Queso Verde Dip

I got this recipe from: OurBestBites.com

1 pound white American cheese (look for it in the deli section of your grocery store), cut into 1″ cubes
1 1/4 cups of your favorite green salsa
1/3 cup hot water (add more if needed to reach desired consistency)
2 cloves garlic, minced
2 green onions, minced
Zest of 1 lime

In a medium, microwave-safe bowl combine the cheese cubes, water, and the salsa. Heat in 30-second increments, stirring each time, until melted and smooth. You can add more water if necessary. This step can also be done over a double boiler if you stir it constantly.

When the dip has reached a smooth consistency, whisk in the minced garlic, green onions, and lime zest. Serve immediately, or keep warm in a crock pot set to the low or warm setting. Serves about 16.


Party Deviled Eggs

From the Lion House Cookbook:

Makes 12 deviled eggs
6 hard-cooked eggs

¼ cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash white pepper
⅛ teaspoon Worcestershire sauce
Drop red pepper sauce (optional)
Paprika, pimientos, and parsley, for garnishing

Peel eggs and cut in half lengthwise. Slip out yolks; mash with a fork in a small bowl. Add remaining ingredients, except garnishes, to yolks and mix until well blended. Spoon mixture into egg-white halves. Sprinkle with paprika and garnish with pimiento and parsley, if desired.

Slow Cooker Velveeta Queso


Cook time: 2 hours / Serves: 8-10

  • 1 tablespoon butter
  • 1 pound Velveeta, cut into 1/2 inch cubes
  • 1/2 pound white American cheese, cut into 1/2 inch cubes
  • 1/2 teaspoon taco seasoning
  • 8 ounces cream cheese, cut into 1/2 inch cubes
  • Splash of milk
  • 1 (4 ounce) can green chilies
  • Chopped fresh cilantro


1) Add all ingredients, except cilantro, into a slow cooker.

2) Cover and cook on low for 2 hours, stirring occasionally so everything is combined.

3) When ready to serve, stir in chopped cilantro and enjoy!

Spinach and Artichoke Dip


This recipe is from Cooking Light.

This recipe is lighter than the full fat restaurant versions of this dip.


2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
Pinch of nutmeg
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.  Sprinkle with a little bit of nutmeg on top.  Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips or baguette bread.



Make-Ahead Cheesy Pigs in a Blanket

“God not only loves the obedient – He enlightens them.” –Henry B. Eyring

Recipe and photo source: http://traceysculinaryadventures.com/2012/02/make-ahead-cheesy-pigs-in-a-blanket.html

Make-Ahead Cheesy Pigs in a Blanket
from The Best of America’s Test Kitchen 2012

2 1/4 cups (11 1/4 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 tablespoons vegetable shortening, cut into 1/2-inch pieces
1 cup shredded cheddar cheese
1 1/2 cups heavy cream
1 large egg, lightly beaten
6 hot dogs

Add 2 cups of the flour, baking powder, salt and cayenne pepper to the bowl of a food processor. Pulse just to combine. Add the shortening and pulse until the mixture resembles coarse crumbs. Dump the mixture into a large bowl and fold in the cheese until evenly distributed. Add the cream, stirring to bring the dough into a rough ball. Turn the dough onto a lightly floured work surface and knead 8-10 times, or until smooth.

Roll the dough into a rectangle measuring about 15×10-inches (you can add a little more flour as necessary to keep the dough from sticking). Brush the dough all over with the beaten egg (this helps keep the dough and hot dog together). Cut the rectangle into six 5-inch squares (cut in thirds the long way, and half on the short side). Add the remaining 1/4 cup of flour to a shallow dish. Pat the hot dogs dry with paper towels then dredge them in the flour, shaking off any excess. Working with one hot dog at a time, place it in the center of one of the squares, then roll the dough around the hot dog, pinching at the seam to close. Cut each dough-covered hot dog into 4 pieces and place on a parchment-lined baking sheet. Repeat with all hot dogs until you’ve used all the dough.

Place the baking sheet in the freezer and let the pigs in a blanket get firm – this will take about 30 minutes. At this point, you can either proceed to bake them (see below) or transfer them to a resealable plastic bag and freeze for up to 1 month.

To bake: preheat oven to 425 F. Bake the pigs in a blanket for 20-25 minutes, or until the biscuits are golden brown and fairly firm to the touch. Let cool slightly before serving.  Makes 24 pigs in a blanket.

Cheesy Skillet Meatballs with Garlic Toast

I found this recipe on Facebook from this site here



    Serves 4-6



    • 3/4 pound ground beef
    • 3/4 pound ground pork
    • 1 1/2 cups mozzarella cheese, grated
    • 1/3 cup parmesan cheese, grated
    • 1/3 cup seasoned breadcrumbs
    • 2 cloves garlic, minced
    • 1 large egg
    • 1 tablespoon milk
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • kosher salt and freshly ground pepper, to taste


    • 2 cups whole milk
    • 3 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground nutmeg
    • kosher salt, to taste


  1. Preheat oven to 350º F.
  2. In a large bowl, combine beef pork, parmesan, breadcrumbs, garlic, egg, milk, basil, oregano and red pepper flakes, and season generously with salt and pepper.
  3. Using your hands or two forks, mix everything together until fully combined, then roll out into 1-inch balls and transfer to a large baking sheet.
  4. Place in oven and bake for 10-12 minutes, or until browned on the outside.
  5. While meatballs are baking, melt butter in a medium saucepan over medium heat.
  6. Whisk in flour and cook for 1-2 minutes, stirring continuously, or until roux is golden and smooth and paste-like. 5-7 minutes.
  7. While continuing to whisk, stir in whole milk, then bring mixture to a boil and cook for 10 minutes, or until thickened.
  8. Remove meatballs from oven and transfer to a baking dish or oven-proof skillet, then cover with bechamel sauce and mozzarella cheese.
  9. Return meatballs to oven and bake for another 10-15 minutes, or until they’re cooked all the way through and cheese is melted.
  10. Remove from oven and serve hot with garlic bread.


Pineapple Cheeseball


Pineapple Cheese Ball

This is an excellent recipe.  We have someone who brings this in to work every now and then and if you don’t get some right away, it’s too late because everyone gobbles it up.

  • 2 8-oz packs of cream cheese
  • 1 8 oz can crushed pineapple, drained
  • 2 tablespoons of sliced green onion
  • ¼ cup of green pepper (chopped)
  • 1 tsp. of Lowry’s seasoning salt
  • 1-1/2 c of chopped pecans

Combine ingredients except for 1/3 to ½ cup of pecans with mixture and mix thoroughly to form into ball and then roll ball in remaining pecans.

Easy Roasted Veggie Dip

“I give thanks to my Creator for this wonderful life where each of us the opportunity to learn lessons we could not fully comprehend by any other means.” — Elder Joseph B. Wirthlin

Original recipe, click here

Serves: 16


1/2 red or orange bell pepper
1 medium carrot, halved lengthwise
2 green onions (scallions)
1 8-ounce carton light sour cream
1/2 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups fresh vegetable dippers or 64 whole grain crackers

  1. Preheat oven to 400° F. Place bell pepper, carrot pieces, and green onions on a rimmed baking sheet. Roast vegetables for 15 minutes, removing the green onions after 10 minutes. Let cool.
  2. Put the vegetables in a food processor, peeling off the pepper skin if you wish. (It will peel off easily once cooled.) Pulse vegetables until they are chopped into small pieces.
  3. Pulse in the sour cream, cream cheese, salt, and pepper until well blended.
  4. Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.

Easy Pork Eggrolls and Sweet and Sour Sauce

Photo credit: http://eatingwdw.com/

Photo credit: http://eatingwdw.com/


“Whoever would overthrow the liberty of a nation must begin by subduing the freeness of speech.” –Benjamin Franklin


  1. In a large bowl season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. 
  2. In another skillet, saute cabbage & carrots with the soy sauce to soften vegetables and to cook out any of the water coming from the cabbage.
  3. Combine vegetables with meat mixture.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Wet your fingers with water to help seal the egg roll.
  5. Brush with olive oil and bake egg rolls at 425 degrees F. 10 to 15 minutes.

Sweet and Sour Sauce:


2 cups water
2/3 cup distilled white vinegar
1 1/2 cups white sugar
1 (6 ounce) can tomato paste
1 (8 ounce) can pineapple tidbits, drained
3 tablespoons cornstarch
In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.


Party Meatballs

Photo source: food.com

Photo source: food.com

“The price of freedom is eternal vigilance.” — John Philpot Curran

I got this recipe from a reception we held in our Florida home when dad was called to be the Bishop.  It was a new ward and we invited people over to get to know us.  One of the ladies brought this recipe:

  • 1 package bite-size meatballs (64 meatballs)
  • 1 cup bottled chili sauce
  • 1 cup grape or red currant jelly

Thaw meatballs and place in pot.  Combine chili sauce and jelly and pour over meatballs.  Heat, stirring occasionally, until jelly is melted.  Simmer 10 minutes until sauce has thickened, basting/stirring occasionally.  Keep warm for serving in a crock-pot set on low heat.  Can use a can of jellied cranberry sauce instead of the jelly.