Green Chili Cheesey Queso w/Buttery Rhodes Rolls

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Green Chili Cheesey Queso w/Buttery Rhodes Rolls

If that title didn’t catch your eye, I bet the picture below will:

Recipe and photo credit @newmexicomilkmaid #newmexicomilkmaid

This is the coolest cast iron skillet appetizer creation, and it’s delish and easy to make! I went pretty much by the recipe on round 1, then of course changed it up a bit for round 2. Cutting the rolls in 1/2 before placing them in the skillet will provide more dipping power and don’t be afraid of the pepper flakes! Next time I’m going to add a little more parmesan. I guarantee you that this dish won’t have any leftovers. I hope you give it a whirl – super easy and be sure to hop on over to meet Tara @newmexicomilkmaid

Thanks for stopping by, and Happy Saturday!
~Connie Kaye

Green Chili Queso

  • Servings: 15
  • Difficulty: easy
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Ingredients

Rolls:
12 Rhodes Thaw, Rise and Bake frozen dinner rolls, cut in half
2 tbsp melted butter
1/4 tsp garlic
1/4 tsp Italian herb seasoning

Green Chile Queso:
1 tsp basil
1/2 tsp red chile pepper flakes
2 cloves garlic
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 cup romano, parmesan, and asiago cheese blend, shredded (or Italian blend)
1/4 cup sour cream
8 oz cream cheese
14 oz artichoke hearts, drained and chopped
1 cup green chiles, drained
Salt, pepper, garlic salt to taste

Directions

*Grease a 12″ cast iron skillet with butter.

*Place 12 frozen Rhodes dinner rolls around the outside of the skillet. Recommend to cute them in half, but either way works. Cover and let thaw and rise at room temperature for 3-5 hours.

*Preheat oven to 375°.

*Using a hand mixer, mix queso ingredients until well combined. After the rolls have thawed, add cheese mixture to the center of the skillet.

*Combine the melted butter and herbs. Brush butter, herb mixture over the top of the rolls. Sprinkle with additional cheese.

*Bake at 375° for 20-25 minutes. Reduce heat to 350° for the final 10 minutes as rolls will get to brown.

Use rolls, tortilla chips, steak cubes, veggies, or just your finger to dip queso!


It’s fall y’all, and time for pumpkin goodies!

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It’s fall y’all, and time for pumpkin goodies!

I’ve been eyeballing that canned pumpkin in my pantry — I’m sooo ready for some pumpkin bread, but it just didn’t seem right when the Kansas toaster oven is still set on 90+ degrees. However, we are finally enjoying some nice fall weather and my good friend Heather recently made pumpkin muffins. Look at these babies:

recipe courtesy of prettysimplesweet.com

She said these were super easy, and I’m definitely adding these to my fall baking list. Recipe below, and drop your email address to have easy recipes and tips delivered directly to your inbox! Thanks for stopping by!

~Connie Kaye

Pumpkin Muffins

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Ingredients:

MUFFIN INGREDIENTS
1 and 2/3 cups all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup light or dark brown sugar
1/2 cup vegetable or canola oil
1 and 1/4 cups pumpkin puree (canned or fresh)
1/4 cup milk

STREUSEL TOPPING INGREDIENTS
1/2 cup brown sugar, lightly packed
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 tsp cinnamon
1/8 tsp salt
1/4 cup unsalted butter, cold and cut into small pieces

Preheat oven to 375°. Grease a muffin pan or line with muffin liners.

Muffins: In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
Divide batter among muffin cups and top with streusel topping.

Streusel topping:
Stir together all dry ingredients. Use a fork or pastry cutter to cut into the mixture until it has the texture of coarse meal. Sprinkle on top of muffins.

Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Store in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

Now THIS is a birthday dessert bar!

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One of my absolute favorite people had a birthday this week, and it just happened to be Sweet Sixteen! We made some simple turtle sundaes in her honor, but she REALLY did it up for the family bash!

Sharing a few pics of her creations, and let’s just leave this here: she knows her way around a cake pop! Drop me a comment below and I’ll share recipes, tips and tricks from the baker if you wish.

Most of all: HAPPY BIRTHDAY GABBY!

It’s Strawberry Pie Sunday….

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It’s Strawberry Pie Sunday….

Haven’t made this super easy pie for quite awhile, but I thought it would be a great dessert after smoked pork tenderloin on the Traeger tonight! You’ll notice I threw in a few blackberries and blueberries for good measure, it should be delicious.

Take a trip over here to see the super simple recipe, and check out my other posts for easy ways to step up your cooking game! Happy Sunday!

~Connie Kaye

Easy cinnamon rolls….and a little pre-birthday advice!

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Easy cinnamon rolls….and a little pre-birthday advice!

Tomorrow I will be celebrating another trip around the sun, and as my amazing husband tells me, it’s my birthday MONTH so I started yesterday! I took the afternoon off today, and wanted to share just a couple random tidbits of advice, but please take a look below because that easy dough I posted to make sausage rolls magically turns into cinnamon rolls. Thank you again Kari for sharing, and be sure to follow her on Instagram and Facebook @CustomCreationsbyK. So here goes:

  1. Vacation days — take ’em. Your earn them for a reason (good advice that I plan to implement further in 2021)
  2. The margaritas at Spangles are REAL! Yep, they’re good, and cheap. Take a trip through the drive thru!
  3. Schedule a massage, or a pedi, or whatever floats your boat. The point is, do something FOR YOU!!
  4. Hug the ones you love often. You don’t know what tomorrow holds!
  5. Call your mom – there will come a day that you can’t.
  6. Stop saying “I’m going to…” DO IT!

I could go on, but going to go make some of these amazing cinnamon rolls that you see below. And for more of my random Kansas musings give me a follow!

Happy Easter, Connie Kaye

Let dough rise as directed in basic dough recipe for sausage rolls, then punch down. Roll in rectangle as show above, spread with softened butter, sprinkle with brown sugar, then cinnamon & white sugar mixture. Best to cut with dental floss (NOT flavored) as it doesn’t smash the dough — place the dental floss under the roll and bring both sides together to cut. Place in lightly greased pan (pictures are 9×9) and let rise about 20 – 30 minutes, then bake at 350 for about 25 minutes.

To be a Sausage Roll, or not to be….that is the question.

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To be a Sausage Roll, or not to be….that is the question.

Hi I’m Kari West, from rural Girard, and I am hijacking Connie Kaye’s Kitchen Blog this week. I am going to share a recipe for some of the most versatile, yet easiest yeast bread dough you will ever make and turn into a family favorite breakfast of homemade sausage and cheese rolls. (This recipe is a copy cat inspired by Johnson’s Daylight Donuts in Fort Scott.)

I met Connie nearly 20 years ago when working in Fort Scott, and she introduced me to these tasty little treats.

Here’s what you’ll need to get started:
1 Batch of Best Ever Dough
1 lb of Sausage (I like to use Hillshire Farms Polish Sausage or Beef)
Cheese (Velveeta, Pepper Jack, Gouda, all work well)
Milk to baste the rolls.

A little preview of what’s to come:

Bread Dough:
1 c. Warm Milk
1 TBSP Instant Dry Yeast
2 TBSP Sugar
1 TSP Salt
3 TBSP Softened Butter
1 Egg
3 c. All Purpose Flour
1 tsp. Vanilla

A couple of pro-tips: Preheat your oven to 125 degrees. (Trust me on this one.) And I use my stand mixer to do the heavy lifting.

So let’s get started:
In the mixer bowl, combine warm milk, yeast, sugar, salt, butter and eggs. Add in the flour and use your dough hook to mix at a low speed. Once the flour starts to incorporate, increase to medium speed.

The dough mixture should be tacky, but not stick to your hands. It should be soft. You can add a little more flour if needed. Transfer the dough to lightly greased mixing bowl. (I use my Grandma Antonetti’s Bread Crock.) Cover loosely with Press & Seal or wax paper. Shut OFF oven. Place covered bowl in warm oven for 1 hour to rise. The dough will double in size.

While it is rising, lightly grease a baking sheet. Use this time to cut sausage into quarters lengthwise, and cheese to match. (Really anything you want to stuff in them.) When your hour is up, take the dough out of the oven, and preheat the oven to 350 degrees.

On a generously floured surface, punch and dump the dough. Use rolling pin to roll into a 12 inch x 18 inch rectangle. Rolled dough should be about 1/4 inch thick. Cut into squares (I use a pizza cutter), place cheese, sausage and bring ends together, and then roll the other pinching the seams to keep the cheese in the roll during baking. Place on baking sheet and brush with milk or melted butter. (At this point, you can add jalapeños on top, Everything but Bagel seasoning, etc.)

Bake until golden brown, about 15-20 minutes. Serve with your choice of dipping sauce. (We like Jalapeno Ranch or Spicy Mustard). This same dough can be used to make a basic loaf of bread, chop into small pieces for Monkey Bread, Cinnamon Rolls, or roll thin and par-bake for Pizza Crust.

Thank you to my good friend Kari for dropping by this week. Give these a whirl (printable recipe below) — so amazing, and for more scratch made favorites or life on the farm, follow her on Instagram and Facebook @CustomCreationsbyK

And before you go, follow me for more good food and fun!

~Connie Kaye

Sausage Rolls

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Ingredients
1 C. warm milk
1 TBSP Instant Dry Yeast
2 TBSP Sugar
1 TSP Salt
3 TBSP Softened Butter
1 Egg
1 tsp. vanilla
3 c. All Purpose Flour
Sausage and cheese of choice

Preheat oven to 125 degrees. Combine first 6 ingredients and add in the flour. Use your dough hook if you are using a stand mixer at low speed. Once the flour starts to incorporate, increase to medium speed. The dough mixture should be tacky, but not stick to your hands. It should be soft, and add a little more flour if needed. Transfer the dough to lightly greased mixing bowl and cover loosely with Press & Seal or wax paper.

Shut OFF the oven, and place covered bowl in warm oven for 1 hour to rise (the dough should double in size). While it is rising, lightly grease a baking sheet. Use this time to cut sausage into quarters lengthwise, and cheese to match.

When your hour is up, take the dough out of the oven, and preheat the oven to 350 degrees. On a generously floured surface, punch and dump the dough. Use a rolling pin to roll into a 12 inch x 18 inch rectangle. Rolled dough should be about 1/4 inch thick. Cut into squares (pizza cutter works amazing), place cheese, sausage and bring ends together, and then roll the other pinching the seams to keep the cheese in the roll during baking. Place on baking sheet and brush with milk or melted butter, and add whatever you wish to the top (or nothing…). Bake until golden brown, about 15-20 minutes. Serve with dipping sauce if desired.

I’m back…..

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Been a while since I’ve dropped by here, but don’t count me out! I have some great new stuff to share, and I’m going to start with something as simple as making your fresh pineapple better (did you notice all the yummy fresh fruit in the grocery stores lately?)

I used to chop the top off my pineapple and proceed to skin it. Doesn’t matter how you cut it, but next time, try twisting it off, as such:

Next, place your pineapple upside down to sit for a few hours, as this will allow the juices to re-distribute, thus netting a much yummier piece of fruit:

I think we can all agree that 2020 was quite a year, it sure was for me! But with the love and help of family and friends, I emerged stronger. Bring it 2021! Enjoy this beautiful weather and thank goodness for sunshine!
~Connie Kaye

Introducing…..Just Gen!

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Introducing…..Just Gen!

Meet the aspiring cook of my neighborhood…..Gen! She and her sister, Gabby, have perfected their video and TikTok skills over the last few months, and her latest creation is a copycat Chick-Fil-A Milkshake. Not sure about you, but anything ice cream/cold, etc., during these super hot days is welcomed! Oh yeah, and the standard ingredient will be sprinkles – not a bad idea. I invite you to check out her You Tube channel here https://www.youtube.com/watch?v=AcXmPF1jzCE . You can also check out her grilled peaches which I made with Gen and Gabby a few years ago. My original post and recipe is here but Gen’s recipe on her YouTube channel is better! Stay cool!
~Connie Kaye

Pig Candy

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Pig Candy

Those two little words got your attention, didn’t they?? Well if they didn’t, try BACON candy!

I met Danielle (Diva Q) at the American Royal BBQ Contest last fall, and even sort of broke my way into the Traeger tent to get a pic snapped with her. (Pinned here: https://twitter.com/ConnieBeene1) I promptly put this recipe book on my Christmas list:

I made a couple of edits to the original recipe, cuz that’s what I always do, and I’m sharing it below. We made more today to share at work, but in actuality, not sure it’ll make it that far. Words of caution….super easy to burn it on the smoker (or grill), so keep it low and check it often. Diva’s original recipe says to use chipotle powder, but take it easy, because it’s POTENT! We used this on the batch today, and it came out delish also :

A delicious option from the Kosmos family of BBQ goodies

Mix it up a bit with your favorite spices — after all, it’s BACON!! Thanks for stopping by, and for more deliciousness delivered to your Inbox, click the Follow button! Enjoy!
~Connie Kaye

Pig Candy

  • Servings: 12
  • Difficulty: easy
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Ingredients

1 lb thin sliced bacon
1/2 cup pure maple syrup
1.5 cups brown sugar
1 tbsp chipotle powder (or to taste), or your choice of BBQ seasonings

Directions

Place the bacon slices in a single layer on a large disposable, perforated aluminum pan. Brush each bacon slice with maple syrup. Sprinkle generously with brown sugar, then chipotle powder or your favorite BBQ rub/spice.

Place the pan on the grill (approx 350 degrees) and grill until the bacon has absorbed the brown sugar and is crispy, about 1 hour. Remove the bacon from the pan and place in a single layer on a wire rack set over a rimmed baking sheet. Set aside at room temperature until the surface of the bacon is dry, or close to it. If you have any left at this point (doubtful), refrigerate in an airtight container with parchment paper between the layers and use within 1 week.