Jalapeno Bean Dip


Fritos and Bean Dip seem to go hand in hand.

Jalapeno Bean Dip
 
Here are the Ingredients:
  • 1 can of pinto beans, drained and save liquid
  • 5 pickled jalapeno halves, jar
  • 1 teaspoon jalapeno pickled juice, jar
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin
  • pinch of cayenne
Pour drained beans in a Cuisinart and blend with pulse. Slowly add liquid until you’ve reached desired consistency. Add the remaining ingredients and chill for 1 hour. Serve with your favorite chip, although I recommend Fritos.
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Iron Skillet Pot Roast


Not all pot roast has to be cooked in a crock pot or in a dutch oven. This is such a simple recipe with an amazing amount of flavor.

Iron Skillet Post Roast
 
Here are the Ingredients:
  • 2-3 pound pot roast
  • 1 bag of Lipton Onion Soup
  • 1 tablespoon vegetable oil
  • 1 cup hot water
Preheat oven 275 degrees
 
Heat oil in an iron skillet on medium high. Nicely brown both sides of meat. Meanwhile mix Onion Soup in water. When meat is browned pour the Onion Soup over the top of the roast. Make sure the skillet is as full as possible with out spilling. Place in oven and place a lid or foil on top. Slow bake for 2 hours and then flip the meat and bake for another 2 hours. Make gravy with drippings and serve with your favorite potatoes or rice.

Mexican Cheese Soup


Served in my favorite bowl from my grandmother’s kitchen! See recipe under Soup!