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Super Bowl Ricipes

Bushman

Posted 5:51 pm, 01/20/2016

Jalapeño Roll-Ups

8 Oz. Cream Cheese
1 Can Green Chiles (Mild) or 2 To 3 Jalapeños--finely chopped (Hot)
10 Large Buritto Size Soft Tortillas
1/2 C. Sour Cream
2 Tbs. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce until
blended. Lay a tortilla out flat and spread a thin layer of cream cheese mixture
on it. Then, tightly roll up tortilla (like a jelly roll).
Wrap in Saran wrap and refrigerate from 24 hours to 4 days.
Repeat with remaining tortillas.
After refrigeration, unwrap rolls and slice in about 1/4 " thick slices.
Serve on a platter with parsley or Iceberg lettuce and can be served with salsa for dipping.

Bushman

Posted 5:49 pm, 01/20/2016

Mini Shrimp c*cktail Bites

16 RITZ Crackers
1/3 cup Whipped Cream Cheese
1/3 cup c*cktail Saucs
Hot sauce to taste
16 cleaned large fresh shrimp, shelled&cooked
1/3 cup finely chopped green onions
Spread each cracker with 1 tsp. of the cream cheese spread.
Top evenly with the c*cktail sauce, shrimp and onions.

Bushman

Posted 5:49 pm, 01/20/2016

Mexican Tortilla Pinwheels

8 oz. sour cream
8 oz. cream cheese
3/4 c. diced green onion
3/4 c. diced jalapeno
1/2 c. finely shredded cheddar cheese or Mexican blend
1 T. lime juice
1 T. minced jalapeno pepper
8-9 tortillas, about 7 inches round

Combine all ingredients except tortillas.
Spread on 1 side of the tortilla.
Roll tightly and wrap in plastic.
Refrigerate at least 1 hour. Cut into 1 inch
slices.

Bushman

Posted 5:48 pm, 01/20/2016

Pepperoni Bites
1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza sauce
2 packages (10 each) refrigerated biscuits
1 tablespoon milk
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
For filling, in a bowl combine mozzarella cheese, pepperoni and sauce.
Set aside.
Separate biscuits. Flatten biscuits to 3-inch circles.
Place about 1 rounded teaspoon filling in the center of each circle.
Bring edges of dough together.
Pinch to seal. Place, seam side down, on greased baking sheets.
Brush with milk. Sprinkle with Parmesan cheese.
Bake for 12 to 15 minutes or until golden brown.
Serve warm.
Makes 20.

Bushman

Posted 5:47 pm, 01/20/2016

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.

Bushman

Posted 5:46 pm, 01/20/2016

Bush's Buffalo Wings
by,Harlan Cheek
5 pounds wings tips removed and seperated
4 qt heavy cook pot or electric deep fryer
3 qts cooking oil (peanut oil is best)
Heat oil to 365º
Add wings about 15 at a time ,don't over crowd pot
with to many wings.Just cook more batches .
Drain on wire rack and toss with sauce (recipe below) in a big bowl.
Serve with celery stalks and Blue cheese dressing.

Buffalo Sauce
1 qt. Texas Pete (My favorite) or any other brand (Franks,ect )
1/2 cup brown sugar or mollases or honey or some of all.
1 tbs whole thyme ,not powdered
1 tps chili pepper flakes
1 tsp Cayenne Pepper
1 tps salt
3 drops liquid smoke
3 tbs worcestershire sauce
1/4 cup dried onion bits
1 tbs dried garlic
1 tbs black pepper
Mix all in large pot ,simmer for 15 minutes
Cool ,pour back in bottles store in refrigerator
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