""Buffalo Chicken Wings"" 2 lb Chicken Wings Oil For Frying 1/2 c Butter 1 tb Tabasco Sauce 1 tb Hot Pepper Sauce Blue Cheese Dressing Chilled Celery Sticks Fry up the chicken wings that have had the tips removed and cut in half at the joint in 1/4 cup of butter until golden brown. Allow the wings to cool before frying a second time, yes they are fried a second time so if you are a calorie watcher you can stop now. They can be fried the first time a day ahead. Before frying the second time mix the Tabasco and Hot Pepper sauce with the melted butter. Fry the wings a second time in the HOT butter until wings are heated. You need to use enough Tabasco and Hot Pepper sauce to give the butter a reddish color. Serve with chilled celery sticks and blue cheese dressing.
""Stuffed Mushrooms"" 36 Medium mushrooms 2 Tablespoons butter 1/4cup chopped onion ( 3 medium ) 1/4 cup chopped red bell pepper 1 1/2 cups soft bread crumbs 1/2 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper Grated Parmesan cheese Heat oven to 350 ° Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Melt 2 Tablespoons butter in skillet over medium heat. Cook chopped mushroom stems, onion, and bell pepper in butter for 3 minutes, stirring frequently, until onions are softened, remove from heat. Stir in bread crumbs, oregano, salt, pepper. Fill mushroom caps with bread crumb mixture. Melt 1 Tablespoon butter in a rectangular pan, 13 x 9 x 2 ", in oven. Place mushrooms , filled side up, in pan.Sprinkle with cheese. Bake 15 minutes. Set oven temperature to broil . Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are lightly brown...Serve hot...
""BEER CHEESE BITES"" Serving Size : 1 2 c Bisquick baking mix 1/2 c Shredded cheddar cheese 2 tb Melted butter/ margarine 1/2 c Beer Sesame/poppy seeds Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. Bake until brown, about 8 minutes.
""Chorizo Quesadillas"" 1 tablespoon oil 2 onions, minced 2 jalapeno peppers, seeded and diced 3 pounds chorizo, ground or links 1 pound sausage meat, mild or spicy 1/2 cup tomato sauce 1/2 cup cilantro, chopped fine Salt and black pepper, to taste 20 flour tortillas 1 pound Monterey jack cheese, shredded In a saute pan, heat the oil and add the onions and jalapeno; cook until tender. Add the chorizo and sausage meat, stirring constantly to break up meat. Add the tomato sauce. In a food processor, blend this mixture to a medium texture, then put in a bowl. Add the cilantro while the mixture is still hot; taste for proper flavor. You can adjust with salt and black pepper or heat up the filling with some of your favorite hot sauce. Lay out a sheet of plastic wrap, and then place a tortilla on top. With a small spatula, spread a thin layer of mixture about 1/4 inch from the outside edge. Sprinkle a liberal amount of cheese over the filling, and then sandwitch this by topping it all with another tortilla. Wrap tightly with the plastic wrap and refrigerate or freeze. When it is time to prepare the quesadillas, remove them from the refrigerator and remove the plastic wrap. Spray or brush a small amount of oil on the tortillas and grill on both sides until crispy and golden brown. Or these can be baked in a 375-degree oven for approximately 10 minutes.Makes 10 full pies with 10 wedges each.
""CRAB & MANGO DIP""Servings 2 cups,Ingredients 6 oz. canned crabmeat,2 tbsp. sliced green onions.1/2 cup mayonnaise.1/2 cup chopped mango.1 tsp. lime juice.1 tsp. paprika.1 tsp. curry powder.6 oz. Swiss cheese, cubed.Directions:Combine all ingredients. Microwave at high for 5-8 minutes or until bubbly. Stir once at 3 minutes. Serve warm with assorted fresh vegetables, fruits or chips.
""MANGO CUP COOLER""Servings8.Ingredients.1 1/2 qts. sliced mangos.1 qt. pineapple cubes.1 qt. orange sections.1 cup halved strawberries.1 cup blueberries.1/2 cup lemon juice.1/4 tsp. salt.Directions.Mix fruit together in large bowl and chill. Serve in individual bowls.
""Artichoke Squares"" 12 oz Canned Artichokes 2 tb Chopped Parsley 1 Small Onion, Minced 1/4 ts Salt 4 Large Eggs 1/4 ts Pepper 8 oz Mozzarella Cheese Non-Toxic Flowers To Garnish 1/4 c Dried Bread Crumbs Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES
""IRISH POTATOES"" 1 pound cream cheese 1 pound confectioner's sugar 1 tablespoon vanilla ½ pound butter 1 bag shredded coconut Cinnamon Mix the 1st five ingredients together and then form into little balls ("potatoes"). Roll in cinnamon ("dirt").
""Guilt-Free Chips"" 1 pkg. (10oz) flour tortillas 1/4 c. low-calorie Italian salad dressing Garlic salt or salt-free herb and spice blend Preheat oven to 325 degrees. Cut each tortilla into eighths. Spread on a baking sheet lightly sprayed with cooking spray. Using a pastry brush, brush salad dressing over tops of chips. Sprinkle with garlic salt or herb blend. Bake 10 to 12 minutes or until lightly browned. Cool completely before storing in airtight container. Makes about 7 cups of chips; 10 calories per chip.
""Popcorn--Cock-Trail Mix"" Yield: 4 Servings 1/4 c Unpopped corn (8 cups Popped) 4 T Butter 1 1/2 c Dark raisins 1 1/2 c Any kind of nuts Pop popcorn. Melt butter. Drizzle butter over unseasoned popcorn and toss until well blended. Add the raisins and toss until well.
""California Gold Fingers"" Yield: 2½ dozen 1 11-ounce package dried apricot halves 2 cups self-rising flour 1 cup chopped walnuts 1 cup sugar ¾ cup firmly packed brown sugar 2 teaspoons grated orange rind 4 eggs Confectioners' sugar In a large bowl, pour enough hot water over the apricots to cover; let stand for 30 minutes. Drain and coarsely chop. Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick vegetable spray. Add flour, walnuts, sugars, orange rind, and eggs to apricots; stir until well blended. Spread batter evenly in prepared baking pan. Bake for 30 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack. Cut lengthwise into 8 strips; cut each strip into 4 bars. Sprinkle with confectioners' sugar. Thank you April!!
""Ham and Vegetable Appetizer"" Yield: 8 servings 8 slices (3.5oz)Lean and Nutritious Honey Ham *100g8 slices (3.5oz)Green beans 8 slices (3.5oz)strips of yellow or red bell pepper 8 slices (3.5oz)strips of zucchini 8 slices (3.5oz)strips of carrot 8 slices (3.5oz)broccoli flowerets with stalks **Something Special- Honey Mustard Dip** INSTRUCTIONS:1.Cut vegetables into strips, 3- inches long and 1/4-inch thick. 2.Take one of each vegetable and wrap in a slice of meat. Vegetable tips should be visible on either side of wrap. 3. Place seam-side down, in a single layer, on a microwave safe dish. 4. Cover with plastic wrap and microwave on high for three- four minutes. 5. Allow to stand for a few minutes. 6. Serve with toothpicks and Honey Mustard dipping Sauce. alternative: Lean and Nutritious Hickory Smoked Turkey
""Popcorn--Border Corn"" Yield: 4 Servings 1/4 c Unpopped corn (8 cups Popped) 1 c Shredded Monterey Jack Cheese 2 t Chili powder 2 t Paprika 2 t Ground cumin Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.
""Guacamole"" 2 ripe avocados, peeled, 1 pureed, 1 diced 1 medium tomato, diced 1 small onion, coarsely chopped (about 4 to 5 tablespoons) 1 tablespoon fresh lemon or lime juice, (1 to 4) 1/4 teaspoon minced, seeded jalapeno or several drops Tabasco (1/4 to 1/2) 1/4 teaspoon chopped cilantro, (1/4 to 1) Salt (optional) In a large bowl, combine the avocado, tomato, onion, lemon juice, lime juice, jalapeno, cilantro, and salt, if using, and mash lightly with a fork until the mixture is thick and chunky. Adjust the seasonings. To make a few hours ahead, sprinkle the guacamole with an additional teaspoon lemon juice, cover with plastic wrap sitting directly on the surface of the guacamole. Refrigerate and stir to mix in the added lemon juice just before serving.
""English muffin pizzas"" Split English muffins. Top with pizza sauce and favorite pizza toppings. Use precooked hamburger or sausage if using those ingredients. Pop in oven or microwave and cook until cheese is melted. That's it! The boys around here love this.It's quick & they get to put on it what they like..You wouldn't believe what they come up with..Ha-Ha....
""EATME! QUESO"" 4 ounces shredded cheese 8 ounces EATME! FOODS Black Bean & Corn Salsa 1 round loaf of bread EATME! Queso is an incredibly quick, easy and cheap, cheap, cheap recipe, although rich in taste. Great for cocktail parties or afternoon snacks. Use 4 ounces of either a yellow or white cheddar, depending on taste. I prefer a NY White Cheddar. I always find it easily in the gourmet cheese section of my local Grocer, Bakery or Deli. Then I select a nice round plain loaf of bread. Sometimes I choose those baked with herbs, nuts, or polished with sesame seeds. Select a bag of fresh corn tortillas chip, cash out and head home! Preheat your oven to 350 degrees. In a mixing bowl, shred cheese, add 1/2 jar (approx. 8 oz) Black Bean & Corn Salsa, mix thoroughly and set aside. Slice the top half of your bread loaf off, and hollow out the inside. Fill loaf with the Black Bean & Corn Salsa - Cheese Mixture. Cover with top half of bread loaf, bake approx. 30 minutes or until cheese is melted. Remove and serve surrounded with tortillas chips. This dish should not cost more than $10 and is a definite SHOW STOPPER
""DILLY SQUARES"" 1/2 CUP BUTTER 1 LOAF THIN EARTH GRAIN® WHEAT BREAD 1 JAR OLD ENGLISH CHEESE SPREAD 1/4 TSP TABASCO SAUCE 1/4 TSP ONION POWDER 1/8 TSP BEAU MONDE SEASONING 1 ½ TSP DILL WEED MIX FIRST 6 INGREDIENTS AND BEAT FOR 5 MINUTES. CUT BREAD INTO FOURTHS AND SPREAD WITH MIXTURE. BAKE FOR 10 MINUTES AT 350° CAN BE FROZEN BEFORE BAKING FOR FUTURE USE.
""Roasted Pepper Dip with Baked Chips"" Ingredients 1 red bell pepper 1 Anaheim pepper or Banana pepper 1/2 cup herb stuffing mix 1/3 cup milk 1/4 cup pitted green olives, chopped 1/2 teaspoon granulated garlic powder (optional) 1 tablespoon red wine vinegar Your favorite hot sauce, i.e., Tabasco Directions Preheat the gas grill, slice the peppers in half lengthwise, core and seed. Lay the pieces skin side down, over direct heat. Grill for about 10 to 15 minutes until skin blisters and turns black. Remove the peppers and place in a foil pouch, close; let peppers steam for 15 minutes. When they are cool enough to handle, remove the skin and mince or finely chop. In a small bowl, place stuffing mix and cover with milk. Let set about 10 minutes or until herb mixture softens. Combine the herb stuffing mixture, peppers, olives, garlic powder, vinegar and hot sauce, to your temperature, if desired. Spoon the dip into a serving bowl, cover, and let stand at least 30 minutes to blend the flavors. Garnish as desired. ""Tip: Use a fresh large bell pepper as a serving container. Wash, cut off the top, remove the core and seeds. Rinse the inside thoroughly and stuff with the Roasted Pepper Dip. Some Banana peppers are a little hotter than most Anaheims, therefore you might want to taste before adding additional hot sauce. If you are really adventurous you can use other hot peppers in place of the Anaheim. If your dip is a little too stiff, you may need more moisture added. Various brands of stuffing mix absorb moisture differently.
""Grilled Tortilla Chips"" Ingredients 10 to 12 flour tortillas Vegetable oil or Cooking spray A variety of different dry spices such as: Mexican Style Spice, Chili Powders, Italian Style Spices, Cinnamon Sugar Mixture, or any spice that you really like. Directions Spray tortilla on each side with cooking spray and sprinkle with your favorite spice. You can use a different spice on each tortillas for a variety of tasty chips. Using a pizza cutter, cut tortillas into 8 wedges. Place a square of heavy duty cooking foil on your gas grill and spray lightly with cooking spray. Arrange tortillas in a single layer on the foil and bake over indirect medium heat (325-350 degrees) until crisp and lightly browned. Makes 80 to 96 chips. ""Tip: When having a patio party, give each of your guests a flour tortilla. Have cooking spray and a variety of spices on hand and let each person prepare their own chips using their favorite type of spice.
"CREAM CHEESE PEPPER LOGS"" 1 - 8 oz. Brick Cream Cheese 1 Envelope Hidden Valley Ranch Dressing McCormick or Lawry's Seasoned Pepper seasoning Wax paper Mix cream cheese and envelope of dressing until well blended. Divide in half and roll into 2 log shapes (approx. 6" long each.) Pour pepper seasoning onto a sheet of wax paper. Roll cheese logs in the pepper until completed coated, including ends. Serve with crackers. These are quick, easy, and a real crowd pleaser. And no, they are not hot.
""Pickled Ham Pinwheels" 1 jar dill pickle spears 1 pkg cream cheese, softened 1 pkg square ham slices Spread softened cream cheese on ham slices. Place pickle spear at one end of ham slice and roll up. If serving to guests, cut into quarter to 3/8 inch slices.
""Spinach Dip"" 1 1/2 c dairy sour cream 1 pkg Knorr vegetable soup mix 10 oz pkg frozen chopped spinach, thawed 8 oz can water chestnuts, finely chopped 1 c salad dressing 3 green onions, finely chopped Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, salad dressing, soup mix, water chestnuts, and green onions. Cover. Refrigerate 2 hours. Serve with pumpernickel bread or crackers. Makes 3 cups.
""Creamy Beef Dip"" 1 pkg (8oz) cream cheese, softened 1 cup (8oz) sour cream 3 oz dried beef, rinsed and finely chopped 2 tbsp chopped green pepper 1 and 1 / 2 tbsp minced onion 1 tsp dried green pepper flakes, optional 1 / 2 tsp garlic powder Pepper to taste Combine first eight ingredients in a 1 quart baking dish. Bake at 375°, uncovered, for 30 minutes or until hot and bubbly. Serve with raw vegetable, crackers or crusty bread.
""Soft Pretzels"" 1 pkg fast acting yeast 1 1/2 cups warm water 1/4 cup brown sugar 4-4 1/2 cups flour Baking soda Kosher salt In a mixing bowl combine yeast, warm water and brown sugar. Let stand for 5 minutes. Add flour and beat with a dough hook until smooth. Let stand 5 minutes while you bring a deep saucepan full of water to a boil. For every cup of water add 2 tbsp baking soda. Divide dough into 12 even pieces. Roll each piece into long rope and twist into pretzel shape. Drop each pretzel into boiling water and boil for 10 seconds. Remove with a slotted spoon. Arrange pretzels on a greased baking sheet and sprinkle with kosher salt. Bake at 450° about 8 minutes or until browned.
""Cheddar Bacon Dip"" 1 pkg (8oz) cream cheese, softened 1 cup (8oz) sour cream 5 green onions, thinly sliced 4 medium tomatoes, chopped 1 lg green pepper, chopped 1 jar (16oz) taco sauce 2 cps (8oz) shredded cheddar cheese 1 lb sliced bacon, cooked and crumbled tortilla chips In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13x9x2 dish or on a 12 inch plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving sprinkle with bacon. Serve with tortilla chips.
""Heinz 57 Steak Sauce"" Raisin Puree 1/2 cup raisins 1/2 cup water 1 1/3 cup white vinegar 1 cup tomato paste 2/3 cup malt vinegar 2/3 cup sugar 1/2 cup water 1 tablespoon yellow prepared mustard 2 teaspoons apple juice concentrate 1 1/2 teaspoons salt 1 teaspoon vegetable oil 1 teaspoon lemon juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon turmeric 1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan. 2. Add the remaining ingredients and whisk until smooth. 3. Turn heat up to medium/high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. Makes 3 cups.