Roxy15
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Spinach Dip:
1-(10-oz.) Pkg. Frozen Chopped Spinach, Cooked, Cooled & Squeezed Dry
1-(16-oz.) Container Sour Cream
1 Cup Hellman’s Or Best Food’s Real Mayonnaise
1 Pkg. Knorr Vegetable Recipe Mix
1-(8-oz.) Can Water Chestnuts, Drained & Chopped
3 Green Onions, Chopped
Combine all ingredients; put in covered serving bowl and refrigerate 2 hours.
Serve with crackers/chips/veggies.
BLT Dip:
1 Cup-(8-oz.s)-Sour Cream
1 Cup Mayonnaise
1 Cup-(4-oz.s) Shredded Cheddar Cheese
1 Cup Chopped Seeded Tomatoes
6 Bacon Strips, Cooked & Crumbled
1 T. Chopped Green Onion-(Opt.)
Assorted Crackers
In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon.
Put in covered serving dish and refrigerate at least 2 hours.
Garnish with green onion, if desired.
Serve with crackers.
Taco Beef Nuggets With Chuy's Jalapeno Lime Sauce:
Taco Beef Nuggets With Chuy's Jalapeno Lime Sauce:
1 lb. Ground Beef Round
2 T. Taco Seasoning Mix
1-(4-oz.) Can Chopped Mild Green Chiles, Drained
16 Cubes Co-Jack Cheese-(1/2-in.)
1 Egg White
1 T. Water
2 Cups Crushed Nacho Cheese-Flavored Tortilla Chips
Sauce:
6 T. Prepared Thick Taco Sauce
3 T. Honey
1. Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
3. Spray large baking pan with non-stick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15-30 minutes to medium (160°F) doneness, until not pink and juices show no pink color.
4. Meanwhile, combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.
Chuy's Jalapeno Lime Sauce:
3 Cups Hidden Valley Ranch Dressing
1/4 Cup Green Chiles, Roasted, Peeled & Seeded
***Canned-Ok
1/4 Cup Pickled Jalapeno Peppers, Sliced-(From A Jar)
1-1/2 T. Fresh Lime Juice
3 T. Fresh Cilantro Leaves, Chopped
1 Roma Tomato, Diced & Seeded
1. Pulse all ingredients in a blender, in batches, until smooth.
2. Chill and use as needed.
Pretzel Mustard Dip:
1 Cup-(8-oz.) Sour Cream
1 Cup Mayonnaise
1 Cup Prepared Mustard
1/2 Cup Sugar
1/4 Dried Minced Onion
1 Envelope Hidden Valley Ranch Dressing Mix
1 T. Prepared Horseradish
In bowl, combine first 7 ingredients.
Cover and refrigerate at least 30 minutes. Serve with pretzels, Pita Chips, Veggies, Crackers, etc.
Spicy Taco Dip:
1 lb. Spicy Italian Sausage
1 Can Refried Beans
1-(8-oz.) Jar Medium Salsa
2 Cups Shredded Cheddar Cheese
2 Cups Monterey Jack Cheese
1-(4-oz.) Jar Sliced Black Olives, Drained
1 Cup Sliced Green Onions, With Tops
2 Cups Sour Cream
Preheat oven to 350 degrees.
Crumble sausage into medium skillet. Cook over medium heat until browned stirring occasionally; drain off any drippings.
Spread Refried Beans in ungreased 2-1/2 quart shallow baking dish, then top with sausage.
Pour Salsa over sausage; sprinkle with cheese.
Sprinkle sliced black olives and onions over top.
Bake 20-30 minutes or until heated through.
Spread with sour cream while hot and serve with Tortilla Chips.
Shrimp Bacon Bites:
2 lbs. Deli Shrimp
Amazing Taste Seafood Seasoning-(1 Packet Or Use More Or Less-To Taste)
3 Bunches Garlic, Slivered
2 Glass Jars Homemade Chili Sauce
2 Packages Bacon; Cut In Slices To Fit Around Shrimp
***You can freeze bacon; frozen bacon is easier to cut and it doesn’t take long to thaw out.
Wash shrimp under cold water in colander; pat dry with paper towel.
Put shrimp in a large bowl and sprinkle Amazing Taste Seafood Seasoning over shrimp; toss to coat.
In another bowl, mix garlic and Homemade Chili Sauce; pour over shrimp; toss to coat; cover and refrigerate at least 2 hours, stirring occasionally.
Cut bacon slices into halves. Cook bacon until limp; drain and put on a paper towel-lined plate.
Wrap each shrimp in bacon piece; secure with wooden pick.
***If you have some bacon left over, just put the rest of top of the shrimp when broiling or baking.
Set oven control to low broil with tops 2-3 inches from heat, until bacon is crisp.
Or you can bake it in the oven at 550 degrees for less than 10 minutes; keep an eye out on it!
Queso Fundido al Tequila:
1 T. Olive Or Vegetable Oil
1 Large Ripe Tomato-(10-oz.)-Cored, Seeded-(If You Wish)-And Cut Into 1/4-in. Pieces
1 Medium Onion, Cut Into 1/4-in. Pieces
Hot Green Chiles, To Taste
***Roughly 1 Large Jalapeno Or 2 Large Serranos; Stemmed, Seeded-(If You Wish) & Finely Chopped
3 T. Tequila; Preferably A Silver-(Blanco)-Tequila
8-oz.s Chihuahua Or Other Mexican Melting Cheese; Such As Quesadilla Or Asadero, Shredded-(You’ll Have About 2 Cups)
1/2 Cup Chopped Cilantro
Heat the oil in a very large-(12-inch)-skillet over medium-high heat. Add the tomato, onion and Chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes.
Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite.) If you choose this route, simply shake the pan back and forth until the flames subside and the Tequila has reduced to a glaze.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.
Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.
***You can also use this with chorizo or shrimp.
Dip/Spread:
4 Cups-(16-oz.) Cheddar Cheese, Grated
***Any Old Cheddar
1 Medium Onion, Finely Chopped
3 Cloves Garlic, Minced
6 Jalapeno Peppers, Chopped
1 Cup Mayonnaise
1/2 Cup Green Onion, Chopped
1 T. Garlic Salt
In the food processor, running, toss the garlic to mince. Remove the stems from the jalapeños and rough chop discarding most of the ribs and seeds. Add, with the rough chopped onions, to the garlic and pulse until finely chopped but, not pureé, Switch to a grating blade and grate the cheese. Switch to the plastic blade, add remaining ingredients and pulse to blend well.
Put in serving bowl and refrigerate overnight.
Serve With Toasted Pita Wedges, Crackers/Veggies/Poppers Or Whatever You Prefer.
1-(10-oz.) Pkg. Frozen Chopped Spinach, Cooked, Cooled & Squeezed Dry
1-(16-oz.) Container Sour Cream
1 Cup Hellman’s Or Best Food’s Real Mayonnaise
1 Pkg. Knorr Vegetable Recipe Mix
1-(8-oz.) Can Water Chestnuts, Drained & Chopped
3 Green Onions, Chopped
Combine all ingredients; put in covered serving bowl and refrigerate 2 hours.
Serve with crackers/chips/veggies.
BLT Dip:
1 Cup-(8-oz.s)-Sour Cream
1 Cup Mayonnaise
1 Cup-(4-oz.s) Shredded Cheddar Cheese
1 Cup Chopped Seeded Tomatoes
6 Bacon Strips, Cooked & Crumbled
1 T. Chopped Green Onion-(Opt.)
Assorted Crackers
In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon.
Put in covered serving dish and refrigerate at least 2 hours.
Garnish with green onion, if desired.
Serve with crackers.
Taco Beef Nuggets With Chuy's Jalapeno Lime Sauce:
Taco Beef Nuggets With Chuy's Jalapeno Lime Sauce:
1 lb. Ground Beef Round
2 T. Taco Seasoning Mix
1-(4-oz.) Can Chopped Mild Green Chiles, Drained
16 Cubes Co-Jack Cheese-(1/2-in.)
1 Egg White
1 T. Water
2 Cups Crushed Nacho Cheese-Flavored Tortilla Chips
Sauce:
6 T. Prepared Thick Taco Sauce
3 T. Honey
1. Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
3. Spray large baking pan with non-stick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15-30 minutes to medium (160°F) doneness, until not pink and juices show no pink color.
4. Meanwhile, combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.
Chuy's Jalapeno Lime Sauce:
3 Cups Hidden Valley Ranch Dressing
1/4 Cup Green Chiles, Roasted, Peeled & Seeded
***Canned-Ok
1/4 Cup Pickled Jalapeno Peppers, Sliced-(From A Jar)
1-1/2 T. Fresh Lime Juice
3 T. Fresh Cilantro Leaves, Chopped
1 Roma Tomato, Diced & Seeded
1. Pulse all ingredients in a blender, in batches, until smooth.
2. Chill and use as needed.
Pretzel Mustard Dip:
1 Cup-(8-oz.) Sour Cream
1 Cup Mayonnaise
1 Cup Prepared Mustard
1/2 Cup Sugar
1/4 Dried Minced Onion
1 Envelope Hidden Valley Ranch Dressing Mix
1 T. Prepared Horseradish
In bowl, combine first 7 ingredients.
Cover and refrigerate at least 30 minutes. Serve with pretzels, Pita Chips, Veggies, Crackers, etc.
Spicy Taco Dip:
1 lb. Spicy Italian Sausage
1 Can Refried Beans
1-(8-oz.) Jar Medium Salsa
2 Cups Shredded Cheddar Cheese
2 Cups Monterey Jack Cheese
1-(4-oz.) Jar Sliced Black Olives, Drained
1 Cup Sliced Green Onions, With Tops
2 Cups Sour Cream
Preheat oven to 350 degrees.
Crumble sausage into medium skillet. Cook over medium heat until browned stirring occasionally; drain off any drippings.
Spread Refried Beans in ungreased 2-1/2 quart shallow baking dish, then top with sausage.
Pour Salsa over sausage; sprinkle with cheese.
Sprinkle sliced black olives and onions over top.
Bake 20-30 minutes or until heated through.
Spread with sour cream while hot and serve with Tortilla Chips.
Shrimp Bacon Bites:
2 lbs. Deli Shrimp
Amazing Taste Seafood Seasoning-(1 Packet Or Use More Or Less-To Taste)
3 Bunches Garlic, Slivered
2 Glass Jars Homemade Chili Sauce
2 Packages Bacon; Cut In Slices To Fit Around Shrimp
***You can freeze bacon; frozen bacon is easier to cut and it doesn’t take long to thaw out.
Wash shrimp under cold water in colander; pat dry with paper towel.
Put shrimp in a large bowl and sprinkle Amazing Taste Seafood Seasoning over shrimp; toss to coat.
In another bowl, mix garlic and Homemade Chili Sauce; pour over shrimp; toss to coat; cover and refrigerate at least 2 hours, stirring occasionally.
Cut bacon slices into halves. Cook bacon until limp; drain and put on a paper towel-lined plate.
Wrap each shrimp in bacon piece; secure with wooden pick.
***If you have some bacon left over, just put the rest of top of the shrimp when broiling or baking.
Set oven control to low broil with tops 2-3 inches from heat, until bacon is crisp.
Or you can bake it in the oven at 550 degrees for less than 10 minutes; keep an eye out on it!
Queso Fundido al Tequila:
1 T. Olive Or Vegetable Oil
1 Large Ripe Tomato-(10-oz.)-Cored, Seeded-(If You Wish)-And Cut Into 1/4-in. Pieces
1 Medium Onion, Cut Into 1/4-in. Pieces
Hot Green Chiles, To Taste
***Roughly 1 Large Jalapeno Or 2 Large Serranos; Stemmed, Seeded-(If You Wish) & Finely Chopped
3 T. Tequila; Preferably A Silver-(Blanco)-Tequila
8-oz.s Chihuahua Or Other Mexican Melting Cheese; Such As Quesadilla Or Asadero, Shredded-(You’ll Have About 2 Cups)
1/2 Cup Chopped Cilantro
Heat the oil in a very large-(12-inch)-skillet over medium-high heat. Add the tomato, onion and Chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes.
Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite.) If you choose this route, simply shake the pan back and forth until the flames subside and the Tequila has reduced to a glaze.
Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.
Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.
***You can also use this with chorizo or shrimp.
Dip/Spread:
4 Cups-(16-oz.) Cheddar Cheese, Grated
***Any Old Cheddar
1 Medium Onion, Finely Chopped
3 Cloves Garlic, Minced
6 Jalapeno Peppers, Chopped
1 Cup Mayonnaise
1/2 Cup Green Onion, Chopped
1 T. Garlic Salt
In the food processor, running, toss the garlic to mince. Remove the stems from the jalapeños and rough chop discarding most of the ribs and seeds. Add, with the rough chopped onions, to the garlic and pulse until finely chopped but, not pureé, Switch to a grating blade and grate the cheese. Switch to the plastic blade, add remaining ingredients and pulse to blend well.
Put in serving bowl and refrigerate overnight.
Serve With Toasted Pita Wedges, Crackers/Veggies/Poppers Or Whatever You Prefer.
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