Broccoli Cheese Sauce (Kristi Original)

Growing up my mom would make Velveeta cheese sauce, steamed broccoli and toast. We would put the broccoli on the toast and top it with cheese sauce. Since I hated broccoli I thought it was awful. I thought it would be better with just the cheese on bread. That got me thinking about a new way to do this so my kids might eat it. So I decided to be sneaky blend the broccoli INTO the cheese sauce so my kids would eat it. It turns out I loved it. However the kids still refused to try it. I think if you made it without the garlic, kids could really enjoy this. However I loved the garlic. This cheese sauce tasted great on pasta, as a dip for chips or on toast. 

Ingredients

1/4-1/3 Log of Velveeta cut into cubes

1 Bag of frozen broccoli

1/4? cup of Milk

1 Clove of Crushed Garlic

1-3 slice Fresh Mushrooms

Salt to taste

Optional:

1 to 1/2 slice of onion finally sliced

1 Jalapeno finely chopped

1. Cook the broccoli according to the instructions. (I used steam in the bag in the microwave).

2. Add the broccoli and the rest of the ingredients to the blender. 

3. Blend the the mixture until it is smooth. (Add more milk if the blender isn't bending, it may need more liquid)

This sauce taste great over pasta, as a cheese dip for chips or veggies, over cooked veggies or on toast. 

Creamy Taco Dip - Crack Dip (Kristi Original)

My husband and I bought a taco dip at a local grocery story. We couldn't stop eating it, so my husband named it the 'Crack Dip'. I decided to try to make the dip at home and I think I got it. I have 2 versions. Mild and Spicy. I'll have to fine tune the measurements later because I started with 1 cup of sour cream and 1/2 cup of Mayo and added an envelop of Taco Seasoning and it was WAY too much. So I had to add 16 oz of sour cream, a little bit of Mayo and Miracle Whip to mellow the flavor out. But I did save the dip and it is awesome!

Ingredients for the MILD dip
Sour Cream
Mayo
(Miracle Whip if you add too much seasoning and it's too salty)
Shredded Cheddar
Taco Seasoning to taste (I used a pack, don't use the whole pack unless you want A LOT of dip. See my note above)

Mix and chill for 1 hour.

Ingredients for the HOT dip
Mix the above ingredients but add..
1/2 to 1 slice of onion finely chopped
1 Jalapeno finely chopped

Sarah's New Year's Appetizer - Bacon Cream Cheese Dip

My friend Sarah brings this appetizer every year to our New Year's Eve Party. It is a hit and everyone loves it. Plus it is super simple to make. You gotta love that!

Ingredients
1. 1 Package of Cream Cheese (Any variety...Regular or Fat Free)
2. Bacon Cooked Crisp (5 Slices)
3. 1/2 Jar of Pepper Jelly (I prefer spicy, but Sarah prefers not spicy. I used Pam's Pepper Jam.)
4. Wheat Thins

You can make this several ways...

Way One
1. Put the cream cheese on a plate and top it with jelly
2. Put the crumbled bacon on top off the cream cheese and jelly
3. Serve with the Wheat Thins. People dip the Wheat Thins in the dip.

Way Two
1. Spread the cream cheese on a plate or in a Tupperware container
2. Spread the jelly on top of the cream cheese.
3. Top with crumbled bacon
4. Serve with the Wheat Thins. People dip the Wheat Thins in the dip.

Farm Fresh Salsa (Kristi Original)

We signed up for a CSA Farm Share Box this year. It has been a lot of fun getting a variety of vegetables. This week I made fresh salsa with the vegetables in my box.

Ingredients:
3 Tomatoes
1/4 Onion
2 Jalapenos (As many as you like for heat)
1 Clove of Garlic Crushed
Sea Salt to Taste
Cumin to Taste
1 Ear of Raw Corn (Remove the corn from the cob)
Fresh Cilantro to Taste

Put all of the ingrediants in the food processor. Once it is ground up enjoy on chips or on food.

Note:
I used the whole jalapeno, seeds and all
The salsa will get more flavorful the second day when the flavors mix together.

Kristi's Super Bowl Cheese Dip (Kristi Original)

I just put the list of items below in a pan and warmed them up. Eventually I moved everything into a crock pot to keep it warm. If you have time, it would be easier to just put everything in a crock pot to begin with.

1/2 Lb of Spicy Ground Sausage, Cooked and Crumbled (I used Spicy Deer Sausage)
1/2 a Lb of Velveeta Cheese Cubed (I used Queso White Variety)
1 Can of Corn with Jalapenos and Chilies
1/2 Jar of Salsa (I used medium Hernandez)
Cayenne Pepper (Used to spice up the dip)
Frank's Red Hot Sauce (Used to spice up the dip)
Milk - 1/2 Cup? Just enough to thin the dip to the right consistency

Heat to warm/melted and eat on tortilla chips.

Chili Cheese Dog Dip

http://www.delish.com/entertaining/g2171/super-bowl-food-menu/?
http://www.delish.com/cooking/recipe-ideas/recipes/a45816/chili-cheese-dog-dip-recipe/

INGREDIENTS

PIGS IN A BLANKET

• 1 tube Crescent Roll dough
• 1 package cocktail wieners
• olive oil (for brushing dough)

CHILI CHEESE DIP

• 1 package cream cheese (8 ounces)
• 1 can Chili
• 1 c. cheddar cheese, plus more for topping
• diced scallions

DIRECTIONS

1. Preheat the oven to 350°F.
2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.

Minnesota Farmers Market - Meal Ideas

At the end of the summer I went to several Minnesota Farmers Markets and loaded up on veggies. Then I had to decide what to do with all that produce. I wanted to make a quick list of all the things I made so I could remember for next year. Please add in the comments if you have any additional ideas. :)

Items Purchased
Corn
Tomatoes
Squash
Peppers
Onions
Potatoes
Zucchini
Yellow Summer Squash
Green Beans
Cauliflower
Carrots
Lettuce
Spinach
Cucumbers
Fresh Seasoning
Strawberries
Apples
Cantaloupe
Fresh Meat
Local Maple Syrup


Meals Made

• Gazpacho (On Blog)
• Shish-ka-bobs
• Steak, Potatoes, Green Beans, Salad and Fruit
• Homemade Tomato Sauce
• Squash Soup (On Blog)
• Roasted Cauliflower (On Blog - Yummy Cauliflower)
• Breakfast with pancakes and french toast topped with strawberries and local maple syrup. Served with a side of fried potatoes/onions/squash and eggs
• Tacos (Taco Seasoning on Blog)
• Zucchini Pizzas (On Blog)
• Fruit Salad
• Fruit and Vegetable Smoothies
• Salsa
• Guacamole
• Chili - Loaded with lots of extra veggies 

Kat's Guacamole

Original Recipe
4-5 Ripe Avocados
4-5 Green Onions Chopped
3 Crushed Cloves of Garlic
1 Medium Lime - Squeeze the juice into the guacamole
1 Chopped Jalapeno
Sea Salt (Sprinkle to Taste)

Mix all the ingredients together. Us a fork to mash the avocado if you want it more chunky. Use a potato masher if you want the guacamole smooth.

My adjustments
4-5 Ripe Avocados
4-5 Green Onions Chopped
1-2 Crushed Cloves of Garlic
1/2 Lime - Squeeze the juice into the guacamole
1/4 Chopped Jalapeno (Change the amount based on how spicy the pepper is)
Sea Salt (Sprinkle to Taste)

Mix all the ingredients together. Us a fork to mash the avocado if you want it more chunky. Use a potato masher if you want the guacamole smooth.

Mexican Black Bean Dip - Kristi Original

I came up with this recipe when I looked in my cupboard and found a can of seasoned black beans and a can of diced tomatoes and chilis. It's similar to Stacie Hauer's dip, but a little different based on what I had on hand.

Mix Together and Enjoy

1 Can Seasoned Black Beans
1 Can Diced Tomatoes with Green Chilis (Drained)
2 Avocados Diced
1 Tomato Diced
1/8 Onion Finely Diced
1/2 Cup Frozen Corn (More if you want)
1 Jar of Diced Black Olives Infused with Jalapenos
1/4 Red Pepper Finely Chopped

Season Accordingly
Seasoning Salt
Garlic (I used Garlic Garlic from Tastefully Simple but you could use garlic cloves or garlic powder)
Fiesta Party Mix - Tastefully Simple (You could use cayenne pepper instead. Maybe some Cumin)
Lime Juice

Stacie Hauer's Avocado Dip

1 Avocado (Cut to Chunks)
1 Tomato (Cut to Chunks)
1/2 Lime Juice
Handful of Chopped Cilantro
1 Serrano or Jalapeno Pepper (Chopped)
Cumin (Sprinkle it On)
Salt to Taste

Optional
1 Can of Black Beans Rinsed
Corn
Garlic Clove

Mix and Eat

Spicy Guacamole (Kristi Original)

The measurements are not exact. I tend to pour ingrediants in until it looks and tastes good.

2 Avacados, cut up
3 Scoops of Sour Cream (1/3 cup?)
1/2 Tamatoe, chopped up
1/4 Onion, finely chopped
1 Jalepeno Pepper, finely chopped (Add whatever amount you want to make it spicy. See note below)
Garlic Powder
Garlic Garlic from Tastefully Simple
Seasoning Salt

Put all of the ingrediants in a bowl. Mash everything well and stir. Add any additional jalepenos or seasoning to taste.

**Notes**
The hottest part of the jalepeno is the white part in the center of the pepper that the seeds are connected too.

Be careful with the jalepenos because the hot stays on your hands. Do not touch your eyes after handling the pepper. I have heard you can use gloves.

You could use fresh garlic if you have it.

I use a potato masher to mash all of the ingrediants.

I used a food chopper from Pampered Chef to chop up the onion and jalepenos.

**To make this vegan, do not add the sour cream**

Renee's Salsa Verde

~mild roasted-tomatillo salsa~

Ingredients:
1 1/2 lbs tomatillos
1/2 cup chopped white onion
1/2 cup cilantro
1 Tbsp lime juice
1/2 tsp sugar
2 jalapenos - stemmed/seeded and chopped (save seeds/veins for extra heat
if desired)
salt to taste

Process:
* Roast tomatillos - remove paper husks from tomatillos and rinse, cut in half and place cut side down on a foil-lined baking sheet, broil until skin starts to blacken
* Add roasted tomatillos, onion, cilantro, lime juice, sugar, and jalapenos in blender; chop/mix until blended
* Add salt to taste; can add jalapeno seeds/veins to taste; refrigerate

makes about 3 cups

Renee's Salsa Rojo

~medium-hot cooked tomato salsa~

Ingredients:
2 medium tomatoes, diced (or canned fire-roasted diced tomatoes)
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1/4-1/2 habanero pepper, seeded and diced
4 cloves garlic, peeled and minced
1/4 cup cilantro
1 1/2 tsp salt
1/4 cup water

Process:
* Add all ingredients together in a blender, puree until liquified
* Pour mixture into hot saucepan, simmer for 15-20 minutes until mixture
begins to darken, stirring occasionally
* Refrigerate

makes about 2 cups

-----> variation: for a chunkier salsa, add diced tomatoes, onions, bell peppers after puree (include in simmer)