Bacon Ranch Dip

            2 tablespoons ranch dressing mix
            16 ounce sour cream
            1 cup cheddar cheese
            3/4 cup cooked bacon chopped

            In a bowl combine all ingredients until mixed well.
            Refrigerate.

Banana Brunch Punch

6 medium banana, ripe
12 ounces frozen orange juice concentrate, thawed
3/4 cup lemonade, frozen concentrate, thawed
3 cups warm water
2 cups sugar
46 ounces pineapple juice, chilled
6 liters lemon-lime soda, chilled
orange slices

In a blender combine 1st 3 ingredients until smooth.
Remove half the mixture from the blender. Add half
of the water and sugar; blend well. Pour into freezer
bag; repeat with other half of blender mixture.
Freeze solid.

1 hour before serving remove frozen mixture and put
in punch bowl. Just before serving add pineapple and
soda; mix well. Garnish with orange slice

Black Bean Salsa Dip

1 cup Velveeta
1 cup salsa
1 cup cream cheese
15 ounces black beans, drained


Mix all ingredients in slow cooker and heat until
well blended and heated through.

Buffalo Chicken Dip

1 pound chicken, cooked and shredded
16 ounces cream cheese, softened
3/4 cup hot sauce, more or less to taste
1 cup ranch salad dressing
1 cup cheddar cheese, shredded


Combine chicken and hot sauce in a pan over medium heat for 5-10 minutes. Take off heat and add cream cheese; mix until well blended. A ranch dressing and cheese; mix well. Put mixture in crockpot heat on low.

Candied Kielbasa

           14 ounces Kielbasa, sliced into 1/2 inch pieces
           1 cup brown sugar
           1/2 cup ketchup  
           2 tablespoons Worcestershire sauce
           1/2 teaspoon garlic powder
           1/2 teaspoon onion powder
           1/4 teaspoon black pepper

           In a bowl put all ingredients except Kielbasa.
           Mix well, add Kielbasa stir to combine.
           Put everything into a slow cooker and cook
           for 4-6 hours on low or 2-3 hours on high.
           When done gentle stir to coat.

Candied Weenies

48 cocktail weenies
16 strips bacon
2 cups brown sugar
1 stick of butterCut bacon strips into thirds. Wrap a piece of bacon
around a cocktail wieners and secure with a toothpick.
In a sauce pan cook butter and 1 cup of brown sugar
until melted. Place bacon wrapped wieners on a foil lined
lipped cookie sheet and pour butter brown sugar mixture
evenly over the top. Sprinkle on top the remaining sugar.
Bake at 350 degrees for 40-60 minutes.

Chicken Makhani (Indian Butter Chicken)

                 1 pound boneless skinless chicken thighs
                 3 teaspoons olive oil, divided
                 2 teaspoons curry powder
                 1/2 yellow onion
                 1 jar ALDI Tikka Masala sauce
                 1/2 cup water
                 2 tablespoons butter
                 1/2 cup half and half
                 1 cup basmati rice
                 1 3/4 cup water
                 pinch of salt

                 Cut chicken into bite size pieces.  In a plastic
                 bag add 2 teaspoons of oil and curry powder;
                 add chicken and mix to coat.  Let chicken
                 marinade for 1-24 hours.

                 Slice onion thinly.  In an Instant Pot set to low
                 sauté; add 1 teaspoon of oil and onion; sauté for
                 several minutes.  Add chicken, sauté for 5 minutes.
                 Add Tikka Masala and water.  Set Instant Pot to
                 manual pressure for 9 minutes.  Natural release for
                 5 minutes then quick release.  Set to medium sauté;
                 add butter and half and half.  Simmer for 5 minutes.

                 In a saucepan add water and salt, bring to a boil.
                 Add rice; stir. Return to a boil; cover and turn down
                 as low as possible.  After 1 minutes, remove from heat
                 and let sit 5 minutes.  Fluff rice with a fork.

                 If not using an Instant Pot follow the same recipe except
                 instead of pressure cooking, cover and simmer for 15
                 minutes.
                
         

Caramel Chex

7 cups Corn Chex®
1 1/2 cups peanuts, dry-roasted
1 stick butter
2 cups brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1/4 teaspoon baking soda


In a large bowl combine the check and the peanuts. In a sauce pan combine butter, brown sugar and corn syrup. Bring to a boil over medium heat, boil for 2 minutes. Remove from heat and add soda, mix well. Pour sauce over Chex and peanuts and mix well. Microwave mixture on high for 2 minutes, remove and stir well. Microwave 2 more minutes and remove and stir well again. Pour out on some wax paper, spread out. Allow to cool for 1 hour. Break into small pieces and put in a resealable bag.

Chili Cheese Dip

1 can No-Bean Chili
1 jar Cheeze Wiz
1/2 jar Salsa


Combine all ingredients and blend until smooth.
Heat in slow cooker and serve with tortilla chip.

Corn Fritters

1 1/2 Cup Flour, Sifted
1 1/2 Teaspoons Baking Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Each Egg, lightly beaten
1/2 Cup Milk
1 Tablespoon Shortening, melted
12 Ounces Corn, Whole Kernel, Canned, drained


Sift together the first 4 ingredients, add egg, milk and shortening; mix well.
Add corn and fold together. Heat oil to 350 degrees; scoop about 
2 tablespoons into oil and cook until golden brown.

Christmas Punch

1 quart Vanilla ice cream
1 pint sherbet, raspberry
4 liters Tahitian Treat soda, chilled


Allow ice cream and sherbet to thaw for 3 hours in refrigerator. Add soda and mix well. Allow punch to set for 1 hour in refrigerator, mix well and serve.

Country Style Steak

                      4 steaks cut from a bottom round roast 1/2 inch thick
                      flour for dredging
                      15 ounces chicken broth
                      1 teaspoon dried thyme
                      2 teaspoon corn starch
                      2 teaspoon water
                      Salt and Pepper to taste


                     Pat dry steaks and salt and pepper.  Dredge steak
                     in flour, shake off excess.  Tenderize with
                     48 blade cutter.  Set pot to high sauté, add oil, add
                     steak, and brown steak on both sides. Remove steak
                     and add broth and thyme, scrap up the bottom of the pot.
                     Return steak to pot and cook at high pressure for
                     35 minutes, natural release for10 minutes. Remove
                     meat from pot and set to high sauté.  To thicken sauce
                     make a slurry of water corn starch and add to broth.
                     Stir and cook until thickened.

Cocktail Weenies

2 cups ketchup
4 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
1 package cocktail weenies


Combine 1st 4 ingredients over medium heat until boiling. Reduce heat to a simmer; add weenies. Cook until heated through and thickened.

Crispy Chicken Wings

           1/2 teaspoon kosher salt
           1/2 teaspoon paprika
           1/2 teaspoon baking powder
           1/4 teaspoon white pepper
           1 tablespoon oil
           6-8 chicken wing pieces (thawed)

           Pat dry the chicken very well. Combine the
           first 4 ingredients in a small bowl. In a large
           bowl place chicken, oil and seasoning, mix 
           well. Preheat Air Fryer to 400°. Place chicken
           in fryer basket in a single layer. Fry for 11
           minutes, flip and fry an additional 11 minutes.

           

           

Easy Dulce de Leche

           1 can sweetened condensed milk, 14 ounces
           1 teaspoon vanilla
           pinch of sea salt

           Remove label and cover from can of milk.
           Cover can with foil, place on trivet in instant
           pot. Pour water into instant pot up to the middle
           of the can. Pressure cook high for 40 minutes:
           quick release. Remove to the counter and let sit
           for 20 minutes. Add vanilla and salt to can and
           stir until smooth. Cover and refrigerate.

Cream Cheese Wonton

           16 ounces creamed cheese, softened
           1/2 cup powdered sugar
           1/4 teaspoon salt
           50 wonton wrappers
           1 tablespoon corn starch
           3 tablespoon cold water

           In a mixer whip cream cheese, sugar and salt,
           until combined. In a small bowl mix together
           corn starch and water, set aside. To assemble
           place 1-2 teaspoon of the cheese mixture in
           the middle of a wonton wrapper. With your
           finger moisten 2 sides of the wrapper with the
           corn starch slurry, fold into a triangle, push out
           air and seal. Bring the 2 corners of the long side
           of the triangle to the middle, attach with slurry.
           In a pan heat oil to 375°, fry until golden brown,
           about 2 minutes. Drain on paper towel.

           

Creamy Orange Drink

1 quart orange juice
1/2 quart 7-Up®
1 pint vanilla ice cream, softened
1/2 quart pineapple juice


Combine all ingredients. Mix well and refrigerate for 30 minutes. Serve immediately.

Deep Fried Cheese Curds

1 each egg, beaten
1 tablespoon vegetable oil
1 cup milk
1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
fresh cheese curds

In a bowl combine egg, oil and milk; mix well.
Add flour, sugar, salt and powder;
mix until smooth.

Dip curds in batter. Deep fry in 375 degree oil.

Fruit Salsa

1/4 cup orange juice
1 medium apple, chopped fine
1/2 cup strawberries, chopped fine
2/3 cup grapes, chopped fine
2 tablespoons brown sugar
1 tablespoon apple butter
1 tablespoon grape jelly


Mix all the ingredients together and store in the refrigerator. Let the mixture sit for at least 1 hour. Serve with animal or graham cracker.

Homemade Caramels

1 cup butter
dash salt
14 ounces sweetened condensed milk
1 teaspoon vanilla
2 1/4 cups brown sugar
1 cup light corn syrup


Melt butter in pan. Add brown sugar and salt; stir until thoroughly combine. Stir in corn syrup and mix well. Gradually add milk stirring constantly. Cook and stir over medium heat until a candy thermometer reads 245 degrees, about 12-15 minutes. Remove from heat and stir in vanilla. Pour into 4 ice cube trays, cool and cut into squares. Wrap individually in plastic wrap.

Hot Cocoa Dip

           7 1/2 ounce Marshmallow Fluff
           8 ounce Cool Whip, thawed
           1/3 cup hot cocoa mix (2 envelopes)
           Mini chocolate chips
           Mini marshmallows

           In a bowl mix together Fluff, Cool Whip
           and cocoa powder until well combined.

          Refrigerate at least 1 hour. When ready to
          serve garnish with chocolate chips and 
          mini marshmallows. Serve with cookies,
          crackers and fresh fruit.

Pizza Roll-Ups

1/2 pound ground beef
8 ounces tomato sauce
1/2 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
2 tubes refrigerated crescent rolls


Brown meat and drain. Remove from heat and mix in tomato sauce, cheese and oregano, mix well. Separate dough into 8 rectangles, pinching together seams. Place about 3 tablespoons of mixture along one long side of the dough. Roll up dough like a jelly roll and cut into 3 pieces. Place seam side down 2 inches apart on a greased sheet. Bake at 375 degrees for 15 minutes or golden brown.

Puppy Chow (for kids)

12 ounces Crispex cereal
5/8 cup peanut butter
1 1/4 cups powdered sugar
1/3 cup butter
7 1/4 ounces chocolate chips


In large sauce pans or dutch oven; melt together the chocolate chips, butter and peanut butter. Stir in cereal; shake in a bag with powdered sugar to coat. 

Rueben Dip

14 ounces sauerkraut, drained
4 ounces cream cheese
1 can cream of chicken soup
8 ounces corned beef brisket, cut up
2 cups Swiss cheese, shredded


Combine all ingredients in a crock pot and cook on low until heated thoroughly. Serve with crispy toast or crackers.

Tuna Puff

1 cup water
1/2 cup butter
1 cup flour
1 teaspoon salt
4 eggs


Combine water and butter in a medium saucepan and heat to boiling. Stir in flour and salt all at once. Stir mixture vigorously over low heat until mixture leaves the sides and forms a ball. Remove from heat. Beat in 1 egg at a time. Beat mixture until smooth. Drop by spoonful's on baking sheet, 2 inches apart. Bake at 400 for 25 minutes then at 325 degrees for 20 minutes; cut a small slit in puff and return to oven, turn oven off and leave door open for 20 minutes. Cool and fill with favorite stuffing, tuna is good.