Wednesday, February 23, 2011

Pizza Dip

I got this recipe from Rebecca one day when I thought all hope was gone from this earth and there was never another recipe to be found that I didn't already have. Well, not really 'cause I wouldn't still be buying cookbooks if that was the case, but you get the point. Anyway, I made this stuff and died. Then I ate some more and Reece got a hold of it and there were no more leftovers so I cried buckets until I made it again. And again. So I decided that you need to taste the wonderfulness for yourself, if you're one of the depraved individuals that has never cast your lip over this dip. Hey that rhymed! I should go into poetry! Whatever the case may be, if you're crying when you start eating this it'll make you stop and if you're not crying, it'll make you start. I love it! I personally think it's best when you dip pita bread in it and Reece likes it best with chips. But I have also been known to eat it on flat bread. Or just keep cleaning off a spoon when said spoon keeps falling into the dip for some reason.

It's really ridiculously easy and that's another thing that makes it so good. Cream Cheese, Sour Cream, Parmesan Cheese, Garlic Salt, Pizza Sauce, Mozzarella Cheese and Pepperoni.

Put 2 packages of cream cheese, half of a 16 oz. tub of sour cream, Parmesan cheese and garlic salt in a bowl and mix it all up. The original recipe says 1/2 C. Parmesan cheese but I usually dump in a bit extra. And it said 1/2 to 1 tsp. garlic salt so I always use 1 full teaspoon. Beat it all up and forget that my picture of it spread in the pan didn't happen.

Spread the cream cheese mixture into a 9X13 pan and top with the pizza sauce. I have the misfortune of having the best Pizza seasoning on this planet. The reason it's unfortunate is that they don't make it any longer that I'm aware of. It's SOO easy! You take 1 (8 oz.) can of tomato sauce and ad 1 tsp. of the seasoning, stir it up and it's perfect. But I suppose you could use the canned stuff or whatever recipe you usually use.

See that? It's well on it's way to being perfect right there before your eyes!

Top with a package of shredded Mozzarella cheese. The recipe I got said only 1 C. but I do not have a fear of cheese so I use the whole bag. And look! It's even Bongards'!! Made in Perham!

Cut the Pepperoni in quarters. The recipe I got said 1 C. of cut up Pepperoni but I just start quartering and usually end up using half a bag. Who wants gaps on Pizza Dip?? That's just WRONG!

Pretend like you're doing a puzzle and carefully place the Pepperoni all over the cheese. I like Pepperoni! If you have any quarters left when you get done carefully placing go back over and find all the tiny little gaps you left.

Then disregard the fact that I haven't baked my dip yet, because I'm making it for Bible Study tonight and make this recipe quick so you can see the end result for yourself!

Here's my version:
2 (8 oz.) pkgs. cream cheese
2/3 C. Parmesan cheese 
1 C. sour cream 
1 tsp. garlic salt
8 oz. pizza sauce
2 C. shredded Mozzarella cheese
1 1/4 C. (or so) quartered Pepperoni

Beat the cream cheese, sour cream, Parmesan cheese & garlic salt. Spread into a 9X13 pan. Pour on the pizza sauce and sprinkle with Mozzarella cheese. Top with Pepperoni. Bake at 350 degrees for 20 minutes or until it's all bubbly and you can't stand waiting any more.

Tuesday, February 22, 2011

Chili Screw Up With No Pictures

What do you know? As soon as I posted that Chili recipe, I screwed it up and Reece liked it even better than before! I accidentally used a jar of my Marinara Sauce that we canned last year and got a recipe from Nina for chili powder, 'cause I only had one packet of Chili Seasoning. It's was hilarious! Kinda went like this:

1 1/2 lb. hamburger
1 1/2 tsp. salt
1 large onion
1 qt. marinara sauce
1 can black beans
2 cans black eye peas
1 can navy beans
1/2 bottle Chili Sauce
1 pkg. Chili Seasoning
2 T. cumin
1-2 tsp. crushed red pepper, depending on how burnt to death your taste buds are
2 t. oregano
2 t. garlic powder
2 t. onion powder
1 t. chili powder
1 t. allspice
1/8 t. cloves

Brown the hamburger with the onion and 1 1/2 t. salt, drain the fat if there is any. Stick it all in the crockpot and cook until it starts bubbling. Then add your salt to taste. Cook for 2-3 hours on low.

Thursday, February 3, 2011

My Version of Reece's Chili

I haven't posted any recipes for a few days because we were busy eating leftovers. LOL! Anyway, I was gonna make these chicken strips  for supper tonight, but then I saw that it should be soaked forever so I decided to make chili. So here ya go...

Brown the hamburger and onions with some salt. Why do high faluty people insist on calling it 'ground beef'? Does that make it taste better to them or something?

Dump 4 cans of beans into your crockpot. I used Blackeye Peas, Black Beans and Navy Beans. Or you can mix and match whatever kind you want. I just like the look it gives with all the different kinds together.

Add a quart of tomatoes. These ones were actually diced, but I also use the ones I chopped in the food processor so Reece can't complain about huge chunks of tomato scaring him.

Add 2 packets of chili seasoning. No that's not too many. There isn't any seasoning in the beans so you need two or it'll taste like some truck stops out in Washington who's names we won't mention...

Add the hamburger and stir it all up. Turn the crockpot on high until it starts cooking ferociously then add salt and onion powder to taste. Leave it on low until you eat. Reece loves it with the corn we froze last summer. Someone remind me to post that recipe when we're doing corn this summer! ;)

1 1/2 lbs. hamburger
1 1/2 tsp. salt
1 medium onion, minced
2 (15.8 oz.) cans Blackeye Peas
1 (16 oz.) can Navy Beans
1 (15 oz.) can Black Beans
1 qt. diced or half-pureed tomatoes
2 pkgs. McCormick Original Chili seasoning
Salt, 1-2 tsp.
Onion powder, 1/2-1 tsp. depending on what your taste buds say

Brown the hamburger, 1 1/2 tsp. salt and the onion. Stick everything in the crockpot and turn on high until it's heated through and starts boiling. Taste it and add more salt or onion powder or both to taste. Turn to low and cook until you're ready to eat. I usually start it about noon and we eat at like 5 or 6... or 7 or 8. Sometimes ever 9 for some stupid reason. Actually, I'm kidding about the 9 o'clock part. :D