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

 

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Making May More Mexican

Ever since Cinco de Mayo, I’ve been feeling like having more Mexican food! I made my favorite, Queso Grande, for Cinco de Mayo and had delicious soft tacos at a friend’s house, but it somehow hasn’t been enough. So, I remembered that I picked up an old Mexican cookbook at a garage sale recently.

It’s called Favorite Mexican Cookin’ and it was published in Amarillo, Texas in 1972. I cracked it open looking for a new favorite dish. But, alas, many of the recipes are not very Mexican. They contain ingredients like crushed saltine crackers. Huh?

But I kept looking, and think I’ve found a couple to try. Both are served cold, so they will be great additions to my summer menu.

Pinto Bean Salad

2 15-ounce cans cooked pinto beans, drained

4 tablespoons hot chili sauce

1/4 cup chopped bell pepper

1/4 cup chopped onion

1/4 cup mayonnaise

1/4 cup pickle relish

1/4 cup chopped celery

1 tablespoon piniento, chopped

1/2 teaspoon salt

Mix all ingredients then chill thoroughly. Serves 6 to 8.

The use of pickle relish as an ingredient should still disqualify this as an authentic Mexican recipe, I think, but it sounds like it may be tasty. Worth a try.

Here’s another recipe that’s a Mexican twist on an American favorite.

Mexican Cole Slaw

1 medium head cabbage

1 small can pinientos

1/2 cup chopped green onions

2 teaspoons chopped bell pepper

2 teaspoons hot chili sauce

Dressing:

2/3 cup salad oil

1/4 teaspoon garlic salt

1 cup vinegar

2 tablespoons sugar

1 1/2 tablespoons salt

It is better to prepare slaw 3 or 4 days in advance. Combine dressing ingredients in a sauce pan and bring to boil. Pour immediately over cabbage, onions, pepper, pimiento and chili sauce. Slaw will keep for weeks.

I suspect that I will want to add a bit more sugar to this recipe because I like my cole slaw a little sweet.

I’m excited to try out some new Mexican recipes. These should be great side dishes when I make quesadillas, too. Ole!

For great quesadilla ideas check out 25 Quick & Easy Quesadilla Recipes available online for only $1.99 cents at Amazon, Barnes & Noble, Apple, Sony or Smashwords.

Recipe – C.C.’s Salsa

We think is the best Salsa recipe around! It’s great by itself with chips, on any Mexican food, or to spice up your HCG meals! In the winter, when the fresh tomatoes lack flavor, try using 3 or 4 cans of tomatoes with few or no fresh tomatoes. Still delicious!

C.C.’s Salsa
16 medium tomatoes (whole or diced canned tomatoes may be substituted)
2 14.5-oz. cans stewed tomatoes
1 medium to large onion
1 tablespoon sliced red jalapeno peppers (mince them)
3 tablespoons granulated garlic (can use minced garlic, but granulated is better)
1-2 tablespoons salt, to taste
1 bunch of cilantro leaves, no stems

Blend ingredients together in food processor. This works better if you chop the onion, and run it through the processor with some tomatoes for liquid. If your onion is too hot, a dash of sugar may be added to offset.

Taste it after it is all blended and stirred together. Depending on your tomatoes, you may want a bit more salt and garlic. A sprinkle of garlic salt over the whole batch may be just what is needed if it isn’t extremely delicious.

Makes about a gallon. Lasts at least a week in refrigerator. Recipe can be cut in half, but this stuff is addictive and you will likely wish you had made the full recipe!

This recipe is included in 25 Quick & Easy HCG Recipes and Touchdown Treats!