Zesty Cheese Dip

Use strong chips!

Our routine for Sunday night after church is just that: the acronym S.N.A.C. The mid-afternoon meal between church services is usually the biggie. But in the evening, no one wants to prepare a big spread. And with a family of our size, everyone has a different opinion of what to eat. Here is one thing Mom & Dad have been stuck on lately. Natural nacho chips heated in the oven and this cheese stuff.

small onion, chopped

1 or 2 seeded jalapenos, chopped

2 tablespoons butter

2-1/2 cups monterey jack and sharp cheddar cheese

cilantro

In a hot cast iron, skillet saute the onions,  jalapeno, and butter until soft and lightly golden  Add cheese and constantly stir for a minute then turn off the heat. Continue to stir until all the cheese is melted. Top with cilantro and serve with chips. Eat it right out of the pan!

gooey goodness

It's simple, and you can modify or add ingredients to suit your own tastes. The mixture turns out a little slippery and cools off pretty quickly. Sometimes we'll heat it back up on the stove to get it flowing again. This makes plenty for both of us plus some of the 'occasional dippers' who have already finished their S.N.A.C. Enjoy! Please leave comments and suggestions if you tried something different or had any problems with this one.

Jalapeno Poppers

Here is a very popular snack type food. If you are like me, the one's in the store are just a little too HOT!!! I love the way they taste, but not the way they make my mouth feel.  Sooooo, I thought, why couldn't I try to make these myself, with peppers that were a little more milder than jalapenos. This spring I planted what is called a "salsa" pepper in my garden.  They have just enough bite to them to make these little gems perfect. This recipe can be adapted to any hot or milder pepper.

20 jalapeno peppers
8 oz. brick cream cheese, softened to room temperature
8 oz. shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 tsp. salt
1/4 tsp.ground black pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic powder
1 cup bread crumbs (I make my own; recipe here)
Coconut oil for frying

Before cutting and seeding peppers, you may want to wear gloves. I burnt my fingers the first time I attempted to do this without them. Not good! Slice the peppers in half lengthwise. Use either a spoon or your fingers to take out the seeds and the pith. Since that is where the heat is, you can take out or leave as much or as little as you want, according to your taste.

In a bowl, combine the cheeses. Stir until well blended and stuff a bit into each pepper half.

In a small bowl, mix the flour, salt, black pepper, paprika, chili powder and garlic powder together until well blended. Place the milk in a separate bowl and the bread crumbs in another separate bowl.

Dip the peppers into the milk, then the flour, again in the milk, then in the bread crumbs. Set them aside as you do the remaining peppers.

Heat the oil to 350. Fry poppers a few at a time without crowding the oil. They will only fry for about 30-45 sec. Drain onto a paper towel and enjoy!

These can be frozen as well. After frying the poppers, let cool and put into a freezer container of your choice. When ready to cook, take out what you need, place on a cookie sheet and pop them into a 400 oven for 10-15 min, or until hot.

Spicy Bean Burritos

These are good for a late night snack or a quick lunch. They are very tasty and once they are made, they can be easily frozen. Just take them out of the freezer and pop them into the oven to heat up. I suppose you could heat them in the microwave too, but since we don't use a microwave, you are on your own with that one!

Flour tortillas - my homemade ones here
Refried beans - my homemade ones here
Pepper Jack cheese, shredded
Monterey jack or Cheddar cheese, shredded

This recipe is pretty versatile. You can use as much cheese as you would like. You can use more spicy cheese if you like more spice or more regular cheese if you don't like it so spicy. You can even have no cheese, just beans, like my crazy son likes his. You can customize these to your own liking.

1. Lay out a warm tortilla.

2. Spoon a large Tbsp. full of beans down the center of the tortilla.

3. Sprinkle the cheese.

4. Roll into a burrito.

5.Enjoy!

If you are making these and freezing them, wrap each one in wax paper and freeze in a container of your choice. When needed, unwrap paper, place on a oven safe pan, heat in a 400 oven for about 15 min. or until crispy and bubbly. Serve with sour cream, lettuce, tomatoes, anything you would like.

Flour Tortillas

Ahhhh...flour tortillas. There are so many uses for them. My family goes through a lot! I started reading labels and found out the store ones are made with some ingredients I really didn't want in my house. So, the next step was make them myself. I started on the tortilla journey. They are pretty easy to make, even though they do take a little practice. My first ones didn't really look like tortillas. Some looked like Africa, some looked like blobs, but the more I made them, the more they began to look like tortillas. Even though some are funny looking, they taste great! the bonus? Nothing artificial, nothing questionable. Here we go.....

3 cups unbleached flour
1 tsp. real salt
2 tsp.baking powder
4-6 Tbsp. lard or coconut oil
1 cup warm water

1. Mix all dry ingredients together in a large bowl. Drop in the lard.

2. Mix lard and dry ingredients until well incorporated. I use my hands, they work better than anything else.

3. Add the water and mix well. You can use a wooden spoon here if you like. Keep mixing until the dough forms a ball. Cover the bowl with a dry towel and let it sit for 1/2 hour.

4. Divide dough into 10-12 pieces, rolling them in your hands. Place on the counter for about 10 min. Meanwhile, heat up a large skillet on med. heat. It needs to be very hot when you start cooking your tortillas. I use a cast iron skillet for various reasons. You can use what ever you want. While the skillet is heating up, you want to start rolling your tortillas into flat circles. You want them as flat as you can.

5. When the skillet is hot, gently place the tortilla in the skillet. Cook until the dough begins to bubble, about 45 sec. Flip with spatula and cook on the other side for about 30-45 sec. Place them onto a clean, dry cloth. Cook the remaining tortillas. When cool, store them in the fridge.

6. When it's time to use them, place each tortilla in a skillet on med. and warm them on both sides.

Since these do not have any preservatives in them, they should be kept in the fridge. They can be kept at room temp., but only for a day or so. After they have cooled, they will not be as soft as the ones in the package, so re-heating them is a must if you want to roll them into a burrito shape. If not, yo can eat them right out of the package.