I’ve been trying to figure out a menu for the Super Bowl tomorrow. It will be just my husband and I. He’s not a big football fan. (But he loves the commercials!) However, I am a big fan. And I am a New England Patriots fan at that! (Haters, be nice. I have been a fan my entire life.) I am very excited that the Super Bowl is tomorrow and that my favorite team is playing! So I have to do something a little ‘extra’ special for a menu, right? Well, here’s the start. I made a tasty Queso Dip today. This will sit over night and I’ll heat it up again tomorrow before the big game. It’s so easy and only uses 4 ingredients.
16 ounces of Velveeta Cheese
4 oz cream cheese
10 oz can of Rotel (diced tomatoes)
1 lb of ground pork sausage
Cut the Velveeta and cream cheese into cubes. Then place in a bowl to melt in the microwave. Cook the pork sausage until it is browned. Sprinkle some salt/pepper if you’d like. Add the tomatoes, mix well and heat for a few minutes. Stir in the cheese until thoroughly mixed. Heat through. Pour into container and served with your favorite tortilla chips! This keeps well for about a week in the fridge. Melt a little in a small bowl and have with chips for an afternoon snack!
I’m not sure why, but I’ve never made salad dressing from scratch. I guess I’ve never really thought to do it myself. It’s so easy just to pick up a bottle at the store. I saw this recipe on the Taste of Home website and thought I’d give it a whirl. It seemed easy enough and I actually had all the ingredients on hand.
1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 tablespoon olive oil
Put all of the ingredients in a bowl and mix well. Put in a container for storage in the fridge, or use it all at once. If you aren’t going to be using it immediately, keep it chilled until use.
I ended up doubling the recipe, I probably should have tripled it. I really liked it. Also, if you have a Magic Bullet in the house, USE IT! I just put all the ingredients in one of the Magic Bullet cups, put the chopper blade section on tightly and whipped it up. It worked really well, especially with the honey, which can can difficult to mix.
I found this recipe in an article on the Taste of Home website, feel free to check them out for more salad dressing recipes. They had 15 other recipes listed in the article. They all look so good! I can’t wait to try more of them out. I’ll be sure to post them here when I do!
Looking for a healthy snack to help keep your resolution for a healthy new year? Brussels Sprouts Chips are an excellent choice! I’ve always thought that Brussels Sprouts get a bad rap. People just don’t like them. I never had them growing up, but was introduced a few years ago and thought they were really good. Especially if they are roasted. I could eat roasted Brussels Sprouts as a snack every single day, they are so good. I read a blog post not too long ago where someone made chips with them and thought that I had to try it!
All you have to do is peel the layers of the Sprouts and spread them onto a pan lined with parchment paper. I then spread a little bit of olive oil on the chips with a basting brush. You don’t need a ton of it, just a nice coating.
Lightly sprinkle some salt and/or pepper on the Chips. I’ve also used garlic powder and that was really good. I’m sure they would be good with other seasonings, feel free to experiment.
Bake the Chips at 350 degrees (F), for about 10 minutes, or until they are the crispiness that you desire. My husband tends to like them very well done, I like them less well done. So we try to go for a happy medium. They Chips are so light and crispy, you will love them!
Before I post the recipe for the best mushroom soup in the world, let me first begin by saying I hope that everyone had an amazing Christmas. Ours was lovely, full of family, food and gifts. I hope yours was too.
Now on to the soup! I created this recipe using my basic potato soup recipe to start. I figured the creaminess from the potato soup would be a perfect mix with the mushrooms. I would even say that another version of this soup could include the potatoes and maybe even some bacon or steak bits. That could be another post for another day!
2 tbsp butter
1 tsp minced onion
1/2 tsp garlic powder
1 – 8 oz pkg mushrooms, cleaned and chopped
2 tbsp flour
1 cup light cream
2 cups milk
1 beef bouillon cube
1/4 cup water
Salt & pepper to taste
Melt the butter in a sauce pan over medium heat. Add minced onion, garlic powder and mushrooms. Cook until mushrooms are soft. Add flour. Mix well. Add light cream and milk, stir. Cook the beef bouillon cube with 1/4 cup water in the microwave for about 30-45 seconds, stir the cube until it dissolves. Add bouillon mixture to soup. Stir constantly while bringing to a boil. Bring heat down to low and simmer for 20-30 minutes. Pour soup into bowl and sprinkle Parmesan cheese on top. Serve with crackers or bread and enjoy!
Here’s a fun cheese platter to bring to your Thanksgiving gathering! I saw this on Facebook and had to recreate it for the holiday. No instructions needed, just layer your cheeses and pepperoni and crackers to resemble a turkey. I used habanero and cheddar cheeses. We like a little spice in our lives! For the turkey head, I used a a small cookie cutter. Simple and fun!
Enjoy your Thanksgiving and remember to be thankful for all you have, today and every day. Thank you for reading and following my blog. I hope each one of you has a wonderful holiday!