A friend introduced me to this dip many years ago. It easy and always gets eaten up. We used have get togethers with my girlfriends back when I lived in Ohio. We would talk about a book, watch movies, do spa like things with foot bathes and doing each other nails, play games or just whatever but always involved lots of talking and laughing. We also brought snacks. And this dip made it to all of them.
I now live in Colorado when I made this dip tonight for Michael's meeting I thought of all my girlfriends in Ohio and how much I miss them.
No picture but it is very easy and tasty.
2 - 8 oz. packages of Cream Cheese - softened
2 cups Salsa
2 cups Cheddar Cheese
Optional: 1/2 lb. browned hamburger with taco seasoning.
Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly.
I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.
Thursday, October 25, 2007
Sunday, October 14, 2007
Easy Chocolate Buttermilk Pie
Tonight we are going to friends for dinner and I am bringing dessert. This is a really rich pie and having just a little slice gives me a good chocolate fix!
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk (there is now powdered buttermilk on the market and I love having it around so easy to use and not having to worry about buying a quart and then not knowing what to do with the rest)
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust or homemade (this is one thing I am not good at - pie crusts)
Optional for Garnish
Whipped cream
Berries - strawberries or raspberries
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a sauce pan or double boiler and melt over low heat, stirring constantly. (I melt them in the microwave - 30 to 40 seconds,stir and go again for 30 to 40 seconds until melted)
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the pie crust; you might have about 1 cup of left-over batter if you don't use a deep dish pie crust.* Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream & berries just before serving if desired.
*take the 1 cup left and pour into a custard cup and bake for about 30 minutes -- always nice treat saved for later
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk (there is now powdered buttermilk on the market and I love having it around so easy to use and not having to worry about buying a quart and then not knowing what to do with the rest)
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust or homemade (this is one thing I am not good at - pie crusts)
Optional for Garnish
Whipped cream
Berries - strawberries or raspberries
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a sauce pan or double boiler and melt over low heat, stirring constantly. (I melt them in the microwave - 30 to 40 seconds,stir and go again for 30 to 40 seconds until melted)
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the pie crust; you might have about 1 cup of left-over batter if you don't use a deep dish pie crust.* Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream & berries just before serving if desired.
*take the 1 cup left and pour into a custard cup and bake for about 30 minutes -- always nice treat saved for later
Saturday, October 13, 2007
Cornbread
When I lived in Kansas, there was this restaurant that we went to at times because they had the best cornbread (I can't remember the name of the restaurant at this moment and it will probably drive me crazy.) A friend and I frequented the place and she decided to ask them for the recipe. They said no but I remember her asking them several more times. Finally she called their main offices and they gave it to her. And this is the recipe they gave her.
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
OR
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions in a large bowl. Add all ingredients and mix. I use my kitchen aid mixer and just mix until combined. If using the Jiffy mixes - pour into a greased 8-inch or 9-inch square baking pan. If you use a box of regular cake mix, use a greased 9 x 13-inch pan. Bake 5 minutes at 400 degrees F. And then turn down to 350 degrees F and bake until done. About 20 minutes. Test for doneness.
Eat with butter and honey and prepare to be in heaven with this cornbread. Easy and delicious!
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
OR
2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix
Mix both boxes according to directions in a large bowl. Add all ingredients and mix. I use my kitchen aid mixer and just mix until combined. If using the Jiffy mixes - pour into a greased 8-inch or 9-inch square baking pan. If you use a box of regular cake mix, use a greased 9 x 13-inch pan. Bake 5 minutes at 400 degrees F. And then turn down to 350 degrees F and bake until done. About 20 minutes. Test for doneness.
Eat with butter and honey and prepare to be in heaven with this cornbread. Easy and delicious!
