Crockpot Queso
8 oz. organic pepper jack cheese, shredded
8 oz. organic Monterery Jack cheese, shredded
8 oz. organic cream cheese
1 4-oz. can organic green chilis, drained
2 herb garden green onions, sliced thin
1/2 cup organic whole milk
1/2 tsp. homemade garlic powder
Stir together all ingredients in a crockpot. Cook on low for 4 hours or until melted. Note: Some organic canned chili's may differ in size, and you could cube the cheese too, but it will take a bit longer (block cheese makes a creamer dip vs. buying already shredded cheese). Sorry for the bad photo, but my husband was gobbling it up, ha ha! I do think it needs maybe a jalapeno next time.
Not sure if this is the reason my biscuits are flaky with layers, but it may be. I watched a cooking show and if you "shred" the butter vs. cube you get a better rise with the biscuits. I cube, but them use a butter blender to cut the butter chunks up a bit more.
I baked up some whiskey sticks for snacking. I needed to use up some organic pretzels I had.
Not the best photo, but I finally got around to making biscuits and gravy for dinner one night. I could not find my recipe for "fried" apples, so I used a new one and love it. It's a "copycat" recipe and baked in the crockpot.
So thankful for the rain we got. My garden and flower beds got a nice soaking. The rainy days have also helped me get caught up with laundry and other indoor tasks.
One dose of Mother Nature's rain and the garlic ramps were one. Now, if my radishes come up fast, I see some dip in the making.
I hope everyone is doing well. I seem to see such a lack of blogposts lately. Our state is back to normal thankfully. All restrictions have lifted. It has been so nice to see people's faces and beautiful smiles again. I hope your weekend is fabulous!
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