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My fiance and I came up with this recipe by mixing our 2 favorite cheese dips. The result was quite good.


Double Cheese Dip

1 Block Velveeta Cheese
2-3 8oz Blocks of Cream Cheese
1 lb Bob Evans Sausage
1 lb Ground Beef
2-3 cans Rotel Tomatoes (drained)
Tortilla Chips

Brown sausage and ground beef. Cut up the Velveeta and Cream Cheese into blocks.
Drain the tomatoes. Put all the ingredients in a crock pot on high heat. Stir often and there you go.

If you like it hot add some cayenne pepper and/or replace regular sausage with the spicy kind.
 

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I have a recipe to contribute, but no pic.

(Party Sized) Satan's Spawn Buffalo Chicken Wing Dip with Black Bean Tortilla Chips:

4 Containers of Sour Cream
1 Package Cream Cheese
1/2 Cup Blue Cheese (Can use bottled Dressing or crumbles)
1/3 to 1/2 Cup Frank's Red Hot Hot Buffalo Sauce
Salt and Pepper to taste
4 Cups Skinless Chicken Breast (Cooked and shredded)
2 Bags Shredded Cheese (I use mix of Mozz and Provolone)
1 Dropper Red Food Coloring
2 Bags Black Bean Tortilla Chips, or Mission Halloween Mix (I'll put link for them below)

*Note: I also add chopped red, green, and yellow bell peppers for added flavor. This is optional, and entirely up to you.

1. On cookie sheet, bake chicken breasts at 350 for 4 minutes a side, or until juices run clear.

2. While chicken bakes, Mix sour cream, cream cheese, hot sauce and blue cheese (Of your desired form) in large bow.

3. When chicken is done, shred with fork. Add to dip mixture.

4. Spread dip in large baking pan, and bake for 10 minutes on 350.

5. When done, add red food coloring until desired shade of red. Add bags of cheese over top. Serve warm or cold.

Mission Halloween Tortilla mix: http://www.walmart.com/ip/Mission-Halloween-Tortilla-Chips-12-oz/20434375
 

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Last year I made little bagel pizza's and used olives and shaped them into spiders on top of them. They looked really cool, just gotta remember to take a picture of the food this year. I was too excited about the decorations haha.
 

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Monster Cotta

My favorite is my version of panna cotta I call Monster cotta

The way I do it its perfect for the ice and jello molds hold the shape no distortion at all.

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