Honey Glazed Carrots

See that towel. I got that just for Lindsey. When she is hungry, we call that version of Lindsey, “Wanda” and trust me, no body likes Wanda haha. Don’t worry mine hungry name is Cletus, don’t judge, we all have one.

Ingredients:

• 1 package of small baby carrots (1lb)
• 2 tbsp of honey
• 1 tsp of cinnamon
• 1 tsp of nutmeg
• chopped parlsey (for garnish)

Directions:

• Preheat oven to 400 degrees
• Line a baking sheet with tin foil and spray with cooking spray
• Mix all ingredients in a bowl then add carrots and mix together
• Pour mixture onto the baking sheet and spread evenly
• Roast for 15 minutes, or until you can see the carrots start to caramelize
• let sit for 2-3 minutes and add garnish

Change is good especially when it’s breaking free of the same old side dishes you eat with every meal. Break free and try these honey glazed carrots and don’t ever go back to those canned green beans that you add butter to and then microwave for 2 min, covered with a paper towel as not to splatter. I’m looking at you Mrs. Lyons…..jk. But really. If you give this recipe a try please comment below and let me know how they turned out or if you ever have a question feel free to leave those as well. Keep it messy friends.

Texan Shrimp Jambalaya

Having relatives from Louisiana also helped greatly to influence this deliciously southern dish. One thing that John and I definitely went back and forth on was the corn bread. He is says that this goes with rice like a gumbo, but I argue that it is way better with corn bread. As you can see, I won haha!

Ingredients:

• 1 lb Texas Grown Large Shrimp
• 1/2 cup chopped onion
• 1/2 cup bell pepper
• 1 clove chopped of garlic
• 16oz can of stewed tomatoes
• 8oz of chili style tomatoes
• 1/2 cup water
• 1/2 tsp thyme
• 1/2 tsp basil
• 1 tbsp chili powder
• pinch of salt and pepper

Directions:

• In a pan brown the onions, garlic and bell peppers
• Add in the remaining ingredients and bring to a boil
• Reduce heat, cover, and cook for an additional 15 minutes
• Remove from heat and let rest for a couple minutes.
• Serve over corn bread or rice.

To add just a little extra texan pride to the dish, we used a cookie cutter and cut out the corn bread in little Texas shapes!

Texas Cutting Board | Texas Cookie Cutter

Hope you enjoy this recipe! We would love to know where you are from and what are some staples dishes that you and your family like to make.

If you live in Texas and like to shop at H-E-B, then you won’t want to miss TexFest running now through March 7, 2017!

Thank you so much to H-E-B for sponsoring this post. Opinions are 100% our own.

Valentine’s Dinner Date Recipe: Sweet & SavoryCrepes

What says love better than crepes? I mean they come from France, which it’s capital city is Paris, the city of love. So, if you do the math then crepes are the go-to romantic food for lovers. We also chose crepes, because they are one of our favorite things to eat, you can customize them however you want, and it is also something that you probably don’t make everyday!

Ingredients to make the Crepes:

• 2 Eggs
• 2 Cups of Milk
• 1 teaspoon of vanilla extract
• 1 cup of flour ( I used Simple Truth from Kroger)
• 1 tsp Salt
• 1 tbsp Butter
• 2 tbsp Sugar ( I used Simple Truth from Kroger)

*We bought all of our ingredients for the crepes fromKroger.

Directions:

• Mix all of the ingredients into a blender and mix well.
• Pour mix into bowl and let it sit for a few minutes.
• While mix is setting, heat up a frying pan on low-medium heat.
• Spray with cooking spray or oil.
• Pour 1/2 to 3/4 of a cup of mix into the pan and swirl the pan to coat it evenly with the crepe mix.
• Let the crepe cook until the edges are golden brown.
• Using a very thin spatula get under the crepe and flip over, continue to cook for another minute.
• Remove from heat and repeat for as many crepes as you would like.

California Style Crepe:

• Turkey Deli Meat
• Bacon
• Cherry Tomatoes
• Avocado
• Spring Mix
• Monterey Jack Cheese

You just layer all the ingredients onto the bottom half of the crepe. Then fold the top half towards you and then fold one more time, till it makes a triangle.

Strawberry & NutellaCrepe:

• Kroger Chocolate Syrup
• Nutella
• Fresh Strawberries
• Whip cream ( optional)

Spread nutella on the bottom half of the crepe. Then add sliced strawberries. Fold the top half of the crepe towards you and then fold it one more time to make a triangle. Then drizzle the Kroger Chocolate syrup over the crepe and add strawberries and whip cream.

This crepe is one of my favorites, because it is so simple to make and only needs a couple ingredients!

I have to take a quick second to brag on my hubby! He surprised me and picked up these beautiful pink roses from the Kroger floral shop! He knows how much I love fresh flowerson the table at home.

Little disclaimer – crepes take team work if you have not made them before! It took both of us to flip the crepes haha! Which, honestly made it so much fun! We did have a few “flips” that did not go so well, but luckily we were in no hurry and just kept at it until we got it right. So, give yourself some time to enjoy the process and try something new together this Valentine’s Day!

Thank you so much for stopping by!

Thank you so much to Kroger for sponsoring this post. Opinions are 100% our own.

Simple Mushroom Onion Soup

We are almost a month into 2017, how are you looking for your new years resolutions? I’m doing ok, I wouldn’t say great. I started a new job and it has got me traveling the next 3 weeks, so it’s been hard to keep on a steady schedule, but it has allowed me to go to the gym each night because I’m away and have nothing else to do haha! Stay focused and remember tomorrow is a new day and you can always start again from there.

Thanks for stopping by friends. Keep it Messy.

Honey Ham Egg Casserole

Honey Ham Egg Casserole

2016-12-29 12:15:58

Wondering what to do with those holiday ham left overs? We have the perfect solution for you, this honey ham egg casserole is a delicious and an ease in the kitchen after all that holiday cooking.

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

1572 calories

109 g

1112 g

87 g

88 g

38 g

1260 g

2417 g

19 g

0 g

41 g

Nutrition Facts

Serving Size

1260g

Amount Per Serving

Calories 1572

Calories from Fat 782

% Daily Value *

Total Fat 87g

134%

Saturated Fat 38g

189%

Trans Fat 0g

Polyunsaturated Fat 10g

Monounsaturated Fat 31g

Cholesterol 1112mg

371%

Sodium 2417mg

101%

Total Carbohydrates 109g

36%

Dietary Fiber 11g

46%

Sugars 19g

Protein 88g

Vitamin A

113%

Vitamin C

243%

Calcium

100%

Iron

67%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4oz ground breakfast sausage
2. 2 cups chopped honey ham
3. 5 eggs (you can sub egg whites if you prefer)
4. 1/2 cup onions
5. 1/2 cup bell pepper (I used red, orange, and green)
6. 1/4 cup milk
7. 1/4 teaspoon garlic powder
8. 1/2 teaspoon multi purpose seasoning
9. 1 lb cubed potatoes (frozen potatoes)
10. 3/4 cup shredded cheese
11. chopped green onions

Instructions

1. Preheat oven to 350 degrees
2. In a skillet, brown the sausage until cooked thoroughly. Add the ham, onions and bell peppers and sauté together.
3. In a bowl, mix together the eggs, milk, garlic powder, and seasoning.
4. Spray a baking dish with cooking spray and add a bottom layer of the cubed potatoes.
5. Then add a layer of 1/2 of the egg mixture.
6. On top of that add 1/2 cup of cheese, add the meat mixture, then add the remaining egg mixture and cheese on top.
7. Cover with foil and bake for 30 minutes.
8. After 30 minutes check to make sure that the eggs are firm and if not fully cooked placed back in the oven for 5 more minutes uncovered.

By John Lyons

beta

calories

1572

fat

87g

protein

88g

carbs

109g

more

Our Messy Table http://www.ourmessytable.com/

Twice Baked Loaded Sweet Potatoes

More than any other holiday meal I love Thanksgiving, so trust me when I say that these sweet potatoes are magical. I would never steeryou wrong, definitelywhen it comes to Thanksgiving side dishes. And since they are individually done in their own skin, that saves you the added hassle of another casserole dish to clean afterward.

I think this will be a great addition to our Friendsgiving menu and I hope it makes it to your table at Thanksgiving as well. Thanks for stopping by and leave any questions you have in the comments! You may also enjoy these Maple Pecan Pie Bars!

A special thank you to HEB for partnering with us on this post!

Twice Baked Loaded Sweet Potatoes

2016-11-10 18:49:49

Fluffy twice baked sweet potatoes loaded with brown sugar, honey butter, cinnamon and topped with marshmallows.

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Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 25 min

Prep Time

10 min

Cook Time

1 hr 15 min

Total Time

1 hr 25 min

2254 calories

397 g

122 g

78 g

15 g

33 g

957 g

472 g

261 g

2 g

41 g

Nutrition Facts

Serving Size

957g

Amount Per Serving

Calories 2254

Calories from Fat 679

% Daily Value *

Total Fat 78g

120%

Saturated Fat 33g

164%

Trans Fat 2g

Polyunsaturated Fat 9g

Monounsaturated Fat 32g

Cholesterol 122mg

41%

Sodium 472mg

20%

Total Carbohydrates 397g

132%

Dietary Fiber 20g

79%

Sugars 261g

Protein 15g

Vitamin A

1504%

Vitamin C

22%

Calcium

27%

Iron

30%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4 sweet potatoes
2. 1tbsp olive oil
3. 1/4 cup brown sugar
4. 1/4 cup melted butter
5. 1 tsp cinnamon
6. pinch of nutmeg
7. 1/4 cup honey
8. 4 cups of mini marshmallows
9. ****Optional**** 1/4 cup of chopped pecans

Instructions

1. Preheat oven to 400.
2. Rub potatoes with olive oil and place on a foil lined cooking sheet.
3. Poke all the potatoes many times with a fork and then place the pan in the oven for 50 min., or until tender.
4. Remove from oven and let cool for 10 min.
5. Cut each potato in half and then scoop out the middle. Make sure to leave a small ring of potato around the edges so the skin keeps its shape.
6. Place what you scooped out into a bowl and put remaining halves back on the cooking sheet.
7. In the bowl add brown sugar, melted butter, cinnamon, honey and nutmeg. Mix all the ingredients until smooth.
8. Spoon the mixture back into the potato halves.
9. Place the potatoes back in the oven at 400 degrees for 10 min. then remove.
10. Set oven to broil.
11. Add mini marshmallows to the top of each potato.
12. Place potatoes back in the oven under the broiler for 1-2 minutes but carefully watch to make sure that the marshmallows don't burn. Remove once the marshmallows are melted and lightly brown.
13. Ready to serve.

Notes

1. If you do burn the marshmallows, don't worry, just pull the potatoes out and remove the marshmallows off the top with a spoon and try again.

By OMT John

beta

calories

2254

fat

78g

protein

15g

carbs

397g

more

Our Messy Table http://www.ourmessytable.com/

BBQ Mac n’ Cheese

This BBQ Mac n’ Cheese is american comfort food at its best, so let’s get to cooking so you can get to eating. You don’t have to cook it in a cool Lodge LMS3 Miniature Skillet, 3.5-inch – Pack of 4 cast iron skillet like I did but it will sure give you style points. And in our house every 10 style points earns me a trip to get frozen yogurt, so I try to add those up quick.

BBQ Mac and Cheese

2016-09-05 23:57:15

Slow cooked bbq pulled pork combined with creamy mac and cheese to make the ultimate american comfort food.

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Prep Time

10 min

Cook Time

5 hr 30 min

Total Time

5 hr 40 min

Prep Time

10 min

Cook Time

5 hr 30 min

Total Time

5 hr 40 min

5305 calories

667 g

575 g

198 g

206 g

119 g

2186 g

9368 g

195 g

1 g

66 g

Nutrition Facts

Serving Size

2186g

Amount Per Serving

Calories 5305

Calories from Fat 1736

% Daily Value *

Total Fat 198g

304%

Saturated Fat 119g

594%

Trans Fat 1g

Polyunsaturated Fat 12g

Monounsaturated Fat 54g

Cholesterol 575mg

192%

Sodium 9368mg

390%

Total Carbohydrates 667g

222%

Dietary Fiber 27g

107%

Sugars 195g

Protein 206g

Vitamin A

178%

Vitamin C

24%

Calcium

427%

Iron

94%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Pulled Pork

1. Pork Shoulder - optional to trim the fat
2. 2 cups - Insert favorite BBQ sauce here
3. 1 yellow onion
4. 2 teaspoons of minced garlic

For the rub

1. 1 tbsp brown sugar
2. 1/2 teaspoon cumin
3. 2 teaspoons chili powder
4. 1/2 teaspoon of salt

Mac n' Cheese

1. 1lb bag of elbow macaroni
2. 2 tbsp of unsalted butter
3. 2 tbsp of flour
4. 2 cups of milk (I used 2%)
5. 4 cups shredded sharp cheddar cheese
6. 1 cup panko bread crumbs

Pulled Pork

1. Slice onions and place in the bottom of the slow cooker along with the garlic
2. Mix all the rub ingredients together in a small bowl and them generously rub onto the pork
3. Once coated place pork on top of the onions and garlic in the slow cooker
4. Pour 1 cup of the BBQ sauce over the meat.
5. Cook on low for 5 hours
6. Once cooked, place the pork on a large plate and shred it using two forks
7. Pour out the liquid in the slow cooker and replace shredded pork
8. Coat with remaining 1 cup of BBQ sauce and stir

For the Mac

1. Preheat oven to 350 degrees
2. In a large pot bring 6 cups of water to a boil
3. Cook pasta as instructed on packaging
4. While pasta is cooking, heat a medium sized sauce pan and add butter
5. Once better is melted, whisk in flour
6. Reduce the heat and slowly whisk in 1 cup of cold milk, wait a minute then add remaining milk
7. Let simmer and continue to whisk until the sauce thickens
8. Stir in cheese and let melt
9. Turn of the heat and combine cheese sauce with macaroni
10. If you have cast iron skillets, then add macaroni to each skillet and follow the same instructions
11. If not, then add all macaroni to one baking or casserole dish
12. Sprinkle the top of the macaroni with panko bread crumbs
13. Top with pulled pork
14. Bake for 15 minutes
15. Remove from oven and drizzle with BBQ sauce if desired (it should be desired)

Notes

1. If using the cast iron skillets, they will be very hot so make sure that you use oven mitts just as you should with the casserole dish.

By John

Adapted from Jus' Mac

beta

calories

5305

fat

198g

protein

206g

carbs

667g

more

Adapted from Jus' Mac

Our Messy Table http://www.ourmessytable.com/

The cool part is that really this is two recipes in one, because you can always just cook the pulled pork and make a bbq sandwich or add it on top of a loaded bake potato and then the mac n’ cheese can always just be a side dish. Please let me know how your BBQ mac turns out and if you post it on insta use #OMTfoodie so I can find it. Thanks again for stopping by and I look forward to sharing some fun fall recipes soon!

For the last fiveSummers John and I have vacationed in Gruene, TX. We LOVE it there. Gruene has become our favorite place to getaway. While we are there our go-to place to eat is the Husiache Grill. They have the most amazing steaktopped withmelted blue cheese butter that is served with crispy potatoes and we add a glass of red wine. This year we did not make it out to Gruene and we missed out on that delicious meal, which led us tocreate our own version ofthat meal for a Steak & Wine Date Night! We also thought this would be a fun way to share one of our favorite meals with all of you guys! Hope you enjoy this delicious recipe for a New York Strip with Melted Blue Cheese Butter!

New York Strip with Melted Blue Cheese Butter

While John cooked( yes, he does almost all of the cooking! Thank goodness!) I wasin charge of picking out the wine andsetting the table ( I know, Igot the better end of that deal! hah!)It has been raining so much lately in Houston that the weather was much cooler than normal, so we took advantage of it and had dinner outside.

For wine I chose Mark West, a Burgundian styled California Pinot Noir. Not only, does this wine pair perfectly with the flavors of the New York Strip, but it also is pre-filled in single serve recyclable glasses that click together to form one bottle of wine; which is perfect to enjoy outside! Honestly, this is going to be my go-to wine now for entertaining or to take to outside events. I love that it allows you to enjoy a glass, without having to open the entire bottle at one time and there is no hassle!

This is such an easy recipe for grilling steak. It turned out so tender and juicy! (This was before we added the blue cheese butter.) John also prepared crispy red potatoes and sautéed zucchini and squash.

See how the wine just clicks and stacks together?! It is beyond convenient and so perfect for a date night that is outside.For more entertaining ideas check outEntertain And Pair Social Hub!

John topped off the New York Strip with blue cheese butter. It adds a creamy and rich flavor to this meal.

Cheers! See the recipe card below with all the instructions on how to cook the steak, blue cheese butter, veggies, and the potatoes. I marinade the steak in Allegro Original Marinade, 12.7 oz, which for our Texas friends can also be found at HEB.

Steak and Wine Date Night

2016-08-21 23:41:43

Tender Steak topped with a melted blue cheese butter, served with crispy new potatoes and sautéed vegetables.

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

1922 calories

96 g

366 g

126 g

106 g

49 g

1276 g

863 g

13 g

2 g

69 g

Nutrition Facts

Serving Size

1276g

Amount Per Serving

Calories 1922

Calories from Fat 1112

% Daily Value *

Total Fat 126g

194%

Saturated Fat 49g

245%

Trans Fat 2g

Polyunsaturated Fat 9g

Monounsaturated Fat 60g

Cholesterol 366mg

122%

Sodium 863mg

36%

Total Carbohydrates 96g

32%

Dietary Fiber 10g

42%

Sugars 13g

Protein 106g

Vitamin A

50%

Vitamin C

160%

Calcium

38%

Iron

62%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 10oz New York Strip Steak
2. 1/4 cup Blue Cheese Crumbles
3. 1/4 cup Butter
4. 1 lb New Potatoes
5. 2 Zucchini
6. 2 Squash
7. 4 tbsp Extra Virgin Olive Oil (EVOO)
8. Salt and Pepper
9. Steak Marinade

For the Potatoes

1. Preheat oven to 425
2. Cut up potatoes into quarters
3. Place in bowl and add 2 tbsp EVOO and the salt and pepper and then toss thoroughly
4. Place in oven for 30-35 Min, our until they begin to brown and the skin becomes crispy.
5. Remove from oven and set aside

For the Zucchini and Squash

1. While potatoes are cooking, Slice veggies and place in a bowl
2. Toss with 2 tbsp EVOO and salt and pepper
3. Heat a large skillet over medium heat
4. Sautee veggies in skillet for 10 min or until they begin to brown
5. Remove from heat and set aside

For the Steak

1. Marinade Steak for 20-30 Min.
2. Heat pan to Medium/High Heat
3. Add 1 tbsp of butter to the pan right before you add the steak
4. Season steak with salt and pepper and place in pan cook 5 min on one side then flip and cook and additional 5 min.**
5. While steak is cooking use a spoon scoop up the butter and glaze the top of the steak.
6. Remove from pan and let it rest before cutting it.

For the Blue Cheese Butter

1. Heat a sauce pan on Medium/High heat
2. Add butter and blue cheese crumbles to the pan
3. Cook for 4min stirring occasionally
4. Remove from heat
5. On a plate combine all of the elements of the meal making sure to top the steak with the blue cheese butter and serve.

Notes

1. Once the potatoes are in the oven, you should have plenty of time to prepare the other 2 parts of this dish.
2. Also remember to marinate 30 minutes prior to meal preparation.
3. ** This should get your steak to a Medium Rare temperature so adjust your cooking time to how your like your steak prepared.

By John

Adapted from The Huisache Grill

beta

calories

1922

fat

126g

protein

106g

carbs

96g

more

Adapted from The Huisache Grill

Our Messy Table http://www.ourmessytable.com/

As always thanks for stopping by our little corner of the interwebs and we hope that you enjoy one of our favorite meals for date night!

Keep it messy y’all!

Luckily, since then I have grown up and branched out. Now I experiment all the time with new food combinations, like this take on a comfort food classic, where I switched out the pasta for zucchini noodles. I know this isn’t new, but I love it and I love how simple it is to do with so many other veggies. You will need some way to spiralize your zucchini for this recipe. I got my (affiliate link)Veggetti Spiral Vegetable Slicer, Makes Veggie Pasta, or Zoodler* as I call it for like $10. This zucchini noodles with marinara sauce recipe will be great change of pace for any classic spaghetti lover.

Zucchini Noodles with Marinara Sauce

Zucchini Noodles with Marinara Sauce

2016-08-15 20:19:39

These delicious zucchini noodles tossed in marinara sauce and topped with parmesan cheese make for a healthy option for all the pasta lovers out there.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

596 calories

69 g

25 g

28 g

36 g

10 g

1380 g

1548 g

32 g

0 g

16 g

Nutrition Facts

Serving Size

1380g

Amount Per Serving

Calories 596

Calories from Fat 245

% Daily Value *

Total Fat 28g

43%

Saturated Fat 10g

48%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 25mg

8%

Sodium 1548mg

64%

Total Carbohydrates 69g

23%

Dietary Fiber 28g

112%

Sugars 32g

Protein 36g

Vitamin A

59%

Vitamin C

318%

Calcium

159%

Iron

231%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 4 Zucchinis
2. 1/4 cup parmesan cheese
3. 28 ounce can of crushed tomatoes
4. 1 tbsp olive oil
5. 4 garlic cloves, pressed or finely minced
6. 1 teaspoon oregano
7. 1/2 cup chopped basil leaves
8. 1/4 teaspoon red pepper flakes
9. salt and pepper to taste

Instructions

1. Combine oil, garlic and red pepper flakes in a medium saucepan and heat over medium heat until the garlic becomes fragrant. Make sure not to let the garlic brown.
2. Add the tomatoes into the pan along with the oregano, basil, salt and pepper, stir to combine.
3. Reduce to medium low heat and allow simmer for 20 minutes. Stir occasionally to keep from sticking to the bottom of the pan. Watch for bubbling, if this happens reduce heat.
4. Add the spiralized zucchini noodles (or Zoodles as I call them) to the sauce and coat evenly.
5. Let cook for 2-3 minutes but do not over cook.
6. Plate and top with parmesan.

Notes

1. *Optional adds for the sauce would be onions and mushrooms
2. ** You can also add different proteins like chicken or shrimp to this dish.

beta

calories

596

fat

28g

protein

36g

carbs

69g

more

Our Messy Table http://www.ourmessytable.com/

Hope you enjoy this recipe! What was your favorite childhood food? Have you tried to put a new spin on it?

Thanks so much for stopping by!

*Zoodler – that little star means I trademarked it. Probably not legally binding, but at least I’m trying here.

Mini Sombrero Dippers

I am a big fan of wonton cups! They are so crispy and are basically a mini version of a queso bowl from any Mexican restaurant. The wonton cups are very easy to make. You simply take them out of the package and layer two of them on top of each other and form them in a muffin pan and bake for 12-15min depending on desired crispiness.If you are visual (like me), we recently shared a recipe that shows you exactly how to make the wonton cups!

While the wonton cups are baking, you can start cutting your sombreros.We bought the mini sombreros at Party City. All you have to do, is cut the top of the sombrero off. I cut all the way down to the top of the design. If your wonton cup is too large to fit in the top of the sombrero, you can make a small cut down each side and it will make it easier for the cup to fit inside of the sombrero.

Once you have your wonton cups ready – then fill your cups with queso, salsa, and/or guacamole. Load up the outside of the sombrero with tortilla chips. (Best part of these is that no one can get mad at you for double dipping & you can eat the cup afterward!)

We used store bought salsa, but the queso and guacamole were made fresh. They are both really simple as well. For the queso we just added a whole block of Velveeta cheese, 16oz of Mild Ro-tel, and cooked ground beef in a crock pot and let it sit for 30 minutes or until fully melted, stirring occasionally.

For the guacamole, mix four avocados with chopped tomatoes, onions, and cilantro. Add a little salt and lime juice to taste and you are all set my friends!

These would be so cute at your next dinner party! If you make them use #OMTfoodie, so we can follow along!

Thank you for stopping by!