Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1/2 c. ranch dressing 1/2 c. Taco Bell hot sauce (or hot sauce of your choice) 2 Tbsp. fresh lime juice 2 pkg. (3 oz. each) ramen noodle soup mix 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) 1 c. frozen corn, thawed 1 c. rinsed canned black beans 1 c. shredded sharp cheddar cheese 1/2 c. coarsely chopped fresh cilantro Directions: Mix dressing, hot sauce and lime juice until blended. Break ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly.
Ingredients: 2 small ears corn on the cob, husks and silk removed 2 small red peppers 2 Tbsp. zesty lime vinaigrette dressing 1 Tbsp. chopped fresh cilantro Directions: Heat greased grill to medium heat. Grill corn and peppers 7-8 minutes or until the vegetables are tender and charred on all sides, turning occasionally. Place peppers in a bowl; cover with plastic wrap. Let stand 20 minutes. Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in a medium bowl. Add remaining ingredients; mix lightly.
Ingredients: 1 container (16 oz.) sour cream 1 envelope parmesan Italian dressing mix 8 oz. blue corn tortilla chips 1 c. each red pepper, jicama strips, cherry tomatoes and radishes Directions: Mix together the first 2 ingredients until blended. Refrigerate for 1 hour. Serve with the remaining ingredients.
(Courtesy of Pampered Chef) Ingredients: 12 eggs 1/2 c. mayonnaise 1 Tbsp. yellow mustard 1 tsp. white vinegar Salt and coarsely ground black pepper, to taste Directions: Place eggs in a large stockpot and cover by about 1 inch of cold water. Quickly bring the water just to a boil. Remove the pot from the heat, cover and let stand, covered, for 20 minutes. Immediately run cold water over eggs and place them in an ice bath until completely cooled. Remove shells. Cut eggs in half lengthwise. Carefully remove yolks to a large mixing bowl; set whites aside. Mash yolks. Stir in mayonnaise, mustard and vinegar; mix until well blended. Season to taste with salt and pepper. Pipe yolk mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend.
Ingredients: 1 refrigerated pie crust (from a 15 oz. box), soften as directed on box 1 pkg. (3 oz.) cream cheese, softened 1 whole egg 1 egg yolk 1/4 c. chopped green onions (4 medium) 3 oz. shredded Swiss cheese (about 2/3 c.) 8 slices precooked bacon, chopped (about 1/2 c.) Additional finely chopped green onions, if desired Directions: Heat oven to 425 degrees. Spray 16 mini muffin cups with cooking spray. Unroll pie crust on a work surface. Using a 2 1/2 inch round cutter, cut 16 rounds from crust; discard any remaining crust. Place 1 crust round in each muffin cup, pressing down gently to form cup. In blender or food processor, blend or process cream cheese, whole egg, egg yolk and 1/4 c. onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 tsp. each). Top each evenly with Swiss cheese and bacon. Bake 9-11 minutes or until edges are light golden brown. Cook 5 minutes; remove cups from pan. Garnish each with additional onions.
Ingredients: 4 3/4- 5 1/4 c. all-purpose flour 2 Tbsp. sugar 1 envelope (1/4 oz.) quick-rise yeast 1 1/2 tsp. salt 1 tsp. caraway seeds 1 c. milk 1/2 c. beer or nonalcoholic beer 2 Tbsp. canola oil 2 eggs, lightly beaten 1 c. (4 oz.) shredded Gouda cheese Coarse salt Directions: In a large bowl, combine 2 c. flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120-130 degrees; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20 inch rope. Cover and let rest 10 minutes longer. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350 degrees for 15 minutes. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 c. grated Parmesan cheese 1/2 c. Caesar dressing 1 c. chopped romaine lettuce 1/2 c. croutons Directions: Beat cream cheese, Parmesan cheese and dressing with an electric mixer on medium speed until well blended. Spread onto bottom of 9 inch pie plate; top with lettuce and croutons. Serve with assorted crackers.
Ingredients: 1 Tbsp. olive oil 1/2 c. white onion, diced 1 jalapeno, seeded and diced 12 oz. white american cheese, cubed or shredded 4 oz. pepper jack cheese, shredded 2/3 c. half-and-half or milk 1 can (15 oz.) diced tomatoes with green chilies, drained 2 c. fresh spinach, chopped 1/2 c. fresh cilantro, chopped Directions: In a large skillet, heat oil over medium heat. Add the onion and jalapeno; saute until tender. Add the cheese and half-and-half and continue stirring until melted. Add the canned tomatoes, spinach and cilantro; stir well. Transfer to a serving dish and serve with tortilla chips.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (6 oz.) chicken breast strips, chopped 1/2 c. hot pepper sauce 1/4 c. blue cheese crumbles 2 green onions, sliced Directions: Spread cream cheese onto bottom of a microwaveable 9 inch pie plate. Combine chicken and hot sauce; spoon over cream cheese. Top with blue cheese and onions. Microwave on high for 2 minutes or until heated through.
Ingredients: 1 pkg. (8 oz.) cream cheese, softened 8 slices bacon, cooked and crumbled 1/3 c. grated Parmesan cheese 1/4 c. finely chopped onion 2 Tbsp. chopped fresh parsley 1 Tbsp. milk 2 cans (8 oz. each) refrigerated crescent dinner rolls Directions: Heat oven to 375 degrees. Combine all ingredients except crescent dough. Separate each can of dough into 8 triangles; cut each triangle in half lengthwise. Spread cream cheese mixture onto dough triangles, adding about 1 tsp. each. Roll up, starting at the short side of the triangle. Bake 12-15 minutes or until golden brown. Serve warm.
Ingredients: 1/3 c. olive oil 1 tsp. Italian seasoning 1 garlic clove, minced 1/4 tsp. crushed red pepper flakes 2 cans (16.3 oz. each) large refrigerated flaky biscuits 2 c. (8 oz.) shredded part-skim mozzarella cheese 20 slices pepperoni, sliced in half 1/2 c. marinara sauce Additional marinara sauce, warmed Directions: Preheat oven to 350 degrees. In a microwave-safe bowl, mix oil, Italian seasoning, garlic and pepper flakes; microwave, covered, on high for 30 seconds. Uncover and cool slightly. Cut each biscuit into 4 pieces; transfer to oil mixture and toss to coat. Stir in cheese and pepperoni. In a greased 10 inch fluted tube pan, layer half of of the biscuit mixture; drizzle with 1/4 c. marinara sauce. Repeat layers. Bake 40 minutes or until golden brown. Cool in pan for 10 minutes. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional marinara sauce.
Ingredients: 1/3 c. butter, melted 2 eggs 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (15 oz.) ricotta cheese 1 pkg. (4 oz.) crumbed feta cheese 3/4 tsp. finely grated lemon peel 1/4 tsp. black pepper 1/8 tsp. ground nutmeg 1 pkg. (16 oz.) frozen phyllo dough, thawed Directions: Preheat oven to 350 degrees. Brush a 9x13 baking dish lightly with butter. Beat eggs in a medium bowl. Stir in spinach, ricotta, feta, lemon peel, pepper and nutmeg. Set aside. Unwrap phyllo dough; remove 8 sheets. Cut dough in half crosswise forming 16 rectangles about 13x8 1/2 inches. Cover dough with damp cloth or plastic wrap to keep moist while assembling pie. Reserve remaining dough for another use. Place 1 piece of dough in prepared dish; brush top lightly with butter. Layer with another piece of dough and brush lightly with butter. Continue layering with 6 pieces of dough, brushing each lightly with butter. Spoon spinach mixture evenly over dough. Top spinach mixture with piece of dough; brush lightly with butter. Repeat layering with remaining 7 pieces of dough, brushing each piece lightly with butter. Bake, uncovered, 35-40 minutes or until golden brown.
(Courtesy of Bicentennial Cookbook) Ingredients: 1 egg 1/2 c. milk 1 1/2 c. seasoned stuffing croutons 1 1/2 lb. ground beef 2/3 c. applesauce 3 Tbsp. finely chopped onion 1 1/2 tsp. salt 1/4 tsp. sage, optional 1/8 tsp. pepper 1 1/4 c. (10 1/2 oz. can) condensed tomato or cream of celery soup Directions: Beat egg with milk; add stuffing croutons and let stand about 5 minutes or until croutons are soft. Beat until smooth and fluffy. Add remaining ingredients except soup and water; combine thoroughly. Shape mixture into 24 balls (about 1 3/4 inches in diameter). Place in a shallow baking pan. Combine soup and water; pour over meat balls. Bake in a 350 degree oven for about 45 minutes. Serve in a heated serving bowl. Mix together the soup and water; pour sauce over meat balls and accompany with cooked rice or noodles.
Ingredients: 3 c. Bisquick 2 c. grated cheddar cheese 1 lb. fresh ground sausage (hot or mild) Directions: Preheat oven to 350 degrees. Mix all ingredients together. If not moist enough, add a little water. Form mixture into 1 inch balls. Bake for 15 minutes. Drain on paper towels. Serve warm. This freezes well before or after baking.
(Courtesy of Food Editor's Favorites) Ingredients: 1 clove garlic, minced 2 lbs. ground beef 2 eggs 3 Tbsp. chili sauce 2 Tbsp. dried parsley flakes 1/2 tsp. salt 1/2 tsp. pepper, divided 1 quart (32 oz.) cocktail vegetable juice 1 box (1 lb.) light brown sugar 1 c. white vinegar 3 cloves garlic, halved 30 prunes, pitted Directions: Mash minced garlic with ground beef, eggs, chili sauce, parsley flakes, salt and 1/4 tsp. pepper. Shape meat mixture into 75-85 meatballs. Combine vegetable juice, brown sugar, vinegar, garlic cloves and remaining pepper; bring mixture to a boil. Drop meatballs into juice mixture. Reduce heat to low; cook 40 minutes. Add prunes; cook 20 minutes more. Drain off most, but not all, sauce before putting meatballs and prunes into a chafing dish. Serve hot with toothpicks. Note~ You can make this a day ahead of time. Refrigerate until serving time. Skim the fat off of the top of the mixture before reheating.
(Courtesy of Party Food) Ingredients: 1 pkg. (13.8 oz.) refrigerate pizza crust dough 10 mozzarella cheese sticks 30 thin slices pepperoni 1 can pasta sauce, heated Directiosn: Preheat oven to 425 degrees. Grease a baking sheet; set aside. Roll pizza dough into 13x10 inch rectangle. Cut in half crosswise, then cut each half into 5 strips. Arrange 1 cheese stick on each strip of pizza dough, then top with 3 slices pepperoni. Fold edges over, sealing tightly. Arrange stromboli sticks on prepared baking sheet, seam side down. Bake 15 minutes or until golden. Serve with pasta sauce for dipping.
Ingredients: 1 can (8 oz.) crescent rolls 1 c. shredded mozzarella cheese About 1/2 c. marinara sauce 12 meatballs (can use pre-made frozen ones) Directions: Preheat oven to 375 degrees. Spray a regular size muffin pan with non-stick spray. Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. Press each square into one of the muffin cups, doing your best to smooth the dough around the cup and a little up the sides. Spoon about 2 tsp. marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (can still be frozen) into the center of each cup. Spoon another 2 tsp. marinara sauce on top of each meatball, then finish with another sprinkling of mozzarella cheese. Bake for 15-17 minutes, until the crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.
Ingredients: 1 loaf (1 lb.) frozen pizza dough, thawed 1/2 c. pasta sauce 1 c. (4 oz.) shredded part-skim mozzarella cheese, divided 1 c. coarsely chopped pepperoni (about 64 slices) 1/2 lb. bulk Italian sausage, cooked and crumbled 1/4 c. grated Parmesan cheese Minced fresh basil, optional Crushed red pepper flakes, optional Directions: Preheat oven to 400 degrees. On a lightly floured surface, roll dough into a 16x10 inch rectangle. Brush with pasta sauce to within 1/2 inch of edges. Sprinkle with mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9 inch cast-iron skillet or greased 9 inch round baking pan, cut side down. Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes more. If desired, serve with minced fresh basil and crushed red pepper flakes.
Ingredients: 1 jar (10 oz.) red jalapeno pepper jelly 1/4 c. fresh lime juice 12 chicken drumsticks (about 3 lbs.) 1 tsp. salt 1/2 tsp. pepper Directions: In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 c. for serving. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170-175 degrees, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture. Note~ Can use chicken wings instead if you desire.
Ingredients: 1 Tbsp. extra-virgin olive oil 1 lb. lean ground turkey 1 tsp. Italian seasoning 1 tsp. garlic salt 2 1/2 Tbsp. tomato paste 1 can (8 oz.) refrigerated reduced-fat crescent dinner rolls 4 sticks (1 oz. each) string cheese Directions: In a 10 inch skillet, heat oil over medium heat. Cook turkey, Italian seasoning, garlic salt and tomato paste in skillet 8-10 minutes, stirring frequently, until turkey is no longer pink. Remove from heat. Heat oven to 350 degrees. Separate dough into 8 triangles. Top each with 2 heaping teaspoons turkey mixture, covering 2/3 of the dough. Leave space on all edges. Place half a cheese stick on the widest end of each triangle. Fold outer corners in over cheese, then roll up, ending at the tip. Bake 15 minutes. Remove from cookie sheet immediately; serve.
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