Sweet and salty, this decadent White Trash Chex Mix checks all the boxes! It’s fast and easy, perfect for your next get-together, game day, or holiday party. And, chock full of crunchy Chex cereal and pretzels, salty peanuts, and sweet bits of candy and marshmallow, it’s got a little something for everyone!
Start by lining a jelly roll pan with parchment paper, then layer on the Chex cereal (I like to use Corn Chex, but you can use any flavor, or a mix of rice, corn, and wheat), pretzels, peanuts, M&M’s, peanut butter chips, coconut, and mini marshmallows.
Technically, the candy pieces are unnecessary, since the almond bark coating is sweet enough, but the M&M’s add a nice pop of color and I enjoy the peanut butter flavor of the chips. I also enjoy the added textures of the coconut and the marshmallows. But feel free to substitute or leave out any ingredients that are not to your liking. It should look something like this:
Next, simply melt the almond bark in the microwave, stirring at one minute intervals until smooth. Pour over the Chex mixture and toss gently to thoroughly coat, then sprinkle the sea salt evenly over the top. And, voila! Instant deliciousness! Whip up some White Trash Chex Mix for your next party!
Chock full of crunchy Chex cereal and pretzels, salty peanuts, and sweet bits of candy and marshmallow, it's got a little something for everyone!
Prep Time10 minutesmins
Course: Dessert
Cuisine: American
Servings: 12– 16
Author: The Country Dish
Ingredients
3cupsChex cerealany flavor or combination
2cupspretzels
1 cupsalted peanuts
1/2cupM&M's candies
1/2cuppeanut butter chips
1/4cupsweetened flaked coconut
2cupsmini marshmallows
24oz.white almond bark
1tspflakey sea salt
Instructions
Line a jelly roll pan with parchment paper, then layer on the first seven ingredients in the order given.
Melt almond bark in a large microwaveable bowl, and stirring at one minute intervals until smooth.
Pour melted almond bark over Chex mixture and toss gently to coat. Sprinkle evenly with sea salt. Allow to completely "set up," and break into smaller chunks before serving.
It’s not chicken noodle soup. It’s not chicken alfredo…..
It’s an Impasta!
My Chicken Alfredo Soup is a noodle-lover’s dream come true… all swimming in a lake of garlic cream soup with parmesan cheese. Mmmmm, love at first bite!
A Bit of “Nosh”talgia…..
I also love frozen yogurt. The first frozen yogurt I ever remember having was when a frozen yogurt parlor opened up in our little town, way back in the 80’s.
“Yogurt Country” was located next the Drive ‘n’ Save Market to which my mother (with me in tow) drove my grandparents every week to shop. In addition to eight ever-changing flavors of yogurt, the shop featured a rotation of excellent soups.
We often went in, with my grandparents, and ate a bite of lunch there either before or after shopping. We always had the same thing — the “Small Lunch Special” — featuring a cup of soup, choice of bread (I usually had cornbread or a bagel with cream cheese), a small yogurt, and complimentary water.
It bothers me that I can’t remember the name of the smiling, grandmotherly lady who owned the place. But I can picture her face. And I remember her soups. She always had four or five to choose from, and they were all so delicious that it was hard to pick just one. But my hands down favorite was her Chicken Alfredo Soup — a soup I have never encountered before or since… until I set out to re-create it.
And, a Few Delicious Taste Tests Later…..
My Chicken Alfredo Soup tastes just the way I remember it — creamy, faintly redolent of parmesan and garlic, and chock full of thick, homestyle noodles. I’m in the habit of making this in the crockpot, but, if you’re in a hurry, it can certainly be made on the stovetop. I think frozen peas or sliced mushrooms would make nice additions to this, but my nostalgia has yet to allow me to try it. It’s just so good as it is. This is even a favorite with my father-in-law, Grandpa Tony, a real chicken soup aficionado! Just make the soup — you won’t be sorry.
Nothing says “lazy Saturday morning” like these easy Homemade Cinnamon Rolls. Warm from the oven, these soft, pillowy rolls are redolent with sugar and spice and buttery goodness. Add a little brown sugar caramelized on the bottom and a schmear of Perfect Cream Cheese Frosting, and you’ve achieved breakfast perfection!
I grew up on cinnamon rolls. My mother is well known for being a bread baker extraordinaire, and that often spilled over into cinnamon rolls. Every week during my childhood, Mama cranked out three loaves of sandwich bread as well as numerous other baked goods — sometimes baking powder biscuits, sometimes cornbread, sometimes banana bread, usually cookies, and, often, cinnamon rolls.
Hers often featured a layer of ground nuts (usually hazelnuts back then, from the trees in front of our house) because they added a little extra nutrition and because my dad was fond of them, and, occasionally, raisins, although we’ve since broken her of that bad habit. She often left them unfrosted, to cut down on added sugar. Sometimes she drizzled them lightly with a simple vanilla glaze. They were fabulous. (They still are, she just makes them much less often these days.)
Nowadays, I generally have to make my own cinnamon rolls, so I eat far fewer, which is probably a good thing. Since they’re a rare treat, I prefer to go all out and top mine with a rich cream cheese frosting. And my children prefer that I leave out the nuts and, of course, the “bugth” (aka raisins) — as a certain cute little two-year-old once lisped. But, naturally, you can easily add either (or both) if it floats your boat.
This is my go-to recipe for Homemade Cinnamon Rolls. It features rich, buttery dough, rolled out and topped with plenty of cinnamon, butter, and melted brown sugar, and then finished with a thick layer of Perfect Cream Cheese Frosting — it’s the epitome of comfort food. Why not whip up a batch for your family this weekend? Trust me, nothing says “love” like a fresh, warm Homemade Cinnamon Roll!
Nothing says "lazy Saturday morning" like these easy Homemade Cinnamon Rolls. Warm from the oven, these soft, pillowy rolls are redolent with sugar and spice and buttery goodness.
Prep Time40 minutesmins
Cook Time20 minutesmins
Proofing Time3 hourshrs
Total Time4 hourshrs
Course: Breakfast
Cuisine: American
Servings: 15rolls
Author: The Country Dish
Ingredients
Dough Ingredients
1 1/2cupswaterat room temperature
1eggbeaten
2Tdry milkoptional
1tspsalt
1/2cupsugar
1tspbutter extractoptional
1/2cupmelted butteror vegetable oil
5cupsflour
2 1/2 tspinstant yeast
Filling Ingredients
3/4cupsugar
3/4cupbrown sugar
1/4cupcinnamon
2Tcornstarch
1/2cupbuttersoftened
Instructions
If using bread machine: Layer dough ingredients into bread machine pan in order given. Use "dough" setting.
If using stand mixer with dough hook: Layer all dough ingredients except flour into mixer bowl in order given. Add 2 cups of flour and blend well on low speed. Continue adding flour, 1/4 cup at a time, until fully incorporated. Increase speed slightly and knead for 5 minutes. Place dough in lightly greased bowl, covered with plastic wrap, and allow to rise in a warm place until doubled (usually 1 to 2 hours).
To prepare filling: In a small microwaveable bowl, combine sugars, cinnamon, and cornstarch. Incorporate butter, microwaving for 10 second intervals if needed to form thick paste.
To prepare baking dish: Butter bottom and sides of 11" x 15" baking dish. Line with parchment paper, trimming as necessary, and leaving long "handles" on ends to facilitate removal.
Once dough as risen, roll out into a large rectangle, 20" deep x 30" wide. Spread with filling to within 1" of edges. Roll up into a 30" long log, pinching along seam to seal. Using a very sharp knife, carefully slice into 15 even rolls, about 2" each. Place in a 3×5 pattern in prepared baking dish and cover with plastic wrap. Allow to rise until doubled (usually 45 minutes to 1 1/2 hours). Remove plastic wrap before baking.
Bake in a 400F oven for 20 minutes, or until tops are lightly browned. Cool on rack for at least 15 minutes before using parchment paper to remove from pan. Allow to cool completely before spreading with Perfect Cream Cheese Frosting, if desired.
This culinary delight features flavorful rotisserie chicken, sliced deli-thin and piled high, topped with sweet honey ham, along with lots of melted Swiss cheese and a tangy mustard sauce on toasty bread… mmmmm. The Chicken Malibu Sandwich is my favorite, as well as that of my youngest daughter. And it was always a best-seller when I owned Aunt B’s Cafe. Just one bite, and you’ll know why!
Of course, many of you will immediately recognize its distinctive nod in flavor profile to a certain similarly named menu item at a popular chain restaurant. And, just like its namesake, this Chicken Malibu Sandwich is big on both flavor and popularity.
One great thing about this sandwich is that its ingredients are items commonly found in many of y’all’s fridges most of the time. If you don’t have the rotisserie chicken lunchmeat (although I suggest you try it, because it’s pretty great), feel free to substitute the, more common, oven-roasted turkey. And the sauce is so crazy delicious, it’s hard to believe it’s just mayonnaise and yellow mustard!
I, personally, prefer this sandwich on a croissant, but it’s also fine on just about any other bread you might have on hand. I made one recently on sweet Hawaiian bread, and it was positively delish. So don’t wait! Go whip up a Chicken Malibu Sandwich right now!
Rotisserie chicken, sliced deli-thin and piled high, topped with sweet honey ham, along with lots of melted Swiss cheese and a tangy mustard sauce on toasty bread!
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: Main Course
Cuisine: American
Servings: 4servings
Author: The Country Dish
Ingredients
1lb.Deli-sliced (thin) rotisserie chicken
1/2lb.Deli-sliced honey ham
1/2cupmayonnaise
2tspyellow mustard
8slicesSwiss cheese
4largeCroissantsOR (8) slices sourdough bread or Texas toast
Instructions
To make Malibu sauce: Stir mayonnaise and mustard together until smooth and creamy.
If using a croissant: On inside top of each split croissant, spread 1 Tbsp of Malibu sauce, top with 1 slice Swiss cheese and 2 oz. honey ham. On inside bottom of each croissant, place 1 slice Swiss cheese and 4 oz. rotisserie chicken. Heat open-faced on cookie sheet at 350F for 10 minutes. Assemble sandwich.
If using bread: Assemble sandwich as above. Cover outside of both slice of bread on each sandwich with butter or mayonnaise. Pan-fry over medium-low heat until outside is golden brown and inside is hot and melty. Cut in half to serve, if desired.
Let’s face it: Whether it’s a warm, gooey, early morning cinnamon roll, or a luscious slice of cake for dessert — it’s all about the frosting. And I’m not talking about that plasticky stuff out of a can, but “The Good Stuff.” Nothing elevates a dessert like homemade frosting, and, king among them all, nothing seems to garner quite as much interest amongst the hopeful throngs or carry as much panache with the would-be cake-eaters as the words, “Cream Cheese Frosting.” Fortunately, it’s as easy as can be to whip up a batch that tastes just as delicious as it sounds!
This Perfect Cream Cheese Frosting recipe is just the thing to finish off your favorite cake, such as Beverly’s Carrot Cake… or to schmear liberally over a warm batch of Homemade Cinnamon Rolls… or even to lavish atop a graham cracker (or ten) and devour! Sweet and creamy with just a hint of a tang from the cream cheese, it’s everything you ever dreamed of in a frosting and more. It really is “Perfect!”
My absolute, favorite cake ever! Beverly’s Carrot Cake combines the warm spiciness of ginger with pineapple, coconut, chopped pecans — and nary a raisin in sight! Topped with creamy Perfect Cream Cheese Frosting, I’ll bet it’ll become a favorite at your house, too.
In the beginning…
I don’t remember my mother or grandma ever making carrot cake when I was a child. Then again, maybe they did and it’s been mercifully blotted out of my memory because it broke my cardinal carrot cake rule: Thou shalt not put any raisins into thy carrot cake. (I actually like raisins — just not adulterating my carrot cake).
When I was about ten years old, I was pouring over a new “Ruralite” cookbook, and a recipe for carrot cake (sans raisins) with cream cheese frosting caught my attention. I’d always loved spice cake, pineapple, and coconut — and I wasn’t sure what cream cheese frosting was, but I liked the sound of it.
A star is born…
I tinkered with the recipe a bit, adding more spices — especially ginger, a particular favorite of mine — and this and that, until I achieved, at least to my palate, cake perfection. From then on, I became the official carrot-cake-cooker of the family — and it continues to be one of my most requested recipes right down to this day!
So, the next time you need a cake for a special occasion, or a dessert for a bring-a-dish, or just a whole lotta comfort, bake up Beverly’s Carrot Cake — I promise, you won’t regret it!
Beverly's Carrot Cake combines the warm spiciness of ginger with pineapple, coconut, and chopped pecans. Topped with creamy Perfect Cream Cheese Frosting, I'll bet it'll become a favorite at your house, too.
Prep Time20 minutesmins
Cook Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 15– 20
Author: The Country Dish
Ingredients
2cupsflour
1 1/2tspbaking soda
2tspbaking powder
1 1/2 tspsalt
2tspcinnamon
1tspginger
1/2tspPenzey's Cake Spiceor a pinch each of nutmeg & allspice (optional)
2cupssugar
1tspvanilla extract
1 1/2cupssalad oil
4eggs
2cupscarrotfinely grated
1 (small)cancrushed pineapplewith juice
1/2cuppecanschopped
1 1/3cupssweetened flaked coconut
Instructions
Add all ingredients to mixing bowl, then blend thoroughly, on medium speed, about 2 minutes.
Spray half-sheet roaster pan (approx. 11"x15") with Pam for Baking (or prepare with shortening and flour). OR, prepare (3) 9" layer pans — reduce cooking time accordingly.
Baking at 350F for 35 minutes, or until knife in center comes out clean. Allow to cool before frosting with Perfect Cream Cheese Frosting.
This fast and delicious Artichoke Green Chile Dip combines the ease of canned artichoke hearts with a hot and creamy cheese blend replete with plenty of diced green chiles. Mmmmm…
Be still my (artichoke) heart…
If you asked me how I feel about artichokes in general, I would probably say that they seem like a lot of work for very little nutritional value, or something about them being not exactly a taste sensation. And yet, the artichokes in this recipe transcend all that, and manage to combine with the other ingredients into what is, absolutely, my favorite hot dip ever.
On the other hand, I know a few people (my dear mother-in-law is one of them) who would probably list “artichokes” on their “Top Five Foods” list… in which case, I won’t have to convince you to give this sensational Artichoke Green Chile Dip a try.
My offspring — even my non-picky eater — tend to look askance at some of the more exotic vegetables (of which, artichokes are, apparently, considered to be one). And my husband (also not usually picky) claims to be permanently burned out on them due to a childhood with his aforementioned artichoke-loving mother. But none of them have any problem wolfing down copious amounts of this amazing dip. Although, honestly, they’d probably eat a bale of hay if I mixed it with enough cheese and green chiles.
A Word of Thanks…
While I’ve seen a few variations of this dip posted over the years, mine was originally given to me by my good friend, Jennifer — although I may have perverted it a bit along the way.
My Artichoke Green Chile Dip combines chopped, canned artichoke hearts (make sure you get the UN-marinated variety, or you’ll end up with a pickley mess) with a creamy, melty blend of cheddar, jack, and parmesan cheeses, along with plenty of diced green chiles. And best of all, it comes together in minutes and utilizes pantry items with things you most likely keep on hand (mayonnaise and cheese). So try it out for your next Game Day or backyard fiesta!
The ingredients may be simple, but the flavor are anything but! Aunt B’s Chicken Salad features succulent rotisserie chicken tossed in a light sour cream sauce along with juicy chunks of Fuji apple and crunchy pecans — a fresh, updated take on an old-fashioned favorite!
(Butcher) Block Party
It seems as though everyone has a preferred version of chicken salad, with some opting for the classic savory, celery and onion only method, and quite a few others paying homage to the 80’s by adding halved grapes and toasted walnuts. The purists use mayonnaise only for the dressing, while some folks like to add yogurt, sour cream, or even a little cream cheese.
But, while I like many versions, this one is my favorite. Sometimes I add additional ingredients if I’m needing to serve a crowd, but I find that the combo of sweet apple and pecan is what really does it for me. If I don’t have any sliced cheddar on hand to eat it with, I also like to throw in a very little bit of crumbled feta or bleu cheese.
I’ve gone ahead and listed a few other complementary optional add-ins on the recipe card. I don’t usually use them, but they’re offered just in case you’re having a party, or just want to play around and find your own favorite combination!
‘Tis the Seasoning…
For my chicken salad recipe, the seasoning that I greatly prefer to use is a blend called “Chip & Dip” seasoning available from Penzeys Spices. It really does make a difference, but if you can’t get your paws on any, just use your favorite seasoning salt, to taste.
Creamy and satisfying, Aunt B’s Chicken Salad is a delightful thing to have made up in a bowl in the fridge, just waiting to be made into lunchtime sandwiches, nibbled on before-dinner crackers, or just eaten by the bowlful whenever a fresh, hearty snack is in order… so go ahead, and get choppin’!
Rotisserie chicken tossed in a light sour cream sauce along with juicy chunks of Fuji apple and crunchy pecans — a fresh, updated take on an old-fashioned favorite!
Prep Time20 minutesmins
Course: Main Course
Cuisine: American
Servings: 8– 12 servings
Author: The Country Dish
Ingredients
3 – 4cupsrotisserie chickenchopped
1/2largesweet onionfinely chopped
3stalksceleryfinely chopped
1Fuji applechopped
1/2cupchopped pecans
1cupmayonnaise
3/4cupsour cream
2tspPenzey's Chip & Dip SeasoningOR your favorite seasoning salt to taste
Salt to taste
Instructions
In a small bowl, stir together mayonnaise, sour cream, and Chip & Dip Seasoning until smooth. Set aside.
In a large bowl, combine remaining salad ingredients. Top with mayonnaise mixture and stir well to combine. Salt to taste, if needed.
For low carb or gluten free: Serve on a lettuce leaf with a sprinkle of shredded cheddar cheese or crumbled bleu cheese.
For appetizers: Serve alongside crackers, or on mini bread rounds.
For a sandwich: Serve 1/2 cup of prepared salad on a split croissant or your favorite bread, with a slice of cheddar cheese, and a side of lettuce & tomato.
Optional add-ins: 1/2 c. of crumbled feta, halved grapes, dried cranberries, or crumbled bacon. Or all of the above.
Crisp veggies, crunchy noodles, and sliced almonds combine perfectly in a flavorful, Asian-inspired dressing, balanced perfectly with the bright notes of Mandarin oranges and dried cranberries — this Ramen Noodle Salad comes together in minutes, and disappears even faster!
Ramen noodles — not just a snack for hungry teenagers anymore…
One of the best things about this salad is that it’s easily customizable to suit your own tastes, or to use up whatever you happen to have readily available. I actually never put in all of the optional add-ins at once — I just go with two or three that are on hand. I’ve even made it with only the cabbage, in a pinch, and it was still delectable.
I suppose you could even leave out the cilantro, especially if you happen to be one of the 20% of the population afflicted with a genetic aversion to it — happily, I am not, and it’s one of my favorite elements. And some people apparently think that the seasoning packets included with the noodles are instruments of the devil or something, so, if you share their antipathy, feel free to leave them out. If so, you may need to add salt or soy sauce to the dressing accordingly.
A quick nod to the only person who could make ramen seem elegant…
I was first introduced to a species of this salad by my good friend, Jennifer. I’ve had it several times at her house over the years, but I somehow neglected to ever ask for her recipe. So, when it popped into my head a while back, I decided to just wing it, and came up with my own version.
Jennifer, being the classy little thing that she is, probably shredded Napa cabbage for her salad, but I simplified things by utilizing a bag of pre-shredded coleslaw mix. And I honestly can’t remember what veggies she used, so I just went with what I like.
This Ramen Noodle Salad comes together super fast, making it a great go-to recipe for last-minute get-togethers! I like it best when the noodles are still nice and crunchy, so I think it’s at its best for the first hour or so after you make it. That being said, I found a small portion that I forgot was leftover in the fridge after three days, and it was still pretty darn good, so it’s clearly pretty forgiving. So go ahead and give it a try today!
Crisp veggies, crunchy noodles, and sliced almonds combine perfectly in a flavorful, Asian-inspired dressing, balanced perfectly with the bright notes of Mandarin oranges and dried cranberries!
Course: Salad
Cuisine: Chinese
Servings: 8– 12 servings
Author: The Country Dish
Ingredients
Salad Ingredients
2packetsramen noodles (any flavor)crushed
1bagshredded cabbage or coleslaw mix
1bunchcilantrochopped
1canMandarin orangesany size
1cupsliced almonds
1/2cupdried cranberries
1/2cuppumpkin or sunflower seeds(optional)
3green onions OR 1/2 red onionchopped (optional)
1cupsnow peasjulienned (optional)
1red bell pepperjulienned (optional)
1/2cupshredded carrot(optional)
1cupedamame(optional)
Dressing Ingredients
2/3cupsalad oil
1/3cuprice or white wine vinegar
1/4cupsugar
2Tbspsesame oil
1tspgingerfinely minced
2packetsramen seasoningOR salt / soy sauce to taste
Instructions
Add all salad ingredients to large bowl.
Whisk together dressing ingredients until thoroughly combined.
Pour dressing over salad and toss well to combine. Chill until serving time.
This fast and easy dinner idea is perfect for a family movie night or a lazy weekend, but is also easily expandable to include unexpected guests. And, since it’s served buffet-style, it’s easily customizable to suit individual dietary needs; it can be vegetarian, gluten free, a keto-friendly taco salad, or that giant cheese-covered plate of chips favored by teenagers. Viva the Friday Night Nacho Bar!
If you’re like many folks these days, you may find yourself at home and cooking dinner a lot more often than you’ve become accustomed to in the past. Whether it’s because you’re short on funds from lack of work during the shelter-in-place orders so many of us have been under, or you’re paranoid about eating take-out that’s been less-than-meticulously prepared by bored teenagers*, cooking to stay alive (as opposed to cooking for health or recreational reasons) has become the latest cooking trend. (*Don’t get me wrong, teenagers are some of my favorite people – I have several of my own – but they do have a tendency to feel immortal in the face of danger, be it pandemic, arbitrary land-speed suggestions, or what-have-you.)
So when 6:00pm rolls around, it’s easy to find yourself staring at the inevitable pound of thawed ground beef and wondering what new and exciting thing you can do with it to keep from inciting a family riot by serving yet another night of spaghetti, meatloaf, tacos, or that final bastion of desperation – Hamburger Helper.
Enter the Friday Night Nacho Bar!
Most of the items needed to pull this together are always lurking in my pantry or freezer anyway. In addition to the obvious bag of tortilla chips, I like to start with a pound or so of ground beef, spiced up with a packet of taco seasoning according to the package directions, and just build from there. But, to make it truly deserving of the name of “Nacho Bar”, it requires nacho cheese sauce — that warm, slightly spicy, and oh, so ooey-gooey vat of naughtiness that we achieve by melting together Velveeta and ready-made salsa (both excellent pantry items).
To these items you can add whatever you and your family like — such as canned refried beans (heated and thinned out with a little water to a dip-like consistency — I also add salt and shredded cheese) or canned black beans (rinsed, drained, and heated), sliced jalapenos, shredded Mexican-blend or cheddar cheese, shredded lettuce, and chopped tomato. My husband is fond of canned garbanzo beans (rinsed and drained), so I try to remember them. Speaking of sliced jalapenos, I like to use the slightly milder type that come in a glass jar — that way I can put them all over my nachos without succumbing to a spiciness-induced bout of hiccups. But if you prefer fresh, go for it!
And definitely include several classic toppings such as fresh or bottled salsa (bonus points for homemade, such as Tammi’s Salsa), sour cream, and guacamole or chopped avocado. Chopped green onions, finely diced red onion, and sliced black olives are all great ideas. Just choose your favorites, and let the whole family have fun with it!
This fast and easy dinner idea is perfect for a family movie night or a lazy weekend, but is also easily expandable to include guests.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 6– 12
Author: The Country Dish
Ingredients
1brickVelveetaany size
3cupssalsadivided
1large bagtortilla chips
1jarsliced jalapenos
8ozsour cream
1lb.ground beefbrowned, seasoned with taco seasoning
1canrefried beans (optional)drained, heated, water added to dip-like consistency. Add salt and shredded cheese, to taste
1canblack beans (optional)rinsed, drained, heated
1cangarbanzo beans (optional)rinsed, drained
1lb.cheddar or Mexican-blend cheese (optional)shredded
1bagshredded lettuce (optional)
2-3largetomatoes (optional)chopped
1bunchcilantro (optional)chopped
2-3largeavocados (optional)chopped
8ozguacamole (optional)
1largered onion (optional)finely chopped
1bunchgreen onions (optional)sliced
1canblack olives (optional)any size, chopped, sliced, or whole
Instructions
For Nacho Cheese Sauce: Cut Velveeta into 1" cubes; heat over medium-low heat along with 1 cup salsa, stirring often, until smooth. May add up to 1 additional cup of salsa to taste, heating until melty and hot. Serve immediately. Reserve remaining salsa to use as a topping.
Arrange chips, nacho cheese, taco meat, and all other desired toppings buffet-style. Hand out plates!
