A Great Dip Recipe For Summer

I’ve got serious Summer Fever. It feels as though it’s NEVER going to get here! I might as well prepare for it to make it feel like it’s closer. Summer…’Tis the season for dips, right? I feel like all summer long I always have various parties and events to attend that involve bringing a dish or snack to pass. My go-to, never-fail is always a tasty dip. This is a queso dip (“queso” means “cheese” in Spanish).

You need a block (32 oz.) of Velveeta cheese, an 8 oz. package of cream cheese, a 10 oz. can of Rotel (diced tomatoes and green chile), 1 can of cream of mushroom soup, and 1 lb. of ground beef or sausage (or a combination of the two!).

Brown the meat and set it aside. Cut up the Velveeta and cream cheese into cubes and put them in a crock pot. Pour in the Rotel and cream of mushroom soup (don’t add water to the soup). Let these ingredients melt and cook for an hour. Add the ground meat and let sit another 30 minutes before serving. Enjoy with tortilla chips!

 

Twice Baked Potato Casserole

I LOVE potatoes, so my recipe box is filled with delicious recipes that use potatoes. This is a twice baked potato casserole that goes over extremely well at my house and I thought I’d share it with you all.

You will need:

1 and 1/2 pounds of red potatoes, scrubbed and cut into one inch squares & baked

1 lb. sliced bacon, crumbled and cooked

3 cups of sour cream

2 cups of shredded mozzarella cheese

2 cups of shredded cheddar cheese

2 sliced green onions

Directions:

Lay half of the potatoes in a 9 x 13 baking dish. Top with half of the bacon, half of the sour cream, and half of each of the cheeses. Repeat layers with the second half of the potatoes and the rest of the ingredients. Bake at 350 degrees for 25 minutes until all of the cheese is melted. Then add the green onions and enjoy!

 

The Temperature is Dropping–Warm Up With Some Soup!

Fall is in full swing. The leaves are changing fast and the temperature outside. It’s no longer hot and stuffy when I step outside but crisp and cool. It’s such a refreshing change of season! With a change of season comes a change in the menu at our house. We are staying away from grilling and going more towards easy and warm crock pot meals. I love my crock pot and can’t imagine meal preparation without it!

Here’s a delicious recipe I wanted to share for baked potato soup. All you need is these ingredients:

3 Tbs butter

2-3 cloves garlic, minced

1/2 C flour

4 1/2 C milk (low fat works great)

1 14oz can chicken broth

4 medium baking potatoes-baked

2 C grated cheddar (or sharp cheddar) cheese, divided

1 1/2 tsp. salt

1/2 tsp. black pepper

1 1/2 C  sour cream (low fat is fine), divided

1/2 C chopped green onions, divided

8 slices of bacon, cooked and crumbled

Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds .  Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in cubes and add to pot.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.