Jalapeno Popper Dip

The final recipe of our Robfest trilogy....saving the best for last of course.  Jalapeno Popper Dip! I lightened up this recipe and made a few substitutions to keep this one low-points for my Weight watchers fans.  Made in a 13x7 pan and cut into 1 1/2 in squares this yields 18 servings for 4 points = per serving!  Next time around I would definitely increase the number of Jalapeno's because we like it spicy! 

Jalapeno Popper Dip

16 oz cream cheese, softened

1 cup Sour Cream

1 cup low-fat sharp cheddar cheese, shredded

1 cup Italian blend cheeses, shredded

4 jalapenos, minced with seeds (4-mild flavor, increase # of jalapenos for spicy flavor)

4 Slices cooked bacon, crumbled

1 cup Panko bread crumbs

1/4 cup butter, melted

Pre-Heat oven to 350.

Blend cream cheese, Sour Cream, cheddar,  ½ cup of Italian cheeses, jalapenos and bacon.  Mix thoroughly with hand mixer until creamy and smooth.

Spread the dip into an 13x7 baking dish.

Mix Panko, remaining 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the casserole.

Bake at 350 degrees for 30-35 minutes until golden brown.  Serve with Frito’s Scoops or Tortilla chips.

From the Kitchen of Rachel Travers

Adapted from busy at home.com blog as seen on Pinterest

Click here to Print: http://www.scribd.com/doc/100989337/Jalapeno-Popper-Dip 

Recipe Numero Dos....Taco Pasta Salad! OLE!  This recipe offers a unique blend of Mexican and Italian for a salad that leaves people saying....hmmm why didn't I ever think to mix the flavors of these cultures before?!

The only thing I changed in this was that I doubled the pasta...I mean really what was I going to do with half a box of uncooked pasta!? SO please note when you print this from the link below to jot down to use the whole box or 4 cups versus 2 as it calls for.  For my Weight Watchers followers....this recipe yields 12 servings (when using 4 cups pasta) and comes to = 7 points per serving! Delizioso!

Taco Pasta Salad

Ingredients

• 4* cups uncooked spiral pasta
• 1 pound ground beef
• 1 envelope taco seasoning
• 3 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup Catalina salad dressing
• Tortilla chips

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
• Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 12* servings.
• Click here to Print:  http://www.tasteofhome.com/Recipes/Taco-Pasta-Salad/Print 
• Recipe courtesy Taste of Home. All rights reserved.

No-Cook Beer & Cheese Dip

For the past 3 years we have had a pool party for Rob's birthday and every year I try and find some new dip & salad recipes to try out. This year I used my new found addiction "Pinterest" to aid in my menu preparations.   So today you all are getting a trio of new recipes to try at your next party!

We'll start off with a super easy, no-cook, 5 minute prep - Beer & Cheese Dip! I served it with tortilla chips but you can use pretzels or Frito's scoops...whatever you prefer.  I lightened up the original recipe to help cut the calories, but if you prefer full flavor use regular cheeses & full bodied beer like a lager.  For my Weight Watchers followers this recipe yields 12 servings and is 3 Points - Per serving. (Plus add points for whatever you use as a dipper).  The guys loved this one...save for your next game day!

No-Cook Beer & Cheese Dip

·        16 oz. Light Cream Cheese

·        ½ can Beer (Bud Light or Miller Light)

·        1 Packet Hidden Valley Ranch mix

·        2 Cups – Fat Free Shredded Cheddar

·        4 Slices Bacon – Cooked Crisp, Crumbled

Reserve ½ cup of cheddar cheese.  In a medium bowl add cream cheese, remaining cheddar, ranch mix, and beer.  Blend with a hand mixer until smooth and creamy.  Sprinkle with reserved cheese and bacon crumbles.  Refrigerate for 2-3 hours to allow flavor to develop.  Serve with Frito’s scoops, pretzels or tortilla chips.  Yields 12 servings.

From the Kitchen of Rachel Travers 

Adapted from a recipe featured on "Balancing Beauty and Bedlam"


Click here to Print: http://www.scribd.com/doc/100983419/No-Cook-Beer-Cheese-Dip 

My 5 Minutes of Fame!

So a few weeks back a reporter from the BBC news contacted me regarding a story on social media; mainly my use of Pinterest! While this has nothing to do with cooking, I thought I would share my 5 minutes of fame with my blog followers too! :)

Click here to see the story:
http://www.bbc.co.uk/news/magazine-18680485