Campfire Dip

We love camping! But it can be a bit overwhelming packing all of the food for a family of 6 to go camping so I look for easy, quick, but still delicious meals and snacks to take with us. This is one of my favorite dips for an afternoon snack or while we're waiting for our dinner to cook. Its quick, creamy, and cheesy. Its a good one for your next trip!

Campfire Dip
Recipe Adapted from: Twin Dragonfly Designs

1- 8oz container of Herb and Garlic Cream Cheese
1/2 cup Salsa
1/4 cup Colby Jack Cheese

1. On a large piece of heavy duty tin foil layer the cream cheese, salsa, and cheese. Wrap up the foil into a packet so nothing oozes out. Place near hot coals for 20 minutes or until the cheese melts. Serve hot!

5 or 7 Layer Dip

Because its been so hot lately I haven't been making many hot dinners. We only have a swamp cooler and it doesn't quite make the house cool enough for me to want to stand over a hot stove or put the oven on. So we have had this a few times. It's refreshing and satisfying enough for me to call it dinner. 

And because I'm so picky I only made mine with 5 layers but I put down the other ingredients just because I know not many people are as picky as I am. 

5 Layer Dip

Recipe Source: The GirlWho  Ate Everything

1 - 16oz can Refried Beans

1 - 1oz pkg Taco Seasoning

1 cup Guacamole

1 - 8oz container Sour Cream

1 cup Salsa

1 cup Shredded Cheddar Cheese

Optional: Diced Tomatoes, Olives, Green Onions

Tortilla Chips

1. In a small bowl mix taco seasoning with refried beans. Then in a 9x9 dish layer the items as follows...

Beans and Taco Seasoning

Guacamole

Sour Cream

Salsa

Cheese

 

Then if you want you can add the 

Diced Tomatoes, Green Onions, Olives

 

Store in the refrigerator until serving. Serve with chips.

Cheddar Bay Biscuits

Bread is my favorite food and when I was looking for a fast easy roll of sorts to go with our dinner I found this. It was quick, easy and so delicious. There is a garlic butter brushed on top after its baked and it adds that little extra burst of flavor.

Cheddar Bay Biscuits

Recipe Source: The-Girl-Who-Ate-Everything.com

Biscuits
2 1/2 cups Bisquick
4 Tablespoons Cold Butter
1 cup Cheddar Cheese, shredded
3/4 cup Milk
1/4 teaspoon Garlic Powder

Butter Glaze

3 Tablespoons Butter
1/2 teaspoon Garlic Powder
3/4 teaspoon Dried Parsley Flakes

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or 2 forks. Cut until butter is in the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

3. Drop 1/4 cup portions of the dough onto the lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

4. While the biscuits are baking, melt butter is a small bowl. Stir in garlic powder and dried parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes about 9.

Green Chile Chicken Enchiladas

These are our favorite enchiladas. My kids love black beans so this is the perfect dinner for us. They are so good we have them all the time.

Green Chile Chicken Enchiladas

Recipe Source: MelsKitchenCafe.com

Filling:

3 cups cooked, shredded Chicken

2-4oz cans of Green Chilies, drained

1-8oz pkg. Cream Cheese, softened & cubed

1 can Black Beans, rinsed and drained

Sauce:

2 Tablespoons Butter

1/2 cup Onion, Chopped

2 Tablespoons Flour

1/3 cup Chicken Broth

1/4 cup Milk

1/4 teaspoon Salt

1/4 teaspoon Pepper

1-7oz can Green Chile Enchilada Sauce

1/2 cup Sour Cream

2 cups Cheese, shredded

8-10 Flour Tortillas, soft taco size

1. Preheat oven to 375 degrees. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix together and set aside.

2. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent. Sprinkle the flour over the onions and mix well. Continue stirring for 1 minute. Slowly whisk in the chicken broth and milk. As you whisk the mixture will become smooth. Cook over medium heat until bubbling and thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

3. Lightly grease a 9x13 inch baking dish. Spread 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a couple tablespoonfuls of shredded cheese for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full. Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned.

Lasagna

Let me start off by saying, I have never even had the desire to make my own lasagna. My mum used to make her own lasagna and then I think she realized that she could by Stouffers and it tasted just as good as what she was making and it was so much easier. But the other day I thought I would attempt it and let me tell you, it was totally worth the effort. SO much better than the store bought frozen kind. 

Lasagna
Recipe Source: AllRecipes.com

1 lb Italian sausage
1 lb Ground Beef
1/2 cup Onion, minced
2 cloves Garlic, crushed
1- 28oz can Crushed Tomatoes
2- 6oz cans Tomato Paste
2- 6.5oz cans Tomato Sauce
1/2 cup Water
2 Tablespoons Granulated Sugar
1 1/2 teaspoons Dried Basil
1/2 teaspoon Fennel Seeds
1 teaspoon Italian Seasoning
1 Tablespoon Salt
1/4 teaspoon Black Pepper
4 Tablespoons Fresh Parsley, Chopped
9 Lasagna Noodles
16oz Ricotta Cheese
1 Egg
1/2 teaspoon Salt
3/4 lb Mozzarella Cheese, sliced
1 cup Parmesan Cheese, grated

1. In a large stock pot, cook sausage, ground beef, onion, and garlic over medium heat until browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. In a large bowl of lightly salted  really hot water soak noodles for 30 minutes. Drain noodles. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees.

4. Assembly... Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with a third of the ricotta mixture. Top with a 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil. To prevent sticking, spray foil with cooking spray.

5. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Let cool for 15 minutes before serving.

Chicken Cordon Bleu

This is one of my favorite dishes. Normally I just buy it from the grocery store and it costs a fortune, so we don't have it often. So when I came across this recipe I was nervous to try it but I figured if I can make it myself it is totally going to be worth it. It turns out it was worth it! It isn't that hard, you just need to make sure you have thick chicken breasts. The saltiness from the ham and the melted swiss cheese compliment each other and the chicken breast was so moist, it makes the perfect dinner.

Chicken Cordon Bleu

Recipe Source: MelsKitchenCafe.com

25 Ritz Crackers

4 slices Bread, white or wheat

6 Tablespoons Butter, melted
8 thin slices Deli Ham, about 8oz
2 cups Swiss Cheese, shredded

4 boneless, skinless, thick Chicken Breasts
Salt and pepper
3 large Eggs
2 Tablespoons Dijon Mustard
1 cup Flour

1. Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Add the melted butter and mix until combined. Spread crumbs out on a baking sheet and bake in the oven for about 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a a pie plate. Leave the oven on.

2. Top each ham slice with 1/4 cup of the shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and put 2 ham/cheese rolls in each pocket. Pull the top flap of chicken over the ham rolls and press to seal, you can use a toothpick to secure the pocket edge. Salt and pepper both sides of the chicken. Refrigerate the chicken, covered, for at least 20 minutes.

3. In another pie plate, beat the eggs and mustard together. Place the flour in a third pie plate or shallow dish. Remove the chicken from the refrigerator. Working with one chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, making sure to cover both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)

4. Transfer the chicken to a lightly greased baking sheet. Bake on the lowest rack of the oven about 10 minutes, to brown the bottom of the chicken. Move the chicken to the middle rack in the oven, reduce the temperature to 400 degrees, leaving the chicken in the oven, and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

**For step by step picture instructions on how to stuff your chicken breasts click here.

I shared this recipe at
Totally Tasty Tuesdays

Loaded Potato Soup

Its that time of year again, the time when all I want to do is have soup because just looking out the window makes me cold. It warms my insides just thinking about how good this soup is. It tastes exactly like a baked potato with everything on it. Its creamy and delicious.

Loaded Potato Soup

Recipe Source: StolenMomentsCooking.com

1/2 lb Bacon, diced
1 Onion, diced
5 large Potatoes, peeled and cubed
2 - 15oz cans Chicken Broth
3 Tablespoons Butter
3 Tablespoons Flour
1 1/2 cups Milk
3/4 cups Cheddar Cheese, shredded
1/2 teaspoon Black Pepper
Sour Cream for garnish

1. In a large stock pot, cook bacon until crisp. Remove and set aside. Cook the onions in the bacon grease until tender left in the pot.

2. Add the potatoes and chicken broth to the pot. Bring to a boil, reduce heat and simmer until potatoes are tender. With a slotted spoon, remove about a cup of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes on med-low. Whisk in milk, turn up the heat and bring to a boil. Simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat and simmer. Stir bowl of smashed potatoes back into pot.

4. Add 1/2 cup of the shredded cheese, three-fourths of the bacon to the pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, top with some shredded cheese, bacon and sour cream.