Chili Cheese Dip

This is another of our favorites out of Taste of Home Southwest Cooking magazine (October 2011)
1 lb. lean ground beef
1 cup chopped onion
1 16 oz. can kidney beans,rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1 cup frozen corn
3/4 cup of water
1 can sliced ripe olives, drained
3 teaspooons chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 16 oz. pkg. velveeta cheese (cubed)
In a large skillet cook beef and onion over medium heat until no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients except the cheese. Cook on low for 4 -5 hours or until heated through; stir in the cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.

Ranch Coleslaw

This recipe comes from Taste of Home Magazine...a special title called Southwest Cooking.

3 cups coleslaw mix
1/2 cup shredded cheddar cheese
1 jalapeno pepper (seeded and chopped)
2 tbsp. chopped red onion
1 tbsp minced fresh cilantro
1/4 cup canned mexicorn
1/2 cup ranch salad dressing
1 1/2 tsp lime juice
1/2 tsp ground cumin

I made a couple of substitutions to this recipe and I loved it. I had dill ranch dressing from costco so I used that instead of regular ranch. I used regular corn niblits and I did not have any cilantro so I left it out. I also used only 1/2 a chopped jalapeno as only two of the four of us in our household can handle spice! lol!

Feta and sundried tomato pringles

These were such a nice little snack to include in our appie night! I found it on an advertising page in a Chatelaine magazine!

1 can original pringles
1 cup feta cheese
1 cup pesto paste
1 cup sundried tomatoes (soaked in oil)

I did not really measure the ingredients but rather just used some of everything to make enough to fill the plate I was serving these on.

Drain and dice the sundried tomatoes. Lay out the pringles on a serving tray. Spread a thin layer of pesto on one side of each pringle. Place a few pieces of sundried tomato over the layer of pesto. Sprinkle feta cheese on top.

Cranberry and White Chocolate Shortbread

I believe this recipe came from a brand name recipe mailer like Robin Hood Flour or something like that. This is the first time I have ever made it and I think I like it. :)

Prep time: 15 minutes Bake time: 50 minutes Freezing: Excellent
1 3/4 cups flour
1/2 cup corn starch
1/2 tsp. salt
1 cup butter
3/4 cup icing sugar
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup white chocolate chips
icing sugar for dusting if desired

1. Preheat over to 300 F. Line a 9 x 13 pan with parchment paper.
2. In a large bowl, combine flour with cornstarch and salt.
3. In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over.
4. Bake in preheated oven 40-50 minutes or until deep golden around edges. Let stand for 30 minutes then slice into bars while warm. Dust with icing sugar if desired.

*note: I only cooked these for 30 minutes and then turned the pan around for two or three minutes. Watch so they do not burn!!

Southwest Chicken Salad

This is a nice light supper or lunch but it makes a huge quantity! It is another recipe I found on Allrecipes.com.

Ingredients:
1 (15 oz) can black beans, drained and rinsed
salt and pepper to taste
1/2 head of cabbage, chopped
1 (10 oz) package romaine lettuc, torn
1/2 green bell pepper, chopped
1 (8.75 oz) can corn, drained
1/4 cup shredded cheddar cheese
2 cooked skinless, boneless chicken breast halves, cut into strips
1 cup finely crushed blue tortilla chips
1/2 cup ranch salad dressing

Directions:
1. In a small saucepan over medium hear, cook the black beans until heated through. Season with salt and pepper.
2. In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and cheese.
3. Transfer the tossed salad to serving bowls, and top with warmed black beans, chicken, tortilla chips, and ranch dressing.

Note: I guess it depends on the size of the cabbage one uses but I may only use 1/4 of a cabbage next time. The above makes a HUGE batch of salad that we will be eating for at least three days....lol! Since we may be eating it for awhile I may cook up a couple of extra chicken breasts to go with the large salad.

Daiquiri Chiffon Cheesecake with Pretzel Crust

Here is a cheesecake I made that truly surprised me. I normally do not make no-bake cheesecakes anymore but I found an exception to the rule and this is it!! This recipe is courtesy of www.allrecipes.com

Ingredients
1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted

1 8 oz package cream cheese
1 1/2 cups milk
1 package of vanilla instant pudding (4 serving size)
1/2 cup lime juice
1 tsp rum flavored extract
2 tsp grated lime zest
1 tsp grated lemon zest
1 (8 oz) container frozen whipped topping, thawed
lime zest and thinly slice lime for garnish

Directions:
1. Preheat oven to 400.
2. To make crust: In a medium bowl, combine pretzel crumbs, sugar, and butter. Press mixture into bottom and 1 3/4 inches up the side of a 9" springform pan.
3. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
4. To make filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
5. Fold 1/2 of the whipped topping into the mixture, then pour ihnto the cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices if desired.

Green Granny Pancakes

A nice twist on a regular pancake. This recipe comes from the website www.healthyalberta.com

1/4 tsp. nutmeg
1 tsp. cinnnamon
2 large eggs
3 tbsp. melted butter
2 apples peeled and thinly sliced
2 cups milk
2 tbsp.lemon juice
2 cups flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda

1. Whisk eggs, melted butter, and soured milk in a medium bowl. Add to flour mixture with the apples. Cook and serve! MMMMM!