Queso Grande Guarantees a Super Superbowl Party

Don’t forget that Sunday is Superbowl Sunday! It’s the last tailgate/football day of the season. It will be months before we see a lot of this food again. It’s also your last chance to wow your friends with a great dish.

If you are still debating what to take on Sunday, maybe you should try Queso Grande! Developed and adjusted over probably 20 football seasons, this is hands down the best darn queso you’ll ever find.

Queso Grande!

5 pound block processed cheese, like Velveeta
1 pound sausage (mild or hot)
1 medium onion
1 can black olives
1 can tomatoes and green chiles
1/4 cup chicken broth
1 teaspoon cumin
1 teaspoon seasoning salt
1 teaspoon garlic salt
Hot pepper sauce, to taste
Fresh or canned jalapeños, to taste

Pour can of tomatoes and green chilis and chicken broth into slow cooker and turn it to high or medium high. Chunk up cheese and place in cooker.

Brown sausage in skillet, then add onion and continue cooking until onion clarifies. If sausage was fatty, pour off some grease, and then add sausage and onion to slow cooker.

Slice or chunk up olives and add to slow cooker. Mix in spices.

Reduce heat to medium and heat through, stirring occasionally. Taste to ensure it is correctly spiced for your family and adjust seasoning. Once mixture is fully melted, be sure to turn cooker to low so cheese won’t stick or scorch.

TouchdownTreats (2) (427x640)Tips: This dish is a party favorite with tortilla chips and it makes terrific tortilla rollup filling or quesadilla filling. Cooking it in a slow cooker makes it easily portable for transporting to parties.

The Queso Grande recipe is from Touchdown Treats! Quick & Easy Dip and Cheese Ball Recipes for a Winning Party by Ann Chambers.

This bestselling cookbook includes a linked table of contents for easy navigation and fun graphics to keep things entertaining. It’s available for only 99 cents at all the major e-tailers.

See it on Amazon here: http://www.amazon.com/dp/B005K1R2A0

See it at Barnes & Noble here: http://www.barnesandnoble.com/w/touchdown-treats-quick-and-easy-dip-and-cheese-ball-recipes-for-a-winning-party-ann-chambers/1112219423?ean=2940011496394

It’s on Apple here: https://itunes.apple.com/us/book/touchdown-treats!-quick-easy/id465246569?mt=11


Have a Fabulous New Year with Okie Hoppin’ John

It’s a longstanding belief, at least around these parts, that eating black eyed peas on New Year’s Day is good luck for the coming year. So, every year I make my version of Hoppin’ John. It’s a bit of a nuisance, but so worth it.

Okie Hoppin’ John

2 packages wild rice, cooked as directed

1 package Kielbasa sausage, cut into chunks

12 ounces Velveeta cheese

1 small carton sour cream

1 can chicken broth, divided

1 can black olives, sliced or chopped

1 tablespoon butter or cooking oil

1 large sweet onion or 2 bunches green onions, chopped

8 cloves garlic, minced

1 can black eyed peas with jalapeños, including juice

1 can black eyed peas with bacon, including juice

6-10 drops hot sauce, optional

Cook rice according to directions. While rice is cooking, sauté onions and garlic in butter or cooking oil.

Mix remaining ingredients except chicken broth in a slow cooker, adding the onions and garlic when they are ready. Add rice after cooking. Add about 1/2 can of chicken broth so the sauce is slightly runny and let it all sit in slow cooker on medium for at least an hour before serving. If sauce thickens too much, add another splash of chicken broth.

Notes: For added heat, add jalapeños or extra hot pepper sauce. Dish is also delicious with cooked bacon crumbled in it.

This dish is a wonderful way to start the New Year. It’s a southern superstition that eating black eyed peas on New Year’s Day is good luck for the coming year. However, many people don’t particularly enjoy black eyed peas on their own. In this Hoppin’ John, even the pickiest eaters will usually gobble them up.

FamilyHolidayFavorites10-15This recipe is from Family Holiday Favorites, only $2.99 on Amazon. The e-book contains 50 tried-and-true recipes gathered from several different families. The book is illustrated to maintain a festive appeal and has a linked table of contents for frustration-free navigation. Check it out here: http://www.amazon.com/dp/B005WDHL20

H&B Cheesy Taters Rock the Grill!

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My sister and brother-in-law have been making this simple but delicious side dish for years now and they’ve got it perfected. They were sweet enough to share the recipe and even send photos so I could share it with you.

Amounts of all ingredients can be easily increased/decreased to make the right amount for your gathering, so I won’t put measurements on here.

Cheesy Potatoes

Dice potatoes and onions and mix together on a large sheet of foil. Sprinkle with seasoning salt, garlic salt and black pepper to taste. Fold foil into a sealed packet.

On the grill grill, place foil pack where it won’t receive direct heat/flame or your potatoes will burn on the bottom.

My sister turns off a couple of burners on her gas grill and sets the foil pack on that side while she cooks the meat.

She reports that the packet takes about 30 minutes to cook through, but correct cooking time will depend on the size of your potato pieces. For faster cooking, cut your pieces smaller.

Once your food is cooked, let the meat rest a minute while you add the cheese. It’s best to allow grilled meat to rest for about five minutes before serving so you don’t lose the juices and wind up with dry meat anyway.

Open the top of your foil pack and add shredded cheese then close the foil back and let the heat from those taters melt the cheese. (Cheddar or Colby Jack cheese is recommended.)

Give the heat a couple of minutes to work its magic on the cheese, then open that packet and enjoy!

These also cook perfectly in the oven at 350 degrees. Check them after about 30 minutes to see if they are done. Again, cooking time will vary according to the quantity you are cooking and the size of the potato pieces.

If you want to cook these on the grill but cannot keep them from being directly over flame or if you just worry the potatoes will stick, then spray your foil first with cooking oil.