I've had a request for the corn dip recipe... which I'm almost hesitant
to give since then you all will discover exactly how easy it is!!! :-)
Enjoy! (and props to Ken's Aunt Helen who gave it to me). I typically double it for tennis.
1 cup Mayo (can use light, but not Miracle Whip light = too sweet)
1 cup Shredded Mozarella Cheese
1/2 cup Parmesan Cheese (canned is fine)
1 can Mexicorn
2-3 Chopped fresh jalapeno peppers
Mix all ingredients, put in baking dish sprayed with non-stick (13x9 if
doubled). Bake at 350 degrees for 30 min. (about 40-45 min if doubled)
Serve with tortilla chips or corn chips.
And that's it!
Tuesday, April 21, 2009
Monday, April 20, 2009
Crockpot BBQ Beef
1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining ingredients.
Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
Serve on small rolls.
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining ingredients.
Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
Serve on small rolls.
Olive spread with crackers
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or nice deli olives
1/2 cup chopped pecans
2 tablespoons olive juice
Directions:In a medium bowl, cream the cream cheese until smooth and softened.
Add mayonnaise and stir thoroughly to combine.
Add olive juice for desired spreading consistency, then fold in olives and pecans.
Serve with crackers that aren't too salty.
1/2 cup mayonnaise
1 cup chopped green olives or nice deli olives
1/2 cup chopped pecans
2 tablespoons olive juice
Directions:In a medium bowl, cream the cream cheese until smooth and softened.
Add mayonnaise and stir thoroughly to combine.
Add olive juice for desired spreading consistency, then fold in olives and pecans.
Serve with crackers that aren't too salty.
Poppy Seed Ham and Cheese Rolls
2 pkg. Party Rolls (24 ea)
1 (8 oz.) pkg rectangular sliced ham
1 (8 oz.) pkg sliced swiss cheese
2 sticks (1 cup) margarine
2 T. Worcestershire
2 T. poppy seeds
4 T. brown sugar
2 T. prepared mustard
Melt margarine in a sauce pan, add Worcestershire, poppy seeds, mustard and brown sugar.
Mix and bring to a boil. Set aside.
Cut rolls across entire pack at once w/ a serated knife to make two large slices.
Layer ham, then cheese, then another layer of ham. Place top layer of rolls on this.
Cut large sandwich rectangle into 21-24 smaller sandwiches and place in a 9x13 pan (should hold both trays of rolls).
Spoon the sauce over the rolls, being careful to cover evenly.
Cover and refrigerate several hours or overnight.
Bring to room temperature and heat at 350 until cheese melts and rolls are heated (appx 30 min). S
eparate w/ knife so they may be picked up easily.
1 (8 oz.) pkg rectangular sliced ham
1 (8 oz.) pkg sliced swiss cheese
2 sticks (1 cup) margarine
2 T. Worcestershire
2 T. poppy seeds
4 T. brown sugar
2 T. prepared mustard
Melt margarine in a sauce pan, add Worcestershire, poppy seeds, mustard and brown sugar.
Mix and bring to a boil. Set aside.
Cut rolls across entire pack at once w/ a serated knife to make two large slices.
Layer ham, then cheese, then another layer of ham. Place top layer of rolls on this.
Cut large sandwich rectangle into 21-24 smaller sandwiches and place in a 9x13 pan (should hold both trays of rolls).
Spoon the sauce over the rolls, being careful to cover evenly.
Cover and refrigerate several hours or overnight.
Bring to room temperature and heat at 350 until cheese melts and rolls are heated (appx 30 min). S
eparate w/ knife so they may be picked up easily.
Frito Pie
1 (15 oz.) can chili, no beans
1 (15 oz.) can chili with beans
3/4 c. water
2/3 of a 12 oz. pkg. Fritos original corn chips
1 c. chopped onion
3/4 lb. cheddar cheese, grated
1 (8 oz.) carton sour cream (opt.)
Preheat oven to 350 degrees.Spray 1 1/2 to 2 quart casserole with Pam.
In saucepan, combine both cans of chili and water; heat to boiling, stirring occasionally.
Place 1/2 of the corn chips in bottom of prepared casserole. Cover with half the chili mixture. Sprinkle with 1/2 cup onion and half the grated cheese.
Repeat layers, ending with grated cheese.
Bake for 25 minutes or until heated through. Serves 4 to 6.
TIP: After wedges of pie are cut, top each with a tablespoon of sour cream
1 (15 oz.) can chili with beans
3/4 c. water
2/3 of a 12 oz. pkg. Fritos original corn chips
1 c. chopped onion
3/4 lb. cheddar cheese, grated
1 (8 oz.) carton sour cream (opt.)
Preheat oven to 350 degrees.Spray 1 1/2 to 2 quart casserole with Pam.
In saucepan, combine both cans of chili and water; heat to boiling, stirring occasionally.
Place 1/2 of the corn chips in bottom of prepared casserole. Cover with half the chili mixture. Sprinkle with 1/2 cup onion and half the grated cheese.
Repeat layers, ending with grated cheese.
Bake for 25 minutes or until heated through. Serves 4 to 6.
TIP: After wedges of pie are cut, top each with a tablespoon of sour cream
Susan's Cocktail Meatballs
1 package Meatballs (frozen)
1 bottle Heinz Chili Sauce
1/2 cup grape jelly
Bake/Cook meatballs per directions.
Mix sauce ingredients until blended.
Heat and dip small meatballs in this.
Serve with tooth-picks.
1 bottle Heinz Chili Sauce
1/2 cup grape jelly
Bake/Cook meatballs per directions.
Mix sauce ingredients until blended.
Heat and dip small meatballs in this.
Serve with tooth-picks.
Stacy's Buffalo Chicken Dip
3 boneless skinless chicken breast
1 jar Marzetti's blue cheese or ranch
1/4 cup Nance's buffalo wing sauce mild
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)
Boil chicken until tender (let Cool). Then shred or chop finely.
Mix together dressing and Buffalo sauce. Use Tabasco sauce to fire it up to your desire.
Spread cream cheese in a 9x13 baking dish. Mix chicken in to dressing.
Then pour over chicken mixture over cream cheese evenly.
Bake at 350 degrees for 20 minutes.
Let cool a little and serve with Tostitos Dips tortilla chips.
1 jar Marzetti's blue cheese or ranch
1/4 cup Nance's buffalo wing sauce mild
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)
Boil chicken until tender (let Cool). Then shred or chop finely.
Mix together dressing and Buffalo sauce. Use Tabasco sauce to fire it up to your desire.
Spread cream cheese in a 9x13 baking dish. Mix chicken in to dressing.
Then pour over chicken mixture over cream cheese evenly.
Bake at 350 degrees for 20 minutes.
Let cool a little and serve with Tostitos Dips tortilla chips.
Hot spinach and artichoke dip
1 can drained artichokes
1 pkg. frozen chopped spinach
1/2 c. sour cream
1/2 c. mayonnaise
3 oz. cream cheese
1/3 c. shredded Mozzarella
1/4 c. fresh Parmesan cheese
1/2 to 1 tsp. garlic salt
Cook spinach according to the directions on package and drain. Drain the artichokes and chop them. Mix the artichokes and spinach with the remaining ingredients. Put in greased 1 quart dish and bake at 325 degrees for 20-30 minutes (or crock pot to bring to the courts)
Serve with tortilla chips. Also good served with sour cream and salsa on the side.
1 pkg. frozen chopped spinach
1/2 c. sour cream
1/2 c. mayonnaise
3 oz. cream cheese
1/3 c. shredded Mozzarella
1/4 c. fresh Parmesan cheese
1/2 to 1 tsp. garlic salt
Cook spinach according to the directions on package and drain. Drain the artichokes and chop them. Mix the artichokes and spinach with the remaining ingredients. Put in greased 1 quart dish and bake at 325 degrees for 20-30 minutes (or crock pot to bring to the courts)
Serve with tortilla chips. Also good served with sour cream and salsa on the side.
Helen's "Hello Dolly" Bars
Melt a stick of butter in the bottom of a 13x9x2 pan.
Next layer is 1.5 cups of crumbled graham cracker crumbs, or saltines or ritz crackers. I interchange depending on what's in the cupboard. Mix the crumbs with the butter and re-shmoosh it onto the bottom.
Next layer is about 1/12 cups of chocolate chips sprinkled about.
Then layer about a cup of butterschotch chips.
Then layer about 2 cups of shredded coconut.
Next: add about 1 to 1 1/12 cups of chopped walnuts
Next, drizzle a can of sweetened condensed milk all over the top.
I like to add a few mini chocolate chips on top too.
Bake at 325 for about 1/2 hour until lightly browned.
That's about it.
Helen
Next layer is 1.5 cups of crumbled graham cracker crumbs, or saltines or ritz crackers. I interchange depending on what's in the cupboard. Mix the crumbs with the butter and re-shmoosh it onto the bottom.
Next layer is about 1/12 cups of chocolate chips sprinkled about.
Then layer about a cup of butterschotch chips.
Then layer about 2 cups of shredded coconut.
Next: add about 1 to 1 1/12 cups of chopped walnuts
Next, drizzle a can of sweetened condensed milk all over the top.
I like to add a few mini chocolate chips on top too.
Bake at 325 for about 1/2 hour until lightly browned.
That's about it.
Helen
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