His Most Requested Recipe....

Everyone who tastes this Hot Sauce always asks for the recipe!!! I thought y'all might want us to share with y'all too! :o)

No1here's Hot Sauce

28 oz. Canned Whole Tomatoes
1/2 Bunch Cilantro
2 tsp. Salt
1 tsp. Garlic powder
1/4 tsp. Onion powder
1 Serrano Pepper, boiled first (mild - double this for medium heat)
1/2 tsp. Black Pepper, optional

Mix all ingredients in a food processor. Best after chilled. Enjoy!


Oh, and by the way, Dar at Girlichef is having a fabulous cookbook giveaway! Hurry on over to find out the details! :0)

No1here's Hummus Recipe...

This is one of my and No1here's favorites!!! We've been eating this together for almost 17 years!!! It goes great with veggies, but we love to eat it with Pita Bread. Enjoy :o)

1 (16oz.) can Chick Peas or Garbanzo beans, drained
1/3 cup Tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
water or plain yogurt, for consistency

Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. If it's too thick - add a little bit of water or yogurt to get your desired consistency. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley.

Fruit Dip, or...

I have seen so many different variations on this recipe here lately. Some use brown sugar with white sugar and some just use powdered sugar. Being a huge toffee lover, I knew I had to give this one a try! You can use this as a dip for your apples or other fruit or even on bagels! This particular recipe comes from Mennonite Girls Can Cook. If you've ever made this, which varying ingredients do you prefer?

Toffee Bagel Spread

8 oz. pkg of cream cheese, softened

3/4 cup packed brown sugar

1 Tbsp. vanilla

3 skor bars crushed (I used half a bag of Heath Bits, about 1 cup)

chopped peanuts, optional (I skipped this one)

Mix all of the ingredients together with a hand mixer and store in the fridge. The longer it sits the better it is.

We ate at...

the other night and it was the BOMB!!! OMGosh, it was soooo good!!!! I had the Stuffed Sopapilla filled with Fajita Steak meat, beans, and cheese. It was topped with their Ranchero sauce!!! Now I can't quit thinking about that Ranchero sauce!! I've been searching all over the web trying to find a copycat recipe. If you have found it - PLEASE, PLEASE, PLEASE send it to me!!!! I promise I'll love you forever!!! ;) The only one I could find today was from Sustenance...


Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat. Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt. If you prefer a more "tomato-y" sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes. If the sauce is too thick, you may add a little bit of water to thin it out. Stir in cilantro.




If any of you have eaten at Chuy's, you know they are famous for their Jalapeno Ranch dip that they serve with their tortilla chips. Here's a recipe I found for that from the Lubbock online newspaper...

JALAPENO LIME SAUCE

(Yield: 31/2 to 4 cups)

3 cups commercial Ranch dressing

1/4 cup roasted green chilies

1/4 cup pickled or marinated jalapeno chilies

1 tablespoon freshly squeezed lime juice

1/3 bunch fresh cilantro

1/2 Roma tomato, diced

1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.

No1here's Creamy Guacamole...

4 ripe avocados
1 Roma tomato, chopped
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 clove minced garlic
1 minced jalapeno, seeded
3 Tbs. fresh lemon or lime juice
2 Tbs. Half and half
3/4 tsp. salt
black pepper, to taste

Mix all together and refrigerate! Leave 1-2 avocado seeds in the bowl to keep from browning. Also, it's better to chop up the avocados last, so it will keep from turning brown so quickly!

We love this recipe that No1here came up with so much our "guac" search finally ended!!! Nothing else compares, in my book!

Bunko Recipes...

Well, Bunko is at my house this month. I've got lots of goodies planned!!! Here ya go Tara - hope this helps you plan your points!!! ;) See my menu for week 9 down below for the full Bunko menu!

Baked Brie with Mushrooms and Almonds

2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon. Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.



Baked Vidalia Onion Dip

3/4 C. finely chopped Vidalia onions -- (3/4 to 1)
1/2 C. mayonnaise
1/2 C. grated sharp cheddar or swiss cheese
1/8 t. Tabasco sauce -- (1/8 to 1/4)
1/4 C. grated Parmesan cheese (not the powder!)
paprika -- to taste

Preheat oven to 350°F.
Mix onions, mayonnaise, cheddar or swiss cheese and Tabasco.
Spread into small baking dish or pie plate. Top with Parmesan cheese and sprinkle with paprika to taste. Bake in preheated oven at 350°F. for approx. 30 min. Serve warm with crackers like Wheat Thins, Triscuits, etc. For our group of 12 ladies - I will be doubling this recipe!

Roquefort Pear Salad

• 1 head leaf lettuce, torn into bite-size pieces
  
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste
  

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

White Chicken Lasagna

1 large can cream of chicken soup
1 cup whole milk
1 tsp. Italian seasonings
1 cup butter
2 cups diced green onion
1 cup diced celery
1 clove minced garlic
1 pound cream cheese
2 cups cottage cheese
2 cups cooked, shredded chicken breast
1 small can diced pimento
12 cooked lasagna noodles
2 cups shredded Monterey Jack cheese

Mix chicken soup, whole milk, and Italian seasonings in a bowl and set aside. Saute the celery, green onion, and garlic in the butter in a skillet. Then combine the cream cheese, cottage cheese, shredded chicken, and pimentos with the rest of the above ingredients. Then layer mixture and noodles filling your oblong pan, ending with the Monterey Jack on top. Bake at 350 degrees for 25 to 30 minutes.

Luscious Slush Punch

• 1-1/4 cups white sugar
• 3 cups water
• 1 (3 ounce) package strawberry flavored gelatin mix
• 1/2 (46 fluid ounce) can pineapple juice
• 1/3 cup lemon juice
• 2 cups orange juice
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. (serves:25)
   

Velvetta Cheese Dip

This is by far the best Cheese Dip you will ever make...takes a little more time, but well worth it!!!

Dice small white onion, bell pepper (I only use like half) and a roma tomato and place in microwavable bowl with 1/4 stick of butter. Cook for 3 minutes....add 1 lb of diced velvetta cheese and 1/4 cup milk...cook (ON DEFROST --- VERY IMPORTANT) for 15-20 minutes. (start at 15 minutes and cook until all melted, no longer than 20 minutes). Add rotel (not drained) and cook (DEFROST AGAIN) for another 2 minutes. of course stir in-between cooking times.

Unfortunately, it's not a very reliable recipe, sometimes it works, sometimes it doesn't, but I'm telling you....you'll never eat it the other way again!!!!

Cheesy Buffalo Chicken Dip

My neighbor, Mama Nise, made this yummy dip last night to bring in the new year and it was awesome! Just thought I'd share...ENJOY and HAPPY NEW YEAR!!!!!!!!!

1 pkg (8oz.) cream cheese, softened
1/2 cup blue cheese crumbs
1/2 cup blue cheese dressing
1/2 cup Frank's Redhot Buffalo Wing Sauce
2 cups cooked chicken (she used the canned chicken and it was goooood!!)

Mix ingredients in pie plate
Bake at 350 degrees for 20 minutes until hot and bubbly. Stir
Ours was served with pita chips.