Roxy15
All-Conference
Bacon Wrapped Brown Sugar Lil Smokies:
1-(16-oz.) Pkg. Hillshire Farm Lil Smokies
1-(12-oz.) Pkg. Jimmy Dean Thick Sliced Bacon
***I Have Used Just Regular Bacon Before & That Works
1 Cup Packed Brown Sugar
Preheat oven to 400 degrees.
Cut each bacon slice into 3-4 pieces.
Wrap each sausage with piece of bacon; secure it with a toothpick.
Place on a 15x10x1-in. baking pan.
Sprinkle evenly with brown sugar.
Bake for 15-20 minutes or until bacon is browned and brown sugar melts and forms a sauce.
Serve with your favorite dipping sauce.
Bacon Cheddar Ranch Dip:
1/2 lb. Bacon, Diced
1-(8-oz.) Pkg. Cream Cheese, Softened
8-oz.s Sour Cream
1 Packet Hidden Valley Ranch Dressing Mix
1 Cup Shredded Cheddar Cheese
Tortilla Chips
In a large skillet over medium-high heat, cook bacon to desired crispness.
Set aside on a paper towel-lined plate, to drain.
In a large saucepan over medium heat, stir together cream cheese and sour cream until melted and fully combined.
Stir in Hidden Valley Ranch Dressing Mix, most of the bacon and shredded cheese.
Pour into a serving dish and sprinkle with remaining bacon.
Serve with Tortilla Chips.
Hot Bean & Cheese Dip:
1 T. Olive Oil
1/2 Onion, Chopped
1 Jalapeno, Seeded & Finely Diced
1 Can Refried Beans
1/4 Cup Sour Cream
1/4 Tsp. Ground Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Salt
2/3 Cup Shredded Mexican Cheese
Heat Olive Oil in a large skillet over medium heat.
Add onions and Jalapeno.
Sauté until tender; 3-5 minutes.
Stir in the Refried Beans and cook until smooth.
Add the sour cream, cumin, chili powder, salt and cheese, stirring until cheese is melted.
Transfer to a bowl and serve hot with Tortilla Chips.
Sweet And Sour Meatballs:
3-5 lbs. Frozen Meatballs
1-(32-oz.) Jar Grape Jelly
1-(12-oz.) Jar Chili Sauce
In a bowl, whisk together grape jelly and chili sauce.
Spray Crockpot with non-stick cooking spray.
Add meatballs and pour sauce over the top; stir gently to combine.
Cook on low for 5 hours or until hot.
Buffalo Chicken Nachos:
As with any Nachos, adjust ingredients or add ingredients to your personal preference.
8 Cups Ranch Flavored Tortilla Chips/Cool Ranch Doritos
4 Cups Cooked Chicken, Shredded
1-1/2 Cups Frank’s Buffalo Wing Sauce
1/2 Cup Water
3 Cups Shredded Cheddar Cheese
4-oz.s Bleu Cheese Crumbles
1 Cup Chopped Celery-(Opt.)
Sliced Jalapenos-(Opt.)
Sour Cream/Any Of Your Favorite Toppings
Preheat oven to 475 degrees.
Spread Tortilla Chips or Doritos on a rimmed baking sheet or in a shallow dish.
Bring Frank’s Buffalo Wing Sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken-(reserving the sauce)-and spread over Ranch-Flavored Tortilla Chips or Cool Ranch Doritos. Top with Shredded Cheddar Cheese.
Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes.
After nachos are baked, top with Bleu Cheese Crumbles/ chopped celery and the reserved Buffalo Wing Sauce
***Can Make It This Way Also:
Tostitos/PepperJack Chips Instead Of Cool Ranch Doritos.
Layer The Chips/Chicken/Cheese-Twice.
1-(16-oz.) Pkg. Hillshire Farm Lil Smokies
1-(12-oz.) Pkg. Jimmy Dean Thick Sliced Bacon
***I Have Used Just Regular Bacon Before & That Works
1 Cup Packed Brown Sugar
Preheat oven to 400 degrees.
Cut each bacon slice into 3-4 pieces.
Wrap each sausage with piece of bacon; secure it with a toothpick.
Place on a 15x10x1-in. baking pan.
Sprinkle evenly with brown sugar.
Bake for 15-20 minutes or until bacon is browned and brown sugar melts and forms a sauce.
Serve with your favorite dipping sauce.
Bacon Cheddar Ranch Dip:
1/2 lb. Bacon, Diced
1-(8-oz.) Pkg. Cream Cheese, Softened
8-oz.s Sour Cream
1 Packet Hidden Valley Ranch Dressing Mix
1 Cup Shredded Cheddar Cheese
Tortilla Chips
In a large skillet over medium-high heat, cook bacon to desired crispness.
Set aside on a paper towel-lined plate, to drain.
In a large saucepan over medium heat, stir together cream cheese and sour cream until melted and fully combined.
Stir in Hidden Valley Ranch Dressing Mix, most of the bacon and shredded cheese.
Pour into a serving dish and sprinkle with remaining bacon.
Serve with Tortilla Chips.
Hot Bean & Cheese Dip:
1 T. Olive Oil
1/2 Onion, Chopped
1 Jalapeno, Seeded & Finely Diced
1 Can Refried Beans
1/4 Cup Sour Cream
1/4 Tsp. Ground Cumin
1/2 Tsp. Chili Powder
1/2 Tsp. Salt
2/3 Cup Shredded Mexican Cheese
Heat Olive Oil in a large skillet over medium heat.
Add onions and Jalapeno.
Sauté until tender; 3-5 minutes.
Stir in the Refried Beans and cook until smooth.
Add the sour cream, cumin, chili powder, salt and cheese, stirring until cheese is melted.
Transfer to a bowl and serve hot with Tortilla Chips.
Sweet And Sour Meatballs:
3-5 lbs. Frozen Meatballs
1-(32-oz.) Jar Grape Jelly
1-(12-oz.) Jar Chili Sauce
In a bowl, whisk together grape jelly and chili sauce.
Spray Crockpot with non-stick cooking spray.
Add meatballs and pour sauce over the top; stir gently to combine.
Cook on low for 5 hours or until hot.
Buffalo Chicken Nachos:
As with any Nachos, adjust ingredients or add ingredients to your personal preference.
8 Cups Ranch Flavored Tortilla Chips/Cool Ranch Doritos
4 Cups Cooked Chicken, Shredded
1-1/2 Cups Frank’s Buffalo Wing Sauce
1/2 Cup Water
3 Cups Shredded Cheddar Cheese
4-oz.s Bleu Cheese Crumbles
1 Cup Chopped Celery-(Opt.)
Sliced Jalapenos-(Opt.)
Sour Cream/Any Of Your Favorite Toppings
Preheat oven to 475 degrees.
Spread Tortilla Chips or Doritos on a rimmed baking sheet or in a shallow dish.
Bring Frank’s Buffalo Wing Sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken-(reserving the sauce)-and spread over Ranch-Flavored Tortilla Chips or Cool Ranch Doritos. Top with Shredded Cheddar Cheese.
Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes.
After nachos are baked, top with Bleu Cheese Crumbles/ chopped celery and the reserved Buffalo Wing Sauce
***Can Make It This Way Also:
Tostitos/PepperJack Chips Instead Of Cool Ranch Doritos.
Layer The Chips/Chicken/Cheese-Twice.
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