Friday, July 29, 2011

Recipe Friday July 29, 2011: Alpo Dip

This recipe was given to me by a friend years ago. It's a family favorite, it's been tweaked to our tastes and morphed into this recipe. Many people are shocked at the name, but after the first bite then are hooked. The flavors are able to 'meld' together if left to sit overnight in the fridge. It's good if you have it the same day you make it, but so much better after it sits, like Chili.

Alpo Dip

• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound velveeta, cubed
• Sliced jalapeno peppers, drained, add to taste
Tostitos or any plain corn chip


1.Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.

2.Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers.(I chop them and add, then taste, add some more, etc) Cook and stir until all ingredients are well blended, about 10 minutes.

3.Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.

4.Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

5.Serve with plain tostitos.

Friday, July 15, 2011

Recipe Friday: Scotcheroos!

Spent an afternoon with my sister Michelle, she was busily making Scotcheroos to give away to a carnival crew that was working in the park across the street from her. I had not had them before and couldn't believe how EASY they are!


6 c. rice Krispie cereal

Pour these in a large bowl. Spray a 9x13 pan with cooking spray and set aside.

In a saucepan:

1 c. karo Syrup
1 c. white sugard

cook until it's at a full rolling boil. Boil 1 minute, remove from heat and stir in:

1 C. peanut butter

stir until the peanut butter is melted and it is all smooth.

Pour over the rice krispies and stir until the cereal is coated. Pour into the 9x13 pan and press down.

While the bars are cooling, in a microwave safe bowl:

1 c. chocolate chips
1 c. butterscotch chips

Melt on high 1 1/2 minutes, stir, melt again for 1 minute, stir until smooth. Pour over the bars in the pan. Allow to cool, cut into squares. These are pretty rich, so I cut them in small squares.

***Michelle tends to use the whole bag of each chips, they make the bars taste so much better, but if you only have half a bag of each it will work, too.

Monday, July 4, 2011

Happy July 4th!!!

Got up early today, went to get coffee and a drive. Ended up in the city. On our way back we took the back counry roads to see what we'd see. Ended up out by King's Crossing vineyard. We haven't been there for awhile, decided to stop in and taste a couple wines. They have gotten much better since we were there years ago. The dragon's head was on the outside of the patio to greet us. We thought they were so neat. I thought they were cement, turns out they are made of resin from Toscano Designs.

We are back home now resting, whatever virus I ended up with was a real terror. I'm glad it's worked it's way out, now maybe I can get something done.