Sunday, August 30, 2009


1 large block Velveeta
1 can Rotel
1 small onion
1 shot beer

- Cut the block of Velveeta into approx. 1" cubes.
- Mince the onion.
- Slowly melt the Velveeta, onion, beer and Rotel together in a saucepan over medium heat.

-  I used to make this recipe with just the cheese and rotel but got the most compliments when I added minced onion and a shot of hard cider.  I like it better with beer but the cider adds a little sweetness that's pretty nice.
- Don't use low fat or generic Velveeta, it messes up the texture.

Submitted by Amy

Sunday, August 23, 2009

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

- Rinse quinoa in a fine sieve under cold running water until water runs clear.
- Put quinoa in a pot with 2-1/4 cups water.
- Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
- Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
- While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
- Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
- In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Submitted by Rachel

Tuesday, August 4, 2009

Southern Chicken Salad

2 1/2 - 3 Cups diced cooked Chicken
1/2 Cups diced Celery
3-4 Tbsp finely chopped Red Onion
1/4 - 1/2 Cup Mayo (more or less to taste)
2 Tsp Lemon Juice
Splash of Pickle Juice or 2 - 3 Tbsp of Sweet Relish
Dash of Pepper
Dash of Creole or Cajun Seasoning Mix
Salt to taste

- Mix all ingredients and serve chilled.

Submitted by Emilie

Chocolate Chip Delight

1 tube (16.5 oz.) refrigerated chocolate chip cookie dough
1 package (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 carton (12 oz.) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz.) instance chocolate pudding mix
1 package (3.4 oz.) instant vanilla pudding mix
chopped nuts and chocolate curls, optional

- Let cookie dough stand at room temperature for 5-10 minutes to soften.
- Press into ungreased 9x13 baking pan.
- Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat cream cheese and confectioners sugar until smooth.
- Fold in 1 3/4 cup whipped topping.
- Spread over cookie crust.
- In a large bowl, whisk milk and both pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream cheese layer.
- Top with remaining whipped topping.
- Sprinkle with nuts and chocolate curls if desired.
- Cover and refrigerate for 8 hours or overnight until firm.

Yield: about 15 servings
Prep: 35 minutes plus chilling

Submitted by Julie