Cilantro-Ranch Dressing

We love this with Cafe Rio Pork Tostadas, but it's also great with Mexican salads and veggies.

Cilantro-Ranch Dressing
Print Recipe
1 cup Mayonaise
1 cup Milk
1 cup Cilantro-leaves and stems
1 packet Hidden Valley Ranch Seasoning Mix
1/3 cup Green Verde Salsa, like La Costena or La Herdez. Some green salsas are spicier than others, if you are concerned about this, try sampling your salsa before adding full amount. **I buy this in a bottle now instead of the can so I can keep it in the fridge and use as needed.**
2 teaspoons lime juice

Place all ingredients in the blender, blend til smooth. Refrigerate to set up.

Easy Spanish Rice

This rice is really simple and delicious! I make it two ways, sometimes with salsa and sometimes without. Recipes follow!

Spanish Rice:
Print Recipe

2 cups Long Grain Rice
1 cup mild Salsa
3 cups Water
3 Chicken Boullion Cubes
1 Tablespoon cumin
2 Garlic Cloves, chopped
6 sprigs of Cilantro, chopped
1 Tablespoon Butter

Place all ingredients in a pot, boil, then cover and reduce heat to low-medium (as you would for long grain rice.) Cook for 20 minutes, remove from heat and stir.

Here is the recipe without salsa, this one calls for onion. Honestly, sometimes the only reason I make the salsa one above is because I either don't want to chop onions or am super short on time!

Spanish Rice
2 cups Long Grain Rice
4 cups Water
4 Chicken Boullion Cubes
1 Tablespoon Cumin
2 Garlic Cloves, chopped
6 Green Onions, chopped or 1/2 cup chopped yellow or white onion
6 sprigs Cilantro, chopped
1 Tablespoon Butter

Follow the same cooking directions as above

Cafe Rio Pork Tostadas with Cilantro Ranch Dressing and Spanish Rice

This is for sure in the "dinner hall of fame" in our family. If it's been too long since I've made this, my kids ask for it! And it's also a great and easy crowd pleaser, so I make it often when we're having company. I got this yummy pork recipe after it was served at a dinner for women at my church. We decided we love it on tostadas with yummy dressing and rice.

Cafe Rio Pork Tostadas
Print Recipe
3 lb. Pork Roast
1/2 teaspoon Liquid Smoke
3/4 cup Taco Sauce or Mild Red Enchilada Sauce
1 1/2 teaspoons Cumin
1/2 cup Brown Sugar
1 1/4 cups Dr. Pepper

Put roast in 3-5 quart crock pot sprayed with cooking spray. Put water in crock pot and only fill til water is 1/2 way up the roast, so just covering bottom half. Add liquid smoke. Cook for 10-12 hours on low. Drain/discard water and shred pork with 2 forks or a fork and knife. Mix other ingredients and pour over roast. Cook on low 4-6 hours.

See that yummy pork in there?




You can see my excited, hungry daughter ready to eat here! Serve buffet style with tostada shells, shredded lettuce, shredded cheese, chopped cilantro, EasySpanishRice , beans and Cilantro-Ranch Dressing.
Click on rice & dressing recipes or see separate posts.

Baked Oatmeal

For those of us here in Arizona, this is such a great time of year! Baking time, hot chocolate time, warm breakfast time. I love it, no more 100 degrees before 8 a.m. So I especially love making yummy, tummy warming breakfasts for my family. I had tried a baked oatmeal last year and yes we liked it, but we didn't love it. So I started searching for recipes again a month ago and found this one from Our Hearts Inn Bed and Breakfast and it was awesome! I made a few changes, adding vanilla and cinnamon and coconut, and it's a keeper! Threw my old recipe away.


Baked Oatmeal:
Print Recipe
1/2 cup butter, melted
2 eggs
2 cups milk
1 teaspoon vanilla
3 cups oatmeal
3/4 cup brown sugar
1/2 cup coconut
1/2 teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon salt

**Optional: add dried cranberries, raisins, or other dried fruit. Or add 1 cup peeled, chopped apples.

Stir oatmeal, brown sugar, cinnamon, baking soda, and salt together. Add melted butter, milk and vanilla, stir. Add eggs and beat/mix in. Add coconut. Pour into 13x9 buttered pan. Bake at 375° for 25 minutes. Can top individual servings with milk, 4 of my 6 kids wanted milk on theirs, other 2 didn't!

Pumpkin Chocolate Chip Bread

I LOVE LOVE LOVE LOVE pumpkin chocolate chip bread and muffins! I remember when I was in college and I used to buy pumpkin chocolate chip muffins in the bookstore almost every day and then sneak them into the library to eat while I studied! Then after I got married I kept looking for a great pumpkin bread recipe and didn't have much luck til I tried this one. I tweaked it slightly and it is my go-to, never fail recipe. My family gobbles this stuff up and so I always double the recipe. One of my favorite things to do is freeze some of the batter in a plastic container, leave it on the counter overnight, and then use it to make pumpkin muffins for breakfast! That way you can even have hot, delicious pumpkin muffins with melty gooey chocolate chips inside on a school morning. I did that this morning and my kids were very, very happy!

Pumpkin Chocolate Chip Bread
Print Recipe

4 Eggs
1 cup Vegetable Oil
2/3 cup Water
1 teaspoon Vanilla
1 15 oz. can Pumpkin
2 2/3 cups Sugar
3 1/2 cups Flour
1 1/2 teaspoons Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
1 1/2 cups Chocolate Chips

In a large bowl, beat eggs. Add oil, water, vanilla, sugar, and pumpkin; mix til combined. Here's my trick: Just add the flour in a mound on top of the pumpkin batter, DON'T stir, then carefully add salt, baking soda, and spices on top of flour **without stirring them in**! Then take a fork, and gently stir spices, salt, soda into flour while it sits on top of wet batter, then just mix that all/incoprporate it into wet batter on bottom! Stir in chocolate chips. If making bread, this will make about 3-4 loaf pans. I HATE washing bread pans, so now I always line my bread pans with foil. You can then just fill with batter, and cool bread in there after you take it out, and wrap bread in foil. Then here's the best part, just put your bread pan away! Wa-la, back in the cabinet you go, thanks for the memories little pan! Rocks my clean kitchen world. For bread, bake at 350 for one hour. Tooothpick in center should come out almost clean with maybe a few moist crumbs, but no wet batter. To make muffins, fill muffin tins about 1/2-2/3 full. Bake at 350, about 20-24 minutes. My oven takes about 22 minutes. Toothpick in center should come out clean.

Pumpkin Roll



With Thanksgiving coming up this week, I thought this is the perfect time to post this Pumpkin Roll recipe. This is always a crowd pleaser!!

Pumpkin Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

2 tsp cinnamon

1 tsp ginger

½ tsp salt

1 tsp baking powder

  ¾ cup flour

1 cup powdered sugar

8 oz cream cheese

4 TBLS butter

½ tsp vanilla

Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, mix together flour, baking powder, cinnamon, ginger, and salt. Fold that into pumpkin mixture. Spread on a greased and floured jelly roll pan. Bake at 350 for 15 minutes. Turn out on a towel that has been sprinkled with powdered sugar. Roll cake and towel together and let cool. Mix together powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Unroll cake. Spread cream cheese mixture over the cake. Roll back up like a jelly roll. Wrap in wax paper. Chill. Serves 10.

So this is what it looks like all rolled in the towel. Start with the short end and roll up. Make sure the towel is completely covered with the powdered sugar.

This is what is looks like after it is cooled. I un-roll it, right before frosting.

And the finished product.



French Dip Sandwiches

So I don't have a picture of this dish, but you will just have to believe me on how good these are, or better yet, try them and see how good they are!! The meat is so tender and the "dip" flavor is amazing!! This recipe was made for me after the birth of my oldest son and we have been making it ever since!

French Dip Sandwiches

3 pounds of Roast

1/2 cup Soy Sauce

1 tsp dry thyme

1 bay leaf

2 (14 oz each) cans of Beef Broth

1 tsp garlic powder

3 peppercorns

1 tsp dried Rosemary



Brown Roast in Pan on stove top. Move to a crock pot and add dry ingredients then pour broth and soy sauce over the top. Cook on low for 5-6 hours (or we actually like it better to cook it in the oven on 300 for like 3-4 hours). Strain the juice and serve as French Dip or as a plain roast.

Butter Rich Cookies

These little cookies are DeVine! They may be small, but they are packed with flavor and a great texture of cookie. It reminds me a little bit of a shortbread cookie with a fantastic frosting! You have got to try these, your batch will be eaten before you know it.
Print Recipe

Butter Rich Cookies

1 1/2 squares butter, softened

1/2 cup brown sugar

1 TBLS white sugar

1 egg yolk

1 tsp vanilla

1 3/4 cup flour

Mix together the butter and sugar. Then add egg and vanilla, beat and then add flour until combined. Roll into small balls and flatten with a sugar coated glass. Bake for 7-8 minutes at 350. When cool frost with:

Brown Butter Frosting

1/4 cup butter

2 1/2 cups powdered sugar

1 tsp vanilla

milk (as needed)

Put Butter in a big bowl (I use a 4 cup glass liquid measuring cup) and cover with wax paper. Put in microwave and cook for approx 3 minutes until brown. Add the remaining ingredients.

Melting Tip

So how many of you have melted chocolate in the microwave, and how many of you have failed at it? Seriously every time I try to melt chocolate in there it comes out hard as a rock (I have tried it every way, people, it just doesn't work). Well here is my NO FAIL, SUPER EASY, NEVER GO BACK TO YOUR OLD WAY, way to melt chocolate!!

So get a frying pan, and put your chocolate in it, make sure it is in small chucks. Turn on your stove top to Low or to a 1 setting.

Stir frequently and pretty soon your chocolate will be melted beautiful and smooth and to the perfect consistency! Easy, right???



Butter Mints

This is an early holiday candy recipe, I know, but I am hosting a Holiday Dessert cooking class this Tuesday and so I was testing these out to make sure I wanted to make them for the class. I forgot how great these are and how fun these are to make, so I had to post the recipe! This dough is awesome to touch and work with, and it all comes together quite quickly! The taste is amazing, my 3 kids (including my 16 month daughter) and myself can't quit eating them, I know it says to wait 2 days to eat, but they are too good to wait!!

This is a no fail butter mint recipe that just melts in your mouth and is so much fun to make!

Butter Mints

1/2 stick (4 Tbls) butter (no substitutions) at room temperature

1 pound powdered sugar (about 4 loose cups, not packed)

1 Tbls plus 2 tsp. ice water

pinch of salt

1/2 tsp peppermint extract

Green, Red, blue, yellow food coloring

In a large bowl, cut butter into sugar with two knives or your fingers. Add 1 Tbls ice water, salt, and peppermint, and toss with a fork. Press mixture into a ball. If it seems crumbly, add more ice water, 1 tsp at a time, until dough presses together easily. Turn dough out onto a work surface and knead until it is smooth and satiny, 3-4 minutes.

Cut the dough in quarters, tint each quarter a different color (use sparingly, paler colors are prettier). You also could leave a quarter white. Roll dough into 1/2 inch balls and flatten them slightly with your palm, or you can roll them flat and use small fondant cutters (keeping remaining dough covered with plastic wrap as you work so it does not dry out). Put the mints on a un-greased cookie sheet to set.

They need to set for 2-3 hours, uncovered, at room temperature. Then move them to a covered container in a cool place, where they should ripen for 2 days to improve flavor and make them easier to handle, before eaten. They will keep at room temperature for 2 weeks and in the fridge for a month.

This is a quarter of the dough after I colored it yellow.  Isn't it cool looking.

while they are drying

Recipe from Family Fun Magazine...don't know what year or issue though :)

Whopper's Malt Cake

Looking for a way to use all that halloween candy you still have around? Well here's an idea! This cake is REALLY good, but I'm warning you RIGHT NOW that this frosting is TO DIE FOR. I could eat it for breakfast, lunch and dinner. In fact, I made this cake last week just because I was craving the frosting then was SO excited to remember that some friends were supposed to come over the next evening. So I refrigerated the cake and ate some leftover frosting on some graham crackers with my kids for an after school treat.......YUMARAMA!! Our friends who came by agreed, they loved the cake and the husband said "the frosting on this cake is just spectacular, this is SO good!" So just to let you know I always double the frosting recipe, I love it because you can freeze and use later to frost brownies, cookies, or even just pull out pretzels and graham crackers and oh yum, so good and creamy, you chocolate lovers will just be in heaven.


Whopper's Malt Cake
Print Recipe
1 box Betty Crocker French Vanilla cake mix or Devils Food/Chocolate Cake mix
1 cup Whoppers, crushed with rolling pin in a bag







**this is my favorite white cake mix, you can use any cake mix you want, chocolate works of course also! I just sometimes like the whole whopper's theme with the white cake inside topped with chocolate, and really the frosting here is the star.

Mix according to directions, pour into two 8 inch round pans that are well greased and floured. Bake according to directions for pan sizes. Remove from oven, cool in pans for 10 minutes, then carefully remove cakes from pans and cool completely on racks.

Creamy Chocolate Malt Frosting: (guaranteed to ruin any weight loss attempt)
3/4 cup butter
1 teaspoon vanilla
2/3 cup cocoa powder
3/4 cup heavy whipping cream
1/2 cup malted milk powder
16oz. powdered sugar (1/2 of a 32 oz bag)



In large mixing bowl, beat butter and vanilla. In separate bowl, stir together malt powder and cocoa. Add to butter, beat on medium speed. Add whipping cream and beat on low til mixed in well. Add powdered sugar. Grab pretty much anything from your pantry, spread a little frosting on it, and enjoy a moment of chocolate bliss.



Place 1st cooled cake on a platter, top side down,frost. Top with 1/3 cup chopped whoppers, kind of press into frosting a little bit so it will be easier to top with 2nd cake. Place 2nd layer on top, frost top and sides of cake. Put remaining whoppers on top, yum!

Coleslaw

Until about 2 years ago I would not TOUCH coleslaw, gag!! But one time at a BBQ joint I tried some coleslaw on top of my pulled pork sandwich, and loved what it did to my sandwich! The crunch and extra taste it gave to it was a fantastic addition, but I still would not eat the stuff plain. Well, my husband loves to use our smoker, and so lately he has been making some amazing pulled pork, so last night I made this Coleslaw and it is amazing!! I have even been eating it by the spoonfuls, by itself, it is that good!! Give it a try, hope you like it as much as we do!!

The measurement below makes for a pretty runny coleslaw, so if you like it a little more dry add more cabbage and carrots.

Coleslaw

Ingredients:
1/2 head of green cabbage, finely chopped
1/2 head of red cabbage, finely chopped
2 carrots, finely julieanned or peeled
1 Tbls grated onion
2/3 cup Mayonnaise
3 Tbls vegetable oil
1/4 cup white sugar
1 Tbls white vinegar
1/4 tsp salt
1/2 tsp poppy seeds

1. Combine cabbages, carrot, and onion in a large bowl.
2. Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

***Here is a tip for getting your carrots nice and thin for this recipe, after you peel the carrot, cut the carrot into about 3 inch sections and your your peeler and peel the carrot into strip, it make it the  perfect consistency for this recipe!***

For Printable Text

Adapted from: Sandi Johnson via All Recipes.com

Hootnanys

Ok so last summer our family made the journey up to our friends' cabin in Idaho. I was kind of dreading the 18 hour drive up there due to driving all 6 kids BY MYSELF since my husband had to work and flew up to meet us mid-week. But you know what? Kids and I had a blast, and like bonded and laughed and of course threw up! (just one of my little 4 (3 at time) year old twins.) But one of the highlights of our trip was stopping overnight to see my dear friend Becky Nelson. I first met her when I was about 13 years old and living in Southern California. She was a youth leader at church when I was going through a difficult time and seriously changed my whole life. I kid you not. So we still keep in touch and I remember her making this yummy, buttery, breakfast for me when I lived with her family one summer as a teen, and then when we stayed with her she made it for me and my 6 kids! And they all loved it too and my little Annie still calls them "Hoop-nannys!" But honestly, my kids mostly loved Becky and they still talk about how nice she was to them. So to remember our fun trip, this breakfast now makes a regular appearance at our morning table, even on school mornings! It is quick and easy, and my kids eat the whole thing every time! So this recipe will feed about 6-7 roughly, but if my husband is eating with us on the weekend, I make 1 1/2 of this, as in a 9x13 pan and a square 8x8 pan too.
So here's the recipe. Thanks Becky, we love you!

Hootnanys:
1/2 cup Butter
6 Eggs
1 cup Milk
1/2 teaspoon Salt
1 cup Flour
Toppings:
Powdered sugar, syrup, jam

Turn on oven to 450. Place 1 stick of butter in 9x13 glass pan, put in oven to melt while you gather other ingredients. Remove pan from oven once butter is melted and starts to bubble a little. Turn pan around some to coat entire bottom with the butter. Beat eggs in a bowl, add milk and salt. Add in flour, mix well. Pour this mixture in pan over butter, do not mix. If anything, just stir lightly with a fork, just for a second. Once oven is preheated, cook for 12-15 minutes, or until mixture puffs up and is lightly browned. It is fun to turn oven light on while baking and let your kids see mixture puffing up while it bakes!!

Cut into squares to serve, top each serving with powdered sugar and syrup or jam.

Easiest,Yummiest Breadsticks Ever

I got this recipe from an amzing cook, Penny. I have sinced made them and shared the recipe countless times. These are the best ever, I promise after making them you will NEVER go back to complicated, time consuming breadsticks again!! These don't need time to rise, and they are fluffy and yummy and you will LOVE them! Penny says the secret is baking them at a high temperature, and also using bread flour. I bought bread flour for the first time ever for this recipe and LOVE using it in these but also cinnamon rolls and cookies.


Breadsticks:
3 cups warm water
2 Tablespoons yeast
2 Tablespoons sugar
2 teaspoons salt
6-7 cups BREAD flour, no substitues!

Preheat oven to 480. Mix yeast and water in mixer, let sit for like 5 minutes while you gather other ingredients. Add sugar and salt, and 2 cups flour. Mix, then add 2more cups flour, mix then add 2 more. I usually use 6 1/2 cups bread flour, you want to add it til your mixer picks all the flour off your bowl, like this:


Then mix for about 4 minutes while you gather ingredients for topping and get your pan ready. ***You can do this all by hand if you don't have a mixer.***

Next, brush some melted butter and/or olive oil on the bottom of a 10x15 sheet cake pan. And this is the BEST PART!! Put some flour on your hands, and take your dough out of mixing bowl, and place directly on pan!

You can roll it out on there with a rolling pin, but honestly I just spread it out with my hands! Next, brush on the mixture below:



Topping:
6 Tablespoons Butter, can use 1/2 Butter, 1/2 Olive Oil(I use both)
3 Tablespoons Parmesan Cheese
Garlic Salt, Dried Parsley
Shredded Cheddar/Jack Cheese, Optional

Melt Butter, add olive oil if desired. Add parmesan cheese, garlic salt, and parsley to taste. Brush over dough.




Top with shredded cheese if desired.


I make these breadsticks both ways, with and without extra cheese on top, they are both awesome but the cheesy ones are our favorites! The cheese gets a little browned and is just SO good, way better/cheaper than cheesy breadsticks from the pizza store! My kids even take them to school for lunches the day after I make these with some spaghetti sauce in a little container for dipping.

The next step is to cut them while in the pan, if you're nervous about scraping the pan just use a butter knife. Make 12 rows (11 lines) along the width (smaller width) of your pan. Then cut 2 lines to make 3 rows across the length (long length) of your pan, to make 36 total breadsticks.
Bake in oven at 480 for 8-11 minutes, remove when top is browning a little. You will LOVE these, I promise!
**Don't stress if you forget to cut breadsticks before you bake, I've done this before and they bake fine and you can just cut them when you take them out.**

Best Ever Strawberry Cake

I got this recipe several years ago from a "Family Fun" magazine and made it for my family for Valentine's Day. I have tweaked it slightly, but it is still a family favorite for girl birthday parties and Valentine's!! The frosting and cake have real strawberries in them and are to die for! Everyone who has ever tasted this LOVES it! In fact, I made this for my 11 year old's birthday last spring and she and all her dainty "tweener" friends ate the whole cake and asked for more! Guess I should have made 2. This cake is also great made as a 9x13 when you're in a hurry. The heart is just much cuter :). So here we go with the recipe:

Strawberry Heart Cake:
1 box white cake mix
1/3 cup oil
3 eggs
1 cup water/strawberry juice combined, mix water and juice from strawberries to make 1 Cup Total**
1 3-ounce box strawberry-flavored Jell-O
1 16-ounce package frozen sliced strawberries, divided, thawed and drained***RESERVE LIQUID**
square and round baking pans, about 8x8 inches each

Ok first of all you REALLY need to thaw and drain those strawberries! And when you do, strain them over a bowl so you can catch that yummy strawberry juice! (If you don't do this,they will make your cake stick to the pans.) Also, you will use some of your reserved strawberry juice in place of the water in the recipe, to make 1 cup total, this makes it extra strawberry-ish and yummy.

Blend cake mix, water/strawberry juice, eggs, and oil in a large bowl til moistened. Beat with a mixer on low speed for 2 minutes. Then add the jello and half of the strawberries. Mix well, you will see some strawberry pieces, yum!!

Pour into heavily greased and floured round and square pans, pictured here:
It's also great to just use parchment paper on the bottom of your pans, but I had run out! If you do, grease sides of your pans. If you don't grease and flour well, you will be in trouble due to the moistness of the strawberries! Bake according to directions on box for 8 inch pans, test with toothpick. Let these cool in pans for 10 minutes, then on racks for several hours.

When cakes have cooled, place the square cake in a diamond shape on your cake platter. You will need room for the top of your heart, so place it toward the bottom of your plate/platter, like this:


Then cut your round cake in half.

Place each half on 1 top/side of the diamond to make a heart! No heart pan required! I would have NEVER thought of that on my own!





Next, make frosting:

Strawberry Frosting:
1 cup Butter, softened
1 tsp. Vanilla
3 1/2-4 cups powdered sugar
8 oz frozen strawberries (the other half of package)
Red/Pink M&Ms or Red Hots for decorating

Beat Butter and vanilla, add strawberries and beat. Then add powdered sugar, start with 3 1/2 cups and add more if needed, if frosting too runny due to strawberries. Yum! You can also use this frosting to frost sugar cookies, I've done that before and they turn out great.

Frost tops and sides of your heart, decorate with candies around edge and in center of heart, if desired.

Corn and Bacon Dip

We love this dip! I have made this several times, and it always goes quickly because even my kids gobble it up! In fact, I recently made it for my daughter Savannah's 10 birthday party, and I doubled the recipe thinking I'd have leftovers, but there was hardly any left. I also made it for my other dauther's 11th birthday last spring and those girls ate it all too! It is great for an appetizer/side when you are having company. I am going to make this for sure for Thanksgiving, as it is a tradition for us to have appetizers; dips and chips, veggies, crackers with cheese, etc. for "lunch" while we wait for mom---ME to finish the meal!!
First off I have to say that this chipolte pepper seasoning is like my all time FAVORITE seasoning now, I didn't want to buy it at first because it was like $4.00 or something, but it really packs a punch with just a little added, so it will last forever and it's so yummy in tex-mex, dippy, mexican stuff!

I'll also be using what my kids call the "chicken hot sauce" in this recipe, pictured here with the chipolte pepper:

Ok so here's the recipe:
1 Tablespoon Butter
2/3 Cup Real Bacon Bits
1 package (8 oz.) Cream Cheese, softened
1 cup (8 oz.) Sour Cream
1/4 cup Mayonaise
2 Garlic Cloves, minced
1/4 tsp. Hot Pepper Sauce (I like Sriracha Hot Chili Sauce)
1/8 tsp. Chipolte Chile Pepper *Can use more or less--Taste test for spiciness your family will like!
1 can (15 oz) Whole Kernel Corn, drained. OR 2 cups Frozen Corn, thawed and drained.


Melt butter in frying pan. Add bacon bits, cook til they sizzle a bit, let sit for a minute. I do this so they taste like you went through the trouble of making real bacon! Don't drain. In mixing bowl, combine 1st 5 ingredients. Stir in corn and bacon, then add chipolte pepper--slowly to test spice. Refrigerate for several hours. Enjoy with any of the following: Fresh Veggies (super yummy with cherry tomatoes, brocoli, carrots), Ritz or other crackers, Fritos-YUM, or Tortilla Chips.
Here is how I served it for the party,topped with a few extra bacon bits: