Seven Layer Taco Dip
1 envelope (1 ounce size) taco seasoning mix
1 can (16 ounce size) re-fried beans
1 package (8 ounce size) cream cheese, softened
1 container (16 ounce size) sour cream
1 jar (16 ounce size) salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can (6 ounce size) sliced black olives, drained
2 cups shredded Cheddar cheese
Directions: Spread the refried beans onto a large serving platter.
Blend the taco seasoning mix, sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
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Cold Taco Dip
Ingredients:
16 oz. softened cream cheese
16 oz. sour cream
1 envelope taco seasoning
shredded lettuce
2 medium tomatoes, diced
8 oz. shredded cheddar cheese
Directions:
Place softened cream cheese, sour cream and taco seasoning in mixing bowl. Mix with electric mixer until smooth. Spread mixture in the bottom of a 9" x 13". Place shredded lettuce all over the top of the cream cheese mixture. Next, sprinkle shredded cheese on the lettuce. Top with diced tomatoes. Chill until ready to serve.
Serve with tortilla chips.
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Ingredients:
3 lbs. chicken wings
3/4 c. barbeque sauce
3 tbsp. oil
1/4 c. spicy brown mustard
2/3 c. honey
1/4 c. soy sauce
1/2 c. orange juice
2 tbsp. grated ginger (substitute 1 1/2-2 teaspoons powder ginger if you prefer)
Directions:
Cut off and discard tips of chicken wings and cut remaining pieces in two. Arrange in a 9x13 baking dish. Combine barbeque sauce, oil, mustard, honey, soy sauce, ginger and orange juice. Pour over wings. Bake in a 400 degree oven for 40-45 minutes or until browned. Turn the pieces over half way through baking time.
You can prepare this dish ahead and let marinate overnight.
***For easy clean up---wrap the baking pan in foil before filling.
Serves 10-12
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Ingredients:
2 1/2 lbs. pre-cooked packaged meatballs
1 1/3 c. chili sauce
1/2 c. grape jelly
Directions:
Mix chili sauce and grape jelly into crockpot. Stir well to blend. Add the pre-cooked meatballs. Stir gently to evenly coat the meatballs.
Cook on low for 5 hours.
Serves approximately 12 or more
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Buffalo Chicken Quesadillas
Ingredients:
4 cups chicken, cooked and shredded
3/4 cup Buffalo wing sauce
2 cups shredded Monterrey Jack cheese
12 flour tortillas (soft taco size)
Blue cheese dressing and celery sticks, for serving
Directions:
In a large bowl, combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas. Heat a large skillet over medium heat and coat with nonstick cooking spray. Cook the quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.
Serves 6 to 8
Cheese-Stuffed Mushrooms
Ingredients:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1 (10-ounce package) frozen chopped spinach
24 fresh mushrooms, stems removed
1 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese. Mix well. Add more salt to taste if you like. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.
Makes 2 dozen
Easy Cheeseball
Ingredients:
3 8 oz. packages Cream Cheese (room temp)
1 package Dry Ranch Dip Mix
2 cup of finely shredded Sharp Cheddar Cheese
1 cup chopped ham
Optional: finely chopped nuts, crisp chopped bacon, chopped parsley, or additional cheddar cheese, all can be used to roll the finished ball in for garnish.
Directions:
Cream the cream cheese, add ranch dip and mix well. Add the shredded cheese and ham. Divide in half and shape each portion into a ball on plastic wrap. Roll the balls in one of the optional garnishes if you like. Wrap in plastic wrap and refrigerate for a few hours or until firm. I add ham to one portion and leave one plain for those who don't like meat in theirs.
Serve with crackers or veggies.
Ingredients:
4 cups chicken, cooked and shredded
3/4 cup Buffalo wing sauce
2 cups shredded Monterrey Jack cheese
12 flour tortillas (soft taco size)
Blue cheese dressing and celery sticks, for serving
Directions:
In a large bowl, combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas and top with remaining 6 tortillas. Heat a large skillet over medium heat and coat with nonstick cooking spray. Cook the quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.
Serves 6 to 8
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Ingredients:
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup finely chopped green onion with tops
4 ounces feta cheese
2 ounces cream cheese
1 (10-ounce package) frozen chopped spinach
24 fresh mushrooms, stems removed
1 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and parmesan cheese. Mix well. Add more salt to taste if you like. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.
Makes 2 dozen
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Ingredients:
3 8 oz. packages Cream Cheese (room temp)
1 package Dry Ranch Dip Mix
2 cup of finely shredded Sharp Cheddar Cheese
1 cup chopped ham
Optional: finely chopped nuts, crisp chopped bacon, chopped parsley, or additional cheddar cheese, all can be used to roll the finished ball in for garnish.
Directions:
Cream the cream cheese, add ranch dip and mix well. Add the shredded cheese and ham. Divide in half and shape each portion into a ball on plastic wrap. Roll the balls in one of the optional garnishes if you like. Wrap in plastic wrap and refrigerate for a few hours or until firm. I add ham to one portion and leave one plain for those who don't like meat in theirs.
Serve with crackers or veggies.
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