Roxy
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Bacon Tater Bites
Bacon slices, cut in half
Tater Tots
American Cheese slices
1/2 cup prepared mustard
3 tablespoons brown sugar
1/2 cup ginger
According to number of snacks you need, cook bacon until lightly browned, 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 a toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixure.
Ham Pretzel Pleasers
3 oz. cream cheese
1 cup ground ham
1/4 cup chopped pecans
1/4 teaspoon Worcestershire sauce
Onion juice to taste (or grated onion)-I prefer grated onion
Pretzel sticks
1/2 cup parsley
Combine cream cheese, ground ham, pecans, Worcestershire sauce and sprinkle of onion juice or grated onion. Form into about 2 dozen balls. Roll in crushed parsley and stick pretzel stick in each ball to serve.
Green Chile Meatballs
2 lbs. hamburger
1 egg, beaten
3/4 cup oatmeal
Garlic and onon salt to taste
1 teaspoon salt
1/4 teaspoon pepper
1 small can choped green chilies
1 can taco sauce or jalapeno relish
Mix together above ingredients and shape in small balls. An ice cream scoop or a cookie scoop makes it easier to form into balls. Put in cake pan. Cover with 1 can taco sauce or jalapeno relish. Bake at 375 for 45 minutes or till it looks done
Pork Sausage Links
2 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup catsup
1 tablespoon vinegar
1/2 cup cold water
1 package pork sausage links
1 tablespoon soy sauce
Mix all ingredients together and simmer in a crockpot for 8 hours on low. You can also cut up 6 wieners and put sauce over them.
Tortilla Rollups
8 oz. Cream cheese
8 oz. Sour cream
1 pkg. Hidden valley ranch dressing (or store brand)
Flour tortillas
Black olives - chopped
Green onions - chopped
Green chilies - canned/chopped
Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing.
Spread this over flour tortillas. Then sprinkle the tortilla with chopped black olives, chopped green onions and diced Ortega chilies.
Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours.
Then slice in 1 inch rounds and serve.
HIDDEN VALLEY RANCH OYSTER CRACKERS
1 package(1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
1/2 teaspoon dill weed
3/4 cup salad oil
5 Cups plain oyster crackers (that's one bag full)
(optional: 1/4 teaspoon lemon pepper, 1/4 teaspoon garlic powder)
Preheat oven to 250 degrees F. Combine salad dressing mix with dill weed and oil. Pour over crackers, stir to coat. Place in oven for 15 to 20 minutes on a cookie sheet with crackers spread out. Stir gently halfway through baking.
Oyster Cracker Snacks
2-10 oz. packages oyster crackers
1 cup butter flavor vegetable oil
1-1 oz. envelope Hidden Valley Ranch harvest onion salad dressing mix
1/2 teaspoon dry dill weed
1/2 teaspoon lemon pepper seasoning salt
1/2 teaspoon garlic powder
Pour oil over oyster crackers and mix well. Sprinkle dry ingredients over crackers and mix well. Store covered.
I know that this next recipe sounds wierd lol but, I like it easy
Celery Sticks With Peanut Butter
Cut up some celery and put peanut butter in the middle
Bacon Cheese Logs
1 lb. bacon, fried crisp and crumbled
1/2 cup pecans, chopped
1-8 oz. cream cheese
1/4 teaspoon garlic salt
4 drops Tabasco sauce
Combine all ingredients and shape into 2 rolls, 1" in diameter. Sprinkle 1 teaspoon chili powder on wax paper and roll logs in it. Wrap in wax paper and chill several hours. Slice 1/4" thick and serve on crackers.
Spinach Dip
1 box spinach (frozen, chopped), wring out water
1 cup mayonnaise
1/2 cup dried parsley
1/2 teaspoon dill
1/2 teaspoon Shilling Salad Supreme
Dash garlic salt
1/2 cup chopped onion
Mix all ingredients and chill. Serve with crackers of your choice and/or cut up vegetables.
Bacon and Horseradish Dip
1/2 pound cream cheese, softened
1/2 cup sour cream
1 tablespoon horseradish
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
6 strips bacon, cooked and crumbled
Mix all ingredients and chill. Makes 1 pint.
Super Nachos
2-1 lb. cans refried beans
1 lb. hamburger, browned and drained
1 onion, chopped
Dash of Tabasco
4 oz. can chopped green chilies, drained
3 cups shredded Cheddar cheese or use Mexican cheese
3/4 cup hot taco sauce
1/3 cup chopped green onions
1 can drained black olives
1 cup sour cream
Avocado, mashed
Lemon
In a 11x15" pan, layer ingredients in the order as listed. Layer 1- beans; layer 2- hamburger, browned and drained with chopped onion and dash of Tabasco; layer 3 -green chilies, drained; layer 4 cheese, layer 5 taco sauce. After baking, remove from oven and sprinkle with green onions and black olives. In the center, add sour cream topped with mashed avacado and lemon. Serve with tortilla or chips of your choice.
Sooper Scooper Dip
2-8 oz. packages cream cheese
1/2 cup milk
2 pounds ground beef
1 package taco powder
1 small can mild or hot green chiies, chopped
4 medium tomatoes, peeled, seed and sliced
1 cup chopped onion
Chopped lettuce
8-oz. taco sauce-mild or hot
8 oz. shredded Cheddar cheese or Mexican cheese
Whip cream cheese and milk, spread on large, flat tray, scoop side like pizza crust. Brown ground beef and add taco powder and 1/2 cup water. Simmer according to directions on package. Spread over cheese. Layer chilies, onions, taco sauce, chopped lettuce, tomatoes and cheese in that order. Serve with tortilla chips.
Bacon slices, cut in half
Tater Tots
American Cheese slices
1/2 cup prepared mustard
3 tablespoons brown sugar
1/2 cup ginger
According to number of snacks you need, cook bacon until lightly browned, 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 a toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixure.
Ham Pretzel Pleasers
3 oz. cream cheese
1 cup ground ham
1/4 cup chopped pecans
1/4 teaspoon Worcestershire sauce
Onion juice to taste (or grated onion)-I prefer grated onion
Pretzel sticks
1/2 cup parsley
Combine cream cheese, ground ham, pecans, Worcestershire sauce and sprinkle of onion juice or grated onion. Form into about 2 dozen balls. Roll in crushed parsley and stick pretzel stick in each ball to serve.
Green Chile Meatballs
2 lbs. hamburger
1 egg, beaten
3/4 cup oatmeal
Garlic and onon salt to taste
1 teaspoon salt
1/4 teaspoon pepper
1 small can choped green chilies
1 can taco sauce or jalapeno relish
Mix together above ingredients and shape in small balls. An ice cream scoop or a cookie scoop makes it easier to form into balls. Put in cake pan. Cover with 1 can taco sauce or jalapeno relish. Bake at 375 for 45 minutes or till it looks done
Pork Sausage Links
2 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup catsup
1 tablespoon vinegar
1/2 cup cold water
1 package pork sausage links
1 tablespoon soy sauce
Mix all ingredients together and simmer in a crockpot for 8 hours on low. You can also cut up 6 wieners and put sauce over them.
Tortilla Rollups
8 oz. Cream cheese
8 oz. Sour cream
1 pkg. Hidden valley ranch dressing (or store brand)
Flour tortillas
Black olives - chopped
Green onions - chopped
Green chilies - canned/chopped
Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing.
Spread this over flour tortillas. Then sprinkle the tortilla with chopped black olives, chopped green onions and diced Ortega chilies.
Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours.
Then slice in 1 inch rounds and serve.
HIDDEN VALLEY RANCH OYSTER CRACKERS
1 package(1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
1/2 teaspoon dill weed
3/4 cup salad oil
5 Cups plain oyster crackers (that's one bag full)
(optional: 1/4 teaspoon lemon pepper, 1/4 teaspoon garlic powder)
Preheat oven to 250 degrees F. Combine salad dressing mix with dill weed and oil. Pour over crackers, stir to coat. Place in oven for 15 to 20 minutes on a cookie sheet with crackers spread out. Stir gently halfway through baking.
Oyster Cracker Snacks
2-10 oz. packages oyster crackers
1 cup butter flavor vegetable oil
1-1 oz. envelope Hidden Valley Ranch harvest onion salad dressing mix
1/2 teaspoon dry dill weed
1/2 teaspoon lemon pepper seasoning salt
1/2 teaspoon garlic powder
Pour oil over oyster crackers and mix well. Sprinkle dry ingredients over crackers and mix well. Store covered.
I know that this next recipe sounds wierd lol but, I like it
easyCelery Sticks With Peanut Butter
Cut up some celery and put peanut butter in the middle
Bacon Cheese Logs
1 lb. bacon, fried crisp and crumbled
1/2 cup pecans, chopped
1-8 oz. cream cheese
1/4 teaspoon garlic salt
4 drops Tabasco sauce
Combine all ingredients and shape into 2 rolls, 1" in diameter. Sprinkle 1 teaspoon chili powder on wax paper and roll logs in it. Wrap in wax paper and chill several hours. Slice 1/4" thick and serve on crackers.
Spinach Dip
1 box spinach (frozen, chopped), wring out water
1 cup mayonnaise
1/2 cup dried parsley
1/2 teaspoon dill
1/2 teaspoon Shilling Salad Supreme
Dash garlic salt
1/2 cup chopped onion
Mix all ingredients and chill. Serve with crackers of your choice and/or cut up vegetables.
Bacon and Horseradish Dip
1/2 pound cream cheese, softened
1/2 cup sour cream
1 tablespoon horseradish
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
6 strips bacon, cooked and crumbled
Mix all ingredients and chill. Makes 1 pint.
Super Nachos
2-1 lb. cans refried beans
1 lb. hamburger, browned and drained
1 onion, chopped
Dash of Tabasco
4 oz. can chopped green chilies, drained
3 cups shredded Cheddar cheese or use Mexican cheese
3/4 cup hot taco sauce
1/3 cup chopped green onions
1 can drained black olives
1 cup sour cream
Avocado, mashed
Lemon
In a 11x15" pan, layer ingredients in the order as listed. Layer 1- beans; layer 2- hamburger, browned and drained with chopped onion and dash of Tabasco; layer 3 -green chilies, drained; layer 4 cheese, layer 5 taco sauce. After baking, remove from oven and sprinkle with green onions and black olives. In the center, add sour cream topped with mashed avacado and lemon. Serve with tortilla or chips of your choice.
Sooper Scooper Dip
2-8 oz. packages cream cheese
1/2 cup milk
2 pounds ground beef
1 package taco powder
1 small can mild or hot green chiies, chopped
4 medium tomatoes, peeled, seed and sliced
1 cup chopped onion
Chopped lettuce
8-oz. taco sauce-mild or hot
8 oz. shredded Cheddar cheese or Mexican cheese
Whip cream cheese and milk, spread on large, flat tray, scoop side like pizza crust. Brown ground beef and add taco powder and 1/2 cup water. Simmer according to directions on package. Spread over cheese. Layer chilies, onions, taco sauce, chopped lettuce, tomatoes and cheese in that order. Serve with tortilla chips.
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