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Salsa Guacamole

Salsa Guacamole
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Ingredients
  1. Ingredients
  2. Salsa
  3. 1
  4. can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
  5. 1/4
  6. cup chopped onion
  7. 2
  8. tablespoons chopped fresh cilantro
  9. 1/4
  10. teaspoon coarse (kosher or sea) salt
  11. 1
  12. clove garlic, finely chopped
  13. 1
  14. small fresh jalapeño chile, seeded, finely chopped
  15. Guacamole
  16. 3
  17. ripe large avocados (about 1 1/2 lb) pitted, peeled
  18. 2
  19. tablespoons fresh lime juice
  20. 1/2
  21. teaspoon coarse (kosher or sea) salt
  22. 1/2
  23. teaspoon red pepper sauce
  24. 1
  25. clove garlic, finely chopped
Instructions
  1. 1 In medium bowl, mix salsa ingredients.
  2. 2 In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
  3. 3 Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.
  4. Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature
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7 Layer Taquitos

7 Layer Taquitos
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Ingredients
  1. 8
  2. to 10 corn tortillas
  3. 1
  4. cup sour cream
  5. 3
  6. to 4 tablespoons Old El Paso® chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
  7. 1
  8. can (16 oz) Old El Paso® refried beans
  9. 1
  10. teaspoon ground cumin
  11. 1
  12. teaspoon chili powder
  13. Old El Paso® Thick ‘n Chunky salsa
  14. Guacamole
  15. Shredded Cheddar cheese
  16. Sliced olives
  17. 3
  18. to 4 tablespoons peanut or canola oil
Instructions
  1. 1 Heat 10-inch skillet over medium-high heat. Place 1 tortilla in skillet; cook a few seconds on each side or until pliable. Remove from skillet; place on plate. Repeat with remaining tortillas.
  2. 2 In small bowl, stir together sour cream and cooking sauce; set aside.
  3. 3 In medium bowl, stir together beans, cumin and chili powder. Place spoonful of beans on one side of 1 tortilla. Top with salsa, guacamole, cheese and olives. Roll up tortilla around filling; place on plate. Repeat with remaining tortillas.
  4. 4 In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium heat. (You will need to add a little more oil halfway through cooking the taquitos when the oil is getting low.) When oil begins to shimmer, add taquitos 2 or 3 at a time; cook on each side until golden, 2 to 3 minutes. Place on paper towel-lined plate. Immediately serve taquitos with sour cream sauce for dipping.
  5. These taquitos can be made ahead and refrigerated or even frozen until you’re ready to fry them. If you freeze them, just make sure that you allow them to thaw for 10 to 20 minutes before frying.
  6. Corn tortillas will split and break if you don’t heat them. The best method is heating them in a dry, hot skillet. This will allow your tortilla to become pliable and not break.
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Slow-Cooker Nacho Bean Dip

Slow-Cooker Nacho Bean Dip
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Ingredients
  1. 2
  2. cans (16 oz each) Old El Paso® refried beans
  3. 2
  4. cans (15 oz each) black beans, rinsed and drained
  5. 1
  6. can (4.5 oz) Old El Paso® chopped green chiles, undrained
  7. 1
  8. envelope (1 oz) Old El Paso® 40%-less-sodium taco seasoning mix
  9. 2
  10. packages (1 lb each) pasteurized prepared cheese product loaf with jalapeño peppers, cut into cubes
  11. 1
  12. cup finely shredded Mexican cheese blend (4 oz)
  13. Tortilla chips
Instructions
  1. 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
  2. 2 Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
  3. 3 Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours
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Chili-Cheese Twists

Chili-Cheese Twists
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Ingredients
  1. 1
  2. sheet frozen puff pastry (from 17.3-oz package)
  3. 1
  4. egg
  5. 1
  6. tablespoon water
  7. 1/2
  8. cup finely shredded Cheddar cheese (2 oz)
  9. 1
  10. tablespoon chili powder
Instructions
  1. 1. Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
  2. 2 Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  3. 3 On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
  4. 4 Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
  5. 5 Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.
  6. These cheesy twists can be made up to a month ahead and frozen until ready to bake. Increase bake time to 15 minutes.
  7. Store the twists refrigerated in an airtight container up to one week.
  8. Serve the twist in glass tumblers to add height to the appetizer buffet table.
Holiday Cottage http://www.holidaycottagepage.com/



Mini Crescent Dogs

Mini Crescent Dogs
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Ingredients
  1. 2
  2. cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  3. 48
  4. cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
Instructions
  1. 1 Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  2. 2 Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
  3. 3 Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Holiday Cottage http://www.holidaycottagepage.com/



Football Pizza

Football Pizza
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Ingredients
  1. 1
  2. can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  3. 2
  4. teaspoons olive oil
  5. 1/2
  6. cup pizza sauce
  7. 2
  8. cups shredded mozzarella cheese (8 oz)
  9. 1/2
  10. cup chopped fresh parsley
  11. 2
  12. packages (3 oz each) sliced pepperoni
  13. 1
  14. stick (1 oz) string cheese
Instructions
  1. 1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.
  2. 2 Spread pizza sauce evenly over crust; top with mozzarella cheese and parsley. Arrange pepperoni in football shape on center of pizza (see photo). Cut string cheese lengthwise into 4 strips (save 2 for another use). To make football laces, place 1 strip horizontally on center of football. Cut remaining strip into 5 pieces; arrange vertically on top of horizontal strip.
  3. 3 Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. To serve, cut into 4 rows by 4 rows, making 16 pieces
Holiday Cottage http://www.holidaycottagepage.com/



Spicy Grilled Quesadillas

Spicy Grilled Quesadillas
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Ingredients
  1. 8 (8-inch) flour tortillas
  2. 2 cups shredded Cheddar cheese (about 8 ounces)
  3. 1 jar (16 ounces) Pace® Chunky Salsa or Pace® Restaurant Style Salsa
  4. 1 cup diced cooked chicken
  5. 4 medium green onions, chopped (about 1/2 cup)
  6. Vegetable oil
  7. 1 container (8 ounces) sour cream
Instructions
  1. Top each of 4 tortillas with 1/2 cup cheese, 1/4 cup salsa, 1/4 cup chicken and 2 tablespoons green onions. Brush the edges of the tortillas with water. Top with the remaining tortillas and press the edges to seal.
  2. 2
  3. Lightly oil the grill rack and heat the grill to medium. Brush the tops of the quesadillas with the oil. Place the quesadillas oil-side down on the grill rack. Brush the other side of the quesadillas with the oil. Grill for 5 minutes or until the cheese is melted, turning the quesadillas over once halfway through the grilling time. Remove the quesadillas from the grill and let stand for 2 minutes.
  4. 3
  5. Cut each quesadilla into 4 wedges. Serve with the remaining salsa and the sour cream.
Holiday Cottage http://www.holidaycottagepage.com/



Chipotle Chicken con Queso Dip

Chipotle Chicken con Queso Dip
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Ingredients
  1. 1 can (18.8 ounces) Campbell's® Chunky™ Chipotle Chicken & Corn Chowder
  2. 1 package (16 ounces) pasteurized prepared cheese product, diced
  3. 1/4 cup chopped fresh cilantro leaves
Instructions
  1. Heat and stir the soup and cheese in a 2-quart saucepan over medium-high heat for 3 minutes or until the cheese is melted. Stir in the cilantro, if desired.
Holiday Cottage http://www.holidaycottagepage.com/



No-Cook Buffalo Chicken Dip

No-Cook Buffalo Chicken Dip
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Ingredients
  1. 1 can (18.8 ounces) Campbell's® Chunky™ Kickin' Buffalo-Style Chicken
  2. 1 container (8 ounces) whipped cream cheese, at room temperature
  3. 1/2 teaspoon cayenne pepper
  4. 1/3 cup crumbled blue cheese
Instructions
  1. Stir the soup, cream cheese and cayenne pepper in a medium bowl. Sprinkle with the blue cheese.
Holiday Cottage http://www.holidaycottagepage.com/



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