Chile Con Queso, Revved Up

Mike loves Velveeta (I think he likes all cheese) but I've never been a huge fan.  He loves this recipe and I think it is good, not my favorite.  I like it enough to make it every so often (like once a year maybe?).  If you like Velveeta, then you will definitely like this.

Chile Con Queso, Revved Up

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
1/2 large onion
1 regular can Rotel diced tomatoes with green chilies
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference.

Chop the onion and brown with the breakfast sausage.  Drain excess fat so you won't have a coronary.  Cut Velveeta into cubes and add to warm skillet.  Add Rotel and green chilies, and stir together over low heat until mixture is melted.  Add finely diced jalapenos, stir together, and serve warm with tortilla chips.  During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or crock pot.  Queso can be frozen flat in Ziplock bags and reheated.

**recipe from Pioneer Woman Cooks

Florentine Artichoke Dip

We LOVE this dip. We usually eat it with a baguette or chips but crackers would work too. We got this off of allrecipes.com

Florentine Artichoke Dip

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Chinese Dumplings

Most children will probably not like this one but a couple of mine did. It is fairly easy and very good. This is a commonly listed as an appetizer at Chinese restaurants but is usually part of the main meal in China.

1 package won ton wrappers
1/2 pound ground pork
1 1/2 tbsp oyster sauce
1 1/2 tbsp hoisin sauce
1 tsp fresh ginger
1/2 cup chopped carrots
1/2 cup chopped green onion
1 tbsp seasoned rice wine vinegar
1 tbsp corn starch

Mix the above ingredients (not the won ton wrappers) well and place a small spoonful into the middle of a won ton wrapper. Dip your finger into water and wet the edges of the won ton. Fold the won ton diagonally making a triangle. Seal the edges well and bring all three corners together in the middle.

Drop the dumpling into a pan of boiling salted water and let it cook for 3-5 minutes or until the dough begins to clear. Transfer the dumplings to a sauce pan with 5 tbsp of hot oil in the bottom. Allow the dumpling to get crisp (about 2 minutes) and drain on a paper towel.

Dip in soy sauce and eat until your blood pressure sky rockets from the sodium content.

You can use whatever sauces and/or vegetables in the meat mixture you want. I actually used a bag of stir fry vegetables yesterday that included broccoli, peapods, beans, carrots, red peppers, and onions. My Chinese co-workers told me that the more traditional vegetable is green onion. They also use a dipping sauce made of vinegar and garlic. Have at it.