer until evenly distributed and as flat as possible.
4. Sprinkle remaining ½ of the Rice Krispies mixture over the top of ice cream layer.
5. Freeze until set up and ready to serve.
6. When ready to serve, remove from freezer and cut into squares. You can also melt chocolate over top and freeze it or top with carmel sauce. Eaither way is delish! 

Black Bean Chicken Soup

BLACK BEAN CHICKEN SOUP

This crock-pot soup is great for those cold winter days when you just don't want to cook. Filled with delicious ingredients and loads of flavor – you can't find an easier or yummier soup out there!

Ingredients

2 chicken breasts

1 c chicken broth

1 can black beans, drained

1 can corn, drained

1 c salsa

1 taco seasoning

1/2 c sour cream

1/2 c cheddar cheese

tortilla chips

Instructions

Step 1

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.

Step 2

2. Cook on low for 6 hours (or high for 3 hours).

Step 3

3. Remove chicken and shred. Re-add chicken.

Step 4

4. If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)

Step 5

5. Serve with tortilla chips.

Sweet and Spicy Thai Cucumber Noodles

What you will need

1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)

2 tsp kosher salt

1/2 c rice vinegar, seasoned or regular

1/2 c water

3 Tbs sugar

1/4 tsp red pepper flakes

2 Tbs minced red onion

Sesame Seeds (opt)

Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .

Quick Brazilian Cheese Rolls (Pao De Queijo)

I found this recipe on Our Best Bites after eating something similar at Tucanos.  I really like how easy and tasty they are and gluten free!!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18
*picture courtesy of Our Best Bites.

Pesto Potatoes

Pesto Potatoes Recipe:

(Makes 6-8 servings)

 

Ingredients:

5-6 medium russet potatoes

1 (10 ounce) jar Pesto sauce

3/4 cup Parmesan cheese

Directions:

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

Gluten Free Crepes

1/2 cup gluten free flour blend

1/2 cup of milk or almond milk

1/4 cup warm water

1 1/2 tbsp sugar or 1 tbsp honey

1/4 tsp salt

2 large eggs

2 tbsp butter

Combine all ingredients in your food processor or kitchen aid. Blend until smooth. (Do not over mix batter or it will become foamy). 

Pour batter into a pitcher, cover, and refrigerate for atleast 1 hour. (this will help your crepes cook right)

When you are ready to cook your crepe, grease the inside of a crepe pan or non-stick skillet with a small amount of oil or cooking spray. Place pan on medium heat.

Stir the batter and pour 2-3tbsp of batter into your pan, tilting to coat the bottom of your pan with a very thin layer of batter. Cook until the top is set and edges are slightly browned. Turn crepe over carefully and cook until the other side is lightly brown. {the second side always cooks faster}. Place cooked crepes on wax paper. I layer more wax paper after about 3 crepes and repeat until all the batter is cooked!

Serve with fresh fruit, nutella, syrup, or anything else your tastebuds desire. 

Reindeer Christmas Chex Mix

Reindeer Feed

• 6 cups Rice Chex® or Chocolate Chex® cereal
• 1 bag (12 oz) white vanilla baking chips (2 cups)
• 1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

Picture and recipe courtesy of Butter With a Side of Bread

Cream Cheese Chicken Chili

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

I usually remove the cream cheese and mix it up well in a small bowl before stirring it back into the chili or it can be lumpy. I also remove my chicken at this time to shred it and then I put it all back in the crockpot and stir.

Frozen Candy Bar Dessert

Crust:
16 oz. chopped pecans
2/3 C. brown sugar
4 T. melted butter
1 t. vanilla

*Grind up pecans in blender until fine, add brown sugar, melted butter and vanilla. Bake at 350 degrees for 12-15 minutes. Cool in fridge. This is enough for a 9 x 13 size.

1st Layer:
2- 3.4 oz instant vanilla puddings
2 C cold  milk
4 C. butter pecan ice cream, softened

*Whisk puddings and milk until thickened, fold in ice cream until smooth. Spread over cooled crust.

2nd Layer:
8 oz. cool whip
1 Butterfinger candy bar, crushed

*Spread cool whip over ice cream layer and sprinkle candy bar bits over cool whip. Cover and freeze for at least 2 hours before serving.

The original recipe for this called for a graham cracker crust but to make it gluten free I did a pecan crust and it was really good with it. You can substitute a graham cracker crust though if you want.

Picture and recipe courtesy of Taste of Home

Cheese Dip

8 oz. cream cheese, softened
1- 5 oz. jar Kraft Roka Blue Cheese
1- 5 oz. jar Kraft Old English Cheddar
1- 5 oz. jar Kraft Pimento Cheese
5-6 green onions, sliced
1 t. Worcestershire sauce
Sliced almonds (if desired)

Combine all ingredients. If refrigerated for a while this can be made into a cheese ball, otherwise it can be eaten as a dip with crackers or vegetables.

Wisconsin Cauliflower Soup

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour or cornstarch
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese and bacon bits for garnish.

Beef Stroganoff

1 lb. boneless beef sirloin steak
8 oz. sour cream
2 Tb. flour (I used cornstarch for gluten-free)
1/2 c. water
2 tsp. instant beef bouillon granules
1/4 tsp. pepper
2 Tb. butter
1 1/2 c. fresh mushrooms
1/2 c. chopped onion
1 clove garlic, minced

Hot cooked Noodles

Trim fat from meat. Partially frozen beef slices better, slice across the grain into bite size strips. In a small mixing bowl stir together sour cream and flour. Stir in water bouillon granules and pepper. Set aside. In a large skillet cook mushrooms and onions until softened in 1 Tbs. butter. Remove from skillet and cook meat in remaining butter until done. Drain fat. Return veggies to skillet. Stir in flour mixture into skillet. Cook and stir until thickened and bubbly. Serve over noodles. Makes 4 servings.

*picture Betty Crocker

Loaded Baked Potato Chicken Casserole

Ingredients

• 2 lbs chicken breasts, cubed 
• 10-12 small red or russet potatoes diced
• 1/2 cup olive oil
• 1  tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder
• 2 c. Mexican blend cheese, shredded
• 1/2 c. crumbled bacon 
• 1/2 c. chopped green onion 

Directions:

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper & garlic powder. Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream or ranch dressing.

This is one of my family's favorite meals! 

 Picture and Recipe Courtesy of My Sweet Little Steiner Family

Loaded Baked Potato Salad:

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

In a medium bowl whisk together the mayonnaise and sour cream until well mixed.  Add 3/4 of the chopped chives along with some salt and pepper.  Whisk to mix. Fold in the cheese and bacon.  Cover and chill for thirty minutes.

 Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.  Fold the cooked potatoes into the chilled dressing.  Garnish with the remaining chives.  I recommend serving this warm or at room temperature because it’s not as good cold. 

Serves 6-8

The original recipe called for chives but I used green onions and liked it a lot. I also used bacon pieces instead of cooking fresh bacon. I just crisped the bacon bits in the microwave for a few seconds before adding them to the dish. 

Picture & Recipe courtesy of Veronicas Cornucopia

Pizza Dip

Recipe and Picture courtesy of www.simply-gourmet.com
Recipe: Pizza Dip

2-8 oz packages of cream cheese, soft
1 cup of mayonnaise
1 cup of mozzarella cheese + 1.5 cups for topping dip
1/4 cup of parmesan cheese
3 tablespoons of green onion
1 cup of pizza sauce or marinara (you can use less, we just like the sauce)
toppings:  pepperoni, olives, mushrooms, red onion, hamburger, bell pepper, bacon, etc…


Preheat oven to 350. In a medium bowl, combine soft cream cheese, mayonnaise, 1 cup of mozzarella cheese, green onions and the parmesan cheese.  Stir well.

I used a round glass pie pan to cook it in.
Spread the cheese mixture in the bottom of the pan first.
Spread the pizza sauce next.
Sprinkle the cheese over the sauce.
Decide on your toppings and scatter those around the top of the cheese.
Bake the dip for 25 minutes or until bubbly.

Serve with chunks of french bread.

This dip is very hot when it comes out of the oven. Please be careful.  The cheese makes it stringy and gooey.

Grilled Chicken Caesar Pasta Salad

Ingredients:
3 cups grilled chicken, cut into bite-size pieces
6 oz (about 1/2 box) penne pasta, cooked and cooled*
4 cups Romaine lettuce, cut into small pieces
1 cucumber, diced
1/4 cup fresh basil, thinly sliced
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, cut in half
1/2 cup shredded Parmesan cheese (we used pre-shredded cheese that you buy in a bag)
1 bottle of your favorite Caesar salad dressing (I used Cardini's)

Directions:
Mix together all ingredients EXCEPT for the dressing. Pour desired amount of dressing on top (we used about half a bottle) and serve immediately (the salad starts to go soggy if you pour the dressing on ahead of time).

Makes 4 large servings.

To make this gluten-free I used some Gluten-Free pasta that I found at Wal-Mart.

Picture and recipe courtesy of http://sixsistersstuff.com

Honey Mustard Chicken with Bacon

Ingredients:
4 boneless, skinless chicken breasts
3/4 C honey
1/2 C mustard
lemon pepper to taste
4 slices of cooked bacon, cut in half
1 C. shredded mozarella cheese

Place chicken breasts in baking dish. Mix honey and mustard and spread over chicken. Sprinkle with lemon pepper to taste.  Bake for 25 minutes at 375 degrees. Remove from oven and place strips of bacon on the chicken (I laid the two pieces of bacon side by side crossway over the chicken) and then sprinkle cheese over the bacon. Put back in over for about 10 minutes more. Until cheese is melted and bubbly.