Queso Dip

If you are looking for a really good tortilla chip dip recipe this is it! It is thick, creamy & oh so good! I use both the ground beef & the sausage which adds a great flavor! Who doesn't love a good cheese dip??

Queso Dip
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or a combination of both)

Brown ground beef or sausage (or both) in a pan over medium heat & set aside. Cut up the Velveeta & cream cheese into cubes & place into a crock pot. Pour in the Rotel & the cream of mushroom soup & stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat & continue to let cook, stirring as needed.

Serve with tortilla chips & enjoy!

Chicken Enchiladas

A co-worker of mine gave me this recipe for her Chicken Enchiladas & not only are they super easy to put together, but they are dee-lish! I have already made this recipe 4 times & pair it with my Mexican Rice recipe - YUM!

Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked & shredded
8 oz sour cream
1/2 jar of Pace picante sauce
1 cup of shredded cheddar cheese
1 19 oz can Old El Paso enchilada sauce
1 10oz can Old El Paso green chili sauce

Directions:
Mix together the chicken, sour cream, picanta sauce & cheese & spoon into corn tortillas. Roll up & place seam down into a 9x13 greased baking dish. Pour enchilada sauce over tortillas as well as the green chili sauce. Sprinkle shredded cheddar cheese over the top & bake at 350 for 35-45 minutes - or until hot & bubbly. 

Makes 10-12 enchiladas.

Egg Bake

My Mom makes this delicious Egg Bake often around the holidays & thought I might share it with you all. It is full of yummy stuff & definitely won't leave you feeling hungry! 

Egg Bake

1 Doz Eggs
1 Cup of milk OR half and half
1 Package of cubed hash brown potatoes
1 Package of Jimmy Dean Mild sausage, browned & drained
1 Package of bacon, cooked & crumbled
1 Onion chopped
1 package of fresh mushrooms sliced OR chopped
1 package of shredded cheddar cheese

Optional:  
1 green pepper, chopped
ham
broccoli

Directions:
Spray 9 X 13 glass baking dish with cooking spray or butter. Spread hash brown potatoes on bottom of baking dish. Cook sausage until not pink anymore. Fry your bacon (crumble bacon once fried). Saute onions, green peppers, mushrooms in a little butter until soft. Spread sausage & bacon in baking dish on top of potatoes. Sprinkle onions, mushrooms & green peppers over meat mixture. Sprinkle 1 cup of shredded cheese over sausage & bacon mixture. Beat your eggs with your milk/half & half. Add salt & pepper to egg mixture, slightly beat again. Pour egg mixture over the meat/veggie layers.

Cover & set in the refrigerator overnight or a few hours.

Bake in oven at 350 degrees for 1 hour covered with foil. Take egg bake out after one hour & sprinkle the remaining shredded cheddar cheese on top of egg bake. Keep foil off & put back in the oven for about 10 minutes or until cheese melts. Check to make sure the center is not jiggly loose. The center should be set.

Take out of oven - let sit for about 5 minutes - cut into squares & enjoy.

You can add broccoli, ham or any thing else you may think sounds good to this if you also.

Loaded Baked Potato & Chicken Casserole

I came across this "keeper" on Pinterest the other day & gave it a try. I had some chicken breasts in the freezer that needed to be cooked up & the rest of the ingredients on hand so I made this super easy casserole the night before & popped it into the oven a couple of hours before dinner the next day. It was SO good & one that I will definitely be making again. If you love a loaded baked potato then you will love this! It definitely isn't heart healthy - but what casserole is?!

(photo credit)

Ingredients:
3 - 4 medium potatoes, scrubbed & diced (about 1.5 lbs. or 4 1/2 cups) 
1 lb. boneless, skinless chicken breasts, diced 
4 slices bacon, cooked crisp, cooled & crumbled 
1 1/2 cups shredded cheddar cheese 
4 green onions, sliced
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup heavy cream 
2 tablespoons unsalted butter, cut into small pieces 

Instructions:
Heat oven to 350 degrees F. Lightly grease a 9" x 13" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, & half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions & another 1/4 teaspoon each salt & pepper. Pour heavy cream over top of casserole & then dot with the butter. Cover with aluminum foil & bake in the preheated oven for 1 hour. Uncover & bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese & bake until melted. Serve.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

This recipe is one of my many "Pinterest-finds" & one I have made at least 3 times now as well as shared with others. Those "others" I speak of raved about how good this pork tenderloin was so thought it would be a good one to put on the blog. Give it a try - you too won't be disappointed!

(photo credit)

Crock pot Brown Sugar Balsamic Glazed Pork Tenderloin

2-3 pounds Pork Tenderloin

1 tsp ground sage

1/2 tsp salt

1/4 tsp black pepper

1 clove garlic, crushed

1/2 cup water

1/2 cup brown sugar

1 T cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 T soy sauce

Mix together the seasonings: sage, salt, pepper & garlic. Rub over the tenderloin. Place 1/2 cup water & the tenderloin in crock pot. Cook on low for 6-8hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan; brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium heat & stir until mixture thickens - about 4 minutes. Brush roast with glaze 2-3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot & place on aluminum lined sheet pan, glaze & set under broiler for 1-2 minutes until bubbly & caramelized. Repeat 2-3 more times until desired crust is achieved.)

Serve with remaining glaze & enjoy!