Chile con queso

If you can get past the fact that I use Velvetta in this recipe, it’s really good and always a big hit at parties.  People tend to eat it off the stove because they can’t wait until it gets into a bowl.  Added twist, add some hot Jimmy Dean sausage.  Freezes well which is good because this makes an unhealthy amount.


16 oz of Velvetta

1 Can of Rotel

1 can chopped green chilis

2-4 Jalapenos

Onion (optional, I don’t like them)

1-2 cloves of garlic


Olive OIl


Brown onion, jalapeno and garlic in a pan.

Cube up velvetta so it melts better and add to pan with veggies.

Add rotel, chilles and chulula to taste.  Mixing and tasting as you go to adjust heat level.

Serve in small crock pot if possible or at least find a way to keep warm while serving so it doesn’t congeal.


Restaurant Style Salsa

Recipe courtesy of Pioneer Woman


  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro (more To Taste!)
  • 1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Heather’s Note:  I often half this because it makes a ton of salsa and then it fits in my little chopper, otherwise I have to use my blender.  You can make this as thick or thin as you want by controlling how long you process it for.

Better Than Restaurant Guacamole


Yield: about 3 cups


3 Avocados, pitted and diced

2 Roma Tomatoes, seeds removed and diced small

2-3 tablespoons Red Onion, diced small (I sometimes use onion powder when I don’t have onions)

2 tablespoons Fresh Cilantro, chopped (optional because some people just won’t eat cilantro)

1 whole lime, juiced

1 clove garlic, minced or pressed through a garlic press

1 teaspoon Sea Salt

Cholula Hot Sauce, to taste


In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the pressed {or minced} garlic, chopped roma tomatoes, red onion and cilantro. Toss gently. Add desired amount of Cholula and refrigerate for at least one hour before serving.

*For a spicier guacamole add some fresh or pickled jalapeno.

This delicious recipe brought to you by Simply Scratch

Better Than Crack Brownies

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

So sweet but amazing.  Cut into small squares as not to overwhelm people.

Sweet Potato Casserole Ruth’s Chris

Sweet Potato Casserole

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Delicious but very sweet.  Mom and I love it.

Creamed Spinach from Ruth’s Chris Steak House


6 tablespoons butter
1/4 cup all-purpose flour
1/4 cup chopped onion
1 bay leaf
1 whole clove
2 cups whole milk
2 (10 ounce) bags ready-to-use fresh spinach

Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
Add flour and stir until light golden, about 7 minutes.
Stir in onion, bay leaf and clove.
Gradually whisk in milk.
Whisk until mixture boils and thickens, about 10 minutes.
Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
Remove bay leaf and whole clove.
Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
Transfer spinach to bowl filled with ice water to cool.
Drain well.
Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
Transfer spinach to processor and finely chop.
Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
Stir in remaining 2 tablespoons of butter.
Season to taste with salt and pepper and serve.