knapplc Posted October 18, 2018 Share Posted October 18, 2018 From this article in the World Herald. Buffalo Chicken Dip 2 cups shredded cooked chicken 1 (8-ounce package) cream cheese, softened ½ cup buffalo wings sauce ½ cup ranch dressing ½ cup blue cheese crumbles Heat oven to 350 F. Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes. Can be garnished with chopped green onions. Kirsten Bernthal Booth, Creighton volleyball coach Seven-Layer Dip 1 pound ground beef (or sliced steak or chicken) 1 package taco seasoning 1 large can refried beans 1 (8 ounce) container sour cream 1 cup salsa 1 cup lettuce, shredded 1 onion, diced 2 tomatoes, diced 2 cups grated cheese Brown meat, drain fat and mix in taco seasoning to taste. Spread refried beans on cookie sheet. Pour salsa over the beans and then meat. Cover with grated cheese, shredded lettuce, diced tomatoes and onions. Drizzle with sour cream as desired. Dan McLaughlin, Wayne State football coach Pizza Dip 1 (8 ounce) package cream cheese, softened ½ cup sour cream 1/8 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper ½ cup pizza sauce ¾ cup chopped green pepper 10 pepperoni slices, quartered ¼ cup sliced green onions ½ cup shredded mozzarella cheese Toasted bread rounds or breadsticks Heat oven to 350 F. In a mixing bowl, combine the first five ingredients. Spread into an ungreased 9-inch pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions. Bake for 10 minutes. Sprinkle with cheese. Bake an additional 5 to 8 minutes, or longer, until cheese is melted. Serve with bread rounds or breadsticks. Karla Strohmeier, wife of Iowa Western football coach Scott Strohmeier Jambalaya 1 medium onion 1 medium bell pepper ½ cup celery 4 to 5 cloves garlic 2 cups white rice, cooked 1 pound of shrimp 1 to 2 tablespoons butter 2 cans (14.5 ounces) tomato sauce 2 small cans tomato paste 1 can (14.5 ounces) crushed tomatoes 4 to 5 whole bay leaves ½ teaspoon each of basil and oregano 4 or 5 sausage links 1 cup of tasso (a type of ham, optional) Chop vegetables and cook rice. Sauté shrimp in butter. Make tomato base: In a large pan, add tomato sauce, tomato paste, crushed tomatoes, bay leaves, basil and oregano and vegetables. Bring to a boil and let simmer for 5 to 10 minutes. Add sausage links and tasso and cook for an additional 15 to 20 minutes. Add cooked shrimp. Add rice a little at a time. May need to add water so it doesn’t get too thick. After adding rice, cook another 10 minutes. Mike’l Severe, host of TBL Mom’s Chili 2 pounds ground beef 1 pound ground turkey or sausage 1 white onion, chopped 3 or 4 cups water, see note 3 or 4 cups tomato juice, see note 1 large can stewed tomatoes, cut up Several cans of Rotel diced tomatoes and green chiles 1 (12-ounce) can pork and beans 2 (12-ounce) cans of chili beans 1 (12-ounce) can black beans or kidney beans 1 tablespoon chili powder 1 to 2 tablespoons sugar Salt and pepper to taste Brown meat and drain grease. Add onion, water, tomato juice, stewed tomatoes and Rotel tomatoes with chilis. Cover and simmer for 30 minutes or longer. Add canned pork and beans, chili beans and black or kidney beans. Add chili powder to taste, then sugar and salt and pepper. Cover and simmer for at least one hour. Serve with grated cheese and/or Fritos. Note: Vary amounts of spices for desired taste. The sugar is the key. Makes a large kettle and tastes better every day. Kent Pavelka, Nebraska basketball announcer Philly Cheese Steak Sliders 1 package of Hawaiian or slider potato rolls. 12 ounces top sirloin beef, cut thin 6 slices provolone cheese or American cheese, Cheez Whiz for the true Philadelphia fan 1 green pepper, chopped (optional) 1 onion, chopped (optional) Butter Salt and pepper Separate the tops and bottoms of rolls, placing the bottoms in an 11-by-7-inch casserole dish or on a parchment paper-lined baking sheet. Cook the steak, adding salt and pepper to taste. Put the steak aside, then sauté your pepper and onions. While those are cooking spread a thin layer of butter on the bread tops and bottoms. When the meat and veggies have finished cooking, spread a layer of steak over the bread, then a layer of onions and peppers. Next up is a layer of provolone cheese. Yum! Place the top pieces of bread on and then brush everything with melted butter and finely diced onions. Bake about 20 minutes and serve. Joni Dawson, wife of Husker defensive line coach Mike Dawson Boston Sausage and Peppers Sub Sandwiches 1 large onion, sliced ¼-inch thick 1 green pepper, seeded and sliced ¼-inch thick 1 red bell pepper, seeded and sliced ¼-inch thick 1 teaspoon salt 1 teaspoon pepper 2 pounds sweet Italian sausage links 1 pound hot Italian sausage links 4 tablespoons extra virgin olive oil 3 cloves garlic, crushed 8 Italian rolls Coat onion and peppers with olive oil, salt and pepper. Place vegetables on the grill for 2-3 minutes per side. Once cooked, remove vegetables from the grill and dice into bite-sized pieces and put in a large foil tray. Coat sausages in olive oil. Place sausages on the grill for about 4 minutes per side or until evenly cooked through. Remove sausages, slice into 2-inch pieces on an angle. Set pieces into a large foil tray along with the diced vegetables, garlic, olive oil, salt and pepper. Place tray on the grill for 5 minutes to allow all the ingredients to roast together. Cover with foil to keep warm. Add sausage and peppers/onions to rolls once tailgate begins! Joni Dawson, wife of Husker defensive line coach Mike Dawson 1 Quote Link to comment
Roxy15 Posted October 23, 2018 Share Posted October 23, 2018 Great recipes thank you for sharing I will be making them when I get stronger Quote Link to comment
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