I've had a few requests for this. It's been a hit wherever I've taken it.
2 8 oz packages of cream cheese, softened
2 cups shredded cheddar cheese
1 cup ranch dressing
1 5oz bottle hot sauce (I prefer Franks)
1 tsp minced garlic
2 cooked chicken breasts, shredded
Combine and bake at 375 for 30-40 minutes. Serve with crackers. Ritz work well.
Monday, May 25, 2009
Refried Beans from my food storage
I've been taking inventory of my food storage, and I have gobs of #10 cans containing pinto beans. I've found a great recipe for refried beans that is pretty hands off. I'm all about easy around here.
Rinse 3 cups of pinto beans really well in water. Put them in a large crock pot with 3 quarts of water and one tablespoon of chopped garlic and cook on high for about 9 hrs. After they've cooked pretty much all day, use a slotted spoon and ladle them into a frying pan on medium with 1/2 stick of butter, one cup of salsa, and about 1 cup of cheddar cheese. I added about 1 tablespoon of salt, but since you're normal, I would add about 1/2 tablespoon and work your way up from there. Use a potato masher and mash until it's the consistency you want. If they seem dry, add some of the bean water from your crockpot to the pan.
If any of you have any other recipes for mashed or refried beans, I'd love to try it out.
Rinse 3 cups of pinto beans really well in water. Put them in a large crock pot with 3 quarts of water and one tablespoon of chopped garlic and cook on high for about 9 hrs. After they've cooked pretty much all day, use a slotted spoon and ladle them into a frying pan on medium with 1/2 stick of butter, one cup of salsa, and about 1 cup of cheddar cheese. I added about 1 tablespoon of salt, but since you're normal, I would add about 1/2 tablespoon and work your way up from there. Use a potato masher and mash until it's the consistency you want. If they seem dry, add some of the bean water from your crockpot to the pan.
If any of you have any other recipes for mashed or refried beans, I'd love to try it out.
Grilled Cedar Plank Salmon
1 Cedar Plank, 7 by 14 by 1/3 inches - It's very important to soak it in water for at least an hour. Our plank still caught on fire a couple times while it was on the grill, so next time I'll soak it longer. I've seen them at Target, but it's cheaper to buy a large board at Home Depot and cut it down yourself.
1 2lb Salmon Fillet - the recipe calls for the skin on, but I didn't read the recipe thoroughly enough before hand and I purchased skinless fillets. It still worked out fine
1/2 Cup Light Brown Sugar
2 Tablespoons Canola Oil
1 Tablespoon Dried Thyme Leaves
1 Teaspoon Cayenne Papper
Preheat your gas grill to medium. Place the salmon skin side down on the cedar plank. Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with the grill covered, until the salmon flakes easily and is opaque throughout, about 20-30 minutes.
It has a slight kick to it due to the cayenne, but the brown sugar sweetens it up a bit.
1 2lb Salmon Fillet - the recipe calls for the skin on, but I didn't read the recipe thoroughly enough before hand and I purchased skinless fillets. It still worked out fine
1/2 Cup Light Brown Sugar
2 Tablespoons Canola Oil
1 Tablespoon Dried Thyme Leaves
1 Teaspoon Cayenne Papper
Preheat your gas grill to medium. Place the salmon skin side down on the cedar plank. Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon. Place the planked salmon on the grilling grate and cook, with the grill covered, until the salmon flakes easily and is opaque throughout, about 20-30 minutes.
It has a slight kick to it due to the cayenne, but the brown sugar sweetens it up a bit.
Sunday, May 24, 2009
Cajun Meatloaf
Since this recipe is from The Pioneer Woman, I'll just attach the link rather than retype it out.
Cajun Meatloaf
It was fantastic. It was full of vegetables, and the glaze on top had a slightly sweet taste. It made plenty for the night, plus enough for an additional dinner, which we froze. The only downfall was chopping all the vegetables, which took me about an hour.
I was so frustrated afterward, I immediately got on Ebay and purchased this Quick Chef by Tupperware -
It was worth every penny.
Tuesday, May 5, 2009
Cream Cheese Flan - Happy Cinco de Mayo!
Cream Cheese Flan from Kraftfoods.com
2 cups sugar, divided
2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened (you can substitute 1/3rd less fat cream cheese)
5 eggs
1 tsp. vanilla
Dash salt
HEAT oven to 350°F.
COOK 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. (You can also add a little water to the sugar when doing this step if you would rather start with a syrup consistency rather than dry sugar. The water cooks off in the caramelization process).
BLEND milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
BAKE 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.
*Check the recipe link for recipe variations.
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