Mouth-watering recipes that'll bring the South into your kitchen!
This is the best for Chicken Fried Steak or Biscuits, Yum Yum
1/2 cup meat grease
1 1/2 cups flour
salt and black pepper to taste, (I like lot's of black pepper) ..
1 cup milk, for richer, use 1 (8-oz) can can evaporated milk
1 cup water
Heat grease until smokey hot, stirring constantly, and add enough flour until heavy. Add salt and pepper to taste. Brown sauce then turn to lower heat and add milk or evaporated milk and water, continuing to stir constantly to get rid of the lumps.
Cook to desired thickness.
1 pound bacon
2 tablespoons bacon drippings
8 fluid ounces prepared ranch salad dressing
1 3/4 tablespoons onion powder
1 3/4 tablespoons lemon pepper
1 1/3 tablespoons crushed red pepper flakes
2 2/3 teaspoons cayenne pepper
2 2/3 teaspoons chili powder
2 2/3 teaspoons beef bouillon powder
2 2/3 teaspoons cocoa powder
2 2/3 teaspoons ground cumin
1 1/3 teaspoons garlic powder
1 1/3 teaspoons cornstarch
salt
Mix all ingredients together.
Refrigerate.
I cannot keep this in the house because it is gone in a flash.. :)
7 ounces roasted hazelnuts
1 can condensed milk
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla
1/8 teaspoon salt
3 tablespoons honey
Preheat oven to 350F.
Place 7 ounces of hazelnuts on a cookie sheet and allow to roast in the oven for approximately 10-12 minutes.
Stir nuts every 3-4 minutes while baking to ensure even roasting.
Remove roasted hazelnuts from the oven and allow to cool for 20 minutes.
Put the cooled hazelnuts in a food processor and pulse until the hazelnuts take on a smooth butter consistency.
Add the 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 3 tablespoons honey, and 1/8 teaspoon salt to the food processor and pulse for about 2 minutes to blend.
Remove the spread from the blender and place into a container with a top.
Place spread into a refrigerator for at lease an hour before serving.
Notes:
Scrape the sides of your food processor as needed to ensure that the hazelnuts process evenly.
Consider adding cinnamon, chili powder, extra cocoa, almond extra or other flavors to customize your spread.
Use a food processor instead of a blender, as the hazelnuts are too hard to be adequately processed in a blender.
Taste the spread after you've finished mixing it. If you think it's a little too sweet, add a pinch of salt. If you feel that it's too dry, add another tablespoon or two of honey.
If you don't have the time to toast your roasted hazelnuts, you can skip that step. However, toasting the hazelnuts will add even more flavor to your homemade Nutella.
Get creative with how you enjoy your homemade Nutella—don't just stick to toast. Try it with fresh fruit, on shortcake, with pretzels, and more!
Try using peanuts instead of hazelnuts to create a dreamy peanut butter and chocolate spread!
and French bread toasting in the oven. Rest, relax, eat and enjoy!
7 potatoes peeled and sliced ½ inch thick
1 onion thinly sliced
2 carrots thinly sliced
1 cup celery bite sized
8 cups chicken broth
1 Tablespoon olive oil
1 cup sour cream
½ cup shredded cheddar cheese
½ cup bacon bits
Salt and pepper to taste
Preparation:
Peel the potatoes and carrots. Slice potatoes, celery, onions and carrots to bite-size. Sauté the onions, celery and carrots in olive oil until soft. Put all ingredients in the slow cooker. Cover and cook on low for 10 to 12 hours or on high for 4-5 hours. Serve with a dollop of sour cream, bacon bits, and grated cheese.
Makes a lot !!!
5 cups water
1½ cups uncooked quick grits
¼ cup butter
2 cups shredded Cheddar cheese
5 eggs
½ cup water
salt and pepper to taste
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Stir in the butter and 2 cups cheese until melted.
Beat the eggs and water in a bowl, and pour into the skillet. Lightly scramble, then stir the eggs into the grits.
Pour the grits mixture into a greased or lined slow cooker to keep warm.
Sometimes I will add cubed ham to the grits or serve sausage patties.
1 pound lean ground beef
1 package taco seasoning mix
1 can vegetarian refried beans (16 oz.)
1 jar salsa (16 oz.)
2 cups shredded Monterey Jack cheese
1 onion, chopped
½ cup chopped green pepper.
Preheat oven to 325°.
Brown ground beef, onion and green pepper in skillet. Drain fat. Mix in dry taco seasoning and ½ cup of water. Continue to cook and stir for 2 or 3 minutes. Add refried beans to meat mixture and stir well.
Pour browned meat mixture into a 9 x 13 inch glass baking dish.
Spread the salsa over the meat and bean mixture. Bake about 15 to 20 minutes in the preheated oven. Top with shredded cheese and serve.
Serve with hard taco shells, lettuce, tomato, sour cream, hot salsa and guacamole. Everyone assembles their own tacos.
2 Tablespoons olive oil
1 package yellow rice
1 onion, chopped
2 cups water
½ cup green peppers
1 can Rotel® diced tomatoes and green chiles
Sauté rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Use leftover rice if you have it. Add 1 can of Rotel diced tomatoes and chilies and ½ teaspoon cumin to the rice. Stir and reheat in the microwave.
| 8 bun-length hot dogs 8 hot dog buns 1 15-oz. can chili without beans (such as Hormel) 2 cups shredded cheddar cheese Pop the hot dogs on a plate and heat in the microwave for about 1-2 minutes or until heated through. Assemble hot dogs in buns and place in a 13x9 baking dish. Spoon chili evenly over hot dogs then top with cheese. Cover dish with aluminum foil (tenting if necessary to keep the foil from touching the hot dogs) and bake at 350 degrees for 15-18 minutes or until cheese is melted. Uncover and serve. |
Blend all ingredients in a large mixing bowl that is heat resistant.
Gently pour in boiling water and stir well.
Refrigerate for 5-10 minutes to cool to room temperature.
Spray inside plastic condiment cups with cooking spray and use a measuring cup to pour into condiment cups about 1/4 inch from top rim.
Apply plastic condiment cup lid and refrigerator 1 hour. Serve and enjoy.
I take it back.. this is my favorie dish.. So hsrd to decide because it is all good :)
¼ lb. extra-lean ground burger (beef, venison, moose, buffalo, or poultry)
1 tablespoon taco seasoning
2 tablespoons water
1 tablespoon cream cheese
½ tablespoon ranch dressing
1 tablespoon green onions, thinly sliced
3 slices jarred fire-roasted pickled jalapenos, roughly chopped
½ tomato chopped
½ teaspoon fresh cilantro
1 cup medium shredded cheddar cheese
1 (10") flour tortilla
olive oil spray
Garnish:
1 tablespoon sour cream
Pinch of chopped fresh cilantro
1 tomato wedge
In a small skillet, brown the burger. Add the taco seasoning and water and simmer for 5 to 7 minutes until liquid is absorbed.
Spray one side of tortilla with olive oil, and flip over.
Meanwhile, mix the cream cheese, ranch dressing, and green onions together in a small bowl.
Spread sauce (on the un-sprayed side) on half of the tortilla.
Top sauce with seasoned burger mixture, sprinkle with jalapenos, tomatoes, and shredded cheese.
Fold the tortilla in half, and cook in a large nonstick skillet over medium heat until golden brown on each side, about 6 minutes total.
Slice quesadilla into four triangles, plate, and garnish with dollops of sour cream and a pinch of chopped cilantro, with a tomato wedge alongside
This is my favorite dish.. Next to the meatless version :)
8 poblano chiles
2 Tbsp olive oil
1 cup chopped onion
4 cloves garlic, minced
1 28-ounce can tomatoes
Salt
1 pound Mexican chorizo (or other spicy sausage)
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1 1/2 cup Monterey jack or mild cheddar cheese, shredded
Preheat broiler.
Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan.
Position the chilies one to two inches from the broiler element.
Cook until chiles are blistering and black, a few minutes on all sides.
Turn chiles over and broil until blistering and black all over.
Alternatively, you can blacken the chilies directly over a gas burner.
Put chilies in a paper bag or thick plastic bag. Let sit 15 minutes.
While the chilies are cooling, heat olive oil in a large sautée pan, on medium.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the garlic and cook for a minute more.
Add the tomatoes (break up any whole tomatoes before adding to the pan).
Add a pinch of salt.
Bring to a simmer and lower the heat to low.
Gently simmer for 15-20 minutes.
Remove from heat and set aside.
Carefully peel and discard the blackened skin off of the chilies.
Cut off the stem ends, remove the seeds and discard.
Set chiles aside on a layer of paper towels to dry.
In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
Preheat oven to 375°.
Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
In a large bowl, mix chorizo, cotija, and oregano.
Stuff chiles with sausage mixture and lay them on top of the tomato sauce in the pan.
In a large bowl, whisk the eggs thoroughly.
Whisk in the flour, baking powder, and a pinch of salt.
Sprinkle chiles with half of the jack or cheddar cheese.
Pour egg mixture over chiles and sprinkle with remaining cheese.
Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt1 (8 ounce) can tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded American cheese
Preheat the oven to 350* .
Heat the ground beef in a large skillet over medium heat.
Cook, stirring to crumble, until no longer pink.
Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt.
Mix in the tomato sauce and 2 cups of the water.
Simmer over low heat.
Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce.
Simmer until thickened, about 10 minutes.
While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable.
Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top.
Pour the meat sauce evenly over the rolled tortillas.
Top with remaining cheese.
Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.
| 3 cups diced cooked chicken or turkey
|
![Streusel Mix
1 1/4 cup flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, soft
1/2 cup coarsely chopped pecans
Preheat oven to 350° F. In a large bowl stir together flour, cinnamon, nutmeg, sugar and salt. Add butter and blend with fork until crumbly. Stir in pecans. Press palm full streusel, clump together and cook on baking sheet for 25 minutes, until firm and golden brown. Cool. Coarsely chop and store in an air tight container. Use in Coffee cake, pies, pancake batter, cookies or as a topping for ice cream.
@[100001126562834:2048:Granny's Favorites Cookbooks]](https://sphotos-a-lax.xx.fbcdn.net/hphotos-ash4/p75x225/1011432_544114628969418_347087997_n.jpg)
Thank you Texas :)
Ingredients for the fried oysters:
1 pint shucked oysters
1 egg, beaten
1/4 cup buttermilk
1 cup finely crushed saltines
1/2 cup cornmeal
Salt, black pepper and cayenne to taste
Oil for frying
Sliced limes for serving
Drain the oysters, reserving 1/4 cup of the liquid. Pat the oysters dry.
In a bowl, mix together the egg, buttermilk and reserved oyster liquid. In another bowl or a plate, stir together the crushed saltines and the cornmeal. Add to both the egg mixture and the breading mixture a sprinkle of salt, black pepper and cayenne, to taste.
In batches, dip the oysters into the breading, then into the eggs and then back into the breading again. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.
In a large, heavy skillet heat 1/2 inch of oil on medium heat until it reaches 350 degrees. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light brown. Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels. Serve with chipotle-lime dipping sauce and sliced limes (recipe follows).
Yield: 4 servings
Ingredients for the Chipotle-Lime dipping sauce:
1/2 or 1 (depending on how hot you like it) canned chipotle in adobo, finely chopped
1/2 teaspoon adobo sauce from the chipotle can
1/2 cup mayonnaise
1 teaspoon chopped cilantro
1 teaspoon lime juice
1/4 teaspoon ground cumin
1 teaspoon lime juice
Salt to taste
Mix together the finely chopped chipotle, adobo sauce, mayonnaise, cilantro lime juice, and cumin. Taste and add salt, and adjust seasonings.
4 teaspoons active dry yeast
1/4 cup warm water
1/4 cup white sugar2 eggs
1/2 cup sour cream
1 tablespoon vanilla extract
3/4 cup butter, softened
1 teaspoon cinnamon
4-6 cups flour
1 teaspoon salt
for Sugar glaze:
1 cup sugar, divided
½ cup melted butter, divided
¼ cup light corn syrup or honey
2 teaspoons cinnamon, divided
for Filling:
½ cup butter
1 cup sugar
4 teaspoons cinnamon
1 cup walnuts (or your nut of choice), toasted and roughly chopped
1 cup chocolate chips
In a stand mixer bowl, dissolve yeast in warm water and let stand 1 minute to allow yeast to bloom.
Attach dough hook to mixer (the paddle attachment also suffices) and blend in sugar, eggs, sour cream, vanilla extract, butter, and cinnamon.
Blend in 3 cups flour and then the salt, and knead with dough hook for at least 3 minutes, allowing dough to come together.
If dough is still clinging to sides of bowl, add more flour ½ cup at a time, allowing 1 minute of kneading in between each addition.
It's best to err on the side of too little flour since an excess would make the dough (and consequently, your rolls) tough.
When dough has come together and is somewhat silken, transfer it to a greased kitchen counter and knead until dough is velvety and blistered, about 6-8 minutes.
Transfer dough into a large, greased bowl and cover with a clean kitchen towel or enclose bowl in a large plastic bag.
Let dough rise 45-60 minutes or until doubled in size.
Meanwhile, spray two 13×9-inch Pyrex glass pans or any similarly sized pans with cooking spray.
In each pan, add ½ cup sugar, ¼ cup butter, 1/8 cup corn syrup, and 1 teaspoon cinnamon. Set aside.
Turn out risen dough onto a greased kitchen counter or nonstick mat.
Gently punch dough down and let rest for 10 minutes to prevent it from shrinking.
Pat (or use a rolling pin) dough out into a large rectangle about ¼-inch thick.
Layer the Filling ingredients onto the dough, leaving a ½-inch space from the edge – this will prevent the filling from spilling out.
Starting with the edge closest to you, roll up the dough into a snug jellyroll.
Carefully push in any filling ingredients that desperately try to escape.
Cut dough into 1-inch thick slices and arrange in the prepared 13×9-inch pans.
Depending on how large your rolls are, you may or may not have any space left over in your pan(s).
Cover pans with a clean kitchen towel and let rise for about 40 minutes.
When the rolls are almost flush with the top of the pan (usually it only takes about 30 minutes before this happens), preheat your oven to 350°.
Bake for about 25-35 minutes or until buns are golden and the caramel glaze is bubbling contentedly.
Invert buns onto a parchment paper-lined serving plate or baking sheet.
Give the rolls a few minutes to cool –Hope You Enjoy Them!
 |
| Coconut Oil Thanks to its versatility, transcendent flavor and plethora of health benefits, coconut oil has become the "must-have" oil for chefs around the world. Cooking with coconut oil is almost fool-proof due to its high smoke point, and it imparts a rich flavor with subtle hints of tropical paradise into every dish. It can be substituted for almost any other oil at a 1:1 ratio and is commonly used in baked goods and sautés. Coconut oil is a healthy saturated fat--one of nature's best sources of medium chain triglycerides (MCTs), which are quickly absorbed by your body to deliver a natural boost of energy (not stored as fat). You can buy coconut oil in two forms: refined and virgin. Virgin coconut oil retains its natural scent and taste of fresh coconuts, while refined coconut oil has a more bland taste due to the refining process. Both have a shelf life of up to 2 years. |
| Olive Oil Olive oil is a traditional cooking staple in many kitchens. It's commonly used for sautéing and often appears as an ingredient in salad dressings and bread dips. Its flavor is often used in Mediterranean-style dishes. Like many other oils, it's available in several varieties including virgin and refined. |
| Flaxseed Oil Flaxseed oil (also known as linseed oil) is made by cold-pressing flaxseeds, a blue-flowered plant that is grown on prairies in western Canada and northern U.S. This oil is a natural source of omega-3 and omega-6 essential fatty acids, but because it has a low smoke point (225°F), it's best to use on cold dishes like in dressings, dips, smoothies, etc. It has quite a short shelf life, and even if it's kept refrigerated, it only lasts a few weeks. |
| Avocado Oil Avocado oil is quickly gaining popularity due to its high smoke point, which makes it great for sautéing and stir-frying, and its likeness to olive oil when used in salads and with vegetables and dips. It can be stored away from heat and light for up to one year, and is high in monounsaturated fats and vitamin E. Avocado oil has a smoke point of 491°F. |
| Pumpkin Seed Oil Pumpkin seed oil is unique in color, as it ranges from red to gold to green. It's commonly used in salad dressings, especially when combined with olive oil or honey. Many people also find its unique taste a good fit for dessert recipes. Since it has a relatively low smoke point of 320°F, direct heating is not recommended. |
| Macadamia Nut Oil Macadamia nut oil is a non-volatile oil that comes from the macadamia nut, a native Australian nut. This oil is great at high heats and has a healthier unsaturated to saturated fat ratio--even better than olive oil! It can be stored unrefrigerated for one to two years, and is compared to olive oil's simple productions process, which makes it a more naturally processed oil. The smoke point of Macadamia nut oil is 410°F. |
| Walnut Oil Walnut oil is extracted from English walnuts, which are also known as Persian walnuts. It's light-colored and carries a delicate scent and flavor. It has a short shelf life of six months, and has a fairly low smoke point of 320°F. Walnut oil is considered most valuable when it's used in cold dishes like salad dressings. Walnut oil features essential fatty acids and antioxidants. The walnut itself also delivers a number of health benefits, but it takes a smaller serving size of walnut oil to deliver the same benefits as walnuts. For example, a 35-gram serving of walnut oil provides the same nutritional benefit as 50 grams of walnuts. |
| Hemp Seed Oil Hemp seed oil is a dark to clear light green color with a grassy, nutty flavor. The darker the color of the oil, the grassier the flavor and the more natural vitamins and antioxidants. This oil is best on salads or vegetables, and due to its low smoke point, is not suitable for frying. Best stored for up to two years in a cool, dark place in a dark glass bottle, hemp seed oil is unique in that it has a 3:1 ration of omega-6 to omega-3 EFAs, which matches the balance of EFAs that is required in our bodies. |
| Sesame Oil Sesame oil is known as one of the world's first condiments. Toasted sesame seed oil is preferred in East Asian cooking, and features a deep golden-brown color. Cold-pressed sesame oil is more widely used in Western cultures, and has a higher smoke point. The toasted variety is often added to dressings, marinades and dips, and cold-pressed oil is more suitable for stir-frying and even deep frying. It's best to store sesame oil in a cool, dark cabinet or fridge. |
| Safflower Oil A flavorless, colorless oil, safflower oil is nutritionally similar to sunflower oil, and is a great substitute for sesame seed oil in stir-fries. The high smoke point makes it great for sautéing, baking or frying. It's a great source of monounsaturated oleic fatty acid, and can be store for up to six months when kept in a dark, air-tight container in the refrigerator. Interestingly, there are two types of safflower oils that are each used for different purposes when cooking. Monounsaturated safflower oil can be used for hot dishes due to its high smoking point. Polyunsaturated safflower oil should not be used for high heat cooking--rather, it's best on salads, in sauces or on veggies. Due to its lack of flavor, safflower oil is best when you don't want a lot of flavor added to your dish, or mixed with other, more flavorful oils. |
| Red Palm Oil Not to be confused with palm kernel oil, red palm oil is derived from the reddish pulp of the fruit of the oil palms. Its recognizable red color comes from its high beta-carotene content, which exists in most fruits and vegetables but is covered up by the green chlorophyll in plants. Red palm oil has a juicy, fruity flavor that is very different from most cooking oils. It has a fairly high smoke point (425°F), which makes it a great option for high-heat cooking. Red palm oil has been used for centuries in African countries, and remains a popular choice when cooking African dishes. |
| Ghee Originating in South Asia, ghee is a clarified butter that is made by boiling butter and removing the residue (mostly water). Spices are added for flavor and it is often used in south Asian and Indian cuisine. Its smoking point is 482°F, which is above most vegetable oils and what makes it great for deep frying. Traditional ghee comes from buffalo milk in India and Pakistan. Ghee has a long shelf life and as long as it's kept in an airtight container, needs no refrigeration. |
This is an important ingredient for making alot of Cajun dishes.
1 cup flour (always use all-purpose)
1 cup cooking oil
Start cooking on high fire; lower fire when mixture begins to brown, stirring constantly. Brown until Roux becomes the color of a penny. Add warm water to make gravy.
Note: (Start with a small amount of Roux to avoid making gravy too thick and greasy. Any Roux left over may be saved in refrigerator for future use).
Us Texan's love us some Cajun Food. You can ajust the heat if you don't like your food to have a bite. People think Cajun Food is hot, but really it is spicy, Not Hot :)
1/2 cup paprika
2 tbsp. cayenne pepper
1 1/2 tbsp. garlic powder
1/2 tsp. black Pepper
1/2 tsp. salt
1 tsp. oregano
1 tsp. tarragon
1 tsp. ground thyme
Just mix all ingredients in a bowl. Store in an airtight jar with a lid. Use according to your taste.
1 pound red beans,
(wash, and soak in water overnight)
3 cups water
2 cloves garlic - chopped
1/2 cup celery - chopped
1 large bay leaf - crushed
1 medium onion - chopped
1/2 cup cooking oil
Salt and pepper
1 pound smoked sausage - sliced
2 tablespoons parsley - chopped
Steaming rice
Place beans in cold water in a 4-quart pot. Add garlic, celery, bay leaf, onion, and oil and bring to a boil. Reduce heat and simmer for about 2 hours. Add water as needed, stirring occasionally.
Add salt, pepper, sausage, and parsley and continue cooking over low heat for about 1 hour. Serve over a mound of steaming rice.
Serves 6 - 8.
6-10 large bell peppers, wash,top,and clean
4 cups cooked rice
24-32 ounces tomato sauce
1 (10 oz) can diced rotel tomatoes & chilies
1 large onion, chopped
1 medium bell pepper, chopped
1-2 tablespoon minced garlic
cajun seasoning to taste
1 lb ground beef
1 lb ground sausage
1.Brown ground beef and ground sausage, drain grease.
2.Add seasonings, veggies, diced tomatoes, and tomato sauce.
3.Simmer till veggies are tender.
4.Meanwhile, cook rice and set aside.
5.When meat sauce is done, skim the top of about two cups of tomato gravy and put aside.
6.Add rice in a little at a time to ensure mixture.
7.Stuff peppers and place in large baking dish.
8.Cover with reserved gravy.
9.Bake at 350 for approximately an hour -- or till tops are nice and brown and peppers are tender.
![If you ever have to bring something to a potluck or if you are asked to bring an snacky type dish to someone's house...this Everyone would LOVE!!
(not exactly low cal...but ok for low carbers if they used pork rinds for dippers...and of course all the guys out there )
Cheesy Baked Dip
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips...
from:triedandtasty.com
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`*.�.*';'? ';�.* Don't forget to Share this recipe with all your friends....and so you can find this great idea when you want to use it! @[186862851474648:69:Gabriele's Skinny Friends]](https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-frc3/p240x240/969994_10201457623023068_1582526412_n.jpg)