Nacho Cheese Dip & Sauce

Nacho Cheese Dip & Sauce

3 cups old cheddar cheese, shredded

1 tbsp cornstarch

1  375 gram can evaporated milk

2 tbsp jalapeño pepper, finely diced

1/2 tbsp hot sauce

1/2 tsp onion powder

1/2 tsp garlic powder1 tsp salt

Toss cheese and cornstarch together in a saucepan. 

Add all other ingrediants and cook over medium heat, whisking often until the cheese is melted and sauce is smooth. Adjust to taste with hot sauce, salt or cheese. Add additional milk or cheese to adjust consistency. 

While hot it will have a sauce like consistency - perfect for pouring over nachos. 

As It cools it will thicken and become a dip like consistency. Whisk occasionally to mix in the skin that forms on top. 

This will keep in the fridge for 5 - 7 days. Or you can freeze for later. 

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls

1 lb Italian sausage or pork sausage, uncooked

8 oz cream cheese, softened

1 1/4 cup bisquick

8 oz cheddar cheese, shredded

1 tsp onion powder

1 tsp garlic powder

Fresh parsley

Mix all ingrediants until well combined using dough hook on hand held mixer. Spray glass baking dish with no stick spray and scoop by tablespoon into dish. 

Bake for 25 minutes in a 400 degree oven or until browned. 

Olive Garden House Salad

Olive Garden House Salad

American salad/romaine blend, chopped

Red onion, thinly sliced

Black olives, pitted - sliced or whole

Roma tomatoes, wedges

Pepperoncini, whole

Romano cheese, grated

Croutons

Olive Garden salad dressing

Mix first 5 ingrediants in a salad bowl.  Top with croutons. Add salad dressing according to taste and top with grated cheese. Serve immediately.