Roxy15
New member
Pepperoni Dip:
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/8 Tsp. Garlic Powder
1/4 Tsp. Dried Oregano
1 Cup Pizza Sauce
1/2 Cup Pepperoni, Diced
1/4 Cup Chopped Onions
1/4 Cup Chopped Green Bell Pepper
1 Cup Shredded Mozzarella Cheese
Frito Scoops
1. Preheat oven to 350 degrees.
2. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread Pizza Sauce evenly over the cream cheese mixture. Arrange the pepperoni, onion and green bell pepper over the sauce.
3. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly.
***Add Sliced Black Olives, If You Like
Serve with Frito Scoops
Sausage Balls:
1 lb. Italian Sausage
***Mild Or Spicy
1 Cup Sharp Cheddar Cheese, Finely Grated
1/2 Cup Bisquick
Blend all ingredients together until fully incorporated. Shape mixture into 1 inch balls. Place on baking sheet lined with wax paper or foil. Put baking sheet in freezer for 30 min. to 1 hour until the sausage balls are hard (so they won’t stick together in freezer bag). Put the balls in a freezer bag and freeze until ready to use.
Place sausage balls on lightly greased baking sheet and allow to thaw. Preheat oven to 375 degrees.
Bake for 20-25 minutes until golden brown and cooked through.
Turn balls over half way through cooking.
Bacon & Cheddar Potato Skins:
12 Mini Yellow Potatoes, Washed & Cut In Half Lengthwise
1-1/2 T. Olive Oil
1 Tsp. Salt
1 Cup Finely Grated Cheddar Cheese
4 Slices Crispy Fried Bacon, Crumbled
1/2 Cup Sour Cream
4 T. Chopped Green Onions Or Chives
Preheat oven to 450 degrees.
Coat potatoes in Olive Oil and place cut side down on a foil covered baking sheet. Sprinkle with salt and bake for about 15 minutes or until fork is easily inserted.
Remove from baking sheet for faster cooling. Once cooled use a 1/4 teaspoon and scoop out the inside of each potato. Do not scoop out too much. Leave a thin layer all around the potato skin.
Place potatoes back onto baking sheet and fill each cavity with equal amounts of cheese. Sprinkle bacon crumbles over the cheese. Bake for about 2-4 minutes at 450 degrees or until the cheese is completely melted.
Cool for about 10 minutes and top with sour cream and green onions.
Seafood Cocktail Sauce For Deep-Fried Breaded Shrimp & Other Seafood:
5 T. Heinz Chili Sauce
2 T. Lemon Juice
1-1/2 Tsp. Horseradish
1 T. Grated Yellow Onion
2 Drops Tabasco Sauce
Pinch Of Salt
Mix all ingredients well in a bowl.
Put in covered serving bowl; chill.
Potato Skins:
8-(3-in. Long)-Russet Potatoes-(About 2-1/4 lbs.), Scrubbed & Thoroughly Dried
2 T. Unsalted Butter-(1/4 Stick)-Melted
Kosher Salt
Freshly Ground Black Pepper
2 Cups Shredded Sharp Cheddar Cheese
***About 4-oz.s
5-6 Slices Cooked, Crumbled Bacon
1/3 Cup Sour Cream
2 T. Finely Chopped Fresh Chives
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives.
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/8 Tsp. Garlic Powder
1/4 Tsp. Dried Oregano
1 Cup Pizza Sauce
1/2 Cup Pepperoni, Diced
1/4 Cup Chopped Onions
1/4 Cup Chopped Green Bell Pepper
1 Cup Shredded Mozzarella Cheese
Frito Scoops
1. Preheat oven to 350 degrees.
2. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread Pizza Sauce evenly over the cream cheese mixture. Arrange the pepperoni, onion and green bell pepper over the sauce.
3. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly.
***Add Sliced Black Olives, If You Like
Serve with Frito Scoops
Sausage Balls:
1 lb. Italian Sausage
***Mild Or Spicy
1 Cup Sharp Cheddar Cheese, Finely Grated
1/2 Cup Bisquick
Blend all ingredients together until fully incorporated. Shape mixture into 1 inch balls. Place on baking sheet lined with wax paper or foil. Put baking sheet in freezer for 30 min. to 1 hour until the sausage balls are hard (so they won’t stick together in freezer bag). Put the balls in a freezer bag and freeze until ready to use.
Place sausage balls on lightly greased baking sheet and allow to thaw. Preheat oven to 375 degrees.
Bake for 20-25 minutes until golden brown and cooked through.
Turn balls over half way through cooking.
Bacon & Cheddar Potato Skins:
12 Mini Yellow Potatoes, Washed & Cut In Half Lengthwise
1-1/2 T. Olive Oil
1 Tsp. Salt
1 Cup Finely Grated Cheddar Cheese
4 Slices Crispy Fried Bacon, Crumbled
1/2 Cup Sour Cream
4 T. Chopped Green Onions Or Chives
Preheat oven to 450 degrees.
Coat potatoes in Olive Oil and place cut side down on a foil covered baking sheet. Sprinkle with salt and bake for about 15 minutes or until fork is easily inserted.
Remove from baking sheet for faster cooling. Once cooled use a 1/4 teaspoon and scoop out the inside of each potato. Do not scoop out too much. Leave a thin layer all around the potato skin.
Place potatoes back onto baking sheet and fill each cavity with equal amounts of cheese. Sprinkle bacon crumbles over the cheese. Bake for about 2-4 minutes at 450 degrees or until the cheese is completely melted.
Cool for about 10 minutes and top with sour cream and green onions.
Seafood Cocktail Sauce For Deep-Fried Breaded Shrimp & Other Seafood:
5 T. Heinz Chili Sauce
2 T. Lemon Juice
1-1/2 Tsp. Horseradish
1 T. Grated Yellow Onion
2 Drops Tabasco Sauce
Pinch Of Salt
Mix all ingredients well in a bowl.
Put in covered serving bowl; chill.
Potato Skins:
8-(3-in. Long)-Russet Potatoes-(About 2-1/4 lbs.), Scrubbed & Thoroughly Dried
2 T. Unsalted Butter-(1/4 Stick)-Melted
Kosher Salt
Freshly Ground Black Pepper
2 Cups Shredded Sharp Cheddar Cheese
***About 4-oz.s
5-6 Slices Cooked, Crumbled Bacon
1/3 Cup Sour Cream
2 T. Finely Chopped Fresh Chives
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives.
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