Wednesday, January 28, 2015

Queso Dip { 2 ingredients!} #QuesoForAll #sponsored

This post brought to you by RO*TEL and VELVEETA . The content and opinions expressed below are that of Makin' it Mo'Betta.

Two ingredients? I'm in. I love quick and easy, and when it tastes good AND a majority of my house will eat...it's a total win.

Therefore, Queso Dip made with RO*TEL and VELVEETA was a winner in my house! This would be great for "the big game" (don't ask me to talk football, but I can talk football food all day long) or any social gathering. I made it recently for my daughter's birthday party.

I blend my RO*TEL with an immersion blender so that the dip is smooth...because my kids will not eat chunks of tomato *insert eye roll*.

Either way it's flavorful, creamy, and spicy (but not too spicy!). 

Queso Dip 

(from the back of the RO*TEL can)
  • 16 ounces VELVEETA
  • 1 (10 ounce) can RO*TEL (you could use Mild, Original, or Hot)
Melt VELVEETA in a sauce pan over medium heat with can of undrained RO*TEL until cheese is melted and sauce is heated through. Use immersion blender to blend until smooth if desired. (You could also run the tomatoes through a regular blender and then add to cheese.) 

Queso Dip is awesome served with tortilla chips, but we also enjoyed it over nachos.

Pile tortilla chips with Queso Dip and whatever else you like!

YUMGet more Queso recipe ideas at Queso For All, as well as, Ro*Tel Facebook and Velveeta Facebook.

What's on your Super Bowl menu? Inquiring minds want to know!

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Tuesday, January 27, 2015

Sausage and Waffle Breakfast Casserole

What?! Another breakfast casserole? Yep. Another one. I can't help myself. I love breakfast food, and I love casseroles, so when I see a new recipe...well...I just have to make it. Not to mention I had bought this ginormous box of Eggo Waffles from Sam's Club (because they were on their "instant savings" and I'm such a sucker for a sale), thinking the kids would eat them up...and yes, you see where this is going. I have a bunch of waffles in my freezer.
This is a very good way to use up those frozen waffles! I love the slightly sweet maple flavor in this casserole, paired with the sausage, and I liked the texture of the waffles. This is more 'bread-y' than some of my other breakfast casseroles, but I liked it. My kids....one out of three. One of them doesn't like any egg-based casserole (it's a texture thing) and my youngest will not eat sausage or eggs...he had plain waffles. For dinner. Don't judge.

Sausage and Waffle Breakfast Casserole

8 frozen Eggo waffles, slightly thawed and cut into bite-sized cubes
1 pound (16 ounces) sausage, cooked and crumbled (I used homemade turkey sausage; can also use maple sausage for more maple flavor in the casserole)
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups milk
1/4 cup maple syrup (I used this Quick and Easy Pancake Syrup)
salt and pepper, to taste
  • Spray an 8-inch baking dish with cooking spray. Add half of the cubed waffles in a single layer. 
  • Top waffles with half the sausage and half of the cheese. 
  • Repeat layers: waffles, sausage, and remaining 1/2 cup cheese.
  • In a separate bowl, whisk together eggs, milk, syrup, salt and pepper. Pour egg mixture over the layered ingredients in casserole.
  • Cover casserole with plastic wrap and refrigerate for at least 1 hour, or overnight.
  • Bake at 325 degrees 45 to 50 minutes. (If using a glass baking pan, place cold dish into cold oven and then turn oven on 325. This allows the glass dish to warm up slowly and avoid possible shattering.)
Recipe Source: Normal Cooking, originally from Plain Chicken

*In my opinion, this was better after it had a chance to cool, and the next day as well. The waffles had a better texture...I'm funny about textures...and I wonder where my kids get it from!

Thursday, January 22, 2015

Cold and Flu Epidemic, too close for comfort! {#ReliefIsHere #sponsored}

This is a sponsored post for SheSpeaks/P&G. All opinions expressed are my own.

By now, you have probably either had the flu, know someone who has had it, or worried that you and/or your loved ones are going to get the flu. Even if you were proactive and received the flu shot, the prevalent strain is one that isn't covered by the vaccine (even though CDC still recommends getting the flu shot as it may provide some level of protection and make the flu less severe.) As I mentioned in an earlier post, my three kids, and then myself, were all sick the weeks leading up to Christmas. 
And guess what? I was not prepared! No extra soft tissues for runny noses, no homemade chicken soup in the freezer, no Gatorade or ginger ale. But one thing I did have for myself and my oldest child, and always try to keep in my medicine cabinet, is NyQuil! I can always count on NyQuil to help me get some rest at night, regardless of how bad I feel. And now, NyQuil has stepped it up a notch and has come out with NyQuil Severe...(learn more on Facebook too)
Yes please. DayQuil Severe for daytime, NyQuil Severe for nights. (It comes in both liquid and caplets and the severe formula now has a decongestant!) My favorite cold medicine, made even better. #winning
I believe I will keep this handy since my state (NC) is in the red!
Scary.

Has your house been invaded by viruses this cold and flu season? What are your best tips on keeping well or feeling better once sick? Not only has the flu been going around in my area, but there is also a virus that has "flu-like symptoms", it just doesn't last as long. Strep throat has been going around in a big way too. Oh yeah, and there is also a stomach virus floating around now. How do I know...we've had them ALL. So, you better believe while at Wal-Mart, I stocked up on tissues, cold meds, vitamin C, throat drops, and whatever else I could think of. I am hoping all this preparedness will somehow prevent us from being hit again...keep your fingers crossed would ya?!

Tuesday, January 20, 2015

Loaded Chocolate Bourbon Fudge

Yes, this was another Christmas gift involving booze, but would also be fun for Valentine's Day. And seriously, anytime you throw together chocolate and booze...it's going to be a fun day.
Even though this is not my most beloved old-fashioned fudge, it was pretty darn good...I happen to love Jim. And Jack.  It's also easy...no candy thermometer required! And before anyone asks, yes you can omit the alcohol.
The toppings are your choice as well. I used what I had on hand...Heath Toffee Chips, Mini Baking MM's, mini Hershey kisses, chocolate drizzle...and I tried doing a white chocolate drizzle, but my chocolate seized up on me...I think it got some water in it. I was doing multiple things at once and that's never good when dealing with melted chocolate!

Loaded Chocolate Bourbon Fudge

20 ounces semi-sweet chocolate, chopped (I used Chocoley Chocolate, half milk and half dark chocolate)
1 can sweetened condensed milk
1 teaspoon vanilla extract
3-5 tablespoons bourbon (I used 5 - Jim Beam and Rave Review! Culinary Blended Bourbon)
approx 1-1/2 cups of desired toppings
1/2 cup milk chocolate, melted

  • Line an 8x8 pan with parchment paper or spray with non-stick cooking spray.
  • Melt the 20 ounces of semi-sweet chocolate in the microwave or using the double boiler method (I almost always use the microwave, just remember to microwave it slowly. I heat for one minute, then stir, then heat for 15 seconds until mostly melted, stirring between each interval). 
  • Once melted, stir in sweetened condensed milk and vanilla extract
  • Stir in bourbon 1 tablespoon at a time. The mixture will thicken, but continue stirring or folding with a sturdy spoon. 
  • Pour the chocolate mixture in the prepared pan and place in fridge for 10 minutes to set. 
  • Melt the 1/2 cup milk chocolate using desired method and spread a couple of tablespoons evenly over the top of the chilled fudge. Immediately sprinkle on desired toppings, gently pressing into the chocolate. 
  • Use the remaining milk chocolate and drizzle it over the top. This will help keep all the good stuff from falling off when cutting. 
  • Let set in the fridge for at least 30 minutes. 
  • I recommend cutting into small pieces (about an inch or so, because it is very rich!)
Recipe Source: How Sweet It Is

I also highly recommend that when cutting this, have it on a nice, flat, non-slip surface. Otherwise, half your fudge may end up on the floor. When it hits the floor, all of your toppings will pop off, fly all over the kitchen, creating havoc as you try to keep two dogs from eating the chocolate. Also, causing much swearing to occur and resulting in your friends getting half the amount of fudge that was intended. I'm just sayin'...it could happen. #thisismylife

Disclosure: I received both Chocoley Chocolate and Rave Reviews! Culinary Spirits as samples. This is not a paid post. 

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