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A super easy dip to quickly throw together. Don’t ask me why it’s called “fudge.” That’s what my family has called it since I was a kid. Positively addictive!
Combine the shredded cheeses and place in a greased 9″ Pyrex dish. Evenly spread the jalapenos over the top.
In a small bowl, lightly beat the eggs. Add the flour, salt and garlic powder, whisk to combine. Carefully pour over the top of the dip. Bake in a 350ºF oven for 40-45 minutes or until the center is set. If the dip is browning too much, cover loosely with foil.
We like to serve this with Fritos or Triscuit crackers.
You can also use Mexican Blend cheese.
You can also let it cool and cut into small squares and place on a platter. We usually grab a spreader and just dig in!
Simple and easy!
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!