Roxy15

Jalapeno Spread: ***You can use this on Quesadilla’s, Wraps, On Burgers and as a Dip. 1/4 Cup Mayonnaise 2 Tsp. Diced Canned Jalapeno Peppers 2 Tsp. Juice From Canned Jalapeno Peppers 1/2 Tsp. Ground Cumin 3/4 Tsp. Sugar 1/2 Tsp. Paprika 1/8 Tsp. Cayenne Pepper 1/8 Tsp. Garlic Powder Dash Salt In a blender or food processor, mix together the mayonnaise, dice jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minutes. Season to taste with salt, as needed.

Pepperoni Dip: 1-(8-oz.) Pkg. Cream Cheese, Softened 1/2 Cup Sour Cream 1/8 Tsp. Garlic Powder 1/4 Tsp. Dried Oregano 1 Cup Pizza Sauce 1/2 Cup Pepperoni Sausage, Diced 1/4 Cup Chopped Onion 1/4 Cup Chopped Green Bell Pepper 1 Cup Shredded Mozzarella Cheese Preheat oven to 350 degrees. In a small mixing bowl, combine Cream Cheese, sour cream, garlic powder and oregano. Spread the mixture into a 9-in. glass pie pan. Spread Pizza Sauce evenly over the Cream Cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the Pizza Sauce. Bake for 10 minutes. When the dish is removed from the oven, sprinkle Mozzarella Cheese over the dish. Return the pie pan to the oven and bake until the Mozzarella Cheese has melted.

Chocolate Caramel Dip: 25 Caramel Candies, Wrappers Removed 1/3 Cup Half-And-Half 1/2 Tsp. Vanilla Extract 1/4 Tsp. Ground Cinnamon 1-oz. Bittersweet Chocolate, Chopped Chopped Nuts In a small saucepan combine caramels, half and half, vanilla extract and ground cinnamon. Cook over low heat until caramel melts, stirring frequently until smooth. Meanwhile, in another small sauce pan melt chocolate over lowest heat possible. Stir frequently until melted. Pour melted caramel mixture into a bowl. Stir in chocolate. Sprinkle with chopped nuts. ***This dip is best served when it is warm. It cools off rather quickly so if it becomes too hard, pop it in the microwave for a few seconds to soften it up a bit. A Few Suggestions To SErve This Dip With: Sliced Granny Smith Apples, Pretzels, Graham Crackers; Use Whatever You Like For Dippers.

Homemade Potato Chips: 2 lbs. Russet Potatoes Sliced 1/8-in. Thick ***Peeled Or Unpeeled ***Using A Mandolin Helps With This; Set It To 1/8 & Slice 1-1/2 Cups Canola Oil For Frying Salt & Freshly Ground Pepper Heat the oil over medium-high heat in a 2-quart sauce pan or use a Deep-Fat Fryer. Cook potatoes in batches until golden brown and crispy. About 6 minutes. Remove the chips from the oil onto a paper towel lined plate. Season chips immediately with salt and pepper. ***You want the chips to be hot so that the spices will adhere to them better. Serve. ***Sprinkle Cajun Seasoning/A Little Curry Powder Over The Hot Chips/Or Any Kind Of Spices That You Want-Over The Hot Chips.

Hidden Valley Crockpot Roast: 1 Beef Roast-I WILL ONLY USE A CHUCK ROAST..ROUND ROAST IS TOO TOUGH! 1 Pkg. Dried Brown Gravy Mix 1 Pkg. Dried Italian Salad Dressing Mix 1 Pkg. Hidden Valley Ranch Dressing Mix Garlic In A Jar-I know Albertson’s sells it, other stores probably do too 1/2 Cup Water Or Beef Broth-I PREFER BEEF BROTH-You may want to add more beef broth if you want a big bowl of gravy Sliced Mushrooms Garlic Put sliced mushrooms, small baby carrots and garlic on the bottom of crockpot. Rub roast beef with Garlic In A Jar-or just sprinkle some garlic powder and pepper over the roast. ***Garlic In A Jar is better though. Place roast beef in Crockpot. Put onions and garlic around the roast. Mix the Dried Brown Gravy Mix, Dried Italian Salad Dressing Mix and Hidden Valley Mix together in a bowl and sprinkle this mixture over the roast. Pour water or beef broth around the roast-BEEF BROTH IS ALOT BETTER Cook on low for 7-9 hours…I put in around 8 or so and we ate late..between 8 and 9 p.m. ***You can put potatoes in..but…I boil them separate to make mashed potatoes. The potatoes turn brown in a Crockpot and I don’t like brown mashed potatoes To make gravy….I find this is the best way to make broth gravy. ***I eyeball the flour and milk till gravy is at the consistency I want it to be. Mix 4 T. flour with 1 cups milk…I use a whisk. Pour degreased broth in a pan. Let broth get hot and then add the flour and milk mixture to it…use a whisk to make a smooth gravy. ***If needed…add some kitchen bouquet to it to get it to the color you want..sometimes I have to..sometimes I don’t.

Hot Bean & Cheese Dip: 1 T. Olive Oil 1/2 Onion, Chopped 1 Jalapeno, Diced 1-(14-5-oz.) Can Refried Beans ***Can Use Jalapeno Variety 1 T. Sour Cream 1/4 Tsp. Ground Cumin 1/2 Tsp. Kosher Salt 1/3 Cup Cubed Medium Cheddar Cheese-(1/2-in. Cubes) 1/3 Cup Cubed Pepper Jack Cheese-(1/2-in. Cubes) Heat Olive Oil in a saucepan over medium heat. Cook onions and jalapeno for 3 minutes or until softened slightly. Stir in refried beans. Cook until smooth, stirring occasionally. Stir in remaining ingredients. Cook until cheese melts. Serve hot. ***This is best served hot so serve it in a dish that keeps heat fairly well. If it starts to cool, just pop it in the microwave for a few seconds.

I haven't made this..just thought you may want to try it. Fried Green Tomatoes With Bacon Ranch Dip: 5 Slices Bacon 1/4 Cup Mayonnaise 1/4 Cup Sour Cream 1/2 Tsp. Granulated Garlic 1 Tsp. Dill Weed 1-1/2 Tsp. White Wine Vinegar Kosher Salt & Fresh Cracked Black Pepper 2 Medium Green Tomatoes, Sliced 1/4-in. Thick 1/2 Cup All-Purpose Flour 2 Eggs, Beaten 1/2 Cup Yellow Cornmeal In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings dont get too hot remove pan from heat while you prepare the dip. In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes. Season both sides of sliced tomatoes with salt and pepper. Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely. Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minutes per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt. Place tomatoes on a serving platter. Serve hot with Bacon Ranch Dressing for dipping.

Bacon Cheese Dip: 6 Slices Bacon, Cut Into 1-in. Pieces 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Finely Shredded Cheddar Cheese 1 Tsp. Worcestershire Sauce 1/2 Tsp. Horseradish 1 T. Mayonnaise 1/3 Cup Sour Cream 2 Green Onions, Diced Cook bacon in a skillet over medium heat until browned. Transfer to a paper towel lined plate and set aside. Place cream cheese, cheddar cheese, Worcestershire Sauce, horseradish, mayonnaise and sour cream in a food processor. Process until smooth, about 30 seconds. Transfer mixture to a bowl, stir in green onions and reserved bacon pieces. Cover and refrigerate for an hour to let flavors mingle.

Chorizo Dip: 12-oz.s Chorizo 1/2 Medium Onion, Diced 1 Jalapeno, Diced 1 Cup Refried Beans 1/4 Tsp. Ground Cumin 1 Cup Shredded Cheddar Cheese 2 Green Onions, Diced Turn on the oven broiler. In a pan, cook chorizo until cooked through. Transfer to a plate. Reserve 1 tablespoon of pan drippings. In the same pan that you cooked the chorizo in, cook the onion and jalapenos just until softened for 2-3 minutes. Return chorizo to the pan and stir in refried beans, ground cumin and 1/2 of the cheddar cheese. Cook until the beans are warmed through and the cheese has melted. Transfer dip to a oven safe small baking dish. Top with remaining cheese and place under the broiler for 3 minutes or until cheese is melted and bubbly. Remove from oven sprinkle with green onions. Serve with your favorite chips/crackers.

Bacon Swiss Dip: Dip: 1-(8-oz.) Pkg. Cream Cheese, Softened 4-6-oz.s Shredded Swiss Cheese 4 T. Chopped Green Onions 1/2 Cup Mayonnaise Topping: 8 Slices Cooked, Drained & Chopped Bacon 1/2 Stack Crushed Ritz Crackers 3 T. Melted Butter Combine Cream Cheese, Mayonnaise, Swiss Cheese and Onion - mix until creamy. Spread evenly over bottom of quiche dish or glass pie plate. Topping: Melt butter & add to crushed crackers, mix together and then add bacon, mix together. Spread topping over cheese mixture. Bake in moderate oven until cheese is bubbly or microwave on high for 4-5 minutes. Serve with Tortilla Chips, Bagel Chips/Doritos/Your Favorite Chips & Crackers.

Bacon Cheese Spread: 1 lb. Bacon, Cooked, Drained & Crumbled 1-(8-oz.) Pkg. Shredded Cheddar Cheese 1/8 Tsp. Garlic Salt 1-(8-oz.) Pkg. Cream Cheese, Softened 1/4 Tsp. Onion Salt 1 Tsp. Worcestershire Sauce Combine cheeses, mixing until well blended. Add Onion Salt, Garlic Salt, Worcestershire Sauce and bacon; mix thoroughly. Put dip in a covered container and refrigerate for a few hours. Serve with your favorite crackers and chips.

Dipping Sauce: This Is A Versatile Sauce. You Can Use It To Dip A Blooming Onion In, Use As A Sandwich Spread, Use As A Dip For Onion Rings, French Fries, Baked Zucchini, Etc. 1/2 Cup Mayonnaise 2 Tsp. Ketchup 2 T. Horseradish 1/4 Tsp. Paprika 1/4 Tsp. Salt 1/8 Tsp. Garlic Powder 1/8 Tsp. Dried Oregano Dash Ground Pepper Dash Cayenne Pepper Combine all ingredients in mixing bowl; mix well. Put in a covered dish and refrigerate for at least 30 minutes before serving.

Garlic Fries: 1-(12-oz.) Bag Ore-Ida Frozen Golden Fries Or Country-Style Fries 1/2 T. Real Butter 1/2 T. Olive Oil 2 Tsp. Minced Fresh Garlic ***NOT THE JARRED GARLIC 2 T. Finely Chopped Italian Or Regular Parsley 2 T. Grated Parmesan or Romano Cheese ***Use More To Make It Better Bake French Fries according to directions on package. Add the butter, olive oil and garlic to a small saucepan and heat on low for 1-2 minutes, stirring constantly, to mellow the garlic a little bit. Add hot, crispy French Fries into a large-sized bowl, drizzle with hot butter-garlic mixture and sprinkle fresh parsley and cheese over the top. Toss to blend well.

County Fair Funnel Cakes: 2 Eggs, Lightly Beaten 1 Tsp. Vanilla 1-1/2 Cups Milk 1/4 Packed Brown Sugar 2 Cups Flour 1-1/2 Tsp. Baking Powder 1/4 Tsp. Salt Oil, for Deep-Fat Frying Confectioner’s Sugar, For Dusting In a bowl, combine the eggs, milk, and brown sugar. Combine flour, baking powder, and salt; beat into egg mixture until smooth. In an electric skillet or Deep-Fat Fryer, heat oil to 375 degrees. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners’ sugar; serve warm. ***Note that the batter can be poured from a liquid measuring cup instead of a funnel. ***Or you can put the batter in a pastry bag and squeeze it out in a circle then swirl it around back and forth so the batter could connect to each other.

Crispitos: 1/8 Cup Cinnamon 1/2 Cup Sugar 10 Flour Tortillas Oil, To Fry With Mix together cinnamon and sugar very well. In a Dutch Oven, or large skillet heat the oil to 350 degrees. If you do not have a thermometer, you can set it on medium high, but be careful to watch that it doesn’t get too hot and begin to smoke. Quarter the Flour Tortillas and deep fry 2-4 at a time. Allow them to cook on one side for about 30 seconds or until golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the Flour Tortillas are draining, liberally sprinkle with cinnamon and sugar mixture. These are really great with honey.

Easy Peanut Butter Cookies: 2 Cups Skippy Super Chunk Peanut Butter 2 Cups Sugar 2 Eggs Mix all ingredients together, roll into 1-in. balls. Place cookie balls on greased cookie sheets and smash like a # sign with a fork. Bake in 350 degree oven until lightly golden brown around the edges-(about 9-12 minutes.) Cool. You can cook these until just done for softer cookies-or longer for crunchy ones. ***I bake the cookies for 9 minutes. ***The mixture looks crumbly when you are mixing it in a bowl with a mixer..just keep mixing and it will come together!

Potatoes: 2 lbs. Yukon Gold Potatoes ***Others Well Work Also 1 Quart Heavy Cream 1 Cup Shredded Ementaler Swiss Cheese 4 T. Butter 4 Cloves Garlic, Sliced Thin Salt & Pepper, To Taste Preheat oven to 350 degrees. Wash and peel potatoes. Slice potatoes very thin, slice to about 1/4 inch thickness. In a large skillet, melt butter, add sliced garlic and lay potatoes into the warmed skillet. Watch the temperature of your skillet, leave it on a low to a low-medium setting, you do not want the garlic to brown. Cook potatoes for about 10-15 minutes. Salt and pepper potato slices in skillet, stir thoroughly, you want to coat the potatoes with the butter. After about 15 minutes, add 1 quart heavy cream, and add the 1 cup of Shredded Ementaler Swiss Cheese. Bring the cream and potatoes to a boil, once this mixture has reached a boil, take off of stove, and place into the oven. Allow potatoes to cook for approximately 45 minutes or until the top has become golden brown.

Fritos Chili Cheese Wrap: 4 Flour Tortillas 1/4 Cup Diced Red Onions 1 Can Dennison’s Chili ***Can Use Chili With No Beans ***Or Use Your Favorite Chili Recipe 1/2 Cup Shredded Cheddar Cheese 2 Cups Frito Chips Sour Cream Heat the chili until it is warm. Warm the tortillas in the microwave to make them pliable. Place 1/2 cup Fritos in each Flour Tortilla, add a ladle of chili and sprinkle on the red onions and Cheddar Cheese. Top With Sour Cream-Or Serve Sour Cream & Guacamole off to the side-(Opt.)

Cheese French Fries With Bacon: 1-2 lb. Bag Ore Ida French Fries 1 Cup Shredded Colby Jack Cheese Or Taco Cheese 6 Pieces Bacon, Cooked & Crumbled Divide the bag of fries in half and use the other half later. Heat Vegetable Oil to 350 degrees in Dutch Oven or use instructions if using a Deep-Fat Fryer. ***If you do not have a thermometer, make sure the oil is hot enough so that when you set a French Fry in, it will cook immediately. If the French Fry sinks to the bottom and barely bubbles, it is not hot enough. Fry the potatoes in small batches. They are done when they are golden brown and float to the top of the skillet. Drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are cooked and drained, place them on a platter. Salt the French Fries and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt. Serve With Your Favorite Dipping Sauce.

Nachos: Tortilla Chips 1 Can Refried Beans With 1 T. Of Jalapeno Juice Mixed In 1-(15-oz.) Can Chili 8-oz.s Grated Cheddar Cheese Salsa Of Your Choice Preheat oven to 400 degrees and cover a cookie sheet with either foil, or spray with non-stick cooking spray. Cover the bottom of the cookie sheet with Tortilla Chips. Mix together the refried beans and 1 tablespoon of juice that comes out of a jar of jalapenos. Drop spoonfuls of the refried beans over the tortilla chips as evenly as possible. Drop spoonfuls of the chili over the tortilla chips. Cover with cheese, and bake for 15 minutes or until the cheese is melted and bubbly. Top with salsa, guacamole black olives, jalapeno slices, sour cream, or anything else you can think of!

Bacon Breadstick Wraps: 1 Cup Grated Parmesan Cheese 2 Tsp. Garlic Salt Or Powder 12 Slices Bacon 24-(1 Pkg.) Sesame Breadsticks Preheat oven to 350 degrees. Mix Parmesan Cheese with Garlic Salt or Garlic Powder in a shallow bowl, and set aside. Cut the slices of bacon in half so that each in approximately 5 inches long. Wrap one piece of bacon around a breadstick, starting at one end of breadstick and finishing at the other end. Place on a cookie sheet lined with parchment paper or foil. Repeat this process, using all of the breadsticks. Bake for 15-20 minutes or until bacon is browned. Remove from cookie sheet and immediately roll bacon wraps in cheese mixture. Let cool and serve at room temperature.

Cheddar Bacon Ranch Pulls: 1 Round, Unsliced Loaf Sourdough Bread 1-(8-oz.) Pkg. Shredded Cheddar Cheese Crumbed Cooked Bacon, To Taste 1/2 Stick Butter, Melted 1 T. Hidden Valley Ranch Dressing Mix Preheat oven to 350 degrees. Using a sharp bread knife, cut the bread in both directions, but don't cut through the bottom crust. Sprinkle the cheese and bacon bits in between the cuts. Mix together the butter and Ranch Dressing Mix, and pour it over the bread. Wrap in foil and bake for 15 minutes. Unwrap bread, and bake an additional 10 minutes, or until cheese has melted.

I have a good dipping sauce for breadsticks..will post it sometime..maybe tomorrow. Pizza Hut just used it to sprinkle on top of garlic bread and cheese bread..before baking..it goes on top of the cheese.

I used to be one of the managers of a Pizza Hut and we didn't use this for a dipping sauce. We called it "Fairy Dust" and used it to sprinkle on cheese bread, garlic bread.

Breadstick Seasoning: Combine ingrediensts 4 tablespoons dry parmesan cheese 3 tablespoons garlic powder 1 tablespoon onion salt 1 tablespoon oregano Directions: Increase measurements using formula of 4 parts parmesan, 3 parts garic powder, 1 part onion salt and 1 part oregano. Amount needed will be determined by the quantity of breadstick dough. ***You can make alot of it and put it in a shaker. You can also slice some French Bread, spread garlic butter over it, top with Shredded Mozzarella Cheese and sprinkle this on top of the cheese. Bake in oven until cheese is melted.