Go Big Red Recipes For Feb. 14

[Roxy]

Like 'Em Hot Wings:

 

12 whole chicken wings (about 2-1/2 pounds) (see Note)

1 (2-ounce) bottle hot pepper sauce (about 1/4 cup)

1 to 2 garlic cloves, minced

1 1/2 teaspoons dried rosemary, crushed

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

Celery and carrot sticks and blue cheese salad dressing, optional

 

Cut chicken wings into three sections; discard wing tips. In a large resealable plastic bag, combine the hot pepper sauce, garlic and seasonings. Add wings; toss evenly to coat. Transfer to a well-greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425' for 30-40 minutes or until chicken juices run clear, turning every 10 minutes. Serve with celery, carrots and blue cheese dressing if desired.

 

Notes: 2 pounds of uncooked wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.

 

Layered Veggie Dip:

 

2 (10-1/2-ounce) cans jalapeno bean dip

2 cups mashed ripe avocado

1 tablespoon lemon juice

1/2 teaspoon seasoned salt

1 1/2 cups (12-ounces) sour cream, divided

1/2 cup mayonnaise or salad dressing

1 envelope taco seasoning mix

1 cup (4-ounces) shredded cheddar cheese

1 medium tomato, chopped and seeded

1/2 cup sliced ripe olives

1/4 cup chopped green onions

Raw vegetables for dipping (celery, green pepper, carrots, etc.)

 

Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables.

 

Italian Pretzels:

 

2 cups miniature pretzel twists

1 tablespoon butter or margarine, melted

1 1/2 teaspoons spaghetti sauce mix

1 1/2 teaspoons grated Parmesan cheese

 

Place pretzels in a microwave-safe bowl. Combine butter and spaghetti sauce mix; pour over pretzels and toss to coat evenly. Microwave on high for 2-3 minutes or until pretzels are toasted, stirring every 30 seconds. Immediately sprinkle with cheese; toss to coat. Cool.

 

Hot Pizza Dip:

 

1 (8-ounce) package cream cheese, softened

1 teaspoon Italian seasoning

1/4 teaspoon garlic powder

2 cups (8-ounces) shredded mozzarella cheese

1 cup (4-ounces) shredded cheddar cheese

1/2 cup pizza sauce

1/2 cup finely chopped green pepper

1/2 cup finely chopped sweet red pepper

Tortilla chips or breadsticks

 

In a bowl, combine cream cheese, Italian seasoning and garlic powder; spread on the bottom of a greased 9-in. pie plate. Combine cheeses; sprinkle half over the cream cheese layer. Top with the pizza sauce and pepper. Sprinkle with the remaining cheeses. Bake at 350' for 20 minutes. Serve warm with tortilla chips or breadsticks.

 

 

Hot Beef-Mushroom Appetizer:

 

2 medium onions, chopped

1/4 cup butter or margarine

1 (8-ounce) package cream cheese, softened

1/2 pound fresh mushrooms, chopped

1 (4-1/2-ounce) package dried beef, chopped

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

Crackers or party rye bread

 

In a skillet, saute onions in butter until tender. Stir in cream cheese until smooth. Add mushrooms, beef, Worcestershire sauce and garlic powder; mix well. Spoon into an ungreased 9-in. pie plate. Bake at 375' for 15-20 minutes. Serve warm with crackers or rye bread.

 

Honey-Glazed Wings:

 

15 whole chicken wings (about 3 pounds) (see Note)

1/2 cup honey

1/3 cup soy sauce

2 tablespoons vegetable oil

2 tablespoons chili sauce

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon ground ginger

 

Cut chicken wings into three sections; discard wing tip section. Set wings aside. In a saucepan, combine the honey, soy sauce, oil, chili sauce, salt, garlic powder, Worcestershire sauce and ginger. Cook and stir until blended and heated through. Cool to room temperature. Place the chicken wings in a large resealable plastic bag; add honey mixture. Seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade. Place wings in a well-greased 15-in. x 10-in. baking pan. Bake, uncovered, at 375' for 30 minutes. Drain; turn wings. Bake 20-25 minutes longer or until chicken juices run clear and glaze is set.

 

Guacamole Tortilla Snacks':

 

Vegetable oil, for deep-frying

1 dozen (6-inch) corn tortillas, quartered

3 ripe avocados, peeled and mashed

3 tablespoons mayonnaise

1 medium onion, diced

1 medium tomato, diced

2 jalapeno peppers, chopped

2 cups (8-ounces) shredded Monterey Jack, Colby-Jack or cheddar cheese

 

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375'. Fry tortilla wedges, a few at a time, until golden brown. Drain on paper towels. For guacamole, in a bowl, combine avocados, mayonnaise, onion, tomato and jalapenos. Place tortillas on ungreased baking sheets. Top each with a tablespoonful of guacamole. Sprinkle with cheese. Broil 3-4 in. from heat for 2-3 minutes or until cheese melts. Serve immediately.

 

Fried Cinnamon Strips:

 

1 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

10 (8-inch) flour tortillas

Cooking oil

 

In a large resealable plastic bag, combine sugar, cinnamon and nutmeg; set aside. Cut tortillas into 3-in. x 2-in. strips. heat 1 in. of oil in a skillet or electric fry pan to 375'; fry 4-5 strips at a time for 30 seconds on each side or until golden brown. Drain on paper towels. While still warm, place strips in bag with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.

 

Fiesta Crab Dip:

 

1 (8-ounce) package cream cheese, softened

1 cup picante sauce

1 (8-ounce) package imitation crabmeat, chopped

1 cup (4-ounces) shredded cheddar cheese

1/3 cup thinly sliced green onions

2 tablespoons sliced ripe olives

2 tablespoons diced fresh tomato

2 tablespoons minced fresh cilantro or parsley

Tortilla chips, assorted crackers or fresh vegetables

 

In a mixing bowl, combine the cream cheese and picante sauce. Add the crab, cheese and onions; mix well. Cover and refrigerate. Transfer to a serving bowl. Sprinkle with the olives, tomato and cilantro. Serve with chips, crackers or vegetables.

 

Easter Nests:

 

1 (7-ounce) jar marshmallow creme

1/4 cup creamy peanut butter

2 tablespoons butter or margarine, melted

1 (5-ounce) can chow mein noodles

1 cup pastel M&M's

Confectioners' sugar

Pastel peanut M&M's

 

In a mixing bowl, beat marshmallow creme, peanut butter and butter until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed paper, form mixture by 1/3 cupfuls into 3-in. nests. Chill for 30 minutes. Dust with confectioners' sugar. Place several peanut M&M's in each nest.

 

Deep-Fried Potato Skins:

 

4 large baking potatoes

2 cups (16 ounces) sour cream

1 envelope onion soup mix

1 tablespoon finely chopped onion

5 garlic cloves, minced

dash hot pepper sauce

oil, for frying

1/2 cup shredded cheddar cheese

1/2 cup shredded Swiss cheese

6 to 8 bacon strips, cooked and crumbled

4 teaspoons minced chives or green onion

 

Bake potatoes at 400' for 1 hour or until tender. Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips. In an electric skillet or deep-fat fryer, heat oil to 375'. Fry skins in oil for 2-3 minutes or until golden brown and crisp. Place potato skins in a 15-in. x 10-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.

 

Creamy Taco Dip:

 

2 (8-ounce) packages cream cheese, softened

1 cup (8-ounces) sour cream

1 (8-ounce) jar taco sauce or salsa

2 teaspoons ground cumin

1 (15-ounce) can refried beans

1 cup shredded lettuce

1 cup (4-ounces) shredded cheddar cheese

1 medium tomato, diced

1/4 cup chopped ripe olives

1/4 cup canned chopped green chilies

Tortilla chips

 

In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 13-in. x 9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.

 

Creamy Sourdough Snack:

 

1 1/2 cups (12-ounces) sour cream

2 (3-ounce) packages cream cheese

1/2 cup chopped green onions

1 teaspoon Worcestershire sauce

2 cups (8-ounces) shredded sharp cheddar cheese

1 1/2 cups cubed fully cooked ham

1 (1-pound) loaf round sourdough bread

Chopped fresh parsley, optional

 

In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until the cheese is melted and ham is heated through. Cut top off bread; carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes.

 

Creamy Chicken Spread:

 

1 1/2 cups chopped cooked chicken

1 (8-ounce) package cream cheese, softened

1/2 cup chopped celery

1/2 cup mayonnaise

2 tablespoons chopped onion

1 teaspoon onion powder

1/2 teaspoon salt

 

Place all ingredients in a food processor; process until coarsely chopped. Use as a sandwich spread or serve on crackers.

 

Creamy Caramel Dip:

 

1 (8-ounce) package cream cheese, softened

3/4 cup packed brown sugar

1 cup (8-ounces) sour cream

2 teaspoons vanilla extract

2 teaspoons lemon juice

1 (3.4-ounce) package instant vanilla pudding mix

Assorted fresh fruit

 

In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, beating well after each addition. Cover and chill for at least 1 hour. Serve as a dip for fruit.

 

Cream Cheese Clam Dip:

 

1 (8-ounce) package cream cheese, softened

1 (6-1/2-ounce) can chopped clams, drained

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

Crackers and raw vegetables

 

In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.

 

Cracker Snack Mix:

 

12 cups original flavor Bugles

6 cups miniature pretzels

1 (11-ounce) package miniature butter-flavored crackers

1 (10-ounce) package Wheat Thins® cracker

1 (9-1/4-ounce) package cCheese Nips

1 (7-1/2-ounce) package nacho cheese Bugles

1 (6-ounce) package miniature Parmesan fish-shaped crackers

1 cup mixed nuts or peanuts

1 (10- or 12-ounce) bottle butter-flavored popcorn oil

2 envelopes ranch salad dressing mix

 

In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to four ungreased 15-in. x 10-in. baking pans. Bake at 250' for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

 

Chili Con Queso:

 

1 medium onion, chopped

1 to 2 garlic cloves, minced

2 tablespoons butter or margarine

1 (4-ounce) can chopped green chilies

2 1/2 cups (10-ounces) shredded cheddar cheese

2 cups (8-ounces) shredded Monterey Jack cheese

1 cup milk

Tortilla chips

 

In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir for 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm with tortilla chips.

 

Chili Cheddar Pinwheels:

 

1 (8-ounce) package cream cheese, softened

1 cup (4-ounces) shredded cheddar cheese

1 (4-ounce) can chopped green chilies, drained

2 tablespoons picante sauce

1/2 teaspoon chili powder

1/4 teaspoon garlic salt

1/4 teaspoon onion powder

2 (8-ounce) tubes refrigerated crescent rolls

Additional chili powder, optional

 

In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder. Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic wrap and chill for at least 1 hour. Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350' for 10-12 minutes or until golden brown.

 

Championship Bean Dip:

 

1 (16-ounce) can refried beans

1 cup picante sauce

1 cup (4-ounces) shredded Monterey Jack cheese

1 cup (4-ounces) shredded cheddar cheese

3/4 cup sour cream

1 (3-ounce) package cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips and salsa

 

In a bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

 

 

 

 

Cayenne Pretzels:

 

1 cup vegetable oil

1 envelope ranch salad dressing mix

1 teaspoon garlic salt

1 teaspoon cayenne pepper

2 (10-ounce) packages pretzel sticks

 

In a small bowl, combine the oil, dressing mix, garlic salt and cayenne. Divide pretzels between two ungreased 15-in. x 10-in. baking pans. Pour oil mixture over pretzels; stir to coat. Bake at 200' for 1-1/4 to 1-1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.

 

BLT Spread:

 

1/2 cup sour cream

1/2 cup mayonnaise or salad dressing

1/2 pound bacon, cooked and crumbled

1 small tomato, diced

Small lettuce leaves

Toasted snack bread or crackers

Fresh vegetables

 

In a bowl, combine sour cream, mayonnaise and bacon; mix well. Stir in tomato. Serve with lettuce on bread or crackers, or use as a dip for vegetables.

 

Baked Potato Skins:

 

4 large baking potatoes, baked

3 tablespoons vegetable oil

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

1 1/2 cups (6-ounces) shredded cheddar cheese

1/2 cup sour cream

4 green onions, sliced

 

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475' for 7 minutes; turn. Bake until crisp, about 7 minutes. Sprinkle the bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.

 

 

Avocado Taco Dip;

 

1 (16-ounce) can refried beans

1 cup (8-ounces) sour cream

2/3 cup mayonnaise

1 envelope taco seasoning

1 (4-ounce) can chopped green chilies, drained

4 medium ripe avocados, halved, pitted and peeled

2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 cup (4-ounces) shredded sharp cheddar cheese

1/2 cup thinly sliced green onions

1/2 cup chopped fresh tomato

1 (2-1/4-ounce) can sliced ripe olives, drained

Tortilla chips

 

Spread beans in a shallow 2-1/2-qt. dish. In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.