I have made this dip before, but my recipe never called for a topping. I really like this recipe!
4 ounce can of diced jalepenos, well drained or 4-6 fresh jalapenos, roasted and diced
1- 8 ounce package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup Parmesan cheese
1 cup Italian bread crumbs
4 Tbsp. butter, melted
1 Tbsp. dried parsley
-In a large bowl, combine cream cheese and sour cream.
-Add cheddar cheese, 3/4 cup Parmesan cheese and diced jalapenos. Mix well.
-Spoon mixture into 8 x 8 baking dish.
-In a small bowl, mix bread crumbs, butter, 1/4 cup Parmesan cheese and dried parsley, using a fork until crumbly.
-Sprinkle the bread crumb topping over the cream cheese mixture.
-Bake at 375 degrees for 20 minutes or until hot and breadcrumbs are golden brown.
-Serve with crackers or bread.
My friend (and cousin) Lori and her family came over for a picnic and she brought baked beans. They were so good! They always are! I had her tell me exactly how she does them and then I tried it. Here is the recipe:
2 cans baked beans, drained (She used Bush’s original, but she uses others also). Don’t rinse, just drain.
1 cup brown sugar
1/2 cup ketchup
4 hot dogs, sliced
5-6 sliced bacon, cut into 1″ pieces
-Preheat oven to 350 degrees.
-Empty drained beans into 9 x 13 casserole.
-Add brown sugar, ketchup and hot dogs. Stir.
-Top with bacon slices.
-Bake uncovered for 70-75 minutes.
-Broil on low 4-5 minutes until bacon crisps. (I did not raise the rack, just kept it in the middle.)
-Let beans sit for an hour.
This is a great recipe for pasta salad. It is just as good the next day, if not better!
1 box of pasta
1/2 -2/3 bottle Zesty Italian dressing
1 can black olives, drained and sliced
3 celery stalks and leaves, chopped
1-14.5 ounce can diced tomatoes, undrained
1 cup Parmesan cheese
1-8 ounce block of cheese, diced
1/3 pound pepperoni, chopped
1 Tbsp. basil
1 Tbsp. Italian seasoning
-Cook pasta according to package, drain and rinse with cold water.
-In a large bowl, add all of the ingredients.
-Mix and serve.
One of my students shared this recipe with me and it sounded really great. I made it and changed it a bit. I made it for my family and they absolutely LOVED it! I think this will be a staple at our house!! If you love buffalo chicken dip, you are going to flip for this delicious pasta bake. Thanks, Jess, for sharing this recipe with me!
1 pound of penne pasta
3 chicken breasts, cubed
2-3 Tbsp. vegetable oil
4-5 cups shredded cheddar or cheddar jack cheese
3/4 cup hot sauce
1 cup Ranch dressing
1- 8 ounce block cream cheese
-Cook pasta according to box. Drain.
-Cube chicken and saute in a large skillet with 2-3 Tbsp. oil. Drain liquid once chicken has cooked.
-Preheat oven to 350 degrees.
-Prepare a 9 X 13 or large casserole by spraying with cooking spray. ( I use a deep 9 x13.)
-In a large mixing bowl, soften cream cheese in microwave.
-To softened cream cheese, add 3/4 cup hot sauce, 1 cup of Ranch dressing and 3 cups shredded cheese.
-Add cooked chicken and pasta. Stir together gently.
-Add mixture to prepared casserole.
-Sprinkle with 1-2 cups additional cheese.
-Bake for 30 minutes, uncovered.
Adam loves hot German potato salad and I have not made it in years. He was happy.
12 medium potatoes, cubed and boiled
6 hard boiled eggs
1 onion, diced
chopped parsley (optional)
1 pound of bacon
1 cup sugar
2 tsp. salt
2 Tbsp. cornstarch
2 beaten eggs
1/2 cup cider vinegar
2 cups water
-In a large bowl, add potatoes.
-Slice hard boiled eggs. Add to potatoes.
-For the dressing:
Fry the bacon in a skillet. Crumble and place on potatoes.
To the bacon grease, add onion and saute.
Add sugar with salt and cornstarch to onion mixture.
Add beaten egg, vinegar and water to onion mixture.
Cook to desired thickness.
Pour over potato mixture.
I love cold chicken salad and that is what I usually make, but this winter I tried making a warm chicken salad and my family loved it.
2 cups cooked chicken, shredded
2 cups celery, diced
1 tsp. onion powder
1 cup mayo
1/2 tsp. lemon juice
2 cups shredded cheddar or cheddar jack cheese, divided
1 cup potato chips, crushed
-Spray nonstick cooking spray in a 9 x 13 pan.
-Mix chicken, celery, onion, mayo, lemon juice and 1 cup of cheese in a greased 9 x 13 pan.
-Top with remaining cheese and chips.
-Bake, uncovered, at 450 degrees for 15-20 minutes until hot and bubbly.
Dad gave us a huge box of cucumbers and I couldn’t let them go to waste so I made some refrigerator pickles.
3 1/2 cups sugar
2 cups white vinegar
1/3 cup salt
1 tsp. turmeric
1 tsp. alum
1 tsp. celery salt
1 tsp. mustard seed
Cucumbers, enough to fill 6 -1/2 gallon jars or 12 quart jars
Onions, 4-8 medium
Slice onions and cucumbers. Pack into jars (I used 1/2 gallon jars but you can use quart jars). Mix other ingredients together and pour into jars. Place in refrigerator. Shake once daily for 6 days. Refrigerator pickles will last 6 months.
I found a new way to make fried potatoes from my neighbor and they turned out great. She slices them and puts them in a skillet of water. Let them sit in the cool water until you are ready to cook them. Then, drain the water and add fresh water. Boil the potatoes until they are par-boiled. Drain water well. Add oil to the pan until heated and add the potatoes back into the skillet. Remember, keep using the same skillet. Fry them a few minutes on each side. These turned out great. In the past, I would fry my potatoes raw and it would take forever to cook them and often times they would burn so by par-boiling in the skillet, it really helps to get the cooking process started. They were excellent and I will continue to use this method whenever I make fried potatoes.
It may sound silly, but I could never get my corn on the cob just right. A few years ago, my friend, Kelli, went to the beach and learned how to boil corn from some friends and she shared it with me. Place the corn on the cob in a pot and fill with water. (You can get more in a pot by placing it vertically.) Bring the water to a boil. Turn off the heat. Set the timer for 10 minutes. Remove from the pot and serve. Yes, it’s very easy and it works every time! Glad Kelli shared this tip with me!
I was hungry for tuna salad and came up with this simple recipe.
1 pound pasta, cooked
2 cans tuna, drained
1 cup Hellmann’s mayo
1 cup Miracle Whip
1/4 cup sugar
1/3 cup red wine vinegar (Any vinegar will work, but I love red wine.)
Several celery stalks and leaves, chopped
1 tsp. celery seeds (optional)
Place pasta, tuna, and celery in a bowl. Mix the remaining ingredients and mix into pasta salad. Chill. Serve.