Momma’s Tuna Salad

15-fat-burning-foodsI love tuna salad and I think I am the only one in my house that will actually eat tuna. However, anytime anyone else has tried my tuna salad they loved it and wanted the recipe. I usually make tuna salad the most in the summer time so I thought I would share how I do it. 🙂 Hope you enjoy and please feel free to leave comments or suggestions below. We all love to hear other peoples taste buds.


  • Two 6-ounce cans white meat tuna packed in water, drained
  • 2 boiled eggs, chopped into small pieces, optional but sooo good
  • 2-3 tablespoons minced red or sweet yellow onion
  • 2-3 tablespoons sweet relish (or dill if you prefer)
  • 1/3 cup prepared mayonnaise
  • 1 tablespoon yellow mustard, to taste
  • 2 pinches ground black pepper
  • 1 tsp parsley
  • 1-2 teaspoons fresh squeezed lemon juice
  • A few dashes of hot sauce, Optional


  • Boil eggs
  • Mix all ingredients to a bowl and mix well.
  • You can eat immediately, but I like to let it sit in the fridge for a few ours so the flavors blend.

You can serve with bread, on crackers, toasted bread or bun or even on a salad. The choice is yours! 🙂

Blize Tech Kitchen Sheer Video Review

blize tecIf you have carpel tunnel or tendinitis this is a must read review!

I have been looking for some good Kitchen shears for a very long time.

I was very excited and impressed when I opened them. Not only did they come in a bubble lined envelop, the product was wrapped tightly in bubble wrap as well to ensure safety in shipping. (We all know how our mail gets handled.)

The shears are all stainless steel, even the little lock that holds them together! FINALLY….NO CHEAP PLASTIC PARTS!! While they are not dishwasher safe, I found that acceptable since I prefer to wash my scissors myself and just put them back in the drawer. They are rust and corrosion resistant and I have yet to see either appear on the blades.

The scissors are somewhat heavy and the blades thicker than I thought. The blades were still sharp enough to cut through all sorts of meats & vegetables.

Having carpel tunnel, at first I really thought the weight of the shears would make it difficult to use after a few minutes but I was so wrong. The fact that they are spring loaded made cutting everything up a breeze and painless. I’ve also had issues in the past with regular style scissors really hurting my finger after a few minutes of cutting anything that is difficult. Not with these. Completely painless.


Chicken Fiesta Rice: Freeze Dried Ingredients

Chicken fiesta Final CopyDid you forget to lay that meat our for dinner aaaagain? No worries. I have a recipe that will save you and taste like you spent  quite a while making it, but in reality, it only takes 10-15 minutes to make and you do not even have to use a skillet. Interested yet? 🙂

I am going to show you how to make a Chicken Fiesta Rice bowl  that can be stored on your shelf for months without going bad if it is stored properly. (Please read all directions on how to store at bottom of article.) To prepare it, all you have to do is add 1 1/2 cups of boiling water to it and you’re done. Yup,that’s it!

I have put together a short video to guide you in preparation and a list of the ingredients are listed below it. This meal is created using NuHarvest Freeze Dried Foods and I have to admit, once it is re-hydrated you really can’t tell that is what it is. It tastes so fresh and good. My husband and kids couldn’t tell and my husband even let some of the guys at work try it and it was a hit.


Makes 2 full cups of Chicken Fiesta Rice. You can double up the ingredients or even triple them if you have a large family. I can feed four people (2 adults, 2 teenage girls) when I double it up.

Freeze Dried Ingredients:


  • 1 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Black Pepper
  • 1/8 to 1/4  tsp salt, optional
  • 2 tsp Chicken Bouillon or Granules
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Freeze Dried Cilantro OR 1/8 tsp regular dried Cilantro

Optional Ingredients:

To Prepare:

  • Mix everything together in a bowl that will hold at least 2 cups of water.
  • Boil 1 1/2 cups of water
  • Pour water into bowl and stir so that all ingredients get wet and spices are blended well
  • Cover and let sit for 10 minutes

It is that easy. The only thing to wash are the bowls and spoons. 🙂

Storing Meal in Mason Jars:

If you are going to store a few of these already prepared meals in jars on the shelf it is imperative that you use an Oxygen absorber to seal the jar or a vacuum sealer (Jar Sealer Attachment) so the meat does not go rancid and make you sick. Eat within 3 months.

If you are making some up in baggies then you will need to store them in the refrigerator and use within 3 weeks. If you store them in the pantry they should be used with in 10 days.


Shrimp Avocado Wraps



  • 1/3 cup bell pepper (red or green), chopped
  • 1 tbsp red onion, chopped
  • 1/2 ripe avocado, cubed (about 3/4 cup)
  • 1/2 cup cooked shrimp, peeled and deveined, chopped (about 10 small shrimps)
  • 1 tsp lime juice
  • 1 tsp Dijon mustard
  • 1/8 tsp Sriracha hot sauce
  • 1 tbsp cilantro, chopped
  • salt and pepper, to taste
  • 1 large whole meal pita bread
  • 3/4 cup baby spinach
  • (toothpicks)


  1. In a medium bowl, combine all ingredients, except pita and spinach. Mix well.
  2. Arrange half the spinach in the center of pita bread. Spread shrimp and avocado mixture, add remaining spinach on top and wrap pita bread tightly. Secure with toothpicks, cut in half with a sharp knife and serve immediately.

Yield: Makes 1 wrap (large portion)

Cal: 393 – Protein: 16.3 – Fat: 17.15g – Carbs: 49.8g – Fiber: 13g – Sugars: 3.72g


Kickin Jalapeño Game Day Dip


Recipe Created By: Cari Schofield 2015©

With the Superbowl upon us, we are all searching for delicious foods and dips to serve our friends at Super Bowl parties.   Many of us also have healthy resolutions this year and it can be hard to find alternatives that don’t use fatty sour creams or things loaded with carbs. So I decided to try using Chobani’s Plain Greek Yogurt as a base for this recipe. Stay with me here. I promise that no one will be able to tell it is made with yogurt.

Keeping with the spirit of my blog this year, I decided to get creative and come up with something that has a little ‘kick’ to it! (Pun intended) This dip can be served with crackers, chips, vegetables or used as a sandwich spread. We even used it the other night on our tacos and burritos and it was fabulous!!


  • 1 1/2 cup Chobani Plain Yogurt
  • 3/4 cup light Mayo
  • 5 tablespoons of the prepared dried spice mix, (see below)
  • 1/2 cup pickled jalapeños, drained (To tone it down a little try using 1/4 cup.)
  • 2 tablespoons fresh lime juice
  • 1 MINI sweet red bell pepper, finely diced
  • 1/2 cup fresh cilantro tops, no stems

dry mixDry spice mix Ingredients:

  • 1/3 cup dry buttermilk, often found next to the powdered milk at Wal-Mart.
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 1/4 teaspoon onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried chives
  • 1/8 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt


  1. Start by mixing together all of the ingredients listed above for the dry spice mix in a bowl, set aside.                                            dry mix 2
  2. Wash, pat dry and chop your cilantro. Remember to only use the leaves, not the stems for this recipe.
  3. Finely chop your mini sweet red bell pepper.
  4. Add the Chobani Yogurt, light mayo, jalapeños, your sweet mini red bell pepper, lime juice, 5 tablespoons of the dried spice mix and  chopped cilantro in your blender.
  5. Pulse at high-speed until blended. You may have to scrape some of it down so that it mixes well.
  6. Pour into bowl and serve immediately or refrigerate until you’re ready to use it.


We serve this amazingly easy to prepare dip with roasted garlic and tomato crackers and summer sausage. There are so many possibilities with this dip. Please feel free to share your thoughts and ideas in the comment section below.

Keepin It Spicy,

Jalapeño Gal

(Note: Store your leftover dry mix in the refrigerator for up to 3 months so you can use it again or just double up the recipe and make a huge bowl)






New Domain

Hi Ya’ll,

11129748_10202780441951370_1842437769_nI know it has been a while since my last post or update. Life got extremely busy for me there for a bit, but I am back!!! First things first though. My original domain name was sold without my knowledge so I had to change it up. My new domain name (link to my page) is I think I actually like that better so maybe it was a blessing in disguise. 🙂

I have lots of new recipes coming up in the future as well as videos!! Videos are new for me so I am very excited about this. Not only will I be showing you some very easy things to make on my videos, I will also be bringing in a new category of “How to cook with freeze dried foods”. Woohooo, I can’t wait.

I hope you will stick with me as you always have and learn how to bring some easy and delicious meals to your family or guest. I love having you and really enjoy any comments or input you have to make a recipe better!

Have a blessed day and remember….cook with Love because that’s what makes it amazing!!

Jalapeño Gal

Dehydrating Garlic For Garlic Powder & Its Benefits

dehydrated garlic finalOne of the most important herbs a person can use is garlic. Aside from giving our dishes a fantastic flavor, it has many health benefits as well. Garlic contains a compound called Allicin.

According to one scientific review, Garlic’s main mechanism involves a molecule called alliin. When garlic is physically disturbed through chewing, slicing, or crushing, it releases an alliin metabolite: allicin. Allicin turns into a variety of fat and water soluble sulfur-containing compounds. In fact, these compounds are so volatile, they give off hydrogen sulfide, which is part of garlic’s unmistakable smell and taste. By tapping into the hydrogen sulfide signaling system, garlic relaxes the blood vessels and provides a variety of health benefits. Garlic also uses the hydrogen sulfide signaling system to exert its anti-cancer effects.

Raw or aged garlic reliably reduces total cholesterol and Low-density Lipoprotein (LDL-C), while increasing High-density Lipoprotein (HDL-C). Garlic also provides a variety of anti-cancer properties. Eating garlic daily (10g or more) is associated with a significantly reduced risk of prostate, colon, and stomach cancer. It can also induce fat loss and adrenaline secretion, though in a minor way. Garlic appears to mildly and unreliably reduce triglyceride levels.

Some other benefits Include:

  • Combats sickness, even the common cold
  • Lowers Blood Pressure
  • Improves Cholesterol Levels
  • Contains Antioxidants that may help reduce the risk of Alzheimer and dementia
  • May help you live longer and improve your athletic performance
  • Detoxify s heavy metals in your body
  • Improves bone Health

That being said, I like to dehydrate fresh garlic and turn it into my own powder. The taste is much stronger and there is no added chemicals or salts. I will walk you threw my process below.

I prefer to use my own home grown garlic but lets face it, we do not always have that and not everyone grows their own. So for this article I am using a 3 pound bag of already peeled garlic gloves I buy at Sam’s for about $5.00.

peeled garlic final

You can chop of the ends if you want but I usually don’t unless its just an extremely large area of hardness. I put as much as comfortably fits in my Ninja blender and pulse it until it has a nice minced texture but not blended and juicy. (Note: the ninja Blender system I got was only about $70.00 Verses the extremely high version for over $200.00. I didn’t need all those extra attachments so I went simple. 🙂 )

Ninja final

Spread minced garlic out onto your Excalibur Dehydrator Tray evenly and then set to dehydrate on vegetable setting. (125° F) If you  do not have a dehydrator tray then you can set your oven to a low setting (under 200°F) and dehydrate them in the oven. You will need to check them more frequently and make sure they are not sticking or burning to your tray. I personally prefer to dehydrate with a tray so my house doesn’t get extremely hot. I also do not like to run up my electric bill using the oven for hours on end. The last time I checked it was .07¢ per hour with the dehydrator.

chopped garlic final
Allow to dehydrate for several hours checking periodically. I like to turn the trays and move the garlic around a little to check the progress. We are going for an extremely dry consistency. No moisture at all. The crunchy effect.

garlic trays final

Once you get a dry consistency you will transfer the dried garlic into a small blender/mixer to blend it into a powder form. I prefer to use the Bella Rocket Blender but the Ninja works great to. I have had it for years and it has never failed me when wanting to make powders or smoothies.

dehydrated garlic done final

garlic 14 final

Voila!! Homemade Fresh Garlic Powder!!

dehydrated garlic final

 P.S. For the very cute and functional ball lids (as seen in picture) that you can use on any wide mouth jar click below:

Amish Broccoli Salad

P1090036-001I love broccoli Salad!! It is one of my favorite things to make at parties or church pot lucks and is always a huge hit. I have my own recipe I use of course, but I came across this wonderful delight on Facebook and decided to share it with  you all because it tasted so good. I hope you enjoy and please feel free to leave a comment or tip in the comment section below.


  • 1 lb chopped broccoli
  • 1 lb chopped cauliflower (chopped into very small chunks)
  • 1/lb bacon, fried and crumbled  (about 7 slices) This can be optional if you don;t like meat.
  • 2 cups grated Smoked Gouda or Cheddar cheese, divided
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar OR to make it diabetic friendly you can use Liquid sweetener (sucralose or stevia) to equal 1/cup sugar
    (this is optional…but the sweet taste is popular in this)
  • 1/tsp salt, OR to taste


  1. In large salad bowl, combine broccoli, cauliflower, bacon and 11/cups Smoked Gouda or Cheddar cheese.
  2. In medium bowl, combine mayonnaise, sour cream, sugar or liquid sweetener and salt.
  3. Stir the creamy mixture into the broccoli salad.
  4. Sprinkle the remaining cheese over the top.
  5. Cover the salad bowl with plastic wrap and chill before serving.


  • Leave out the cauliflower and use only broccoli.
  • Add some chopped or sliced red onions.
  • Replace the cauliflower with diced cooked chicken.
  • Maybe add in some chopped, hard boiled eggs.

It really is that simple….no cooking!!

Yield:  12 servings

  • 1 serving
  • 302.9 calories
  • 25.7 g protein
  • 25.7 g fat
  • 1.6 g fiber

4.1 g net carbs 

Source: Low Carb News

Baked Cheesy Spinach Tortellini

Pic Source: Thrive Home

Pic Source: Thrive Home

Another HUGE hit in my home created by Thrive Home!!


  • 1 package (16 oz.) cheese tortellini, cooked al dente (I use Trader Joe’s)
  • 1 jar spaghetti sauce (approximately 28 oz.; I like Newman’s Own Marinara)
  • 2 cups fresh spinach, chopped (or 1/2 cup frozen spinach, defrosted, drained and chopped)
  • 2 cups shredded mozzarella cheese and/or Italian mix cheese


1) Preheat oven to 375 degrees. Spray an 8×8 pan with cooking spray.

2) Boil cheese tortellini until al dente (about 2 minutes), according to package directions.

3) Spread thin layer of sauce into bottom of baking dish. Arrange half of the cooked tortellini over the sauce. Top tortellini with 1/2 of sauce, spinach, mozzarella cheese, and Italian cheese.

4) Repeat layers again, ending with the last of the cheese on top.

5) Bake for uncovered for 20-25 minutes or until edges are bubbly and top is golden brown.

Freezer Meal Instructions:
After step #4 (before baking), freeze the casserole in airtight freezable container. When ready to bake, thaw 24-48 hours in the fridge or using the defrost setting in the microwave. Bake according to directions (step #5). If casserole is still somewhat frozen, you will have to bake it 10-15 minutes longer. If it starts to get too brown on top, cover with foil.

Chicken, Brown rice and Veggie Casserole: Freezer Meal

This is a delicious meal to bake for your family or to prepare and freeze for a later date. As stated in the intro of my Freezer meal section the source of this delicious is posted below the article.


  • 2 tablespoons olive oil, divided
  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 large onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground poultry seasoning
  • 1 teaspoon Italian seasoning
  • salt and fresh ground black pepper, to taste
  • 1- 1 1/2 cups cooked chicken, diced
  • 2 cups cooked brown rice
  • 1 cup sour cream (or sub full-fat Greek yogurt)
  • 1 1/2 cups chicken stock/broth
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1/2 cup grated Asiago or fresh Parmesan cheese
  • 2 cups shredded cheddar cheese (finely shredded melts best)
  • 1 cup whole wheat or panko breadcrumbs


1) Preheat oven to 375 degrees Fahrenheit. Spray a 2 quart casserole dish with cooking spray.

2) Heat 1 tablespoon olive oil in heavy non-stick pan and saute broccoli, cauliflower, carrot, celery, onion, and garlic for about 4-5 minutes, just until tender. Season ground thyme, poultry seasoning, Italian seasoning, and lightly with salt and pepper.

3) Add diced chicken and brown rice into pan with the veggie mixture, and stir to combine well. Taste and adjust seasoning as necessary.

5) In a small bowl, whisk together sour cream, chicken stock, and chopped parsley. Then stir in Asiago cheese and cheddar cheese. Gently stir the sour cream mixture into the rice mixture.

6) In a separate small bowl, combine bread crumbs and 1 tablespoon olive oil.

7) Spoon rice mixture into the 2-quart casserole dish and press down to evenly distribute. Top with bread crumbs.

8) Bake for about 25-30 minutes or until casserole is slightly bubbling around the edges and golden brown on top. Broil for 1-2 minutes at the end, if the top isn’t brown enough but the casserole is warmed through. Serve warm.

Freezer Meal Instructions:

Put casserole together and freeze it before baking. When you’re ready to cook it, let it thaw in the fridge over night. If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

Source: Thriving Home

Home Made Salisbury Steak

Picture: Garden Web

One of my husband favorites is Salisbury steak and I will admit, until I made them myself I was not a fan of them. However, the only ones I had ever had were in high-school or made by Banquet. Yuck!!

Below is the recipe I use to make a wonderful dinner that everyone seems to love. There are usually left overs for the hubby to take to work the next day that make the office smell fantastic and ladies, it definitely makes his fellow workers jealous. 🙂


  • 1 1/2 – 2 pounds of ground hamburger. I prefer 90/10 but 80/20 will work
  • 2/3 cup of milk
  • 1/2 cup dried bread crumb,. Italian or plain. Either works.
  • 1 egg, beaten
  • 1/4 cup – 1/2 cup onion, chopped. Eyeball this based on how much your family likes onions.
  • 1 to 1 1/2  teaspoon salt
  • 1/4 teaspoon ground, black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter
  • 1 large onion, sliced into rings
  • 1 cup of fresh mushrooms or 1 small can, optional


  • 2 McCormick brown gravy packets (Note: I realize most internet recipes tell us how to make our own, and while its not hard to do, we prefer the gravy packet method. I will include how to make your own at the bottom of the article.)
  • 2 cups of water


  1. Add (the first 9 ingredients) ground beef, milk, bread crumbs, beaten egg, onion, salt, pepper, dry mustard, and garlic powder into a large bowl and mix well with your hands.
  2. Form into patties making sure the center of the patty is pressed out towards the edges to create a flat patty verses round.  You should get about 6-8 good size patties. Below is a picture of how I get the patties to be equal in size. Depending on how much meat you use, will determine how you want to divide your patties. In the picture, I formed four patties but they were way to big. I could of made two patties out of each quartered section.20141120_102913
  3. In a large skillet over medium-high heat, brown both sides of the patties. Make sure the skillet is hot before adding the patties and never add raw meat to meat that is already cooked. If you don’t have room for all the patties in one skillet, cook some, remove them and then cook the remaining patties.canvasSalisbury Steak Patties
  4. While the patties are cooking slice your onion rings and set aside.Sliced Onions
  5. At this time, begin your brown gravy by following the package directions.1001029_052100098609_A_400
  6. When patties are browned on both sides remove from pan and drain off remaining grease. No need to wash the skillet, just return to the stove.
  7. Add butter and allow to melt.
  8. Add the onion rings and mushrooms to the skillet and stir. Reduce heat to low-medium and allow the onions to caramelize slowly, stirring occasionally. Don’t rush this process. I know it can be hard to do since we are sooo close to tasting this yummy meal, but it will be worth the wait. We don’t want burnt onions. This may take as long as 20 minutes.Caramelized_onions
  9. Once the onions are browned and translucent you can return the patties to the pan. Sort of mix the onions so they cover they patties on all side and even some on top.
  10. If your gravy is done, slowly pour it over the mixture in the pan until you feel it has the right amount for your family. We usually use all of it. On occasion my husband prefers me to remove the patty with some onions straight to his plate and then pour the gravy on top. I myself, prefer to let the patties cook in the gravy for about 15 minutes on medium heat. The choice is up to you. 🙂

We like to serve it with mashed potatoes and asparagus or green beans, but you know what your family loves best. I hope you enjoy this recipe and please feel free to leave any comments or suggestions below.

Keepin It Spicy,

Jalapeño Gal

  1. To make your own gravy verses package gravy…..
  2. Start at step 6, but instead of draining the pan leave the brown bits in there with the grease. (It should be about 2-3 tablespoons of grease.)
  3. Add the onions to this mixture and caramelize like described above.
  4. Once they are browned and translucent, sprinkle 2 tablespoons of flour all over the onions.
  5. Stir the flour and onions together and allow the flour to brown for 2-5 minutes. This step is important because if you do not allow the flour to brown your gravy will taste like flour. Keep stirring.
  6. Slowly add 2 cups of warm water. Stir the water and onions together.
  7. Add two teaspoons of beef bullion granules. You could also use two cups of beef broth instead of water and beef bullion granules.
  8. Mix together very well and then turn the heat back up to medium-high, stirring slowly so it doesn’t stick.
  9. Once the gravy thickens up, place the patties back into the gravy mixture and coat with gravy.
  10. Turn down to just under medium. Cover and let cook an additional 15 minutes flipping the patties half way through.
  11. Voila!! Homemade gravy for your steaks. 🙂



Chili In a Jar

chili in a jarThis is a quick simple recipe for home-made chili for your food storage.  You can added more or less of the spices such as chili powder, garlic etc if you want. It is all about your taste. This is just a general recipe.

Tools you will need:



  1. Place all ingredients in your washed and dried quart size jar making sure your powdered ingredients are at the bottom.
  2. Put the lid on and seal with your vacuum sealer attachment OR use a 50cc oxygen absorber.
  3. Screw on your ring and your all done. 🙂
  4. We also like to store freeze-dried cheese to put in the chili when its done cooking, but we leave that in its original can until ready to use.

To make:

Pour contents of jar into a stock pot and add 2 full quart jars of water. Let cook for about 15-20 minutes. If the chili is a little souper than you would like, add 3 tsp of potato flakes (instant potatoes) to thicken it up. (A trick I learned on you tube 😉 )

Don’t forget to tape the cooking directions and the date to the outside of the jar.

(Note: You can choose to use regular red beans but just know that the cook time will be considerable longer and in a SHTF situation time can be important.)

Creamy Tomato Soup ~ Meal In a Jar

Grilled-Cheese-Tomato-SoupI LOVE tomato soup with a hot grilled cheese sandwich. Especially in winter!! So when a friend of mine (Phinecia Ham) sent me this recipe I had to share it with all of you. The recipe below is for one pint size jar of soup, however I like to think beyond that.
We have about 3-4 months of cold weather per year so I am going to incorporate this into our winter meals. So about 17-20 of these pre-made up would allow us to eat this wonderful soup once a week for 4 months. Of course if you want to eat it more than that you can just double up. Sound good?
If you wanted to add more calories you could also store crackers or boxes of jiffy cornbread mix right along side of your soup. (Ingredients are below the video)
 Cooking Directions To Print For Jar:
  1. Add mix to 4 cups boiling water. Reduce heat then simmer for 10 minutes.
  2. Sprinkle cheese on top when serving.


  1. Layer all ingredients in jar except cheese.
  2. Place cheese in a sandwich baggy and fold tight.
  3. Put cheese on top of mix in jar.
  4. Wipe rims and place lid on the jar.
  5. Use vacuum sealer and attachment to seal the jar. Then screw on the ring. (Or use oxygen absorbers.)
  6. Print/Write cooking directions and attach to the jar along with the date.
  7. All finished!!!
(Serves 4 people and makes approx 1-2 cups per person. Only you can figure out how much it takes to fill up your family.)

Baked Potato With Pulled Beef/Pork

shanes-menu-img-shack-potato-rightThis will be one of those foods that is considered heaven in your mouth, so come with an empty belly and be ready to take a nap. 🙂 The ingredients are very basic and versatile. We like heat in our house so often times my recipes call for Jalapeño Peppers, but of course those are always optional.


  • 4-6 Large Baked Potatoes
  • Nacho Style Cheese Sauce, your choice
  • Jalapeno Nacho Slices, Optional
  • 1-2 pounds of cooked pulled pork or shredded beef
  • BBQ sauce of your choice
  • Butter
  • McCormick Roasted Garlic and Herb, or your choice
  • Any other topping your heart desires. Onions, mushrooms, etc…


  1. Bake your potatoes in the oven or the microwave until soft. For the microwave, simply wash and pierce the skin in a few places to let the steam escape. I usually allow for 8-10 minutes for 1-2 potatoes depending on size. If a knife inserts and exits like its cutting butter then its done. 🙂
  2. You can make your pulled pork or shredded beef from scratch or you can buy it already made at Sam’s or Wal*Mart in the frozen section and simply heat it up and top with warmed BBQ sauce. (TGIF pulled pork is the best in my opinion, but I really prefer shredded beef.)
  3. Once everything is done cooking then layer the potato in this order.

That’s it!! Dinner is served and everyone is happy, happy happy. I won’t lie, its messy, but its worth it. If you have any suggestions please feel free to add them to the comment section.

Keepin It Spicy,

Jalapeño Gal

Recipe Inspired by Shane’s Rib Shack

Halloween Spider Eggs

picXnMZgaThese little spider eggs are so cute and easy to make I just had to share this recipe with you. I cannot take credit for this, but I couldn’t keep it to myself. I hope you enjoy and include the kids in on it. It will be a fun project for the whole family.


  • 6 hard-boiled eggs, halved
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • black olive, whole


  1. Cut eggs in half lengthwise. Slip out yolks and mash.
  2. Stir in mayonnaise, mustard, salt, and pepper.
  3. Cut whole olive in half lengthwise
  4. Put one half on mashed yolk for the spiders body.
  5. Thinly slice the other half for the spiders legs. Put three legs on each side

Amazing Gifts For Preppers

keep calm final 2It is that time of year again and the holidays are creeping in on us quickly so I am back at finding some really good gifts for any preppers that we love.  This years article is going to be full of great products at the cheapest price I am able to find for both men and women. Some of these things made last years list as well so I am re-adding the top sellers to this list and adding a bunch of new ones. 🙂 Please feel free to comment with anything you want added to this list that you would like others to know about.

(Note: I went for the less obvious choices verses things a lot of preppers, campers, hikers etc already have. Such as fire starters, compass etc..)



51aVUKwhOYLMason Jar Oil Lamp Burners:  Convert your Mason Jars into conventional oil lamps!  These come in a pack of four and are lids that fit on mason jars to turn them into oil lamps for when the electricity is out and you need to see.  For any canner these are a perfect gift because they always have jars.  If the person you wish to give these to is or isn’t a prepper you can add  some jars and a jug of lamp oil and your good to go for light when the power fails.  Another idea:  Last year I bought a case of 12 mason jars ($12.00), 12 of the Mason Jar Oil Lamp Lids ($60.00), and 12 Jugs of lamp oil ($96.00) and made 12 gifts for 12 people and all for about $170.00 in supplies.  You can’t beat that if you have multiple people to buy gifts for.  You can of course omit the oil and your cost drops to $76.00 for 12 gifts for 12 people. (Note: These are not a good idea for those living in earth quake zones.)

51nlU44+3ILM- Tech Fixed Blade 12 Inch Knife: This Heavy Duty 440 Stainless Steel Survival Knife is awesome! Made from one-piece of thick steel, the blade is covered with skull graphics. Black cord wrapped handle with lanyard. This item is DEFINITELY NOT A TOY! Comes with a nylon sheath. This knife is thin and can be concealed easily.



Zombie Hunter Tactical Folding knife: Ok Ok, so this is more of a fun gift for those Zombie lovers out there but it is still a very functional knife to own.

This Rayovac Head Lamp gets very good reviews and is affordable.  Every man needs to be able to use both hands when camping, hiking, or just fixing things around the house that are in dark corners.

Grizzly two-person sleeping bag: This bag is Amazing! I like them for several reasons. The obvious first is to cuddle with my husband when we camp. I have also had reviews that this bag is good for a larger person as well. People often buy a sleeping bags and think they are covered. Unless you sleep in it though you do not know if you will fit in it or are comfortable in it.  The downside to a two person sleeping bag is only one person carries it. (That could be a plus for us ladies though right? )


indexCasio PR270-1: This incredible watch is perfect for the man or woman who wants a tough water resistance, solar power, low temperature resistant (-10c/14f), digital compass with bearing memory altimeter, barometer, thermometer; sunrise & sunset data.



Straight Razor: I am going to list two razors here and you can see the price difference yourself. After checking with several men I know who use the COl. Conk they say it is worth it to buy the more expensive one because that razor can last a life time and save you a lot of money yearly in replaceable blades from the store. We all know how expensive that can be.  The first one I am listing is the entire shaving kit set and the more expensive of the two. It is a Col. Conk DOVO 506B.

The second blade, is a Parker SR1 Stainless Steel straight razor that uses replaceable blades. It has good reviews and is considerable cheaper than the razor listed above.  However, both would be a great addition to a BOB or camping/hunting gear.


Leather Man 830040 New Wave Multi-tool With Sheath: This tool has so many specs I can’t name them here, but you can read them all when you click the link.  I do not know a man who does not love and respect Leather man tools.

Custom Leather Craft Multi-purpose tool holder:  If your man carries a Multi-purpose tool, a cell phone, and small flash light, keys and even more, then this next find will be perfect to put his Every Day Carry items in.


Allen Co. Canyon 2150: I will always include a bag of some sort on any holiday list. There for a while I had the attitude of, ” Who doesn’t own a BOB already?” Fact is, many people don’t, so it will always be here.


61g6uCvvM3L._SL1500_Water Bath Canners are a great present for those who love to can fruits, jellies or jams so if your lady has shown an interest in this, it is the perfect time to get her one of these at an affordable price!!


81TkwpNl-wL._SL1500_Heirloom Seeds:  For the gardener people out there, here is an heirloom, non GMO, high-protein seed pack set for $25.00.  Any welcome addition to a preppers collection!  This set features 10 varieties of seeds that are selected to generate high amounts of protein in a short growing season.  You can harvest more seeds year after year to add to your storage collection and store them in he 8×8 Mylar zip seal bag that is included.



Revive Series Solar Charger:  This is one of my person41IUno-JtTLal favorites.   For an unbelievable price of $28.00 this little baby will recharge your e-book readers, Mp3 players,smart phones and other USB powered devices.  A must have for any BOB or for use while camping or hiking if your addicted to your electronics.  Another option for those who have a little more money to spend and prefer the solar panel chargers, here is an affordable Goal Zero Nomad product.



51+eDTDHrfL159 Piece First Responder First Aid Kit:  I know, I know, we like to build our own first aid kit.  However, I have to give this one its prop’s and if you scroll way down to the bottom on the product page, you will see why.  The items in this bag (And might I add, an AWESOME bag) are not your typical store-bought first aid items.  Here is one woman’s review:  “I did some research on first aid kits to find one for my car.  I originally thought I would have to build a kit on my own because I couldn’t find one that had everything you would need for a real emergency–until I found this. This kit has stuff for small injuries and for large emergencies.  My husband is a certified EMT and uses this kit when he is off work.  I bought it thinking it would be a great thing to have for my accident-prone children, but my husband soon took it because he liked it so much.  We have used it for small “boo-boo’s” and for when my husband splashed gas into his eyes ~don’t ask.  Thankfully, we haven’t used it for a big emergency, but it gives great comfort knowing that we are prepared if anything should happen.”

71vLaUYPAGL._SL1500_Motorola Weatherproof 2 way radio:

  • The Motorola Talkabout MT352R is equipped to secure functionality by guarding against extreme weather and harsh environments.
  • With a range of up to 35 miles, it is perfect for your active outdoor excursions as well as life’s everyday adventures.
  • Take a pair on your next hunting, camping or hiking trip and stay connected no matter what the season.
  • The VibraCall silent vibrating ringer is especially useful for locations where ringing can be intrusive.
  • MT352R includes: 2 radios, 2 NiMH rechargeable battery packs, 2 belt clips, 1 Y cable wall adapter with 2 mini-USB connectors, 1 Emergency Preparedness checklist sheet, 1 user guide, 1 accessories sheet.


71TtjDq6khL._SL1500_Ontario Bayonet Knife

  • 7 inch plain edge blade
  • Knife Closed Length: 3.79-Inch
  • Knife Open Length: 12.25-Inch
  • Weighs 16 ounces
  • Made of 420 Modified Stainless

4 Gallon Water Counter top Filtration System:  This system will filter 1000 gallons of water into premium alkaline mineral drinking water.  The micro-ceramic filter contains millions of tiny pores that measure 0.2-0.5 micron in size, which removes up to 99% bacteria, trap harmful contaminates, parasites, and effectively reduces man-made chemicals, pesticides, herbicides and toxins.  At $80.00 this system will pay for itself in 2 months.  The ceramic filter life is 1,000 gallons or 1 year, 5-stage Filter is 500 gallons or 6 months.

71tSBlzA55L._SL1500_Volcano 3 Collapsible Cook Stove Bundle: (Charcoal, Propane or Wood) The Volcano 3 Collapsible Propane Grill is the most versatile and efficient grill on the market today. From the backyard to the great outdoors, this 3-fuel cooker allows you to cook whatever you want, whenever you want.Our most popular model for a reason, this Volcano has tri-fuel capability which sets it apart from all other outdoor cooking options. This unit combines the greatest variety of cooking options with easy portability. This Volcano collapses down to 5” and is easily transported in the included storage bag. This model can be used with Charcoal, Propane or Wood and is highly efficient.The Volcano is the last outdoor cooker you will ever need!



81VSDG8sVGL._SL1500_Stove Tech 1 Door Stove (Wood and biomass options): The Deluxe Refractory Metal Lined One Door Stove protects the ceramic insulated combustion chamber, increasing long lasting stove life and improving combustion efficiency. Reinforced door frame stick support attachment guides hold the improved stick support in place outside the combustion chamber. The deluxe metal lined ceramic one door stove burns any available wood or flammable biomass. The large one door stove opening provides versatility for burning anything from palm fronds to coconut shells, or other irregular shaped biomass. One door stoves are ideal to make charcoal from wood, as a soil amendment for your garden. A metal stick support fixed to the one door frame opening allows wood or biomass to be slid into the flame and provides ventilation along the floor of the combustion chamber. The vertical section of the combustion chamber is 10cm in diameter and forces the gases to mix with the flame, decreasing harmful emissions. The stove comes with a cast iron stove top and adjustable galvanized metal skirt that increase heat transfer efficiency to the pot. Dimensions: Stove: D-10 3/4 in H-11 1/2 in Door: W-4 1/2 in H-4 1/4 in Features • Refractory metal lined combustion chamber • Lightweight ceramic combustion chamber • Double thick cast iron stove top with 6 pot supports • Adjustable galvanized steel pot skirt • Stick support with door frame attachment guides • Painted sheet metal body with reinforced door frame • Double layered kiln-fired combustion chamber floor tiles • Heat resistant plastic and steel handles



hdratelerExcalibur 2500 Food Dehydrator:  This dehydrator is awesome!  It has a built-in thermometer and fan along with a 5 year warranty.  This one does run on the power grid, and is a little pricier at $170.00, but is the perfect gift for the loved one who loves to preserve food for food storage.  If you’re looking for something a little more traditional that doesn’t use electricity, the Food Pantry Hanging Dehydrator made by Food Pantry is an alternative.




71nGx+uGm2L._SL1500_Katadyn Micro Pro Micro Water Filter:  This filter is one of the bestselling micro filters on the market.  It is perfect for camping and hiking.  It is lightweight and small and you can filter water directly from a stream or river.  This product will filter 200 gallons of water at an affordable cost.


71j88iHF6+L._SL1500_Bella Rocket Blender– This nifty little gadget is great for those who dehydrate things like hot sauce or tomatoes. It turns your foods to powder in seconds so you can add them to your food storage.


Seychelle 28oz Flip Top Advanced Water Filtration Bottle with Spare Filter Hydration is always a big #1 for preppers, hikers and campers. Here is a reasonable affordable filtration bottle and extra filter to add to the bug out packs or camping gear.


For MORE Great gifts, check out this page here. It is a collection of things I have put together that people (including my family) have said are great products for being prepared.

Goodie Gifts For Canners

autumn preserves

Pic Source: Confessions of a Prepper

Whether you know an expert canner/dehydrator or someone just starting in the art, we always need supplies but are not always easy to shop for. So for this holiday season I have put together a list of over 30 of the tools I have found to be very effective when it comes to canning, dehydrating and cooking in general.  Many people have some of these tools and others do not. For those who have the basic tools you may find something here that catches your eye. There are a lot of other items to pick from. Have you ever tried fermenting? If not, the tools are listed here to.  So please, share this article with friends, family and new canners all around and get your Christmas shopping done early!! No matter what your budget is, there is something on this list for you!!

Canning/Dehydrating books are ALWAYS needed!! Below I have listed the books I can’t live without:

hdratelerA dehydrator is a great way to preserve fruits, vegetables and meats. It’s very simple and saves a lot of food or helps to build a great food storage reserve. If you know anyone who loves dried bananas or beef/deer jerky this could be a perfect gift. I sprung for the Excalibur 5 tray Model


If you are going to make fruit leather, (fruit roll ups) then you can always add these to the stockings to go with the amazing dehydrator!! These are a special Non Stick Dehydrator Sheet needed to pour the puree fruit onto the tray.


There are two basic things all canners need to start out. A Pressure canner and a water bath canner. (PC are for things like, meats, fish, poultry, vegetables and low acid foods.) Granted a good pressure canner can cost a little more, but in the end it is well worth it. I choose to use the All American 15 -1/2 quart pressure cooker for several reasons. Aside from the fact they are all Made in the USA, the main reason I choose this brand is because of their “metal-to-metal” sealing system for a steam-tight seal; no gaskets involved. That means no replacing worn out gaskets in the future. Positive action clamping locks align the cover to the base, forming a steam-tight seal. Since the seal does not use a gasket, the cover can be easily opened and closed, providing an extra margin of safety over conventional rubber or composition gasket cookers. You can choose any size you want however this model holds 10 pint jars or 7 quart jars. For a cheaper option, the Presto 23 quart aluminum pressure canner is often good for beginners who are not sure if they like canning.

410ls2guNaLThis Stainless Steel Rocking Mezzaluna Knife with silicon handle is essential for any cooks kitchen. At just under $12.00, for quick chopping jobs this is perfect. When a cook likes his/her kitchen gadgets they tend to use them more often.



Water Bath Canners are for your jellies, jams and higher acid foods. While this is technically nothing more than a large stock pot, the water bath canners come with a jar rack to help lower and lift jars in and out of the water. I find the rack FANTASTIC for blanching tomatoes and other fruits and vegetables.

71NOfVsRIOL._SL1500_Pretty much every canner probably already has these tools, however, there’s never any harm in replacing them or adding more to your collection. More than once my jar funnels have disappeared only to be found months later in the kids toy box, closet or buried under their beds. This beautiful 7 piece canning tool set  I am listing is not only beautiful, but very durable because it is not plastic. It comes with a steel canning rack that holds 7 pint or quart-size jars, a sterilizing rack holds 12 lids, 2 stainless-steel funnels, magnetic lid wand, jar lifter, and cheese cloth.


For those who love canning cherries, the Cherry Pitter Device is ahhhmazing! It quickly de- pits multiply cherries to speed up your job and is easy for kids to use to!

One thing I can not stand is getting my hands all sticky when canning jams or jellies. This Prepworks Ladle from Progressive has a unique angle that’s shape easily gets into the corners of a stock pot; eliminates need for tools to scrape the bottom of pot. Its large capacity scoop fills entire 1/2 pint in 1 scoop and pours from both sides for left or right-handed use. The clip keeps scoop from slipping into pot and withstands heat to 400. It won’t stain and is dishwasher safe.

canning ladle


Props to Prepworks again. They have come out with another nifty little tool. Sometimes I have problems getting the head space accurate when filling my jars. This wide mouth and regular mouth funnel comes in very handy for those of us that need it. 🙂

71pni06wMFL._SL1500_I have had my Bella Bullet Blender for two years now. I got it for $10.00 on Black Friday but you can still get it at a great price of $25.00 on amazon. I use this primarily for turning dehydrated foods such as tomatoes, onions, cayenne peppers, kale, etc into powders. It also blends up smoothies great. Its small and take up very little counter/cabinet space.

91qrUJsEagL._SL1500_For those bigger blending jobs I like to use the Ninja Ultima Kitchen System. This is a little bit pricey but this one gets all jobs done, you will get rid of all other blenders and it will make your kitchen guru very happy. It’s an 8 cup blender verses a 2-3 cup. Any serious canner knows and hates chopping up cups and cups of green peppers, jalapenos, onions etc for those delicious jar meals and will be so happy and grateful for this machine. Less time in the kitchen means more time with the family. Mmmmm perfect for large batches of home-made salsa!!

81BH76MBTTL._SL1500_As a cook and a canner I am always in need of a clean dish towel. With many different colors to choose from this makes another perfect gift to go along side of a new canner. Utopia Cotton Kitchen Towels come 12 to a set for a great deal at $15.00.

71k-it4cEEL._SL1500_The Victorio Food Strainer and Sauce Maker is great for any project that requires you to use cheesecloth. (Something I personally hate doing) It is wonderful for making all the sauces, purees, juices and jams you love without painstaking peeling or coring. It quickly separates fruit and vegetable puree from unwanted skins, stems and seeds. Optional electric drive motor. Don’t forget the 4 piece accessory kit with it so you can do even more. 🙂

816COBVtPDL._SL1500_Another small pet peeve of mine is small measuring cups. Most canning recipes call for more than 1 or 2 cups of any ingredient and any given time. When your mind is racing with everything to do sometimes its hard counting cup for cup and much easier to only have to measure once or twice. I have lost count more than once when it comes to sugar or vinegar in a recipe. I recently purchased this and am very happy with it. It is a Pyrex 4 cup measuring cup.

Ball Collector Jars seem to be a hit among those canners who love to take pictures of their work or use nice jars on their counter tops. There are several different kinds so I will list a few of them.

ball 1

The first is a Quart size Heritage Green tinted jar. It also comes in pint size as well. Any canner would love this and appreciate the thought.

ball 2The second most popular Vintage Heritage Jars are the beautiful blue tinted class jars. This link leads you to a case of 6 pint size jars with lids and rings.

fermenyThe Perfect Pickler Fermenting kit. If your family loves sauerkraut or anything else fermented then this might be the kit for you. Odor-free fermenting! Wild fermentation – no cultures to add and seals out air to induce a naturally pro-biotic world. Self-pressurizes to lock out airborne microbes.

61NRMk2nHqL._SL1500_If you have a vacuum sealer then this is a MUST!! This is a nifty little attachment that attaches to your mason jar lids and vacuum seals them air tight. Perfect for anyone who likes to dehydrate their own foods or makes meals in jars for their food storage.

61311pXeWNL._SL1500_If you do not have a vacuum sealer yet and its been on your *to get list* then now is the perfect time. We use The Food Saver V2244. We have had it about 4 years now with no problems and have never had to replace a part.

616Fz0ZAFkL._SL1500_Recap is a great idea for those regular mouth jars. We often store our fresh ground herbs and dried foods in our mason jars and opening and closing them every time can get old. With this invention one simply has to flip the lid open. 🙂 (For a four pack of all sizes, click here.)

41hNSB6bEcLMade to fit the Recap lids listed above, this Farmcurious Mason Jar Fermenting kit comes with everything you need to ferment your vegetables. This little set locks out the air and all the yeast and mold that come with it. Carbon dioxide escapes through the top of the airlock but nothing is allowed in. Attach the set to any wide mouth mason jar – fits a half-gallon jar for larger batches and down to a half pint for tiny little test batches.

Includes two full setups – two ReCAP lids, instructions and recipes, two stoppers and two airlocks so you can make two batches of yummy lactose-fermented goodies at once!

fermenting jarIf you would like to take fermenting to the next level then surprise your partner or treat yourself to the wonderful 2 Gallon (10L) Fermenting Crock Pot with stones. Harvest stoneware Fermenting Crocks from Czech Republic feature a traditional old world design that has proved highly functional for 100+ years. Harvest crocks were designed by the maker of the Harsch Crock and are handmade in the classic kiln process for stoneware. Fermenting crocks are excellent for pickling vegetables, making delicious sauerkraut or Kimchi, and even making wine. Fermentation pots have been used for hundreds of years as a way of naturally allowing foods to preserve in a salt and water brine. The lids on these fermentation pots are vented and once in place do not need to be removed as long as you keep the water level in the rim channel above the vents.

Dehydrating Tomatoes

Dehydrating tomatoes is very easy. Pick some nice big tomatoes from your garden or the store. You can season them and have dried tomatoes for a salad or snack. I also put them in my bullet blender and make home made tomato powder for flavoring, tomato paste, creamy tomato soups, or a base for a vegetable or minestrone soup.

dehydrated tomato

Below are the tools I use:


  • mandalineA Mandoline to create evenly sliced pieces. Making sure to get any fruit or vegetable that you dehydrate uniform in size is important so that they all dry fairly easy and in the same amount of time. You will always have a few that need a little longer, but slicing or cutting your food evenly helps the process. The Mandoline I listed is the kind I use. (Informative Video. This mandoline rated as the number one favorite.) I have tried several different one and this seems to be the easiest to use and clean as well as the safest I have found. I have never cut myself. (knock on wood.)


  • 417WlMFWdmLA good dehydrator is always needed eventually, weather it is for fruit, vegetables, fruit leather or beef jerky. I bought the Excalibur 5 tray dehydrator about 3 years ago and I have not had to replace anything on it and it still works fabulous.


  1. Wash your tomatoes and pat dry.
  2. Using your Mandoline, slice your tomatoes using the thicker slicing tool. If you do not have a slicer feel free to use a sharp knife if you are comfortable doing so.
  3. Gently push the seeds (guts) out.

guts of tomato    4. Line the tomatoes on the dehydrator tray and turn its settings to Vegetables. (125°F/ 52°C) Most articles I have found say dry them for 4-6  hours, but I have found the temperatures really do vary. You have to feel the tomatoes and judge for yourself. After I think they are dry I turn the machine off and let the tomatoes sit in there until the next day. Next, I put them in a mason jar and screw the lid on. Then I keep an eye on it for the next 24 hours and look for signs of condensation. If there is some then they go back in the dehydrator.



At this point it is up to you if you want to keep them whole or turn them into a powder. When I turn it into tomato powder I put it in my blender and then store it in a mason jar that is dated.

 Keepin It Spicy,

Jalapeño Gal

Home Made Fruit Yogurt; Only 180 Calories

canvasOne of my favorite food for breakfast is yogurt. As many of you know I like to make my own things so I have a better idea of what is in it. This recipe is very versatile with the ingredients, but you will have to recalculate the calorie count based on what you add or take away.

You will need:

  • 4-5 half pint size mason jars


  • 6- Frozen Sweet Dark Cherries, or any frozen fruit you desire, smashed
  • 3/4 cups of Fage Yogurt, pronounced Fa-Yea
  • 1 tablespoon of honey
  • 1 tablespoon sliced Honey Roasted Almonds, (I get these in the salad topper section.) I like to switch up the toppers and use things like granola or oatmeal.

yogurt 1


  1. Layer ingredients as follows: Smashed Cherries/Fruit, Yogurt, honey, roasted sliced almonds.
  2. Place lid on jar and put in refrigerator.

I usually won’t eat it until the next day. Mix the fruit up into the yogurt and enjoy. You have a delicious, low calorie breakfast or snack.





Home Made Velveeta, Chili, Cheese Dip; My Way

nacho cheeseVelveeta is famous for its fantastic cheese dips and other recipes and everyone has their own way of creating their game day dips. This particular recipe is pretty fast and easy to make. Its great for slumber parties, family reunions, pot lucks, sports games, birthday parties etc. You name it! Today I am going to share mine.

What You Need:

  • 1- 2pound block of velveeta original cheese
  • 1-2 cups of Breakstones Sour cream
  • 2 cans of Hormel No Bean Chili
  • 1 can Rotel Tomatoes with green chilies

Cooking Method:

  • Crock Pot or Stove top


Crock Pot Method: You can technically throw it all in the crock pot and set it on low. I prefer to do it as directed below.

  1. Turn Crock Pot on medium and add both cans of chili.
  2. Place rotel tomatoes in a 2-3 quart size sauce pan and turn heat on low.
  3. Cut the Velveeta Cheese into cubes. They don’t have to be huge or very tiny. I just cut it down so it melts better. As your cutting it just toss the cheese on top of the tomatoes in the sauce pan. I do this so the juices are on bottom to prevent the cheese from possibly getting scorched as it heats.
  4. Place lid on pan and turn heat up to medium until it starts getting creamy, then turn it down so it doesn’t burn.
  5. Stirring consistently. Add sour cream and mix it in. The sour cream seems to help the cheese from getting that thick, sticky consistency and keeps it smooth.
  6. Once your cheese mix is good and melted then pour it over the chili in the crock pot or into the larger pot on the stove.
  7. Turn Crock pot on Low/Warm and serve with Chips, Hot Dogs, Baked Potatoes or anything else your heart desires.

Stove Top Method:

  1. In a large pot add rotel tomatoes and turn on low.
  2. Cut the Velveeta Cheese into cubes. They don’t have to be huge or very tiny. I just cut it down so it melts better. As your cutting it just toss the cheese on top of the tomatoes in the sauce pan. I do this so the juices are on bottom to prevent the cheese from possibly getting scorched as it heats.
  3. Place lid on pan and turn heat up to medium until it starts getting creamy, then turn it down so it doesn’t burn.
  4. Stirring consistently. Add sour cream and mix it in. The sour cream seems to help the cheese from getting that thick, sticky consistency and keeps it smooth.
  5. Add Both Cans of Chili
  6. Turn heat down to low and let the flavors blend. Once heated serve Chips, Hot Dogs, Baked Potatoes or anything else your heart desires.