Will’s Chili Queso Dip

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Will’s Chili Queso Dip

This is my son’s recipe.  I hope you enjoy it as much as they do!

1 Pound of cooked ground meat

16oz Velveeta cheese

1 cup milk

6 pieces of sliced crispy bacon

1 Can of Chili

Paprika

Chili Powder

Cayenne Pepper

Ground Cumin

 

Place all the above ingredients in a Crock pot on low for 2 hours

Stir and enjoy with your favorite dipping chip

My son eats it with Doritos while my granddaughter and daughter in law use Tostitos scoops

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Chloe loves her daddy’s cooking!

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Chicken and Dumplings

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Chicken and Dumplings

6 servings

3 (10.75 ounce) cans condensed cream of chicken soup

3 cups chicken stock

3 cups chicken, cut into chunks

1 cup each celery and onion, chopped

2 tsp of onion powder

1 tsp of garlic powder

1/2 tsp of garlic salt

2 tsp of poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup each potato and carrot, chopped

1 cup frozen green peas

1 1/2 cups baking mix (optional, see notes at end)

2/3 cups milk

 

In large, heavy pot, combine soup, stock, chicken, celery, onion and seasonings. Cover and cook over low heat about 1 1/2 hours.

Add potatoes and carrots; cover and cook another 30 minutes.

Add peas and cook only 5 minutes longer.

Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

*Helpful hint: DO NOT “drop” your dumplings to close together, to cook properly they need room to breathe and the liquid needs to bubble up between them.

*Instead of making dumplings you can use refrigerated buttermilk biscuits.  Cut each biscuit into eights with a pair of scissors right into the pot of broth and simmer as stated above.

Hawaiian Baked Ham and Cheese Sandwiches

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Hawaiian Baked Ham and Cheese Sandwiches

Makes 15 Sandwiches

1/2 cup butter, melted

1 tablespoon honey mustard

1/2 teaspoon onion powder

2 teaspoons Worcestershire sauce

 

15 Hawaiian Slider Rolls

1 pound thinly sliced ham

About 10 slices Havarti cheese

 

Preheat your oven to 350 degrees

Spray a 9×13-inch baking dish with nonstick spray

In a medium bowl, whisk together the butter, mustard, onion powder and Worcestershire sauce

Slice the rolls in half.  The easiest way to do this is if you open the package and slice the entire chunk of rolls in half while they are still stuck together.

Pull apart the bottoms of the rolls and place them in the prepared dish.

Fold up pieces of ham to fit the rolls and place them on the bottom halves of the rolls

Layer a piece of cheese next, then more ham, then more cheese

Place the tops of the rolls onto the sliders

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Drizzle buttery mixture over the top of each roll

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If baking now, place in the oven and bake for about 20 minutes, until the sliders are warmed, the cheese is melted and the tops of the rolls are lightly browned.

 

If baking tomorrow, cover the pan with a sheet of greased foil and refrigerate.

The next day, bake for 20 minutes with the foil on, then remove the foil and bake for an additional 10 to 15 minutes.

Baked Cheese Ravioli

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Baked Cheese Ravioli

 

Frozen Cheese Ravioli

Pasta Sauce

Mozzarella Cheese

Parmesan Cheese

 

Preheat oven to 400 degrees

Spread a layer of pasta sauce on the bottom of the baking dish

Place frozen ravioli on top of pasta sauce

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Top with more pasta sauce

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Cover with foil and bake in the preheated oven for 50 minutes

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Uncover and top with Mozzarella Cheese

Place dish back into the oven for about 10 minutes or until the cheese is melted and bubbly

Served with Parmesan Cheese, Garlic Bread and a Caesar Salad

Enjoy!

 

You can use the recipe as a base to expand with vegetables, meats and other seasonings.

Tangy Honey Glazed Ham

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Tangy Honey Glazed Ham

1 (10 pound) fully-cooked, bone-in ham

1 1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large orange, juiced and zested or 1/3 cup Orange Juice

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves (Optional)

 

Preheat oven to 325 degrees

Place ham in a roasting pan

In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves

Bring to a boil, reduce heat, and simmer for 5 to 10 minutes

Set aside

Bake ham in preheated oven, uncovered for 2 hours

Remove ham from oven and brush with glaze

Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes

Remove from oven and let the ham rest 10 minutes or so before slicing

Enjoy!

 

Oven Bag Method

Remove from glaze from heat and let it cool a bit

Place ham in a prepared oven bag

Pour glaze over ham

Seal bag and bake according to package directions for your hams weight

 

Roast Sticky Chicken-Rotisserie Style

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Roast Sticky Chicken-Rotisserie Style

 

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 onion, quartered

2 Tablespoons minced garlic

1 (4 pound) whole chicken

Butter

 

In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder

Rinse chicken cavity, and pat dry with paper towel

Place pats of butter, coated with seasoning, under the skin of the chicken

Rub chicken inside and out with spice mixture

Place onion and minced garlic into the cavity of chicken

Place chicken in a re-sealable bag or double wrap with plastic wrap (I placed it right in my crock)

Refrigerate overnight or at least 4 to 6 hours

Lay uncut carrots and celery on bottom of crock pot as a rack for holding the chicken up out of the liquid

Set cooker to high for 4 hours

Occasionally baste the chicken with the liquid from the bottom of the crock

Internal temp should be at least 160 degrees

I placed the chicken in the oven on broil for about 5-8 minutes to give it a crisp coating

While chicken is standing, melt 1/4 stick of butter in a small pan

Add 4 tablespoons of flour, stir to thicken

Add 1-2 cups of pan juices or stock to make gravy

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Garlic Lemon Double Stuffed Chicken

 

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Garlic Lemon Double Stuffed Chicken

4 boneless, skinless chicken breast

1 (8 ounce) package softened cream cheese

1 (8 ounce) Cheddar cheese

1 cup milk

1 1/2 cups seasoned bread crumbs

1/2 cup grated Romano cheese

1 tablespoon minced garlic

3/4 cup butter, melted

2 tablespoons lemon juice

1/2 teaspoon garlic salt

1/2 teaspoon paprika

 

Preheat oven to 350 degrees

Lightly grease a shallow baking dish

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through

Mix Cheddar Cheese and softened cream cheese together in a small bowl

Add equal amounts to each chicken breast

Close and set aside

Pour milk into a shallow bowl

In a separate bowl, combine breadcrumbs and Romano cheese

Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat

Place breasts side by side in the baking dish, tucking edges under to seal

Melt butter in a small saucepan over medium heat

Stir in lemon juice and garlic, and drizzle evenly over chicken

Season breasts with garlic salt and paprika

Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear