Appetizers, Dinner, Recipes

Chili Verde and Eggless Chocolate Chip Cookie Dough Dip

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Sunday has been a cold one, so what better way to stay warm then a good bowl of Chili, this time it’s Chili Verde, or as I like to call it, “Green Chili”.

Ingredients:

  • Tomatillos
  • 1 can Green enchilada sauce
  • 2 cans Green Chile’s
  • 1 jar Salsa Verde
  • 1 Green pepper
  • 1 medium Onion
  • Garlic
  • Cilantro
  • 1/2 tsp Oregano
  • 2 tbsp Lime juice
  • Salt and pepper
  • Ground cumin
  • Pork Loin

I had to use a pork roast since the grocery store didn’t have a pork loin, still came out very good. 

  • Cook pork roast in the over on 375° for 2 hours (season with salt and pepper)
  • Dice onions, green peppers and garlic and cook until tender with a little EVOO.
  • Add green Chile’s, tomatillos, enchilada sauce, salsa Verde, cilantro, cumin, lime juice, salt and pepper.
  • Add about 2 cups of water
  • Bring to a boil and cook for 30 minutes, then let simmer for another 30 minutes.


Eggless Cookie Dough Dip

Ingredients

  • ¼ cup butter (softened)
  • 1 cup light Brown sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 – 1¼ cup flour
  • ¼ cup sugar
  • ½ cup mini or regular chocolate chips

Instructions

  1. Cream butter and brown sugar in a bowl, until smooth.
  2. Add milk and vanilla and mix until well combined.
  3. Add flour and sugar.
  4. Fold in chocolate chips. Mix well. ENJOY!
  5. Refrigerate any leftovers (if there are any!)

 


 

Hope everyone has had a wonderful weekend! Let’s get ready for the work week, thankfully I only have to work 3 days, then off for Thanksgiving!

Til next time,

Trish

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