Beer Cheese Dip (from Facebook friend Kimberly)
2 – 8 oz pkgs of cream cheese
1 – 8 oz bag of shredded cheddar cheese
1 packet of Hidden Valley Ranch Dressing mix
one bunch of green onions, chopped
half bottle/can of beer (your choice)
Mix all ingredients together with a hand mixer until smooth and creamy. Serve with chips or crackers (Fritos Scoops are awesome with this dip).
Note: Best if prepared the night before you wish to serve it; that way all the flavors blend together.
Pepperoni Dip (from Facebook friend Regina)
2 cups shredded mozzarella
2 cups shredded sharp cheese
2 cups mayo
jalapenos, finely chopped (as much as you like)
onion, finely chopped (as much as you like)
bag of pepperoni
Mix first 5 ingredients together and cook in a casserole dish at 375 for about 15-20 minutes then top with pepperoni and cook for another 10 minutes. Serve with Fritos Scoops.
Chili Cheese dip (from Facebook friend Virginia)
1 – 8 oz pkg cream cheese
1 can chili no beans
1 can chili hot no beans
1 onion, chopped
1- 8 oz pkg shredded cheddar cheese
Spread cream cheese on bottom (needs to soften before using). Mix 2 cans of chili in bowl and add chopped onion. Also add about 1/3 of the cheese and stir. Pour mixture on top of cream cheese. Pour rest of shredded cheese on top. Microwave for 5 minutes. It’s HOT to touch…so be careful getting it out of microwave. Serve with fritos scoops.
Jalapeno Popper Spread
2 (8 oz) packages cream cheese, softened
1 cup mayo
1 (4 oz) can chopped green chilies, drained
2 oz canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese. Microwave on high until hot, about 3 minutes. Serve with your favorite chips or crackers!
Holly Clegg’s Shrimp and Black Bean Chili
1 green bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
1 cup carrots, peeled and shredded
1 Tbs finely chopped pickled jalapeno
1/2 tsp minced garlic
1 Tbs chili powder
1 1/2 tsp cumin
1 – 14.5 oz can chopped tomatoes with juice
1- 16 oz can black beans, drained and rinsed
1/2 cup water
1 lb. medium shrimp, peeled
1-10 oz pkg. frozen corn
Saute the peppers, onion, carrots, jalapeno and garlic until soft (about 6-8 minutes). Stir in chili powder, cumin, tomatoes, black beans, water and shrimp and bring to a boil. Reduce heat and cook 5-10 minutes or until shrimp are pink. Add the corn and cook another 5 minutes.
**Sam’s tips – I used vegetable broth instead of water and added a little extra.
Click here for more from Holly Clegg.
Quick n’ Cheesy Cocktail Swirls
1 can crescent rolls
1-3oz pkg cream cheese, softened
2 Tbs finely chopped onion
1 tsp milk
5 slices bacon, crumbled
1 Tbs grated Parmesan cheese
Heat oven to 375. Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. In small bowl, mix cream cheese, onion and milk; beat until well blended. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle. Sprinkle each with bacon. Roll up, starting at longest side; pinch edges to seal. Cut each roll into 8 slices. Place on ungreased cookie sheet. Sprinkle with cheese. Bake 12 to 15 minutes or until golden brown. Serve warm. Store in refrigerator.
1 – 16 oz package frozen cheese ravioli, thawed
2 large eggs, beaten
2 Tbs milk
salt and freshly ground pepper to taste
2 cups bread crumbs
vegetable oil for frying
1 (26 to 28 ounce) jar of marinara sauce, heated
Heat oil in a deep fryer to 300 F. Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain on paper towels. Serve with warm marinara sauce to dip in.
Chicken Quesadilla Pinwheels
4 flour tortillas
1 cup salsa
2 cups Monterrey Jack cheese
2 cups rotisserie chicken meat
Heat a large skillet over medium heat. Add a flour tortilla, heat it until it is blistered on one side, then turn it over. Scatter 1/2 cup of the cheese on top and cook for 1 minute. Remove to a cutting board. Top the totilla with 1/4 cup of the salsa, spreading it gently to the edges with the back of a spoon. Top with 1/2 cup shredded chicken, then roll the tortilla into a log. Let it stand for a minute before cutting into 1/2 inch slices.
Chili Dog Nachos
1 Tbs vegetable oil
1 lb ground sirloin
salt and pepper
2 hog dogs, sliced into 1/2 inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 Tbs chili powder
2 teaspoons ground cumin
1-8oz can tomato sauce
1-10oz sack shredded yellow cheddar cheese
sour cream, for garnish
2 scallions, chopped, for garnish
Heat a medium skillet over high heat. Add oil, about one turn of the pan. Add the beef and begin to brown and crumble it with a wooden spoon, about two minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire sauce, chili powder and cumin. Cook another 3-5 minutes. Add tomato sauce and simmer five minutes more.
Pre-heat the broiler. Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog topping with cheese. Melt cheese under hot broiler for two minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
Hot Dog Kabobs
hot dogs, cut into 8 chunks
2 large dill pickles, cut into 8 chunks
8 grape tomatoes
8 tater tots
Thread the hot dog chunks on the skewers, followed by the chunks of dill pickle, whole grape tomatoes and defrosted tater tots. Spray the grill with cooking spray and grill until the tots are crisp and the dogs are hot. Drizzle with yellow mustard and ketchup and serve.
Sam’s Spicy Crackers
1 box saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil
Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.
Sam’s Bacon Wraps
1 cup grated Parmesan cheese
2 teaspoons of garlic salt or powder (whichever you prefer)
12 slices of bacon (you can use turkey bacon if you’re trying to cut back on fat)
24 long, thick pretzels
Preheat your oven to 350 degrees. Mix the cheese and garlic salt (or powder) in a shallow bowl and set aside. Cut the slices of bacon in half and wrap a piece around each pretzel. Swirl the bacon so that it starts at the bottom and ends at the top. Place each pretzel stick on a cookie sheet that is lined with parchment paper. Back for about 15 minutes or until the bacon is browned. Take the bacon wrapped pretzels out of the oven and immediately roll bacon wraps in cheese and garlic mixture. Serve pretzels at room temperature.
Pizza Dipping Stix
1 (13 7/8 oz) can refrigerated pizza crusts
30 slices pepperoni (from 3.5 oz package)
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups pizza sauce, warmed
Heat oven to 400 degrees. Grease cookie sheet, or spray with cooking spray. Unroll dough, place on cookie sheet. Starting at the center, press out dough into 13×9-inch rectangle. Bake 7 minutes. Top with pepperoni and cheese. Bake 8-10 minutes longer or until cheese is melted. Cool 2 minutes. Cut pizza in half lengthwise, then cut into 16 (1 1/2 inch) strips. Serve with pizza sauce for dipping.
Sloppy Joe Sliders
1 1/2 tablespoons oil
2 cups chopped onions
3 lbs lean ground beef
2 cups BBQ sauce or ketchup
1 cup classic mustard
1/2 cup Worcestershire sauce
2 (15 oz) packages hamburger slider rolls (a/b 24 rolls)
Heat oil in a large pot. Saute onions 3 minutes until tender. Add ground beef to pot. Cook until brown, stirring to separate meat. Drain well. Stir in BBQ sauce (or ketchup), mustard or Worcestershire. Simmer about 5 minutes until flavors are blended. Spoon onto slider rolls.
Drew’s favorite sausage balls
1-16 oz package of Italian sausage
4 cups shredded cheddar cheese
3 cups all-purpose flour
1/2 cup milk
Preheat oven to 350 degrees, mix ingredients together and roll into balls. Bake for 23-25 minutes.