Recipes

Chili con Queso Dip

Nicole
I love love love this recipe. This is another family tradition. My Mom acquired this recipe from a restaurant that was located in Houston, TX when I was a kid. My parents where good friends with the owners and were there all the time.  

When the restaurant went out of business, the owners gave my Mom the recipe as a parting gift for my parent’s patronage throughout the years. The original recipe makes about 50 gallons. My Mom cut the recipe down to a regular recipe.
Ingredients:
  • 1/2 large bell pepper diced
  • 1/2 large onion diced
  • 1 tabs margarine
  • 10 ounces cheddar cheese
  • 12 ounces Velveeta
  • 1 cup of milk

Directions:

    This recipe requires a double boiler.

    Sauté onion and bell pepper in the margarine for 4 minutes on the top half of the double boiler while the bottom half of the double boiler is

    coming to a boil on another burner. *By the way if you see this horrible scale at Ikea don’t buy it… yes, it’s that bad!*
    add milk and cook for 3 minutes
    Place the top half of the double boiler on the bottom half
    add the Velveeta cheese and the cheddar cheese

    Stir until all the cheese is melted then cook to a smooth constituency.
    Serve on tortilla chips

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    Recipes

    Family Tradition Taco’s Meat

    Nicole
    This is a staple in our home. Tacos are such a favorite of everyone’s. I grew up with my mom making this recipe, and just love it!! I think it’s better than most restaurants. You can spice it up or cool it down easy enough by adjusting which type of Rotel you use. I use the mild Rotel but whatever works for you!
    Ingredients:
    • 2 pounds ground beef (90/10)
    • 1 medium diced onion
    • 1 medium diced green bell pepper
    • 3 small cloves of garlic minced
    • 1/4 tsp. cumin
    • 1/8 tsp. pepper
    • 1/4 tsp. salt
    • 1 can Rotel 
    • 1 14oz can diced tomatoes
    Direction:
    Lightly brown 2 pounds of ground beef then drain off any fat

    Add onion, bell pepper, and garlic cook until the vegetables are tender

    Add Rotel, diced tomatoes, salt, pepper, and cumin

    Cook until the liquid cooks down around 45 minutes on medium

    Serve in Taco shell or flour tortillas or on chips! This makes a great taco salad too

    Don’t forget the toppings we like lettuce, tomatoes, cheese and sour cream

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    Recipes

    Pumpkin Spice Muffins

    Nicole
    I would have loved to feature the entire pan of these muffins,
    but I was doing good to get them out of the oven before my family
    snarfed them all down. This is a wonderful recipe, and the smell is
    devine! I made these last night, and they are all gone today.
    Thank you so much for this recipe Jmelyn. If you would like to have
    your recipe featured please email me at colie@colieskitchen.com
    along with a picture when possible.

    Makes two loaves or up to 24 muffins
    Ingredients

    • 2 cups canned pumpkin
    • 3 cups sugar
    • 1 cup water
    • 1 cup vegetable oil
    • 4 eggs
    • 3 1/3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon nutmeg
    • 3/4 teaspoon ground cloves

    Directions

    1 Heat oven to 350.

    2 in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

    3 Beat until well mixed.

    4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

    5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

    6 Grease two 9 x 5 inch loaf pans and dust with flour.

    7 Evenly divide the batter between the two pans.

    8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

    9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

    10 Slice and serve plain, buttered, or with cream cheese.

    Recipes

    White Chicken Chili with PAZAZZ

    Nicole
    My original intention was to make the Bush’s recipe.
    After looking it over I decided it didn’t have enough “pazazz”!
    This recipe on the other hand is loaded with pazazz and fantastic!

    Ingredients

    • 3 tablespoons margarine
    • 1 medium onion, finely chopped
    • 1 medium bell pepper, finely chopped
    • 1 (4 ounce) can chopped green chiles, drained
    • 3 tablespoons all-purpose flour
    • 2 teaspoons ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 (16 ounce) cans great northern beans
    • 1 can of Rotel  
    • 1 (14.5 ounce) can chicken broth
    • 2 cups finely chopped cooked chicken breast

    Directions 

    1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
    2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
    3. Add beans, Rote, and chicken broth; bring to a boil.
    4. Reduce heat; simmer for 10 minutes or until thickened.
    5. Add chicken; cook until hot.

    You can garnish with cheese, tortilla chips, sour cream or salsa.
     

    Recipes

    Sweet Cornbread Muffins

    Nicole
    Ingredients:
    • 1 1/2 cups flour
    • 2/3 cup sugar
    • 1/2 cup cornmeal
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cups milk
    • 2 large eggs, lightly beaten
    • 1/3 cup oil
    • 3 tablespoons butter or margarine, melted

    Directions:
    1. Preheat oven to 350°F Grease 8-inch square baking pan or 12 muffin tins
    2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
    3. Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
    4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.