Sublime Foodie

A site for food, crafts, art, photography, and all my favorite things!

Bacon Cheeseburger Dip January 10, 2014

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We loved the Cheeseburger soup, (and you did too!) so I decided to go one step further and make a dip out of it. I found a recipe on Pinterest and I changed it up a little bit, once again, to make a delicious version we all loved. We couldn’t stop eating it! We were making the dip and Nachos, and we got filled up on the dip before we even got the Nachos in the oven! We think this dip is perfect for Sunday’s watching football and a perfect appetizer for parties!

Bacon Cheeseburger Dip

Ingredients:

1 1/2LB Ground Beef

1 1/2 Onion, Diced

2LB Velveeta Cheese, Cubed

6OZ Cream Cheese

1LB Bacon

1 Can Diced Tomatoes, Drained

1 Can Rotel with Green Chiles, Drained

1/2 Cup Milk

 

Directions:

Cook beef and onions in large pot.

Add velveeta, cream cheese, and milk and cook until cheese is melted.

Add tomatoes and rotel.

Add cooked and chopped bacon.

That’s it! Very simple, quick, and delicious!

Enjoy!

 

Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013

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A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!

You can find the original recipe, here.

Cheesy Queso Chicken With Rotel Vegetable and Rice

Ingredients:

1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs

2 Cans Rotel With Green Chiles, Undrained

1/2  32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes

1 Can Sweet Whole Kernel Corn, Drained

1 Can Black Beans, Rinsed and Drained

1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)

2 TBSP Cumin

Shredded Cheese

Directions:

Preheat oven to 425°F.

Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.

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Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.

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Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.

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When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.

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Continue stirring queso and turn up heat to boil gently.

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Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.

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ENJOY!!

PS.

If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.

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Hot Cheesy Reuben Dip February 21, 2013

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I have a serious soft spot for Reubens. I’m not sure why, because I think sauerkraut is disgusting and I’m not a huge fan of thousand island either, but this dip and Reuben sandwiches are my favorite! I don’t even like Swiss cheese…now that I think about it, it’s quite odd that I like these! When my parents owned the restaurant they would get bored of the same old same old and go through phases of different types of foods. At one point, they were making every kind of egg roll they could think of. They made chocolate chip cookie dough egg rolls, ice cream egg rolls, cheese cake egg rolls, s’more egg rolls, and every other thing they could find to put in them. I loved it when they went through these phases. After the egg rolls, they went through the ‘dip’ phase…YUM. Clearly, one of them stuck. Every thing you could throw into a dip went and it was never disappointing. The Reuben dip was by far the favorite between the employees and we started requesting it on a regular basis, then they added it as a special and it sold like crazy! It’s so cheesy and amazingly delicious, I just love it! Now, I kind of decided this on a whim when looking for my Juicy and Delicious Lemon Chicken Piccata recipe, so I didn’t have time to boil the corned beef, so instead, I just bought two large slices of corned beef from the deli and chopped them up very small. This worked out well, however, the recipe calls for shredded corned beef and I would recommend sticking to that because it mixes in together much easier, whereas this was just chunks throughout. The best part about this? The leftovers made a delicious Reuben sandwich today for lunch!

Hot Cheesy Reuben Dip

Ingredients:

1/2 Cup Mayo

1/2 Cup Thousand Island Dressing

16 OZ Sauerkraut, Rinsed and Squeezed Dry

8 OZ Corned Beef, Shredded

12 OZ Swiss Cheese

4 OZ Shredded Cheddar Cheese

Sour Dough Bread, Toasted and Quartered

Directions:

Preheat oven to 350ºF.

Combine mayo and dressing in small bowl.

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Spread sauerkraut in bottom of baking dish, layer corned beef on top, sprinkle with shredded cheddar, layer with swiss cheese, sprinkle with shredded cheddar, then layer mayo and dressing mixture on top and sprinkle with remaining cheddar.

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Bake 20-25 minutes, serve with sourdough pieces.

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ENJOY!

 

Amazing Cheese Dip February 4, 2013

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It may not look good now, but once you have a taste you will be drooling every time you see it!

Now, I have to say, I probably wouldn’t make this dip if I looked at the ingredients because I HATE cottage cheese, not a huge fan of cream cheese, and I DO NOT like thousand island…not to mention it seems like an incredibly ODD group of ingredients and at first glance doesn’t look at all good to me. I know I’m making this sound horrible, but there’s a point, I swear. Had I not grown up with this amazing family recipe, (which was a secret until now…) I wouldn’t find it appetizing at all. I made this dip for our Super Bowl Party and we ate the entire bowl!! I can honestly say I don’t know how anybody has gotten through their life without this wonderful treat to make them happy. We used to serve this at my family’s restaurant and everybody raved about it. It was the first offering we brought to the table when we greeted our happy customers, and it ended up being one of the things that made us famous. We served it with various types of crackers, and the regulars knew when they came in, no matter who the waitress, they were getting extra. When I started working, I had a pretty good following. I knew when I saw one of my regulars that I was bringing four or five cheese dips to the table. When we would open, all of the waitresses would do all of our stuff as quickly as possible and so that we would have time to sit and eat cheese dip before we opened. It is seriously like crack dip. In fact, it really should be called crack dip, but I think my grandfather would roll over in his grave if anybody ever changed the name! Please, enjoy this recipe and share it with everyone. It SHOULD NOT be a secret anymore, the world should have this delight-fulness in their lives.

Cheese Dip

1 8 oz Package Cream Cheese

16 oz Cottage Cheese

6 oz Shredded Chedder Cheese

3 oz Bleu Cheese Crumbles

1/2 Cup Catalina French Dressing

Blend ingredients and ENJOY!

The original recipe calls for 2 tsp Chopped Red Pimentos and 2 tsp Finely Chopped Sweet Onion, but I never use these ingredients and neither does my mom. Partially because I usually have everything but these on hand, and also because I’m lazy and don’t want to chop anything. If you add these in you will get the full effect, although I personally prefer this dip without. Regardless, you WILL NOT regret making this. My grandmother makes this dip every single day and eats Cheese Dip and crackers for lunch. EVERY DAY!!! Amazing, she is 80 years old this year and she is still eating this stuff on a daily basis!

ENJOY!

 

Super Bowl FOOD! February 3, 2013

Filed under: My Life — courtneyk913 @ 10:45 PM
Tags: , , , , , , , ,

Andrew and I could care less about sports. Which is great for me, but I also like food. Food is always a great excuse to get together with friends, even though we hate football. We decided that since we hadn’t gotten together with our friends in a while we would throw a SuperBowl party and have awesome food and play cards and watch the commercials, (and the game, of course!). So we rounded up all of our friends and told them which ingredients to bring, made the food, and feasted. Here are just a few of my delicious creations, with recipes, of course!

We had Cheese Dip, Wings, Nachos, Raspberry Pie Cookies, and Pigs in a Blanket!

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YUM!!!! I will post recipes right now!

 

 
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