Posts Tagged ‘evaporated milk’
Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.
I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).
This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).
One year ago: Corn Salsa
Two years ago: Peanut Butter and Chocolate French Toast
Wow, it is October people! I have so much left that I need to do before the end of the year when I “officially” graduate that this whole time flying by thing is even less fun. More importantly is nailing down a job so that I don’t go without an income come the end of the year. Oh the joys of no longer being a student – boo real life!
When I was a writing/studying maniac and wasn’t baking as much, Sarah brought these delicious treats into the lab (not the actual lab of course, just our office). I immediately pulled out my camera and took pictures of them while asking for the recipe. I finally acquired said recipe, so today’s recipe was not made by me, but still felt the need to share it with the world. Just as the name indicates, they are graham cracker bars with a sweet cream filling with pecans and coconut. Yea, they’re pretty stinking amazing. They also don’t require turning on the oven which is always a plus.
To make up for yesterday, I am giving you a skinny chicken pasta dish for dinner tonight. That way you won’t feel guilty about all those cookies you will then eat for dessert! For those of you who did not make an eating-habit resolution (like myself), you still need to make this. It’s always a good time to eat something healthy AND delicious.
I’m at a loss of what else to say, because after two weeks of mental freedom I am back to the grind getting ready to set up more 12 hour experiments while attempting to write up two papers to be published on my research and then my dissertation in time to graduate this spring. Eeeek! Hopefully the food juices will not run completely dry inside of my brain in the meantime.
One year ago: Sweet ‘n’ Spicy Hawaiian Pizza
Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace dvd). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.
The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this soup is at all like theirs then it might be my favorite on their menu.
I served it with toasted whole wheat pita wedges that had been buttered and sprinkled with garlic powder inside. Mmmm.