Texas Cavier

I really am not for sure what to put this under.  It really isn't a salsa or a dip.  So I will categorize under both.  I am not a fan of beans of any kind unless baked beans and than they have to have LOTS of brown sugar.  But I really enjoy this.   And hey they say beans are the magical fruit!!

1 can black bean
1 can black eyed peas
1 can shoe peg corn
1/4 cup onion
1/4 cup tomatoes
1/4 cup green peppers or yellow or red (personal preference)
8 oz Italian dressing

Drain beans and rinse off.  Add onion, tomatoes and green peppers..  You can always add more vegetables if you like.  Pour the dressing over all and mix well.  It is always better to make the night before and let sit.

Serve with your favorite Tortilla chips.

Enjoy!!!

Peanut Butter Cup Dip

I am not really for sure if I call this a dip or a dessert ball.  I suppose you should really call it a dessert ball but frankly I don't have time to shape it and make it look all fancy.  I mean it will look great for about two minutes before everyone digs in, cause this so GOOD!!! If you like raw cookie dough - you will love this but doesn't have the raw egg in it.  I used miniature graham crackers but you can use pretzels, animal crackers or maybe even fruit!!

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup creamy peanut butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup semi-sweet mini chocolate chips
• 8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reese's cups)

Instructions

1. In a small saucepan over medium heat, melt butter. Whisk in the sugar and bring to a boil. Once it boils, remove from heat immediately.  Add peanut butter and vanilla.  Stir until smooth.  Allow cooling to room temperature (very important).
2. In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini Reese's cups.
3. Serve immediately or store in the refrigerator until ready to serve. Enjoy with pretzels, animal cracker, and graham sticks.

Italian Beef Sandwiches

4 lb Boneless beef sirloin or rump roast
1/2 cup Water
0.7 ounce envelope Italian dry salad dressing mix
2 tsp dried Italian seasoning, crushed
1/2  to 1 tsp Crushed red pepper
1/2 tsp Garlic powder
10-12 Hoagie bun, kaiser roll or bun
Provolone slices

Trim fat from beef; cut the meat into 2-3 inch pieces.  Place pieces of meat in a slow cooker.  In a small bowl, stir together the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over meat.  Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours.

Remove the beef from cooker with a slotted spoon, reserving the cooking juices.  Using two forks, pull meat apart into shreds.  To serve, fill buns with  meat and, if you like assorted toppings.  If you like place sandwich filling with cheese and place sandwiches on two large baking sheets; broil sandwiches, one pan at a time, 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. 

Strain cooking juices through a fine mesh sieve.  Drizzle each sandwich with some of the strained juices to moisten.  If you like serve remaining cooking juices for dipping.

Italian Beef Sandwiches

I made this Italian Beef tonight for supper.  I have never made these before but will have to say they were FABULOUS. It also is great as it is a crock pot recipe and  you don't have to heat the kitchen in the summer.  I got the recipe from here MrsBettyRocker.  We used just some french bread.  We buttered the bread and than fried it (toasted it) in a fry pan till it was golden brown.  Added provolone cheese and than the meat.  You can use the juice to dip your sandwich if you would like.  One word of advice is trim the roast as much as you can so you don't have fatty pieces floating around.

Cheese Dip

This recipe tastes a LOT like the Con Queso at Carlo's O Kellys.  Watch out cause it is good!!!

1 lb velveeta
4 oz sour cream
1 Cup salsa (I do get this from Carlo's O Kelly's)

Melt velveeta, add sour cream and stir in salsa.  Serve warm with tortilla chips!!!

Chocolate Dips

This recipe comes from a friend that doesn't cook much but when she does - OH it is so good!!!

1 stick butter (melted)
2 cups chunky peanut butter
1 lb powdered sugar
3 cups of  Rice Krispies
1 6 oz bag of milk chocolate chips
1/4 cup of paraffin (wax)

Mix together butter, peanut butter, powdered sugar and Rice Krispies.   Form into small firm balls.  Melt chocolate and paraffin.  (I melt the paraffin by it's self than when it is melted, I add it to the melted chocolate chips)  I also melt the chocolate  chips in a double boiler so it doesn't scorch.  Dip balls in melted chocolate chips and place on wax paper till cool.

Queso Dip

• 2 lb package Velveeta
• 16 oz sour cream
• 2 cup's Carlo's O'Kelly's Salsa

1. I usually put this is in the crockpot on low and just let it all melt together.  So very simple and so GOOD.  Serve with tortilla chips.

Adams Dip

This is my nephews favorite tortilla dip.  I really don't know the name of it so I am naming it after him!

1 cup salsa
1 1/2 cups shredded cheddar cheese
8 oz cream cheese softened
1 cup sour cream

Mix all together and serve with tortilla chips.