Roxy
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Taco Dip:
1 pound ground beef
1 medium onion, chopped
dash pepper
1 pound process cheese product, cubed
1 (8-ounce) bottle taco sauce
1/4 cup water
1 medium tomato, chopped
1 medium green pepper, chopped
1 (2-1/4-ounce) can sliced ripe olives, drained
Tortilla chips
In a large saucepan over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until the cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with tortilla chips.
Party Pizzas:
Yield: 3 dozen
1 pound ground beef
1 pound bulk Italian sausage
1 pound process American cheese, cubed
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 (1-pound) loaf sliced party rye bread
In a large skillet, brown the beef and sausage; drain. Add cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1-2 tablespoons hot mixture on each slice of bread. Place on an ungreased baking sheet. Bake at 350' for 10-15 minutes or until heated through. Pizzas may be frozen and baked 15-20 minutes without thawing.
Party Mix:
1 (11-ounce) package pretzels
1 (10-1/2-ounce) package miniature peanut butter filled butter-flavored crackers
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 tablespoons vanilla extract
1 teaspoon baking soda
1 (10-ounce) package M&M's
1 (18-1/2-ounce) package candy corn
In a large bowl, combine pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15-in. x 10-in. baking pan. Bake at 250' for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers.
Oyster Cracker Snack:
2 (10-ounce) packages oyster crackers
3/4 cup vegetable or canola oil
1 envelope ranch salad dressing mix
1 teaspoon dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.
Nacho Cheese Dip:
1/4 pound bulk spicy pork or Mexican-style sausage
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 pound process American cheese, cubed
3/4 cup salsa
Tortilla chips or raw vegetables
In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 2-3 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 2-3 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.
Microwave Pizza Dip:
1 cup each chopped onion, mushrooms and green pepper
1 1/2 cups (6-ounces) shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided
2 teaspoons dried parsley flakes
3/4 cup chopped pepperoni, hard salami or fully cooked Polish sausage
3/4 cup pizza sauce
Crisp breadsticks or garlic toast
In a 1-qt. microwave-safe dish, combine the onion, mushrooms and green pepper. Cover and microwave on high for 2-3 minutes or until vegetables are crisp-tender; drain on paper towels. In a small bowl, combine the mozzarella, 1/2 cup Parmesan and parsley. Spread vegetable mixture in an 8-in. square microwave-safe dish. Top with pepperoni, cheese mixture and pizza sauce. Microwave, uncovered, at 70% power for 5-8 minutes or until cheese is melted, rotating a half turn once. Top with remaining Parmesan. Serve warm with breadsticks or garlic toast.
Mexican Pizza:
2 (8-ounce) tubes refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1 cup (8-ounces) sour cream
1 pound ground beef
1 envelope taco seasoning mix
1 (2-1/2-ounce) can sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce
Unroll crescent dough and place in an ungreased 15-in. x 10-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375' for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
Mexican Chicken Wings:
12 whole chicken wings (about 2-1/2 pounds) (see Note)
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
Jalapeno Cilantro Dip:
2 1/2 cups (20-ounces) sour cream
3 cups loosely packed fresh cilantro or parsley leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat. Transfer to a greased 13-in. x 9-in. baking pan. bake, uncovered, at 375' for 50-55 minutes or until juices run clear and coating is set, turning once. Meanwhile, in a blender or food processor, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.
Notes: 2-1/2 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
1 pound ground beef
1 medium onion, chopped
dash pepper
1 pound process cheese product, cubed
1 (8-ounce) bottle taco sauce
1/4 cup water
1 medium tomato, chopped
1 medium green pepper, chopped
1 (2-1/4-ounce) can sliced ripe olives, drained
Tortilla chips
In a large saucepan over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until the cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with tortilla chips.
Party Pizzas:
Yield: 3 dozen
1 pound ground beef
1 pound bulk Italian sausage
1 pound process American cheese, cubed
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
1 (1-pound) loaf sliced party rye bread
In a large skillet, brown the beef and sausage; drain. Add cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1-2 tablespoons hot mixture on each slice of bread. Place on an ungreased baking sheet. Bake at 350' for 10-15 minutes or until heated through. Pizzas may be frozen and baked 15-20 minutes without thawing.
Party Mix:
1 (11-ounce) package pretzels
1 (10-1/2-ounce) package miniature peanut butter filled butter-flavored crackers
1 cup dry roasted peanuts
1 cup sugar
1/2 cup butter or margarine
1/2 cup light corn syrup
2 tablespoons vanilla extract
1 teaspoon baking soda
1 (10-ounce) package M&M's
1 (18-1/2-ounce) package candy corn
In a large bowl, combine pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15-in. x 10-in. baking pan. Bake at 250' for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M's and candy corn. Cool completely. Store in airtight containers.
Oyster Cracker Snack:
2 (10-ounce) packages oyster crackers
3/4 cup vegetable or canola oil
1 envelope ranch salad dressing mix
1 teaspoon dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper seasoning
Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.
Nacho Cheese Dip:
1/4 pound bulk spicy pork or Mexican-style sausage
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 pound process American cheese, cubed
3/4 cup salsa
Tortilla chips or raw vegetables
In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 2-3 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 2-3 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.
Microwave Pizza Dip:
1 cup each chopped onion, mushrooms and green pepper
1 1/2 cups (6-ounces) shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided
2 teaspoons dried parsley flakes
3/4 cup chopped pepperoni, hard salami or fully cooked Polish sausage
3/4 cup pizza sauce
Crisp breadsticks or garlic toast
In a 1-qt. microwave-safe dish, combine the onion, mushrooms and green pepper. Cover and microwave on high for 2-3 minutes or until vegetables are crisp-tender; drain on paper towels. In a small bowl, combine the mozzarella, 1/2 cup Parmesan and parsley. Spread vegetable mixture in an 8-in. square microwave-safe dish. Top with pepperoni, cheese mixture and pizza sauce. Microwave, uncovered, at 70% power for 5-8 minutes or until cheese is melted, rotating a half turn once. Top with remaining Parmesan. Serve warm with breadsticks or garlic toast.
Mexican Pizza:
2 (8-ounce) tubes refrigerated crescent rolls
1 (8-ounce) package cream cheese, softened
1 cup (8-ounces) sour cream
1 pound ground beef
1 envelope taco seasoning mix
1 (2-1/2-ounce) can sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce
Unroll crescent dough and place in an ungreased 15-in. x 10-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375' for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
Mexican Chicken Wings:
12 whole chicken wings (about 2-1/2 pounds) (see Note)
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/4 teaspoon cayenne pepper
Jalapeno Cilantro Dip:
2 1/2 cups (20-ounces) sour cream
3 cups loosely packed fresh cilantro or parsley leaves
6 green onions, cut into 3-inch pieces
4 jalapeno peppers, seeded
3 teaspoons salt
Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine the flour, cornmeal, cumin, salt, pepper and cayenne. Add the chicken wings, a few at a time, and shake to coat. Transfer to a greased 13-in. x 9-in. baking pan. bake, uncovered, at 375' for 50-55 minutes or until juices run clear and coating is set, turning once. Meanwhile, in a blender or food processor, combine the dip ingredients; cover and process until blended. Refrigerate until serving. Serve with wings.
Notes: 2-1/2 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.