Jalapeno Corn Dip Recipe:
Mix everything and refrigerate for several hours to let flavors combine.
Like a little less spice? Take out the jalapeno. Like a little more? Add more jalapeno and a spicier salsa! Serve with tortilla chips.
Creamy Chicken Enchiladas
2 cups cooked chicken
1 can Rotel
1 pkg Cream Cheese
Mix together until creamy on stovetop. Fill flour tortillas and place seam side down in 9×13 pan.
3/4 lb Velveeta
1/4 cup Milk
Stir Velveeta and milk in a saucepan on low heat until smooth. Pour sauce over tortillas, cover with foil and bake at 350 degrees for 20 minutes. Top with Salsa.
Brown the rice in some olive oil.
Once you have browned the rice, add chicken stock (or stock of your preference) in the ratio on the box (where they’re talking about water).
Add 1 cup salsa & 1 can of corn (optional)
And simmer until the liquid is gone, about 20 minutes.
1 1/2 cups cake flour
3/4 tsp baking powder
1/4 tsp salt
4 oz unsweetened chocolate, coarsely chopped
3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
1 1/2 cups granulated sugar
2 tsp vanilla
- Preheat oven to 350 degrees. Spray 8″x2″ or a 9″x2″ square pan with vegetable pan spray.
- In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla and melted chocolate; mix well. Stir in flour mix by hand; mix until just combined. Spread batter into prepared pan.
- Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.
- Garnish with fresh berries, mint, chocolate curls, icing etc.