Amye’s Smoky Cheese Dip


If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.


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Meatballs with Marinara Sauce

meatballs with marinara sauce

Judging from the rain we had over the weekend from Hermine, I should have written about the hot, dry weather months ago. Other than a few limbs to pick up now, we faired well here on the farm, as I also hope that you did also.

With Labor Day behind me, I am truly getting into the “autumn” mind frame. As I mentioned last week, I am tired of the hot, the dry, the mowing, and the bugs. I thought I would take us into fall a little early with recipes for these wonderful meatballs with marinara sauce.

These recipes are simple and delicious, and great served on zoodles or pasta. My cousin, Robin, recently shared this scrumptious meatball recipe with me. I doubled the recipe, thinking I would have plenty of leftovers but my crowd ate every last one of them. The marinara sauce is a Giada De Laurentiis recipe from one of her older cookbooks, Everyday Italian, and I’ve been making it for years. It is literally so good I could eat it like soup.

Complete your meal with a tossed salad and garlic bread for a fabulous meal to serve any day of the week.


  • 1 lb. ground beef
  • ½ lb. ground pork
  • ¾ c. bread crumbs
  • ½ c. grated Romano cheese
  • 2 tbsp. chopped fresh parsley
  • 1½ tsp. dried oregano
  • 1 tsp. chopped fresh basil
  • 1½ tsp. garlic powder
  • 1 tsp. onion powder
  • salt and freshly ground black pepper, to taste
  • 1 egg
  1. In a large bowl, mix ground beef, egg, and bread crumbs. Add cheese, parsley, oregano, basil, garlic powder, onion powder, salt and pepper. Adjust seasonings to your taste if desired.
  2. Roll into balls and place on a large rimmed baking sheet. Bake at 350° F for about 25 minutes or until no longer pink.
  3. Serve over pasta with marinara sauce.

Marinara Sauce
Makes 2 quarts
  • ½ c. extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • ½ tsp. salt, or more to taste
  • ½ tsp. freshly ground black pepper, or more to taste
  • 2 (32-oz.) cans crushed tomatoes
  • 1 dried bay leaves
  1. In a large pot, heat the oil over medium-high heat. Add the onions, and garlic, and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ tsp. each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.


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Taco Soup



There are a few recipes that I love making because not only are they delicious, but they are super easy.  This taco soup just happens to be one of those recipes.  I typically have most of the ingredients for this soup in my pantry at any given time.  This soup comes together quickly and my family loves it.  My cousin, Nancy, gave me this recipe years ago.  In fact, I have been making this since my kids were small.

Get creative with your toppings.  A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.


5.0 from 1 reviews
Taco Soup
  • 1 to 2 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (1-oz.) envelope taco seasoning mix
  • 1 (1-oz.) envelope Ranch seasoning mix
  • 1 (28-oz.) can crushed tomatoes
  • 1 to 2 c. water (see note)
  • 1 (10-oz.) Rotel tomatoes
  • 2 cans Mexicorn
  • 1 (16-oz.) can black beans, rinsed and drained
  • 1 (16-oz.) pinto beans, rinsed and drained
  • 1 (15-oz.) hominy, drained
  • chili powder, to taste (I usually use 1 tbsp.)
  • Shredded Cheddar cheese, sour cream, and Doritos, to serve
  1. Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
  2. Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
  3. Serve with cheese, sour cream and Doritos.
Adjust water to your preference, add less or more.



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Fritos or Doritos Pies



Not Just Sunday Dinner is almost 4 years old!  The first recipe I ever posted was a Super Bowl recipe.  It was Hot Crab Dip and I posted it on February 1, 2011.  Honestly,  it amazes me that NJSD has grown as it has.  I have readers all over the world and I have a newspaper column in several small town newspapers…and it all started because I was bored.

Before moving to the farm I had a job that I loved, in Florida, as a Design Consultant.  I use the word “job” loosely because it was more fun than anything.  I worked for our builder, and friend, Mitch, and I basically shopped!  I selected the flooring, plumbing fixtures, lighting, paint colors, cabinets, etc. for his spec houses.  It was like building my own house again everyday.  I really enjoyed it!

When we moved to the country the housing market was on the mend, but finding another job like I had in Florida was not going to happen and I needed something to do.  I thought about a public job but I had been at home since Wes was born.  I felt that I was unqualified to do anything other than cook, clean, volunteer at school, or maybe drive a taxi for kids.

A friend in Florida had started a stamping blog.  I have always loved cooking and entertaining friends and family so a food blog just felt like a good fit and something I might enjoy doing.  I never imagined that it would last and I’m so glad that it has.  Besides being a mother, this is the best job I’ve ever had.  I have so much fun sharing tried and true recipes and new recipes that I have tested.  I love hearing from you via comments or emails.  Thank you for visiting my blog and helping it grow.

Today’s Super Bowl recipe is for Fritos/Doritos Pies.  This chili is not a “saucy” chili which makes it perfect for this Fritos/Doritos Pies.  The pies are like chili nachos.  I like to set up a Fritos/Doritos Pie Bar so my guests to build their own pies.  To supply your own Fritos/Doritos Pie Bar you’ll need small bags (1 1/8-oz. to 4 5/8-oz.) of Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos.  I usually have bowls of shredded Cheddar cheese, sliced black olives, sour cream, jalapeños, and sliced scallions.   I have plastic spoons, in my the teams colors of course, and one last very important item, scissors.  You’ll need a pair of scissors for your guests to cut their bags lengthwise because you make the pies in the bags.  It’s so easy and fun and delicious!


Super Bowl Chili
  • 1 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • 3 (10-oz.) cans Rotel tomatoes with green chiles
  • 1 (8-oz.) can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sugar
  • ½ tsp. ground red pepper
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • 1 tsp. salt
  • 1 (16-oz.) can kidney beans, rinsed and drained
  • 1 (16-oz.) can black beans, rinsed and drained
  • small bags of Fritos and/or Doritos
  • Garnish: Cheddar cheese, sliced black olives, sliced scallions, jalapeños, and sour cream
  1. Heat oil in a large Dutch oven. Add onions and sauté until translucent. Add beef and cook until no longer pink. Drain and return to pan. Add Rotel tomatoes, tomato sauce, chili powder, cumin, sugar, red pepper, black pepper, salt, and oregano. Stir to combine.
  2. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally. Add beans and cook about 15 minutes.
  3. Cut bags of chips open lengthwise. Spoon chili with a slotted spoon on chips, into bags. Garnish with desired toppings. Serve with a spoon.




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Fig-Glazed Burgers with Red Onion Jam


fig glazed burgers with red onion jam


Burgers and hot dogs are a staple at our house on holidays such as Labor Day.  Although nothing has been planned yet, I’m sure we’ll get together with friends for a cookout this year.  This recipe would be a great addition to any Labor Day cookout!  This delicious burger, which I made into sliders, is topped with fig jam which adds a touch of sweetness.  Then it’s topped with onion jam, which is simply softened, sautéed onions with a little sugar and vinegar and creamy melted muenster cheese.

I recently tried this recipe for the first time and have already made it a second time.  The combination taste amazing.  Toast your buns lightly, on the grill, during the last few minutes of cooking.


Fig-Glazed Burgers with Red Onion Jam
Serves: 4
  • 1½ lb. ground chuck
  • 2 tbsp. chopped fresh oregano
  • 1 tsp. salt
  • ¼ tsp. garlic powder
  • 3 tbsp. fig preserves
  • 4 sliced Muenster cheese
  • 4 hamburger buns, toasted
  1. Preheat grill to 350° to 400° (medium-high) heat.
  2. Gently stir together the ground beef, oregano, salt, and garlic powder. Shape mixture into 4 patties.
  3. Grill patties, covered with grill lid to desired doneness. Top with preserves and cheese; grill until cheese melts Serve burgers with Red Onion Jam on toasted buns.

Red Onion Jam
  • 4 c. thinly sliced red onions (about 2 medium)
  • 1 tsp. olive oil
  • ¼ c. sugar
  • ¼ c. red wine vinegar
  • ¾ tsp. chopped fresh thyme
  1. Saute onions in hot oil in a large skillet over medium-high heat for 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm.


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