I've been doing a lot in the kitchen lately. I love to cook but bake...well let's just say I'm getting better. The first recipe is a great dip that men, women, and children will all love. We brought it over to a friend's house for the Super Bowl and it was a big hit. Kingsley's dip, just think Cuban sandwich, was also amazing. Will asks me every other day to get that recipe too. If she passes it along and gives the okay I'll post it for you to enjoy. The other is my mom's chocolate cheesecake. Oh my! It is delicious but beware- you'll end up ending the entire thing yourself (if your husband doesn't have a sweet tooth).
Colby-Pepper Jack Cheese Dip
1 8oz. cream cheese
2/3 c. sour cream
1/3 c. mayo
1 T. salsa
2 t. chili powder
1 large chicken breast, cooked & shredded
1 4oz. green chiles
2 c. (8 oz.) colby jack cheese
4 green onions, chopped
2 jalapenos, chopped
1/4 c. cilantro
Preheat oven 350. Stir together 1st 5 ingredients in bowl til smooth. Stir in chicken and next 5 ingredients til blended. Spoon mix into greased 8 in. dish. Bake 30 minutes. Spoon into serving bowl. *can make 1 day in advance, refrigerate then bake before serving.* Serve will tortilla chips.
Chocolate Cheesecake
1/3 c. butter
1 1/4 c. graham cracker, crumbs
1/4 c. sugar
3 8 oz. cream cheese
14 oz. Eagle Brand sweetened condensed milk
12 oz. semi sweet chocolate morsels (melted)
4 eggs
2 t. vanilla extract
Preheat oven 300. Combine butter, graham cracker, and sugar, pat firmly in bottom of free form pan. In a mixing bowl, beat cheese til fluffy. Add Eagle Brand, beat til smooth. Add the rest of the ingredients, mix well. Pour into the pan. Bake 1 hour 5 minutes or til the cake springs back when touched. Cool to room temperature then chill.
I hope you feel inspired to pull out some of your cookbooks (or mother's recipes) and make something wonderful.
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