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
Chloe loves her daddy’s cooking!
This soup is so flavorful. My kids wouldn’t leave until they had some.
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.
These sliders can be made ahead of time then popped in the oven when you are ready! Plan on a few for each person.
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
Drizzle buttery mixture over the top of each roll
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
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
Top with more pasta sauce
Cover with foil and bake in the preheated oven for 50 minutes
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
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
If you ever wanted to make Rotisserie Style Chicken at home, you will love this recipe! It comes out so flavorful each time I have made it. I hope you enjoy it too.
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
This dish takes a little time to put together, but it is so worth it!
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
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