Tuesday, November 17, 2015

Texas Best Cheese Dip


1 lb Velveeta Mexican cheese

12 ounces cream cheese

3 fresh tomatoes, chopped

1 bunch
green onion, tops only, chopped (to taste)

3 -6 jalapenos, seeded and chopped (to taste)

2 -3
fresh garlic cloves, minced

1⁄2 bunch
fresh cilantro, chopped (to taste)black pepper, cracked


Melt cheeses together in microwave or on stove top.

Stir in all other ingredients.

Serve warm.

Find the original recipe here at Food.com.

Friday, January 2, 2015

Oriental Ramen Coleslaw

1 (3 oz) packages – oriental flavored ramen noodles  
1 (14 oz) packages coleslaw mix  
3/4  cup  toasted slivered almonds  
1/2 bunch green onion, chopped  
1/3 cup sugar  
1/2 cup  oil  
1/4 cup rice vinegar
Drizzle of sesame oil

Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packet.

Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds, and green onions.

In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.

Toss before serving.

I took the original recipe from Food.com but made enough changes not to link to it.  I like the salad and I think it is easy and delicious. Great for a potluck meal. 

Tuesday, November 25, 2014

"Thanksgiving's Not Over Yet" Enchilada Soup



  • 1 large sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (28 ounces) green enchilada sauce
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups frozen corn
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons ranch salad dressing mix
  • 2 cups cubed cooked turkey
  • Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro


In a Dutch oven, saute the red pepper, onion and celery in oil until
crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies
and dressing mix. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until vegetables are tender. Stir in turkey and
heat through. Garnish servings with toppings of your choice.

Yield: 8 servings (3 quarts)

Nutritional Facts: 1-1/2 cups (calculated without optional toppings) equals 209 calories,

Original Recipe From Taste of Home

Saturday, October 4, 2014

Crock Pot Garlic Brown Sugar Chicken

1  large chicken, cut into serving pieces  
1  cup  packed brown sugar  
2/3 cup vinegar  
1/4 cup Sprite or 1/4 cup  7-Up soda  
2 -3  tablespoons  minced garlic  
2      2   tablespoons soy sauce  
1 teaspoon pepper (regular black or cayenne)

Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.

 This recipe is from Food.com

Ginger-Chicken Noodle Soup (Crock Pot)

1  lb boneless skinless chicken breasts or 1  lb boneless skinless chicken thighs, cut into 1-inch pieces  
2  medium carrots, coarsely shredded  
2  tablespoons dry sherry (optional)  
1  tablespoon soy sauce
1  tablespoon rice vinegar  
1  tablespoon fresh ginger, peeled and grated  
1/4 teaspoon ground black pepper  
crushed red pepper flakes, to taste (optional) 
3 (14 ounce) cans chicken broth  
1  cup water   
2  ounces dried vermicelli or 2  ounces  other medium noodles  
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package  fresh pea pods, cut diagonally (if using frozen thaw them first)  
soy sauce, to serve

In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.

This recipe comes from Food.com