Rosemary Bread

Ingredients

• 1 1/4-ounce packet active dry yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil, plus more for brushing and serving
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoons dried rosemary or 2 tablespoons fresh
• 1/4 teaspoon Italian seasoning
• 1 teaspoon fine salt
• 1/2 teaspoon kosher salt Freshly ground pepper

Directions

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, rosemary, Italian seasoning,  the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush a baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 3 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form loaf.  Place seam-side down on a prepared baking sheet. Repeat with the remaining dough.   Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt.. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Baked Sweet and Sour Chicken

Chicken:

• 3-4 boneless chicken breasts
• salt & pepper, to taste
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Sweet and Sour Sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt
• green onions, chopped

Directions:

Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the eggs and then the cornstarch to coat . Heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13  baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for 50 minutes to one hour and during the baking process you will need to turn the chicken every 15 minutes or so.   The sauce will be thick when done.  Serve with stir fry veggies and steamed or fried rice and garnish with chopped green onions.   

• Fried Rice
• 3 cups cooked white rice (day old or cold rice works best)
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.  Garnish with chopped green onions.

Jalapeno Popper Dip

Super yummy dip for your football party. 

Jalapeno Popper Dip

• 16 ounces cream cheese, at room temperature
• 1 cup mayonnaise
• 6 pieces of bacon, cooked and chopped up
• 4 jalapeños, minced, control the heat by removing the seeds and veins (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• 1/2 teaspoon kosher salt
• 1½ cups shredded cheddar cheese

Topping:

• 2/3 cup panko breadcrumbs
• 2/3 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F.

2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 8x12 baking dish.

3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.

4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.

Dijon Mustard Roasted Potatoes

Ingredients

• 2 1/2 pounds small red potatoes or Yukon Gold potatoes
• 1 large yellow onion, sliced
• 3 tablespoons good olive oil
• 3 tablespoons coarse ground Dijon mustard
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper 

Directions

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size and slice onions then place them on a sheet pan.  Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Turn the potatoes half way through cooking time so they brown evenly, adding another tablespoon of oil if needed. 

Crockpot Mexican Chicken (two meals from one dish)

Sorry, no actual picture of the dish this time.  Isn’t this crock pot adorable?  This is what my first one looked like (found on Etsy).  It was a good one.  I tried the recipe below last week and it was a winner.  Enjoy.

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
• 1 cup salsa
• 1 package taco seasoning
• 1 cup sour cream 
  

Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.  Serve over rice and top with cheese.

Bonus Chicken Enchilada Soup recipe for leftovers:

The next night I used the leftovers for a delicious soup.  I started by sautéing garlic, onions, and bell pepper in a little butter and then add in leftover chicken and sauce.  Thin with chicken stock and season if needed.  Serve with fried tortilla strips.  Yum! 

Baja Fish Tacos

These tacos certainly aren’t Tex-Mex but I like them anyway.  I can’t remember where I got the original recipe but I tweaked it slightly and they are delicious.
White Sauce
Ingredients:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1 teaspoon minced capers
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried dill weed
• 1/2 – 1  teaspoon ground cayenne pepper, depending on personal tastes

Directions:  Mix all ingredients together and refrigerate for at least 30 minutes.
Batter
Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1 cup beer

Directions:  Mix together and that’s it
Additional Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 12 corn tortillas
• 1/2 medium head cabbage, finely shredded
• lime wedges (not optional)

Directions:
Thaw your fish and, if necessary, cut into 3-4″ strips.  Heat oil on medium high.  Dip fish into batter and fry until nicely browned.  Warm tortillas in a iron skillet with a little oil until flexible.
Place fish, sauce and cabbage on tortilla and garnish with a squeeze of lime.

That's Why I Pray

They're back.

Crockpot Lasagna

Who knew lasagna could turn out so perfect in the crockpot??  It’s delicious and easy.  No need to cook the noodles first.  Genius!
Ingredients:

• 1 box lasagna noodles
• 16 oz cottage cheese
• 2 lbs ground beef, cooked and drained
• 2 - 26 ounce cans or jars of spaghetti sauce
• 2 cups shredded Italian cheese blend

Instructions:

1. Place cottage cheese into the food processor and pulse until the consistency of ricotta . Spoon a layer of sauce in bottom of crock pot. Sprinkle small amount of ground beef over top. Top with a layer of noodles, breaking to make them fit. Be sure to alternate which way the noodles go with each layer. Top noodles with a layer of each cheese. Repeat process until all ingredients are used, ending with sauce.
2. Cover and cook on low 6-8 hours.

Four Bean Salad

This falls under the category of retro recipes but I still like it.  It’s great to take to a barbecue or a picnic.
Ingredients

• 1 can green beans
• 1 can green peas
• 1 can baby lima beans
• 1 can kidney beans
• 1 can of white corn
• 1/4 cup of sliced red onion
• 1-1/2 cups of chopped celery
• 1 small bell pepper, diced small
• 1/2 tablespoon of kosher salt
• 1 cup of granulated sugar
• 1 cup of apple cider vinegar
• 1/2 cup of canola or vegetable oil 
• 1 teaspoon of paprika
• 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions
Drain and combine the green beans, peas, lima beans, corn, red onion, bell pepper, celery and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight.

Bacon, Cheese and Chive Biscuits

A tasty twist on my biscuit recipe for your Sunday morning breakfasts.  Delicious along side a fried egg and some hash browns or grits. 
Ingredients:

• 2 cups flour
• 2 tsp of baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 6 slices bacon, cooked and chopped
• 1 cup cheddar cheese, grated
• 2 tbsp chives
• 3/4 cup of buttermilk

Directions:
Preheat the oven to 425 degrees.   Mix all the dry ingredients together.   Cut the butter into pieces, and work into the flour mixture with  a pastry cutter until it resembles pea-sized crumbs.   Stir in bacon and cheese and add the liquid and mix/knead in bowl until dough forms, kneading as little as possible.   Turn out dough out on a floured surface and pat out to 3/4” thick.   Using a round cutter or glass cut out your biscuits out, don’t twist the dough. Place on a greased baking sheet close together but not touching and bake for 15 minutes or until the tops are slightly brown.
Makes 8 biscuits.

Just One More Bluebonnet Post

Precious State Flower

This isn’t my picture but I had to share the Hill Country Bluebonnets.  It was a good year for our precious state flower.  Wow!

Have a nice Sunday.

Virtual Game of Catch

Howdy!  It’s me Gus.  Please throw the ball!

I’m waiting…

It’s Mine!

Just look at this technique!!

Got it.  I ROCK!!!  Thanks for coming by to see my mad fielding skills!

Honey Ginger Glazed Tilapia

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)
Instructions:
Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.
Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork.

My Cowboy & the Budweiser Clydesdales

Howdy From Cowtown!  Don’t you love his Easter Bonnet?  Yesterday we had to take Dude’s (that’s what Pa has nicknamed him, you know we nickname everyone in this family) hat back to exchange it for a larger size.  While we were in the Stockyards, we had some bar-b-q at Riskey’s.    When we were through eating we sat on a bench under a shade tree trying to decide what we wanted to do next.  First Born announced that she wanted to see a horse.  A woman walking down the sidewalk overheard her and told us that the Budweiser Clydesdales were in a barn at the end of an alley close to where we were.  She was with the group caring for the horses and said it would be fine for us to come down and see them.  Talk about a treat!!!  If you have read my blog for awhile you probably know that I love, love, love the Budweiser Clydesdale commercials so you can imagine how excited I was.  First Born didn’t even know what a Clydesdale was.  I’m not sure how you live to be 30 years old and have no idea what a Clydesdale is…boy, was she shocked at the size of them.

Pay close attention to First Born’s nervous expressions in the next few photos.  LOL!

This was the friendliest horse of the entire team and wouldn’t leave Jude alone.  The horse was truly in love with him.  We laughed so hard.  Look at the babys face!!!!  LOL!

There were a few other people in the barn and they just stood back and watched this horse with the baby.  It was amazing to see.

I missed a few really good pictures because I was a little nervous that the horse was going to bite my little cowboy.  I also blurred a few because I was laughing so hard.

First Born put herself between the horse and the baby and the pretty Clydesdale was still trying to get to Jude.

Guess who else was there?  The Budweiser Dalmatian!  He was posing for photos and never once got out of the golf cart.  Adorable!

Jude preferred the dog over the horses.  He loves dogs since he is around Gus all of the time.

We had a great time in the barn with the animals, one we won’t forget.

Buttermilk Peach Pie

Recipe from Southern Plate

You just can’t get more southern than buttermilk pie and peaches.  I found this recipe at Southern Plate and it was delicious.  I didn’t feel like dragging out the cookbook so I searched for a crust recipe on the internet and used the one below.  You only need one crust for this recipe so just half the ingredients for the crust.

Ingredients

• 1 Can (29 oz) Yellow Cling Peaches in Heavy Syrup, drained
• 2 heaping tablespoons all purpose flour
• 1 Cup Sugar
• 3 Eggs
• 1/3 Cup Buttermilk
• 1/2 Cup Butter or Margarine, Melted
• 1 teaspoon Vanilla
• 1 deep dish pie shell, unbaked
• 1/2 teaspoon cinnamon

Instructions

1. Place peaches in bottom of pie shell.
2. In mixing bowl combine all other ingredients and mix with whisk until well combined.
3. Pour over peaches.
4. Place pie on baking sheet and bake at 350 for forty minutes, or until the middle doesn't jiggle when moved.

All Butter, Really Flaky Pie Dough from Smitten Kitchen

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

What’s Blooming at the Ponderosa

Hello friends!  What’s going on in your world?  We’re having beautiful weather this weekend so I’ll be out in the yard if anyone is looking for me.  Just use the side gate if you stop by.  I’ll be waiting on you with a big glass of iced tea.

Flowers make me happy.    Click on the photo below to see this strange fern, so cool!

New growth makes me happy.

Geraniums ARE happiness.

I love blooming vines.

My tiny backyard is alive with blooms and new growth.

The Japanese maple (aka, the love fern) didn’t quite survive the drought we had last year but there is still one living branch and it’s beautiful.

It will probably be replaced in the fall if we are still here.

Lady Banks rose is as full as ever.

These cuties were actually blooming a couple of weeks ago.

That’s it for the backyard.  I may post the front yard blooms later this week. 

 

P.S.  First Born got that great job she’s been waiting to hear about.  I’m so HAPPY for her!!!! 

King Ranch Chicken

No picture for this one.  I’m sure most people have the recipe for this, I’m adding this to the recipes for my daughter.
Ingredients:

• 1 whole fryer cooked in water and seasoned with cumin, onion, celery and garlic.  debone chicken and shred.  Reserve 1 cup broth. 
• 12 corn tortillas
• 3 tbsp butter
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cups of grated cheddar cheese or Monterey jack blend
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1/2 - 1 cup of reserved chicken broth
• 1 can of Ro-Tel tomatoes
• 1 tsp. of chile powder

Directions:  Preheat oven to 350 degrees.   Saute onion and bell pepper in butter until soft and add soups, broth, Ro-Tel tomatoes and chile powder; stir until smooth.   Remove from heat and add shredded chicken to the soup mixture.  In a 9x13 casserole dish begin layering chicken/soup mixture, tortillas and cheese, ending with cheese on top.  Bake uncovered for half an hour or until brown and bubbling.

Perfect Texas Salsa

This salsa is super easy and delicious and will make you feel like a real Texan no matter where you live. 

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, diced small
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (I don’t like things too hot so I seed mine and use about 1/2 large jalapeno)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 handful fresh cilantro (easy on the cilantro, you can always add more later)
• juice of 1 lime

Directions:

Put all the ingredients except onion in the food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Add in onion and pulse once.  Taste and adjust salt to your liking.

Crockpot Shredded Chicken Tacos

This is almost not even a recipe.  Let’s just call it an UN-recipe.  It’s so ridiculously easy and it turns out great!
UN-Ingredients:

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 ounces, I used about 12 ounces because that’s all I had and it was plenty)

UN-Directions:
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Only in Cowtown

Only in Cowtown could you get held up on the way to a job interview by a cattle drive.  It happened to me.  Really, I’m not kidding!  I had a job interview down in the Stockyards.  Crazy, right?  The interview didn’t go all that well but the trip getting there was great!  I love my city and I love being a Texan!!! 

God bless Texas.

Mini Corny Dog Muffins

It’s Super Bowl party time!  Honestly, I don’t even know who is playing but we love football food and the Super Bowl commercials so I’m planning the menu today.  I’ll be trying this fun finger food recipe that I found on Pinterest along with some crockpot chicken tacos, salsa, guacamole, spicy roasted chickpeas and brownies for dessert.  I’ll post some of these recipes later after I make sure they are worthy.

For all of you that have been requesting a Gus post, I’ll be getting my camera out today and trying to get some pictures of my boy. 

Ingredients:

• 1/2 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 8-10 all-beef hot dogs, cut into 1″ bites

Directions:

1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

2. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.  Serve with mustard for dipping.

Barbecue Sauce

Ingredients:

• 1 cup ketchup
• 2 garlic cloves, finely chopped
• 2 tbsp brown sugar
• 2 tbsp dark amber maple syrup
• 2 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 1 tsp smoked sweet paprika
• 1/2 tsp coarse black pepper (or more to taste)

Directions:
Place a small sauce pot over medium heat and add all the ingredients. Once the mixture starts to steam reduce the heat to medium low and let it cook for 15 to 20 minutes until slightly thickened and flavors are combined.

Bourbon Orange BBQ Sauce

Also add in:

• 2 tablespoons Dijon mustard
• 2 shots of bourbon
• Juice of 1/2 orange

Bacon Egg and Hash Brown Muffins

This recipe is like a country breakfast in a muffin.  You could mix these up the night before and pop in the oven when you wake up for an easy breakfast for company.  These tasty muffins could also be made ahead and individually frozen for a breakfast on the run.  I have plans this year to start packing Hillbilly’s breakfast and lunch for work so that we can save a little money and he said this one is a keeper.

Ingredients:

• 3 cups frozen hash brown potatoes
• 5 eggs
• 5 slices bacon, cooked crisp and crumbled
• 1/2 cup diced ham
• 1/4 cup evaporated milk
• 1/2 tsp mustard powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1 cup shredded cheddar cheese

Directions:

Put hash browns on a microwave proof covered dish and cook for 2 minutes and then allow to cool.  In a large bowl mix together the bacon, hash browns, milk, eggs, seasonings and  the cheese in a bowl, mix well.   Divide mixture into 9-12 well greased muffin tins.   Bake at 375 for 20 minutes.

Black-eyed Pea Dip

We need some good luck up in here so black-eyed peas are on the menu today along with cabbage for prosperity.  We also had this yummy dip last night while we waited on the New Year.

I took the PW’s recipe and changed it slightly by adding some corn, omitting the hot sauce and using jalapeno juice in it’s place.   Make it today for good luck in 2012.  Happy New Year, y’all!

Ingredients:

• 1  can black-eyed peas
• 1/4 cup onion, chopped fine
• 1/4 cup sour cream
• 2 tsp jarred jalapenos, chopped fine
• 1 cup sharp cheddar cheese, grated
• 1/2 cup corn kernels
• 3 tbsp salsa
• 1 tbsp jalapeno juice
• salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash about half of them.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!