Queso Dip { 2 ingredients!} #QuesoForAll #sponsored

This post brought to you by RO*TEL and VELVEETA . The content and opinions expressed below are that of Makin’ it Mo’Betta.

Two ingredients? I’m in. I love quick and easy, and when it tastes good AND a majority of my house will eat…it’s a total win.

Therefore, Queso Dip made with RO*TEL and VELVEETA was a winner in my house! This would be great for “the big game” (don’t ask me to talk football, but I can talk football food all day long) or any social gathering. I made it recently for my daughter’s birthday party.

I blend my RO*TEL with an immersion blender so that the dip is smooth…because my kids will not eat chunks of tomato *insert eye roll*.

Either way it’s flavorful, creamy, and spicy (but not too spicy!). 

Queso Dip 

(from the back of the RO*TEL can)

  • 16 ounces VELVEETA
  • 1 (10 ounce) can RO*TEL (you could use Mild, Original, or Hot)

Melt VELVEETA in a sauce pan over medium heat with can of undrained RO*TEL until cheese is melted and sauce is heated through. Use immersion blender to blend until smooth if desired. (You could also run the tomatoes through a regular blender and then add to cheese.) 

Queso Dip is awesome served with tortilla chips, but we also enjoyed it over nachos.

Pile tortilla chips with Queso Dip and whatever else you like!

YUMGet more Queso recipe ideas at Queso For All, as well as, Ro*Tel Facebook and Velveeta Facebook.

What’s on your Super Bowl menu? Inquiring minds want to know!

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Lasagna with Italian Sausage {#sponsored}

This is a sponsored post written by me on behalf of Sargento. All opinions are 100% mine.

With the holidays upon us, lots of people are probably thinking of ham, turkey, stuffing, and cranberry sauce. At least that is the traditional fare in my house. However, over the years I have heard several people say that their traditional meal includes lasagna. I have a friend who will visit her parents and her in-laws on Thanksgiving, so she has turkey, ham, etc at lunch, but for dinner, her mother-in-law prepares lasagna and some different dishes that incorporates their family’s heritage. I think that is a pretty neat idea.

Since I’ve been thinking about lasagna non-stop, I decided it was time to make it. I had homemade Italian turkey sausage in the freezer, so I decided to use that for the meat sauce, but you could use ground beef, ground turkey, or skip the meat all together. You could use roasted vegetables, as well. I added a little kale in with the meat, but just a little, and chopped very fine because my kids can spot something green in their food a mile away. When they asked what the flecks of green were, I told them they were herbs. No, I don’t advocate lying to your children, but, well, I will lie to mine if it means getting some vegetables in them. (And technically, there are herbs in there.) Of course, the most important component of lasagna, in my opinion, is the CHEESE. Mo’ cheese is mo’betta in my house.

My plan was to pick up mozzarella, provolone, and parmesan but then I saw the Sargento Chef Blends Shredded 6 Cheese Italian and I thought, YES! It’s a blend of Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago. Why limit myself?! I also used sliced Provolone and shredded Parmesan. What can I say, I really like cheese.

Lasagna takes some time and isn’t exactly ‘quick and easy’, but it is definitely worth it. I would also say this was Holiday worthy as well!

Lasagna with Italian Sausage

  • 1 1/4-1 1/2 pounds of ground meat (I used homemade Italian turkey sausage)
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • Kale, stem removed, finely chopped (desired amount, optional)
  • 1 jar (approx 24 oz.) or 2 1/2 cups of your favorite spaghetti sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups ricotta cheese (or cottage cheese if you prefer)
  • 1 cup Sargento Artisan Blends Shredded Parmesan Cheese, divided
  • 1 egg, lightly beaten
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 9-12 lasagna noodles (depending on pan size, mine held 9)
  • 8 oz. Sargento Chef Blends Shredded 6 Italian Cheese
  • 6 slices of Sargento Provolone (or 12 if using the Ultra Thin sliced)
  • olive oil (for drizzling bottom of pan)
  1. Prepare meat sauce by browning ground meat on medium high heat (if not using Italian sausage, then season meat with salt and pepper, to taste) with the onion, garlic, and kale (if using). Once meat is cooked through and onions are tender, drain any fat and add the spaghetti sauce and crushed red pepper flakes. Reduce heat to low, cover and simmer for about 30 minutes.
  2. In a small bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, Italian seasoning and salt. Set aside.
  3. Boil lasagna noodles per instructions on box for al dente.
  4. Preheat oven to 350 degrees F and drizzle olive oil in the bottom of a 9 x 13 baking dish.
  5. Arrange 3 to 4 lasagna noodles in bottom of pan, side by side (mine held 3).
  6. Spread 1/3 of the ricotta cheese mixture over noodles.
  7. Top cheese mixture with 1/3 of the meat sauce.
  8. Top meat sauce with 1/4 of the Shredded 6 Cheese Italian cheese.
  9. Repeat steps 5-8 two more times.
  10. After the last layer is complete, place the 6 slices of Provolone cheese on top along with remaining Parmesan.
  11. Cover with aluminum foil and bake until bubbly (40-45 minutes). Then remove foil and bake for another 15-20 minutes or until cheese is browned and bubbling.
  12. Let lasagna cool for 15-20 minutes before serving (if you can wait that long, we couldn’t!)

Recipe adapted from South Your Mouth


Look at all that cheese! Can you see why I’m a fan of Sargento Shredded Cheese? Well, not just the shredded, we use the sliced all the time too. We love Swiss, Provolone, and Cheddar on our sandwiches. If you love cheese too, then check out Sargento on Pinterest. There are lots of recipes available!

Also, Sargento currently has a recipe contest going on. Head to Sargento on Facebook to find out all the details and enter to win! You have to submit an original recipe and photo of a dish featuring a Sargento Shredded Natural Cheese variety, plus an explanation of why using real, fresh-tasting ingredients like Sargento Shredded Natural Cheese matters to you. The Facebook recipe contest winner will receive $2,000 toward kitchen supplies and ingredients for the perfect holiday meal, plus a year’s supply of Sargento Shredded Natural Cheese. Sounds good to me!

I’m curious, what do your traditional Holiday meals include?

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Loaded Baked Potato and Buffalo Chicken Casserole

You may have seen this one floating around Pinterest.  I have had it pinned for a while, but I had kind of dismissed it since it contained the words “buffalo chicken”.  Those of you that read my blog regularly know that my family can’t take any heat, whereas I love some schpice.  However, I decided to take a closer look at the recipe and realized I could make a couple of simple changes and make it work.  I just reduced the hot sauce, added in a ranch type dip, and cut back the green onion a bit.  Wowza! This was GOOD!

Loaded Baked Potato and Buffalo Chicken Casserole

adapted from Cook Lisa Cook
my changes are in italics
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
8-10 medium potatoes, cut into 1/2 inch cubes
1/3 cup olive oil
1 1/2 t. salt
1 T. fresh ground pepper
1 T. paprika
1 1/2 T. garlic powder
3 T. buffalo wing sauce
3 T. Loaded Baked Potato Dip*
*Could use Ranch dip or salad dressing in the place of the dip I used or skip it altogether and use 6 T. hot sauce.  Depends on the level of heat you like. Or, you could use all ranch or other sauce in the place of the hot sauce.
Topping:
2 cups cheese of choice (I used 1 1/2 c. reduced fat sharp cheddar and 1/2 cup Gorgonzola)
1/2-3/4 cup real bacon bits
1/2 cup diced green onion
Preheat oven to 500 degrees F. (It’s gotta be hot to cook those taters!)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, buffalo sauce and dip/dressing.  Add the cubed potatoes and stir to coat.  Pour potatoes into a sprayed 9 x 13 baking dish, reserving as much sauce as possible for the chicken.  (There will not be a lot left, but should be enough to coat the chicken).  Bake the potatoes at 500 degrees for 45-50 mins, stirring every 10-15 mins (I did 15), until potatoes are cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the chicken to the bowl with the remaining sauce.  Stir to coat.  Once potatoes are done, remove from oven and lower oven temp to 400 degrees. Add the chicken to the top of the cooked potatoes.  (I know, raw chicken on top of cooked potatoes seems a little weird, but it all heats back up and cooks through.)  Cover raw chicken with cheese, bacon bits and green onions in an even layer.  Place assembled casserole in the oven and bake for 15 minutes or until chicken is cooked through.
You can serve this with extra hot sauce, ranch or blue cheese dressing if desired.  I topped mine with a little extra wing sauce, and some plain yogurt (instead of sour cream), and additional green onions.
Verdict?  Fantastic!  This is like combining my favorite appetizers into one glorious dish – loaded potato skins and buffalo wings!  The recipe can be adapted to suit your family’s taste buds, and would be great to serve for a crowd on game day.  It seems like there is some big football game coming up sometime soon?  You know, the one with all the cool commercials 😉  The only drawback is the time it takes to cut up all the potatoes and chicken, but that could be easily done ahead of time. My plan is to pre-cook some chicken breasts, chop them up, and freeze for when I make this again, and this recipe is definitely a keeper and will be made again!