Sam’s Jalapeno Poppers
1 8oz block of cream cheese, room temperature
1 cup Monterrey jack cheese, shredded
10 slices of bacon
Salt, pepper, garlic powder and onion powder to taste
Baked Potato Dip
1 tub (16 oz) sour cream
1/2 cup mayonnaise
4 oz cheddar cheese, shredded (1 cup)
4 scallions, finely chopped
6 slices bacon, cooked crisp and crumbled
accompaniments: potato chips and cut-up raw veggies for dipping
Mix ingredients in a medium bowl until blended. Cover and refrigerate at least 2 hours for flavors to blend, or overnight. Serve with chips and vegetables.
Producer Emilie’s BLT Dip
1 lb bacon, cooked and cut into bite size pieces
1 cup mayo
1 cup sour cream
1 tomato peeled, seeded and diced OR a small can of diced, drained tomatoes
2 tablespoons minced green onion
1 pkg (8 oz) cream cheese
2 cups shredded cheddar cheese
Garlic powder, to taste
4 or 5 dashes of hot sauce (if your family or party likes it a little hot!)
Serve with Ritz Toasted Chips.
Preheat oven to 350 degrees. Place bacon in large, deep skillet. Cook over medium high heat until evenly brown, Drain on paper towels then cut into bite size pieces. In a medium bowl, combine mayo, sour cream, cream cheese, green onions and cheddar cheese. Add cut up bacon to the mixture. Place dip in baking dish and bake for 350 degrees for 20 minutes before serving. Top with diced tomatoes (tomatoes are optional…it is delicious without the tomatoes AND with!).
Big Ben’s Buffalo Chicken Sliders
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup carrots
2 cups crumbled blue cheese
2/3 cup buffalo wing sauce
12 dinner rolls, split
Preheat an oven to 400 degrees. Mix together the chicken, celery, carrots, blue cheese and wing sauce in a 9×13 inch baking dish. Bake the buffalo wing mixture in preheated oven until heated through about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Cheese Head Packer Puffs
1 Tablespoon butter
1 Tablespoon olive oil
1/2 teaspoon salt
Cayenne pepper, to taste
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 cup asiago cheese, finely shredded
1/2 cup Parmesan cheese, grated
1/2 cup Colby jack cheese, shredded
Preheat oven to 400 degrees. In a small saucepan, combine the butter, oil, salt, cayenne pepper and water; bring to boil. Add the flour all at once; stir until the mixture forms a smooth ball. Cook over low heat until the mixture is drier, but still smooth; place in a mixing bowl. Beat in eggs, one at a time; stir in cheese. Drop tablespoonfuls of the batter onto greased baking sheets. Bake for 20 minutes or until lightly browned and firm. Serve immediately.
1 can (13.8 oz) refrigerated pizza crust
1 jar (24 to 26 oz) mini meatball pasta sauce
1 cup shredded Italian cheese blend
Preheat the oven to 425. Line baking sheet with nonstick foil. Unroll crust on a cutting board and stretch dough to a 12 inch square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet. Pour sauce into a bowl. Using a slotted spoon equally distribute meatballs in center of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.
Polamalu Pull Aparts
3 Tablespoons butter, melted
1 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayo or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 box (9 oz) frozen, chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon basil leaves, if desired
1/4 teaspoon black pepper
2 cans (8 oz) garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired
Heat oven to 350 degrees. Spray 12-cup fluted tube cake pan with non-stick cooking spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside. In medium bowl, mix cream cheese, mayo, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 Tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
Sweet and Spicy “Touchdown” Thai Wings
1/2 cup rice vinegar
1/2 cup 2 tablespoons white sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons sherry
3 cloves garlic, minced
1/2 tablespoon dried crushed chili
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1 egg, beaten
3 lbs chicken wings, cut into drumettes and flats
peanut oil for frying
Place the vinegar, white sugar, water, fish sauce, sherry, garlic, and chili in a small sauce pan over medium-high heat. Bring to a boil, reduce the heat to medium, and let boil until reduced by half, about 10 minutes, stirring occasionally. Whisk in the cornstarch and water mixture and let boil until sauce thickens, about 2 minutes. Remove from heat and set aside.
In a shallow bowl, mix together the flour, 1/2 cup of cornstarch, and baking powder. Place the beaten egg in another shallow bowl. Pat the wings dry with a paper towel. Working in bathes of a few wings at a time, toss the wings in the flour mixture, then coat in the egg, and toss again in the flour mixture, continue until all wings are battered.
Preheat oven to 200 degrees. Fill a 12 inch cast iron skillet with 1 inch of peanut oil. Bring the oil to 375 degrees over medium high heat . Place half of the ings in the oil and fry until golden brown on first side, then flip and continue to fry until second side is browned, 5-7 minutes per side. Remove wings to a paper towel lined plate, then place in the oven to stay warm. Repeat with the second batch of wings.
Place all of the wings in a large bowl. Pour in the reserved sauce and toss to coat. Place wings on a plate and serve immediately.