TEXAS TRASH DIP aka CHEESY BAKED COWBOY DIP ~ BLOG 365.14

This is one of those southern recipes (in one form or another) that magically appears on potluck tables, football tailgating parties or backyard BBQs during the cooler months. Warm, cheesy and the creamy richness of cream cheese plus the smoky and savory notes of bacon added to the subtle heat of jalapeño makes this dip both delicious and addicting! Serve it with freshly made tortilla chips, crackers or even vegetable sticks for a super tasty appetizer that your guests will make disappear in no time! The chopped green onions on top add an extra burst of color and flavor. Not a “looker”, but definitely a “taster” 😀

TEXAS TRASH DIP aka CHEESY BAKED COWBOY DIP

2 cans (15.25 ounces each) whole kernel corn, drained **
1 can (15 ounces) black beans, rinsed, drained
½ cup Duke’s mayonnaise
4 ounces cream cheese, diced small and then softened
1 + ½ cups mild cheddar cheese, shredded
1 + ½ cups mozzarella cheese, shredded
½ cup FINELY grated Parmesan cheese
1 jalapeño pepper, seeded, FINELY diced
8 slices thick-cut bacon, cooked, crumbled
1 medium red onion, FINELY diced
FRESH ground sea salt and black pepper
1 bunch green onions, chopped for garnish
Chopped tomatoes, for garnish

  • Preheat oven to 350°.
    In a medium, oven-safe skillet, combine corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, Parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir until combined.

  • Top with the remaining cheddar and mozzarella cheese.

  • Bake 25-30 minutes until the cheese is melted and the dip is heated through.

  • Garnish with green onions and FRESH chopped tomatoes.
  • Serve with tortilla chips, crackers, and fresh vegetables for dipping.


**As an alternative I use 3 cans of Green Giant Mexican Corn or white shoepeg corn.
To make the cream cheese easier to dice, place it in the freezer for 20-230 minutes and then soften.

COWBOY BREAD aka CINNAMON COFFEE CAKE ~ BLOG 366.82

COWBOY BREAD
CAKE
2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

TOPPING
1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.

ASSEMBLY

  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES

8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.

or try my COWGIRL KISSES