Ohhhhh it’s almost the weekend:) Here is the perfect thing to make for your happy hour…..
Yes….it is fake cheese…but it is the best “cheese” to use for dips because it actually melts and remains creamy. This dip is really great to take to tailgates too because if you leave it in a little crock on low it will be good for hours. Dip veggies in it…it will make you feel better about eating fake cheese…You’d think I tailgate a lot…seeing as I tend to reference it a bunch…I don’t tailgate a lot….but I know that people do that this time of year.
What can I say….I am helpful like that….moving on…It also taste good just eating it on your couch in front of your tv…:)
Queso Dip Recipe
Author: Tracie at CleverlyInspired
Recipe type: Dip
- 1 lb Velveeta cheese, cubed
- 1 (10 oz) can Rotel tomatoes (drained)
- 1 (8 oz) package TGI Friday's Frozen Spinach Artichoke Dip (cooked) you could also use frozen creamed spinach
- 1 C fresh cilantro chopped
- 1 t garlic powder
- 1 jalapeno seeded and chopped
- pinch of salt
- pinch of cayenne
- Chips and veggie to dip
- Place cheese, and dip in a large glass bowl. Cover with a plate and cook on high for 1.30 minutes.
- Stir and continue cooking until cheese is creamy and blended.
- Add in remaining ingredients.
- You can leave on warm in a small crockpot or on stove (very low) and stir up often.
- Serve with your favorite chips and veggies
Happy weekend friends;)
Many titles for this post…..
Easiest thing you will ever make
So easy a 12 month old could make
Balls and links…(insert your own joke here…)
Get your toothpick out and go to town…
I could go on….but I won’t bore you anymore.
Get ready….follow along….many directions here…. Get out your crock pot and pour in a bottle of plum sauce and a bottle of a favorite barbeque sauce. Cut up some favorite sausage and some meatballs (you could make your own….but I was short on time..) Set on low for 5 hours. Yes, that is it….you are welcome.
Just in time for a holiday party…am I right…:)
Be sure to sign up today for the SantaSet and the $50 Williams-Sonoma card! Have a great Monday friends ;)
Sharing at Tatertotsandjello
Again with the slow cooker…. again….is that what you’re saying in your head? What can I say….I’m on a roll I tell ya :) These sweet almonds cook up in quick in the slow cooker and they make your house smell divine. I’m sure you have the ingredients on hand (except the almonds maybe). These cinnamon sugar almonds make great neighbor gifts or party favors. I wrapped a few up with some kraft paper into a cone shaped…easy and affordable and really thoughtful.
Mix up the dry ingredients and set aside. In a large bowl, whisk together egg white and vanilla. Toss in almonds and stir to coat. Toss in sugar mixture and coat. Spray slow cooker with cooking spray, place almonds in the slow cooker. Cook on high for 2 hours, stirring every 25 minutes. Pour almonds on foil to cool. Store in a covered container for a couple weeks.
To make the cone, fold a piece of kraft paper in half length wise. Place a piece of wax paper on top. Roll the papers and tape. Fill with cooled almonds and secure top with twine.
Try to eat just one….dare ya ;)
Cinnamon sugar Almonds (slow cooker recipe)
1 1/2 cup sugar
3 T cinnamon
1/8 kosher salt
1 egg white
1 1/2 t vanilla
3 1/2 C raw almonds
Combine sugar, cinnamon and salt…set aside. In a large bowl combine egg white and vanilla. Toss and coat almonds. Toss in sugar mixture and coat. Place almonds in a slow cooker (sprayed with cooking spray first). Cook on high 2 hours, stir every 25 minutes. Cool on foil. Store in covered container.
A couple of other things….I am again offering Handmade Holiday ad space on the sidebar to any artisan who may be interested. Ad will be up from now until Dec. 30th. Just $18 ….email me at cleverlyinspired at gmail.com if you are interested. I will even make the button for you :)
Oh…remember to click on the picture below to enter your email…you want some new boots right?!?
I am definitely on a slow cooker kick lately…it is so easy and I love not worrying about dinner all day. I made this recipe up with things I already had on hand…and everyone loved it! I use chicken thighs because they will not dry out…they just get better and juicier the slower and longer they cook. No fail people!
Drain and chop up a can of artichokes. Slice half and onion and some mushrooms (as many as you want is fine)…place artichokes, onions and mushrooms on bottom of slow cooker. Add in chicken thighs. Sprinkle with 1 heaping Tablespoon of Italian seasoning. Pour in 1/2 C Italian dressing (any that you have on hand is fine). Cook on low for 6 to 7 hours. Serve with noodles or rice and a green salad :)
My girl Kari Anne at Thistlewood Farms had a really fun and sweet Thanksgiving Mantle post yesterday!
Did you see?? Go see…she is always up to something fabulous. And be sure to tune in on Friday to The Hunted Interior…Kristen is cooking up a fun tablescape!
I realize I have given you a few options when it comes to lasagna….but this one has got to be the easiest one yet. No need to boil noodles (yay…) you could make the filling and keep it in the fridge for a couple days (make ahead…bonus!) And it is really really tasty. Great week night meal…all you need is a salad and you are good to go. And….I used a slow cooker liner (sold by the foil and cling wrap…) NO clean up! Just take the liner out and wipe down. Love that! Feel free to substitute your favorite veggies in lieu of carrots (peppers would be great in here…)
Chop up veggies and brown meat. Toss veggies in pan with meat…along with garlic and sauce. Layer slow cooker—sauce, dry noodles, cheese, sauce, dry noodles, cheese…you get the point ;)
Cook on low.
Here’s what you will need:
- 1 pound ground beef sirloin (can add in sausage if you would like)
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes in puree
- 9 lasagna noodles
- 2 cups shredded part-skim mozzarella (8 ounces)
- In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
- Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
- Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
(adapted from Martha Stewart)
Sharing at TipJunkie