I made this today for Scott's Father's Day after church snack. He loved it! Super easy, and tasty. PS..I realize I've been missing in action, but with being out of town, having our house for sale and not cooking much due to mess and the 105 degree temperature, the updates have fallen victim. I miss you cooking world.
dip of mexican champions:
(this is a made up name)
1-8oz cream cheese
1-15 oz. can of chili
1/2-1 can green chiles
approx 1 C. shredded cheddar cheese
green onions (optional)
1. Spread softened cream cheese on the bottom of a pie plate.
2. Layer on top in this order; chili, green chiles, cheese, olives.
3. Bake 350 degrees for 20-25 minutes until cheese is melted and bubbly.
4. Sprinkle with green onions if desired then start dippin your tortilla chips into dip!
Sunday, June 20, 2010
Saturday, June 5, 2010
Welcome the darling Melissa as our Guest Chef this week!! She has provided this divine recipe for a "straight to the hips" love affair (I'm told)!! Melissa is a mother to 3 beautiful boys and comes up with brownie recipes in her spare time..hehe! Thanks for sharing, I will be giving this recipe a whirl soon!
this picture is not the best, but when a certain 4 year old plays with the setting on your camera and you don't know how to figure out what buttons he pushed, this is the result..slightly blurry!
bliss from brownies:
1 box brownie mix (follow directions) or use a homemade brownie recipe you like
1. 3 minutes before the brownies are done, take them out of the oven and place a layer of mini marshmallows on top. Put back in the oven until the timer goes off.
2. In a double boiler or sauce pan melt together:
2 cups chocolate chips
1 cup peanut butter (creamy, the cheap stuff works the best)
1 and 1/2 cups rice crispy cereal
2-3 Tablespoons of butter
3. pour over brownies when out of oven, make sure to cover all of the melted marshmallows and then place brownies the fridge to set up for a few hours.