Queso dip, cheese log and almond joy cake shared

Posted: Friday, January 30, 2009

Send in those favorite "Sweetheart" recipes. Auntie Emo is where we match and share recipes.


"Here's a great dip I'd like to share with your readers," writes A.D., of Juneau. "I got this recipe from a friend several years ago and it has been the most requested recipe at our game parties."

Thanks, A.D., for sharing a favorite. Keep them coming.

Mouthwatering Queso Dip

2 (2 ½- to 3-pound) cans of chili con carne (no beans) 2 (4-ounce) cans diced mild chilies 2 (12-ounce) cans roast beef, shredded with a fork into bite-size pieces 1 (2-pound) block processed cheese, such as Velveeta, cut into small cubes

1. Set slow cooker on high. Add chili con carne, chilies and roast beef. Cover and heat 10 minutes.

2. Add cheese, cover and heat until cheese melts.

3. Reduce setting to low and heat at least 1 hour so that flavors can blend.

Serve with tortilla chips as a dip.

Yield: 12-20 servings.

F.E., of Juneau, wrote: "I clipped this recipe for Chili Cheese Log from a Family Circle magazine quite some time ago. It is great served chilled with assorted crackers as a snack for any type of game or party."

Thanks, F.E., for your submission.

Chili Cheese Log

2 (8-ounce) packages cream cheese 1 (1.62-ounce) package Lawry's Spices and Seasonings for Chili 3 tablespoons salsa ½ cup chopped walnuts ¾ cup shredded Jack cheese

Combine cream cheese, contents of seasoning package and salsa in a large bowl of electric mixer: beat until blended. Roll mixture into a log about 2 inches in diameter. Place on serving plate and sprinkle on chopped nuts and shredded Jack cheese. Chill until firm.

Yield: 12 appetizers.

M.S., of Sitka, e-mailed: "This is my sweetheart's (husband's) favorite cake; he is in seventh heaven when I make it. I got this recipe from my cousin in Dallas about 10 years ago and have used it many, many times. Must confess ... I don't wait for a holiday to make this delicious cake. It's one of those recipes that will be around for a long time. Enjoy."

Thanks, M.S., for sharing your sweetheart's favorite.

Almond Joy Cake

1 package chocolate cake mix with pudding 1 large can evaporated milk (divided use) 2 ½ cups sugar (divided use) 26 large marshmallows 1 (14-ounce) package coconut ½ cup (1 stick) margarine 1 (12-ounce) package chocolate chips 1 (3 ⅓-ounce) package almonds, slivered

1. In a 9-by-13-inch pan, bake chocolate cake according to directions on package.

2. In a saucepan, mix together 1 cup evaporated milk, 1 cup sugar, marshmallows and coconut. Heat until marshmallows are melted. Pour over hot cake.

3. In another saucepan, melt margarine, and then add the remaining 1 ½ cups sugar and ½ cup evaporated milk. Bring to a boil; add chocolate chips.

4. Stir until chips are melted, and then add almonds. Pour mixture over cake.

Yield: 15 to 20 servings.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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