If you’re looking for an easy snack to make for any kind of get-together, like Game Day for example, you can whip up this Loaded Baked Potato Dip in no time! It’s such an easy recipe and it tastes so good! This dip is loaded with everyone’s favorite baked potato toppings: sour cream, cheddar cheese, sliced green onions, bacon bits or pieces, and some Ranch Dressing Mix to give everything a little extra zing! Serve this dip with wavy potato chips—I’m not sure why, but the wavy (or ruffled) chips somehow taste better with this! 🙂Continue reading
I made this Cheesy Goulash a few cold weekends ago, when I was craving some comfort-type food. This is the kind of dish you want to make when you are wanting something good and filling…and cheesy! It’s one of those meals that you cook up in one Continue reading
I made this dip against my better judgement. I say that because it’s so hard to stop eating it–it’s totally addicting if you love creamy, cheesy, southwestern-style dips! You bake this in the oven and when it’s done, you dig in while it’s still warm with your favorite tortilla chips. And you may have to force yourself to stop! I added some chopped green chiles to a recipe I had found at Food.com and made it slightly different. All I can say is, wow–this dip is good! You need to try it sometime!Continue reading
In my last post, I shared a recipe with you called Mini Cannoli Cups–a yummy bite-size dessert made with Nasoya® Won Ton Wraps. And I mentioned I’d be sharing another recipe that’s made with these wraps, so here it is! When I was developing this recipe, I was thinking about the great flavors that are in Tex-Mex style layered dips. So I thought, why not make a mini version–a little bite-size portion of all those great flavors nestled in a baked won ton wrap–a perfect appetizer or finger food for holiday gatherings or parties. If this isn’t Christmasy enough for you, you can always try it out for New Year’s Eve or for game-watching on New Year’s Day! These mini cups are filled with guacamole, sour cream, cheddar cheese, black olives, tomatoes, and green onions–all in tiny bite-size portions. Tiny in size, but very big on flavor! After baking the won ton wraps in your mini muffin pan, keep the baked cups in the pan while you’re adding the fillings, then after they’re filled, arrange on a serving plate. I thought these were very yummy–hope you do, too!
MINI FIESTA CUPS by NancyC
Makes 52 mini fiesta cups
- 1 (12-ounce) package Nasoya® Won Ton Wraps
- 2 cups purchased or homemade guacamole
- 1 cup sour cream, regular or lite
- 1/2 cup finely shredded cheddar cheese
- 1/3 cup chopped black olives (or use sliced olives; 1 to 2 slices per fiesta cup)
- 2/3 cup finely chopped tomatoes (or substitute a dab of chunky salsa for each fiesta cup)
- 1/2 cup finely chopped green onion stems (you’ll need about 4 green onions)
Preheat oven to 350˚F.
Using a mini cupcake/muffin pan, press won ton wrappers into cups. Lightly spray them with cooking spray and bake for 8 to 10 minutes, until cups are golden brown.
Let cups cool about 5 minutes, then fill each cup with 1/2 Tablespoon guacamole, 1/2 teaspoon sour cream, and a light sprinkling of finely shredded cheddar cheese, chopped black olives, tomatoes, and green onions.
Serve immediately or chill until ready to serve.
I have to warn you, once you start eating these, it can be hard to stop! Are you planning on making any appetizers over the holidays?
Linked to Inspire Me Monday at Create With Joy.
I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to try it out! You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very cheesy and creamy–just the way I like my potatoes! 🙂
The original recipe says to peel the potatoes after boiling them, but after trying that, I think it might be easier to peel them before boiling. Or just leave the skins on. I started peeling some of the potatoes after they were boiled, then decided to leave the skins on the rest of them to save time. Some of the peeling will come off as you’re grating the potatoes, too.
As you’re mixing the grated potatoes, cheese, and sour cream, be sure to use an extra-large bowl so it will be easier to mix (you might also want to add in real bacon bits or pieces–I didn’t think about adding the bacon in until after I had made these, so that’s why you’re not seeing any bacon in the photo). The mixture will be quite thick, so you’ll need to spoon it into your pan or baking dish. I really loved the way these potatoes turned out–how could they not be good with all that cheese and sour cream? When you’re in the mood for some comfort food, you’ll need to try these potatoes out!
AUNT BEE’S SOUR CREAM AND CHEESE POTATOES slightly adapted from RecipeLion
Makes a 9 x 13″ pan
- 4 pounds red potatoes
- 4 cups shredded or grated Sharp Cheddar Cheese
- 24 ounces light sour cream
- salt and pepper, to taste
- optional: stir in some real bacon bits or pieces, about 1/2 to 2/3 cup
- optional: 1 1/2 Tablespoons finely chopped fresh chives, for garnish
Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish; set aside.
Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, then peel (or you can peel before boiling or just leave the skins on; whatever is easiest for you). Using the large holes on a grater, shred the potatoes.
Place potatoes in an extra-large bowl. Stir in the cheese and sour cream (also stir in bacon bits or pieces, if using). Add salt and pepper to taste.
Spoon potato mixture into a greased baking dish or 9 x 13″ pan and bake, uncovered, at 350˚F for 45 minutes. Remove from oven and sprinkle fresh chives on top, if desired, then serve.
It’s really hard to stop eating these super-cheesy, super-creamy potatoes-you keep on wanting to go back for more! Keep this in mind as a side dish for the holidays–I’m sure everyone would love it! Do you have a favorite potato side dish recipe?