Let's Get Poppin'

Happy Monday!

We're currently in recovery mode from a weekend full of family fun and way too much food!!!  I absolutely LOVE when Adam's family comes to visit.  The boys are always beside themselves.  The only problem is that they never stay long enough.  The visit goes by in the blink of an eye.  Let me just say we're way too far from Indiana.  We cherish these family visits and wish we were able to spend more time together more often.  The time we did spend together this past weekend was just perfect.  

As I said before, it was filled with lots of food....

A new Mexican restaurant and some DQ for dessert!  YUM!!!

But more importantly, lots of family time!!!  We can never get enough of that!!!  

An unxpected visit to the San Jacinto Monument after lunch.  The boys got a little history lesson (and they weren't impressed.  But they did enjoy chasing each other around the battleground).

Grandma helped the boys build this little gem and Landon excitedly named it.  Kid writing is my FAVORITE!!!!  Oh, to be 7 years old again!!!!  

Before our family arrived on Friday, Mr. Spouse put his handiwork to good use and hung these letters in our little outdoor seating area by the pool.  Kind of loving that galvanized tin!!!  And just in time for the weekend :)  

I love it when family comes to visit because I really do love to host.  I get to cook for more than just myself and my boys and that's always fun.  I made these delicious enchiladas on Friday night and subbed the shrimp for rotisserie chicken instead.  HELLO!!!!  SO good!!!  And there were no leftovers, so I considered that a good sign!

We also snacked on our new favorite dip all weekend long.  I served this on Easter Sunday as well and there wasn't a bite left in the dish halfway through the day.  It's so creamy and sinfully delicious.  If you're hosting guests or need a dip to take to a party, this is a must try!!!!  It's got a little bit of a kick, but nothing too outrageous.  Just the perfect amount!  Did I mention it's delicious?!  Just don't expect any leftovers!!!!

JALAPENO POPPER DIP

via Taste of Home

2 packages of cream cheese (8 oz. each), softened

1 cup of mayonnaise

1 (8 oz.) can of chopped green chiles

1 (4 oz.) can of diced jalapeno peppers

1/2 cup of shredded colby & monterry jack cheese

1/2 cup grated parmesan cheese

1/2 cup - 1 cup of panko bread crumbs

This dip really couldn't be any easier to prep and bake!

In a large bowl, mix together cream cheese, mayo, green chiles & jalapeno peppers.  The original recipe calls for less chiles and jalapeno peppers, but after reading through the reviews and comments, I decided to add the full amount in each can.  SO glad I did!!  

Fold in the shredded cheese and grated parmesan.  (I switched this up too from the original recipe)  Mix until well combined.  Transfer the mixture into a 9-inch pie plate and bake at 400 for about 25-30 minutes.

Serve with pretzel thins, Ritz crackers, wheat thins, or tortilla chips.  We LOVE this with the El Milagro brand tortilla chips!!  SO delicious!!!  

As if I didn't get enough of this dip this past weekend, I'll be taking it to bible study tonight, too!  We're starting this one tonight and I'm SO excited.  This has been on my list for quite some time!  God's word, fellowship, and food!  These are a few of my favorite things ;)

Just In Time For The Weekend

There’s nothing I love more than the weekend.  Technically, since I’m a teacher, there’s nothing more I love than summer.  But back to the weekend.  I love being a l-a-z-y cook on the weekend.  By lazy, I mean hittin’ up the drive thru or ordering take out :)  I really try to get motivated in the kitchen, but if it isn’t easy, it’s just not happenin’.  Maybe that’s why easy apps and simple dips are tops on my weekend menu.  Here’s a dip that couldn’t get any easier if it tried.  Simple.  Gooey.  Simple. Delicious. Simple. Warm. Ummm…did I mention simple!?!!?  I’ve made this several different times and each time I’ve whipped it up it hasn’t made it longer than a few hours.  It’s definitely a crowd pleaser and takes no time to prep.   So go ahead and get to dippin’!

 

WARM BEAN DIP

recipe via Life as a Lofthouse

1 (8 oz.) pkg. cream cheese, softened

2 {16 oz, each} cans of refried beans

1 pkg. taco seasoning

1 cup {8 oz.} sour cream

2 cups shredded cheddar cheese

2 cups shredded monterrey jack cheese

 

This is ALL you’ll need…

In a large bowl, mix together softened cream cheese, beans, and sour cream until well blended. 

Now add the packet of taco seasoning and mix well.

 

Spray a 9x13 baking dish with cooking spray and spread the bean mix evenly on the bottom.

Now sprinkle the cheeses evenly over the top of the bean mix.  I’ve switched up the cheese combo a few times and while I LOVE the monterrey/cheddar mix, I gotta say that 4 cups of the fiesta taco blend shredded cheese is equally as yummy :)

Bake at 350 for about 15-20 minutes or until the cheese is bubbly and gooey.  Serve with the chips of your choice.  I LOVE this dip with Frito’s or the Mission round tortilla chips.  SO good!

An easy, warm dip full of way too much cheese?!?!?!  Seriously, people.  What’s not to love?!?!?

Touchdown!!!

Football season is here and if you’re anything like me, then you’ve passed the point in your marriage where you feel like you need to impress the Mr. with scattered and random football knowledge.  Infact, I was past that point LONG ago.  I prefer to throw out comments like, “Dang, who’s that?!  He’s cute!” OR “I would NEVER have picked those colors for a uniform”.  Truth be told, I’m NOT a fan of football {which is pretty much a deadly sin when you’re living in Texas}.  However, I LOVE any and every kind of football party.  Mostly, football{ish} foods.  I like to hang out by the snack table during football parties…throw out the occasional, “Who’s he?!” comment {to make it look like I’m paying attention}…and then go right back to eating {and taking part in adult beverage consumption, of course}.  This little recipe is a MUST TAKE item to any kind of sporting event where you’re asked to bring a snack.  Trust me.  I made this over the summer for the family and then again for Mr. Spouse’s fantasy football draft and ohmiword…it was gone in NO time!  TOUCHDOWN!!!!

 

HOT FIESTA DIP

adapted from Amanda’s Cookin’

1 (10 oz.) pkg. frozen corn, thawed

1 1/2 cup salsa {I personally LOVE World Casera in this recipe}

2 cups shredded Mexican cheese

1 can refried beans

3 tbsp. chopped green onions

 

Take a look at this lineup.  Not very much AT.ALL!!  My favorite kinda recipe :)  So, I know you’re seeing the Herdez brand salsa in this pic, but I HIGHLY recommend the World Casera brand.  I swear it makes a difference!!  Not that it’s bad with the Herdez, but I just prefer the World Casera a *wee* bit more :)

Now, microwave the frozen corn according to pkg. directions.  In a large bowl, combine salsa & refried beans until well blended.  Stir in corn, cover with plastic wrap & vent, and microwave on high for about 2 minutes.  Remove the plastic & immediately sprinkle with cheese.  Mix together and pop in the microwave another 3{ish} minutes, or until cheese is {mostly} melted.  Remove and stir well.  Top with green onions and serve with tortilla chips.  I love me some Santita’s $2 tortilla chips :)  They’re my favorite!!!  And they’re GREAT with this dip!

C’mon, y’all.  You can’t tell me that doesn’t look like it screams “tailgating food”?!?!  It’s perfect for a fiesta, for sure!!!  Make sure to bring this to the next party….you’ll be the talk of the town!  In between bites, of course ;)

C’mon Now Dip, Baby, Dip

This recipe reminds me of my first little man.  He was less than a month old when my sister-in-law, Bobbi,  made this for my birthday party.  I was all tryin’ to lose the baby weight {what a JOKE!} and then she went and pulled this card outta her deck!!!  Darn her!  I couldn’t scoop it into my mouth fast enough.  Seriously.  Put this on your list as a MUST SERVE at your next party or get-together!  There won’t be any left…PROMISE!!!  {Especially if you have friends like me who like to hover around the food table ;)}

BOBBI ANN’S DOUBLE MEAT DIP

1 lb. ground beef

1 lb. sausage {I used Jimmy Dean, HOT}

1 medium jar of salsa {I used PACE Picante Sauce}

2 pkgs. cream cheese, softened

2 cups shredded cheese {I used colby & monterrey jack}

Brown meats together and drain.  Return to pan and add salsa.  Simmer on medium heat for 15-20 minutes, stirring often.  Meanwhile, spread the cream cheese evenly in a 9x12 baking dish.  Top with the meat/salsa combo and sprinkle cheese on top.  Bake at 350 until cheese melts. 

 

SOOOOO yummy!!!  I think this dip tastes best with Frito’s Scoops, but that’s just my opinion.  Try it for yourself and see what you think!!!

And here’s another one to try…

My other sister-in-law, Michele, made this one for us the same summer and it’s JUST as good!  Crazy enough, I was looking for a recipe in one of my many Paula Deen cookbooks the other day and I found this recipe in there, too!  No pics of this one though…BOO!!!!

MICHELE’S MASON DIXON DIP

1 15oz. can of chili with beans {I really like Wolf Brand}

1 15 oz. can of chili, no beans

2 pkgs. cream cheese

2 cups cheddar cheese

3 green onion tops, chopped {optional}

Heat chili in a saucepan on medium heat for 5 minutes.  Meanwhile, press cream cheese on the bottom of a 9x13 baking dish.  Pour chili over cream cheese & sprinkle cheese over top.  Bake at 350 for 20 minutes or until bubbly.  Remove & top with green onions.  Serve with tortilla chips or Frito’s.

Seriously you guys…throw a party this weekend so you can enjoy these yummy dips for yourself!!!  Or if you’re like me, tell Mr. Spouse this is what’s for dinner.  Bust out a few heated tortillas and go to town!  {I like to improvise on my “I-don’t-feel-like-cooking-tonight” nights}.

Say Cheese! {& Sausage & Chili}

 

This might be one of my FAVORITE queso recipes.  Seriously.  My Dad made this for us when he came up to visit and I haven't stopped thinkin' about it since.  I put one of those handy little Crock Pot liners in my crock pot {for easy clean-up because queso makes a MESS} and let it cook itself.

DOUBLE MEAT QUESO

2 lbs. Velveeta

1 can of Chili with NO beans {I use Wolf Brand}

1 can of HOT Rotel

1 can of MILD Rotel

1 lb. Jimmy Dean HOT sausage

Brown sausage and drain. Cube the velveeta so that it cooks faster & evenly.  Add sausage, velveeta, rotel & chili to the crock pot and cook on HIGH until the majority of the ingredients have blended & melted together.  Stir often so you don't get that icky queso film on top!!  Serve with tortilla chips and enjoy!

Hands Down, The BEST Buffalo Chicken Dip EVER

I love buffalo chicken, so it’s no surprise that this little appetizer has quickly become one of my favorites!!!  Everything about it is YUMMY.  If you’re lookin’ for something to take to a party or something to throw together when your husband surprises you by saying, “hey…some of the guys are coming over to watch the game” {like, 30 minutes before game time}…then you definitely wanna bookmark this dip!!  It’s TO.DIE.FOR delicious!!!

Boneless Buffalo Chicken Dip

1 lb. boneless, skinless chicken breasts {cooked}  OR you can cheat and use two large cans of chicken {so much easier & tastes just as yummy}

1 bottle of Frank’s Red Hot Sauce-Original {the BEST hot sauce ever}

1 24 oz. bottle of Ranch Dressing

1 8oz. package of cream cheese

1  package of shredded cheddar cheese

Mix cream cheese, ranch dressing, and hot sauce together.  Mix in chicken and cheese.  Pour mixture into baking dish and bake at 350 until heated through or until cheese is melted.  YUMMO.  This recipe comes with a WARNING…have a glass of milk close by because this is H-O-T…but AMAZING!!!  Serve with Triscuits, celery, or fritos/tortilla chips.