Queso Blanco Dip

If I had to choose one type of food to live on for the rest of my life it would probably be Mexican food. I could hardly live without it. Lately I've been looking for a good Queso Blanco Dip recipe, just like what you get at a Mexican restaurant. Most of the recipes I found contained White American cheese in them. I'm not a big fan of processed cheese so I decided to go with one of my favorite cheeses that is commonly found in Mexican cuisine - Monterrey Jack cheese. It melts smoothly, it has a wonderful flavor and of course, it's not processed. 
I created my own recipe and decided to start the recipe out with a roux, not only to thicken the cheese sauce but to add a starch to the mixture to prevent it from separating and curdling. You can easily adjust this recipe to suite your taste. For example if you like a little heat you could saute some diced fresh jalapenos along with the onion or add pickled jalapenos at the end of cooking. If you don't like jalapenos you could just use cayenne pepper for a little heat. You could even replace the optional ingredients with a bit of chunky salsa (just strain of some of the liquids). And as noted below you can leave out all the chunky ingredients if you just want a simple and velvety smooth cheese sauce.
This dip is unbelievably good and it's surprisingly so simple to make. I'm pretty sure it would be hard to find someone who didn't love this dip at the next party you're hosting. Cheesy, carb heavy, Mexican food goodness. Enjoy! 

Queso Blanco Dip
Yields about 2 cups

Ingredients:
2 Tbsp butter
1/4 cup finely chopped onion*
1/4 tsp crushed garlic*
2 Tbsp all-purpose flour
1 1/4 - 1 1/2 cups whole milk (for thicker sauce use lesser portion)
8 oz. finely shredded Monterey Jack cheese

Optional ingredients:
1 Roma tomato, seeds removed then diced
2 Tbsp canned, diced green chilis
1 Tbsp chopped fresh cilantro

Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion and saute until soft about 4 minutes, adding garlic during the last 30 seconds of sauteing. Whisk in flour, and cook stirring constantly, about 30 seconds.  Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low. Allow to rest over low heat 2 minutes, stirring occasionally. Add in finely shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts (it will take the cheese a minute to melt, at first it may look curdled but that just means the cheese hasn't fully melted yet so continue to cook until completely melted). Stir in optional ingredients. Serve warm with tortilla chips (or serve over tacos etc. Note that it will thicken as it rests so reheat to thin if desired).

*For a smooth cheese sauce without the chunky ingredients, omit the chopped onion and crushed garlic. Replace it with 1/2 tsp onion powder and a generous pinch of garlic powder. Since you won't need to saute simply melt the butter then add the flour, garlic powder and onion powder and continue as directed and omit the optional ingredients.

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Olive Garden Breadsticks Copycat Recipe

I recently posted an Olive Garden soup recipe that I love (my Pasta e Fagioli copycat recipe) and realized I needed to post a breadstick recipe to go along with it. These breadsticks are deliciously soft and fluffy, with just the right amount of chew and they taste just as delectable as the real thing. According to this source I found online the Olive Garden uses margarine to coat their breadsticks. With that said, if you prefer butter over margarine (like me) then feel free to use that instead. Now you can enjoy bottomless breadsticks at home =)!  

Olive Garden Breadsticks {Copycat Recipe}

Yields 1 dozen

Ingredients:

1 cup + 2 Tbsp warm water (110 - 115 degrees)

1 1/4 tsp active dry yeast

2 Tbsp granulated sugar, divided

3 - 3 1/4 cups all-purpose flour

1 3/4 tsp salt

3 Tbsp vegetable oil

Topping:

2 Tbsp margarine or butter*

1/2 tsp salt

1/4 tsp garlic powder

Directions:

In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.

Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising. 

Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.

Recipe Source: Cooking Classy

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Amazing Dinner Rolls

Is there anything like a fresh, hot out of the oven, homemade dinner roll? Dinner rolls are a classic that will never fade. These dinner rolls are dangerously good! How could something with so few simple ingredients be so delicious? I will tell you how: lots of butter, whole milk and a little patience. While creating this recipe, I was looking to achieve a tender, pillow-y soft texture, along with a light sweetness that wasn't overpowering (if I wanted a roll that was super sweet I'd just have cake), with just the right amount of moisture and fats - hence the use of whole milk along with the butter. I prefer a larger ratio of milk than water because water has zero flavor so why let it waste good space in the roll? 
I love making fresh breads and rolls, because I let my KitchenAid mixer do all the work =). The hardest part is that "little patience" I mentioned before, the rising time. I wish they'd just go POOF! in a number of seconds and be beautifully risen. If only. The nice thing about it though is that it basically forces me to get that sink-full of dishes done while I'm waiting. If you don't have a stand mixer you could also make these the good old fashioned way, kneading by hand. 
I hope you love these rolls and serve them as the perfect complement to your holiday feasts and family gatherings. Come back soon as I'll be posting 3 specialty butter recipes that you can spread along these divine dinner rolls (as if they needed any upgrade but these butters just push the rolls over the top).  Enjoy and share... really, because I'm warning you if you don't share you'll want all 24 rolls to yourself!

Dinner Rolls
Yields 2 dozen

Ingredients:
1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole or 2% milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*

Directions:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
Remove plastic wrap and bake rolls in preheated oven for 15 - 20 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

*I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy. The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away.

Recipe Source: Cooking Classy

After first rise, divide dough into two equal portions and shape each into a ball.

 Roll each ball into a 13 inch circle.

 Spread softened butter evenly over entire surface. Using a pizza wheel, cut circle into 4 equal quarters then cut each quarter into 3 equal wedges.

 Snugly roll each wedge.

 The tip of the wedge should be tucked under the bottom, like so.

 Transfer and align rolls on a buttered baking dish.

 Cover with plastic wrap and let rest until double in size, about 1 hour.

 Bake in preheated oven 14 - 16 minutes.

Coat tops with butter.

 Pull rolls apart. Serve warm.

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Auntie Anne's Pretzel's Copycat Recipe

Mall pretzels that you can now enjoy in the comfort of your home for a fraction of the price with countless dipping sauce options, yes please! I found this recipe over at one of my favorite food blogs, Yammie's Noshery. It's such a great blog to follow, so if you're not yet following I suggest you do it now =). She takes amazing photos, creates many of her own recipes and she has great taste in food. This recipe she posted is one example of her great taste in food. I mean, who doesn't love a fresh, warm Auntie Anne's pretzel? And with Yammie's homemade garlic cheese sauce you've got a match made in heaven. Save a few for dessert and you can try them with a warm glaze, caramel or chocolate sauce for dunking. How ever you dunk them I recommend you eat them warm, they just aren't the same cool. This Auntie Anne's Pretzels copycat recipe is one you are going to want to try. You get a chewy yet fluffy, perfectly tender, beautifully golden brown pretzel that will have you savoring every last flavorful, salty little bite. Enjoy!

Auntie Anne's Pretzel's Copycat Recipe
Yields 12 pretzels

Ingredients:
2 cups milk (I used 2%)
1 1/2 Tbsp active dry yeast (2 packets)
6 Tbsp packed light-brown sugar
4 Tbsp butter, at room temperature
4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
2 tsp fine salt

1/3 cup baking soda
2 cups warm water
coarse salt, to taste
6 Tbsp butter, melted

Dipping sauce for serving, optional*

Directions:
Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 - 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape. 
In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.

*Dipping sauces I would recommend are Yammie's amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.

Recipe Source: adapted from Yammies Noshery and Food Network

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Two Ingredient Fruit Dip (A 60 Second Recipe)

How can such an incredibly simple recipe be so fantastically good? I absolutely love this fruit dip! I got the recipe from my sister whom got it from her mother in law whom got if from I don't know where. Basically what I'm saying is this recipe is not my creation, so if you know who came up with it please let me know because I would love to credit them. They seriously came up with something genius. This recipe literally can be made, ready for dipping in 60 seconds. It doesn't get much easier than that. It's creamy, fluffy, sweet and oh so delicious. It will have you doing the finger swipe to any remaining streaks straggling behind in the bowl. If there's any left the next day (which is very very rare) I always want to eat it for breakfast, well it is served with fruit after all so that's healthy right =)? Enjoy! Oh and if anyone tries this with honey or blueberry cream cheese please let me know if you like it, I've always wanted to try a different flavor but am too comfortable with the yummy strawberry version to try something new.

Two Ingredient Fruit Dip (A 60 Second Recipe)


Ingredients:
8 oz strawberry cream cheese, at room temperature
7 oz marshmallow creme


Directions:
In a medium mixing bowl, using a fork, whisk together strawberry cream cheese and marshmallow cream until well combine. Serve with fruit for dipping (my favorites are strawberries, apple slices, blueberries or diced pineapple. This is also delicious with mini pretzels). Store in refrigerator up to three days, stir again before serving.

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Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Cheesecake, caramel, apples - love all the above so why not put them all together? I wanted a simple dip for my apple one day and caramel apples are one of my favorite desserts, as is cheesecake, so I thought I may as well combine them all into one quick and ridiculously easy dip. To say this dip is good is speaking much too lightly. I'm totally in love with it! It makes a great last minute treat for a party because, really it can be made in just a few minutes (and if you have an apple slicer things are almost too easy to be true). Serve it with your favorite kind of apples (I think it would also be delicious with bananas and maybe a drizzling of chocolate mmm) and enjoy! 

Caramel Cheesecake Apple Dip
Yields enough for a small crowd (half a recipe would be enough for about 5 people)

Ingredients:
2 (8 oz) pkg cream cheese, chilled
1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
1 store bought graham cracker pie crust, crumbled

Directions:
Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.

Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.

Recipe Source: Cooking Classy

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Simple Dill Dip for Veggies, Chips or Crackers

How do you get kids (and yourself) to eat veggies?  A great answer: a great dip.  This dip is so easy to make, it takes maybe 3 minutes if that.  It stores in the refrigerator up to 3 weeks (as long as all your cream cheese/sour cream doesn't expire before then), so that is a definite plus to this recipe.  You can make it and have it on hand in the fridge, and whenever you need a healthy snack grab some veggies and dunk them in this simple yet amazing dip.  You could even use 1/3 less fat cream cheese and light sour cream to cut back on the amount of fat in it.  You will no longer be buying that pre-made stuff at the grocer once you have this =).

Dill Vegetable Dip

Ingredients:

1 (8 oz) pkg cream cheese

1 cup sour cream

1 Tbsp ranch seasoning mix

2 tsp dried dill

1 ½ tsp dried parsley

1 tsp dried chives (optional)

1/4 tsp garlic powder
1/4 tsp onion powder

salt and fresh cracked pepper to taste

Directions

Pulse cream cheese in food processor until smooth.  Add remaining ingredients and pulse a few seconds until well blended.  Serve with vegetables, chips or crackers.  Store in refrigerator up to 3 weeks (as long as cream cheese/sour cream doesn't expire before then).

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Cheesy Refried Bean Dip

Funny thing, I would really consider this bean dip one of my favorite foods (although I do have a lot of favorite foods =).  When I lived in Arizona I often went to two amazing Mexican restaurants that served warm refried bean dip alongside their fresh salsa, it was incredible to say the least!  Unfortunately, I no longer live there so I had to figure out how to make it on my own.
This is the perfect party snack for the upcoming Super Bowl.  Make this and no one is going to care who wins =). When I make this I often serve it along with fresh salsa, fresh guacamole and sour cream.  They all accompany each other perfectly.  This bean dip is SO easy to prepare, yes it takes a bit of time to cook but the actually prep time is about 5 minutes.  I also use this same recipe to make refried beans, just decrease the reserved water added to the blender to 1 1/4 cups for non dip, slightly thicker beans.  I love refried beans served alongside Shredded Beef Tacos and Chicken Enchiladas with Green Sauce.  
This bean dip can be stored in the refrigerator in an airtight container for up to a week, and reheated on the stovetop on in the microwave (I usually add a bit of water when I reheat it because they seem to thicken a bit once refrigerated).  I even use this recipe to make my own frozen bean and cheese burritos, again decreasing the water added slightly then adding additional cheese.

Cheesy Refried Bean Dip
Yields about 5 cups


Ingredients:
1 lb dry pinto beans
2 quarts (8 cups) water
2 Tbsp butter
2 Tbsp lard (or 2 additional Tbsp butter)
1 tsp salt, or to taste
1 1/2 tsp chili powder
2 tsp onion powder
3/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1/2 cup shredded Cheddar Cheese (plus more if desired)
1/2 cup shredded Monterray Jack Cheese (or an additional 1/2 cup Cheddar)


Directions:
Soak beans in a bowl or pot overnight in 2 quarts cold water (I just soak them in the slow cooker pot so I don't have to clean two pots).  
Drain and rinse beans after soaking.  Place beans in a slow cooker, cover with 2 quarts hot water.  Cover with a lid and cook on high for 4 1/2 hours or low for 9 hours (my slow cooker lids fits snugly but if yours doesn't just keep an eye on the water level to make sure they stay covered).
Once cooked (they should be fully tender when pierced with a fork), laddle out 1 3/4 cups of the water and reserve.  Strain remaining water by pouring beans into a colander.  Place beans, reserved 1 3/4 cups water (if you want thicker beans start with 1 cup then work your way up from there, I just found 1 3/4 cups was a good consistency for bean dip), butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender.  Cover blender with lid and blend on low speed for about 1 minute or until well blended.  Pour mixture into a large bowl, stir in shredded cheeses.  Serve warm with tortilla chips.  
Store in an airtight container in refrigerator up to 1 week.

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9 Layer Bean Dip (with Bacon!)

Looking for the perfect party snack for the upcoming New Year's party?  This bean dip is the perfect dish for a party or gathering because it can be made in advance and it tastes incredible!  I love the addition of bacon in this bean dip.  I love bacon so I figured why not in 7 layer bean dip?  I also love the flavor of cilantro in Mexican dishes so I thought this had to have it (hence why this is now 9 layer bean dip).  You could easily double this recipe, just use a 13x9 dish.  Have a great New Year!        

You may also like to try my recipe for fresh salsa (one of my weekly favorites).

9 Layer Bean Dip with Bacon
Yields 6 servings


Ingredients:


1 (16 oz.) can Traditional Refried Beans
1/4 cup water
2 tsp taco seasoning mix
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 large ripe avocados
1/2 lime, juiced*
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup sour cream
5 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
1 large Roma tomato, diced 
2 green onions, chopped
2 Tbsp chopped cilantro
Freshly ground black pepper to taste
Tortilla chips, for serving


Directions:
In a medium mixing bowl, combine refried beans, water and taco seasoning.  Stir mixture until well combine.  Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish).  Sprinkle beans evenly with both grated cheeses.  
Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder.  Spread guacamole mixture evenly over cheese in casserole dish.  Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup.  Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag).  Sprinkle bacon next, followed by tomatoes and olives.  Garnish lastly with green onions and chopped cilantro.  Season with fresh ground pepper over top to taste.  Serve with tortilla chips and store dip covered, in the refrigerator.     


*if it's not a very juicy lime you'll probably want to juice the whole lime

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