Thanks Again, Grandma

Well, I thought I had all of my Grandma Salazar's recipes, but thanks to my aunt, I now have another one. Once again, it has been proven to me that my grandma definitely knew her way around the kitchen. This is a recipe worth keeping.

Grandma Salazar's Pork Chili

Ingredients:

2 tablespoons vegetable oil
3-5 garlic cloves, minced
1 medium red onion, diced
3-5 pounds cubed pork
1 tablespoon oregano
2 tablespoons cumin
2 tablespoons chili powder
2-3 cans diced green chiles
2 cans (14.5 oz) stewed tomatoes
Salt and pepper, to taste

Directions:

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add minced garlic and diced red onion. Saute until fragrant. Remove garlic/onion mixture and set aside.

Add 1 tablespoon vegetable oil to pan and add cubed pork to brown. When the pork is browned, add the garlic-onion mixture back into the pan and add the oregano, cumin, and chili powder. Stir to combine.

After stirring the mixture, add diced green chiles and stewed tomatoes. Simmer for a minimum of two hours, or until you can't resist it any longer!

Source: One of my grandma's recipes received thanks to my aunt Jana.

Crowd Feeding and Crowd Pleasing Dessert

If you need an easy dessert that you can make ahead to feed a crowd, this one is for you.

 

Sopapilla Cheesecake Pie

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract (or regular vanilla extract)
2 (8 ounce) cans refrigerated crescent rolls (I used the seamless sheets)
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions:

Preheat oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Source: Allrecipes.com, submitted by CandelB. You can find it here. It is currently rated 5 stars with over 1,100 reviews.

Notes: Good stuff. You will have a hard time finding the person who doesn't like this dessert!

Another Appetizer Night!

You know, sometimes it is just fun to ditch the main course and have appetizers for dinner. We do this every couple of months in our extended family just for fun.

Here is our most recent edition!

Prosciutto and Parmesan Pinwheels

Ingredients:

1 (17.5 ounce) package frozen puff pastry sheets, thawed
5 ounces prosciutto, thinly sliced
5 ounces Parmesan cheese, thinly sliced
2 teaspoons prepared Dijon mustard

Directions:

Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.

Roll the thawed pastry out onto a flat surface. Spread Dijon mustard, to taste, on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.

Bake 10 to 12 minutes.

Source: Allrecipes.com, submitted by MOONSEEME. You can find it here.

Notes: These were really tasty. They were a big hit.

Cheesy Ranch Bacon Potato Nuggets with Ranch Dipping Sauce

Ingredients:

Nuggets:

1 bag (28 oz) frozen potato nuggets (tater tots)
2 cups shredded Cheddar cheese (8 oz)
1 cup cooked real bacon pieces (from a jar or package)
2 tablespoons ranch dressing mix buttermilk recipe; from 0.4-oz package)
Salt and pepper to taste

Dipping Sauce:

2 containers (5.3 or 6 oz each) plain Greek yogurt
1 package (0.4 oz) ranch dressing mix (buttermilk recipe)

Directions:

Bake potato nuggets as directed on bag.

Meanwhile, in medium bowl, toss cheese, bacon pieces, and 2 tablespoons dressing mix.

Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly.

In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce. Makes 8 to 10 servings.

Source: Betty Crocker. You can find it here.

Notes: What a great way to dress up tater tots! These were great, and especially a big hit with the kids. They are great on their own, but don't forget to dip them in the sauce!

Ryan's Reverse Popper Dip

Ingredients:

8 slices bacon
1 teaspoon canola oil
1 teaspoon minced sweet onion
1 1/2 teaspoons minced garlic
3 tablespoons dry bread crumbs
2 (8 ounce) packages Neufchatel cheese, at room temperature
2 cups shredded reduced-fat sharp Cheddar cheese
10 jalapeno peppers, seeded and chopped (you can use bottled jalapeno peppers for a milder dip)
1/2 teaspoon ground cumin
1 teaspoon dried oregano

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; place a baking rack atop the aluminum foil.

Lay bacon strips in a single layer on the baking rack.

Bake in the preheated oven until crisp, 25 to 35 minutes. Drain the bacon slices on a paper towel-lined plate. Increase oven temperature to 375 degrees F.

Heat canola oil in a skillet over medium heat; cook and stir onion in the hot oil until slightly softened, about 2 minutes. Add garlic; cook until fragrant, 1 to 2 minutes. Remove from heat and cool.

Coarsely chop 4 slices bacon; mix with bread crumbs in a bowl. Coarsely chop the remaining 4 slices bacon to mix with dip.

Mix Neufchatel cheese, Cheddar cheese, onion-garlic mixture, chopped bacon, jalapeno peppers, cumin, and oregano in the bowl of a stand mixer fitted with paddle. Spoon mixture using a rubber spatula into an 8-inch pie pan. Sprinkle bread crumb-bacon mixture over dip.

Bake in the preheated oven until dip is bubbling and topping is lightly browned, 12 to 15 minutes.

Source: Allrecipes.com, submitted by Cat Hill. You can find it here.

Notes: I liked this, but it was spicy. I would substitute the 10 jalapeno peppers with a large bottle of sliced jalapeno peppers, chopped, in the future. Just my personal preference.

Tex-Mex Jalapeno Cheese Ball

Ingredients:

1 pkg. (8 oz) cream cheese, softened
1 pkg. (8 oz) shredded sharp Cheddar cheese
1/4 cup mayonnaise
1/2 cup chopped red onions
1 fresh jalepeno pepper, seeded, minced (bottled chopped jalapeno pepper to taste can be substituted)
1/2 tsp. ground cumin
3/4 cup chopped fresh cilantro, divided

Directions:

Beat first 3 ingredients in medium bowl with mixer until blended.

Add onions, peppers, cumin, and 1/4 cup cilantro; mix well. Shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.

Roll in remaining cilantro until evenly coated.

Serve with crackers or tortilla chips.

Source: Kraftrecipes.com. You can find it here.

Notes: Tasty stuff! I think I would use bottled jalapeno pepper in the future though, just to make it a little less spicy.

Red Velvet Cake Batter Dip

Ingredients:

4 oz. cream cheese, softened
4 tablespoons butter, softened
3/4 cup dry red velvet cake mix
1/4 cup powdered sugar
2 tablespoons milk

Directions:

Combine all ingredients in a bowl. Mix until smooth and creamy.

Serve at room temperature with graham crackers, vanilla wafers, or fruit.

Source: Jen's Favorite Cookies. You can find it here.

Notes: This was fantastic. Really rich though, so beware! A little goes a long way.

BLT Dip

Ingredients:

2 cups (16 ounces) sour cream
2 cups mayonnaise
2 pounds sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Crumbled cooked bacon or thinly sliced green onions, optional
Assorted crackers or chips

Directions:

In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes, and onions. Refrigerate until ready to serve. Garnish with bacon and green onions, if desired. Serve with crackers or chips.

Yield: 6 cups.

Source: Taste of Home. You can find it here.

Notes: The flavor combination was so good. However, I felt that there was more sauce than needed. I would keep all of the ingredients/amounts the same in the future, but I would only use 1 cup of sour cream and 1 cup of mayonnaise.

Roasted Garlic Dip

Ingredients:

3 heads garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
3/4 tablespoon ground black pepper

Directions:

Preheat oven to 300 degrees F.

Cut off the top of the heat of garlic to expose the cloves, trimming about 1/4 inch off the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.

Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.

Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Source: Allrecipes.com, submitted by chase. You can find it here.

Notes: My opinion? This is the perfect dip to serve with regular ruffled potato chips!

Slow Cooker Curry-Mustard Glazed Meatballs

Ingredients:

1 (12 oz) jar pineapple preserves
1 (8 oz) jar Dijon mustard
1 (8 oz) can pineapple tidbits in unsweetened juice, undrained
1/2 cup firmly packed darm brown sugar
1 teaspoon curry powder
2 1/2 lb. frozen cooked Italian meatballs (about 80 meatballs)

Directions:

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in slow cooker. Stir in preserves mixture.

Cover; cook on High setting for 4 hours, stirring twice. Stir well before serving.

Makes 40 servings.

Source: Betty Crocker. You can find it here.

Notes: These were very tasty and flavorful!

Smoked Sausage Appetizers

Ingredients:

3/4 cup red currant jelly
3/4 cup barbecue sauce
3 tablespoons prepared mustard
2 packages (1 pound each) miniature smoked sausages, drained

Directions:

In a large saucepan, combine the jelly, barbecue sauce, and mustard.

Cook, uncovered, over medium heat, for 15-20 minutes or until jelly is melted and mixture is smooth, stirring occasionally.

Add sausages; stir to coat. Cover and cook 5-6 minutes longer or until heated through, stirring occasionally. Serve with toothpicks.

Yield: 8 dozen.

Source: Taste of Home. You can find it here.

Notes: These were really tasty, and were a big hit with the kids. These went fast!

Salad With a Lot of Stuff In It

I like my salads loaded. Don't you? Well, if you don't, then this salad is not for you!

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Ingredients:

Salad:

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced or quartered
1-2 avocados
4 ounces crumbled Gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
Half a small red onion, thinly sliced

Poppy Seed Dressing:

1/2 cup oil (olive oil, canola oil, avocado oil, etc.)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
1/8-1/4 teaspoon ground dry mustard
Salt and pepper, to taste

Directions:

To make the salad:

Toss all ingredients together with your desired amount of dressing until well combined. Serve immediately.

To make the dressing:

Whisk all ingredients together until well combined.

Source: We found this originally on Facebook. It came from a site called "Gimme Some Oven." You can find it here.

Notes: I would err on the side of going light with the blue cheese because it can be such an overpowering flavor. You can maybe even offer it as a topping that each individual can sprinkle onto their salad. However, this salad was great. Nice and packed with a lot of yummy stuff, just the way I like it!

Another Slow Cooker Side Dish

 

 

Slow cookers come in handy for so many different reasons. Sometimes they are a great way to make an extra side dish when the oven is taken up.

Here is a great slow cooker side dish we made recently.

Slow Cooker Smoky Cheese and Potato Bake

Ingredients:

1 can (10 3/4 ounces) condensed cream of mushroom soup
1 container (8 ounces) sour cream (1 cup)
1 (7 ounce) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3 cup drained roasted red bell pepper strips (from 7-ounce jar)
1 bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
2 tablespoons chopped fresh chives

Directions:

Spray 3 1/2-to 4-quart slow cooker with cooking spray. Mix soup, sour cream and cheese in medium bowl. Gently stir in bell pepper strips.

Arrange half of the potatoes in cooker. Top with half of the sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.

Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.

Makes 14 servings (1/2 cup each).

Recipe Notes: You can vary the taste by using whatever creamed soup you have on hand, such as cream of onion, chicken, broccoli, etc.

Source: Betty Crocker. You can find it here.

Notes: This was really tasty and it is an easy side dish to throw together and forget about until dinner time.

From My Childhood--Updated

We used to have something called "Pizza Roll-Ups" all the time when I was younger. They were such an easy meal to throw together. They basically consisted of Rhodes Dough, thawed and risen, that had shredded mozzarella cheese and pepperoni rolled up into it. You then baked it and dipped it in pizza sauce.

Here is my slightly updated version.

Updated Pizza Roll-Ups

Ingredients:

12 Rhodes Dough rolls, thawed and risen
Pizza sauce or marinara sauce, plus additional for dipping
Shredded mozzarella cheese
Favorite pizza topping(s)

Optional Parmesan Topping:
1/4 c. butter, softened
1/4 c. mayonnaise
1/4 c. grated Parmesan (not fresh, bottled kind such as Kraft)
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

Directions:

Preheat oven to 350 degrees F.

Divide dough into six equal portions. On a floured surface, roll or flatten out dough into a circle. Spread 1-2 tablespoons of pizza or marinara sauce on the dough. Top with about 1 tablespoon of shredded cheese and desired pizza toppings.

Roll up dough. Lay seam side down on an ungreased jelly roll pan. Repeat with the other five rolls.

If using the Parmesan topping, mix all Parmesan topping ingredients together. Brush mixture evenly over each pizza roll-up (it is okay if you have some extra--in fact, you probably will).

Bake in the oven for 20-25 minutes, or until pizza roll-ups are nicely browned.

Serve with additional pizza or marinara sauce for dipping.

Makes 6 pizza roll-ups (to make smaller, kid-sized pizza roll-ups, divide the dough into 10-12 equal pieces in the first step--this will make 10-12 kid-sized servings).

Source: I'm not sure where my mom found the original recipe from. I always liked them, but always felt that it should have sauce on the inside as well as for dipping. These are great with or without the Parmesan topping. The Parmesan topping was inspired by our favorite Parmesan Rolls recipe. Also, we only ever made cheese pizza roll-ups or pepperoni and cheese pizza roll-ups. However, I love to make Hawaiian ones (with Canadian bacon and pineapple tidbits) as well as roll-ups with black olives, sliced mushrooms, etc. Make them however you like!

Easy Breakfast, Lunch, or Dinner--No Recipe Required!

One day while I was flipping through my cookbooks to try and figure out what to make for dinner, I saw a recipe for omelets. I thought, "Heck, I don't need a recipe for those! Those are so easy to make. I know what I am making for dinner tonight!"

It is one of those things that you don't always think to make, but on a night that you are stuck and don't know what to make, it is a tasty, easy, and cheap option.

Two Egg Omelet 

Ingredients:

2 eggs
1/4-1/3 cup skim milk
Salt and pepper, to taste
Shredded cheese
1-2 thin slices Canadian bacon, roughly sliced or diced

Cooking spray

Directions:

Heat small skillet pan over medium heat.

Whisk eggs, milk, and salt and pepper.

Spray pan with cooking spray and pour in egg mixture. Allow to cook until it begins to set.

Sprinkle eggs with shredded cheese and Canadian bacon.

Once eggs are set, fold half of the egg mixture over the other. Continue to cook until eggs are done. Then slide omelet onto serving plate.