wilkes

2 8 oz blocks cream cheese softened

1 teaspoon seasoned salt

1/3 cup green peppers chopped fine

2 T green onions chopped fine

1 8oz. can crushed pineapple drained well

1/2 cup nuts chopped fine

Makes a good spread.

This was in the Parade this past Sunday

Pigs-In-A-Blanket


1 tube of crescent rolls
48 c*cktail franks


1. Preheat oven to 375. Lay crescent rolls on a cutting board. Cut three 1/2 inch horizontal slices from the wide end, then divide the remaining triangle into three 1/2 slices. They won't be even.


2. Roll one slice around each frank. Place on a baking sheet and cook for 12-15 minutes until crest is golden brown. Serve with mustard or ketchup.


Yesterday Winston Salem Journal


Wisconsin Potato Nachos


1 pound potatoes, (about 2 Russets)
1/2 lb ground beef
1 teaspoon fijita seasoning (See Note)
1 cup grated jalapeno Jack cheese
1/2 cup sour cream
1 cup chopped tomato or salsa
2 green onions, chopped
1/4 cup chopped fresh cilantro


Wash potatoes and prick each several times with a fork. Microwave 6 to 10 minutes or until done.
Cook beef with fajita seasoning in a skillet until well done.
Cut potatoes in half and allow to cool slightly. Turn on oven to boiler setting. Scoop out some of the flesh from the center of each potato half, leaving about 1/2 inch potato flesh next to skin. Fill each potato half with quarter of the beef and top with a quarter of the cheese. Place potato halves under the broiler until cheese is melted-2 to 3 minutes. Remove from oven and top with sour cream. Sprinkle with tomato or salsa, cilantro and green onions. Serve immediately.


Note: to make fajita seasoning at home, mix 1/4 teaspoon garlic powder with 1/4 teaspoon oregano, 1/4 teaspoon chili powder and 1/4 teaspoon salt.

Bread Bowl w/ dill dip

1 cup mayo
1 cup sour cream
1 garlic clove crushed and minced
1 tablespoon dill weed
1 tablespoon shallot (or onion)
salt to taste

mix all ingredients and chill for at least one hour

2 round bread loaves

cut the top off one bread loaf and scoop out center. cut into bite sized pieces. cut second bread loaf into bite sized pieces. fill center of bread bowl with dip.

Bud Light and Aunt Delis pickled eggs.

Found this article, thought you super bowl chefs would find it useful! Top 10 best and Wost dips to serve at your super bowl party!

http://shopping.yahoo.com/a...uper-bowl/

Fresh Jalapeno Poppers

5 large jalapenos
1/2 pound sharp cheddar cheese grated or Monterrey jack
2 eggs
1/2 tsp. salt
1 tsp. oil
2/3 cup self rising flour
1/8 tsp. garlic powder
pinch of paprika
pinch of onion powder
1/2 cup corn flakes, crushed or bread crumbs

Cut a slit along the sides of the peppers so the seeds can be removed. Fill a pot half full of water and bring to a boil. Boil the peppers for 10-15 minutes. Remove the peppers, dry well and stuff the peppers with cheese.

In a small bowl beat the eggs, 1/4 tsp. salt and oil. In another bowl combine the flour, 1/4 tsp salt, garlic powder, paprika and onion powder. In a shallow bowl add the crushed corn flakes. Take each pepper and dip first, into the egg mixture, second, into the flour and third, into the corn flakes. Freeze the battered chiles for 2 hours before cooking.

Heat the oil to 350F and fry the chile peppers until golden brown.

I am going to have to try the sausage bites, spicy chicken wing, and the buffalo chicken nachos...

all sound yummy.

Crab and Cream Cheese
1 6oz cans of crab meat
1 bottle of c*cktail sauce
1 8oz block cream cheese
Hot sauce, your choice
Mix crab,hot sauce and c*cktail sauce together.
Put cheese on small platter cover with crab mix
Serve with some good crackers
Recipe can be doubled if needed

Wow I found a similar recipie online! This one sounds even better than mine! In fact this whole website may be helpful so here ya go!

http://mantestedrecipes.com...achos.aspx

I used to have this awesome recipe for buffalo chicken nachos but I lost it when I moved.

Tortilla Tot's
10 ounces corn tortillas, approximately 20
1/2 cup whole milk
1 whole egg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup diced onions
2 tablespoons minced jalapenos
2 quarts peanut oil


Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 º F.
Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

What are yours? Post some here for others.

Glazed Sausage Bites
1 pound bulk pork sausage
1 egg, slightly beaten
1/2 cup fine cracker crumbs
1/3 cup milk
1/2 teaspoon ground sage
1/8 teaspoon ground thyme
1/2 cup water
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon vinegar
1 tablespoon soy sauce
In a bowl, combine sausage, egg, crumbs,
1/3 cup milk, and ground sage and thyme.
Beat with electric mixer at high speed for 5 minutes.
Shape into about 3 dozen small balls (about 1 1/4-inch diameter).
The mixture is soft, so keep hands wet to make shaping easier.
In a large skillet, in batches if necessary,
brown the sausage balls slowly on all sides, about 12 minutes.
Pour off excess fat.
Combine remaining ingredients and pour over the sausage bites.
Cover and simmer for 15 minutes, stirring occasionally.
Makes about 3 dozen sausage bites.


Spicy Chicken Wing
16 chicken wings, small
1/2 can ginger ale
3/4 cup soy sauce
4 TBS hot pepper sauce
3/4 cup brown sugar, pack solid in cup
1/3 cup peanut oil
1 tspn dry mustard
Preheat oven to 350º.
Make marinade by combining ginger ale, soy sauce, hot pepper sauce, sugar, oil and mustard.
Heat marinade on low heat until sugar melts and marinade mixture becomes smooth.
Then set aside cooled. Pour marinade over chicken wings and refrigerate to 6 hours to overnight.
Place chicken wings in a shallow baking dish and bake for 30 to 45 minutes or until wings are golden brown and tender. Turn wings once on 15/20 minutes. When done remove from baking dish and drain on paper towels.
These spicy wings are good served hot or cold.
Serves 8 at 2 wings per serving.