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)






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.









Game Day Slow Cooker BBQ Meatballs

meatballsI enjoy cooking for my family and friends, especially on game day. One of the guys favorites in our house is BBQ meatballs. (Also great for church pot luck dinners.) There is the easy way, using pre-packaged frozen meatballs, or making your own. Either way works. In this article I am going to show you how to make and freeze your own meatballs so you can make a batch, freeze them and use them for other things as well.

(Note: Prepare the actual meatball the day before and freeze.)


  • 3 pounds ground beef, preferably 90/10 but 80/20 works fine to
  • 5 oz can of evaporated milk
  • 1 cup dry oatmeal (rolled or instant)
  • 1 cup cracker crumbs
  • 2 eggs
  • 2 tablespoon of butter, to saute onions and garlic
  • 1/2 chopped onion, diced fine
  • 1 teaspoon minced garlic
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons chili powder


  • 2 cups of ketchup
  • 1 cup brown sugar
  • 2 teaspoon of liquid smoke
  • 1 teaspoon garlic powder
  • 1/4 cup chopped onions.
  • 2 tablespoons Worcestershire sauce


  1. Saute’ the onions and minced garlic until onions are clear in color.
  2. Combine all meatball ingredients using your hands.
  3. Shape meat into walnut size balls. I like to use a heaping scoop with melon baller so they come out being about the same size. With anything you cook you always want to try to make sure that meat and vegetables are around the same size so they cook at the same rate.
  4. After shaping the meatballs, place them on a waxed- lined cookie sheet and freeze them. When fully frozen, place the meatballs in a Zip-lock Freezer bag and keep stored int he freezer until needed.
  5. When you are ready to use them, put the frozen meatballs in your slow cooker. Cover and cook on high while mixing up the sauce.
  6. Pour the sauce over the meatballs and continue to cook on high for 1 hour.
  7. Remove the lid, gently stir and turn slow cooker down to low.
  8. Cook for 4-8 hours.
  9. You can serve the meatballs directly out of the slow cooker (so they stay warm) or transfer them to a nice dish for serving.

Makes around 20-25 appetizer servings

Tips: You can use the meatball recipe for multiple recipes. Instead of using BBQ sauce you can add a jar of spaghetti sauce to the slow cooker or cream of mushroom soup and serve them with noodles or rice.

No- Bake Strawberry Lemonade Bites

NoBakeStrawberryLemonadeBites-2_thumb-180x180Brought to us by The Comfort of Cooking, these are fantabulous for an after school snake or for when your friends come over.


For the crust:

  • 4 graham cracker sheets (8 squares)
  • 2 Tablespoons melted butter
  • 1 Tablespoon brown sugar
  • Nonstick cooking spray

For the filling:

  • 8 oz. Philadelphia 1/3 Less Fat Cream Cheese, softened until very soft*
  • 14 oz. can fat-free sweetened condensed milk
  • 1/4 cup egg beaters all-whites, or regular egg beaters*
  • 2 teaspoons powdered gelatin
  • 3 Tablespoons boiling water
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1/2 cup fresh lemon juice (from 3-4 lemons)

For garnish:

12-24 small strawberries, sliced


For the crust:

  1. In a food processor or blender, process graham crackers until very fine. Add butter and brown sugar, processing to combine.
  2. Spray the cups of one 24-cup (or two 12-cup) mini muffin tin generously with nonstick spray. Spoon a heaping teaspoon of graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust. While making the filling, place muffin tin(s) into refrigerator to chill.

For the filling and garnish:

  1. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. In a small bowl, whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes (no longer – this is crucial), then add into the cream cheese mixture along with lemon zest and juice. Beat until fully combined.
  2. Fill each mini muffin tin cup with a heaping tablespoon of filling, right to the top. Place filled muffin tins into the refrigerator to firm up, at least 8 hours or overnight.
  3. To remove chilled bites, run a blunt knife around the outside of each cup to pop it out. Top with half a strawberry, sliced in half or thin slices, as you prefer. Store in the refrigerator in an airtight container, up to 5 days. Freeze for up to 3 weeks.


Soften the reduced-fat cream cheese until very soft to avoid a lumpy mixture. Substitute with regular cream cheese if desired.

You cannot replace the Egg Beaters with a whole egg, yolk or white. Pasteurized egg is used because the bites aren’t baked and it is safe to eat raw.

Cucumber Subs

1012809_10201400564405518_1062402159_nAnother fabulous Face Book Recipe being passed around.

Cucumber subs with turkey, green onions and Laughing Cow cheese!

I am sure you could use what ever ingredients you desire for this yummy sub without the bread!!

Pickled Jalapeño Eggs

I wish I could claim this fabulous recipe, but I can’t. This recipe was found at Texas Recipes.


  • 18 hard-boiled eggs, peeled
  • 2 cups white vinegar
  • 1 small onion, sliced
  • 1 1/2 tsp mustard seeds
  • 1 1/2 tsp dill seeds
  • 1 1/2 tsp black pepper
  • 2 tbsp salt
  • 4 garlic cloves, crushed
  • 1 (8 ounce) can whole jalapeno peppers, sliced (save the juice)
  • 3 Habanero peppers, diced
  • 2 tbsp red pepper
  • 5 dashes hot sauce (optional)
  • Half Gallon Wide Mouth Jars

  1. Put peeled eggs in a 2 1/2 quart jar (if you use more eggs you will need a bigger jar).
  2. Boil all ingredients including juice from jalapeno can (except eggs, of course) for 15 minutes.
  3. Pour hot mixture over eggs until eggs are covered.
  4. Add hot water to jar to fill if needed. Seal jar.
  5. Marinate in refrigerator for 2 weeks before using. The longer they stand, the stronger the flavor.
  6. Note: for a stronger flavor, poke hole in the eggs with a toothpick before marinating.


Easiest Peanut Butter Fudge Ever!

peanut butter fudgeIngredients:

  • 2 cups sugar
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 3/4 cup peanut butter


  1. Bring sugar and milk to a boil.
  2. Boil two and a half minutes.
  3. Remove from heat and stir in PB and vanilla.
  4. That’s it.

Source: Face Book

Outback Steak House Bloomin Onion


  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 ounces beer
  • 4 Vidalia onions

Seasoned flour

  • 2 cups flour
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Creamy Chili sauce

  • 1 pint mayonnaise
  • 1 pint sour cream
  • 1/2 cup tomato chili sauce
  • 1/2 teaspoon cayenne

Combine mayo, sour cream, chili sauce and cayenne-mix well.

Outback Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons creamed horseradish
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

Blend everything together well and let sit for 2 hours-refrigerated – or overnight.

Directions For the Batter

  1. Mix cornstarch, flour and seasonings until well blended.
  2. Add beer and mix well.
  3. Cut about 3/4 inch off top of onion and peel.
  4. Cut into onion 12-16 vertical wedges, but do not cut through bottom root end.
  5. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
  6. Dip in seasoned flour and gently shake to remove excess.
  7. Separate petals to coat thoroughly with batter.
  8. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
  9. Turn over and fry 1 1/2 minutes more or until golden brown
  10. Drain on paper towels.
  11. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple core cutter.
  12. Serve hot with chili sauce and dipping sauce.

Pizza Balls


  • 3 cans Pillsbury Buttermilk Biscuits (10 ct)
  • 60 pepperoni slices (2 per biscuit)
  • Block of cheese (Colby/Monterey Jack or Chedder)
  • 1 beaten egg
  • Parmesan Cheese
  • Italian Seasoning
  • Garlic Powder
  • 1 jar pizza sauce


Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Patriotic Jello Jars

patriotic-jello-jars-150x150I found this fantabulous idea for the holidays.  I did not come up with this idea, Christy Jordon did, but I just HAD to share it with you all!  I thought, what a perfect idea for entertaining guest at a BBQ this Fourth of July holiday, and it also makes a great low-fat desert!!  (If entertaining a lot of guests, I would use the little throw away clear Dixie cups).  It is also something you could do year round for the kids in any of the great colors and flavors Jello offers.  Now I can’t wait until Christmas!


  • 6- 8 oz half pint canning jars
  • blue and red jello, white chocolate pudding mix
  • milk (according to pudding mix directions)
  • water
  • red and blue food coloring to make the colors pop

patriotic jello jars 4Directions:

  • Mix your blue jello mix into 1 cup boiling (or hot from the microwave) water. (I pour it into a 2 or 4 cup measuring cup so it’s easier to pour into the jars or Dixie cups) Stir until powder is dissolved.
  • Add about 3 drops of blue food coloring to get your patriotic blue. The regular blue jello is more of a sky blue.
  • Now you’re going to want it to set up quickly.  Add ice to your measuring cup until it reaches 2 cups and then stir until it dissolves.
  • Divide the jello liquid into your jars evenly.  About 1/3 of a cup into each jar.
  • Put your tops on your jars and put them in the refrigerator for about a half hour or until they are set.
  • Once that is set up good, mix your white chocolate pudding according to package directions.  Using a quart jar works wonderfully for mixing pudding in.  Just add ingredients and shake, shake, shake.  Shake your booty.  Don’t mix it too much though because you still want it to be soft.

patriotic jello jars 4

  • Next, you’re going to pour some into the jar on top of the blue jello, about the same amount, 1/3 of a cup.
  • Now you want to return them to your refrigerator for another 30 minutes or so or until they set nicely.
  • While you’re waiting, wash your dishes and clean up your mess.

patriotic jello jars 4

  • Once your pudding has set up, mix your red jello mix just like you did the blue and add 3 or 4 drops of red food coloring.  It’s the Fourth of July people so we really want those colors to POP!!
  • CAREFULLY spoon the red jello on top of the pudding.  The reason you want to spoon it is so you don’t disturb the white pudding; it’ll mess up the look we are going for.
  • At this point it will look sooo pretty you will want to eat it, but not yet.
  • Screw on the lids and put back into the refrigerator for another 30  minutes, until the red has set.


patriotic jello jars 4
Keeping it Spicy,
Jalapeno Gal!!
This Recipe was Found at

Cucumber Sandwiches



We grow cucumbers in our garden and have been blessed with so many it is almost hard to find things to do with them all. After a while I get tired of making them into pickles.

These little sandwiches are so simple to make and are perfect for weddings, church potlucks, visitors at your home or just to munch on during the week for lunch or a snack.


  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon chopped fresh dillweed (optional)
  • 20 sandwich bread slices
  • 20 thin wheat bread slices


  1. Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.
  2. Combine cream cheese mixture, cucumber, garlic salt, and dillweed.
  3. Spread cucumber mixture evenly onto white bread slices, and top with wheat bread. Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.


If you would like to do something different, you can also serve it as a dip with assorted crackers or as a cucumber wrap using 4-6 flour tortillas and a slice of deli meat. 🙂