Turkey and Cheese Pinwheels

So I'm currently on this magical journey called pregnancy, with the added *bonus* of caring for a toddler at the same time. I'm freaking tired, you guys. Judah has an insurmountable arsenal of energy, and I'm just praying that Levi has a quiet spirit. But knowing my luck, he won't. In fact, you may never hear from me again after this summer.

But seriously, I'm so sickeningly in love with him I don't even care. Bring on the next crazy one.

{For even more pictures of my gorgeous offspring, follow me on Instagram!}

Back to what I was saying. I'm tired. And hormonal. And always, always hungry, and always craving something. This pregnancy, that something is deli meat. My friend, Christie, introduced these to me several months ago. She made them with jalapeño poppers for dinner. And I knew we'd be best friends forever.

What I love about this is it's a glorified sandwich. If you were to serve me a turkey sandwich at a party, I might be put off {not really, I'd probably love it, but possibly someone else}. But cut it into tiny pieces and I'm smitten. It's incredibly versatile, and just a good choice all around. Oh, and it's my new favorite food, for anyone who's taking notes.


Ingredients:

• Extra large tortillas
• Turkey slices
• Cheese slices
• Cream cheese
• Ranch
• Shredded lettuce (optional)
• Dijon mustard (optional)
• Hummus (optional)

Directions:

Lay out your tortilla.

Spread a thin layer of cream cheese over the top.

I'm sure by now you're familiar with my Ranch dressing obsession, but even so, have you tried this stuff?? I had a coupon, and now I'm hooked.

Lay out yer cheese.

Add the turkey.

Roll it up nice and tight, ignoring my apparently 90-year-old hands in this picture. If needed, dab a bit of cream cheese on the end of the tortilla so it'll stick and stay rolled up.

The hard part is over. Refrigerate without cutting for a few hours.

After the few hours are up, go ahead and slice thinly into pinwheels. Sorry about the lighting. The days are short.

And that's it! You're done. Go. To. Town.


Love and pinwheels,

 

Hot corn dip

I accidentally came across this peculiar dip at a friend's wedding last year. I was extremely hesitant to try it because of the tomatoes (just being honest), but after hours in a bridesmaids dress, I was ready to dive into just about anything. This dip is colorful, spicy, perfectly creamy and is an amazing side dish at a summer barbecue. Plus, it's super quick. And cheap.

Ingredients:

• 1 can white corn, drained
• 1 can yellow corn, drained
• 1 can diced tomatoes with green chile peppers, drained
•  1 package cream cheese, diced
• Make sure it's softened
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Chopped cilantro
• Don't skip this ingredient!

Directions

• Preheat oven to 350 degrees
•  In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers
• Add cream cheese dices, chili powder, garlic powder and cilantro. Combine thoroughly.
• Bake for 30 minutes or until hot 'n bubbly 
• Serve with tortilla chips
• The ones with the hint of lime go great with this dip

Pinky promise, your guests will L-O-V-E this.


Love and chips-'n-dip,
Rachael

Spicy refried bean dip

I've been left to fend for myself. There's snow...so much snow that I can't even drive myself to work. I have to be carted around in my husband's Jeep like a 15-year-old kid who dreams about getting her learner's permit. My life no longer includes leisurely trips to the grocery store or determined sessions at the gym. It now consists of running out of toilet paper and knowing we can't get any, and feeling the walls caving in around me by the second.

Granted, it's only been two days, but these two days have been long and hard for this California girl. Instead of going to the store to pick up whatever I need to make dinner, I'm having to improvise with whatever happens to be in my pantry. That's where this little piece of melted heaven was conceived...behind the peanut butter, next to the 2-year-old box of mac and cheese, a star was born.

Plus my husband was watching football, so I figured that as long as I could hear the game going on in the next room as I sit in our bed watching Grey's Anatomy, I'm justified in having this for dinner.

And you are, too.

Ingredients:

• 1/2 a block of Velveeta cheese
• 1/4 block Neufchatel cheese 
• 1/2 can chunky salsa 
• 1 tsp cayenne pepper

Directions:

• First, grab that block of Velveeta cheese in the back of your pantry and cut it in half. Take that half and cut it up into cubes.
• Now add the Neufchatel cheese (or cream cheese). Mix it up under medium heat until it's melted.
• Add one can of refried beans and stir.

• Pour in 1/2 can of your favorite salsa. I used Taco Bell mild chunky salsa.

• Stir that up!

• Add a dash of cayenne pepper. This gives it a spicy kick.

Voila! This is the best worst snack you'll ever eat.

Love and cheese,
Rachael

8 Layer Mexican Dip

Because nothing says New Year's weight-loss resolution like a Mexican dip, and because seven layers wasn't enough.

And I officially make too many Mexican dishes.

What you'll need:
1 can refried beans
Taco seasoning
1 can chopped green chilis
Sour Cream
Guacamole
Taco sauce
1 can rotel
1 can sliced olives
1 bag shredded Mexican cheese
1 block shredded Monterrey Jack cheese

Throw the can of refried beans in a pan over medium high heat.

Add some taco sauce.

And some taco seasoning.

And the can of undrained chilis.

Mix it all up and let it sit for a minute or two. This gets rid of most of the "canned" taste.

 Add the beans to a 13x9 dish.

Add the Mexican cheese.

Now throw the sour cream into a pan over low/medium heat.

Add a splash of taco sauce.

Mix it up! We're trying to give this a little KICK.

Gently smooth it on top of the cheese.

Smooth the guacamole on top of the sour cream. Don't be concerned if they blend together-they have an undeniable chemistry.

Sprinkle the top with rinsed black beans.

Top with the freshly grated Monterrey Jack cheese

 Top with the can of drained rotel.

And finally, sprinkle with the sliced olives that no one really likes.

But you have to have them.

So throw out the resolutions, grab the tortilla chips, and go to town.

Love and beans,
Rachael

Smoky cheese ball

I love a good cheese ball. I recently co-hosted a bridal shower for a friend at work, and I made this as a "filler"-you know, that awkward food item that sits at the end of the table just looking pretty.

Kinda' like my friend Britt. Everyone likes her for her looks. Her whole life consists of sitting quietly, looking pretty.

Okay, that's not true. She wants to be a missionary, which suggests she has some substance. Here we are in a way too intimate pose. But hey, we are soulmates. This is nothing. One of my most embarrassing moments in life involves Brittany, a bathtub (which involves a naked me...but a fully-clothed Britt), some goldfish, and my walk-in closet. Don't ask.

Britt loves my cheese ball.

Anyway, back to the recipe and the shower. My whole office fell madly in love with this ball of lard, especially my boss. I'm going to start making one for him for every holiday, birthday, or Tuesday I work there. It's good for job security.

Let me go ahead and give you this recipe before I say too much. Oh, and this is by no means an original recipe. If you've ever been to a company picnic or potluck, you've probably seen some variation of this. It's an oldie but a goodie!

Ingredients:

• 2  8-ounce packages  cream cheese
• 2  cups  finely shredded smoked cheddar, Swiss, or Gouda cheese (I'm boring and use cheddar)
• 1/2  cup  butter or margarine
• 2  tablespoons  milk
• 2  tablespoons soy sauce
• 2  tablespoons worchestire sauce
• Assorted crackers

Directions:

Beat cream cheese and butter until creamy.

Like this.

Add the milk.

And the soy sauce and worcestershire sauce. Mix it up!

Let it sit for 24 hours, then mold into a ball. It's not seen in the picture, but roll the cheese ball in shredded cheddar cheese.

Serve with assorted crackers and enjoy! To keep longer, keep in saran wrap and refrigerate.

Love and "more cheese please,"

"Doney Dip" (Chili cheese 'n bean dip)

This is a staple in the Doney family, thus the fitting name. There have been several times over the years that random people have emerged out of nowhere just to ask for the dip recipe; whether it be on Facebook, via e-mail or a random text. It's that good...perfect for birthday parties, the Super Bowl or pre-Christmas dinner to keep everyone's blood sugar from plummeting. The best part is it is so easy. It's three ingredients and a crock pot :)

Ingredients:

• 2 cans of chili, one with beans and one without
• 1 block of cream cheese
• 1 bag of mexican cheese
• This serves about 6 people. I double the recipe if I need to serve more than that.

Directions:

• Put all the items in the crock pot in that order (chili first, then cream cheese and mexican cheese). As silly as it sounds, I've done it in a different order and it's burned. 
• Do not stir right away. You need to let it sit in the crock pot for about 3 hours before you stir it. I put it on low in the crock pot for a total of about 6 hours. After the first 3, I stir it once an hour. Serve with chips and enjoy!

Love and chips 'n dip,

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