Bacon Jalapeño Popper Dip

Dip:

12 oz. bacon, chopped

16 oz. cream cheese, softened to room temperature

1/2 c mayonnaise

1/2 c sour cream

3-4 medium jalapeños, finely chopped and seeds removed

3-4 green onions, finely chopped

4 oz. can green chiles

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet or smoked paprika

1 c (4 oz.) shredded sharp cheddar cheese

1 c (4 oz.) shredded Monterey Jack cheese

Topping:

3/4 c panko bread crumbs

1/2 c finely grated Parmesan cheese

4 Tbs butter, melted

Additional chopped green onions, for serving

For serving:

Tortilla or corn chips

Baguette slices

Pita Chips

Fresh veggies like celery, bell peppers, cucumbers

Preheat oven to 350℉.  Lightly grease a deep dish pie plate and set aside.

Cook bacon until crisp, remove to paper towel lined plate to drain.  Chop finely, and measure out 1/4 c and set aside to be used for topping.

In a large bowl, mix the cream cheese, mayonnaise, sour cream, jalapeños, green onions, chiles, garlic powder, onion powder, and paprika together until well-combined and creamy.  Add the shredded cheeses and bacon (except for reserved 1/4 c) and mix until evenly combined.  Spread the dip evenly in prepared pan.  

In a small bowl, toss the panko and Parmesan cheese together.  Add the melted butter and mix until even combined.  Spread the topping evenly over the dip.  Bake for 30-40 minutes until the dip is bubbly and topping is golden (tent with foil if it's browning too quickly).  Sprinkle with reserved bacon and green onions over the top.  Serve warm with chips, veggies, bread, etc.

From Mel's Kitchen Cafe

Levain Cookies Double Chocolate Knock Offs

1 c cold butter, cut into small cubes

1 c brown sugar

1/2 c sugar

2 eggs

1/2 dark baking cocoa

1 cup cake flour (or sifted reg. flour)

1.5 c all-purpose flour

1 tsp cornstarch

3/4 tsp baking soda

1/2 tsp salt

1 1/3 c semisweet chocolate chips

Preheat oven to 410℉.  In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.  Add cocoa, flours, cornstarch, baking soda, and salt and stir until combined.  Stir in semisweet chocolate chips.

Chill dough for 15 minutes.

Separate dough into large balls and place on lightly colored cookie sheet.  (You can lightly press on the dough to smooth it out, but this doesn't seem to be necessary.)  Each cookie should weight between 4.5-6 ounces.  4-6 cookies will fit on one cookie sheet, the dough will make 8-12 cookies total.  

Bake 11 minutes, or until golden brown on the top.  Let them rest for at least 10-15 minutes to set.

From ModernHoney.com

Mississippi Pot Roast

3-4 lbs boneless beef chuck roast

1 Tbs garlic powder

2 tsp dried parsley

2 tsp onion powder

1 tsp dried dill weed

1 tsp coarse salt

1/4 c beef broth

1/4 liquid from jar of pepperoncini

2 Tbs cornstarch

1 Tbs soy sauce

1 Tbs Worcestershire Sauce

1 Tbs beef bouillon paste

4 Tbs butter, cut into pieces

4-6 pepperoncini

Optional: mashed potatoes, rice, or buns

Place the roast in the insert of a 6- or 8-quart slow cooker.

In a small bowl, combine the garlic powder, parsley, onion powder, dill, and salt.  Sprinkle evenly over the beef.  

In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and bouillon paste.  Pour over the beef.  Turn the beef once or twice to coat in seasonings and liquid.

Place the butter pieces and pepperoncini on top of beef.  Cover and cook on low for 8 to 10 hours, or high for 4 to 6 hours until the beef is fall-apart tender.  Remove the pepperoncini and shred the beef with two forks, tossing the beef with the cooking liquid/gravy.  Keep warm until ready to serve.  Serve over mashed potatoes, rice, or on buns.

From Mel's Kitchen Cafe

Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe

Ground Beef Enchiladas

Sauce:

2 Tbs olive oil

3 Tbs flour

1.5 c beef broth

8 oz. tomato sauce

4 tsp chili powder

1/2 Tbs cumin

1 tsp brown sugar

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp oregano

1/2 tsp salt

Filling:

1 lb ground beef

1/2 c finely chopped onion

4 oz. green chilis

2 cloves garlic, finely minced

1/4 tsp salt

pinch black pepper

15 oz. pinto beans, rinsed, drained, and lightly mashed

Enchiladas:

12 (6- to 7-inch) flour or corn tortillas

2 c shredded Monterey Jack cheese

1 c shredded cheddar cheese

Fresh cilantro for topping, optional

Also: chopped avocado, tomatoes, sour cream, etc. for toppings!

For the sauce: in a medium saucepan, heat the olive oil over medium heat.  Add the flour and whisk to combine, cooking for 30-45 seconds, stirring constantly.

Gradually add the beef broth, whisking constantly.  Add the tomato sauce and all the seasonings.  Simmer, stirring constantly, for 2 to 3 minutes, until the sauce has thickened slightly.  Remove from heat.

For the filling, in a 12-inch nonstick skillet, add the ground beef, onions, green chiles, garlic, salt and pepper.  Cook over medium heat, breaking meat into smaller pieces, for 5 to 6 minutes until the meat is no longer pink.  Off the heat, drain excess grease.

Add the pinto beans and 1/2 c of the enchilada sauce to the filling.  Stir to combine.

Preheat oven to 375℉.

To assemble the enchiladas, lightly grease a 9 X 13 pan, and spread 3/4 c sauce on the bottom.  Scoop a heaping 1/4 c of the ground beef filling in the center of each tortilla.  Sprinkle with a couple tablespoons of cheese (making sure to leave about 1 c for topping the enchiladas).  Roll each enchilada up and place seam side down on top of the sauce in the prepared pan.  (You should get about 12 enchiladas, two rows of six!)

Spread the remaining sauce evenly over the top of the enchiladas and sprinkle with the remaining cheese.

Bake, uncovered for 30-35 minutes until the enchiladas are hot and bubbling.  Remove from oven and sprinkle with cilantro.  Let the enchiladas rest 5 to 10 minutes before serving.

Serve with additional toppings if desired!

From Mel's Kitchen Cafe

Sausage Broccoli Pasta

12 oz. bite sized pasta (I used farfalle)

1 c reserved pasta water

1 lb hot sausage 

6 c broccoli florets (cut into 1 inch or smaller pieces)

4 Tbs butter, divided

1 tsp Italian seasonings

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c freshly shredded Parmesan cheese

2 Tbs fresh Italian parsley

Cook pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.  When the pasta is al dente, drain it into a large colander.  DO NOT rinse.

In the same pot, cook and crumble the sausage over medium-high heat.  When the sausage is nearly done cooking, add the broccoli florets and the butter.  When the butter has melted, add the reserved pasta water and the Italian seasonings.  Cook, stirring frequently, until the broccoli is tender crisp.

Add the pasta back into the pot and toss gently to combine.  Sprinkle with salt, pepper, and Parmesan cheese.  Stir and taste, adjusting as needed.

Top with parsley and additional cheese before serving.

From Vegetable Recipes

Butternut Squash Soup

2 lbs butternut squash cubes

2 medium onions, peeled and sliced into thin half moon strips

1 Tbs olive oil

1/2 tsp coarse salt

1/8 tsp coarsely ground black pepper

2 c water

2 Tbs chicken bouillon paste

2 cloves garlic, finely minced

6 oz. cream cheese

1/2 c milk

1/2 c heavy cream

1/8 tsp cayenne pepper, plus more to taste

Optional: crumbled bacon bits

Preheat oven to 375℉.  Scatter butternut squash cubes and onions evenly over a half sheet pan.  Drizzle with olive oil and then sprinkle with salt and pepper.  Lightly toss.  Roast in the oven for 40-60 minutes without stirring until the squash and onions are tender and golden.

Scrape the squash/onion mixture into a 4-qt pot.  Add the water, bouillon, and garlic and bring to a simmer.

Stir the cream cheese cubes into the soup.  Turn off the heat and let the cream cheese melt into the soup, 2-3 minutes.  Add the milk and cream and stir to combine.

Using an immersion blender, blend the soup until smooth.  Return the soup to medium-low heat to heat through.  Stir in the cayenne pepper, and then add additional salt, pepper, and cayenne pepper to taste.  Serve warm with crumbled bacon on top!

From Mel's Kitchen Cafe