The Best Bean Dip Ever !

1 (15oz) can refried beans

5 pickled jalapenos, chopped

1 tbsp juice from jalapenos

½ tsp salt

1/2 teaspoon sugar 

1/4 teaspoon onion powder 

1/8 teaspoon garlic powder 

1/8 teaspoon cayenne pepper 

Combine refried beans with the other ingredients in a food processor. 

Puree ingredients on high speed until smooth. 

Cover and chill for at least an hour before serving.

Red Salsa

 

2 cups chopped tomatoes, OR

You can use a 24oz can of diced tomatoes

 

1/4 cup chopped onions

1 whole jalapeno (canned or fresh)

1 large clove garlic, mashed

1/2 teaspoon Salt

1/4 teaspoon pepper

1 teaspoon sugar

1 tablespoon apple cider vinegar

Place all ingredients in food processor or blender. Process until everything is chopped well. The secret to the salsa is refrigeration - at least 8 hours before serving. The older the better.

Queso ( Cheese ) Dip

 

1 can (14-1/2 ounces) no-salt-added diced tomatoes

1 can (10 ounces) diced tomatoes and green chilies

1 small onion, chopped

2 garlic cloves, minced

1 teaspoon olive oil

1 package (8 ounces) cheese, cubed

6 ounces Velveeta Cheese ,cubed

1 teaspoon chili powder

2 tablespoons minced fresh cilantro

Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.

In a large skillet, saute onion and garlic in oil until tender. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro, Serve with tortilla chips.
   

Makes about 3 cups

 

tortilla chips

I make my own

 

 Take a package of corn torillas and cut in half, then cut each half in half again.  Drop into hot oil and fry until golden.. Drain on paper towels and lightly salt..

So much better then store bought and way cheaper.

The toastier , the crispier... Just play with your food until you get it right !  :)

Cherry Kolaches

A Great Texas Recipe, You need to try it !

My Mom Use To Make These, Talk About Something Good !!!

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2-1/2 cups warm 2% milk (110° to 115°)
3/4 cup sugar
3/4 cup butter, softened
2 teaspoons salt
4 eggs
11 to 11-1/2 cups all-purpose flour

Filling:
2 cans (21 ounces each) cherry pie filling
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water

Topping:
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 egg yolk
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, salt, eggs and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a very soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 75 minutes.

Turn onto a well-floured surface. Shape into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes.

Meanwhile, in a small saucepan, combine pie filling and sugar. Combine cornstarch and cold water until smooth; gradually stir into filling. Bring to a boil over medium heat. Cook and stir for 1 minute or until thickened; set aside.

In a large bowl, beat the cream cheese, sugar and egg yolk until smooth. Using the end of a wooden spoon handle, make an indentation in the center of each dough ball; fill with 2 rounded teaspoons of filling. Make a small indentation in center of filling; add 1 teaspoon topping.
Bake at 400° for 10-15 minutes or until lightly browned. Brush melted butter over rolls. Remove from pans to wire racks to cool. Refrigerate leftovers.