Cheese

Everyone loves a great dip!  Don’t let the “7 layer” portion of the title scare you off, this one is super easy to make and has a bunch of flavors that work great together!  Getting started…the first thing you will need to do is collect all of the ingredients:

  1. 1 1/2 pounds of ground beef
  2. 1 taco seasoning packet
  3. 4 cups of shredded Cheddar-Jack cheese
  4. 1 can refried beans
  5. 1 container of sour cream (8 oz)
  6. 1 cup each of salsa and guacamole
  7. 1/2 cup each of chopped green onions and chopped fresh tomatoes
  8. black olives (optional)

Spray cooking spray to coat a frying pan and cook the beef.  Once the beef is thoroughly cooked, mix in the taco seasoning packet according to the directions on the packet.  Pull from heat and set the meat aside to cool.

Next you will need a 9×13 dish that is about 2 inches deep.  Time to start the layering!  First layer is the refried beans.  Open the can and spread it out across the bottom of the dish.  Next, sprinkle 2 of the 4 cups of cheese across the bean layer.  Now it is time to add the beef layer on top of the cheese.

After you have added all of the beef to the third layer, it is time to coat it all in the sour cream layer.  After the sour cream, spread out the guacamole.

Once the guacamole has been spread, pour a layer of salsa and then cover that with another layer of cheese (the remaining 2 cups).  For the topping, cut up fresh tomato, green onion and black olives (I omitted these from mine).

And that is it!  No baking involved…eat cold or at room temperature with some tortilla chips.  This is always a great party recipe that will leave them scraping at the edges of the dish for the last bite!

 

7 Layer Dip
Author:
Recipe type: Appetizer
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ pounds of ground beef
  • 1 taco seasoning packet
  • 4 cups of shredded Cheddar-Jack cheese
  • 1 can refried beans
  • 1 container of sour cream (8 oz)
  • 1 cup each of salsa and guacamole
  • ½ cup each of chopped green onions and chopped fresh tomatoes
  • black olives (optional)
Instructions
  1. Spray cooking spray to coat a frying pan and cook the beef. Once the beef is thoroughly cooked, mix in the taco seasoning packet according to the directions on the packet. Pull from heat and set the meat aside to cool.
  2. Next you will need a 9x13 dish that is about 2 inches deep. Time to start the layering! First layer is the refried beans. Open the can and spread it out across the bottom of the dish. Next, sprinkle 2 of the 4 cups of cheese across the bean layer. Now it is time to add the beef layer on top of the cheese.
  3. After you have added all of the beef to the third layer, it is time to coat it all in the sour cream layer. After the sour cream, spread out the guacamole.
  4. Once the guacamole has been spread, pour a layer of salsa and then cover that with another layer of cheese (the remaining 2 cups). For the topping, cut up fresh tomato, green onion and black olives (I omitted these from mine).
  5. And that is it! No baking involved...eat cold or at room temperature with some tortilla chips. This is always a great party recipe that will leave them scraping at the edges of the dish for the last bite!

 

 

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Mama’s Breakfast Quiches (Crustless):

Delicious breakfast on the go... just waiting in your freezer!
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Ingredients:

  • 3 dozen eggs (I wait till eggs are on sale for $1 a dozen)
  • 1 ½ cup milk
  • 1 ½ tsp black pepper, salt and tarragon and dried parsley (or any herb flavor you like)
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 3 cups frozen broccoli or blanched fresh broccoli
  • 2 cups cubed ham steak
  • 1 bg frozen tater tots
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Instructions:

Bake tater tots according to package directions. Beat eggs, milk, pepper, tarragon, parsley and salt till pale in color and all incorporated. Let tater tots cool then break up into smaller bits. Combine cheese, broccoli, ham steak and tater tot bits into a separate bowl. In well greased muffin tins, mini loaf pans or mini pie plates place cheese mixture ½ way up then pour egg mix till almost to the top. Be sure to leave room as the egg will expand as it cooks. Bake at 375 till the egg is set (times vary depending on what type of vessel you use) typically 20-30 min’s. Cool then freeze. These make great quick morning breakfasts or entertaining on the fly when combined with rolls, bacon and some sausage!

 

Mama's Breakfast Quiches (crust less)
Author:
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 dozen eggs (I wait till eggs are on sale for $1 a dozen)
  • 1 ½ cup milk
  • 1 ½ tsp black pepper, salt and tarragon and dried parsley (or any herb flavor you like)
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 3 cups frozen broccoli or blanched fresh broccoli
  • 2 cups cubed ham steak
  • 1 bg frozen tater tots
Instructions
  1. Bake tater tots according to package directions.
  2. Beat eggs, milk, pepper, tarragon, parsley and salt till pale in color and all incorporated.
  3. Let tater tots cool then break up into smaller bits.
  4. Combine cheese, broccoli, ham steak and tater tot bits into a separate bowl.
  5. In well greased muffin tins, mini loaf pans or mini pie plates place cheese mixture ½ way up then pour egg mix till almost to the top. Be sure to leave room as the egg will expand as it cooks.
  6. Bake at 375 till the egg is set (times vary depending on what type of vessel you use) typically 20-30 min’s.
  7. Cool then freeze. These make great quick morning breakfasts or entertaining on the fly when combined with rolls, bacon and some sausage!

 

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Mama’s Lasagna Bake: A little slice of heaven, right out of the freezer!

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Ingredients:

  • 8 cups prepared Marinara sauce (I make my own but using store bought is fine)
  • 4 pkgs (12 oz each) cooked rotini or any other medium pasta
  • 1 pkg sweet Italian sausage
  • 1 pkg mild or hot Italian sausage
  • (I have used bulk ground Italian sausage before but I prefer the sausage in casings)
  • 2 lg buckets ricotta cheese (I wait till these go on sale, usually around Christmas time then freeze them till I want to use them.)
  • 5 cups shredded mozzarella cheese
  • 2 cups parmesan cheese

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Instructions:

Boil the sausage on the stove till the internal temperature is 150. Meanwhile cook the pasta and drain. Let the sausage rest till cool enough to handle. Slice into ¼ inch medallions. In a large bowl mix all ingredients except 1 cup of the mozzarella cheese and the Parmesan cheese.

Portion out the pasta mix into disposable (which by the way re-use very nicely!) loaf pans, top with some of both cheeses, cover with saran wrap then foil and freeze. To re-heat simply place into a 350 oven till bubbly and warm or dump out onto a plate and warm in the microwave. These make a great meal for two when combined with a few bread sticks and a side salad.

 

Mama's Lasagna Bake
Author:
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 cups prepared Marinara sauce (I make my own but using store bought is fine)
  • 4 pkgs (12 oz each) cooked rotini or any other medium pasta
  • 1 pkg sweet Italian sausage
  • 1 pkg mild or hot Italian sausage - (I have used bulk ground Italian sausage before but I prefer the sausage in casings)
  • 2 lg buckets ricotta cheese (I wait till these go on sale, usually around Christmas time then freeze them till I want to use them.)
  • 5 cups shredded mozzarella cheese
  • 2 cups parmesan cheese
Instructions
  1. Boil the sausage on the stove till the internal temperature is 150.
  2. Meanwhile, cook the pasta and drain.
  3. Let the sausage rest till cool enough to handle. Slice into ¼ inch medallions.
  4. In a large bowl mix all ingredients except 1 cup of the mozzarella cheese and the Parmesan cheese.
  5. Portion out the pasta mix into disposable (which by the way re-use very nicely!) loaf pans, top with some of both cheeses, cover with saran wrap then foil and freeze.
  6. To re-heat simply place into a 350 oven till bubbly and warm or dump out onto a plate and warm in the microwave

 

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