1 pound of ribeye, thinly sliced
4 tablespoons of butter, divided
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon of garlic powder
2 cans of crescent dough
12 slices of provolone cheese
Egg wash, for brushing
Italian seasoning, for garnish
Warm cheese sauce, for dipping
Chopped fresh parsley, for garnish
Preheat oven to 375 degrees F.
In a skillet, sear ribeye with half the butter until caramelized. Transfer ribeye into a bowl.
In the same skillet, sauté onions with the remaining butter. Add bell peppers, then season with a couple pinches of salt and pepper, as well as the garlic powder. Sauté until caramelized.
Place the cooked ribeye onto the vegetables, gently stir to incorporate and remove from heat.
Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with pointy side facing out, overlapping slightly to form a circle.
Place a slice of provolone in the middle of the ring, and repeat around the circle with a total of 6 slices. Top with ribeye and caramelized vegetables, then with the remaining 6 cheese slices.
Fold over the triangles to seal. Brush with egg wash and sprinkle with Italian seasoning.
Bake for 20 to 30 minutes until golden and bubbly.
Garnish with parsley, then slice and enjoy with a bowl of warm cheese sauce in the center.


1 cup cheddar cheese
4 oz. Jalapeño peppers, diced
2 green onions, diced
12 tsp. garlic powder
8 oz. cream cheese, softened
1 package wonton wrappers
Vegetable oil, for frying
In a mixing bowl, combine cheddar, peppers, green onions, garlic powder, and cream cheese. Stir thoroughly until all ingredients are mixed.
Lay out first wonton wrapper. Place 1 Tbsp. of filling mixture in the center.
Roll wrapper up tightly and use water to seal the edges. Repeat process for each wrapper.
Heat oil to 350 °F on the stovetop.
Fry each roll 1 to 2 minutes on each side, until brown and crispy.
Serve and enjoy!

2 pounds ground beef
1 cup bread crumbs
1 egg, beaten
1 cup milk
1/2 cup BBQ Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3-4 medium/large yellow onions
1 package of Bacon
Additional BBQ Sauce for dipping
In a large bowl, combine the ground beef, crumbs, egg, milk, ½ cup BBQ, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers. Stuff your meatball mix between two Onion Layers (essentially making an onion seal around a large meatball). Bake in a dish with sides (to catch grease) at 425 for approx 40 minutes or until internal temp 165.

1 (14 oz.) regular Kielbasa, sliced
1 (20 oz.) can pineapple chunks, reserve juice
3 Tbsp. Teriyaki sauce
1 Tbsp. sweet chili sauce
1 Tbsp. honey
1 Tbsp. pineapple juice (from can)
1. Preheat oven to 425-f degrees. Line a baking sheet with parchment paper.
2. Place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them.
3. In a small bowl combine remaining ingredients. Place kielbasa bites onto the baking sheet and brush glaze over tops and sides of bites.
4. Bake for 15 to 20 minutes until hot. Let cool slightly and serve warm.

Marinate sliced tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 7 minutes or a little tender. Meanwhile, sauté spinach and garlic with a dash of salt and lemon juice. Put spinach on top of tomatoes and sprinkle with cheese of your choice (I chose Italian blend) and broil til cheese is golden!

Make lots, because they will go fast!
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1 ...pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar
1. Preheat oven to 375F.
2. Cut the bacon into thirds and wrap each smokie.(small sausage)
3. Place all the wrapped smokies in a single layer in a baking dish.
4. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
5. Pour the butter and brown sugar mixture on the smokies and bacon.
6. Then take the other cup of brown sugar and sprinkle evenly over the smokies.
7. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Sm Chocolate Instant Pudding
¾ c Kahlua
¾ c Coconut Rum
4oz Cool Whip (Extra Creamy preferred but not required)
Whisk Kahlua and Instant Pudding together until as thick as it will get (1-2 minutes). Once it has thickened, add Liquor and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip.
Fill almost ¾ of a 1oz plastic shot cup with the mixture then cover and place in the freezer.
It does take several hours to set. For BEST results, I let them set overnight. May use little ice cream tester spoons when serving them.   
Impress your guests by serving appetizers and salads in individual edible Parmesan bowls.
Shredded Parmesan cheese
Parchment paper square
Two small bowls
1.  Mound a large handful of Parmesan on a square of baking parchment, and gently press and spread to create a circle of cheese.  You want the diameter of the circle to be slightly larger than the diameter of your bowl.
2. Place the parchment in the microwave and cook on high for about a minute to a minute and a half. Keep an eye on the cheese - you want to it be golden brown. While it cooks, get your two bowls ready, so that you can work quickly.
3. Open the microwave door and place one bowl, right side up, in the middle of the cheese round.
4. Pull the parchment out of the microwave, keeping the bowl on top, and quickly flip it. 
5. Place the other bowl, upside down, on top of the parchment and press down. Your Parmesan cheese round and the parchment should be squeezed between the two bowls. Hold for 10-15 seconds until cheese hardens.
6. Remove bowls and parchment. You will be left with a delicious bowl made of cheese! Now fill it as you please. 

Mix all ingredients together.
Bring to a boil and then stir and simmer for 2 minutes before adding to the popcorn!
1 C. Brown Sugar
1/2 cup butter
1 C. light Karo syrup
1 can sweetened condensed milk
It really is that simple.
Pour over approx. 3 bags of microwave popcorn! You can bake for a few minutes to crunch it up or put in the refrigerator to harden the caramel!

½ cup peanut butter
3 tbsps soft butter
1 tsp vanilla
1 cup Rice Krispies
½ cup chopped pecans
1 cup shredded coconut
Mix together,refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour.
Melt the following together in a double –boiler:
1 package chocolate chips,
1 square sweet chocolate
Keep on low so that chocolate remains soft.
Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well.
Note: They are very popular at The balls can also refrigerated over night or may be frozen, and then dipped in chocolate.

1 pkg egg roll wrappers
1 jar pickle spears
1 pkg thin sliced ham, beef or turkey
1 pkg cream cheese
Heat oil in a shallow pan.
Layer an egg roll wrap diagonally with slice of meat, cream cheese and a pickle spear. Roll as you would an egg roll (from the diagonal, tucking in the sides as you roll.) Lay in pan, seam down then turning till cooked golden brown.
Dip in salsa or ranch or whatever dip you enjoy!

2 jalapeño chilies, quartered (leave the seeds in if you like it hotter)
4 green onions, coarsely chopped
2 (8-ounce) packages cream cheese, at room temperature
1/2of a .4-ounce package ranch dressing mix
1/2 teaspoon freshly ground black pepper
10 large flour tortillas
5 cups loosely packed fresh spinach, washed and dried
5 to 7 Roma tomatoes, seeded and very thinly sliced
salsa or Louisiana-style hot sauce, for serving
Put the jalapenos and onions in a food processor, and process for 3 to 5 seconds, until well chopped.
Add the cream cheese, dressing mix, and pepper, and process again until all is well mixed. Using a spatula or butter knife, spread the mixture evenly over one side of each flour tortilla. Arrange 1⁄2 cup spinach and a few tomato slices on top of the mixture on each tortilla. Roll up each tortilla, making a tight roll. Once all are rolled and stacked on a plate, cover with plastic wrap or foil and put them in the fridge to chill for about an hour. Using a sharp chef’s knife, slice each rolled tortilla into 1⁄2-inch-thick rounds. Arrange attractively on a serving platter. Serve with salsa or Louisiana-style hot sauce on the side.

1 lb. sausage, uncooked (you can use regular or hot)
8 oz. cream cheese, softened
1 1/4 cups Bisquick baking mix( or low carb bake mix)
4 oz. cheddar cheese, shredded
preheat oven to 400°. Mix all ingredients until well combined. roll into 1 inch balls. Bake for 20-25 minutes or until golden.
Dipping sauce:
1/2 cup mayo
1/2 cup sour cream
2 tablespoons dijon mustard
1 tablespoon white wine vinegar
2-6 drops hot sauce
1 medium garlic clove, crushed
Combine all ingredients. chill until serving.

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
2 cups powdered sugar
1 1/2 tablespoons milk
Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

12 fresh jalapeno peppers
12 slices of bacon
24 little smokies
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub
To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin, so proceed with caution if you choose not to heed my advice. Trimming these guys is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.Top each one of the jalapeno “boats” with a little smokey.Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.Since bacon already contains a good amount of sodium, you’ll want to season the buffalo turds with a sugar based rub. If you’re the do-it-yourself type, a nice blend of brown sugar and cayenne pepper works great on these bad boys as well.Cooking the buffalo turds is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your turds will spill out all over your smoker.Once your buffalo turds are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with some warmed up Fischer & Wieser raspberry chipotle sauce

4 to 6 green tomatoes, sliced
2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it) mixed with 2 large eggs
2 cups White Lily (self-rising) flour mixed with 1 cup stone-ground (medium) cornmeal, ½ tsp. garlic powder, ½ tsp. onion powder, generous pinch of salt, and freshly ground black pepper
2 cups canola oil mixed with
1 cup (2 sticks) unsalted butter
(or 1 cup canola oil, 1 cup butter, and 1 cup pork fat)
Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels. Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess. In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF (use a candy thermometer). Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags

1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray. Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half. Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon. Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown

Just took small 4 x 4 Wonton wrappers and pushed them into a muffin pan that was sprayed with Pam. Blind baked them @ 350 for 5 - 10 min. In a bowl added 1 can of cream of mushroom soup (for a moist product) plus about 1/2 lb of pulled pork and 1 cup of cheese. mixed well and put about 1 T into each cup. Pressed down and put back in the oven for 10 min or so. Then took out and put 1 T of pulled pork on top with some BBQ sauce. Put back in the oven for another 10 min or so then Top with a T of your favorite coleslaw and drizzle with a little more sauce. They are pretty tasty.

1 Cup Water
Box of Strawberries
Packet of Strawberry Jello
3/4 Cup Tequila
1/4 Cup Triple Sec

1 pack Bacon
4-5 Sweet Onions
2 T Black Pepper
1/2 cup Sriracha Hot Sauce
2 T Mayo
1 tsp Lime Juice
Cut onions into 1/2 inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or toothpick. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250-350 degrees. To make the spicy sriracha mayo, combine 2 T of mayo, 1 T of sriracha sauce, and 1 tsp of lime juice. Mix well.

1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray. Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half. Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon. Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown. 

2 crescent roll tubes
1 LB ground ...beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced)
Avocado Sour cream
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in. Bake at 350 degrees until pastry is golden brown (30 min). Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

1 stick melted butter
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder
1 box Ritz crackers
Toss box of Ritz crackers with all 5 ingredients.  Bake in 300 degree oven for 15 minutes

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour. Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight. Yield: about 2 dozen

1 can of Pillsbury Grand Flaky Layers Biscuits
1 Box of instant Vanilla JELL-O
1 1/2 Cups of Cinnamon Sugar
Oil for frying
A flavor injector (usually found by the marinades and bbq sauces)
Unroll the biscuits and cut them into fourths. Roll each piece into a ball. Prepare the instant Vanilla pudding according to the directions and set aside, or feel free to make your own Pastry Cream.In a medium pot heat up about 2″ of Canola Oil. Place about 4 balls at a time into the hot (350 degrees) oil and fry until both sides are evenly golden. Straight from the oil into the Cinnamon, coat the hot Poppers in the Cinnamon Sugar…and coat them good. Carefully inject each popper with some of the Vanilla Pudding. Pile up a gorgeous Snickerdoodle mountain of them. Eat your way to the top one Popper at a time!

1 lb ground sausage
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter, cubed
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided
In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top. Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.

Mix the white layer first and fill your Jell-O shot cups about 1/3 full (about ¼ inch deep on a 2oz cup), then chill till firm. Mix the orange layer and fill the cups till they’re about 2/3 full. Keep in mind that you’ll need a little room at the top because you won’t be filling the cups to the brim with the final layer. After the orange layer has chilled, mix up the yellow layer and top off the shots.
White Layer
1 envelope Knox unflavored gelatin
1/2 cup water
1/2 cup canned, unsweetened coconut milk
1/4 cup sugar
1/2 cup Vanilla Schnapps
Sprinkle the gelatin over the coconut milk and water in a saucepan and let sit for a few minutes. Heat over low heat, stirring, until the gelatin starts to dissolve. Add the sugar and stir till dissolved. Cool till just warm. Stir in the vanilla schnapps.
Orange Layer
3 oz. pkg Orange Jell-O
1 cup water
4 oz. Orange sherbet (about one scoop)
1/2 cup Vanilla schnapps
3 Tbsp Butterscotch schnapps (optional)
Orange food coloring (if desired)
Bring the water to a boil. Add to Jell-O and stir till dissolved. Add sherbet while still warm and mix thoroughly as it melts. Allow to cool to room temperature. Stir in vanilla and butterscotch schnapps. Add a few drops of orange food coloring to make the color more vivid if you want to.
Yellow Layer
3 oz. pkg Pineapple Jell-O
1 cup water
1/2 cup canned coconut milk
1/2 cup Vanilla schnapps
Yellow food coloring (if desired)
Bring the water to a boil. Add to Jell-O and stir till dissolved. Allow to cool to room temperature. Stir in coconut milk and vanilla schnapps. Add a few drops of yellow food coloring for more vivid color.

2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda
Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.

Makes: 45 cups
1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed
Preheat oven to 350 degrees F. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Melt 4 peanut butter cups and 2 tablespoons of peanut butter in a pan with 3 tablespoons of butter add 6 cups rice krispies drop and cool on sheet or press into a buttered baking dish and when cool cut into squares.

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy!
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl ( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture.

2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
Mix cheeses together until well blended.  Add all remaining ingredients and mix well.  Cover and refrigerate for at least one hour.  Place one heaping spoonful onto tortilla.  Spread to edges using a metal spatula. Roll and cut into slices.

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners’ sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold.

1 cup (dry) oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
Mix ingredients together in a large bowl. Roll into bite size balls. Refrigerate to set. Enjoy!!

1 package Won-Ton Skins
1 pound boneless chicken breasts -- cubed, up to 2
1 can coconut milk -- (Taste of Thai is -- OK)
1 jar Thai -- Vietnamese, or other -- chili-garlic paste
2 Thai Chiles -- fresh, green and -- red (seeded is -- optional), up to 3
1 bunch fresh cilantro -- roughly chopped
1 small portion of water and cornstarch -- make thin paste
Mix cubed chicken with coconut milk, chili paste, peppers and cilantro. Allow to sit for at least an hour to absorb flavors. Then, taking a cube of chicken (or two, depending on size), center it in a wonton skin, Gather the four corners of the skin with your fingers moistened in the cornstarch paste, and twirl the skin until the dumpling looks like a Hershey's Kiss. Allow these to rest on waxed paper or a cookie sheet sprayed with PAM. Deep fry these in sufficient oil to cover, a few at a time. I use peanut oil but anything that can take a high heat is fine. Olive oil smokes too much. Remove from hot oil when they float and are golden brown. Be careful, they cook very fast. I usually provide a peanut sauce to dip these in but they're fine by themselves I do not use exact measurements when I cook, so the above are only approximations of what I use. If it looks right, it probably will be fine. These work out great for parties, too.

Makes 136 servings
34 lemons
750 ml citrus flavored vodka or 3 cups limeade
750 ml orange liqueur (I use Paton Citronge) or 3 cups OJ
2 cups Lemoncello or citrus flavored soda
20 3oz. boxes lemon-flavored jello
1/3 cup sugar
1 12oz can of frozen lemonade
Empty egg cartons (if you can get the big ones from a restaurant, even better)
Slice each lemon in half lengthwise and juice and ream each half, (disposing of the membrane and retaining the juice), reserving the rind halves. Lemons should easily yield 2 cups of juice, set aside.
Place scraped-out rind halves in empty egg carton, so they are sitting level, set aside. In a large mixing bowl, stir together the liquors. (For non-alcholic version, stir together limade, OJ, and citrus-flavored soda).  Set aside. Pour freshly squeezed lemon jice and sugar into a large pot and bring to a boil over medium-high heat.  When lemon juice comes to a boil, slowly mix in gelatin, one pack at a time, until dissolved.  Remove pot from heat and stir in frozen lemonade concentrate until melted into gelatin mixture. Slowly pour gelatin into large bowl of liquors and stir until thoroughly combined.  Pour into a pitcher to make pouring easier.  If you have the room to do it, place the empty lemon halves in the egg cartons in the 'fridge, and fill them there, moving them can be a little messy. Let set for 4 hours or overnight.  To serve, remove from 'fridge and slice halves into wedges (I usually just halve smaller lemons, and third (is that the right usage?) the larger ones).  Serve immediately, or refrigerate for later.
I usually to 1/4 of this recipe, using 9 lemons, 5 boxes of jello and ,185 ml of the vodka and citronge, and 1/2 cup of Lemoncello, etc.  That'll make around 36 wedges, depending on the size of the lemon, if I use a smaller lemon, I usually have a coupla extra lemons worth of gelatin. so I empty out a coupla extra lemons

Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 tablespoons cream-style horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
Dash ground black pepper
Dash cayenne pepper
The Onion
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon cumin
1 giant Spanish onion (3/4 pound or more)
Vegetable oil for frying pepper
Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion. In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin. Now it's time to slice the onion-this is the trickiest step. First, slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good. Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier. Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready. Heat the oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup

Pig Pralines
This is a very simple recipe. I just winged it and didn't use a candy
thermometer. It's pretty hard to mess this up.
1 cup Pecan halves
1 Tbsp Bacon drippings
1/3 cup Brown sugar, golden/light
2 Tbsp Maple syrup (the real stuff, of course)
1/4 tsp Ground cayenne (optional, but recommended)
Pinch Chinese five spice
Heat the bacon drippings in a large non-stick skillet over medium heat. Add the remaining ingredients and cook until the sugar melts and comes just to boil, stirring constantly. Cook three minutes, continuing to stir constantly. Remove the pan from the heat and let cool. Note: If the pecans are still sticky after they've cooled a bit, just toss them with a little more brown sugar. Makes 1 cup.

2 1/2 cups pecans
1 cup sugar
1 cup water
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon rum flavoring or vanilla
Heat nuts at 250 F for 15 min. Blend and cook sugar, water, salt and spices to soft ball stage. Do not stir. Add flavoring. Stir in nuts until creamy and coated. Turn onto wax paper, separating as they cool.

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 tbsp. parmesan cheese
2 tsp. parsley
1 tbsp. hot sauce
1 tsp. cayenne pepper
2 tbsp. bread crumbs
1 tsp. salt
Preheat oven to 325. Combine all ingredients except mushrooms. Spoon in mixture to mushrooms and bake for 20 minutes.

2 ½ pounds whole wings (tips, wings, and drumettes)
Franks Red Hot sauce.
1/3 cup oil for deep-frying
Blue Cheese Sauce:
2/3 cup Mayonnaise
1/3 cup Sour Cream
1/3 cup Blue Cheese Crumbles
Side Vegetables:
4 Large Stalks Celery
4 Medium Carrots
 Heat oil in a deep fryer or fryer pan to 4000 F (stovetop not recommended because of variable heat)
Wash and pat dry the chicken, and gently place in hot oil, maintain the wings separately, and cook done around 12 minutes. At a low heat melt the butter with the Franks Red Hot sauce. Meanwhile stir the sauce together and salt and pepper to taste Wash and cut the side vegetables to about 3 inch pieces by eye. When chicken is done, carefully let drain in some paper towels.  In a large bowl toss the wings with the melted butter and Franks Red Hot sauce. Serve with Blue Cheese Sauce and Side Vegetables Best served with ice-cold beer and plenty of napkins and toothpicks.

Preparation Time:1 hr 30 min
12 ounces Al Fresca buffalo chicken sausage, fully cooked
6 medium Russet potatoes, with skin, scrubbed
1/2 pound low-sodium bacon, cured, cut crosswise into 1 inch pieces
cooking spray
1/4 cup barbecue sauce
1/4 cup mayonnaise
1 cup Cheddar cheese, shredded
1 cup fat free sour cream
1/4 cup fresh chives, chopped
Preheat oven to 350 degrees F. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Meanwhile cook bacon over medium heat until nicely browned, drain fat. Dice Al Fresco sausages, add to the pan to heat. Whisk the barbecue sauce and mayonnaise together, set aside. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Spray potatoes with olive oil cooking spray. Flip over and spray the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4-1/2 minutes on each side and remove from grill. Divide the sausage, barbecue sauce and cheese among the and top each with sour cream, crumbled bacon and chives.

3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine
Mix all ingredients together except for chicken wings. Preheat oven to 350F. Place chicken wings in baking dish and pour over mixture. Bake for 30 minutes. Serve with plenty of napkins.

24 chicken tenders
1 cup sesame seeds
4 tbsp. dijon mustard
2 tsp. onion powder
2 cups mayo
1 cup honey
Grease baking sheet. Preheat oven to 450. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. Place chicken tenders on baking sheet and bake for 20-25 minutes.

2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Slice mozzarella into slices (approximately 15 per pkg.) Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese
before starting to fry, it makes it easier. Heat 1½ cups of oil in large fry pan. Place cheese cutlets
in fry pan, do not over crowd. Let brown on both sides watching carefully not to melt cheese all over the place. When done set aside on serving platter. In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy. The sauce can be poured into small ramekins so all your guests have their own sauce and are not dipping into the same dish.

1 lb. frozen meat ravioli
2 cups seasoned bread crumbs
1 cup oil
2 eggs, beaten
3 tbsp. water
1 jar premade alfredo sauce
Combine eggs and water. Dip ravioli into egg mixture and then into bread crumbs. Heat oil in large skillet and fry ravioli until golden brown. Place on papertowel to remove excess grease.
Heat alfredo sauce on stove or in microwave. Place in bowl to serve. Arrange ravioli on dish around alfredo sauce.

1 pkg. cocktail franks
2 cups orange juice
1/2 cup pancake syrup
In medium sauce pan heat orange juice and pancake syrup. Bring to simmer and add in cocktail franks. Let simmer for 10 minutes. Serve in pretty bowl with toothpicks.

½ lb. fresh mushrooms
½ lb. portabella mushrooms
½ cup chopped sun dried tomatoes
¼ cup green onions, chopped
3 garlic cloves
2 loaves french bread, cut into diagonal slices
1 tbsp. olive oil
In food processor or blender puree all ingredients. Toast bread in oven until lightly browned. Place bread on serving dish or bowl. Place mushroom mixture into bowl. Spread mixture into bread and serve or have each person do their own.

2 cans (15 to 16 ounces each) black-eye peas, drained
1 medium jalapeno chili, minced
1/4 of a small white onion, minced
1/2 of a green bell pepper, chopped
1/3 cup Italian dressing
2 tablespoons chili powder
2 tablespoons ground cumin
Seasoned salt to taste
1/4 teaspoon ground red pepper
Combine black-eye peas with remaining ingredients. Serve chilled with corn chips. [Makes 5 cups

24 large scallops, cleaned
12 slices of Bacon cut in half
Garlic Powder
Preheat broiler. Combine 1/2 tsp. salt and 1/2 tsp. pepper with 1 tsp. of garlic powder. Wrap scallop with bacon strip and secure with toothpick. Sprinkle salt mixture on scallop. Place in broiler for 5−8 minutes.

3 lbs. chicken tenders
3 eggs
1 cup water
2 cups bread crumbs
1 16 oz. sour cream
1 18 oz. barbecue sauce, any flavor
Heat the oven to 375 degrees. Combine eggs and water. Dip chicken tenders into egg mixture and cover with bread crumbs. Place on baking dish and bake for 50 minutes. In a small bowl combine the barbecue sauce and sour cream. Chill for 30 minutes before serving. Arrange on platter and serve or place 3−4 pieces on each plate and top with heaping spoonful of sour cream mixture and serve as appetizer first course.

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbs salt
1/2 Tbs white pepper
2 Tbs vegetable oil
1 cup ice water
Oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry the shrimp well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, and then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 degrees for 5 minutes to finish cooking of the shrimp. Serve with sweet & sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

3 -5 lbs Little Smokey’s sausages
1 (32 ounce) jar grape jelly
2 (12 ounce) jars chili sauce
1 pinch cayenne pepper (optional)
In a pot combine the grape jelly with the chili sauce; add in the Lil Smokey’s and simmer for about 45 minutes uncovered or until the sauce has thickened.

3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 Tsp butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled. Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill. Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish

1 lb (2 cups) cooked, crumbled Sausage (Jimmy Dean, mild)
1-1/2 cup grated Cheddar Cheese
1-1/2 cup Monterey Jack Cheese
1 cup Prepared Hidden Valley Ranch dressing
Tomatoes, chopped
1 package Wonton/Egg Roll Wrappers (cut in 1/4)
Preheat oven to 350°. Blot dry sausage. Combine sausage with cheeses, dressing and tomatoes. Lightly spray (grease) muffin tin. Press 1 wrap in each cup. Spray with oil (small amount). Bake for 5 minutes until golden. Remove from tin and place on baking sheet. Fill with sausage mixture and bake 5 minutes until bubbly. This recipe makes 4 to 5 dozen.

10 jalapeno peppers
4 ounces cream cheese, softened
5 slices cooked bacon, crumbled
1/2 cup cheddar cheese, for topping
Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Rinse the jalapenos. Place one heaping teaspoon of cream cheese on each pepper half. Place peppers on baking sheet; lined with aluminum foil. Sprinkle with bacon and cheddar cheese. Bake at 350 degrees for 20-25 minutes.

2 large bags of onion rings
1 16 oz. whipped cream cheese
1 16 oz. sour cream
1 16 oz. salsa
Bake onion rings as indicated on bag. In medium bowl combine all ingredients and blend well.  Refrigerate for at least 30 minutes before serving.

1/4 cup (1/2 stick) Margarine or Butter, melted
1-1/4 tsp Lawry’s Seasoned Salt
4-1/2 tsp Worcestershire Sauce
8 cups Chex brand cereals (corn, rice, and/or wheat)
1 cup Planters Mixed Nuts
1 cup Butter pretzel braids
In small bowl, add seasoned salt and Worcestershire sauce to melted margarine. Mix well. Pour Chex cereal, mix nuts and butter braids into large glad-lock zipper bags. Pour margarine mixture over cereal mixture inside glad-lock zipper bag, seal top of bag securely. Shake bag until all pieces are evenly coated.
Pour content of bag into large microwave safe bowl. Microwave on high for 5 to 6 minutes, stirring every 2 minutes, spread on absorbent paper to cool. Store in airtight contain

1 bunch of celery, cleaned
1 8 oz. whipped cream cheese
2 Tsp sour cream
1 small can black olives, chopped
1 tsp paprika
Combine cream cheese, sour cream, olives and paprika. Fill celery stalk and serve

Potato Chips
Pie Crust
Ham Salad, Tuna Salad or Chicken Salad
Roll your favorite pie crust recipe on crushed potato chips instead of flour, cut in assorted small shapes. Bake. Place ham, chicken or tuna salad on top. Serve. These may be made ahead of time, frozen and filled shortly before serving.

8 large baking potatoes
2 tomatoes, finely chopped
1 cup shredded mozzarella
1 cup shredded cheddar
4 green onions, chopped
1 tsp olive oil
2 tsp cayenne pepper
1 tsp salt
1 tsp onion powder
1 tsp chili powder
1 16 oz. sour cream
Microwave potatoes for 3 minutes each, which should be 24 minutes. Cut potatoes in half lengthwise. Scoop out potato middles. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions, olive oil, cayenne, salt, onion powder and chili powder. Blend well. Spoon mixture back into potato shells and bake for 10−15 minutes.








1 comment:

Pam Thuillez said...

Ron, I just now realized that you have this site. Very impressive!! I am having fun looking thru it!