Go Big Red Recipes For June 5

[Roxy]

Shrimp Bacon Bites:

 

2 lbs. fresh shrimp

Cajun Spice & Blackening Rub

3 bulbs garlic, minced

2 glass jars Homemade Chili Sauce

2 pkgs. bacon

 

Freeze bacon; once it has frozen, cut in thick slices. Frozen bacon is easier to cut; refrigerate.

Rinse shrimp in cold water; drain.

 

Coat shrimp with Cajun Spice & Blackening Rub.in a bowl and add miinced garlic; pour chili sauce over; stir. Cover & refrigerate; stirring occasionally; several hours.

 

Cook bacon until limp; drain & put bacon on paper towel lined plate. Wrap each shrimp in a bacon piece; secure with a toothpick. If you have bacon left over; put it on top of the shrimp.

Bake in a 550* oven for less than 10 minutes..keep an eye on it.

 

Wild Wings:

 

2-½ lbs. Chicken wings

¾ cup Honey BBQ Sauce

¼ cup Frank’s Red Hot Original Cayenne Pepper Sauce

 

Deep fry wings at 400* for 12 minutes or until cooked & crispy; drain.

 

Mix Honey BBQ Sauce and the Frank’s Red Hot Original Cayenne Pepper Sauce together.

 

Toss wins in combined sauces until well coated. Serve additional sauce on side; if desired.

 

*Wings can also be baked for 45 minutes at 425* until fully cooked & crispy, turning halfway; broiled 6” from heat for 15 to 20 minutes, turning once; or grilled over medium heat for 30 to 40 minutes, turning often.

 

 

Cajun Crackers:

 

1- 2 gallon zip log bag

1- 1 gallon zip loc bags

4 pack box of saltines

1 cup Canola Oil -Use Only Canola Oil

1 pkg. Hidden Valley Ranch Dressing & Seasoning Mix

1 teaspoon dill weed

1 teaspoon red pepper-Use More

1 teaspoon Jamaican Jerk Seasoning-Use More

 

In a 2 gal. zip bag, dump all 4 packs of crackers. In a 2 cup mixing cup, pour in canola and then all 4 seasonings and mix well.

 

Have someone hold the bag open as you pour half the mix, then close it up and shake them around well. Then stir again and pour the other half and repeat.

 

*Make them about 4 hours ahead or make them the night before to make them even better. Separate them into two 1 gallon baggies. By doing this...they will stay really fresh until you are ready to eat them.

 

Bacon Ham Roll-Ups:

 

8 flour tortillas

Hidden Valley Ranch Dressing

16 slices crispy bacon

8 slices ham

lettuce-shredded

tomatoes

 

Put Hidden Valley Ranch Dressing, 2 slices of bacon, ham, lettuce & cut up tomatoes on each flour tortilla; roll up. Cut into thick slices and put on serving plate; cover with plastic wrap and refrigerate.

 

Shrimp Appetizer:

 

6 strips of Bacon

12 peeled and Deveined Shrimp

Slivers of Jalapeno

Sliver of Monterey Jack cheese

Vegetable Oil

 

Cut bacon strips in half. Hold a shrimp and sliver of jalapeno and some cheese together and wrap with a strip of bacon. Use toothpick to hold it together. Heat vegetable oil to 350 degrees. Drop the shrimp in the oil and cook approximately 2-3 minutes. Remove from the oil and drain excess grease.

 

Jalapeño Poppers:

 

4 slices bacon; chopped up

1/4 cup onion; chopped small (or powder works for me)

1/2 cup mushrooms; chopped

8 oz Cream Cheese

1/2 cup Monterey Jack Cheese

1/2 cup Mozzarella Cheese

And however many peppers you can fill.

 

Fry the bacon, onion, and mushroom together until bacon is crisp; drain well and let cool. .Mix bacon, onion, mushroom, and cheeses. Slice peppers in half and stuff with the mixture. Bake at 350 F. for about 15 minutes. (You can also freeze the peppers to soften them before baking.)