Roxy
New member
Devil Wings:
12 oz.s of Red Devil or Frank's Hot Sauce
1-8 oz. bottle Italian Salad Dressing
5 lbs. chicken wings or drummettes, rinsed
1-2 gallon-resealable freezer bag
Sliced Jalapeno Peppers
In a freezer bag, mix hot sauce with salad dressing. Keep 1 cup for basting & dipping. Add chicken wings or drummettes to bag; seal & refrigerate at least 2 hour, turning bag several times. Grill wings over low heat or bake at 350 for 45 minutes or until done, basting with reserved sauce. Garnish with Jalapeno Peppers.
Southwestern Roll-Ups:
Flour tortillas
1-(16-oz.) container sour cream
1-(15-oz.) Onion Soup & Dip Mix
1/4 cup prepared salsa
2 jalapeno peppers, chopped
In medium bowl, combine all ingredients & mix well. Cover & chill 2 hours. Stir.
Spread 1/3 to 1/2 cup chilled dip on flour tortillas; roll up. Cover & chill 2 hours; cut into 1-inch slices before serving.
Salsa Roll-Ups:
Mix 4 oz.s (1/2 of 8-oz. pkg.) softened Philadelphia Neufchatel Cheese, 1/3 cream cheese, 3 T. thick-n-chunky salsa. Spread evenly onto 4 flour tortillas, top with 1/2 cup Kraft-Mexican (4 cheese) Style. Sprinkle lightly with chili powder. Roll up each tortilla tightly. Cut each crosswise into 5 slices. Arrange cut-down (side) on serving platter. Makes 10 servings; 2 roll-ups each.
Hot & Spicy Chex Party Mix:
1/4 cup margarine or butter
1 T. Worcestershire Sauce
2 to 3 tsp.s Tobasco Pepper Sauce
1-1/4 tsp.s Lawry's Seasoned Salt
2-2/3 cups Corn Chex
2-2/3 cups Rice Chex
2-2/3 cups Wheat Chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1. Melt margarine in open roasting pan in preheated 250 F. oven. Stir in seasonings
2. Gradually add cereals, nuts, pretzels and cheese crackers; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in an airtight container.
Jimmy Deen Sausage Balls:
2 lbs. Jimmy Dean Regular Sausage
1-1/2 cups all-purpose baking/bisuit mic
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped celery
1/2 tsp. garlic powder
Preheat oven to 375. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown.
Makes about 6 dozen.
*Sausage Cheeseballs can be frozen uncooked.
Mexican Roll-Ups:
1-1 oz. pkg. Hidden Valley Ranch Dip Mix
1-8 oz. pkg. cream cheese, softened
1-4.25 oz. can chopped black olives-drained
1-4-oz. can green chili peppers-drained & minced
1/4 cup green pepper-minced
Flour tortillas
Combine all ingredients (except tortillas) in a bowl. Spread mixture, about 1/8" thick, onto tortillas. Roll up tortillas. Slice into 1" sections. Refrigerate before serving.
BBQ Little Smokies:
1-(16 oz). pkg. little smokies
1(-18 oz). jar grape jelly
1-((18-oz.) jar chili sauce
Mix the grape jelly and the chili sauce in a crockpt. Add little smokies; stir well. Cook on low for 1-1/2 to 1 hours or until heated through.
BBQ Little Smokies:
1 pkg. little smokies
1 cup Cookies BBQ Sauce
2 T. grape jelly
Put BBQ sauce & grape jelly in a crockpot & stir well. Add smokies-stir and cook on low for 1-1/2 to 2 hours.
Ultimate Nachos:
1 lb. hamburger
3/4 cup water
1 pkg. Taco Seasoning
1 can refried beans
5 cups tortilla chips
2 cups salsa
1 cup shredded Cheddar Cheese (4 oz.)
1/3 cup nacho sliced jalapeno peppers
Cook hamburger in medium skillet over medium high heat until browned, stirring to seperate meat. Pout off fat.
Add water & taco seasoing. Heat to a boil. Cover over low heat for 5 minutes; stirring occasionally.
Heat refried beans.
Place tortilla chips on a large platter. Layer beef, beans, salsa, cheese & peppers over the tortilla chips.
Grilled Shrimp Scampi:
1/4 cup olive oil
1/4 cup lemon juice
3 T. fresh parsley-chopped
1/4 cup minced garlic
Ground black pepper
1/4 tsp. crushed red pepper flakes
1-1/2 lbs. shrimp
1. In a medium non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper & crused red pepper.
2. Set aside.
3. Thread thawed shrimp onto skeweres and cover with marinade for 30 minutes.
4, Preheat grill for high heat.
5. Grill for about 2 to 3 minutes on eah side, or until done & brush with remaining marinade left over in the pan.
4 Minute Spicy Garlic Shrimp:
12 shrimp (Jumbo Sized-peeled, deveined & tails intact)
2 T. olive oil
2 garlic cloves-crushed with the side of a knife
1/4 tsp. red pepper flakes
1 tsp. McCormick Steak Seasoning or Nebraska Steak Seasoning-can buy Ne. Steak Seasoning At Albertson's
1 tsp. lemon zest
1 T. fresh parsley (chopped)
2 tsp.s lemon juice
Heat a large skillet over medium-high heat. Add olive oil, garlic, red pepper flaskes & shrimp.
Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or just until pink.
Toss with lemon zest, juice and chopped parsley.
Remove shrimp to a serving platter leaving garlic cloves in the pan.
Yummy Chicken Wings:
12-18 chicken wings
1/3 cup soy sauce
1 tsp. ginger
2 garlic cloves, minced
1 T. honey
2 tsp. oil
Combine all ingredients in a crockpot. Cook on low for 6-8 hours.
Louisiana Hot & Spicy Shrimp:
Ingredients:
1 cup Lawry's Louisiana Red Pepper Marinade With Lemon Juice
1-1/2 lbs. uncooked medium shrimp, peeled & deveined
Directions:
In a large resealable bag, pour 3/4 cup Lawry's Louisisana Red Pepper Marinade With Lemon Juice over shrimp, turn to coat. Close bag & marinade in refrigerator for 30 minutes.
Remove shirmp from marinade, discading marinade. On skewers, thread shrimp. Grill or broil shrimp, turning once & brushing with remainning 1/4 cup marinade, until shrimp turn pink.
Cook Time: 6 minutes
12 oz.s of Red Devil or Frank's Hot Sauce
1-8 oz. bottle Italian Salad Dressing
5 lbs. chicken wings or drummettes, rinsed
1-2 gallon-resealable freezer bag
Sliced Jalapeno Peppers
In a freezer bag, mix hot sauce with salad dressing. Keep 1 cup for basting & dipping. Add chicken wings or drummettes to bag; seal & refrigerate at least 2 hour, turning bag several times. Grill wings over low heat or bake at 350 for 45 minutes or until done, basting with reserved sauce. Garnish with Jalapeno Peppers.
Southwestern Roll-Ups:
Flour tortillas
1-(16-oz.) container sour cream
1-(15-oz.) Onion Soup & Dip Mix
1/4 cup prepared salsa
2 jalapeno peppers, chopped
In medium bowl, combine all ingredients & mix well. Cover & chill 2 hours. Stir.
Spread 1/3 to 1/2 cup chilled dip on flour tortillas; roll up. Cover & chill 2 hours; cut into 1-inch slices before serving.
Salsa Roll-Ups:
Mix 4 oz.s (1/2 of 8-oz. pkg.) softened Philadelphia Neufchatel Cheese, 1/3 cream cheese, 3 T. thick-n-chunky salsa. Spread evenly onto 4 flour tortillas, top with 1/2 cup Kraft-Mexican (4 cheese) Style. Sprinkle lightly with chili powder. Roll up each tortilla tightly. Cut each crosswise into 5 slices. Arrange cut-down (side) on serving platter. Makes 10 servings; 2 roll-ups each.
Hot & Spicy Chex Party Mix:
1/4 cup margarine or butter
1 T. Worcestershire Sauce
2 to 3 tsp.s Tobasco Pepper Sauce
1-1/4 tsp.s Lawry's Seasoned Salt
2-2/3 cups Corn Chex
2-2/3 cups Rice Chex
2-2/3 cups Wheat Chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1. Melt margarine in open roasting pan in preheated 250 F. oven. Stir in seasonings
2. Gradually add cereals, nuts, pretzels and cheese crackers; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in an airtight container.
Jimmy Deen Sausage Balls:
2 lbs. Jimmy Dean Regular Sausage
1-1/2 cups all-purpose baking/bisuit mic
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped celery
1/2 tsp. garlic powder
Preheat oven to 375. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown.
Makes about 6 dozen.
*Sausage Cheeseballs can be frozen uncooked.
Mexican Roll-Ups:
1-1 oz. pkg. Hidden Valley Ranch Dip Mix
1-8 oz. pkg. cream cheese, softened
1-4.25 oz. can chopped black olives-drained
1-4-oz. can green chili peppers-drained & minced
1/4 cup green pepper-minced
Flour tortillas
Combine all ingredients (except tortillas) in a bowl. Spread mixture, about 1/8" thick, onto tortillas. Roll up tortillas. Slice into 1" sections. Refrigerate before serving.
BBQ Little Smokies:
1-(16 oz). pkg. little smokies
1(-18 oz). jar grape jelly
1-((18-oz.) jar chili sauce
Mix the grape jelly and the chili sauce in a crockpt. Add little smokies; stir well. Cook on low for 1-1/2 to 1 hours or until heated through.
BBQ Little Smokies:
1 pkg. little smokies
1 cup Cookies BBQ Sauce
2 T. grape jelly
Put BBQ sauce & grape jelly in a crockpot & stir well. Add smokies-stir and cook on low for 1-1/2 to 2 hours.
Ultimate Nachos:
1 lb. hamburger
3/4 cup water
1 pkg. Taco Seasoning
1 can refried beans
5 cups tortilla chips
2 cups salsa
1 cup shredded Cheddar Cheese (4 oz.)
1/3 cup nacho sliced jalapeno peppers
Cook hamburger in medium skillet over medium high heat until browned, stirring to seperate meat. Pout off fat.
Add water & taco seasoing. Heat to a boil. Cover over low heat for 5 minutes; stirring occasionally.
Heat refried beans.
Place tortilla chips on a large platter. Layer beef, beans, salsa, cheese & peppers over the tortilla chips.
Grilled Shrimp Scampi:
1/4 cup olive oil
1/4 cup lemon juice
3 T. fresh parsley-chopped
1/4 cup minced garlic
Ground black pepper
1/4 tsp. crushed red pepper flakes
1-1/2 lbs. shrimp
1. In a medium non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper & crused red pepper.
2. Set aside.
3. Thread thawed shrimp onto skeweres and cover with marinade for 30 minutes.
4, Preheat grill for high heat.
5. Grill for about 2 to 3 minutes on eah side, or until done & brush with remaining marinade left over in the pan.
4 Minute Spicy Garlic Shrimp:
12 shrimp (Jumbo Sized-peeled, deveined & tails intact)
2 T. olive oil
2 garlic cloves-crushed with the side of a knife
1/4 tsp. red pepper flakes
1 tsp. McCormick Steak Seasoning or Nebraska Steak Seasoning-can buy Ne. Steak Seasoning At Albertson's
1 tsp. lemon zest
1 T. fresh parsley (chopped)
2 tsp.s lemon juice
Heat a large skillet over medium-high heat. Add olive oil, garlic, red pepper flaskes & shrimp.
Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or just until pink.
Toss with lemon zest, juice and chopped parsley.
Remove shrimp to a serving platter leaving garlic cloves in the pan.
Yummy Chicken Wings:
12-18 chicken wings
1/3 cup soy sauce
1 tsp. ginger
2 garlic cloves, minced
1 T. honey
2 tsp. oil
Combine all ingredients in a crockpot. Cook on low for 6-8 hours.
Louisiana Hot & Spicy Shrimp:
Ingredients:
1 cup Lawry's Louisiana Red Pepper Marinade With Lemon Juice
1-1/2 lbs. uncooked medium shrimp, peeled & deveined
Directions:
In a large resealable bag, pour 3/4 cup Lawry's Louisisana Red Pepper Marinade With Lemon Juice over shrimp, turn to coat. Close bag & marinade in refrigerator for 30 minutes.
Remove shirmp from marinade, discading marinade. On skewers, thread shrimp. Grill or broil shrimp, turning once & brushing with remainning 1/4 cup marinade, until shrimp turn pink.
Cook Time: 6 minutes
Last edited by a moderator: