Slow Cooker Taco Queso

Slow Cooker Taco Queso 

This recipe is a easy, meaty, cheesy queso that is delicious. And, made in the crock pot to make life easy.  

• 1 to 1 1/2 pounds of ground beef
• 1/2 teaspoon of kosher salt
• ground black pepper to taste
• 2 10 oz cans of Rotel Original Diced Tomatoes with Green Chilis, undrained
• 32 oz of Original Velveeta
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 teaspoon of cayenne pepper
• 1/2 tablespoon of cumin
• 1 teaspoon of paprika
• 
  
• 1. In a skillet or sauté pan, brown ground beef. Season with salt and pepper. 
• 2. Spray inside of slow cooker with non stick cooking spray. 
• 3. Combine ground beef, Rotel Orginal Diced Tomatoes with Green Chilis, Original Velveeta, and spices in slow cooker.
• 4. Heat on high for about two hours or until dips is hot and smooth. 
• 5. Serve with tortilla chips and garnish with jalapeños, cilantro sour cream and what ever else you may like.

Enjoy! 

                                                                                                      Recipe adapted from:# 2 -Pencil.com

Pickled Purple Onions 

This recipe for pickled onions is simple and omgosh delicious. Perfect for chopped salads, burrito bowls, tacos, burgers, BBQ or what ever suits your fancy. 

1 purple onion, sliced very thin

pink and black peppercorns, add as much as you like

1-2 tablespoons of dried/fresh herbs, in this batch I used fresh parsley, tarragon, oregano

1-2 tabasco peppers, or what ever pepper you have on hand (optional)

1. Place sliced onion in a jar (with a lid). 

2. Fill jar half full with white vinegar and the other half with water.

3. Add spices, herbs and peppers.

4. Place lid on jar, tighten and shake gently. 

5. Refrigerate for 24hrs, and then chow down.

6. Keep stored in refrigerator.

Enjoy! 

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Stuffed Mushrooms, Baby!

I made these Stuffed Mushrooms by The Pioneer Woman on Friday and let me tell you, they are easy and delicious! So I had to share it with you all.

These are excellent! To be perfectly honest I don't even care much for mushrooms so this says a lot about this appetizer. People seem to love these little finger foods as they disappear quickly. I couldn't stop eating them. So if you are looking for a quick and easy appetizer for your next gathering give these a try.

Stuffed Mushrooms, Baby!
The Pioneer Woman

24 ounces, fluid White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
8 ounces, fluid Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
⅓ cups Dry White Wine
Salt And Pepper, to taste

Preparation Instruction:
Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Enjoy!

Cheddar Pecan Crisps

Hi everyone! Today I'm baking for our family Christmas Eve dinner and thought I would share an appetizer recipe with you. This recipe is a delicious treat for anytime of the year to nibble on. It's a nice cheddar crisps with a touch of cayenne, just enough to make you come back for more. 

I made 24 crisps per batch, so I think I need to double the recipe since I can't stay out of them!

Cheddar Pecan Crisps
from the First Christian Day School Cookbook 2007-2008
recipe submitted by Hunter von Helms

1 stick of butter
8oz. grated cheddar cheese
1 large egg yolk
1/2 tsp. salt
1/2 tsp. cayenne, you can use less
2/3 cup all purpose flour
2/3 cup pecans finely chopped

Preheat oven 350. Beat butter and cheese until smooth, then add remaining ingredients. Roll rounded teaspoons of dough into ball then arrange on baking sheet and flatten each ball into a disk. Bake for 15-18 minutes.

Notes: I lined the cookie sheet with parchment paper and used my small Pampered Chef scoop to arrange the dough on the cookie sheet. Then flatten into a disk.

I can see myself pairing these with a yummy bowl of potato soup. Hmmm that may be my next blog entry.



Enjoy!