Roxy
New member
Bacon Tater Bites:
Bacon slices, cut in half
Tater Tots
American cheese slices
1/2 cup prepared mustard
3 T. brown sugar
1/4 tsp. ginger
According to number of snacks you need, cook bacon until lightly brown, 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 toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixture.
Avocado and Garlic Sour Cream
Source – Rachael Ray
2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced (I use lime)
1 clove garlic
Salt
1 cup sour cream
Add all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Spicy Spanish Rice
1- 1/2 cup. uncooked white rice
1-(10 oz.) can diced tomatoes and green chiles
1-(15 oz.) can stewed tomatoes
1-(1-oz.). envelope taco seasoning
1 large onion, chopped
Combine rice, tomatoes & green chiles, stewed tomatoes and taco seasonings, onion and 1 1/2 c. water in a large saucepan. Bring to a boil, reduce heat and simmer for about 35 minutes or until rice is tender/cooked.
Scalloped Potatoes
1/2 lb. butter or margarine
1 cup flour
1 1/2 tsp. salt
1/4 Velveeta cheese
Bacon Thins cracker crumbs
1/2 cup chopped onion
2 quarts milk
1/2 tsp. pepper
1 gal. sliced, partially cooked potatoes
Melt butter or margarine in large kettle and saute onions. Add flour, salt, pepper, milk and cheese. Cook and stir until thick. Grease pan, 11 x 17. Add cooked potatoes. Pour sauce on top and mix. Sprinkle crushed Bacon thins over top. Bake at 350 until golden brown.
Crockpot Creamy Ranch Potatoes
2 lbs small red potatoes, quartered
1 (8 ounce) package cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
1 (10 3/4 ounce) can condensed cream of potato soup
Put potatoes in 3 1/2 quart Crockpot.
In a small bowl combine cream cheese and salad dressing mix.
Stir in soup. Add potatoes.
Cover-cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hrs.
Stir to blend before serving.
Bacon Cheese Fries
1 (32 ounce) package frozen french fries
1 cup cheddar cheese, shredded
1/2 cup green onions, sliced
1/4 cup bacon, cooked and crumbled
Ranch Salad Dressing
Cook french fries as package directs. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions, and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing. Makes 8 servings.
Bacon slices, cut in half
Tater Tots
American cheese slices
1/2 cup prepared mustard
3 T. brown sugar
1/4 tsp. ginger
According to number of snacks you need, cook bacon until lightly brown, 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 toothpick. Broil, turning once, until bacon is crisp. Combine mustard, brown sugar and ginger, and dip bites in this mixture.
Avocado and Garlic Sour Cream
Source – Rachael Ray
2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced (I use lime)
1 clove garlic
Salt
1 cup sour cream
Add all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Spicy Spanish Rice
1- 1/2 cup. uncooked white rice
1-(10 oz.) can diced tomatoes and green chiles
1-(15 oz.) can stewed tomatoes
1-(1-oz.). envelope taco seasoning
1 large onion, chopped
Combine rice, tomatoes & green chiles, stewed tomatoes and taco seasonings, onion and 1 1/2 c. water in a large saucepan. Bring to a boil, reduce heat and simmer for about 35 minutes or until rice is tender/cooked.
Scalloped Potatoes
1/2 lb. butter or margarine
1 cup flour
1 1/2 tsp. salt
1/4 Velveeta cheese
Bacon Thins cracker crumbs
1/2 cup chopped onion
2 quarts milk
1/2 tsp. pepper
1 gal. sliced, partially cooked potatoes
Melt butter or margarine in large kettle and saute onions. Add flour, salt, pepper, milk and cheese. Cook and stir until thick. Grease pan, 11 x 17. Add cooked potatoes. Pour sauce on top and mix. Sprinkle crushed Bacon thins over top. Bake at 350 until golden brown.
Crockpot Creamy Ranch Potatoes
2 lbs small red potatoes, quartered
1 (8 ounce) package cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
1 (10 3/4 ounce) can condensed cream of potato soup
Put potatoes in 3 1/2 quart Crockpot.
In a small bowl combine cream cheese and salad dressing mix.
Stir in soup. Add potatoes.
Cover-cook on low heat for 7-9 hrs or on high heat 3 1/2-4 1/2 hrs.
Stir to blend before serving.
Bacon Cheese Fries
1 (32 ounce) package frozen french fries
1 cup cheddar cheese, shredded
1/2 cup green onions, sliced
1/4 cup bacon, cooked and crumbled
Ranch Salad Dressing
Cook french fries as package directs. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions, and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing. Makes 8 servings.