Cheesy Crockpot Mac & Cheese

What You Need:

16 ounces cooked macaroni
16 ounces Monterey Jack cheese, cubed
16 ounces Colby cheese, cubed
16 ounces Velvetta, cubed
1 stick of butter, cut into slices
3 cups of milk
1 teaspoon nutmeg
salt & pepper, to taste

Instructions:

Boil macaroni to cook. (** add garlic salt to boiling water prior to adding macaroni)
Line crockpot lightly with butter.
Layer 1/3 of the macaroni (cooked) in bottom.
Layer half of cheese, butter, salt & pepper.
Repeat, ending with last 1/3 of macaroni on top.
Pour milk over mixture.
Cook on low for about 4 hours, stirring periodically.

Taste of Columbus Christmas Basket

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Chas’s boss just recently relocated his company to Columbus, so this is year for Christmas, we decided to build him a custom gift basket of all of the products we absolutely love that are made locally.

The basket was comprised of:

Fall Trailmix

What You Need:

10 cups Rice Chex
1 cup creamy Jif® peanut butter
½ cup Ghirardelli® Milk Chocolate Chips
2 tablespoons butter
1 cup powdered sugar
1 cup chocolate cake mix
2 cups Reese’s Pieces
2-8 ounce bag Reese’s mini peanut butter cups
1 cup candy corn
1 cup cocktail peanuts
1 cup tiny twists pretzels

Instructions:

Line two baking sheets with parchment paper.
Place 10 cups of rice cereal into a large bowl.
Grab two 1-gallon freezer or storage bags. Place the powdered sugar in one bag and the chocolate cake mix in the other bag. Set aside.
Add peanut butter, chocolate chips, and butter to a microwave-safe bowl. Heat the mixture in 30-second increments, stirring in-between, until the mixture is smooth.
Pour the creamy peanut butter mixture over the rice cereal squares. Fold the mixture into the squares until evenly coated.
Divide the mixture in half, placing one half in the bag with the powdered sugar and the other half in the bag with the chocolate cake mix. Shake the bags vigorously until the squares are evenly dusted.
Pour the coated rice squares onto the prepared baking sheets, spreading them out into an even layer. Allow the squares to dry for 30 minutes.
Combine the coated rice squares and candy in a large bowl and mix to combine.

Grilled Jalapeno Poppers

What You Need: 

8 oz. cream cheese
1 Tbsp. Cajun seasoning
2 tsp. garlic powder
15-20 large jalepenos
1 lb. bacon
Toothpicks

Instructions:

Let cream cheese sit out and get to room temp (it’s much easier to work with).
Soak toothpicks in water (to keep from burning).
Slice jalapeños lengthwise and remove seeds.  (For even less heat, slice out veins)
Mix cream cheese, cajun seasoning and garlic powder in bowl and mash together.
Fill each jalapeño half with cream cheese mixture.
Cut bacon in half and wrap each jalapeño with half a piece of bacon and stick toothpick thru.
Grill on medium heat about 10 minutes or until bacon is done.

Mexican Pie

What You Need: 

1 can  crescent rolls
1lb.  ground beef — brown & drain
Ortega Taco Seasoning Mix
2  cloves  fresh garlic — minced
1/4 onion  onion — chopped
1 16 oz can Rotel tomatoes
1/4 cup  jalapeno — chopped
1 cup  sour cream
2/3 cup  mayonnaise
1 1/2 cups  co-jack cheese — shredded

Instructions:

Press crescent rolls into shape of pie plate to form crust.
Bake 10 minutes at 400 F.
Brown meat.
Drain meat.
Add Ortega taco seasoning mix, onions, garlic, Rotel tomatoes, and salsa to meat.
Spoon meat mixture into crust.
Mix jalapenos, sour cream and mayonnaise and spread over meat and tomatoes.
Top with shredded cheese.
Bake for 30 min. at 375 F.

Spicy Chili Recipe

What You Need: 

1 1/2 pounds ground beef
1 packet of McCormick® Chili Seasoning
2 jalapeños (finely chopped)
1/2  white onion (chopped)
1/2  green bell pepper (chopped)
4 cloves garlic, minced
1 16 oz can Rotel tomatoes
2 16 oz cans spicy chili beans
1 bottle of Hot & Spicy V-8® vegetable juice
4 teaspoons chili powder
1 teaspoon cumen
1 teaspoon dried crushed basil
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions:

Brown ground beef  in a large saucepan
Add packet of McCormick® Chili Seasoning, jalapeños, onion, green pepper, and garlic to the beef
Stir in undrained rotel tomatoes, undrained chili beans
Add chili powder, basil, salt, and pepper
Add as much V-8 juice to make soup the thickness that you like
Bring to a boil; reduce heat. Cover, simmer for about 1 hour

Serve with:

Shredded Cheese
Cheez-It®
Peanut Butter Sandwich