Go Big Red Recipes

[Roxy]

Club Roll-Ups

 

1 package (3 oz.s) cream cheese, softened

1/2 cup ranch salad dressing

2 tablespoons ranch salad dressing mix

8 bacon strips, cooked and crumbled

1/2 cup finely chopped onion

1 can (2-1/4 oz.s) sliced ripe olives, drained

1 jar (2 oz.s) diced pimientos, drained

1/4 cup diced canned jalapeno peppers

8 flour tortillas (10 inches)

8 thin slices deli ham

8 thin slices deli turkey

8 thin slices deli roast beef

2 cups (8 oz.s) shredded cheddar cheese

 

In a small mixing bowl, beat cream cheese, ranch dressing and dressing mix until well blended. In another bowl, combine bacon, onion, olives, pimientos and jalapenos.

 

Spread cream cheese mixture over tortillas; layer with ham, turkey and roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up. Yield: 8 servings.

 

Hot Artichoke and Spinach Dip

 

1/2 cup chopped green onions

2 tablespoons butter

4 oz.s cream cheese, softened

2 packages (10 oz.s each) frozen creamed spinach, thawed

1 can (14 oz.s) water-packed artichoke hearts, rinsed, drained and chopped

1 cup (4 oz.s) shredded Monterey Jack cheese

1 cup (4 oz.s) shredded Swiss cheese

1 tablespoon Worcestershire sauce

1/2 teaspoon Cajun seasoning

1/2 teaspoon minced fresh thyme

1/2 teaspoon hot pepper sauce

1 garlic clove, minced

1/4 cup grated Parmesan cheese

Toasted baguette slices or pita chips

 

In a small skillet, cook onions in butter until tender; set aside. In a large mixing bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.

 

Transfer to a greased 1-1/2 qt. baking dish. Bake, uncovered, at 350 for 25-30 minutes or until bubbly arround the edges.

 

Top with Parmesan chese. Broil 4-6 inches from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 6 cups.

 

Beer Cheese Dip

 

1/3 cup beer or nonalcoholic beer

4 ounces cream cheese, cubed

3 oz.s crumbled blue cheese

1/4 cup Dijon mustard

2 tablespoons grated onion

1/2 to 1 teaspoon hot pepper sauce

1 garlic clove, minced

3 cups (12 oz.s) shredded cheddar cheese

Assorted crackers

 

In a small saucepan, bring beer to a toil. Remove from the heat and cool to room temperature.

 

In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, hot pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight.

 

Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups.

 

Spicy Seasoned Chicken

 

1 lb. boneless skinless chicken breasts, cut into strips

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon salt

1 tablespoon vegetable oil

Tortilla chips, taco shells or flour tortillas

Shredded cheddar cheese, sliced ripe olives, shredded lettuce, sour cream and salsa, optional

 

In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with tortilla chips, taco shells or flour tortillas. Garnish with optional toppings. Yield: 4 servings.

 

Traditional Salsa

 

5 plum tomatoes, seeded and chopped

1/2 cup chopped onion

1 jalapeno pepper; seeded and chopped

1 tablespoon lime juice

1 garlic clove, minced

1/4 teaspoon salt

1/4 cup minced fresh cilantro

Tortilla chips

 

In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2-1/2 cups.

 

Baked Jalapenos

 

1 package (3 oz.s) cream cheese, softened

1/4 teaspoon ground cumin

2/3 cup shredded Monterey Jack cheese

1 teaspoon minced fresh cliantro

8 jalapeno peppers, halved lengthwise and seeded

1 egg, beaten

3/4 cup cornflake crumbs

 

In a small mixing bowl, beat cream cheese and cumin until smooth. Beat in Monerey Jack cheese and cilantro. Spoon into jalapeno halves.

 

Place egg and cornflake crumbs in seperate shallow bowls. Dip filling side of jalapeno in egg, then coat with crumbs. Place on a greased baking sheet with crumb side up. Bake at 350 for 25-30 minutes or until top is golden brown. Serve immediately. Yield: 16 appetizers.

 

Spicy Refried Beans

 

1 small onion, chopped

1 jalapeno pepper, seeded and chopped

1 garlic clove, minced

2 teaspoons vegetable oil

1 can (16 oz.s) refried beans

2 tablespoons water

1 teaspoon hot pepper sauce

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon cayenne pepper

1/2 cup shredded Monterey Jack cheese

 

In a large skillet, saute the onion, jalapeno and garlic in oil for 2-3 minutes or until tender. Stir in the beans, water, hot pepper sauce, cumin, chili powder and cayenne pepper. Cook and stir over medium-low heat until heated through. Transfer to a serving bowl; sprinkle with cheese. Yield: 2 cups.

 

Mexican Macaroni and Cheese

 

3 cups uncooked elbow macaroni

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 tablespoon lime juice

2 cups (8 oz.s) shredded cheddar cheese, divided

1-1/2 cups (6 oz.s) shredded pepper Jack cheese, divided

2 tablespoons chopped jalapeno pepper

1 to 2 teaspoons chili powder

1/2 teaspoon salt

1/4 teaspoon paprika

 

Cook macaroni accoding to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted.

 

Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat.

 

Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350 for 15-20 minutes or until cheese is melted.

 

Pistacho-Crusted Fish

 

1/2 cup dry bread crumbs

1/2 cup chopped pistachios

1/2 teaspoon seafood seasoning

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/2 cup all-purpose flour

1/2 cup milk

1-1/2 pounds whitefish or cod fillets

3 tablespoon vegetable oil

 

In a shalllow bowl, combine the first six ingredients. Place flour and milk in seperate shallow bowls. Dip fillets in flour, then in milk; coat with pistachio mixture.

 

In a large nonstick skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Yield: 6 servings.

 

Curried Pecans

 

3 tablespoons butter, melted

1-1/4 to 1-1/2 teaspoons curry powder

1/2 teaspoon salt

2 cups pecan halves

 

In a bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7x2-in. baking pan.

 

Bake at 350 for 15-20 minutes or until toasted and crisp; stirring three times. Cool on a wire rack. Store in an airtight container. Yield: 2 cups.

 

 

Butterscotch Pecan Logs

 

1 teaspoon plus 1/4 cup butter; divided

1-1/2 cups sugar

1-1/2 cups packed brown sugar

1 can (5 oz.s) evaportated milk

1 jar (7 oz.s) marshmallow creme

1-1/2 cups butterscotch chips

2 packages (14 oz.s each) caramels

5 tablespoons heavy whipping cream

4 cups finely chopped pecans

 

Line a 9-in. square pan with foil; grease the foil with 1 teaspoon butter and set aside. In a heavy saucepan, combine the sugars, milk and remaining butter. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook for 5 minutes. Remove from the heat. Stir in marshmallow creme and chips until chips are melted. Spread into prepared pan. Cool completely.

 

Using foil, lift candy out of pan; discard foil. Cut candy into 2-in.x 1/2-in. pieces. In a large microwave-safe bowl, combine caramels and cream. Microwae, uncovered, on high for 3-4 minutes or until melted; stir until smooth.

 

Dip candies into caramel mixture; shake off excess. Immediately roll in pecans. Place on waxed paper until set. Store in an airtight container in the refrigerator. Before serving, cut into slices if desired. Yield: 4-1/2 pounds.

 

Ths recipe was tested in a 1,100-watt microwave.