Gravy in biscuits?! Heck yeah! Say hello to this weekend’s kitchen experiment.
(via fritesandfries)
After my last debacle with a frittata, I questioned my kitchen skills. Now, I’m wondering if it was the stupid recipe I was using, which had about five million ingredients in it.
This is the kind of recipe and ingredient combination that actually makes sense to me from beginning to end.
I consider this my new challenge.
I wonder if I can convince my Mom that @AGoodAppetite’s sweet potato hash is a suitable Christmas dinner side dish?
Lisa (aka @HomesickTexan) is at it again. Making me reach for my notebook to make a list of the ingredients I need to rush out and buy right away so that I can make up one of her dishes.
This sounds like it could be good. Although, I have had some struggles with cheesy recipes that involve cream cheese and mayonnaise. I bet a can of Ro*Tel would be really good in this too.
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheesePreheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray. Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
