So my husband is all about cast iron skillets. Sooo, I have been trying to find all different ways to use these skillets!!
One great way to do that is this chicken enchilada dip.
Chicken Enchilada Dip
- 1 chopped yellow onion
- 2 grated garlic cloves
- 2 cups shredded cooked chicken
- 1 can rinsed black beans
- 1 cups red enchilada sauce
- 1 chiplote in adobo chopped, plus 1 tablespoon sauce
- 1 tablespoon cumin
- 3 cups pepper jack cheese
- tortilla chips, for dipping
- Preheat the broiler.
- Heat a medium cast iron skillet over medium high heat. Toss in the onion and garlic. Cooked until the onion is a little charred around the edges.
- Add in the rest of the ingredients expect for the chips and cheese.
- Cook until heated thru. Sprinkle with the cheese and place under the broiler until bubbly and melted.
- Serve with corn chips.
This is another winning recipe from G-Betty!
A few weeks back a catered a wedding for 200 people!!! Boy was that crazy.
One thing that got gobbled up very quickly was these tortilla roll ups.
They are the perfect little appetizer, because they are best made the day before and just sliced up the day of.
Tortilla Roll Ups
- 1 flour package tortillas
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 cups shredded cheddar cheese
- 1 bunch of green onions, sliced
- 4 oz can diced green chilies
- 4 oz can chopped olives
- You can use any size tortilla you would like, the bigger the tortilla the bigger the roll up.
- Mix everything together, except tortillas.
- Spread a thin layer of cream cheese mixture over one tortilla. Roll up tightly. Wrap in plastic wrap.
- Continue with remaining tortillas and cream cheese mixture until all gone.
- Refrigerate overnight.
- Slice roll ups into bite sized pieces
My mom has this great cookbook from the late 70’s that she got for a wedding present when her and my dad got married in 1979.
That cookbook is awesome. It has some great little gems in it, like this Spinach Dip for example.
I know there are approximately 7 million hits for spinach dip on google, but this one will blow your socks off.
Everything time I take it somewhere, I get no less than 3 requests for the recipe!
- 1 pint sour cream
- 1 cup mayo
- 10 oz frozen spinach, defrosted and drained very well
- ½ cup sliced green onion
- ½ cup parsly
- 1 package onion soup mix
- 1 teaspoon dried Italian seasoning mix
- 1 teaspoon dried dill
- Place everything in the food processor and blend well. Refrigerate until needed.
- I serve it in a hollowed Shepherd's bread bowl with assorted veggies and bread for dipping.
These Pilgrim Hats are a spin on pigs in a blanket. My kids love to cook and anytime they can help me in the kitchen I let them. They had so much fun making these Pilgrim Hats, plus its something that kids can contribute to the Thanksgiving table.
Start by chopping a couple of hot dogs into fourths.
Stand them up on a parchment covered cookie sheet.
Break open a can of crescent rolls and separate into triangles.
Drap the triangles over each piece of hot dog.
Use a small cookie cutter or glass dipped in flour to cut off the excess dough. I have a ton of these tall glasses from The Old Spaghetti Factory floating around my house. Any one else have that problem?
Get some cute assistants to help you with the rest.
I don’t think my 18 month old was that into it
Once all of the hot dogs are covered, bake them off.
While the pilgrim hats are baking, slice up some lunch meat into strips and cut some cheddar cheese into little squares.
Then just wrap the lunch meat around the hat like a belt and place the cheddar cheese square over the ends where it meets.
So fun for all ages!
- 1 can crescent roll dough
- 2 hot dogs
- 3 slices of thick cut lunch meat, cut into strips
- cheddar cheese, cut into small squares
- Preheat oven to 350 degrees.
- Cut each hot dog into fourths. Stand up each hot dog piece on a parchment lined baking sheet.
- Separate the crescent roll dough into triangles. Drape each triangle over the hot dough, stretching to fit if necessary.
- Cut off the extra dough with a small cookie cutter or glass dipped in flour.
- Bake for 10 minutes or until golden brown.
- Wrap each pilgrim hat with a strip of lunch meat and place the small square of cheese over the ends.
Football season is in full swing! And if your family is anything like mine, I’m sure there is a lot of football watching, TV screaming, and eating going on!
These bacon wrapped lil smokies are another gem from my grandma Betty.
And they only have three ingredients!
You start with some bacon and cut each piece into thirds.
Make an assembly line on a cutting board,
And wrap each piece of bacon around each lil smokie.
Line them up a on foil lined baking sheet sprayed with non stick spray. Believe me when I say not to skip this step. These pans are not fun to clean!
I always make a ton! They are always the first to go!
Sprinkle a little bit of brown sugar on each bacon wrapped smokie
And bake them off. 425 degrees for 20-25 minutes. Make sure to take them off the cookie sheet while they are still warm or the sugar will re-crystalize and you will not be able to get them off.
I like to keep them in some sort of warming tray or chaffing dish. They are best eaten warm!
You will have everyone asking for the recipe!
Bacon Wrapped Lil'Smokies
- Bacon, each slice cut into third
- Brown sugar
- Preheat oven to 425 degrees.
- Wrap each lil smokie with a piece of bacon.
- Place on a foil lined cookie sheet, and sprinkle with a little bit of brown sugar.
- Bake in a 425 degree oven, until the bacon is cooked.