Friday, October 23, 2009

Jalapeno Ranch Dip (creator: Hilary Checketts; co-taster: Kellie Bryson)

1 bunch cilantro - chopped a couple times to fit in the blender
3/4 c. half & half
2 packages Ranch Dressing Mix
1 c. sour cream
1/3 c. mayonnaise
1/3 -1/2 c. chopped jalape├▒os and some of the juice from a jar (we use Mt. Olive brand. You can find it near the olives at HEB)
Salt to taste

In a blender, blend cilantro with the half and half until the cilantro is completely mixed in. Add the remaining ingredients one at a time and blend together. If you want it on the spicier side add more jalepenos and juice. But keep in mind the dip gets spicier & tastier over time. We suggest making the dip at least a few hours before you want to serve it (if it will remain un-sampled that long!) Serve with tortilla chips or over anything that you want to give a little extra flavor: any mexican food, salads, pasta, etc.*

Brownies!

These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!

1. Layer of brownies in a 9x13 pan...you can get that size in the box

2. 1 can of cream cheese frosting on top of the brownies after they have cooled.

3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.

4. Chill for about 30 minutes.

Tuesday, October 20, 2009

Another cool blog

This is a cool blog from another Mom who used to be a caterer. I think it is good inspiration for the rest of us to help us with organization of our kitchens.

Meal Planning

Monday, October 12, 2009

Sweet Butternut Squash

Sweet Butternut Squash

*this recipe has the texture of a pie and could be used as a pie filling, it is more dessert and less side dish


3 cups cooked,mashed butternut squash

2 eggs beaten

1/2 cup brown sugar

1/2 cup whole/2% milk (use a little less than 1/2 cup)

1/4 cup butter

2 tsp vanilla

dash of nutmeg


*optional toppings

1 Tbs butter

1/2 cup brown sugar

1/3 (instant) oatmeal

about 1/8 to 1/4 cup milk

Melt in a sauce pan and pour over the squash about 10 minutes before it finishes

*optional topping

1/2 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped pecans

Mix together and sprinkle over the squash before cooking

Combine all ingredients and bake at 350 degrees for about 40 - 45 minutes or until the sides brown and bubble.