Tuesday, July 18, 2017

Queso Frito

Queso Frito is just one of many appetizers I can't resist when dining at a Mexican restaurant. My attempt at making it at home turned out for the best! Crisp on the outside, gooey on the inside. I used mild cheddar cheese but mozzarella works just as well.


  • 1/2 lb. cheddar cheese
  • 1 egg, beaten
  • 1 cup plain breadcrumbs
  • vegetable oil for frying

To the breadcrumbs add:

  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. red pepper
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
Cut cheese into sticks about 1/2” x 1/2” x 4”, or cut into 1/2” cubes for bite-size appetizers.
Dip the cheese into beaten egg then dredge in breadcrumbs, covering all sides. Refrigerate for 1 hour.

Heat 1/2” oil in skillet over medium heat. Test the oil with a drop of water to make sure it's hot enough. If it isn't you'll end up with a big mess of melted cheese! (It happened to me the first time I made these)   Gently place cheese in skillet and fry on both sides until golden. It only takes a few seconds. Remove from pan and place on paper towel lined plate to drain. Serve immediately with salsa.


Monday, July 17, 2017

Cowboy Caviar

“Black beans are a cowboy's caviar.” I agree with that comment. Add the freshness of lime juice with plenty of heat and you've got a winner for sure. This is my version of Cowboy Caviar. Serve it with tortilla chips, crackers or raw veggies.


  • 2 (15 oz.) cans black beans, drained and thoroughly rinsed with cold water
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro (or parsley)
  • 1 jalapeno pepper, seeded and chopped
  • 3 strips bacon, cooked until crisp then crumbled
  • 2 Tblsp. fresh lime juice
  • 1 tsp. cumin
  • 1/2 tsp chili powder
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste
Put all ingredients in a food processor or blender, Blend until smooth. Cover and refrigerate for about 1 hour and all the flavors will come alive.


Saturday, July 15, 2017

Cookies & Cream Log

chocolate wafers and whipped cream log dessert by candy dorsey

I always make this Cookies & Cream Log at Christmastime. But it's a versatile dessert for any occasion or no occasion at all. You can decorate it any way you like with sprinkles, colored sugar, fancy flowers, the possibilities are endless.

I don't add sugar to whipping cream but you can, just be sure to use powdered sugar. You can also tint the cream with food color for a funky layered look.

This log in the photo is made with 16 chocolate wafer cookies and 8 oz. of whipping cream. It's easy to make it bigger with more cookies and more cream. As you can see, I make stacks of 4 cookies then freeze the stacks, it's easier to make a log when the stacks are frozen.

Freeze it when finished and it'll be easier to cut just before serving, and be sure to cut it diagonally to get the pattern you see here.

Here it is, step by step!

Wednesday, July 12, 2017

Cabbage Rolls

Cabbage was on sale at the supermarket for a price too good to pass up so I bought 2 heads, one for making cole slaw and the other for Cabbage Rolls. I thought I'd keep the recipe simple with a basic ground beef and rice mixture. 


  • 1 lb. lean ground beef
  •  1 cup cooked white rice
  • 1 egg lightly beaten
  • 1/4 cup milk
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • salt and pepper to taste

Combine all ingredients and mix well.


Combine ingredients in a small bowl and mix to distribute tomato paste throughout. Set aside.

Peel leaves off the cabbage, you'll need about 12 leaves. With a small paring knife, cut out the thick part of the stem from each leaf.

Bring a pan of water to a boil and add leaves a few at a time, cook until just lightly tender.

Place about ¼ cup of meat mixture in center of cabbage leaf. Roll up starting with cut end, fold in the sides and continue rolling. Repeat until all the filling is used.

Spread a small amount of tomato mixture in a shallow casserole or baking dish. Place the cabbage rolls seam side down in dish and pour remaining tomato mixture over all. Cover and bake at 350ยบ F for about 1 hour.
If using a slow cooker, set it on low and cook for 6 to 7 hours.


Friday, July 7, 2017

How to Make Broth

I always make stock (broth) rather than buy it in a box from the supermarket. Those stocks have too much sodium for my liking, even the low-sodium types. So many recipes list either vegetable, chicken or beef stock as an ingredient, but if you don't have any on hand you might just use water and hope for the best. The recipe ends up being thin, watery and flavorless.

I don't add salt to any of my stocks. 
 Salt can be added during cooking when you're preparing a recipe using your previously made stock (broth).

You'll need a wire strainer for sure!

Chicken Stock

Vegetable Stock (I would omit the salt)

Beef Stock

A crockpot is a great tool for this job. Just put everything in it then let it simmer.   

I usually freeze stocks in small plastic containers and ice cube trays. When the cubes are frozen I put them in a freezer bag. With this method of freezing, I can take out as much or as little as I need.

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