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Our Favorite Recipes!

On the following pages you'll find some of our favorite recipes - for holidays and everyday. Some are recipes that have been passed down for years and others are favorite cookbook recipes. If you don't find the recipe you're looking for, e-mail me!

T-Fal Cookware: Their Non-Stick Pans are a Personal Obsession

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T-fal Non-Stick Fry Pan
This beauty is a personal favorite, my 12″ Non-Stick Fry Pan from T-Fal –the inventor of non-stick! This beauty came from Target, but T-Fal can also be ordered (easily) on Amazon.

T-Fal “Thermo-Spot” technology is something that was new to me, but now I’m completely hooked on it. The Thermo-Spot shows when your pan is ready to use… kind of like the red light that lets you know when your oven is good to go.

It’s amazing to me that someone hadn’t thought of this long ago. Leave it to T-Fal.

I also love that T-Fal Initiatives take the non-stick game to the next level. Seriously, everything slides right off of these pans. I love to make “cheese clumps” for salads and soups – which is simply putting little mounds of shredded cheese onto a skillet and letting them brown and crisp up a little. You’d think these guys would spell DISASTER for clean up, but T-Fal pans, they literally slide right off the skillet and into the dish.

 

As you’d expect from someone who has a food blog, I cook every single day of the week. In fact, when our cats need to find me (to play, feed them, scratch their heads or cater to them in any manner), the first place they look is always the kitchen. Come to think of it, the same’s true for every member of my family… except for the scratching heads part, the human members of my family seldom as for such a thing.

As an avid cook, I have had up close and personal experience with all manners of pots, pans, and cookware in general. If a new cook were to ask me to recommend ONE pan she/he should buy to begin their kitchen collection, I would recommend T-Fal. I love many different pans (including my beloved iron skillet collection), but this is the brand I’d most often recommend.

Why? In a word – perfection. T-Fal cookware is perfect in every single way.

Read more about T-Fal non-stick pans and their ingenious Thermo-Spots on Amazon.


T-fal Non-Stick Fry Pan

Southern Green Beans

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Southern Green Beans

Southern Green Beans

Southern green bean recipes differ from cook to cook – often in the same family! For example, if my grandmother or mom had known I’d one day grow up to put chicken broth in my green beans, they’d have passed out Old-Hollywood-style.

But, what can I say? Years ago, when I saw how much FLAVOR adding chicken broth to rice created, I began experimenting and, lo and behold, it adds a beautiful flavor to almost anything.

Including green beans.

Naturally, if you want to go with all water (as opposed to half water/half broth), go for it. They’re your beans, after all!

I love to add a little dash of red pepper flakes toward the end – if you go easy, the heat is barely noticeable. It adds a new level of flavor without setting your tongue on fire. I’ve never tried this recipe with canned beans, so I have no idea how they’d turn out. Buying fresh takes a little more time (since they don’t snip or snap themselves), but it is SO worth it.

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Southern Green Beans

Southern Green Beans

Ingredients

  • 2 lbs green beans (ends snipped and snapped in half)
  • 5 slices bacon, diced
  • 2 cups water
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tstp black pepper
  • 1/4 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/8 tsp onion powder
  • (optional) a few shakes of red pepper flakes

Instructions

  1. Fry the bacon until crisp.
  2. Remove the bacon (but keep it!) from the pan, reserving the grease.
  3. Add the rest of the ingredients to the bacon grease.
  4. Bring to a boil.
  5. Reduce the heat to medium-low and simmer for 2 hours, stirring occasionally.
  6. When ready to serve, crumble half the bacon on top and gently stir. Place the rest of the bacon on top - you know, for a picture-worthy display!

Southern Green Beans


Scrambled Eggs with Mushrooms and Tomato

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Eggs and Cream

My love of and infatuation with eggs defies description, so I won’t even try. I love to try different techniques with them – even if I have a preferred style of fixing a particular egg dish (omelets, for example), I love to experiment with different ingredients, measurements, and cooking styles.

When it comes to scrambled eggs, you could LITERALLY cook them differently each day of the year. Most of the time I add 1 TBS milk, heavy cream, or (rarely) water per 2 eggs. However, with the scrambled eggs, here, I only add 1 TBS heavy cream. The moisture in the vegetables compensates for the decrease in liquid.

If you don’t like mushrooms, pass this one by as the mushroom flavor is strong (I love mushrooms like crazy, so I’m good to go). You could always substitute green onions for the ‘shrooms or tomatoes if you so desired.

Your eggs…. your call!

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Scrambled Eggs with Mushrooms and Tomato

Scrambled Eggs with Mushrooms and Tomato

Ingredients

  • 5 Eggs
  • 2 TBS Butter
  • Chopped Mushrooms and chopped tomato (enough to equal 1 Cup)
  • 1 TBS Heavy Whipping Cream
  • Salt & Pepper

Instructions

  1. Break the eggs into a bowl and add the whipping cream and salt and pepper. Mix together with a whisk or fork.
  2. Add the mushrooms and tomatoes to the egg mixture - 1 small tomato (peeled) is enough. Add however much chopped mushrooms you want.
  3. Melt the butter in a skillet, then pour in the egg mixture.
  4. Cook, while "scrambling" the eggs with a spatula over medium heat until thoroughly cooked. Be sure you don't overcook - overcooked eggs are a sin against humanity.
  5. Serve with bacon and/or toast!

The Muffin Tin Cookbook: Fun and Easy Meals Your Family Will Love (Plus a Fish Tacos Recipe)

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The Muffin Tin Cookbook

A while back, I was sent a wonderful cookbook to review, The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!

Love it, love it, love it.

Cooking is more than just one of my favorite hobbies and pastimes – it’s a passion that I love greatly.  Even now, I’m sitting at my desk in my home office – working in a frenzy of  keyboard tapping and brainstorming, breaking only for much needed sips of coffee.  Yet all I can think about is what I’m going to cook for supper, what my next dessert will be, and wondering when I can try out a new stuffed chicken recipe I saw yesterday.

Cooking, baking, cooking, baking, cooking, baking… a peek inside my brain.

Given the fact that it’s something I love so much, I want others to get the same kind joy from cooking as I do. I think that’s one of the reasons I get so excited about fresh, fun, and creative new cookbooks like The Muffin Tin Cookbook.  Not only are new cookbooks a complete joy ride for me in my amusement park of a kitchen, I know that other foodies will get a huge kick out of them as well.

I also like to see cookbooks filled with recipes that people will actually make! Recipes that don’t call for you to visit a foreign country and bring back an extract you can only find there – then stir it into a broth using the feather of a virgin peahen… Please. Every single recipe in  The Muffin Tin Cookbook is one you’ll make and make again.

Another thing I like to see in a cookbook is plenty of recipes that are quick and easy.  A lot of people have to work outside of the home AND come home and cook supper. People who have a limited amount of time to work with don’t need fussy recipes. They need recipes that can be thrown together quickly, cooked in a flash, and don’t require a lot of cleaning up afterward. The Muffin Tin Cookbook is a dream come true for someone looking for such recipes.

Since the recipes on Get Cooking are gluten-free (as are all of the recipes I personally make and eat – health reasons), I will point out that this is NOT a “gluten-free cookbook.”  Many of the recipes call for flour and a host of other foods off limits to those of us why have to eat gluten-free. HOWEVER, as with most cookbooks in my collection and recipes I find in the wild, I simply make the necessary substitutions.

Book Description

Muffin Tins—They’re Not Just for Muffins Anymore

There’s nothing you can’t make in a muffin tin—and we’re not talking merely muffins. All you need is a muffin tin, paper liners, and this ingenious, one-of-a-kind cookbook, and you can whip up delicious dishes that are as easy to prepare and serve as they are good to eat.

From quick-serve appetizers and sides to gourmet entrees and desserts, you’ll find an amazing variety of mouthwatering options for your dining pleasure, including:

  • Shrimp Cakes with Cilantro Lime Dipping Sauce
  • Egg Crescent Pockets
  • Deep-Dish Pizza Cups
  • Cornmeal-Crusted Mustard Chicken with Sweet Potato Coins
  • Duchess Potatoes
  • Zucchini, Corn, and Tomato Cups
  • Mini Ice-Cream Cakes

The best part (besides the tasty goodness): It’s fast, easy, mess-free, and provides built-in portion control. Kids will love to help you make them—like cupcakes, only better for your family!—and leftovers are as easy as popping the muffin-meal into the microwave.It just doesn’t get any better than The Muffin Tin Cookbook . . . your next memorable meal is just a muffin tin away! – From Amazon

Fish Tacos Recipe

3 pieces tilapia, about 3-4 ounces each, cut in half
1/4 teaspoon chili powder
1/4 cup fresh chopped cilantro
1 tablespoon olive oil
2 tablespoons lime juice
Salt and Pepper
6 taco-size flour tortillas
Light sour cream, chopped green onion, chopped tomato, lettuce, and salsa for serving

  1. Place the tilapia, chili powder, cilantro, oil, lime juice, and salt and pepper in a bowl and allow to marinate 1/2 an hour, in the refrigerator.
  2. Preheat oven to 400 degrees F and prepare 6 jumbo muffin cups by spraying with cooking spray.
  3. Push one taco tortilla down into each cup and press any sections that bubble out against the sides.
  4. Place 1 piece of marinated tilapia in each cup and bake for 10 to 12 minutes, depending on thickness of fish, until cooked through.
  5. Serve with toppings.

Taco tortillas are smaller tortillas and are just the right size to line jumbo muffin cups. Lemon juice can be substituted for the lime juice.

Muffin Tin Recipes

There’s an entire chapter in The Muffin Tin Cookbook devoted to Breakfast – a time of the day when few of us have unlimited time. Recipes in the Breakfast chapter include:

  • Egg Crescent Pockets
  • French Bread French Toast
  • Grits Casserole
  • Cheese Danish Cups
  • Bagel Sausage Sandwiches
  • And More!

Other chapters include:

  • Appetizers and Snacks (Asian Dumplings with Dipping Sauce, Spiced Pecan Cups, Hot Pretzel Bites…)
  • Beef and Pork (Mexican Meatloaf, Sloppy Joe Cupcakes, Taco Mini Pies…)
  • Chicken and Turkey (Teriyaki Turkey Cups, Chicken Tortilla Pies, Italian Chicken…)
  • Seafood (Salmon Cakes, Deviled Crab Tarts, Shrimp with Polenta…)
  • Potatoes, Rice, Pizza, and Pasta (Candied Yams, White Pizzas, Stuffed Gnocchi…)
  • Vegetables ( French Onion Pie, Edamame in Rice Paper Cups, Cherry Tomato Cups…)
  • Muffins and Breads (Corn Muffins, Monkey Bread, Peanut Butter & Jelly Muffins…)
  • Desserts  (Hot Chocolate Muffins, Lemon Pound Cake, Apple Cupcakes..)

Each recipe indicates the size of muffin tin needed.  As the author says on page 8, “Keep in mind that you can make your dishes any size you like, but you will need to adjust cooking time up or down accordingly (if you make a bigger cup than the recipe suggests, baking time will be longer; if you make a smaller cup baking time will be shortened).”

Please see The Muffin Tin Cookbook  for more information.  When giving cookbook reviews, I like to suggest the sort of cook that the cookbook in question is “ideal” for.   Although this cookbook is PERFECT for busy cooks, it’s just as fun and enjoyable for those of us who are simply busy cooking!  It would make an excellent gift idea for someone who’s new to the world of cooking – maybe even in a bag with a brand-spanking new muffin tin.

Chocolate Chip Cookies: Simplified and Scrumptious with Bob’s Red Mill Chocolate Chip Cookie Mix

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Gluten Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies


Like most people, I am in a full-fledged baking frenzy right now. When you have to bake and cook with gluten-free ingredients, it can make things trickier, especially with baking.

Gluten-free baking is a whole other ballgame and you’re pretty much thrown into the big leagues when you should be hitting off of a tee! Companies like Bob’s Red Mill make things much, much easier.

While in Rural King recently (of all places!), I saw a bag of Bob’s Red Mill Gluten-Free Chocolate Chip Cookie Mix. I never even knew there was such a thing – I’ve never seen it in any other store. Naturally it went in the cart along with a few other of my Bob’s Red Mill favorites – right between my husband’s work gloves and birdseed.

I made a batch of cookies yesterday and was blown away by how delicious they are. They taste as good (if not better) than I remember “regular” chocolate chip cookies tasting. I’m a nut fanatic, so I added a healthy amount of chopped pecans.

SO DELICIOUS!

(Continued Below…)

Gluten Free Chocolate Chip Cookies

As you can tell from the photos, I have a heavy hand when it comes to adding nuts to my cookies. Whether it’s pecans or walnuts, I want to taste the chocolate and the nuts in each bite. Something wonderful about this mix is that the cookie, itself, is also fantastic.

I used the recipe that’s on the back of the bag – exactly as given.

(Wrapped up below!)

Gluten Free Chocolate Chip Cookies

 

If you can find this mix in a store near you (don’t forget to check Rural King!), you’ll definitely want to do that. If not, check Amazon.

Gluten Free Chocolate Chip Cookies

 

Homemade Vegetable Broth for Thanksgiving Dressing

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Vegetables for Vegetable Broth

One of my daughters, Brittany, has been a committed vegetarian since she was 12 years old. It began with eating the top part of tacos while leaving the meat at the bottom untouched and with eating everything on her plate except for the meat. I asked her, very matter of factly, about it one day – not wanting to make a mountain of what may have been a molehill.

Spoiler alert – it was not a molehill.

She adorably told me, “I don’t want to ever eat anything that once had a face.” I told her that it was her decision to make and that I was on her side. If she didn’t want to eat anything that once had a face, no one… and I mean no one… was ever going to make her.

I read up on protein,vegetarianism, health concerns AND benefits, etc. We became black bean burger experts and, truth be told, the whole family surely benefited from the increased veggies in the kitchen. I made certain then and I make certain now that anything I cook for her doesn’t contain any ingredients that… well… once had a face.

One of the biggest areas of concern (for me anyway as a cook) has been replacing chicken broth in the food I make for her. It adds SO MUCH FLAVOR! Store-bought vegetable broth simply cannot compare. That’s why I prefer to make my own vegetable stock to use for her dressing at Thanksgiving. She’s a huge, huge, huge fan of garlic and flavorful herbs, so I can add those in and give her the layers of flavor she loves.

And no faces.

The recipe below really isn’t a recipe as much as it is a technique because it’s so customizable. If you’re using a vegetable broth for soup or stew, you might want to leave out the sage and replace it with thyme or basil. However, for Thanksgiving stuffing, don’t dare leave out the sage.

While I’ve said (in the recipe below) to simmer for 30 minutes, I actually turn the heat down and simmer for longer. Why? I love for the kitchen to smell like Thanksgiving! Naturally, you can’t simmer too long, however, or your broth will cook away. The house will smell like Autumn Heaven, but you’ll be left with a tablespoon of broth.

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Homemade Vegetable Broth for Thanksgiving Dressing

Vegetables for Vegetable Broth

Ingredients

  • 1 large Sweet Onion
  • 2 cups Chopped Celery
  • Celery tops
  • 20 Baby Carrots (halved or left whole)
  • 9-10 Cloves Garlic, coarsely chopped
  • 2 Bay Leaves
  • Twig of Rosemary
  • Twig of Thyme
  • 3 Sage Leaves
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 8 Cups Water

Instructions

  1. Clean and chop (coarsely) the vegetables.
  2. Heat EVOO in a soup pot.
  3. Add vegetables and herbs to the EVOO and cook over medium high heat for 10 minutes, stirring often.
  4. Add salt and water. Bring to a boil.
  5. Lower the heat and simmer for 30 minutes (uncovered).
  6. Strain and throw out (or eat!) the vegetables.
  7. Store your broth in the refrigerator until ready to use.

Vegetables for Vegetable Broth Vegetables for Vegetable Broth

Gluten-Free Corn Pudding (or Use All Purpose Flour for the Traditional Version)

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Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

I’ve been tweaking, experimenting, tweaking, planning, and re-tweaking favorite and new recipes for the upcoming holidays.  In our family, real joy is found around the dining room table (holidays, special days, any days….), so I put the utmost thought and planning into the food we’ll be gathered around.

Like most families, we have our traditional favorites that make their appearance on their perspective holidays, but I also love to try new dishes and desserts to keep my adored ones on their adorable toes. I’ve been experimenting with corn pudding the past few months because everyone loves corn and, let’s face it, it’s a must-have for Thanksgiving.

Before I had to give up wheat and gluten, my go to corn pudding called for a box of Jiffy Cornbread Mix (recipe). I’ve been trying since to come up with a recipe to rival that delicious recipe. The one below is as delicious, it’s just different, you know?

I’ll post future corn pudding recipes as well as other side-dish, bread (gluten-free, of course) and desserts here on the food blog in the coming weeks.

After all, Thanksgiving and Christmas will be here before we know it!

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Gluten-Free Corn Pudding

Gluten-Free Corn Pudding

Ingredients

  • 2 Cups Corn (canned, drained or frozen, thawed)
  • 4 TBS Gluten-Free Flour (or All Purpose, if not going the gluten-free route)
  • 1 TBS Butter, melted
  • 3 tsp Sugar
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Eggs, Well Beaten
  • 2 Cups Whole Milk
  • Paprika (optional)

Instructions

  1. Mix the corn, flour, salt, pepper, and sugar together in a medium bowl. Be sure the clumps of flour dissolve into the mixture.
  2. Combine the well-beaten eggs, melted butter, and milk in a separate bowl. Stir well.
  3. Combine both of these mixtures together and pour into a butter-greased baking dish.
  4. Bake at 350 degrees for one hour. During the first 30 minutes, stir the mixture a few times - being sure to stir upward from the bottom. You want to be sure to incorporate all of the pudding together so it doesn't over-brown on the bottom. Using a wooden spoon is best.
  5. The pudding is usually ready after cooking for 1 hour, even. To check, use the knife inserted in the middle trick - when it comes out clean, it's ready to come out of the oven.
  6. Optional: Dust the top with a little paprika.


150 Best Grilled Cheese Sandwiches Cookbook

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Is anyone even half as ready for autumn and winter as I am? Don’t get me wrong, I love a lot of things about summer – baseball, fresh produce, songbirds at my bird feeders that aren’t there in cold weather, grilling out, and so on. Summer’s awesome in every way… but, having said that, autumn and winter are super special.

As a foodie, the cooler months make me think of soup, stew, chili, casseroles, chai tea lattes, and (of course) Halloween goodies, Thanksgiving dishes, and Christmas baking… how could a foodie NOT love this time of year???

I may be one of the biggest soup fanatics in the world, which is one of the reasons I’m excited about a new cookbook I was sent to review: 150 Best Grilled Cheese Sandwiches.

Naturally, grilled cheese sandwiches are perfect all year. We certainly eat them year-round in our house. In fact, we’ve been known to enjoy grilled cheese sandwiches at all times of the day and night.  Talk about a delicious comfort food.  Cheesy deliciousness that comes together pretty darn fast – sign me up.

150 Best Grilled Cheese Sandwiches is a perfect guide to getting extra creative with this wonderful comfort food.  Although the modern version of the grilled cheese sandwich dates back to 1920 (when it became popular during the great depression, for obvious reasons), these delicious and inexpensive delicacies are currently a popular trend in cooking.  I think one of the reasons is the fact that they aren’t expensive to pull together.  I think the popularity of food trucks has also helped revive this wonderful sandwich.

Some people are even calling the grilled cheese sandwich the “new burger.”  The fact that so many people are eating less meat is another reason these sandwiches are so wildly popular.

From the Back Cover: A grilled cheese sandwich is classic comfort food and it’s enjoying an incredible resurgence in popularity. These fabulous recipes all begin with the grilled cheese we all know and love, and then from there, creative twists showcase just how incredibly versatile this sandwich can be.  The recipes reflect an almost endless and delicious variety of choices that include simple and timeless as well as gourmet and artisanal. From breakfast to dessert, there’s something for everyone in this book.

Another reason grilled cheese sandwiches are so popular is, let’s face it, they’re fast and easy to make.  You can have a warm, delicious, and comforting meal in a matter of minutes. This is one of the reasons they’re so popular with bachelors, college students, and beginner cooks.

Whether you enjoy your grilled cheese sandwiches with soup (one of my favorite meals), chips, or alone, nothing beats a great grilled cheese sandwich.

As I’ve probably mentioned on the food blog, when I had to totally give up wheat and gluten a number of years ago (health reasons), it threw my cooking persona into a tailspin. Imagine everything you are accustomed to cooking and baking for your family and yourself thrown out the door. Then finding yourself having to start over, pretty much, and discover a whole new way of both cooking and eating.

BUMMER!

It’s a hideous predicament for anyone but for an avid cook and food blogger who was extra keen on homemade breads, cornbread, cakes from scratch, pies, etc.. it knocked me on my backside for a bit. However, I (honestly) found out that many aspects of gluten-free food are actually as good as their gluten-y counterparts and some are even better in many ways.

For example, for whatever reasons, gluten-free fried catfish is actually better.  Don’t ask me why (please), but the combo of rice flour and yellow cornmeal makes the best fried catfish in the world. Trust me, this is a personal favorite and something I’ve been cooking since I was allowed to touch the stove.

Grilled cheese sandwiches have been another pleasant surprise (along with French Toast, for that matter). Gluten-Free bread, in my opinion, makes them even better. I think it’s because they’re denser and, sometimes, thicker, than regular bread. Then again, Texas Toast is a great way to go with grilled cheese sandwiches.

150 Best Grilled Cheese Sandwiches includes so many creative, fun, and delicious recipes you won’t stop until you’ve made them all.  The cheese combinations, along with the additions of complimentary ingredients will boggle your mind.  I cook every single day (and have for years) and consider myself to be really creative in the kitchen, but even I found myself saying, “Ooooh, I would’ve never thought of that...”  One of the combinations that was wildly new to me was the one given in the recipe below.  I wouldn’t have ever invited Muenster Cheese to a grilled cheese party, but this recipe has me slapping myself for the oversight.

The recipe below is from the cookbook and is outstanding. I love it alongside tomato soup or chili and have been known to have it simply with a large dill pickle and Funyons.

I know how to live, after all.

Classic Grilled Two Cheese

Author: Alison Lewis
Serves 4

8 slices white or whole-grain bread (1/2 inch/1 cm thick slices)
2 TBS butter or margarine, softened
4 oz Muenster cheese, thinly sliced
4 oz Cheddar cheese, thinly sliced

Instructions

  1. Brush one side of each bread slice with butter.
  2. Place on a work surface, buttered side down.
  3. Top 4 bread slices equally with Muenster and Cheddar cheeses.
  4. Cover with remaining bread slices, buttered side up, and press gently.
  5. Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted.
  6. Serve immediately.

When it comes to grilled cheese sandwiches, you have to really be careful with cheese combinations. Make the wrong move and the result will be thisclose to gross. You also have to be careful with what fillings you add and how you treat the bread. Again, the wrong move can leave your taste buds borderline depressed.  In this wonderful and fun cookbook, Alison Lewis has done all of the hard work for us and taken all of the guess work out of our hands.  We’re left with a ton of delicious recipes and combinations that’ll make us the Queen or King of Grilled Cheese.  Whether you use a Panini or Sandwich Press or a favorite skillet, you WILL use these recipes again and again and again.

Below are just some of the recipes included in 150 Best Grilled Cheese Sandwiches:

  • Roast Beef with Asiago and Watercress
  • Grilled Steak and Blue Cheese
  • Italian Tomato-Basil Bread
  • Hot Bacon Swiss Crostini
  • Havarti and Cucumber Sandwich
  • Grilled Spinach, Pepper Jack, and Bacon
  • Warm Peanut Butter Power Wrap
  • Italian Salami Panini
  • Sweet Pepper Relish
  • Hummus
  • The Pilgrim
  • And many, many, many more.

See 150 Best Grilled Cheese Sandwiches for more information and to order your copy today… just in time for soup season!


Adorable Pig Wall Hanging from Kirkland’s – Too Cute!

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FrankenPig

See my buddy above? FrankenPig? I’m totally in love with him and don’t mind you knowing it. My youngest daughter and son-in-law gave me this adorable wall hanging a few weeks ago… a “just because we love you and we’re awesome people” gift. They know how much I’m obsessed with both pigs and this time of year – so they thought of me when they saw it.

At least that’s why I assume they thought of me. Hmmm….

Anyway, I know I have a lot of fellow pig lovers and collectors that visit the food blog, so I wanted to show him to you. They bought it at Kirkland’s here in Owensboro, but your local Kirkland’s may have one too.

I checked Kirkland’s website and couldn’t find him BUT they have a ton of other pig lovelies. Just enter pig in the search box and prepare to say, “So long!” to your money.

Or is that just me? 

Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

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Cream Cheese, Green Chiles, and Jalapeno Dip

This dip (which makes any game, movie, or History Channel show even better – this isn’t conjecture, I’ve done the studies) combines some of my favorite things in the culinary world: Cream Cheese, Green Chiles, and Jalapenos.

Hook. Line. Sinker.

Serve with tortilla chips and lose yourself in the yumminess.

If there are leftovers, refrigerate them. The next morning, spread on bagels, toast, or English muffins – you will NOT believe how incredible it is. Again. I did the studies. Anything for you.

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Cream Cheese, Green Chiles, and Jalapneo Dip (And Spread for the Next Day)

Cream Cheese, Green Chiles, and Jalapeno Dip

Ingredients

  • 8 oz Package Cream Cheese
  • 4.5 oz can green chiles (undrained)
  • 1 cup shredded Pepper Jack cheese
  • Tortilla Chips (for dipping)

Instructions

  1. Combine the first three ingredients and mix until smooth.
  2. Spread into a small microwave-safe dish and microwave for 3-4 minutes. You want the edges bubbly and the dip uniformly hot.
  3. Serve with tortilla chips!