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Roxy

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Seven-Layer Bean Dip

 

Old El Paso® Favorite Recipe! Dig in to a delicious homemade dip. You make it by layering your favorite Mexican ingredients.

 

1 can (16 oz) Old El Paso® refried beans

1 package (1.25 oz) Old El Paso® taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) Old El Paso® chopped green chiles

1 cup Old El Paso® salsa (any variety)

2 cups shredded lettuce

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)

1 medium tomato, diced (3/4 cup)

Tortilla chips, if desired

 

 

1 . In medium bowl, stir together refried beans and taco seasoning mix. Spread mixture on large platter.

2 . In another medium bowl, stir together cream cheese and chiles. Carefully spread over bean mixture.

3 . Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

 

 

HOT WINGS

 

3 - 4 pound(s) Chicken wings

 

COATING:

1 tablespoon Chili powder

1 tablespoon Cayenne pepper

1 tablespoon White pepper

1 tablespoon Black pepper

1 tablespoon Cumin

1 tablespoon Salt

1 tablespoon Garlic powder

 

SAUCE:

1 cup Frank's Red Hot sauce

1 Stick Butter

1/2 tablespoon Cayenne pepper

1/2 tablespoon Garlic powder

 

Combine the ingredients for the coating. Sprinkle or roll the wings in this seasoning until covered. Deep fry wings until crisp. You can also bake in a 400s oven for about 20-25 minutes. Heat the sauce ingredients to dissolve.

Toss the finished wings in this sauce to coat. Use a large heat-proof mixing bowl, NOT a Baggie or Ziploc, they will melt.

 

Black Pepper Shrimp

 

3 lbs fresh shrimp, unpeeled (heads cut off)

8 tablespoons butter

3 tablespoons chopped garlic

4 tablespoons fresh ground black pepper

 

 

Rinse and drain shrimp and place in shallow baking pan.

Melt the butter in a small saucepan.

Add the garlic and saute for 3 to 4 minutes.

Pour the garlic butter mixture over shrimp and toss to coat.

Sprinkle about half the pepper over shrimp until they are well covered.

Remember--don't be afraid!

Bake until pink (about 5 minutes).

Turn shrimp over sprinkle with remaining pepper and bake a few minutes longer.

Don't overcook!

 

Bacon Wrapped Smokies

 

INGREDIENTS:

1 pound sliced bacon, cut into thirds

1 (14 ounce) package beef cocktail wieners

3/4 cup brown sugar, or to taste

 

--------------------------------------------------------------------------------

 

DIRECTIONS:

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. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

 

Cajun Seasoning

 

1 teaspoon oregano

1 teaspoon thyme

2 teaspoons paprika

1/2 teaspoon cayenne

1 teaspoon black pepper

1/2 teaspoon sugar

1 teaspoon cumin

1 teaspoon garlic salt

 

 

1. Blend all ingredients and store in an airtight container.

 

Cajun Chicken

 

Ingredients:

 

2 cups vegetable oil

2 tablespoons Cajun Seasoning

2 tablespoons dried Italian-style seasoning

2 tablespoons lemon pepper

garlic powder to taste

10 skinless boneless chicken breast halves-pounded to 1/2 inch thickness

 

Directions:

 

1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garflic powder and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.

 

2. Preheat the grill for high heat.

 

3. Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

 

Cajun Teriyaki Grilled Chicken Sandwich

 

INGREDIENTS:

2 skinless, boneless chicken breasts

8 slices cooked bacon

4 slices cheese (your choice)

4 leaves of lettuce

1 cup roasted red bell pepper cut into thin strips

4 tablespoons teriyaki sauce

4 teaspoons Cajun seasoning

4 toasted buns

PREPARATION:

 

Pound chicken beasts to about 1 inch thickness. Cut into 2 equal pieces. Rub chicken with Cajun seasoning and place on a medium hot grill. Grill for about 5 to 6 minutes per side or until done. Brush with teriyaki sauce and remove from grill. Assemble sandwiches with 1 chicken piece, two strips of bacon, 1 slice of cheese, lettuce, slice of tomato and 1/4 cup of roasted bell peppers.

 

Runza Casserole

 

1/2 head cabbage, chopped

1 onion, chopped

2 tablespoons water

1 lb ground beef

salt and pepper

1 teaspoon worcestershire sauce

1 (10 3/4 ounce) can cream of mushroom soup

5 ounces milk

1 cup cheddar cheese, shredded

1 (8 ounce) package crescent rolls

 

 

Preheat oven to 350.

Simmer cabbage and onion until partially cooked in the 2 Tablespoons of water.

In small frying pan brown the Ground Beef.

Drain excess fat.

Add the salt and pepper to your taste likeing.

Add Worcestershire sauce, Cream of mushroom soup, half of the soup can of milk and the cheese.

When the mixture is bubbly, stir in the cabbage and onion.

Place in a 9 X 13 pan that has been sprayed with cooking spray or lightly greased.

Open the crescents rolls and lay flat over the meat mixture.

Bake for 30 mins at 350 or until the crust is golden brown.

 

Butter Pecan Cake Brownies

 

1 (2-layer) box butter pecan cake mix

1/2 cup (1 stick) butter, melted

1 egg

 

Topping

1 (1-pound) box confectioners' sugar (3 1/2 cups)

1/2 cup (1 stick) butter, melted

2 eggs

1 (8-ounce) package cream cheese

 

Preheat oven to 300 degrees.

 

Mix the first three ingredients and press in 9 x 13-inch pan. Mix

confectioners' sugar, melted butter, eggs and cream cheese together;

pour on cake batter and sprinkle with pecan chips. Bake for 55 minutes.

 

Crockpot Chicken & Dumplings

 

4 boneless skinless chicken breasts, cut in small chunks

2 cans condesed cream of chicken soup

1 onion, cut up

1 chicken bouillon cube-I used 1 tsp. powder

Garlic-I used 1 clove cut up

2- 10-oz. packagaes refrigerated biscuits

 

Combine all ingredients, except biscuits, in a crockpot. Cover and cook on low for 5-6 hours. Forty minutes before serving, turn crockpot on high. Tear or cut biscuits into 1-inch pieces. Add to your crockpot; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

 

Traditional Deviled Eggs

 

6 hard-boiled eggs, peeled halved lengthwise

1/4 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon white vinegar

1/4 teaspoon salt

cracked black pepper

1 dash Tabasco sauce

paprika (to garnish

 

1. Scoop eggg yolks into bowl.

 

2. Set aside egg whites

 

3. Add mayonnaise, mustard, vinegar, salt and peppet to yolks.

 

4. Mash together with for until smooth.

 

5. Spoon mixture into egg white halves.

 

6. Sprinkle tops with paprika.

 

7. Refrigerate.

 

 

Buffalo Nachos

 

INGREDIENTS:

2 cups diced cooked chicken or turkey

1/3 cup Frank's® REDHOT® Cayenne Pepper Sauce or Frank's® REDHOT® XTRA HOT Cayenne Pepper Sauce

2 tablespoons melted butter

1 (10 ounce) bag tortilla chips

2 cups shredded Cheddar or Jack cheese

Blue cheese or Ranch salad dressing

Sour cream

 

 

DIRECTIONS:

 

1. Combine turkey or chicken, Frank's RedHot Sauce and butter in bowl; toss well.

 

 

2. Layer turkey mixture with chips and cheese in baking dish or on pizza pan.

 

 

3. Bake at 350°F for 5 minutes until hot and cheese melts. Garnish as desired. Serve with blue cheese dressing, sour cream and additional Frank's RedHot Sauce.

 

 

Tip: You may substitute 1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce for the mixture of Frank's RedHot Sauce and butter.

Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers.

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