Hot Bean Dip

From Michelle's kitchen.

16 oz. can refried beans
4 oz. cans diced green chiles
4 cups each shredded cheddar cheese and jack cheese
2 cups mild enchilada sauce
2 2.2 oz. cans sliced olives, drained
1/2 cup green onion, sliced

Combine all ingredients in a large saucepan. Cook over low heat, stirring occasionally until very hot and cheese is melted. Serve hot with tortilla chips. Makes 8 cups.

Popular posts from this blog

The Best New York Style Cheesecake That Michael Likes

This was one of the best cheesecakes that Michael has had for his birthday For the crust: 2  cups of graham crackers pulsed into crumbs 1/3 cup sugar 1/4  tsp. salt 7  tbs. butter, melted For the Cheesecake: 3  8 ounce packages of cream cheese, very soft 1  cup sour cream (full fat) 1-1/4 cups of granulated sugar 2  tsp. pure vanilla extract 5  large eggs separated, all at room temperature 3  tbs. all purpose flour 1/2  cup heavy cream For the fresh strawberry sauce: 1-1/2 cups of fresh strawberries, hulled and sliced, divided 1/4  cup of sugar 1  small lemon, zested Preheat the oven to 325 degrees (F) For the crust: 1.  lightly spray a 9" springform pan with non-stick spray and set aside. 2.  In the body of a blender or food processor combine graham crackers, sugar, and salt: blend until the crackers have been completely pulsed to crumbs.  Add melted butter; stir well to combine.  Pr...
Read more

Almond Butter Crunch

Michelle makes this yummy candy every Christmas. 1-1/2 lb. blanched, toasted, chopped fine almonds (1 1/3 cups) 1  cup sugar 1  cup real butter 12 oz. chocolate chips Cook half the almonds, sugar and butter over medium heat to 310 degrees F, stirring occasionally. It will look like it is almost burning. Pour into 9x15-inch pan. Top with 6 oz. chocolate chips, spreading evenly when melted. Sprinkle with half the remaining almonds. Flip over into another pan and repeat on the other side.
Read more

Swedish Meatballs

Mom's meatballs need no introduction, but remember to keep this delicious secret recipe in the family! 6 lbs. ground beef 3  eggs 1  small can mushrooms, minced 1  can mushroom soup 1  14 oz. box cheese crackers 3  tsp. season-all 1  tsp. summer savory 1  tsp. sage 1 tsp. rosemary, crushed 1  tsp. grated lemon rind Optional: 1/4  tsp. thyme 1/2  tsp. marjoram 1/2  tsp. sweet basil Mix all ingredients except soup (can add a little soup if moisture is needed.); roll into small meatballs. Cook in frying pan until browned all around. Remove from pan. Drain fat from pan leaving residue; add mushroom soup ( a little gravy master can be added) plus water. Simmer to make a gravy for the meatballs. Pour gravy over meatballs. Avoid stirring meatballs in gravy as this tends to break up the meatballs. Place in oven to warm before serving. Makes lots of meatballs for the 12th night of Christmas party!
Read more