Go Big Red Recipes For August 14

[Roxy]

Ancho-Spinach Dip:

 

1 box (10 oz.s) frozen chopped spinach; thawed

2 cups sour cream

1 pkg. (8 oz.s) cream cheese, softened

2 cups shreddded Monterey Jack Cheese

3 T. Durkee Ethnic Creations Ancho Seasoning

 

Preheat oven to 350*.

 

Drain spinach & squeeze out as much liquid as possible. combine spinach; sour cream, cream cheese, shredded cheese & Durkee Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.

 

Spray 2-qt. baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables.

 

Bacon Tater Bites:

 

Bacon slices, cut ini half

Tater Tots

American cheese slices

1/2 cup prepared mustard

3 T. brown sugar

1/4 tsp. ginger

 

According to number of snacks you need, cook bacon until lightly brown, but, still limp. Prepare tater tots according to package directions. Cut slices of cheese into thirds. Wrap strip of cheese around tater tot. Wrap limp bacon around the cheese and secure with toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixture.

 

Bleu Cheese, and Roasted Garlic Dip/Spread

 

1 (8-oz) cream cheese, softened

1 cup bleu cheese

1 cup mayo

1 cup sour cream

2-3 green onions, finely chopped

1 tbls. roasted garlic, or 1 tsp minced

1/2 tsp celery salt

1 drop tabasco sauce

pepper to taste

 

Blend all ingredients well & chill 8-24 hrs. before serving, or up to 3 days.

 

Serve with veggies, crackers, or chips.

 

Decadent Pretzels:

 

2 cups walnuts

1 cup Reese's peanut butter chips

1 cup milk chocolate chips

1 cup white chocolate, chopped

1 1/2 to 2 bags of toffee chips

1 cup brown sugar, packed

1/2 cup light karo syrup

1/4 cup butter

2/3 cup sweetened condensed milk

1 tsp. vanilla

25 pretzel rods

 

Combine the walnuts, and all the chips in a food processor until coarsely chopped. You will want nice chunks. Add this to a large bowl with the toffee chips. In a small heavy saucepan, combine the brown sugar, corn syrup, and the butter. Bring to a boil over medium heat, stirring constantly. Stir in condensed milk, and return to a boil. Reduce heat to medium-low, and continue cooking to soft ball (236 degrees), stirring constantly. Remove from heat and stir in vanilla. Cool slightly about 15 to 20 minutes. Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Spoon or roll the chopped mixture onto the caramel, pressing lightly with a spoon. Let stand on foil until caramel is set. Store in an airtight container, between layers of wax paper in the refrigerator, up to 4 days, or you can freeze these up to 1 month.

The caramel on these is very forgiving, you don't have to work quickly, like some other candies, and I like to cover the pretzels heavily, and do likewise on the chopped mixture. These are so good, and the caramel stays chewy, and creamy, not the kind that will pull your teeth out. Hope you enjoy!! Also, you can vary the chips if you like different combinations or the nuts, thinking macadamias and the white chocolate would be delicious..the combinations are endless. I have not found anyone who didn't love these.....I really go heavy on the toffee chips because they are so good with the caramel.

 

Hot Spinach Artichoke Dip:

 

1/3 cup chopped green onions

1 jalapeno pepper, seeded and finely chopped

3 cloves garlic, pressed

1 cup sour cream

1 cup mayonnaise

1 1/4 cups shredded mozzarella cheese, divided

3/4 cup freshly grated Parmesan cheese, divided

1 (10 ounce) bag spinach, chopped

1 (14 ounce) can artichoke hearts, drained and chopped

1 tablespoon fresh lemon juice

 

DIRECTIONS

 

Preheat oven to 375 degrees F (190 degrees C).

 

In a medium bowl, combine green onions and jalapeno. Stir in pressed garlic.

 

In an 8x10 inch glass baking dish, mix sour cream and mayonnaise. Stir in green onions mixture. Blend in 1 cup mozzarella and 1/2 cup Parmesan. Stir in spinach and artichokes. Spread mixture evenly across the baking dish. Sprinkle lemon juice on top, and cover with aluminum foil.

 

Bake in a preheated oven about 20 minutes. Remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Return to oven, and bake until lightly browned, about 5 minutes more

 

Olive Garden Fettuccini Alfredo by Paula Deen:

 

8 ounces Cream cheese -- cut in bits

3/4 cup Parmesan cheese -- grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine -- cook -- drain

 

In large saucepan combine cream cheese, Parmesan, butter and

milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well. Leftovers freeze well.

 

Beef Noodle Soup:

 

1 lb. ground beef

1/2 cup chopped onion

2 cans (14-1/2 oz.s each) Italian stewed tomatoes

1 can (15 oz.s) mixed vegetables, drained

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked egg noodles

 

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles.

 

Spiced Pumpkin Cake:

 

2 cups self-rising flour

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

1 can Libby's solid-pack pumpkin

4 eggs

1 cup oil

1 tsp. vanilla

2 tsps. cinnamon

1 tsp. ground ginger

1/2 tsp. nutmeg

 

Beat eggs with sugar. Add oil , vanilla & pumpkin. Blend well. Mix together dry ingredients and blend in with wet ingredients. pour into 2 greased & floured 9-inch cake pans. Bake at 325 for 25-30 minutes. Cool completely and frost with cream cheese frosting and cover with walnuts. Store in fridge.

 

Burritos El Grande:

 

1 pound ground beef

1 (16 ounce) jar TACO BELL HOME ORIGINALS Salsa

1 medium green bell pepper, chopped

1 cup MINUTE White Rice, uncooked

1 (16 ounce) can TACO BELL HOME ORIGINALS Refried Beans, warmed

6 (10 inch) flour tortillas

1 1/2 cups KRAFT Mexican Style Shredded Cheese

1 1/2 cups shredded lettuce

1 1/2 cups chopped tomatoes

1/3 cup Breaksone's or Knudsen Sour Cream

 

Brown meat in large skillet on medium heat; drain. Add salsa and green pepper; mix well. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 minutes.

Spread beans evenly down centers of tortillas; top evenly with the meat mixture, cheese, lettuce and tomatoes. Fold in opposite sides of each tortilla, then roll up burrito-style. Serve with the sour cream.

Fold in opposite sides of each tortilla, then roll up burrito-style. Serve with the sour cream.