Tag Archives: Sour cream

Texas Trash Warm Bean Dip

ncTxTrshWrmBnDp1nm 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 the 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!

TEXAS TRASH WARM BEAN DIP by NancyC, adapted from Food.com

Makes a 9 x 13″ pan

  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 (4-ounce) can chopped green chiles, drained
  • 2 (16-ounce) cans refried beans
  • 1 (1-ounce) package taco seasoning mix
  • 2 cups shredded Sharp Cheddar Cheese, divided
  • 2 cups shredded Monterey Jack Cheese, divided

Preheat oven to 350˚F. Grease or spray a 9 x 13″ baking pan; set aside. In large bowl, blend softened cream cheese and sour cream. Add in green chiles, then mix in refried beans until combined. Stir in taco seasoning mix, blending everything well, then mix in 1/2 cup each of the Cheddar and Montery Jack cheeses (a total of 1 cup), blending into the mixture well. Spread mixture evenly into the bottom of the baking pan. Sprinkle evenly with the remaining Cheddar and Monterey Jack cheeses (you’ll have a total of 3 cups of cheese to sprinkle on top). Bake at 350˚F for 25 to 30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

ncTxTrshWmBnDip2nm This dip is great to make for parties, game-watching, or even when you’re watching the Oscars. Are any of your favorite movies or actors and actresses nominated for awards?

Sharing this recipe at Meal Plan Monday,  Weekend PotluckInspire Me Monday, Wow Me Wednesday, Show and Share Tuesday, Full Plate Thursday.

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Mini Fiesta Cups

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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.

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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.

Aunt Bee’s Sour Cream and Cheese Potatoes

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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.

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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?

10 Recipes for Cinco De Mayo

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I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do a little round-up of my own for you, so if you’re in a fiesta mood, any of these would be great!

From top to bottom and right to left (just click on the names to get to each recipe):

Fiesta Chili MacEasy Cheesy Salsa PotatoesCreamy Salsa Yogurt Dip5-Layer Mexican DipMango-Jalapeno SalsaBurrito in a CupSalsa Roll-UpsSouthwestern Black Bean SoupSavory Strawberry Salsa, and Blueberry Salsa.

Hope you enjoy trying some of these out! What’s your favorite Cinco De Mayo dish?

I’m linking this to Fiesta FridayNifty Thrifty Sunday, and Inspire Me Monday.

Fiesta Chili Mac

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One of the things I enjoy most about cooking and baking is taking a recipe and “making it my own.” And that’s exactly what I was asked to do with a few recipes from Ragù! It was fun creating this tradish_logo_300x300“New Tra-Dish” Fiesta Chili Mac using Ragù® Old World Style® Traditional Pasta Sauce. Each jar of this pasta sauce is made with 11 juicy tomatoes, making it Ragù’s richest, thickest recipe.

I decided to put my own spin on Ragù’s Family Favorite Chili Mac–which you’ll find it on their site, along with other great tasting, quick and easy recipes. I decided to do a Fiesta-flavored version of it, adding in some onion and green bell pepper to the ground beef when it was almost done cooking. Then I mixed some cheddar cheese in with the meat mixture, pasta sauce, and macaroni to make it nice and cheesy. And of course you need Fiesta toppings, so I used a little more cheese, sour cream, green onion, and tomato to top this dish. I also used chopped fresh cilantro as a garnish, which is optional. Chopped or sliced black olives would be another great topping, also optional.

This turned out to be a very yummy and filling dish! It’s very cheesy, with lots of rich tomato taste from the Ragù pasta sauce. I really liked the addition of the extra veggies and toppings, too. If you like these Fiesta flavors, then I’m sure you and your family will really enjoy this!

FIESTA CHILI MAC by NancyCreative, adapted from Ragù’s Family Favorite Chili Mac

Makes 6 to 8 servings in a 9″ deep dish microwave-safe pie plate (or you can use an 8×8″ or 9×9″ square microwave-safe baking dish)

  • 1 lb. lean ground beef
  • 1 small yellow onion, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
  • 1 1/2 Tablespoons chili powder
  • 8 ounces elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  • 1/3 cup sour cream, plus a dollop for the top
  • 2 green onion stems, finely chopped
  • 1/3 cup chopped tomato
  • Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives

Grease or spray a 9″ deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8×8″ or 9×9″ dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9″ deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8×8″ or 9×9″ baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

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Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You’ll want to add your toppings quickly so you can serve this dish while it’s nice and hot!

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When serving, if you’ve used a pie plate, you can cut “slices” as if you were cutting a pie, but as you can see, the “slices” probably won’t hold their shape on your plates–since it tastes so good though, I don’t think anyone will mind! 🙂 If you make this in a square baking dish, you can cut into squares and serve or just spoon out with a large serving spoon.

You can find more quick and easy recipe ideas from Ragù at Facebook.com/RaguSauce.

This post was sponsored by Ragù and Yummly, but the opinions expressed are mine.

Sharing this recipe at Foodie Friday and Meal Plan Monday.