Another Texas Bean - Cheese - Chiles and Stuff Dip!

I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.

I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!

When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".

I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.

So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!

This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.

Another Texas Bean - Cheese - Chiles and Stuff Dip!

1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C  Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!

2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz.  package of Shredded Sharp Cheddar Cheese

In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.

In a saucepan over medium heat, combine the Tomatoes and  Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well

Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Texas Cheese and Chile Grits

Texas Cheese and Chile Grits:

4 1/2 C Water
1/2 tsp Salt
1 C Quick Grits
1/2 of a 10 oz. can of Rotel Tomatoes with Green Chiles
1 C (4oz.) can of Diced Green Chiles
8 oz. (1C) Grated Cheddar Cheese
4 oz. Cream Cheese, room temperature, cut into cubes
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
Salt and Pepper to taste
1 Egg, beaten

In a saucepan, bring the Water and Salt to a boil.
Add the Grits
Stir and reduce the temperature to low.
Cover and cook about 5 minutes, stirring occasionally
Remove from heat
Stir in Rotel Tomatoes, Green Chiles, Cheese and Cream Cheese.
Add the spices and stir to combine well
Add 2 TBS of the Grits mixture to the Egg.
Add it back into the pan and stir well.

Pour into a buttered baking dish.
Bake at 375 degrees for 30 - 40 minutes.
They should be browned and bubbling.
Cool at least 15 minutes to let them become firm.

Serve warm.

Enjoy!
Peace in the Kitchen!

60's Gazpacho

This one is a cool recipe from the 60's.
It was so upbeat and different for the time man.

Juice of 1 Lemon
2 Green Bell Peppers,seeded and cut into pieces
1 Cucumber, peeled and divided: 3/4 sliced and 1/4 of it diced for garnish
2 lbs. Tomatoes cut into pieces
1 Onion quartered, 1/4 of it diced for garnish
1/4 tsp Garlic Salt
2 TBS Vinegar
2 TBS Olive Oil
Salt and Pepper to taste
Croutons for garnish

Put the following ingredients in a blender:
Lemon Juice
Bell Peppers
Cucumber slices
Tomatoes
3/4's of the Onion
Garlic Salt
Vinegar
Olive Oil
Pulse to blend, keeping it chunky

Season with Salt and Pepper
Refrigerate until chilled

Serve topped with Diced Onion , Diced Cucumber and Croutons.

Enjoy!
Peace in the Kitchen!

Family Reunion Cake, Church Cake, Picnic Cake ...

You know the cake!
You're asked at the last minute to bring something to a Family gathering, a Church meeting, a Bake Sale, a Party at work......
You don't really have time to create a gourmet dish, so here's the go to recipe that pleases a crowd.
I think this Cake and Dump Cake are the recipes to make when you need something at the last minute.

1 Box of Yellow Cake Mix
1 Can of Mandarin Oranges, undrained
4 Eggs
1/2 C Vegetable Oil
Mix with an electric mixer
Spray a 9X13 baking dish with a Vegetable Spray
Pour in the batter
Bake at 350 degrees for 35 - 40 minutes
Cool completely

Topping:
1 large can of crushed Pineapple, undrained
1 large box of Vanilla Instant Pudding
1 large container of Cool Whip
Mix by hand
Frost the cake
Cover and refrigerate

Enjoy!
Peace in the Kitchen!

Hobo Bread

2 C of Raisins or Dates
2 C boiling Water
3 tsp Baking Soda
2 C Sugar
4 TBS Vegetable Oil
1/2 tsp Salt
1 tsp Baking Powder
1/2 C chopped Pecans
4 C Flour

Chop the Raisins or Dates
Combine the Raisins or Dates with the Baking Soda and the Boiling Water
Let this mixture sit overnight.

In the morning, add the remaining ingredients and blend well
Pour the batter into 2 loaf pans, greased with my Pan Release recipe found under, Hint on the blog.
Bake for 1 hour 15 minutes at 350 degrees

Enjoy!
Peace in the Kitchen!

Rhubarb Jam

Another Rhubarb recipe .

I grew up with everything Rhubarb!

4 C Rhubarb, diced

4 C Sugar

Combine in a saucepan and boil for 12 minutes without any water, stirring often

Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 

Pour into Jelly glasses and seal with paraffin wax

Enjoy!

Peace in the Kitchen!

Malted Milk Chocolate Chip Cookies

The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.

We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.


Malted Milk Chocolate Chip Cookies

1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips

In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined

Sift together:
Flour
Baking Soda
Salt

Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix

Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.

I love flat crispy chocolate chip cookies!

Enjoy!
Peace in the Kitchen!