Ingredients:
1 cup sour cream
8 oz. cream cheese (softened)
1 4 oz. can black olives chopped
½ cup chopped green onions
1-2 cups shredded cheddar cheese
½ taco seasoning mix
1 10 count package flour tortillas
Salsa
Directions:
Mix all ingredients and spread evenly on tortillas. Roll up, wrap in plastic, chill several hours. Cut in ½" slices. Top with salsa or serve salsa on side.
Texas Twisters
Creamy Spinach Dip
9 oz box of frozen spinach
1 cup fat free mayo
8 oz light sour cream
2 oz pimentos
1/2t celery salt
1/2t dried dill weed
1/4t onion salt
8oz can water chestnuts, diced
Crackers and/or fresh veggies for dipping.
Preparation:
Cook spinach according to package directions. Cool slightly; squeeze to drain well.
Meanwhile, in medium bowl, mix sour cream, mayo, celery salt, dill wee, onion salt. Stir in cooked spinach, water chestnuts, and pimentos.
Cover; refrigerate at least 2 hours to blend flavors. Serve with crackers and veggies.
Enjoy!
Heather
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Deviled Eggs
6 hard-cooked eggs, peeled 3 tablespoons mayonnaise or salad dressing 1/2 teaspoon ground mustard 1/8 teaspoon salt 1/8 teaspoon pepper
dill pickle relish (optional - to taste)1. Cut eggs lengthwise in half. Slip out yolks and mash with fork. 2. Stir in mayonnaise, mustard, salt and pepper and pickle relish. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Brandy Slush
Ingredients: Let these both cool and then add: Stir good and let freeze for at least two days, add 7-Up (or Diet 7-Up) to taste.
2 c. Sugar
4 Black tea bags
2 c. Brandy
1 12-oz frozen lemonade
1 12-oz frozen orange juice
7-Up (Amount depends on how many you will be serving)
Directions:
Boil 4 cups of water with 2 cups of sugar
Boil 2 cups of water with 4 black tea bags and steep after boiling for 3 minutes
Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regularor 98% Fat Free) 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans (I like soggier beans so I used french beans from a can - needed 1.5 cans) 1 1/3 cups French's® French Fried Onions
Festive Bean Spread
INGREDIENTS:
1 (16 ounce) can refried beans
1 cup salsa
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 pint sour cream
1 (1.25 ounce) package taco seasoning mix
1 bunch green onions, chopped
2 tomatoes, chopped
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
DIRECTIONS:
1. First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.
2. Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.
3. Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.
4. Cover with plastic wrap, and chill for about an hour.
Baked Crab Rangoon
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through. For a Crispier Rangoon, Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
Prep Time: 20 min Total Time: 40 min Makes: 12 servings
Easy Apple Crunch
In a bowl, combine flour, sugar, baking powder, salt, and egg; blend well. Sprinkle mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minute. Serve warm, with ice cream or whipped topping.Ingredients:Preparation:Butter an 8-inch square baking dish. Arrange sliced apples in the prepared baking dish.
Pumpkin Chocolate Chip Muffins
Ingredients:
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Grease 24 muffin cups or line with paper muffin liners.
2. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Buffalo Chicken Wing Soup
Ingredients:
6 cups milk
3 cups shredded cooked chicken
3 (10.75 oz) cans condensed cream of chicken soup, undiluted
1 cup sour cream
1/4 cup hot pepper sauce
Directions:
Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
Michael Chiarello's Maple-Pecan Chicken Recipe
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
| 1/4 | cup pure maple or maple-flavored syrup |
| 2 | tablespoons mayonnaise |
| 1/2 | cup Progresso® plain panko crispy bread crumbs |
| 1/2 | cup finely chopped pecans |
| 1. | Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. |
| 2. | In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray. |
| 3. | Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown |
*I used chicken tenders in place of the breasts. Let's hope they are good - I haven't tried this one before! Heather
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Loaded Mashed Potatoes
1 – Five lb Bag of Red Potatoes, quartered skin on
Butter
Milk
8 oz Sour Cream
1-2 cups Shredded Cheddar Cheese
Crumbled Bacon
Chives
Lawry’s Seasoned Salt
Pepper
¼ teaspoon Garlic Powder
Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain the potatoes, and add the butter & milk. Mash until the butter is melted. Mix in the rest of the ingredients and serve.
Slow Cooker Chicken & Sausage Chili
INGREDIENTS DIRECTIONS
Chuck Wagon Chili
INGREDIENTS
- 2 pounds ground beef
- 1 teaspoon butter
- 2 large white onions, chopped
- 2 green bell peppers, seeded and chopped
- 1 habanero pepper, chopped
- 3 (15 ounce) cans kidney beans, drained
- 3 (15 ounce) cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon garlic salt
- 1 drop super-hot hot pepper sauce
DIRECTIONS
- In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
- Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
- Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Courtesy of All Recipes. I have not yet made this one.
White Bean Chicken Chili
INGREDIENTS
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
DIRECTIONS
Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
(I did not make this one yet but it looks good and I want to try it soon!)
Tailgate Chili Serves 12
INGREDIENTS
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
(I did not make this yet but it looks good and wanted to share!)
Emily's Game Day Chili
Ingredients:
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Directions:
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Makes 6 to 8 servings.
Ericka's Chili Recipe
Ingredients:
1 1/2 - 2 lbs. Hamburger
1 Small Onion - diced
1 Can Mild Chili Ready Beans
2 14 oz. Cans of Chili Ready Diced Tomatoes
1 48 oz. Can of Tomato Juice
2 T. Hot Sauce
2 - 3 T. Cumin
2 - 3 T. Chili Powder
1 cup shredded cheddar cheese
8 oz. sour cream
Directions:
Add tomato juice, tomatoes, beans, half of onion, hot sauce and spices in big pan. Cook on medium heat for 1 - 2 hours. Brown hamburger and half on onion; drain fat when hamburger is browned. Add to tomato mixture and continue to cook for 1 - 2 hours total. To serve, spoon soup into individual bowls. Top with cheddar cheese and sour cream (if desired).
Tony Roma's Potato Soup
Change serving sizes here: http://www.cdkitchen.com/recipes/recipetemplate.php?scale=8&mid=55850
Ingredients below are for 8 servings. I was a little short on chicken stock and didn't add as much cornstarch. According to you ladies cornstarch should be whisked with water separately before adding so it doesn't clump up like it did for me :)
Ingredients:
4 medium potatoes -- chopped
6 tablespoons butter
2 cups onion -- diced
4 tablespoons flour
8 cups chicken stock
4 cups water
1/2 cup cornstarch
3 cups instant mashed potatoes -- dry
salt and pepper -- to taste
1 teaspoon basil
2 cups half and half
1 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
4 green onions, chopped (green part only)
Directions:
Bake the potatoes at 400F degrees for 1 hour or until done. When cooked, remove from oven and let cool. Melt the butter in a large saucepan and saute the onion until soft and beginning to brown. Add the flour to the onions and stir well. Add the stock, water, cornstarch, mashed potato flakes and seasonings and bring to a boil. Reduce heat and simmer 5-8 minutes. Slice the cooled potatoes in half and scoop out the flesh. Crumble into saucepan. Add the half-and-half to the pan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the soup is thickened.
To serve, spoon soup into individual bowls. Top with cheddar cheese, crumbled bacon and chopped green onion.
Heather's Caramel Apple Cheesecake
Preheat the oven to 350 degrees F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve. Recipe courtesy Paula Deen.Ingredients
Directions
Quick and Easy Minestrone Soup
Ingredients
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white navy beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 ring of Italian Sausage or other meat, optional
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
Directions: Add a few tablespoons of olive oil and beans, carrots, celery, onion, zucchini. Then when cooked, add broth, tomatoes, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on medium for 10-20 minutes. In a separate pot, boil noodles. Add cooked noodles to the soup. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle Parmesan cheese over top. Garnish with basil, if desired.
Penne with Chicken and Pesto
Go here to change serving sizes: http://allrecipes.com/Recipe/Penne-with-Chicken-and-Pesto/Detail.aspx
Servings: 8
Ingredients:
1 (16 ounce) package penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips | 2 cloves garlic, minced salt and pepper to taste 1 1/4 cups heavy cream 1/4 cup pesto 3 tablespoons grated Parmesan cheese |
Directions:
| 1. | Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. |
| 2. | Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta. |
Heather's Cold Sesame Noodles
6 ounces spaghetti -- or chow mein noodles
1/3 cup reduced-fat peanut butter
1/2 cup water
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 scallions -- chopped
Cook the noodles or spaghetti according to package directions; drain, rinse with cold water, and set aside.
Combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, sugar, vinegar, and sesame oil in a small saucpan. Bring to a boil over medium-high heat, stirring constantly, until well mixed. Remove from the heat and cool about 10 minutes. Toss the noodles with the sauce, sprinkle with the scallions, and serve. Best to be served right away at room temperature.
Chrissy's Asian Salmon or Chicken Wrap
2 green onions, chopped
1/3 cup thinly julienne radishes
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
¼ teaspoon wasabi paste
1/8 teaspoon ground ginger
2 flour tortillas
1 cup cooked white rice
2/3 cup canned salmon drained or flaked salmon filet
2 teaspoons sesame seeds
Directions
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve. (Recipe Yields 2 Wraps)
Fruit Salad
1 can mandarin oranges (save juice from can)1 can pineapple chunks (save juice from can)1 jar maraschino cherries, optional (discard juice)Assortment of "soft" fruit: bananas, kiwi, berries (chopped to same size as other pieces)1/2 c. mandarin orange juice1/2 c. pineapple juice1 box of cook to serve vanilla pudding (do NOT use instant, it will not work!)Put all fruit in large bowl making sure to drain all canned fruits well. Mix pudding mix and juices from oranges and pineapple. Bring to boil and stir often. The mixture will turn a bit thick and a clear, yellow color. Cool this mix completely & pour over fruit. You can vary the amount of pudding you want to include. Mix gently. Refrigerate and serve when chilled!
Summer Beer
INGREDIENTS :
1 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
12 fluid ounces water
12 fluid ounces vodka
1 (12 fluid ounce) can or bottle beer
DIRECTIONS:
Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.
Chrissy's Sour Cream Chicken Enchiladas
1 16 oz container sour cream
2 10 ¾ oz cans of cream of chicken soup
1 4 oz can diced green chilies
2 cups shredded cheddar cheese
¼ cup chopped green onions
¼ cup sliced pitted ripe olives
10 tortillas
4 chicken breasts, boiled and shredded
Heat oven to 350 degrees. Grease a 13x9 inch-baking dish. In a bowl combine sour cream, soup and chilies; mix well. Spoon a large spoonful of the mixture down the center of each tortilla. Reserve ½ cup of cheese for the top; sprinkle each tortilla with cheese. Chicken, onions, and olives. Roll up and place in greased dish. Spoon any remaining mixture over tortillas. Spoon any remaining sour cream mixture over tortillas. Cover with foil.
Bake for 30 minutes and remove foil. Sprinkle with the ½ cup of reserved cheese. Return to oven; bake uncovered for an additional 5 minutes or until the cheese is melted.
Garnish with red peppers, tomatoes, salsa, or lettuce & enjoy!
Roasted Red Pepper Dip for May's Cooking Club
| 15 oz roasted red peppers, packed in water, drained (about 2 cups) | |
| 1 cup plain fat free yogurt 1/2 cup fresh basil 1/2 tsp garlic powder 1/2 tsp black pepper 2 tsp fresh cilantro, finely chopped Directions: In a blender, combine roasted peppers, yogurt, basil, and garlic powder. Puree until smooth. Season to taste with salt and pepper. Garnish with cilantro. Serve with favorite crackers or veggies. | |
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Heather's Buffalo Chicken Dip
8 oz light cream cheese
10 oz can chicken breast (shredded)
1/2 cup fat free ranch
3 T buffalo sauce
4 T finely diced celery
Combine everything but the diced celery.
Microwave 2 - 3 minutes.
Stir in the celery once heated
Serve with rye chips and celery.
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Broccoli slaw
2(3-oz) pkgs oriental flavored ramen
1(16-oz) pkg broccoli slaw
1/2 cup to 1 sunflower seeds (no shells)
1(16-oz) pkg broccoli slaw
1/2 cup to 1 sunflower seeds (no shells)
Dressing:
1/2 granulated sugar
3/4 cup vegetable oil
1/4 cup red wine vinegar
2 packets seasoning mix (fm ramen noodle packages)
Remove seasoning packets from noodles; reserve for use in dressing. Coarsely crumble dry noodles. Combine noodles and broccoli slaw in large bowl. Stir in sunflower seeds.
For dressing, combine sugar, oil, vinegar and noodle seasoning mix in a small saucepan; mix well. Hear over low heat, stirring occasionally, until mixture simmers.
Pour dressing over broccoli mixture; mix well. Refridgerate, covered, until serving time; stir occasionally to thoroughly mix dressing and slaw.
BBQ Pork Sandwiches
Ingredients:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
Erin's BBQ Chicken Quesadillas
Ingredients:
tortillas
tortillas
2 chicken breasts, shredded
shredded cheese
1/2 red onion, sliced
bbq sauce
Directions:
Place tortilla in skillet. Top with chicken bathed in bbq sauce, cheese and onion. *You may add additional bbq sauce depending on your preference* Heat until lightly brown. Fold tortilla in half and place on serving dish. Repeat until all ingredients are used up. I also like to 'pipe' bbq sauce across the top by putting sauce into a ziplock bag and snipping the tip (just the tip, just for a second...) to draw designs along the tops of the quesadillas. Enjoy! :-)
Place tortilla in skillet. Top with chicken bathed in bbq sauce, cheese and onion. *You may add additional bbq sauce depending on your preference* Heat until lightly brown. Fold tortilla in half and place on serving dish. Repeat until all ingredients are used up. I also like to 'pipe' bbq sauce across the top by putting sauce into a ziplock bag and snipping the tip (just the tip, just for a second...) to draw designs along the tops of the quesadillas. Enjoy! :-)
Potato Salad with Country Ranch Dressing
3 lbs round red potatoes, cut in 1-inch pieces
1 small red onion, cut in wedges
6 cloves garlic, minced
2 tbsp. olive oil
1 cup frozen whole kernel corn
¾ cup mayonnaise
2 tbsp. cider vinegar
1 1-oz envelope dry ranch salad dressing mix
¼ tsp. cayenne pepper
1 stalk celery, bias slice
3 hard boiled eggs, peeled and chopped
1 avocado chopped
1. Preheat oven to 425oF . Place potatoes, onion, and garlic in a 15x10x1 baking pan. Drizzle olive oil; toss to coat. Roast uncovered 20 minutes. Stir vegetables; add corn. Roast 15-20 more minutes or until vegetables are tender and browned.
2. For dressing, in large bowl whisk together mayo, vinegar, dressing mix, and cayenne pepper. Add roasted vegetables, toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and pepper. Transfer to serving dish. Sprinkle with parsley. Serve warm or chilled.
Blue Cheese & Bacon Mini Corn Dogs
1 cup all purpose flour
2/3 cup yellow corn meal
2 tbsp. sugar
1 ½ tsp. baking powder
½ tsp. dry mustard
¼ tsp. salt
1 tbsp. shortening
¾ cup milk
¼ cup blue cheese
1 egg
3 slices bacon, cooked and finely crumbled
6 jumbo beef or turkey franks, cut in half crosswise
12 wooden skewers
Fresh Italian flat leaf parsley
Oil for deep frying
Dip: honey mustard, mustard, ketchup or blue cheese dressing
1. In a large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in shortening until mixture resembles fine crumbs. In a blender, combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well.
2. Heat 1 inch of oil in a heave 10-inch skillet over medium heat to 365oF. Pre-heat will take about 15 minutes.
3. Insert skewers into ends of franks. Holding onto skewers, spoon mixture onto franks & slightly spread to completely cover. Place coated franks , 3-4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on baking sheet with paper towel. Keep warm in 200oF oven.
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