In honor of Cinco de Mayo and my husband’s birthday – I am sharing my MOST requested recipe! Believe it or not – as Southwestern as this dish is… it originally came from the Junior League of Honolulu cookbook, A Taste of Aloha. I usually double this and bake in a 9×13 glass dish, Enjoy!
Baked Jalapeno Bean Dip
8 oz cream cheese
1 Pint sour cream
1 (10.5 oz) can jalapeno bean dip (look in the chip aisle – sometimes I can only find regular bean dip – that works too!)
1 (1.5 oz) taco seasoning packet
1/2 c shredded chedder cheese
1/2 c shredded jack cheese
Tabasco to taste
tortilla chips (Scoops style works best)
Preheat oven to 350
Combine cream cheese and sour cream in food processor.
Add bean dip, taco seasoning and Tabasco, process until smooth
Place in shallow glass dish and top with cheese
Bake 20-30 minutes until bubbling.
Serve warm with tortilla chips
So good! You can thank me later
In my quiet time this morning I read 1 Corinthians 3:10-18 and I can’t get it out of my mind,
Because of God’s GRACE to me, I have laid the foundation like an expert builder. Now others are building on it. But whoever is building on this foundation must be very careful. For no one can lay any foundation other than the one we already have – Jesus Christ. Anyone who builds on that foundation may use a variety of materials – gold, silver, jewels, wood, hay, straw. But on the judgment day, fire will reveal what kind of work each builder has done. The fire will show if a person’s work has any value. If the work survives, that builder will receive a reward. But if the work is burned up, that builder will suffer great loss, the builder will be saved,but like someone barely escaping through a wall of flames.
As I read this – I can’t help but see the comparison to my role as a mother and wife…. “For a WISE woman builds her house; a foolish woman tears it down with her own hands.” Proverbs 14:1
Are we not the builders of our homes? Of our children’s foundation? Of our marriages? This morning I am convicted of the fact that I am not always using the BEST materials, with my children! Am I ALWAYS building on the foundation of Jesus Christ? Or am I sometimes building on the foundation of this world (Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will. Romans 12:2)
Am I more concerned with school decisions, playmates, my kids being dressed in a certain way and behaving in a certain way…. or am I more concerned with building their foundation in Jesus? Teaching them, to above all things, love our Lord with heart soul and mind? In all areas am I pointing back to Jesus?
“Look how beautiful the sunset is… isn’t God creative with all the colors he used…. Look at how I love and respect your father (even when it is hard)… that is what the Bible has taught me to do…. look at how we minister to a new mommy by bringing a meal, or reach out to an elderly neighbor… we do these things because the Bible teaches us that WE are the hands and feet of the church…
Do I just rush around and do these things without taking the time to TEACH my children WHY we do these things… Do I model the fruits of the Spirit in our home (22 But the Holy Spirit produces this kind of fruit in our lives: love, joy, peace, patience, kindness, goodness, faithfulness, 23 gentleness, and self-control. There is no law against these things! Galations 5:22-23) I don’t know about your house but I can certainly say ours is not always one of JOY, PATIENCE and PEACE!
Read another translations from The Message Bible:
10 Using the gift God gave me as a good architect, I designed blueprints; Apollos is putting up the walls. Let each carpenter who comes on the job take care to build on the foundation! 11 Remember, there is only one foundation, the one already laid: Jesus Christ. 12 Take particular care in picking out your building materials. 13 Eventually there is going to be an inspection. If you use cheap or inferior materials, you’ll be found out. The inspection will be thorough and rigorous. You won’t get by with a thing. 14 If your work passes inspection, fine; 15 if it doesn’t, your part of the building will be torn out and started over. But you won’t be torn out; you’ll survive – but just barely. 16 You realize, don’t you, that you are the temple of God, and God himself is present in you? 17 No one will get by with vandalizing God’s temple, you can be sure of that. God’s temple is sacred – and you, remember, are the temple. 18 Don’t fool yourself. Don’t think that you can be wise merely by being up-to-date with the times.
I love how this version states, Take particular care in the materials you choose – what TV shows are we allowing our children to watch – is it teaching them of Jesus? What movies do we have in our houses or apps on our iphones? What music are we piping into their learning ears as we drive around in the car? Our children are like sponges – and not only do they learn from the obvious – but they learn through observation – they are WATCHING how we talk to daddy, how we do or do not undermine his decisions, how we treat the rude checkout clerk…
Am I more concerned with getting the house cleaned up – or stopping and snuggling with a child that just wants his/her momma’s attention… why do I so often try to multi-task and think that that will build the foundation in my children that God so desires? Am I more concerned with MY agenda and plan I had prepared for the day - or am I OPEN to God’s plan – willing to be flexible and not blow-up when one of my children derails the plan I had? Perhaps God is using my child to teach me as well!!
Today I am convicted that I have been given the incredible responsibility as builder/architect of my children’s hearts – Please God help me to build something that will survive the fires that this fallen world will inevitably throw at our children. I pray that on the judgement day when the fire reveals what kind of work each builder has done – My Lord will look at my children and say to me, WELL DONE GOOD AND FAITHFUL SERVANT!
I really think the title says it all… could this sound any better? I thought since I have been MIA for SO long I should give y’all a really good one! This is also really easy to make! I have made this recipe for so many years, and have it handwritten in my recipe book so I don’t remember where it originally came from… my apologies for not sourcing this!
Maple Mustard Pork Tenderloin with Caramelized Apples
2 (1/2 lbs each) pork tenderloin (tonight I used a single 3lbs tenderloin and just cooked it longer)
1/4 cup Dijon mustard
6 Tablespoons maple syrup divided (the real kind, not Aunt Jemima!!)
(for those of you who might not know, divide simply means you won’t use it all at once in the recipe)
1 Tablespoon fresh rosemary finely chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Medium Granny Smith apples, peeled and cut into 16 wedges
- Trim fat from Pork and place on a broiler pan covered with aluminum foil and then sprayed with cooking spray
- Combine mustard, 2 Tbsp of syrup, rosemary, salt & pepper in a small bowl; brush over pork
- Insert a meat thermometer (I have used this one for 6+ years and LOVE it) into the thickest part of the pork
- Bake for around 25 minutes until the thermometer reads 160° (this is the key to safe yet tender meat – go by the temperature not time)
- While pork cooks, heat a skillet over medium-high until hot
- Add apples and saute 5 minutes until lightly browned. Reduce heat to low and add 4 Tablespoons of syrup, simmer for 10 minutes until apples are tender, stirring occasionally
- Cut pork crosswise into slices, spoon caramelized apples over pork – Delicious!!
I know I’m really behind in posting recipes – but until I get back into the swing of things, I thought I would post a little update of how we’ve been celebrating fall here in the Spencer house!
We made these adorable little chocolate acorns for both Harrison’s and Taylor’s classmates… it was so easy and the kids loved helping out! You can find the tutorial here.
I printed out tags and stapled them in little baggies for the kids to share in class
Those of you who really know me, know how sentimental I am… about places, moments, memories and things… like this knife…
When Mike and I first started dating over 13 years ago – I so vividly remember carving our first pumpkin together – I remember the butterflies I felt with him – barely even knowing him at that time… still in that new dating, silly giggly stage… and I so remember this knife! He brought it over from his house to mine to carve our pumpkin… and I thought it was so sweet that he brought his own knife… and now it is OUR knife and he is using it today to carve a pumpkin with OUR children … okay roll your eyes… I know cheesy – but a sweet memory for me!!
Taylor insisted on wearing her new tutu, that her Nonnie bought her, out to the pumpkin carving festivities… (she also insisted on carrying out her brother’s Cars lunchbox)
And of course Mommy had to make sure she had her huge bow in her hair!
Harrison really got into digging out the SLIMY insides this year…
Our finished product!
(Harrison picked this pumpkin because of the “twisty top”)
When my mom comes to visit I often get a tsk over the fact that I can’t seem to find time to polish my silver (I hate polishing silver) … but I now have an excuse… it makes it look so much more spooky!!!
Taylor especially gets a kick out of the new spiders that have taken up Halloween residence at the house… she often points at them, and scrunches up her face, as she loudly squeals EWWWWW!
Found these fun paper balls and glittery skeletons at JoAnne’s (trying to not get too creepy here)
From our house to yours… Happy Fall!
We just received a ton of fresh squash from the CSA yesterday. I wanted a recipe that would highlight the freshness and not complicate it with too many flavors. This recipe was perfect; the squash almost tasted like dessert!! This came from the cookbook, Cooking in the Moment, by Andrea Reusing, a must have for those who shop at the farmer’s market or belong to a CSA. You can buy it on Amazon here.
Slow Cooked Squash with Butter and Basil
Serves 4 as a side dish
1 tablespoons unsalted butter
1 small onion, diced
4 cups 3/4 inch cubed yellow crookneck squash (about 5 small to medium)
10 fresh basil leaves, torn into strips
Over very low heat, melt 1 tablespoon of the butter in a heavy saucepan. Add the onion and season with 1/2 teaspoon salt. Cover the pan with a tight-fitting lid and slowly saute, stirring occasionally, for 6 to 8 minutes, until the onions are translucent and tender. If at any time the onions begin to brown, add a tablespoon of water.
Add the remaining 1 tablespoon butter and the squash, season with 1 teaspoon salt.
Cover and cook, stirring often, for 15 minutes, until squash is just tender and beginning to fall apart but still has its bright yellow color.
Add the basil and immediately stir it in to prevent the steam from turning it black.
Cook, covered, for another couple of minutes, until the basil is wilted.
When we lived in Arizona we had friends come to stay with us that had been invited to a BBQ by a couple we did not know… that sweet couple invited us to join them, and there I met Summer. I honestly can’t remember what she really looked like… nor do I remember her last name – but I fell in love with her RIBS! These were the best ribs I had ever eaten and she so graciously shared the recipe with me!! So Summer in Scottsdale if you read this – I thank you from the bottom of my heart for sharing your recipe with me!! Mike always said he was not a rib fan … until he tried these… he was literally moaning with each bite.
Y’all gotta try these!
- Get as many slabs of pork loin ribs as you think you would like to eat
- Cover them with Emeril’s Rib Rub
- Place each slab in an individual Foil sheet large enough to wrap up and cover
- Pour Sweet Baby Ray’s BBQ sauce all over
- Wrap slabs in their individual pouches
- Marinate in fridge overnight
- At least 3 hours before you plan to eat the amazing ribs remove from fridge and preheat oven to 250
- Place rib packets on cookie sheet and bake for 3 hours
- Preheat grill Med-High
- After the ribs have cooked for 3 hours carefully remove from foil and grill for a few minutes on each side to slightly char
- Remove from grill – grab a paper towel roll and ENJOY!!
My sister-in-law and I were talking the other day about the importance of having family mealtime. She was committing to turning off the TV during dinner, and to persuade her daughters that this would indeed be a good thing, she promised a special treat after dinner. So in honor of her valiant and commendable efforts… in honor of back to school and in honor of special treats after dinner I’m sharing a super simple and yummy treat!
Ice Cream Soda Sparklers (or as My son Harrison calls them, Cherry Soda Sparkler)!!
For those of you that don’t live here in the South I must brag a bit on Publix Supermarkets! I love Publix for a myriad of reasons, but for today I will highlight just one! They have this wonderful little kitchen set up called Aprons, where they cook meals for you to taste and have all the ingredients right there along with the recipe card.
This recipe is compliments of them!
Ice Cream Soda Sparklers
1 Tablespoon cherry-flavored syrup (I find this in the ice cream topping section)
Vanilla ice cream
Chill soda glasses in freezer for 30 min (I often skip this step but it is nice when you do it)
Scoop in ice cream
Drizzle about 1 tablespoon of cherry syrup (or more)
Pour ginger ale over ice cream
Top with maraschino cherry
Serve with straw & spoon!!
A perfect summer treat!!
I mentioned in a previous post that we are trying to eat more locally grown food here in the Spencer house… it taste better, it supports our local hard working farmers and quite frankly, it is often easier on the budget! So in addition to joining the Black Hog Farm CSA, we have been trying to make trips to our farmer’s markets. We love the Riverside Arts Market here in Jacksonville – not only does it have fresh fruits and vegetables, it also has live music, handmade crafts and a ton of fun things for the kids to do! Check out my favorite pics below!!
They had a wonderful butterfly tent where the kids could go in and hold the butterflies – they loved it!!
Yummy fresh veggies
Harrison’s favorite thing to do, no matter where we are, is to run…
Taylor with Daddy listening to the bluegrass band
When I lived in Phoenix, AZ I had a girlfriend, Lyndsey, who was always making meals for someone. One day she offered me a sample of what she had made to take to a new mama… I was in heaven! This recipe is as close as I can get to what she made that day (she doesn’t use recipes just throws things together) I now often make this to take to others in need! I like to think of it as highbrow comfort food!
Creamy Bow Tie Pasta with Mushroom, Peas and Prosciutto
2 Large shallots diced
Whole package of Sun dried tomatoes diced (the kind with out the oil – I have tried the smoked variety and it had a nice taste as well)
1 package of frozen peas
1 package of fresh mushrooms
1 Box Bow tie pasta
1 cup heavy cream
1/4 lbs prosciutto thinly sliced
1 Tablespoon garlic minced (about 2-3 cloves)
1/2 cup – 1 cup grated Parmesan cheese (either freshly grated or the tub kind in the refrigerated cheese section
Handful of fresh basil
1/2 stick butter
Salt & Pepper to taste
Melt butter in large heavy saucepan over medium-high heat. Saute shallots until clear, about 5 mintues. Add mushrooms – saute 5 minutes. Add in peas and sun dried tomatoes – saute 5 minutes. Add garlic and saute for 1-2 minutes more until fragrant. Add in salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper adjust to your taste). Add cream and prosciutto. Simmer on medium-low heat until thickened ~ about 10 minutes. Take off heat… stir in pasta and Parmesan cheese (I use a full cup – adjust to taste). Finally gently stir in basil. Divine!!
There is a printer friendly button underneath the “Like it Share it!” section at the bottom of the post next to the facebook & twitter icon (it’s small so you have to look for it, it will highlight when you run your mouse over it) and after you click it you can roll your mouse over paragraphs you want to delete so your printed page will only have the recipe on it!