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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Crockpot Mac and Cheese II

I know, I know, I know…its still January and here I go sharing a recipe that will not be great for most New Year’s diets.  In my defence… I had to take a covered dish to a dinner and decided it was the perfect excuse for pasta!  I just couldn’t resist snapping a picture of this warm, creamy, cheesy goodness!  Then when I noticed how that picture made me want to dive into that big crock pot of heavenly goodness I decided I had to share this delicious recipe with you!  This is a recipe that I got from one of my cousins.  Problem is, I can’t remember if it was Linda or Cindy who gave me the recipe (please forgive me if you are reading this).  Either way, they are both great cooks…it runs in the family!    This is Savannah’s favorite mac and cheese and very easy to prepare.  It is the ultimate comfort food. Depending on your crock pot, it may not take 3 hours to cook.  If you have a new crock pot, I’m guessing < 5 to 7 years old, watch it closely after about 2 hours.  My newest crock pot gets much hotter than my older crock pot, and cooks faster.


Crockpot Mac and Cheese II
  • 3 c. elbow macaroni, uncooked
  • 1½ tsp. instant minced onion
  • 12 oz. Velveeta cheese, cubed
  • 1 (12-oz.) can evaporated milk
  • 1 c. milk
  1. Cook macaroni according to package directions and drain.
  2. Add remaining ingredients and stir well.
  3. Lightly spray crock pot with cooking spray and add macaroni mixture.
  4. Cook on low for 3 hours, stirring a couple of times during cooking.
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Cheesy Corn Casserole

Here is a perfect side dish.  I especially like it with grilled steak, grilled chicken, or even hamburgers and hot dogs.  Wes and Savannah love this recipe and it is very easy to prepare.  This would be perfect if you’re cooking for a crowd because it makes a huge casserole.  I usually cut it in half for my family. You can prepare this casserole ahead of time and store in the refrigerator.  Remove from refrigerator about 30 minutes before baking.


Cheesy Corn Casserole
  • 4 slices bacon, finely chopped
  • 6 tbsp. unsalted butter, cubed
  • 4 cloves garlic, finely chopped
  • ½ c. all-purpose flour
  • 3 c. milk
  • 4-oz. cream cheese, cubed
  • 2-oz. Velveeta, cubed
  • 2 c. grated extra-sharp cheddar cheese
  • 1 tsp. paprika
  • 3 lb. fresh or frozen corn kernels
  • kosher salt and freshly ground black pepper, to taste
  1. Heat oven to 375 degrees. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9 x 13-inch baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
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