I’m always up for trying new recipes. Right now with Game Day right around the corner, I want to know your Favorite recipes to make!
By sharing your favorite recipe you have a chance to win a Kraft Foods “Game Day Party Prep Kit” prize pack, featuring mixing bowls, dipping bowls, and a party platter.
This is a super easy way to enter the giveaway as well as find out great recipes from my other readers as well! You may find the perfect recipe right here in my comments!
You can also find some great Football Party Recipes from Kraft Kitchens:
The Giveaway
Just submit your recipe ideas in the comments section below (you may enter as many of your recipes as you like. Be sure to list them as separate comments though). The winner chosen at random and will be sent a “Game Day Party Prep Kit” prize pack featuring:
- Set of 3 Amco Non-skid Mixing Bowls
- BIA Cordon Bleu 2-pc. Daisy Chip and Dip Set
- BIA Cordon Bleu Serveware 10-in. Square Divided Dish
Kraft Foods is providing the prizes for this program at no cost to me. I was provided a prize kit identical to the winners for hosting this giveaway. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by NotSoAverageMama.com
This Giveaway will end on January 30th, 2011!
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Mmmmm….. Backyard BBQs! KRAFT Fresh Take #Giveaway
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This recipe is not an original, and may be very familiar to a lot of people. There are also several different ways to make it…but it is a classic
Buffalo Chicken Dip (a.k.a. Crack Dip)
Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup ranch salad dressing
1/2 cup Cayenne Pepper Sauce
1/2 cup cheddar cheese
2 (9.75 ounce) cans Chunk Chicken Breast or 1 large boiled shredded chicken breast
Goes great served with corn chips, celery & carrots, and chicken biscuits
Directions
Heat everything on the stove until melted or in a crockpot for a few hours.
When my children were younger, they wanted the new fad of “Nachos” for supper. I found “chips & cheese dip” to be a poor supper. So I created my own “dip”.
Quick & Easy Nachos for Supper
1 1/2 lb hamburger
small onion, diced
1 can diced tomatoes w/green chilies
1 can nacho cheese soup
1 can cedar cheese soup
(My daughter likes to add 1/2 C finely chopped jalapenos)
Whatever kind of chips you prefer for nachos
Brown meat & onions, stir in other ingredients & enjoy! Simple & tasty!
BEER BREAD (Tastes just like “Tastefully Simples” and is simple to make!)
Ingredients
* 1 (12 fluid ounce) can or bottle beer
* 3 cups self-rising flour
* 3 tablespoons white sugar
Directions
1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
SPINACH DIP (to go with beer bread)
Ingredients
* 1 cup mayonnaise
* 1 (16 ounce) container sour cream
* 1 (1.8 ounce) package dry leek soup mix
* 1 (4 ounce) can water chestnuts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (1 pound) loaf round sourdough bread
Directions
1. In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Cold Black Bean Salad (or can use as dip for corn chips)
2 (15 ounce) cans black beans, rinsed and drained
2 tomatoes, finely chopped
3 serrano chile peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 small bunch green onions, chopped
1/4 cup white wine vinegar
2 tablespoons olive oil
1/2 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
In a medium serving bowl, mix all ingredients; Chill for 1 hour before serving.
Pulled Pork Sandwich with homemade BBQ sauce
Make day or two before
1 small pork shoulder
Encase entire pork shoulder in aluminum foil
Bake 4-5 hours at 250 degrees
Separate pork with fork into small pieces, it will flake off
BBQ Sauce
Should be made a day or so in advance to allow flavors to blend better.
1 teaspoon olive oil
2 bunches green onion, sliced thin
1 clove garlic, minced
3 tablespoons Worcestershire sauce
3 tablespoons white vinegar
2 tablespoons molasses
1 teaspoon prepared mustard
1 cup ketchup
1/2 cup cold water
1 teaspoon cornstarch
if you want to added kick, add chipotle or hot sauce to taste
Heat the oil in a saucepan over medium heat and sauté the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, and mustard. Cook and stir 5 minutes, then mix in ketchup. Mix cold water and cornstarch together, then add to BBQ sauce to thicken it as desired. Reduce heat to low, and continue cooking 10 minutes, until thickened.
Fried mac & cheese
Package of pre-cooked refrigerated macaroni and cheese
Flour
Eggs
Panko breadcrumbs
Vegetable oil
This is something I just throw together so I don’t have specific amounts. I take a spoonful of mac & cheese and ball it up as much as I can. Then roll in in flour, then egg, then the panko breadcrumbs. Heat up the oil in a pan or deep fryer and cook them until golden brown.
Our big hit game day recipe!
Loaded Supreme Nachos
1 bag tortilla chips
1 (16 ounce) can refried beans
1 lb ground beef, browned and drained on paper towels (optional)
1/2 lb chorizo sausage, browned and drained on paper towels (optional)
1 cup cooked chicken (optional)
1 (8 ounce) can tomato sauce
3 tablespoons taco sauce
1 cup monterey jack cheese, shredded
1 cup shredded cheddar cheese
1/4 sliced ripe olives
1/4 cup scallion
1/2 cup shredded lettuce
1 can jalapeno, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup salsa (spicy)
Heat oven to 350 degrees.
2 Combine refried beans,browned beef, chorizo, chicken,tomato sauce, and taco sauce set aside.
3 Layer chips out on a oven safe pan (I use a cookie sheet),Layer meat mixture on chips.
4 Layer on cheeses, olives and green onions.
5 Heat till cheese is melted.
6 Then top with remaining ingredients and serve.
tamben7996(at)aol(dot)com
Bacon Quesadillas Recipe
4 flour tortillas, (6 inch size)
1 cup shredded colby & monterey jack cheese
1/4 cup chopped, cooked, and drained bacon
1/4 cup thin green onion slices
Directions:
Preheat the oven to 400°F.
Top half of each tortilla with 1/4 cup of the cheese and 1 Tbsp. each of the bacon and green onion. Fold tortillas in half; press lightly to secure. Place tortillas in a single layer on a baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes or until edges are lightly browned.
tamben7996(at)aol(dot)com
Bacon Wrapped Pretzels
Ingredients:
10 large pretzel rods
10 slices bacon
1 cup Parmesan cheese
Directions:
Wrap a slice of bacon around each pretzel rod. Place on a microwave safe dish covered with two layers of paper towels. Microwave for 5-6 minutes or until bacon is cooked to a golden brown. Carefully remove from oven and roll each pretzel rod in a plate covered with Parmesan cheese. Stand upright in a mug or attractive dish to serve
I made these last year from Pillsbury and they were gone in seconds!
Meatball Mini Burgers
Tiny Buns
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
1 egg
1 tablespoon water
2 tablespoons sesame seed
Meatballs
2 teaspoons vegetable oil
1/2 cup chopped onion (1 medium)
3/4 cup chili sauce
1/4 cup water
1/4 cup yellow mustard
2 teaspoons chili powder
32 frozen plain meatballs (from 28-oz package; about 3 cups), thawed
8 slices (3/4 oz each) American cheese, cut into quarters
Directions
Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
2 Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
3 Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
4 Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
5 Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick
tamben7996(at)aol(dot)com
Mini Chicken Kabobs Recipe
Ingredients
1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon salt
Dash each pepper, garlic powder and ground ginger
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small green pepper, cut into 1/2 inch pieces
2 cans (8 ounces each) pineapple chunks, drained
1 teaspoon honey
Directions
In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate.
Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.
Mini Marinated Beef Skewers
1 beef top round steak (about 1 pound)
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon dark sesame oil
2 cloves garlic, minced
18 cherry tomatoes
Preheat broiler. Cut beef crosswise into 18 (1/8-inch-thick) slices. Place in large resealable food storage bag. Combine soy sauce, sherry, oil and garlic in cup; pour over beef. Seal bag; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours.
Soak 18 (6-inch) wooden skewers in water 20 minutes.
Preheat broiler. Drain beef; discard marinade. Weave beef accordion-style onto skewers. Place on rack of broiler pan.
Broil 4 to 5 inches from heat 2 minutes. Turn skewers over; broil 2 minutes more or until beef is barely pink.
tamben7996(at)aol(dot)com
At first this recipe sounded gross to me until I tried them at a friends house, they were a big hit:
Bacon Wrapped Dates Stuffed with Almonds
1 pound sliced bacon, cut in half
1 pound pitted dates
1 can or bag of almonds (I used smoked for mine)
1. Preheat the oven to 375 degrees
2. Slice dates in half, and open them up. Place almond inside. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange on a baking sheet with sides to catch any grease.
3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.
YUMMY
We served this at our New Years Party, since we have a large family, I try to make dishes quick and easy. We served the topping mixture in a bowl and toasted the bread separately. This way everyone could top their own bread. The mixture taste better if made the day before.
Balsamic Bruschetta
8 roma (plum) tomatoes, diced
1 bunch green onions
1/3 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 baguette, toasted and sliced
In a bowl, toss together the tomatoes,onion, basil, Parmesan cheese, and garlic.
Mix the balsamic vinegar, olive oil, kosher salt, and pepper with tomato mixture.
Serve with toasted bread slices.
Meatball Lollipops
1 lb lean ground meat: Bison, Turkey, Chicken, Sirloin
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tbs Italian Seasoning blend or dried Parsley
1/4 cup Marinara sauce
1/4 cup Parmesan Cheese (or any hard grated cheese)
Olive or Canola oil to coat pan (spray good)
Combine meat with all ingredients in large bowl. Shape into 3/4 to 1? mini meatballs. Spray pan and heat over medium high flame. Add meatballs. Brown each side. Adjust heat to medium so your meatballs don’t burn. Flip them one or two times while cooking. When cooked through, drain any liquid if necessary. Pierce each meatball with a skewer.
tamben7996(at)aol(dot)com
All time favorite!
Potato Skins Recipe
6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions
Oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
tamben7996(at)aol(dot)com
Cajun Chicken Wings:
(5 lb) bag chicken wings
1 tablespoon cayenne
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon salt
1/2 teaspoon white pepper
1/2 teaspoon fresh ground black pepper
1/4 cup vegetable oil
Rinse chicken and pat dry.
2 (if wings are whole, cut off and discard pointed tip and halve wings at the main joint.) In food processor or blender, combine all remaining ingredients, EXCEPT oil.
3 Process until well blended.
4 With machine on, slowly pour in oil and process until a thick paste forms.
5 In a large bowl, combine wings and paste.
6 Toss until wings are well coated.
7 Cover and refrigerate over night.
8 Broil or grill wings until nicely browned outside and cooked through.
tamben7996(at)aol(dot)com
Crab Dip
11 ounces cream cheese, softened
2-3 small green onions, finely chopped
1/2 stalk celery, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
1/2 teaspoon lemon juice
salt and pepper to taste
Combine all ingredients and serve with your favorite crackers
YOGURT FRUIT DIP
8 oz. plain yogurt
8 oz. package softened cream cheese
1 tsp. ginger
1 tbsp. honey
1 small can of crushed pineapple, drained
Whip yogurt and cream cheese until chunks are gone. Mix the rest of the ingredients. Chill for 1-2 hours. Serve with assorted fruit and cheese chunks
I can eat a bowl of the dip by itself, but I don’t want to appear to be piggy
Pigs in a Blanket
1 (8-ounce) can crescent roll dough
5 1/2 teaspoons barbecue sauce
1/3 cup finely shredded sharp Cheddar cheese
8 hot dogs
Preheat oven to 350F. Spray a large baking sheet with nonstick cooking spray; set aside.
Unroll dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 16 triangles. Spread barbecue sauce lightly over each triangle. Sprinkle with Cheddar.
Cut each hot dog in half; trim off rounded ends. Place one hot dog piece at wide end of one dough 9 triangle. Roll up jelly roll style from wide end. Place point side down on prepared baking sheet. Repeat with remaining hot dog pieces and dough.
Bake until dough is puffed and golden, about 13 minutes. Cool 1 to 2 minutes on baking sheet. Serve warm with additional barbecue sauce for dipping, if desired.
Homemade Potato Chips
* 2 baking potatoes (about 6 ounces each)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon dried basil
* 1/2 teaspoon salt
Preheat the oven to 350ºF. Spray a nonstick baking sheet lightly with nonstick cooking spray.
Scrub the potatoes. Slice into 1/16-inch-thick slices. Arrange potatoes in a single layer on prepared baking sheet.
Sprinkle potatoes with Parmesan, basil and salt.
Bake potatoes until lightly browned, 14 to 18 minutes. Transfer to wire racks to cool.
Bacon Wrapped Waterchestnuts
Ingredients
8 oz. whole water chestnuts, drained
1/4 cup soy sauce
1/4 cup sugar
8 slices of bacon, cut in half
toothpicks
Instructions
Mix sugar and soy sauce together and marinate chestnuts in the mixture for 30 minutes.
Preheat oven to 400º F Wrap each chestnut with ½ strip of bacon and secure with a toothpick. Place a rack in a baking pan and place the bacon-wrapped chestnuts on rack. Bake 20 minutes.
Remove from oven. Drain excess drippings before moving to serving plater.
Serve immediately or refrigerate until serving. If serving later, reheat in 350º F. oven for 5 to 10 min
Beer Balls
Ingredients
1 cup Beer
1 cup Ketchup
3 Tablespoons Vinegar
3 Tablespoons Brown Sugar
3 Tablespoons Worchestershire Sauce
Meatballs(30 Homemade or 1 Bag Bought)
Instructions
Make the sauce over medium heat for 20 mins. Stir occasionally
Add Meatballs to Sauce.
Serve with either rice or pasta.
Spicy Pretzels
Ingredients
l (11/2 to 2 pound) package pretzels
3/4 cup salad oil
1 package original Hidden Valley Ranch dressing mix
(do not use buttermilk style)
1 teaspoon cayenne pepper
1/2 teaspoon lemon pepper
1/2 teaspoon garlic powder
Instructions
Cut the top off the package of pretzels but do not remove the pretzels from the bag.
Whisk the oil, cayenne pepper, lemon pepper, and the package of Hidden Valley Ranch dressing mix in a small bowl. Pour over pretzels in the bag.
Tightly roll up top of bag and seal. Slowly turn bag upside down and side to side to thoroughly coat pretzels.
Store in an airtight continer. A little hot. Use less cayenne pepper if you don’t like the zippy!
Wisconsin Beer Dip
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
1/3 cup beer
Instructions
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
Great dip with pretzels.
We love having tailgating parties and these are some of our faves to bring-
Sliders with Chipotle Mayonnaise
Ingredients
Chipotle Mayonnaise:
•1 cup mayonnaise
•2 chipotles in adobo sauce
•1 tablespoon adobo sauce
•1/2 lime, juice
•Salt and freshly ground black pepper
•
Sliders:
•1 to 1 1/2 pounds ground chuck, 80/20
•Salt and freshly ground black pepper
•Cheese slices, your choice
•Mini burger buns
Chipotle Mayonnaise:
Directions
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Sliders:
Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.
Cocoa Brownies
Ingredients
•Soft butter, for greasing the pan
•Flour, for dusting the buttered pan
•4 large eggs
•1 cup sugar, sifted
•1 cup brown sugar, sifted
•8 ounces melted butter
•11/4 cups cocoa, sifted
•2 teaspoons vanilla extract
•1/2 cup flour, sifted
•1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.
Traditional Southern Deviled Eggs
Ingredients
•7 large eggs, hard boiled and peeled
•1/4 cup mayonnaise
•1 1/2 tablespoons sweet pickle relish
•1 teaspoon prepared mustard
•Salt and pepper, for taste
•Paprika, for garnishing
•Sweet gherkin pickles sliced, for garnishing
•Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
Chili Dog Nachos
Ingredients
•1 tablespoon vegetable oil, 1 turn of the pan
•1 pound ground sirloin
•Salt and pepper
•2 hog dogs, sliced into 1/2- inch pieces
•1 small onion, chopped
•2 teaspoons Worcestershire sauce
•2 tablespoons chili powder
•2 teaspoon ground cumin
•1 (8-ounce) can tomato sauce
•1 sack yellow corn tortilla chips
•1 sack, 10 ounces, shredded yellow Cheddar
•Sour cream, garnish
•Salsa, garnish
•2 scallions, chopped
Directions
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Preheat broiler.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
Mix one can Hormel Canned Ham with 1/2 cup Kraft Ranch Dressing. Spread on bread, cut into triangles and serve. Makes the dreamiest ham salad sandwiches.
I make Pico De Gallo with fresh tomatoes, onions, cilantro, and lime juice.
I make stuffed mushrooms with bacon and cream cheese, then cook them for 12 minutes.
nancymeyer1 at gmail dot com
ngredients
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) Thick & Chunky Salsa
1 1/4 cups (10-ounce can) Enchilada Sauce
1 package (12) ORTEGA Taco Shells, broken into pieces
1 1/2 cups (6 ounces) Mild Cheddar or Taco Blend Shredded Cheese, divided
Garnish suggestions: sour cream, Pickled Jalapeño Slices, chopped avocados
Directions
PREHEAT oven to 350° F.
HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.
LAYER half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers.
BAKE for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeños and avocado.
Pepperoni Cheese Puffs
1-1/4 cups of water
– 1/3 cup of shortening
– 1-1/2 cups of flour (all-purpose)
– 4 eggs
– 3/4 cup of pepperoni (finely chopped)
– 3/4 cup of Pecorino Romano or Parmesan cheese (finely shredded)
– 2 Tablespoons of snipped parsley (fresh of course!)
– 1/8 teaspoon of garlic powder
– 1/8 teaspoon of pepper
– garlic salt (to taste)
What to do:
First things first, preheat your oven to 450 degrees F.
Then, grease 2 baking sheets (use large sheets). Then, in a large saucepan, combine the water and the shortening and bring it to a boil.
Next, add the flour all of it to the boiling water, stirring vigorously as you do so. You’ll need to stir while you are cooking until the mixture starts to form a ball.
Remove your balled mixture from the heat and let it cool for 10 minutes. At this point, add the eggs, 1 at a time. Using a wooden spoon, beat each egg into the mixture very well. Then, stir in the pepperoni and cheese, the parsley, garlic powder, and the pepper.
Just like you would with cookie dough, drop your pepperoni dough by using a rounded teaspoon about 2 inches apart onto your prepared baking sheets.
All that’s left to do is bake these puppies for 15 to 17 minutes or until they are a beautiful golden brown. Then, transfer them to a wire rack and serve warm.
tamben7996(at)aol(dot)com
Super Sausage Rolls
2 packages of refrigerated crescent rolls
– 1 package cocktail franks or sausage (fully cooked)
What to do:
First things first, preheat your oven to 375 degrees F.
Next, separate the dough into 6-8 triangles. Then, cut each triangle into thirds (lengthwise.) You and your child can easily place the little franks on the short end of each triangle and then it roll up to the opposite point. Finally, place each rolled frank on an ungreased cookie sheet.
All you need to do now is bake the franks for 12 to 15 minutes or until the crescent rolls have turned a golden brown. Serve on your favorite serving platter.
tamben7996(at)aol(dot)com
Mini Pizza Appetizer
2 six-inch Boboli pizza crusts
– 1/2 cup of pizza sauce
– 3 green onions (chopped)
– 1/2 cup of sliced pepperoni
– 1 1/2 cups of mozzarella cheese (shredded)
What to do:
First, preheat the oven to 400 degrees F.
For each crust, spread the pizza sauce evenly. If you decided to make them with English Muffins, make sure you split and toast them first before adding the sauce.
Finish by topping with the remaining ingredients. Bake for about 8-10 minutes on until the cheese is melting and bubbly and the crust has turned to a golden brown on the bottom.
tamben7996(at)aol(dot)com
Parmesan Cheese Crisps
6 Tablespoons unsalted butter (melted)
– 3/4 teaspoon ground tumeric
– 1/8 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/8 teaspoon garlic powder
– 12 corn tortillas (6-inch)
– 1/2 cup Parmesan cheese (finely grated)
– salt
What to do:
First, preheat your oven to 375 degrees F. Then, in a small bowl, combine the butter and the spices. Brush the top of each tortilla with the butter mixture and sprinkle with the Parmesan cheese and salt.
Next, cut the tortillas into wedges. Place the wedges on a baking sheet and back until crisp (about 10 to 15 minutes).
tamben7996(at)aol(dot)com
Pizza Crackers My kid’s favorite!
8 shredded-wheat type crackers
– 3 Tablespoons marinara sauce
– 3 Tablespoons mozzarella cheese (shredded)
– 2 Tablespoons of ham (chopped)
What to do:
First, preheat your broiler or toaster oven.
Place the crackers on an oven-proof baking sheet. Next, evenly divide and top the crackers with the marinara sauce and the cheese. Top half of the crackers with the chopped ham.
Then, place the baking sheet in the oven and broil until the cheese melts (about 2 or 3 minutes.)
tamben7996(at)aol(dot)com
Hot Bacon–Blue Cheese Dip
6 thick slices lean smoked bacon
1 small onion, minced
2 tablespoons all-purpose flour
1/2 cup whole milk
1/2 cup lager beer
1 teaspoon Worcestershire sauce
Cayenne pepper to taste
1/2 pound blue cheese, crumbled
Your favorite breadsticks
In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble coarsely.
Pour off all but about 2 tablespoons of fat from the skillet, add the onion, and stir 3 minutes. Add the flour and stir 3 minutes longer. Whisking, add the milk and beer, then add the Worcestershire and cayenne. Bring the mixture to a low boil, whisking, cook for 2 minutes, and remove from the heat. Add the bacon and blue cheese and stir till the cheese is melted.Transfer the dip to a small bowl and serve with bread sticks
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Seven Layer Dip
The seven layer dip is easy to assemble.
1. one can refired Beans
2. one layer of cream cheese
3. One layer of Salsa
4. One layer of sour cream
5. One layer of lettuce
6. one layer of tomato
7. and one layer of onion
Serve with Tortilla Chips
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Chili-Lime Chex® Mix
8 cups Corn Chex® cereal
1 cup corn nuts
1 cup bite-size cheese crackers
1 cup mini pretzel twists
1 cup corn chips
6 tablespoons butter
1 tablespoon lime juice
1 teaspoon lime zest
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
In large microwavable bowl, mix cereal, corn nuts, crackers, pretzels and corn chips. Set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in lime juice, lime zest and seasonings. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High 5 to 6 minutes, stirring thoroughly every 2 minutes. Spread on paper towels to cool. Store in airtight container.
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Cheese Straws
1/4 cup plus 1 tbsp. Romano cheese, finely grated
1 tbsp. imported paprika
1/2 tsp. freshly ground black pepper, or to taste
1/4 lb. prepared puff pastry dough, defrosted according to package directions
All-purpose flour, for dusting
1 egg white lightly beaten with 2 tsp. of water
Preheat the oven to 400 degrees. Line two large baking sheets with parchment or waxed paper, cut so that 1 inch of metal is exposed at each end of the pan. In a bowl, combine cheese, paprika, and pepper, and set aside.
Place the puff pastry on a lightly floured work surface and dust. Roll the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick. Brush the dough with a little bit of egg wash. Sprinkle half of the cheese mixture evenly over the surface, spreading it with your fingers. Lightly flatten the dough with a floured rolling pin. Fold the rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by 10-inch rectangle. Brush the top with more egg wash; sprinkle half of the remaining cheese mixture over the surface, spreading evenly; roll lightly again. Turn the dough over and repeat the procedure on the other side.
With a long sharp knife, slice the folded dough crosswise into 20 1/2-inch-wide strips. Picking up one folded strip at a time, unfold it and place it across the prepared baking sheet, stretching gently so that the ends of the strip reach the exposed metal edges of the baking sheet. (Gently twisting the dough gives a rope effect.) To prevent the straw from curling while baking, press the ends firmly onto the baking sheet so that the dough sticks.
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All Time Favorite!Little Smokie Pockets
1 pack of canned biscuits (or more biscuit packs if serving a crowd)
Little Smokies – 1 per biscuit (cut in half)
BBQ sauce (favorite brand at a scant TBS per biscuit)
Cheddar Cheese (scant TBS per biscuit on the cheese too)
Roll the biscuits out flatter. You can do this with a rolling pen or just mash them out flat with your hand. You want them large enough to cover a Lit’l Smokie cut in half. Cut the Little Smokies in half long-wise. And, then place those in the middle of the rolled out biscuits.Top the Smokies with the barbecue sauce and cheese. Don’t overdo it. It doesn’t take much to add a bit of flavor.Roll the mashed biscuits up around the Little Smokies and seal off by mashing the edges tight.
Bake at 375 degrees F for around 15 minutes. Times can vary depending on the oven. When the bread is done (nicely browned), the Lit’l Smokies are ready.
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Bacon Wrapped Smokies
1 pound sliced bacon, cut into thirds 1 (14 ounce) package beef cocktail wieners
Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet Bake for 40 minutes in the preheated oven.
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This is a Pittsburgh, Pa. fave.
Hogs in a Blankets:
Ingredients
1 (16-ounce) package polska kielbasa
2 sheets puff pastry, thawed and lightly rolled out
1 egg
Honey mustard, barbeque sauce or apricot jam, for serving, optional
Directions
Preheat oven to 400 degrees F.
Cut kielbasa into 6 (4-inch) pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbasa in puff pastry and place on a baking sheet.
Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbeque sauce, or jam, if desired.
It’s not very fancy…but make your own spicy nacho dip by melting velveeta and throwing in diced green peppers, red peppers, and even jalapenos if you’re up to it!
I love making food for football parties! I make alot of different recipes and one of my favorites is so easy but good. Spread one pkg. of Kraft Philadelphia cream cheese on a pizza pan. Top with a jar of cocktail sauce and shredded crab meat. Serve with Triscuit crackers and enjoy!
hot beef n peppers
2 lbs sliced cooked beef from deli
1 pound provolone
1 bag frozen peppers
8 mini subs
in croclpot lace peppers and beef and warm it on up
place on subs as you need with cheese optional- can also have hot peppers for those who can handle it
Our favorite recipe for Super Bowl Sunday is a salsa cheese dip made from:
1- 8oz. Pkg Softened Cream Cheese
1- 16oz. Jar of your favorite Salsa
2 Cups Shredded Fiesta Cheese
Using a hand mixer blend cream cheese till smooth.
Alternately add salsa and shredded cheese to the cream cheese til well blended. Chill for two hours and serve with Tostitos Chips.
jweezie43[at]gmail[dot]com
Gourmet Quiché
Ingredients
1 cup Spinach or Baby Spinach (finely minced)
1 cup Carrot (finely chopped)
½ cup Potato (cubed)
½ cup Artichoke or Baby Artichoke (cubed)
1 large or 2 small Truffles (minced)
½ teaspoon Dill (the fresher the better)
½ teaspoon Saffron
1 teaspoon Seasoned Salt (regular just fine)
1 teaspoon Butter
2 Piecrust (uncooked)
7 Eggs (9 for “Man-Quiché”)
1 pint Heavy Whipping Cream
4oz. hand-shredded (8oz. packet) Colorful shredded cheese (Cheddar / Monterey-Jack / Colby / est…)
8oz. Cream Cheese / Neufchatel
8oz. Feta
15oz. Ricotta
8oz Mozzarella (Fresca Brand)
Preparation
Vegetables: Prep vegetables first, measure, put in large mixing bowl, cover & then set aside.
The Artichoke is the most difficult. But a freshly prepared one taste Soooo much better than one out of a can or jar. Cut stem for better water absorption. Boil till color changes to olive green, about 15 minutes, spin occasionally. Remove outer leaves till you reach the inner “porcupine quills” You’ll need to scrape them off carefully toward the center. Start by cutting into heart around the circle of quills with the edge of a spoon. Wash heart once they are off. Careful, the quills can hurt. Remove and discard the rest of the stem, and chop heart. Place in bowl and cover.
Chop and mince the rest of the rest of the vegetables as small as possible for appearance, easy eating, and thorough cooking.
There’s a whole lot to chop, so help is good.
Filling: I usually make the creamy filling first before prepping the crust so they don’t start to dry out.
Pour Heavy Whipping Cream into a large sauce pan, turn to medium low heat. Crumble Feta over cream, stir. Mix Ricotta as evenly as possible into cream, stir. Cut Mozzarella ball into small chunks over cream. Same with the cream cheese (Messy!!!) Stir as constantly as possible. If cheese starts to stick to bottom, pour into new pan, or carefully avoid scraping the bottom to avoid mixing burnt cheese into the rest of the filling. A burnt taste will absolutely kill the flavor (I’ve made that mistake before.) Add Dill, Saffron, Seasoned Salt, Truffle Mushroom, and equivocal amounts of any other spices, or flavoring you love. You’re looking for a creamy consistency, but a slightly bit chunky is alright. Reduce heat to lowest setting while working on the crust.
Pre-Heat: Pre-heat oven to 350 degrees.
Crust: Rub down pie pans or Quiché dishes with butter. Roll out crust and press into dishes (skip if using pre-made crust.) May have excess dough, save in case of excess filling. Split an egg white between the two, put yolk into mixing bowl large enough for all the eggs and the cream filling. Baste the crust with the egg white. Sprinkle 1 oz. or shredded cheese on the bottom of each dish. Mix bowl of vegetables and fill crust to preference (may have a small amount left over.)
Bring it together: Add remaining 6 eggs (or 8 for man quiche) to large bowl with yolk. Whisk till whipped. Combine with cream mixture, whisk again.
Pour over vegetables in pie crust till full. Gently mix with a fork. Polk vegetables back under mix. Sprinkle another 1 oz. shredded cheese over each Quiché.
(If there’s extra filling you can butter a small baking dish and push the extra dough into it for a tiny Quiché. If there was extra veggies and shredded cheese you can use those too. Just pull out of the oven between around 30 minutes into baking.)
Bake: Bake for 45 minutes to an hour. I try to get them out of the oven just before they start to brown on top (Alright if they do.) You can check middle with a toothpick, if it pulls out clean it’s done.
Bon Apatite !!!
I love this:
fresh broccoli cut up
cherry tomatoes cut up
red onion cut up
fresh mushrooms cut up
black olives cut up
Mix all in a bowl and pour Italian dressing over and mariante at least 30 minutes. Delicious!
red pepper and pecan blue cheese dip
1/2 cup roasted red peppers (from jar)
1/2 cup blue cheese crumbles
1/3 cup pecans
1 cup cream cheese
Blend in blender until smooth and serve with crackers and crudites.
hmcnaron at gmail
This is one of my favorite dip recipes:
SESAME CHICKEN DIP
2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
2 cups shredded cooked chicken breast
2 packages (8 ounces each) reduced-fat cream cheese
3 green onions, thinly sliced
1/2 cup chopped salted peanuts
1 cup chopped fresh baby spinach
1/2 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers
Directions:
In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
nrdunningATgmailDOTcom
OREO Doughnuts
1-1/2 cups flour
1 Tbsp. granulated sugar
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
2 eggs
3/4 cup milk
24 OREO Cookies
3 cups oil, for frying
2 Tbsp. powdered sugar
make it
MIX flour, granulated sugar, baking powder and salt in medium bowl; set aside.
BEAT eggs and milk with wire whisk until well blended. Add to flour mixture; mix well. Let stand 10 min. Meanwhile, pour oil into deep fryer or large deep saucepan to 3-inch depth; heat to 375°F.
DIP cookies, 1 at a time, into batter, allowing excess to drip back into bowl. Gently add cookies to hot oil. Fry, 3 to 4 at a time, until golden brown on both sides, turning over halfway through the cooking time. Drain on paper towels; sprinkle with powdered sugar. Serve warm.
We make a nacho/dip that everyone loves. You brown a pound of hb meat, drain.. then add a packet of taco seasoning and cook as directed. Wehn finished add a can of refried beans and can of fiesta cheese soup. Stir and serve. We serve with diced tomatoes, onions, shredded cheese and picante. Eat with Scoop chips!
mini chicken loaves
mix
1 lb ground chicken
3 tablespoons parmasan cheese
1/2 cup bread crumbs
pinch of salt
2 eggs
mix and make into mini loaves, bake at 350 for approximately 20 minutes, top with tomato paste!
Seven-Layer Dip
Ingredients:
1 can refried beans
1 package Taco seasoning mix
8 ounces sour cream
8 ounces guacamole
1 cup Mexican 4-cheese blend
1 cup salsa (mild)
1 can diced green chilies
1/3 cup sliced green onions
Preparation:
1. Combine beans and seasoning mix in small bowl.
2. Spread over bottom of 8-inch square baking dish. Layer sour cream, guacamole, cheese, salsa, chilies, and green onions. Serve with chips
I recently made Ruben Dip for a party and it went over really well! (even the non-sauerkraut lovers)
Bag of sauerkraut
Cornned Beef-shredded (from the deli works, or you can make your own)
Package of cream cheese
1 cup of thousand island dressing
2 cups of shredded white cheese Swiss (or mozzarella works too!)
Crock pot for about a half hour…and voila! Serve with tortilla chips or toasted pumpernickel or rye bread!
🙂 Lets go Steelers!!!!!
In a medium bowl add the following: Drain and de-bone a can of good quality salmon squeeze 1/2 fresh lemon over it add some dried crushed garlic to your liking and add fresh chopped parsley 1/4 cup mix in 8oz of
softened Kraft cream cheese form into a ball then roll through 1/4 each of sesame seeds and shelled sunflower seed kernels. Set in center of plate
and ring with crackers and hard toast of your choice.
Enjoy
Simple black bean, corn salsa dip.
One can whole kernel corn drained
One can black beans drained and rinsed
One jar of salsa–your pick
Mix all together and chill. Serve with tortilla chips or frito scoops. Yummy & healthy!
Not at all original, but I love Onion Dip with Fritos.
1 container sour cream
1 packet dried onion soup mix
Mix together and refrigerate at least 2 hours (better overnight)
Thanks for the contest.
Another dip I like is
Hot Clam Dip:
# 2 (8 ounce) packages cream cheese, softened
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
3 (6.5 ounce) cans minced clams, drained (reserve 3 Tablespoons liquid)
In a microwave-safe bowl, mix together everything. Nuke on high for about 1 1/2 minutes, or until hot, stopping to stir every 30 seconds.
I like to serve this with kettle chips.
I mix together one brick of 8oz room temperature cream cheese, 1 cup shredded cheddar cheese and ranch dressing mix. Mix everything together and roll into a ball and chill.
Roll chilled ball into minced nuts and serve with crackers.