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Sweet Potato Waffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

“And in the morning, I’m makin’ waffles!”

That is probably my favorite line from the movie Shrek, because I get just as excited as Donkey does about breakfast—and waffles. My husband works nights, so breakfast on the weekends, when he is getting off shift and I am just waking up, is a special time for us to spend together. I like making us a special breakfast, and usually it’s pancakes or waffles. I made these Sweet Potato Waffles from TK member Carolina Heartstrings one morning and these were perfect for my breakfast and his dinner.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

These require just a few basic ingredients that you probably already have on hand.

The most time-consuming part may be roasting the sweet potatoes, so I suggest doing that beforehand to save some time when you make these Saturday morning. Or, see if your local store has canned sweet potatoes. Or substitute pumpkin! Either way, these are a win.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I roasted my own sweet potatoes, in small cubes in the oven until fork-tender. These are a favorite, and I like using them in my favorite breakfast: Sweet Potato Spinach Breakfast Hash.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

After roasting, mash or puree them in a food processor until smooth. Scrape down the bowl a few times if necessary.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In a mixing bowl, whisk together the dry ingredients, including the flour, baking powder, and salt.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Next, add in all those cozy spices, like the cinnamon, nutmeg and cloves. Set aside.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In another bowl, whisk the eggs.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Beat in the milk, oil and the vanilla.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Don’t forget the sweet potato!

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Now, fold the dry and wet ingredients together until just combined. The baking powder will begin to activate and you will start to see some bubbles.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Heat up your waffle iron until piping hot and spray with some nonstick spray. Pour about 1/2 cup batter, or however much your waffle iron accommodates (all models are different), and close.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Cook until baked through and golden brown. Voila! Serve immediately.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I served mine with chopped pecans on top and maple syrup. But I think this Coconut-Vanilla “Honey” Syrup from my fellow Tasty Kitchen Blog contributor Faith of Edible Mosaic would be splendid, too!

Breakfast is the most important meal of the day, and it should be totally cozy to boot! Thanks the girls at Carolina Heartstrings for sharing their recipe. Although they are no longer actively blogging, be sure to check out their TK recipe box for more recipes, like these Red Velvet Moon Pies! Have mercy!

What is your favorite weekend breakfast? Do you go all out on Saturday with pancakes? Or are you a savory breakfast fan? Tell us your favorite in the comments below, or leave a link for your fellow Tasty Kitchen friends!

 
 

Printable Recipe

Sweet Potato Waffles

See post on Carolina HeartStrings’s site!
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Servings: 6

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We are celebrating the sweet potato crop here in North Carolina with a month of delicious recipes. What better way to begin the month than with one of my favorite breakfast foods: waffles! This recipe is easy and tastes so good on a cool fall morning or when you decide to have breakfast for dinner. Drizzle maple syrup and pecans over the top and dig in!

Ingredients

  • 1-¾ cup Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Ground Nutmeg
  • 3 whole Eggs
  • 1-¾ cup Milk
  • 1 Tablespoon Sugar
  • ½ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract
  • ½ cups Sweet Potato Puree (see Directions Below)

Preparation Instructions

Note: I like to make my own sweet potato puree. Take two medium sweet potatoes, peel them and cut into chunks. Cook on medium heat until soft. Drain and put in a food processor until they are of puree consistency.

Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Beat eggs thoroughly and whisk milk, sugar, oil and vanilla into beaten eggs. Add the egg mixture to dry ingredients. Mix gently to combine. Add sweet potato puree. Mix gently. Batter will be lumpy.

Preheat your waffle iron, spray if needed. Ladle 1/2 to 3/4 cup batter into the waffle iron. Cook until the waffle is golden brown. Makes 4 to 6 waffles.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Gingerbread Monkey Bread

Posted by in Baking

Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

You can’t beat the smell of warm gingerbread, especially in the winter. It’s such a warm and cozy smell, especially fresh out of the oven. And that gingerbread smell gets even better when it’s swimming around in a bundt pan of monkey bread!

Tasty Kitchen member Jeni really knocks it out of the park with this Gingerbread Monkey Bread. Carboholics will rejoice in this gooey, gingered creation. Try to stop at one doughy roll, I dare you.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

The list of must-haves for this recipe is pretty simple. There is no shame in shortcuts, and the canned biscuits totally save you precious time. The rest of the ingredients include sugar, cinnamon, cloves, ginger, molasses, along with a little butter, sugar, and brown sugar for the caramel sauce.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

In a bowl, stir together the sugar, and spices whisking together until evenly mixed. For easy coating of the biscuit rolls, I added the sugar mix to a plastic zip top bag to shake them around.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Next, pop a can of biscuits, try not to jump too high, and cut each biscuit into four or five pieces. Use a pair of clean kitchen shears to move through them quickly.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Toss a few of the cut biscuits into the sugar-filled bag and toss to coat each piece thoroughly. Then add them to a bundt pan. Set the bundt pan aside.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

For the caramel sauce, combine the brown sugar, butter, molasses, milk, and pumpkin pie spice in a saucepan over medium heat. Bring the mixture to a boil until all the sugar is melted completely.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Pour the caramel mix over the coated biscuits in the bundt pan and bake immediately. Bake in a 350ºF oven for 20–25 minutes. Once it’s out of the oven, ya know, try to resist the immediate urge to face plant right into the pan. Let it cool for a few minutes before turning out onto a serving dish.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Then, devour.

 
 

Printable Recipe

Gingerbread Monkey Bread

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Servings: 10

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My husband loves monkey bread, but he wanted something with a holiday flair. Easy, spiced-up monkey bread to satisfy any sweet tooth!

Ingredients

  • 2-½ cups Brown Sugar, Divided
  • 1 cup White Sugar
  • 3 Tablespoons Pumpkin Pie Spice, Divided
  • 1 teaspoon Cloves
  • 1 teaspoon Ground Ginger
  • 32 ounces, weight Pillsbury Reduced Fat Refrigerated Biscuit Dough
  • 1 stick Butter
  • 2 Tablespoons Molasses
  • ¼ cups Milk

Preparation Instructions

Preheat oven to 350ºF.

Mix 1/2 cup brown sugar, white sugar, 2 tablespoons pumpkin pie spice, cloves and ginger in a large Ziplock bag. Tear each biscuit into 4 or 5 pieces and add pieces into the Ziplock bag. Seal the bag and shake to coat all pieces. Place sugared dough into a greased bundt pan.

In a medium-sized saucepan, bring butter, molasses, milk, remaining 2 cups of brown sugar and 1 tablespoon of pumpkin pie spice to a boil. Pour brown sugar mix over the biscuit dough in the bundt pan. Bake for 20–25 minutes.

Note: If your bundt pan seems a bit full, place a piece of foil under it in the oven so the brown sugar doesn’t boil over.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Spinach and Prosciutto Stuffed Shells

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Is pasta a big weakness for anyone else? It’s impossible to resist, and always on top of the “Yup, I want that” list. Emily has totally set the bar with this Spinach and Prosciutto Stuffed Shells dish. The flavors are out of this world and, dare I say it, make even more amazing leftovers! It makes a full pan, so you know you will eat this for a couple of days—and I loved it more each time I ate it.

Give it a try!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

For busy weeknights, a meal that has a short ingredient list is key. These pasta shells are simple and scrumptious, using prosciutto, grated Parmesan cheese, ricotta, spinach, egg, mozzarella and a touch of salt and pepper. Add a little red sauce on top and you’re all set!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Begin to prepare the filling, which is the same filling in Giada’s lasagna rolls. Mix together the spinach, mozzarella, Parmesan, sliced prosciutto, egg, salt and pepper. Set aside.

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Prepare the shells according to the package directions. I found a few of my shells broke apart and split while cooking. Don’t despair, save them and you can use them to tuck into the dish when you fill the remaining shells. More pasta is never a bad thing, so keep the duds, they still taste great!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

In a bowl, mix together the canned tomatoes and remaining spices. Don’t skimp on the spices, or add more if you feel the need. It’s all to your taste.

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Next, fill the shells. I used a small cookie scoop to help with this, which made it a breeze. Fill each shell and place into a 13×9 inch baking dish that has a thin coating of tomato sauce on the bottom. Fill each shell with the prosciutto mix. If you have small gaps in between filled shells, this is the perfect place to use the broken shells you had left over. Fill in the gaps with extra pasta!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Cover the filled shells with the remaining tomato sauce and sprinkle with a little extra Parmesan or mozzarella you might have on hand. Cover and bake for 20 minutes, and then uncover and bake an additional 15 minutes. Serve while piping hot!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

This was a great, comforting dish—Emily really set the stage for my next pasta craving. Visit her site Gather & Dine for more inspired creations!

 
 

Printable Recipe

Spinach and Prosciutto Stuffed Shells

See post on Gather & Dine’s site!
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Servings: 6

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These flavorful spinach and prosciutto stuffed shells are a great make-ahead meal to serve to company.

Ingredients

  • FOR THE SHELLS:
  • 20  Large Pasta Shells
  • 8 ounces, weight Fresh Baby Spinach
  • 15 ounces, weight Whole Milk Ricotta
  • ½ cups Grated Mozzarella Cheese
  • ½ cups Grated Parmesan Cheese
  • 3 ounces, weight Thinly Sliced Prosciutto, Chopped
  • 1  Large Egg (slightly Beaten)
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • Additional Shredded Mozzarella And Parmesan For Sprinkling On Top
  • FOR THE SAUCE:
  • 14-½ ounces, weight Canned Stewed Tomatoes
  • 14-½ ounces, weight Canned Tomato Sauce
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Garlic Salt

Preparation Instructions

Preheat oven to 400 F. Cook pasta shells in a pot of salted boiling water according to package directions.

Cook the spinach in another pot of boiling water for 1-2 minutes until wilted. Then drain it, squeeze out the excess water and roughly chop.

In a medium bowl, mix the ricotta, spinach, mozzarella, Parmesan, prosciutto, egg, salt and pepper until well blended. Set aside.

In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano and salt.

In a 9×13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan. Divide the ricotta filling among the stuffed shells, about 1½ – 2 tablespoons per shell. Arrange the shells neatly in the baking pan with the filling side facing up. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and Parmesan cheese.

Cover tightly with foil and bake for 20 minutes at 400 F. Uncover and continue baking for another 15 minutes, until cheese is melted.

Filling recipe from Giada De Laurentiis’ Lasagna Rolls.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Skinny Green Chile Chicken Enchilada Dip

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

There’s never a time when Mexican food doesn’t sound good. It sounds good all the time: the flavors, the cheese, the limes, the spices … I’m hungry just thinking about it. Aren’t you? I know you’re going to love this Skinny Green Chile Chicken Enchilada Dip from TK member Danae. I felt no guilt whatsoever diving head first into this. Face plant right in the middle there. See that cilantro? Use that as your bull’s eye.

Danae makes this recipe in the slow cooker, but it suits a baking dish just fine, too. Whatever cooking vessel you have, just make sure you make this!

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

The must-have ingredients includes part skim mozzarella, fat-free plain Greek yogurt (all I could find was 2%), reduced fat cream cheese, Jack cheese, diced green chiles, green enchilada sauce, chili powder, cumin, and 3 cups of cooked shredded chicken.

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

I precooked a chicken breast the night before and just used the leftovers for this recipe. There are a couple of ways you can go about shredding chicken for this recipe. Using two forks is one way. But since I had my mixer out already, I opted to shred the chicken in my mixer! Have you tried this yet? It’s my new favorite way. Start by attaching the paddle beater to your mixer, and adding the cooked chicken to the bowl.

Then lock and load! Turn the mixer on low and let it do the work. The mixer makes super quick work out of it, shredding the chicken in a flash. Once it’s shredded, transfer to a plate and set it aside.

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Since the bowl is already dirty, I decided to finish the rest of the dip in the mixer instead of hand mixing it. Add in cream cheese, Greek yogurt, and enchilada sauce, followed by chili powder and cumin. The smells really start taking shape here friends!

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Top off with jack and mozzarella cheeses, leaving only a little behind for the very top of the dip. Turn the mixer back on and beat slowly until combined.

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

You’re almost there. Now, add in that gorgeous chicken and mix to combine.

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

Danae suggests pouring this into a slow cooker and letting it cook for a couple of hours until ready. I’m a little too impatient and chose to bake mine in a baking dish. Mine baked at 350ºF for 25 minutes, until bubbling around the edges. And that was that!

 
 
 
Tasty Kitchen Blog: Skinny Green Chile Chicken Enchilada Dip. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Danae of Recipe Runner.

This dip definitely puts other dips to shame, and just because the Super Bowl is over doesn’t mean the season for dips is over, too. Make sure you give this a go for your next party, or even just for an afternoon lazing on the couch!

Try this and Danae’s other recipes from her TK recipe box, or visit her site, Recipe Runner, for great creations—like these Sweet Potato Quinoa Bowls!

Are you a cold dip lover or a hot dip fiend? Leave a link to your favorite Tasty Kitchen dips in the comments section and share the love!

 
 

Printable Recipe

Skinny Green Chile Chicken Enchilada Dip

See post on Danae | Recipe Runner’s site!
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Prep Time:

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Difficulty: Easy

Servings: 8

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Warm, cheesy, green chile chicken enchilada dip has a fraction of the calories and fat compared to regular dip!

Ingredients

  • 4 ounces, weight Low Fat Cream Cheese, Room Temperature
  • 1 cup Plain, Non-fat Greek Yogurt
  • ½ cups Green Enchilada Sauce
  • 7 ounces, weight Canned Diced Green Chiles
  • ½ teaspoons Cumin
  • ½ teaspoons Chile Powder
  • ½ teaspoons Kosher Salt
  • 3 cups Shredded, Cooked Chicken Breast
  • ½ cups Shredded Part Skim Mozzarella
  • ½ cups Shredded Monterey Jack Cheese, Divided

Preparation Instructions

In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles and spices. Fold in the shredded chicken, mozzarella and half of the Monterey jack cheese. Place all of the ingredients in a small slow cooker and cook on low for 2 hours.

Remove the dip from the slow cooker and put it in an oven safe dish. I used a 10-inch cast iron skillet but an 8×8 oven-safe dish is fine as well. Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.

Serve with chips, crackers or vegetables.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Thai Red Curry Meatballs

Posted by in Step-by-Step Recipes

f you want to elevate your game day grub just a bit, go for these Thai Red Curry Chicken Meatballs from TK member Kelley.

Profile photo of Megan {Country Cleaver}

Quinoa Pilaf with Apples and Cranberries

Posted by in Step-by-Step Recipes

This Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans is totally sinless, but oh so flavorful.

Profile photo of Megan {Country Cleaver}

Roasted Yams with Candied Walnuts and Raisins

Posted by in Holidays

Tasty Kitchen Member Julia really nails this twist on the Thanksgiving classic with these Roasted Yams with Candied Walnuts and Raisins.

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Apricot Almond Butterscotch Cookies

Posted by in Baking

Sometimes you just need a cookie. There doesn’t have to be any rhyme or reason for it, but when that craving calls, it's best to answer it. Whether it’s a classic chocolate chip cookie, or an over the top creation like these Apricot Almond Butterscotch…