Tag: Cheese

Family, Food, Snacks

Layered Black Bean Dip

thestlouiscooks

Black Bean Dip

When it’s time to bring a hardy appetizer to a party, this bean dip is always my “go to” recipe.  I love Ro*tel.  I use it a lot because it always adds that extra kick. The base of this recipe comes from the Ro*tel website and the “Fiesta 7 Layered Dip”, however I changed it up a bit because I prefer black beans.  It’s always a favorite at every party and super easy to make.

Ingredients:

  • 1 Can of Ro*tel Original Diced Tomatoes and Green Chilies (10 oz.), drained and liquid reserved
  • 1 Can of Refried Black Beans (10 oz.)
  • Fresh Guacamole (refer to earlier post for my recipe approx. 12 oz.) https://thestlouiscooks.com/2013/07/25/guacamole/
  • 1 Container of Sour Cream (16 oz.)
  • 1 Package of Taco Seasoning Mix
  • 1 and 1/2 cups of Shredded Cheese (Cheddar and Jack Cheese blends) or however much you like to use.  Technically, I don’t even measure my cheese.
  • 1 Can (2.25 oz.) sliced Black Olives, drained and optional
  • Top with diced green onions, diced jalapeno, and crushed tortilla chips – all optional

Directions:

  1. Reserve 1/2 cup of drained tomatoes and set aside. Blend the remaining tomatoes and reserved liquid with the black beans.
  2. Spread the bean mixture in a 8×8 glass dish and then spread the fresh guacamole on top of bean mixture.
  3. Blend together the taco seasoning mix and the sour cream.  Spread mixture on top of guacamole.
  4. Next top evenly with cheese and reserved tomatoes. Add the extras if you choose.

This dip can be made without a few of the ingredients too. I’ve made this dish many of times without guacamole and it’s still awesome.  The one thing that really shouldn’t be left out is the Ro*tel!

Enjoy!

Layers

Family, Food, Kids

Potato Bacon Casserole

thestlouiscooks

 

Potato Bacon Casserole

Breakfast is not my favorite meal. I know it’s the most important meal of the day but it’s still not my favorite. However, my husband has definitely changed my thinking about breakfast. He has turned me on to the “big breakfast concept” (especially on the weekends)…eat a big breakfast, skip lunch, and then go straight to dinner.

On this particular day, it was Father’s Day so we decided to treat Dad to his favorite meal – breakfast. A sausage egg casserole was a must, but we needed something else. Yes, potatoes it is! That’s when the potato and bacon casserole came together.

It’s simple and easy to make. A great dish to get the kids involved too. Not to mention, this casserole could be eaten as a side dish at any meal, not just breakfast.

Ingredients:

  • 4 cups of Southern/ Country Style Potatoes (cubes) – completely thawed
  • 1 12 oz. Package of Bacon
  • 1 Bunch of Green Onions chopped
  • 3 Cups of Shredded Cheddar Cheese, Jack Cheese, and/or any variety of Cheese – mixed together
  • 3 Eggs
  • 1 Cup of Milk
  • 1/2 tsp. of Salt
  • Fresh Ground Pepper

Directions:

  1. Cook the bacon in a skillet.  While the bacon is cooking, add the potatoes to a 9 x 13″ baking dish. Sprinkle all the shredded cheese evenly over the potatoes. After the bacon is cooked, drain it on paper towels reserving 2-3 tablespoons of bacon drippings. Cook the green onions in the bacon drippings for 3-4 minutes or until tender. Spread the onion mixture over the cheese. Then, crumble the bacon on top.
  2. Whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly on top of the casserole.  Refrigerate overnight or for 8 hours.
  3. When you are ready to bake, preheat the oven to 350 degrees. Bake, uncovered for 40-45 minutes or until cheese is bubbly. Let stand for 15 minutes before serving.

Enjoy!

DSCF4796

Family, Food

Twice Baked Potatoes with Cheddar and Bacon

thestlouiscooks

Twice Baked Potatoes

I never met a potato that I didn’t like.  I’m a huge fan of any kind of potato recipes but I really love twice baked potatoes. However, I must admit that I’ve had my frustrations in making them.  They usually turn out good tasting, but not always good-looking visually.  They end up falling flat or seeping out the sides. This particular recipe provided me with the most success both visually and tastefully. Plus, it was pretty easy to make and involved a lot of bacon!

Ingredients:

  • 6 Large Baking Potatoes
  • 6 Bacon Slices
  • 1 Medium Onion, chopped
  • 1/2 Cup of 2% Milk
  • 1 Egg
  • 1 Cup (4 ounces) of Shredded Cheddar Cheese
  • 7 Tablespoons of Butter, divided
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of White Pepper

Directions:

  1. Preheat oven to 400 degrees. Scrub and pierce potatoes.  Rub or Spray butter all over potatoes. Place on a baking sheet for 45-50 minutes or until tender.
  2. Meanwhile, cook bacon in a skillet over medium heat until crispy. Place bacon on paper towels, while reserving 1 tablespoon of drippings.  Cook the onion in the reserved drippings until tender, set aside. Break up bacon into small Twice Baked Preppieces and set aside.
  3. After the potatoes have cooled, cut a thin slice off the top of each potato and discard.  Scoop out the pulp and place in a large mixing bowl. Mash the pulp with butter. Stir in milk, egg, salt, and pepper. Next, stir in the cheese, onion, and bacon.
  4. Carefully spoon the mixture into the potato shells. Place on a baking sheet.  Sprinkle chives and some extra cheese on top of potatoes. Bake at 400 degrees for 15-20 minutes.

Enjoy!