Skip to main content

Sara Graduated! My MILs request of me: Cheese Dip!

So, my sister-in-law, Sara, graduated college this semester with a degree in photography and a minor in History & Political Studies (random, I know, but very cool!). As in typical graduation fashion, a party was planned. I do not envy my mother-in-law for having to plan parties for their family. There are 45 people on one side of the family and about 30 on the other side... that's not including friends, dates, etc. That's a lot of people, especially for a WINTER party in St. Louis - it's generally not warm enough for people to hang outside. Thankfully, for her, she loves planning parties. However, naturally with that many people she cannot be expected to make/purchase everything so she enlisted help from a few people, her favorite (ok, so only!) daughter-in-law included. I was surprised that she only wanted me to bring one thing but then again - a lot of people = a lot of help. If I hadn't been sick the day before the party I would have made baklava, SILs current favorite, but I'll just stick to the one thing my MIL is counting on: White Jalapeno Cheese Dip:

White Jalapeno Cheese Dip (it doesn't get much simpler than this!)

(Sorry this picture is so bad, it's not that easy to take a picture of a white cheese dip! At least I used a black crock-pot!)
Ingredients
1 lb. White American Cheese (Shredded or cubed)
1 c. half and half
3/4 c. jalapeno juice
(jalapeno slices to taste if desired)
Directions
- heat half and half to hot, not boiling
- add cheese and stir until melted and combined
- add jalapeno juice (and jalapeno slices if desired)
- keep warm on a hot plate or in crock-pot
* I ususally keep a small bowl with jalapeno slices out, rather than putting in the dip, so you can choose if you want them or not!)

Comments

  1. I made this yesterday for a snack and it was so good...I used Monterey Jack cheese and canned chopped chiles...so I used the juice and about half the peppers in the cheese mixture...turned out great with just the right "bite" to it! :) Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…