Now back to planning ahead. I made the cheesecake base for the dip and then also made our dessert on Sunday night and thank god I did.....my plan for Monday was to come home early and get things around before small group. I also got a call from Eric as I was walking out the door to go to work and he let me know we forgot the GPS in his car. No problem I NEVER get set-ups on Monday....well I spoke to soon! I had 2 referrals on Monday that were going home....now only one actually went home (yes this happens ALL the time) but the one that I did set up was in the country outside of Lincoln.....SO I had to print directions off the internet at work...GASP I know! I was happy the family had also given me directions via the phone.
But anyways Eric got a call at work telling him he would need to finish up the cheesecake and take them to small group because I would most definitely be late. I told him to put the White Chocolate Popcorn in a nice bowl.....Eric's response oh the plastic one in the pantry....Eric I said "nice" bowl....like the ones we got for wedding presents not the 99 cent special from Wal-Mart....sometimes I just know ;-) And of course I told him to take a picture so I could feature the recipe on the blog.....
Don't you just want to dig in....I know you do!Here's the Recipe:
2 cups cheddar cheese, shredded
2 cups sour cream, divided
1 package taco seasoning
3 eggs
1/2 can (4 oz) chopped green chilies
1/2 can (4 oz) chopped jalepenos
Topping:
2/3 cup salsa
1/2 cup green onions, sliced
1/3 cup tomatoes, chopped
1/4 cup black olives
Tortilla chips
Preheat oven to 350 degrees. In a large bowl, beat at medium speed cream cheese and cheddar cheese until fluffy. Blend in 1 cup of the sour cream and taco seasoning. Add eggs, one at a time, beating well after each addition. Mix in chiles/jalepenos. Pour into a 10-inch springform pan. Bake for 35-40 minutes. Remove from oven and cool 10 minutes. Top with remaining 1 cup sour cream. Bake 5 minutes longer. Remove from oven: loosen edges from rim of pan. Cool completely. Cover and refrigerate until chilled.3-4 hours. Remove pan rim. Put on plate an top with salsa, onions, tomatoes and olives. Serve with thick tortilla chips. Yield: 20 servings
Note: Half of the recipe can be made in an 8-inch springform pan.
Sorry I have been lagging in my blogging, work has been keeping me super busy and I haven't gotten home till at least 7:00 every night this week and I already know that is going to be true of tonight as well......Oh well at least business is picking up.....Well I better get to work!
That looks great!!
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