© Chef Ethan R. Holmes for Your Time with Kim Iverson

1-19 oz. can Wolf Brand Chili, no beans

1-15 oz. can Ranch Style Beans

1- 4oz. Sour Cream

1-16oz loaf, Velveeta Cheese…

This could not be simpler…start by cutting the Velveeta into large cubes or chunks.

Next, open all of the cans. Then, put everything into a crock-pot. Turn the crock-pot on high. Let everything melt together.  Now, turn the crock-pot to the low setting….serve with Tortilla Chips… restaurant style are the best.

TIPS for other dips:

If you are making an “onion dip,….always use a little fresh thyme and about a tablespoon of frozen concentrated orange juice…

Guacamole:  The trick with Guacamole, add minced shallots, and fresh squeezed orange juice…., be sure to pick cilantro leaves and discard the stems, the stems give the dip a bitter tone…

If you are making a dip recipe that calls for mayonnaise….try using Non-Fat Greek Yogurt.  Grab some cheese cloth at the store, pour the yogurt in it. Set the cheese cloth into a collander that is set inside of a bowl, let the yogurt drain overnight.,…. Then, squeeze the yogurt. Now, add your dip fixins’ and whip the yogurt cheese like stuff.  It is super good and super good for you

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Greg Hodge is the managing director for BeautifulPeople.com, the webisite that kicked thousands of people off for gaining weight over the holidays.

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Butter Beer:
1/4 cup Irish CremeFlavored Syrup(stuff they use for coffee)
1/4 cup Caramel Flavor Syrup
1 TBSP Salted Butter
1 pint Club Soda
 
In a coffee cup, add the syrups and the butter. Microwave on high for 55 seconds. Remove, stir until the butter is emulsified into the syrup. In a heat 2 proof glasses, like a pint glass, pour half the mixture into each of the glasses. Next, pour half of the club soda into each glass. BE CAREFUL, this will foam up a bit. Stir to combine. Serve warm, not hot, warm….mmmm delicious.

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Bick Benedict’s Primo Annual Holiday Cheer Egg-Nog Recipe

©Chef Ethan for Kim Iverson and Your Time with Kim Iverson

Ingredients:

·         6 large eggs, plus 3 yolks

·         1/2 cup, plus 2 Tablespoons sugar(granulated) or Turbinado Sugar

·         1/4 teaspoon Kosher salt or Sea Salt

·         4 cups whole milk

·         1 cup Bourbon (Maker’s Mark)

·         1 Tablespoon Adam’s Best vanilla extract

·         1/2 teaspoon grated nutmeg

·         1/2 cup heavy cream, whipped to soft peaks

Preparation:

Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow stream until completely mixed. Turn burner to low heat. Place pan on burner and stir mixture continuously until a candy thermometer or an instant read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. This takes a little bit of time, but be patient…..This should take about 20 to 26 minutes.Strain mixture through a fine sieve into a large bowl to remove any little cooked pieces of egg. Add bourbon vanilla and nutmeg, whisk to combine. Pour into a pitcher and cover. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When you get ready to serve the nog, add the heavy cream to a bowl and whip it until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve in chilled cups or glasses and garnish with a sprinkle of cinnamon and/or nutmeg

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Ingredients -
-1 bag of popcorn
-1 cup of dark brown sugar
-1/4 cup of corn syrup
-1 stick of butter, (not margarine)
-1 teaspoon of salt
-1/2 teaspoon of baking soda

1. Pop your popcorn and filter all the seeds out
2. Put the dark brown sugar, stick of butter, corn syrup, and salt into a bowl and microwave until it all melts
3. Take the bowl out, and stir it up
4. Add the baking soda and microwave again for at about 1:00
5. Remove the bowl and stir it up once more
6. Get a brown paper bag(any bag will do) and mix the concoction with the popcorn by shaking

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