Avocado Coleslaw (from our Facebook friend Jennifer)
1 Bag Angel Hair shredded Cabbage
3 Ripe Avocados
1 Cup Mayo
1/2 White Onion, finely diced
Juice of 1 Lime
Salt and Pepper to taste
Peel and mash avocados (no lumps), add mayo and lime juice. Mix w/ slaw. Salt and pepper to taste.
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.
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.
Warm Chicken Nacho Dip
1 (14 ounce) can Rotel, drained
1 (1 pound) Velveeta, cubed
2 large cooked skinless, boneless chicken breast halves, shredded
1/3 cup sour cream
1/4 cup diced green onion
1 1/2 tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste (optional)
1 cup black beans, rinsed and drained
Place the Rotel, Velveeta, chicken meat, sour cream, green onion, taco seasoning, and jalapeno peppers into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans and cook 15 more minutes to reheat.
Slow Cooker Buffalo Chicken Sandwich
4 frozen skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Peel shrimp, and devein, if desired. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
1/2 lb hot sausage
1/2 lb sweet sausage
1 bottle ranch dressing
1/3 cup chopped onion
2 oz chopped black olives
3 cups Monterey Jack/Colby cheese
1 package wonton wrappers
salt to taste
Will need small mini muffin pans for baking.
Mix sausages together and brown in frying pan. Set aside. Set oven to 350 degrees. Add wonton wrappers to muffin pans. Bake for 3 minutes. Remove from oven. Mix sausage and remaining ingredients together. Put spoonful amounts in wontons and bake for 7 minutes.
BBCCD Con Huevos (Bacon Burger Chili Cheese Dog)
1 large kosher hotdog
1 large hand rolled hamburger pattie (diameter should be equal to hotdog length)
4 strips of thick cut bacon
4 pieces of milky, soft, white cheese (provolone or mozz. works great)
1/2 cup of your favorite chili
1 large hoagie roll
1 fried egg (cooked sunny side up)
Slice your hotdog about half way through, the entire length of the hotdog. Insert 1 piece of cheese, bend or fold as necessary. Roll out hamburger ensuring it will encase the cheese dog. Lay 2 pieces of cheese on hamburger, place cheese dog on cheeseburger pattie and roll it up, like a good cigar. Lay out 4 strips of thick cut bacon. Lay remaining cheese on top of that. Place the burger/dog on top of that and roll it up again (might need toothpicks to get it to stay in place).
Wrap the BBCD in aluminum foil and place on a covered grill for about 40 minute, for the last 5 minutes pull off the aluminum foil, and brown it up on the grill (it burns fast due to the bacon).
After it is cooked, heat your chili in a sauce pan. Place the BBCD in the hoagie roll, and apply chili over the top.
Fry your egg in a saute pan then place egg on top of BBCCD.
This recipe is from www.tailgating.com
Smoky Bacon Wraps
1 pound sliced bacon
1 (16 ounce) package miniature smoked sausage links
1 cup packed brown sugar
Cut each bacon strip in half width wise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees F for 30-40 minutes or until bacon is crisp and sausage is heated through.
Best Football Dip Ever
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
Preheat the oven to 400 degrees F (200 degrees C). Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.
Creamy Beef and Pasta Sauce Dip
1 lb extra-lean ground beef
1/2 onion – chopped
1 jar (26 ounces) pasta sauce
1 package (8 ounce) cream cheese
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
2 tablespoons grated Parmesan cheese
In a large skillet cook ground beef and onion until beef crumbles and is no longer pink. Remove beef mixture from skillet and drain well. Wipe skillet with a paper towel. Add pasta sauce, cream cheese, garlic powder, and chili powder to skillet and cook over low for 5 minutes or until thoroughly heated. Stir in beef mixture. Sprinkle with Parmesan cheese. Serve warm with baked tortilla chips, carrots or celery sticks.