Sunday, October 28, 2007

Cheese Dip

Super easy and super yummy.

Cheese Dip

1 lb Velveeta, cubed
1 can Ro-tel tomatoes (do not drain)

Combine cheese and Ro-tel in microwave safe bowl, and microwave on high 3-6 minutes, stopping every so often to stir. Serve with tortilla chips.

Tortilla Roll-Ups

Tortilla Roll-Ups

8 oz cream cheese, softened
1/2 cup sour cream
4 oz can chopped green chilies, drained
2 oz slice ripe olives, drained
1 cup shredded cheddar
1/2 cup sliced green onions
1/2 tsp seasoned salt
6-8 large flour tortillas
salsa

Mix first 7 ingredients together. Spread on tortillas and roll up. Wrap each tortilla in Sarah wrap and refrigerate several hours. Slice and serve with salsa!

Pumpkin Cheesecake Cups

A fall favorite at our house.

Pumpkin Cheesecake Cups

Cake Ingredients:
1 box spice cake mix
15 oz can pumpkin
3 eggs
mini-muffin tin
mini-tart shaper

Filling Ingredients:
8 oz cream cheese, softened
1/2 cup milk
12 oz Cool Whip
1 pkg cheesecake flavored instant pudding mix
pastry bag
star tip

Cake Directions: Mix the eggs with the can of pumpkin until smooth. Add cake mix and stir well until few lumps appear. Pour batter into greased mini-muffin tin and bake for 12 minutes at 375. While muffins are still in pan, press each muffin down in the center with a mini-tart shaper (Pampered Chef). Remove muffins from pan and cool on wire rack.

Filling Directions: Mix together cream cheese and milk until blended. Fold in Cool Whip and pudding mix. Place filling in pastry bag with star tip and squeeze into cooled pumpkin cups. Store in refrigerator.

Flaxseed Muffins

Flaxseed Muffins

canola cooking spray
3/4 cup whole wheat flour
3/4 cup white flour
3/4 cup ground flaxseed
1/3 cup sugar
1 medium ripe banana, mashed
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
2 Tbsp canola oil
1/2 cup unsweetened applesauce
1 cup fat-free buttermilk
optional: 1/2 cup golden raisins, chocolate chips, blueberries, walnuts, coconut)

Preheat oven to 375. Spray 12-cup muffin tin with cooking spray or line with paper cups. In large bowl, blend the first 9 ingredients together and set aside. In separate bowl, mix together eggs, oil, applesauce, buttermilk Add to dry ingredients, mixing until combined. Stir in any optional ingredients. Scoop batter into muffin cups. Bake 30-35 minutes or until done. Makes 12 muffins.

I've made these without the oil and you couldn't even tell it was missing!

Cream Cheese Danish

Delicious!

Cream Cheese Danish

2 cans crescent rolls
8 oz cream cheese, softened
3/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 egg, separated
powdered sugar
milk or water

Spread one can crescent rolls in greased 9x13 dish. With electric mixer, blend sugar, cream cheese, egg yolk, lemon juice, and vanilla. Mix until creamy. Spread on rolls. Cover with second can of rolls. Brush top with beaten egg white. Bake at 350 for 30 minutes.

Make simple icing from powdered sugar and milk (or water) and a drop of vanilla. Drizzle over warm danish.

Confetti Chowder

So yummy, and so full of veggies. My kids like this soup a lot, and the cheese sorta disguises all those vegetables! A skillet of cornbread goes great wtih this!!

Confetti Chowder

3 Tbsp butter
1 cup diced carrots
1 cup diced or shredded zucchini
1 cup broccoli florets
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp sugar
3 cups milk, warmed
1 cup chicken broth
1 cup frozen corn
1 cup diced ham
1 cup frozen peas
1 cup shredded cheddar OR 1lb Velveeta OR a mix of the two

Melt butter in stock pot. Add carrots, zucchini, broccoli, onion, and celery. Saute until crisp-tender. Sprinkle next 4 ingredients over veggies, mix well to coat. Immediately add milk and broth. Stir until thick and bubbly. Add all remaining ingredients. Stir until cheese is melted. Serve immediately. Makes 2 quarts.

**I sometimes decrease the milk to 2 cups, and increase broth to 2 cups. You can use any combination really, just as long as you end up with 4 cups of liquid.