Creamy Queso Dip

Since the last two recipes were so well received, I thought I’d share another one from the “My Best Dip Recipes” cookbook with you.

This one is always a big hit at potlucks and of course when you have a bunch of people over to watch the ballgame. It’s a delicious and flavorful cheese dip. Cheese, sausage, tomatoes and more cheese … what’s not to love.

Don’t tell anyone, but we’ve also had this for dinner. Yep… it’s that good.

By the way, if you’re not a big fan of cream of mushroom soup, feel free to substitute any other flavor or make your own “Cream of Anything Soup Mix“.

Queso Dip Recipe
 
Ingredients
  • 1 (32 oz.) package Velveeta Cheese, cubed
  • 1 lb. ground sausage
  • 1 (8 oz.) package cream cheese, cubed
  • 1 (10.75 oz.) cream of mushroom soup
  • 1 (10 oz.) can Rotel
Instructions
  1. Brown sausage, drain and set aside.
  2. Add cream cheese and Velveeta to a crock pot. Pour in the cream of mushroom soup and Rotel, stir. Turn the crock pot on low setting for an hour. Then add the sausage and continue cooking, stirring as needed, until all ingredients are well combined and creamy.
  3. Serve with tortilla chips.

 

Bowl of  queso dip and nachos

Ready for more delicious dip recipes? Take a look at the “My Best Dip Recipes” Kindle Cookbook for lots of yummy recipes including:My Best Dip Recipes

  • Artichoke and Spinach Dip
  • Bacon Cheeseburger Dip
  • Bacon Ranch Dip
  • Horseradish and Cheddar Spread
  • Cheesy Chili Dip
  • Creamy BLT Dip
  • Pumpkin Dip
  •  Queso Dip
  • Creamy Bell Pepper Dip
  • Cucumber Dill Dip
  • Shrimp Dip
  • Fruit Dip
  • Tuna Cheese Spread
  • White Pizza Dip

Honey Mustard Dip Recipe

Since it’s Football season (and Friday), I thought I’d share one of my favorite recipes from the “My Best Dip Recipes” cookbook with y’all today.

This dip is great with cut up veggies, but to be honest, I love it with some fresh baked pretzels.

Or try making up a batch to use as a chicken dip, add to your hot dogs, or go all out and make some pretzel dogs. Yum!

Honey Mustard Dip
 
Ingredients
  • ¼ cup spicy brown mustard
  • ¼ cup honey
  • ½ cup mayonnaise
  • Salt and pepper, to taste
Instructions
  1. Whisk together mustard, honey and mayonnaise in a small bowl until well combined. Transfer to a covered bowl and refrigerate for 1 hour before serving.

 

 

Honey Mustard Dip and a Pretzel Dog

Ready for more delicious dip recipes? Take a look at the “My Best Dip Recipes” Kindle Cookbook for lots of yummy recipes including:My Best Dip Recipes

  • Artichoke and Spinach Dip
  • Bacon Cheeseburger Dip
  • Bacon Ranch Dip
  • Horseradish and Cheddar Spread
  • Cheesy Chili Dip
  • Creamy BLT Dip
  • Pumpkin Dip
  •  Queso Dip
  • Creamy Bell Pepper Dip
  • Cucumber Dill Dip
  • Shrimp Dip
  • Fruit Dip
  • Tuna Cheese Spread
  • White Pizza Dip

Artichoke and Spinach Dip

Do you need a quick appetizer recipe that’s sure to impress? Oh and did I mention that it smells absolutely delicious. This dip is quick to put together and you an keep everything you need in your fridge, freezer and pantry. Perfect for unexpected guests and the holidays when you’re busy cooking other stuff.

Just throw this together, stick it in the oven and you’re good to go.

The recipe is from my latest Kindle Cookbook “My Best Dip Recipe” available on Amazon.com.

Don’t tell anyone, but I’ve been known to have this with some crackers or veggies for dinner. Nothing like snacks for supper when you’re by yourself.

Artichoke and Spinach Dip
 
Ingredients
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 10 oz. frozen chopped spinach, thawed
  • 10 oz. prepared alfredo sauce
  • 4 oz. cream cheese, softened
  • 1 cup mozzarella cheese, shredded, divided
  • 1 cup parmesan cheese, shredded
  • 1 tsp. garlic, minced
  • 1 tsp. pepper
Instructions
  1. Preheat oven to 350°. Coat an 8x8 inch baking dish with cooking spray.
  2. Mix together parmesan cheese, ½ of the mozzarella cheese, cream cheese and alfredo sauce until well combined. Add in pepper, garlic, spinach and artichokes, stir well.
  3. Pour mixture into prepared pan and top with remaining mozzarella cheese.
  4. Cook for 30 minutes or until bubbly and golden brown.
  5. Serve with pita strips, crackers or use as a bread topper.

 

Hot Artichoke and Spinach Dip

Homemade Creole Seasoning

I love making my own seasoning mixes. Not only do they allow me to tweak things to my family’s liking, I can also make sure all ingredients are fresh and of course it’s a lot cheaper to mix your own than to buy prepared mixes.

This creole seasoning mix couldn’t be simpler. It’s great for seasoning rice, soups,stews and meat dishes. My husband also loves to use it on chicken and pork when he’s grilling.

Creole Seasoning Mix
 
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 5 tablespoons paprika
  • 3 tablespoons salt
Instructions
  1. Mix all ingredients and store them in an airtight container. Use them to season your dishes to taste.

 

Creole Seasoning being sprinkled into a chicken dish

Sweet Hot Dog Relish

Is there anything better than a nice hot dog fresh of the grill? It’s one of my favorite cookout things. Plus it’s frugal and easy to make. To me though what makes the dog is the toppings. You need some good mustard, a little ketchup and of course some relish. While the stuff from the store will do in a pinch, this homemade version is so much better. Make up a batch and put it out at your next cookout.

Sweet Hot Dog Relish
 
Recipe type: Condiment
Ingredients
  • 5 cucumbers
  • 2 onions
  • 1 green bell pepper
  • 2 tablespoons salt
  • ½ cup white vinegar
  • 1½ teaspoons cornstarch
  • ¾ cup sugar
  • ½ teaspoon celery seed
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon ground mustard
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground nutmeg
  • black pepper to taste
Instructions
  1. Start by cutting off the ends of your cucumber. Then cut it in half and use a spoon to scoop out the seeds. Slice and chop the cucumber into very small chunks and scoop them into a glass bowl.
  2. Dice the onion and bell pepper into very small chunks and add them to the bowl as well. Add the salt and stir. Cover the bowl and set it in the fridge for a day. The salt will pull some of the moisture out of the veggies.
  3. Pour the veggies into a fine strainer or line a colander with cheese cloth (or a paper towel in a pinch). Let the salt water drain off, then rinse them with plenty of cold water. Let the water drain out and give the veggies a good squeeze to get as much liquid out as possible. The cheese cloth comes in handy here, but it works just fine without too.
  4. Get out a small bowl or a glass measuring cup (the 2 cup kind with the spout and handle... it makes pouring easy) and whisk the corn starch and vinegar together with a large fork. Add the spices and the sugar. Pour it into a medium sauce pan and bring the mixture to a boil. Stir it quite a big while it's heating to dissolve all the sugar. Add the veggies and simmer everything for 10 minutes.
  5. Allow the relish to cool and scoop it into containers. I keep mine in the fridge. Unopened they last about 3 months. Once the relish is open, we do our best to use it up within 2 to 3 weeks.

 

Bill’s Classic North Carolina Style BBQ Sauce

I’ve often said that if the soldiers had tasted some of the recipes here on the Hillbilly Housewife, the only civil war would have been over seconds at meal time.

Here’s a North Carolina style barbecue sauce that is easy to make and will keep them coming back for more.

Bill’s Barbecue Sauce Recipe

4 cups cider vinegar
1 cup whiskey (optional-Old Grandad works well in this recipe if you do include it)
1 cup brown sugar
1 1/3 cup ketchup (Heinz is best)
1/4 cup butter or margarine
2 Tblsp Tabasco or generic
2 Tblsp lemon juice
2 Tblsp Worcestershire sauce
2 tsp crushed red pepper flakes
2 tsp mustard powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1 tsp corn starch

barbecueBring it slowly to a boil, stirring occasionally. Cook longer if thicker sauce is what you prefer. Allow to cool and refrigerate. Will keep for months, if you have any left, that is.

Serving size: 1 large bottle

Great on ribs or pulled pork: use 12oz of peach or apple wood in your charcoal to smoke the meat…makes one heavenly, frugal, bbq meal!

This recipe was submitted by reader William Wilson. Thanks for sharing such a great recipe Bill.

Chicken Teriyaki Marinade Recipe

You can buy Teriyaki marinade at the store, but I much prefer to make my own. Here’s the one I use anytime I make chicken teriyaki from scratch. It makes enough for one recipe and I recommend you prepare this fresh each time. If you want to work ahead, you can mix up the marinade and store it in the fridge for up to 2 days before using it.

•    1/3 cup soy sauce
•    1/3 cup water
•    ¼ cup sake
•    ¼ cup mirin
•    3 tbsp sugar
•    1 tsp grated ginger

Whisk everything together in a bowl. I like to use a fork for this. Sake and mirin are both a bit of a specialty item that give this marinade it’s authentic taste. You can easily substitute a little water and some more sugar (since mirin is sweet), or use a dash of Sherry or Marsala instead.

You can use this marinade in any recipe that calls for Teriyaki sauce. I mostly use it in chicken dishes, but it’s great for marinating pork too.

This homemade version is tastier and even with the investment in sake and fresh ginger less expensive in the long run than the store-bought versions. You can make it even more frugal (though not quite as tasty) with these modifications:

  • Replace the Sake and mirin with a little water and sugar… you may also want to add a dash of vinegar or lemon juice to add acidity.
  • Use powdered ginger instead of fresh.

How To Use The Teriyaki Marinade

You can use this marinade in any recipe that calls for Teriyaki sauce. I like to marinate chicken for at least an hour in it before either stir-frying it, cooking it in the oven or grilling it. As I mentioned above, you can also use it to marinate and season pork or even vegetables. It’s yummy brushed on veggies while you grill or roast them as well.

Discard any leftover marinade immediately or use it during the cooking process.

Homemade Marinara Sauce

  • 1 can (35 oz) diced tomatoes
  • 4 garlic cloves, minced
  • 1/2 cup flat leaf parsley
  • 1 tbsp dried basil
  • 1/4 tsp red pepper flakes
  • 1/2 cup olive oil
  • 1/2 cup chopped onion

Place olive oil into a large sauce pan. Heat the oil and add the garlic; saute until garlic is fragrant.
Add the basil, parsley and red pepper flakes.
Let the mixture warm up and add the tomatoes in their liquid.
Cook for 1 hour over medium heat.

Serve immediately, or cool and pour into glass jars with good lids.  This sauce may be refrigerated or frozen for later use.

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Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

 

Homemade Hot Pepper Sauce

  • 1 – 1/2 cups chopped onion
  • 1 cup banana peppers
  • 2 qts canned tomatoes (drain, chop)
  • 1 – 1/2 tbsp salt
  • 1 – 1/2 tbsp garlic
  • 1 tbsp oregano
  • 1 tbsp lemon juice

Chop onions and place them into a stock pot.
Drain and chop tomatoes and add to pot.
Then place the salt, garlic, oregano and lemon juice into the pot.
Cook on medium heat for 1 hour.

If you prefer a milder sauce, you can reduce the banana peppers by half.
If you prefer a hotter sauce you can use jalapeno’s instead of the milder banana peppers.
However, if you use jalapeno’s you should remove the seeds.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

 

Homemade Taco Seasoning

  • 1 tbsp. chili powder
  • 2 tsp. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dry oregano
  • 1 tsp. sugar
  • 1/2 tsp. salt

Put all the ingredients in a bowl and whisk together well.
This recipe is equal to 1 pack of store-bought taco seasoning.

Store the mix in airtight ziplock bags or glass jars with good lids.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

 

Homemade Barbeque Sauce

  • 1 c. ketchup
  • 3 tbsp brown sugar
  • 1/2 cup water
  • 2 tsp Worcestershire sauce
  • 1 tsp barbeque spice (any mix you like)
  • 1 chopped Vidalia onion
  • salt and pepper to taste

Place all ingredients into a saucepan and bring to a boil making sure to stir constantly.
Reduce the heat to very low and let simmer for 10 minutes, stirring occasionally.

Use immediately on chicken, pork, or beef.

This sauce can also be stored for later use.  Cool the sauce thoroughly and pour it into glass canning jars and seal with good lids.  You can then refrigerate or freeze it for another time.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

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Homemade Italian Dressing

  • 1 1/3 cups olive or vegetable oil
  • 1/3 cup red wine vinegar
  • 1/4 tsp. whole peppercorns
  • pinch of hot pepper flakes
  • 3 cloves garlic
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

This is one of those recipes where you dump all of the ingredients in at one time. So simple! You can mix with a blender or
a food processor.  Just put everything in and pulse or process until smooth.

You can also make this dressing more or less flavorful by adjusting the amount of garlic and herbs.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

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Homemade Gravy Recipe

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups beef broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Place butter in a saucepan and let it melt.
Add flour and mix with a whisk until all the lumps are out.
Next, stir in salt and pepper.
Cook this mixture over medium-low heat for about 4 to 5 minutes (you just want your mixture to brown slightly.)
Reduce the heat and stir in beef broth. Make sure that you are stirring constantly.
Place the heat back to medium and cook until it reaches a boil.
Season to taste.

You can change this gravy to chicken or turkey by simply changing the beef broth to chicken or turkey broth.  If you are a vegetarian, you can also switch the beef broth to vegetable broth. You may need to use a little more seasoning depending on your taste.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

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Homemade Spagetti Sauce Recipe

  • 2 cans crushed tomatoes
  • 2 cans tomato puree
  • 1 small can tomato paste
  • 3 tbsp. olive oil
  • 5 cloves garlic
  • 1 lg. onion (chopped)
  • 2 tbsp. fresh parsley (minced)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp dried basil (minced)
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Heat olive oil in a large pot. Add chopped onion. When the onion is translucent, add in minced garlic. Cook both until they are lightly browned. Mix in tomato paste. Then add tomato puree, and the crushed tomatoes. Add all remaining seasonings and cook on very low heat for 6-8 hours.

Store in tightly sealed glass jars or other containers in the refrigerator.  If you use sturdy glass jars (canning jars) and appropriate lids, you can store this sauce in the freezer.  Be sure the sauce is cooled completely before putting the lids on the jars.

Make even more convenience foods right at home! You’ll save money, control ingredients, and avoid expensive “fast foods” when you start making your own favorite convenience foods. Click on here to find out about our informative resource Homemade Convenience Foods – and dig into over 200 recipes for handy convenience foods you can make at home.

Eliminate those prepackaged foods from your pantry, eat healthier and cheaper while still cooking fast. Order your copy today!

Zucchini Jam

Fruits and berries are spendy, but you or a friend are likely to have an abundance of zucchini. Also, pectin can be costly. This jam recipe bypasses both and is absolutely delicious!

6 C peeled and shredded zucchini
(remove seeds)
6 C sugar
1 16 oz. can crushed pineapple,undrained
1 6 oz Jello (any flavor)

Shred zucchini,
Put in large stock pot,
Cook on low heat until boiling
Stir often
Boil 10 minutes
Keep stirring

Add lemon juice, sugar and pineapple
Cook over medium heat,
Stirring constantly for 10 minutes more

Remove pan from heat,
Add Jello
Stir 1 minute

Ladle jam into hot jars

Seal