25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs butter or margarine
3 to 6 Tbs Louisiana hot sauce,
Tabasco sauce, or hot sauce
of your choice, or more to taste
DIRECTIONS;
6 to 8 ribs celery, cut into 3 inch pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow,"
and remove and discard the tips.
Deep fry in small batches in
2 to 3 inches of oil heated to 375
until the outsides are crisp
and golden brown, about 8 to 10 minutes.
Drain on paper towels.
Melt the butter in a saucepan
and combine with the hot sauce.
Place the cooked wings in a large bowl
and pour the sauce over them,
tossing them to thoroughly coat with the sauce.
Serve with celery sticks and blue cheese dressing. /
1 8oz Cream Cheese, softened
1 Small Can Crushed Pineapple, well drained
1/2 grated Apple, peeled
Crushed Pecans
DIRECTIONS;
Mix Cheese, pineapple and apple.
Chill then form into a ball.
Roll in crushed pecans and serve with Ritz crackers.
1/2 lb butter
4 med onions (finely chopped)
2 lb fine ground chuck
1 Tbsp. Chili powder
2 Tbsp. Paprika
1 qt. water
1 bottle ketchup
DIRECTIONS;
simmer butter and onions until softened
Add all ingredients except ketchup
and simmer for 50 minutes
Add ketchup and simmer for 30 addtional minutes
(Keeps great in a crockpot for parties etc.)
1 pound ground beef
2 eggs
1 cup rolled oats
2 TBSP dried minced onion flakes
9 drops hot pepper sauce
seasoning salt to taste
3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 TBSP dried minced onion flakes
1 tsp. dry mustard
1 TBSP & 1 tsp. Worcestershire sauce
6 drops hot pepper sauce
DIRECTIONS;
Preheat oven to 325
In a large bowl,
combine the ground beef, eggs,
rolled oats, minced onion flakes,
hot pepper sauce and seasoning salt.
Mix well and form into 1 inch meatballs.
Place into a 9x13 inch baking dish.
Bake, uncovered, at 325 for 30 minutes.
In a separate medium bowl,
combine the ketchup, water, vinegar,
brown sugar, minced onion flakes,
dry mustard, Worcestershire sauce
and hot pepper sauce.
Mix together well and set aside.
Remove meatballs from oven
pour sauce over them.
Cover with foil and return to oven.
Bake, covered for 1 hour.
2/3 cup mayonnaise
2/3 cup sour cream
1 Tbsp grated onion
1/2 tsp celery salt
1 tsp dill weed
1 tsp parsley flakes
DIRECTIONS;
Mix ingredients and refrigerate overnight.
Serve with raw veggies for dipping.
Makes 1 1/3 cups
1 pound sausage
4 cups shredded Cheddar cheese
3 cups baking mix
DIRECTIONS;
Preheat oven to 400 degrees
In a medium bowl,
combine the sausage, cheese, baking mix.
Mix together, and shape
into walnut-sized balls.
Place on a foil-lined cookie sheet.
Bake for 12 to 15 minutes. Serve hot
1 8 oz. of cream cheese
8 oz.f shredded cheddar cheese or
cheddar/mozzerella cheese mix
1 frozen box of chopped spinach
1 medium tomato
1 small onion (white, yellow or red)
Tortilla chips, crusty bread,
or both to dip with.
DIRECTIONS;
Let the spinach thaw out
and chop up the tomato and onion.
Put all the food ingredients
in the big microwave safe bowl
except the chips,
stir to mix.
Heat in microwave on medium
to medium-high heat until
cheese is all melted, about 6-8 minutes.
Stir about halfway through cooking.
After all heated and cheese is all melted,
stir to mix everything together and dip!
One option - hollow out a loaf
of crusty Italian bread
and scoop the dip into the hollowed out crust!
This dip is also great in a low fat variety,
using part-skim cheddar cheese
and fat free cream cheese.
2 (8 ounce) packages cream cheese, softened
12 ounces salmon, drained &crumbled
3 dashes Worcestershire sauce
3 dashes hot pepper sauce, optional
1 teaspoon dried dill
2 to 3 tablespoons minced green onion,
DIRECTIONS;
In a medium bowl, mix cream cheese
on low. Fold in salmon, Worcestershire sauce,
hot pepper sauce, dill and onion
mix well and Serve.
6 slices bacon
1/3 cup green bell pepper, chopped
1/3 cup onion, chopped
4 plum tomatoes, seeded and chopped
1 teaspoon dried basil
2 tablespoons mayo
1 clove garlic, crushed
1 (10 ounce) package refrigerated pizza crust
3/4 cup shredded Swiss cheese
DIRECTIONS;
Preheat oven 375
Place bacon in a large skillet
Fry bacon until crisp.
Drain on paper towels.
Crumble bacon into a mixing bowl.
Mix in bell pepper, tomatoes, and basil.
In a separate small bowl,
combine mayo and garlic.
Roll pizza crust into a 12x15 baking sheet.
Spread the mayo mixture evenly over the crust.
Sprinkle the bacon mixture over the mayo
and top the entire pizza with cheese.
Bake 18 to 20 minutes or until the top is bubbly
and the crust is golden brown.
Cool and cut the pizza into 24 squares
1 (16 ounce) can re fried beans
2 cups shredded Cheddar cheese
1 pkg ranch dressing mix
1 cup sour cream
DIRECTIONS;
In a small saucepan, combine beans, cheese,
ranch dressing mix, and sour cream.
Heat the mixture over a medium heat,
stir until well blended and warm.
1 (8-ounce) cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/2 cup pizza sauce
1/4 cup pepperoni, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 cup mozzarella cheese, shredded
DIRECTIONS;
Preheat oven to 350
. Mix together the cream cheese, sour cream,
oregano, and garlic powder.
Spread the mixture into a 9-inch pie plate.
Pour the pizza sauce on top of the cheese mixture.
Top with the pepperoni, onions
and green pepper.
Bake for 10 minutes, remove and
sprinkle with the mozzarella cheese
BAKE for an additional 5 minutes, or until cheese is melted.
8 slices bacon
1 (10 count) pkg refrigerator biscuits
1 medium tomato, chopped
1/2 small onion, chopped
4 ounces Swiss cheese, shredded
1/2 cup mayo
1 teaspoon dried basil
DIRECTIONS;
Preheat oven to 375
Lightly grease a mini-muffin tin.
In a medium skillet, fry bacon.
Drain on paper towels.
Crumble bacon into mixing bowl.
Mix tomato, onion, cheese, mayo, and basil
Separate each biscuit into 2
and shape one biscuit at a time
into the cups of the mini-muffin tin.
Fill biscuits with the bacon mixture.
Bake for 10 to 12 minutes, or until golden brown.
Makes 15 servings
2 (8 ounce) pkg cream cheese, softened
1 pkg dry ranch salad dressing
2 cups shredded Cheddar cheese
1/3 cup beer
DIRECTIONS;
In a medium bowl, combine cream cheese
and dressing mix. Stir in Cheddar cheese, and beer.
The mixture will appear loose
Cover bowl, and refrigerate for
at least 3 hours, overnight if possible.
36 chicken wings
vegetable oil for frying
1 c. butter
2/3 c. catsup
1/2 c. frozen orange juice concentrate, thawed
3 Tbsp. hot pepper sauce
1 1/2 Tbsp. garlic salt
DIRECTIONS;
Remove tips from wings and discard.
Separate first and second joints of wings with a sharp knife.
Pat wings dry
. Deep-fat fry at 350 degrees for
3 to 4 minutes or until golden and crisp
drain on paper towels.
In saucepan, melt butter, add remaining ingredients.
Toss wing pieces in butter mixture and coat evenly.
Spread coated pieces evenly on sheet pan.
Bake at 375 degrees for 15 minutes or until crisp.
1 can refrigerator crescent rolls
3/4 cup sauerkraut
4 ounces Swiss cheese, shredded
12 ounces deli corned beef, shredded
2 Tbsp. thousand island dressing,
DIRECTIONS;
Unroll crescent rolls and separate.
Spread each triangle of dough with
1 tsp Thousand Island dressing.
Top with shredded corned beef, grated cheese, and sauerkraut.
Roll from large to small end.
Place on cookie sheet with point end down.
Bake at 425 for 10-12 minutes or until golden brown.
1 8 ounce cream cheese
1/2 cup sour cream
1/2 tsp. oregano
1/8 tsp. garlic powder
1/2 cup chopped pepperoni
1/4 cup chopped green onions
1/4 cup chopped green peppers
1/2 cup pizza sauce
3/4 cup shredded mozzarella cheese
DIRECTIONS;
Beat cream cheese and sour cream
together add seasonings.
Spread in a baking dish,
top with the sauce.
Sprinkle the pepperoni,
green onions and green peppers
over the top,
Bake 350 for 10 minutes.
Sprinkle the cheese over top
bake until cheese has melted.
Serve with crackers or baked pizza shells.
1 can Underwood deviled ham
1 3 ounce cream cheese, softened
1 cup shredded cheddar cheese
3 TBS. canned chopped green chilies
2 TBS. finely chopped green onions
1/3 cup chopped walnuts
DIRECTIONS;
Mix all except nuts,
shape into a ball then
roll the ball in the nuts.
Chill covered about 2 hours.
Let stand at room temperature
before serving.
2 8 ounce packages cream cheese,
8 ounces cheddar cheese, grated
1 TBS. finely minced onion
1 TBS. minced pimento
2 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
1/4 tsp. garlic, very finely minced
Dash of celery salt
Dash of hot sauce
1 cup finely chopped pecans or walnuts
DIRECTIONS;
Mix all except the nuts
taste andadjust seasonings.
Roll into a ball then
roll the ball in the nuts.
1 can cream of shrimp soup
8 ounces cooked shrimp, diced
(salad shrimp or canned works well)
1 8 ounce package cream cheese,
Mayo as needed
Dash of garlic powder
DIRECTIONS;
Mix all well
Chill
2 cans (4 1/4 ounce)shrimp
1 package (3 ounces) cream cheese
1/4 cup finely chopped green onions
2 teaspoons sour cream
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
Assorted crackers
DIRECTIONS;
Finely chop the rinsed and drained shrimp
place in a bowl.
Stir in the next six ingredients
until well blended.
Cover and refrigerate
for a minimum of 8 hours
Serve with crackers.
1 can (12 oz) buttermilk biscuits
2 T. grated Parmesan cheese
1 tsp onion powder
DIRECTIONS;
Cut each biscuit into thirds
place on a greased baking sheet.
Combine Parmesan cheese and
onion powder;
sprinkle over buiscuits.
Bake at 400' for 7-8 minutes
or until golden brown.
16 ounces light cream cheese, softened
1 can Crab meat, drained and crumbled
2 green onion, minced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package Won ton skins
DIRECTIONS;
In medium bowl,
combine all ingredients
except won ton skins
mix until well blended.
(To prevent won ton skins
from drying out, prepare one
or two rangoon at a time.)
Place 1 teaspoon filling in
center of each won ton skin.
Moisten edges with water;
fold in half to form triangle,
pressing edges to seal.
Pull bottom corners down
and overlap slightly;
moisten one corner and press to seal.
Deep-fry in hot (375 degree) oil
two or three at a time until browned.
Serve warm with mustard or
sweet and sour sauce.
1 lb Bacon
2 Tomatoes, ripe, diced
1 c Sour cream
1 c Mayonnaise
DIRECTIONS;
Fry the bacon very crisp
and drain on paper towels.
When cool, crumble into
small pieces and set aside.
Combine the sour cream and mayo.
Add the bacon and mix well.
Just before serving,
fold in tomatoes and stir gently
1 cup Dry roasted peanuts -- unsalted
1/3 cup Butter or margarine
1 pound Marshmallows
1/2 cup Peanut butter
3 cups Puffed rice cereal
1 cup Apricots -- chopped
1 cup Raisins
DIRECTIONS;
In a large bowl,
combine cereal, apricots,
raisins and peanuts.
In a microwave safe 13"x9" dish,
melt butter and marshmallows
on high for 2 minutes.
Stir; add peanut butter,
cook on high 2 minutes longer.
Stir until well blended,
add cereal mixture to dish
and toss until well coated.
Working quickly with greased hands
form into balls,
using about 1/2 cup per ball.
If mixture begins to harden,
cook on high for 30 seconds,
or until softened.
If desired, mixture can be
spread in unbuttered 13"x9" dish
and cooled and cut into bars.
8 oz. cream cheese, softened
1/2 tsp. vanilla
1/2 c. coconut, toasted
3 Tbsp. milk
DIRECTIONS;
In a small mixer bowl beat
together the cream cheese,
lemon yogurt, honey,
and vanilla till smooth.
Stir in the coconut and milk.
Cover and chill
8 ozCream Cheese softened
4 ozBlue Cheese, Crumbled
4 ozCheddar Cheese; Shredded
2 tsp Mustard; Dijon-style
1 tsP Worcestershire Sauce
1/8 tsp Garlic Powder
1/4 tsp Salt
1/2 cup Pecans; Finely Chopped
3/4 cup Parsley Chopped
Assorted Crackers
Apple Wedges
DIRECTIONS;
Place the cream cheese,
blue cheese, cheddar cheese,
mustard, Worcestershire,
garlic powder, and salt in a bowl
and beat just until well mixed.
Stir in the pecans
Taste and adjust seasoning.
Refrigerate the cheese for 30 minutes
or until slightly firm,
then shape into a ball.
Roll in the chopped parsley to coat
Cover with plastic wrap and
refrigerate until ready to serve.
1 8-oz. pkg. low-fat cream cheese
3 to 4 tablespoons milk
1 teaspoon lemon-herb seasoning (like Mrs. Dash)
1 4-1/4 oz. can tiny shrimp drained
1 T. sliced green onions
1 T. chopped green bell pepper
DIRECTIONS;
In small bowl, combine cream cheese,
milk and lemon-herb seasoning;
beat with mixer until smooth.
Stir in shrimp, onions and bell peppers.
Mix until blended.
Chill in refrigerator at least 4 hours before serving.
Serve with your favorite veggies and/or crackers, etc.
3 cups biscuit mix
1 cup cheddar cheese, shredded
2 cups sweet potatoes, mashed
1 pound sausage
DIRECTIONS;
Combine all ingredients well.
Roll into balls and place on greased sheet pan.
Bake at 350 for 20 minutes, until brown
1 3/4 cups(15-ounce can) LIBBY'S® 100% Pure Pumpkin
2 (8 ounce)cream cheese, softened
2 cups sifted powdered sugar
1 tsp ground cinnamon
1 tsp ground ginger
DIRECTIONS;
BEAT cream cheese and pumpkin in large bowl until smooth.
Add sugar, cinnamon and ginger; mix thoroughly.
Cover; refrigerate at least an 1 hour.
Serve as a dip with
cinnamon graham crackers or sliced apples
1 C. flour
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
2/3 C. milk
2 eggs, beaten
1 lb. Italian bulk sausage
1 pkg. (3 1/2 oz) sliced pepperoni
1 T. chopped onion
2 T. chopped green pepper
1 C. pizza sauce
2 C. shredded Mozzarella cheese
DIRECTIONS;
In a bowl. combine flour, salt, garlic powder and pepper;
stir in milk and eggs.
Pour into a greased 13 x 9 inch baking pan.
In a skillet, cook sausage until no longer pink. Drain.
Sprinkle over the crust.
Top with pepperoni, onion and green pepper.
Bake, uncovered, at 425' for 15 minutes
or until a toothpick inserted near center comes out clean.
Spread with pizza sauce and sprinkle with cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand for 5 minutes before cutting.
(This is so good and different!)
8 oz can crushed pineapple, undrained
3 oz pkg. intant coconut pudding
3/4 c milk
1/2 c sour cream.
====================
Blend all together for 30 sec.
Refrigerate for a few hours to blend flavors.
Serve with fresh fruits.
1 1/2 lbs. lean ground beef
1 Tablespoon cumin powder
2 med. onions chopped
1 clove garlic crushed
Salt and pepper to taste
2 Tablespoons chili powder
1 Tablespoon prepared mustard
1 6 oz. can tomato paste
1 6 oz. can of water
6 hot dogs
====================
Do not brown ground beef first!
Just dump everything together (except the hot dogs)
combine well and simmer until thick.
Grind the hot dogs in food processor and add to meat sauce.
then
spoon it over hot dogs OR hamburgers in buns.
This is an excellent topping to liven up those hot dogs! Has a sweet 'n sour taste
2 c. sauerkraut, rinsed and drained
1/4 c. sweet pickle relish
2 T. brown sugar (or to taste)
1 T.prepared mustard
1/2 tsp. caraway seed (optional)
===================
Combine all ingredients in a saucepan; cook on low heat until heated through.
Serve over hot dogs or smoked sausages.
Recipe from Redlady's Country Cookbook, Snack Attack section
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/3 cup butter
1 cup flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
====================
Combine cheeses and butter and mix well.
Add flour, paprika and cayenne pepper and mix well.
Place tablespoonfuls of dough on an ungreased baking sheet and bake at 400 degrees for 15 minutes.
The Skinny: Use low fat cheeses.
