Salsa Cream Chicken

Ingredients:

• 4 boneless chicken breasts (cubed)
• 3/4 cup salsa
• 4 oz cream cheese

Directions:

1. Cook chicken in a skillet until no longer pink.
2. Add salsa and stir.
3. Add cream cheese in chunks and stir to melt.

Avocado Sour Cream Dip

Ingredients:

• 4 - Hass avocados
• 1 - 16oz container sour cream
• 1 - can Rotel tomatoes
• 1 tbsp garlic powder
• 1 - 4oz can green chilies
• 2 tsp salt
• 1 tsp lemon juice
• 3oz cream cheese
• Cilantro to taste

Directions:

1. Put all ingredients in a food processor or blender and blend well.
2. Add salt, cilantro and garlic to suit taste.

Easy Crock Pot Potato Soup

Ingredients:

• 1 30oz bag of frozen diced hash browns
• 1 32oz box of chicken broth
• 1 10oz can of cream of chicken soup
• 1 8oz pkg of cream cheese
• 3 oz of bacon bits
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

Directions:

1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot and mix occasionally throughout the hour. Once the cream cheese is completely mixed in, it's ready to serve.
4. Top with cheddar cheese and some additional bacon bits.

Jalapeno Popper Dip

Ingredients:

• 2 (8 ounce) packages of cream cheese, room temperature
• 1 cup mayo
• 1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
• 1/2 cup Parmesan cheese
• 1 (4 ounce) can chopped green chillies 
• 1 (4 ounce) can diced jalapenos
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese (yes another 1/2 cup)
• 1/2 stick of butter, melted

Directions:

1. Combine the first 6 ingredients in a mixer or food processor and blend until smooth. You do NOT need to drain the cans of chillies or jalapenos.
2. Spread the dip into a greased casserole dish. I used a large pie plate.
3. In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.
4. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes. 
5. You want the top to get browned and the dip to be heated through and bubble gently on the edges.
6. You do NOT want to over-bake this dip. The mayo will begin to separate and leave you with a greasy mess.

Bourbon BBQ Sauce

Ingredients:

• 1/2 onion, minced
• 4 cloves garlic, minced
• 3/4 cup bourbon whiskey
• 1/2 tsp ground black pepper
• 1/2 tbsp salt
• 2 cups ketchup (Whataburger Spicy Ketchup is great)
• 1/4 cup tomato paste
• 1/2 cup apple cider vinegar
• 2 tbsp liquid smoke flavoring
• 1/4 cup Worcestershire sauce
• 1/2 cup packed brown sugar

Directions:

1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
2. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
3. Makes 4 cups (16 servings).

Dry Pork Rub for Ribs & Pulled Pork

Ingredients:

• 1/4 cup paprika
• 1/8 cup fresh ground black pepper
• 1-2 tbsp. garlic powder
• 1-2 tbsp. onion powder
• 1 tbsp cayenne pepper
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tbsp cumin

Directions:

1. Mix all ingredients together.

Quick & Easy Creamy Tomato Basil Soup

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

Easy Tomato Basil Soup

Ingredients:

• 2 cups good quality tomato basil spaghetti sauce (in a jar)
• 2 cups half & half
• 2 fresh basil leaves (chopped) or 1/2 tsp. dried basil
• 1/4 cup butter
• Salt, garlic powder, pepper to taste

Directions:

1. Mix all ingredients together and heat just until butter is melted.
2. Let stand a minimum of 30 minutes for flavors to blend.
3. Can be refrigerated for 2-3 days.