Fried Bologna Sandwich

Every week I have to figure it out, what's for dinner? One day folds into a week, then a month, then summer is gone, fall is here, winter is upon us and springtime arrives. I try to mix it up, we've been having a lot of THIS lately. When we get tired of THAT then we try a little SOMETHING DIFFERENT. I really never know what I'm in the mood for until I wake up and say THIS SOUNDS GOOD!

Are you like that too? There's just some things that sound good in the SUMMER when it's too hot to cook. By the time Fall rolls around I'm thinking of FAMILY FAVORITES. Winter is for COMFORT FOODS, stick to my ribs meals. When I can't face another bowl of stew, then SPRING finally arrives with lighter MEALS. When life seems flavorless, look for something you haven't had in awhile. All of a sudden it tastes good again, but it's not the food. It's you that changes!

I'd love to have you join us on Facebook's Granny Mountain Group... it's a great way to pass along recipes, tips and ideas that we're all finding at Pinterest or even better... potlucks and family recipe boxes! 

Sopes

Do you have a Panaderia Tortilleria in your hometown? Chances are you do, they are Mexican bakeries with all kinds of delicious foods inside. We are a melting pot of cultures, even in NW Arkansas you can sample Indian, Thai, Mongolian, Szechuan, Cantonese, Salvadorian, and Mexican. I love trying new recipes and no matter where we've lived, I try my hand at regional favorites. In Texas, that included making tamales, gorditas and sopes. Masa Harina is the secret ingredient, but it's not easy to get the same results as Mamacita's kitchen turns out. Just like a Southern Grandma's biscuits, technique is key. So, since my Moma was not a Mamacita... I have trouble making something as simple as a sope!

In Mexico, the sope (pronounced “SOH-peh”) is as common as a taco for lunch. Street vendors turn them out in minutes while you wait, and salivate! They are open face sandwiches, similar to a tostada, but the sope is made of fresh masa formed into a boat shape vessel to get the delicious fillings from plate to your mouth easily. They can be hand held, but the best ones require a plate and a fork to get every last bite! 

My local Panaderia sells the sope shells, freshly made and ready to slip onto a warm griddle to crisp (or a quick dip into hot oil and drained), then topped with chopped brisket, pork or chicken it turns leftover meat into a delicacy! From Rick Bayles' Mexico One Plate at a Time, here is the simple recipe for sopes. I love the way he writes recipes, you taste the country as well as the food! This recipe is long but not complicated, it's technique that he teaches.

Sopes 
"Every culture has its small bites–sushi, dim sum, tapas, mezze. But in Mexico, these flavorful tidbits fall into a different kind of category: “antojitos,” the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing."
Dough:
1 pound (2 cups) fresh corn masa for tortillas (OR 1 3/4 cups powdered masa harina mixed with a scant 1 cup + 2 tablespoons warm water) 
2 tablespoons lard or 2 tablespoons shortening 
3/4 teaspoon salt
Filling: 
1 cup brothy beans, coarsely pureed with a little broth 
8 ounces chorizo sausage
vegetable oil (for frying) 
Toppings:
green tomatillo sauce 
mexican queso fresco 
mexican crema or thinned sour cream
shredded lettuce
radishes, sliced paper thin

Forming and griddle baking the sopes: Heat a well seasoned or nonstick griddle or heavy skillet over medium. Put the mash (fresh or reconstituted) into a bowl and knead in 3/4 teaspoon salt. If necessary, knead in a few drops of water to give the masa the consistency of soft cookie dough. Divide into 5 pieces, roll into balls and cover with plastic to keep them from drying out.
One by one, form the fat little tortillas that will become the sopes: Line a tortilla press with two pieces of plastic cut to fit the plates (be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Place a ball into the plastic lined press, gently pat and press it into a evenly flat disc, about 3/8 inch thick (the original recipe says 1/4" thick, with practice maybe I can do this!) and 2 and 1/2 inches in diameter. With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic. Lay the tortilla on the hot skillet and bake for about a minute per side, until lightly browned-- in doing so you are transforming the tortilla into a sope, a little masa boat!  Do the same with all of the balls, allowing each to cool and forming into sope/masa boats. Cover with plastic and set aside. 
For the Filling: Simmer the beans down to a thick bean soup consistency. Take out half the beans and mash, add back enough of the brothy beans to make a refried consistency. (Also adapted from the usual method of re-frying the beans.) In a small skillet heat 1 T. oil over medium heat. Add the chorizo and cook, breaking up any pieces. When cooked drain off fat and cover with foil-place in oven to keep warm. (I used leftover grilled chicken.)
Frying the shells: Add the oil to a heavy skillet 3/4 of an inch deep. Fry the shells one at a time until lightly browned. Drain on paper towels then place in a cast iron skillet to keep warm in the oven. Repeat until shells are done. (You just have to do this step, no baking the shells. It's a flavor thing... the crispy/soft shell, the spicy filling and the cool creamy toppings!)
Finishing the Dish: Layer in this order- Shell, refried beans, chorizo, tomatillo sauce. cheese, lettuce, radish slices, crema.

One more note Herdez is making a great new Taqueria Salsa made from tomatillos and morita peppers, just like the familar smoky sauce you find on dinner tables all over Mexico! I found it at Walmart.

Terry's Secret Recipe

Today I'm sharing a secret family recipe. This one is a keeper, put it where you can get to it easily if you've had a busy day or a "Mom's Night Off" or  "Dad's Cooking!" Easy, but oh so good and it's Super Bowl perfect too. My SISTER in law's recipe, it's famous in our family. It's probably the only recipe that I had that the daughters left home with... they didn't want to be far from the secret recipe!

OK, are you ready? It's not one of those recipes that has a lot of ingredients or a lot of steps. In fact, it sounds too easy to be considered famous or secret... just trust me on this, it is!

Terry's Secret Recipe   PRINT RECIPE
2 lb. hamburger
1 lb. brick chili, this isn't canned chili (it's next to the hot dogs in most groceries, a rectangular brick of chili meat that is condensed)  I like the Famous brand or 4 Star ... they look like this:

1 lb. Velveeta, cut in chunks
2 cans chili beans, undrained
1 can Ro-Tel tomatoes, your choice...blazing hot or wimpy mild!
8 oz. sour cream
shredded iceberg lettuce
shredded Cheddar cheese
tortilla chips

Brown hamburger and drain. Add beans, chili, Ro-Tel and Velveeta. Simmer over LOW heat until melted. Add sour cream and serve in bowls topped with shredded lettuce, shredded Cheddar cheese and serve with tortilla chips. I didn't say it was healthy, did I?

Ole for Jose's Party Cheese Dip

It's Super Bowl Weekend and you know I'm gonna be sharing some of our favorites from local restaurants right here in the Ozarks! These recipes are hard to get your hands on, but I will tell you my secret...

 

 

The one and only... Party Cheese Dip from JOSE’S MEXICAN RESTAURANT in Fayetteville, AR.
2 Tbsp. plus 2 tsp. butter
¼ c. diced onion
2 Tbsp. plus 2 tsp. garlic, chopped
¼ c. flour
3¼ c. heavy cream
3¼ c. milk
2½ lbs. white cheese, grated
¼ c. jalapeno peppers, chopped
1 tsp. white pepper
1 tsp. cumin
½ tsp. cayenne pepper
½ tsp. hot chili powder
Directions:
Saute onions and garlic in butter until soft. Add flour and cook for one minute. Add milk and cream. Bring to a boil. Turn the heat down to low and add cheese slowly, stirring constantly until cheese is melted. Turn the heat off and add jalapeno peppers and remaining spices. Serve with fresh hot tortilla chips.

 

            Perfect for Super Bowl Weekend... from Boston Mountain Grille in Fayetteville, AR:

Razorback Layered Dip
6 oz. cream cheese
12 oz. black beans

12 oz. Rotel
6 oz. cheddar cheese, shredded

Preheat oven to 300 degrees. Press cream cheese firmly into the bottom of an oven safe dish. Mix the Rotel and black beans together with even parts and drain all juices. Spread evenly over the layer of cream cheese. Cover the Rotel and beans with shredded cheddar cheese. bake dish for 30 minutes or when all cheese is melted. Serve with tortilla chips.
Shared by Doug Mantan, owner

                      Super Bowl staple... Fresh Salsa from Jose's Steakhouse Batesville, AR:

1 gal. diced tomatoes with juice
½ c. lime juice
6 sprigs fresh cilantro
... 1 bell pepper
1½ c. red onions, chopped
½ c. green onions, chopped
1 Tbsp. garlic
2 Tbsp. cumin
1 can green chili peppers
½ c. jalapeno
1 Tbsp. garlic pepper seasoning
1 Tbsp. salt

Blend everything together, add cilantro last. Be careful not to add too much.
Shared by David Sours, chef

Spinach Artichoke Dip from FOREST HILL RESTAURANT in Eureka Springs, AR.

9 oz. cooked, chopped spinach
9 oz. chopped artichoke hearts
½ lb. cream cheese
½ c. minced red onion
½ c. diced black olives
¼ c. diced pimento
¼ c. chopped parsley
4 c. shredded Parmesan cheese
1 Tbsp. salt 1 Tbsp. pepper
1 Tbsp. garlic powder

Combine spinach and artichoke hearts. Blend with red onion, black olives, pimento, parsley and Parmesan cheese. Add salt, pepper and garlic powder to make a wonderful dip for any occasion. Serves 8.

Print Recipes

 

Holiday Appetizers so you can be the Hostess with the Mostest!

The Hostess with the Mostest doesn't have to be the Tiredest! There are lots of great recipes out there that are Santa Special and don't require hours to prepare! 

Warm Brie Crackers

Only 5 minutes to make!

Keebler® Club® Original crackers
Brie cheese, cut into thin wedges
apricot or strawberry preserves
coarsely chopped pecans 

Arrange crackers on sheet pan, top with cheese and preserves then sprinkle with pecans. Bake, uncovered, at 375° F for 2 to 4 minutes or until preserves bubble and cheese begins to melt.

Santa's Meatball Skewers

Start to finish, 40 minutes! Serves 16

16 (6-inch) bamboo skewers
1 1/2 ounces pepper Jack cheese or cheddar cheese (not process cheese)
1 teaspoon all-purpose flour
1 cup Sunshine® Cheez-It® Pepper Jack crackers
1 egg, slightly beaten
1/4 cup cooked real bacon bits
2 tablespoons finely chopped onion
1/2 teaspoon cumin
1 1/4 pounds lean ground beef
16 large grape tomatoes
1 small zucchini, halved lengthwise and cut into 16 pieces
2 tablespoons vegetable oil 

1 1/2 cups salsa (optional) In a shallow pan soak skewers in water to cover for 30 minutes. Cut cheese into 16 1/2" cubes. In a small bowl, toss together cheese and flour until the cheese is coated on all sides. Cover and refrigerate at least 10 minutes. In food processor finely crush SUNSHINE CHEEZ-IT Pepper Jack crackers. In large bowl combine crackers, egg, bacon, onion and cumin. Add beef. Mix well. Drain skewers. Thread one cheese piece onto each skewer. Divide beef mixture into 16 portions. Shape each portion into ball around cheese on skewer. Thread one tomato and one zucchini piece onto each skewer. Lightly brush meatballs on all sides with oil. Grill skewers directly over medium heat for 12 to 15 minutes or until meat is no longer pink, turning occasionally.* Serve kabobs with salsa as dipping sauce, if desired.
*Note: Instead of grilling skewers, place them on rack in shallow roasting pan. Bake at 375° F for 20 to 25 minutes or until meat is no longer pink. (Turning of skewers is not necessary)

San Antonio Dip

Everyone loves this dip, here's a way to make it in only 10 minutes and serve 32 people!
1 medium avocado, peeled and mashed

1 container (8 oz.) sour cream, divided

2 teaspoons lime juice

1/4 teaspoon hot pepper sauce

1 can (16 oz.) refried beans

1 tablespoon chili powder

1/2 cup sliced green onions

1/2 cup (2 oz.) shredded cheddar cheese

1/2 cup chopped tomato

1/4 cup sliced black olives

1 cup Sunshine® Cheez-It® Original snack crackers 1.25 oz Bag 

In a small bowl combine avocado, 1/2 cup sour cream, lime juice and pepper sauce. Set aside. In small saucepan combine beans and chili powder. Cook and stir over low heat for 2 to 3 minutes or until warm. Stir in green onions and 1/4 cup of remaining sour cream. Spread in 9-inch pie plate or on 10-inch serving plate. Spread avocado mixture over bean mixture. Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top. Just before serving, arrange 1 cup of crackers around edge of dip. Serve with additional crackers.

Baked Cajun Crab Dip

A crab dip that won't break the bank and serves 16 lucky guests!

1 package (8 oz.) cream cheese, softened*
2 tablespoons sliced green onion
1 tablespoon milk
1 tablespoon hot pepper sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon salt
1 can (6 1/2 oz.) crab meat, drained, flaked, cartilage removed
Slivered almonds (optional)
Carr's® Table Water® Crackers 

In a small bowl stir together cream cheese, green onion, milk, pepper sauce, horseradish and salt. Gently stir in crabmeat. Spread in 3- to 4-cup casserole or 9-inch pie plate. Sprinkle with almonds, if desired. Bake at 375°F about 15 minutes or until heated through. Serve with crackers. 

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Deviled Egg Spread

You know this will be a hit! Serves 24.

12 hard cooked eggs, peeled 

1/3 cup mayonnaise 
1/4 cup sliced green onions 
1 teaspoon paprika 
1 teaspoon dry mustard 
1 teaspoon cider vinegar or white vinegar 
1/2 teaspoon salt 
1/2 teaspoon pepper 
3 slices bacon, crisp-cooked, drained, crumbled 
1/3 cup chopped fresh parsley 
1/4 cup chopped black olives 
1/4 cup chopped dill pickle or sweet pickle 
Keebler® Town House® Original crackers 

Peel and chop eggs. In large bowl use potato masher to slightly mash eggs. Stir in mayonnaise, green onions, paprika, mustard, vinegar, salt and pepper. Mound on serving platter in oval egg shape. Sprinkle with rows of bacon, parsley, olives and pickle. Serve with crackers.

Thai Peanut Veggie-Balls

One more, this one starts with prepared meatballs so is ready in only 5 minutes tops!

2 packages (8.5 oz. each) Morningstar Farms® Meal Starter® Veggie Meatballs 

2/3 cup creamy peanut butter 
1/2 cup vegetable broth 
1/4 cup reduced-sodium soy sauce 
3 tablespoons rice vinegar 
3 tablespoons chile paste with garlic (sambal oelek) 
2 teaspoons grated gingerroot 
1 teaspoon sugar 
3 tablespoons sliced green onions 
3 tablespoons dry roasted peanuts 

Prepare Morningstar Farms Meal Starter Veggie Meatballs according to package directions. Meanwhile in a small saucepan whisk together peanut butter, broth, soy sauce, vinegar, chile pasta, ginger root and sugar. Cook over medium heat for 3-5 minutes until heated through. In a chafing dish or 2 1/2 quart casserole, place meatballs. Spoon peanut sauce over the top, gently stir to mix. Sprinkle with green onion and peanuts. 

No stress, no worry... you can do it!

Crack Dip aka Loaded Baked Potato Dip

Does the title tell you anything about this recipe? I should warn you right now that this is dangerous stuff, too good to make and have in the fridge. I would suggest making this only when you need to TAKE it to someone else's house... even then it's hard to stay.away.from.the.bowl. Two versions, one for the cold and creamy one that is similar to the sensation you get when you load your baked potato to the max. The second version is the whole shebang; potato, sour cream, cheddar cheese, bacon bits... all warm and melty... pure and simple, Crack. Just click on the recipe to print!


Loaded Baked Potato Dip adapted from myrecipes.com
16 ounces sour cream or french onion dip
16 slices (12-ounce package) bacon, cooked and crumbled
2 cups (8 ounces) sharp cheddar cheese, shredded
1/3 cup thinly sliced green onions

Save a couple tablespoons of bacon bits, shredded cheddar and chopped green onions to top the finished dip. Combine remaining ingredients in a bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with reserved shredded cheese, crumbled bacon, and chopped green onions. Serve with waffle potato chips or kettle chips. Dip can be stored in an airtight container in the refrigerator for up to 1 week.


Crack Dip This dip in everywhere on the Internet!
1/2 cup  instant potato flakes
1/2 cup  milk
1 cup Sour Cream
4oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened
2  green onions, sliced, divided
1 cup Sharp Cheddar Cheese
2 Tbsp. real Bacon Bits (either packaged or 4 slices bacon, cooked crisp and crumbled
RITZ Toasted Chips Original or your favorite cracker or chip

PREHEAT oven to 350ºF. Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese and half of the onions; mix well. Dip will be soft set.
SPOON into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
BAKE 15 to 20 min. or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with the chips.

Beer-Battered Onion Rings

Onion Rings... if you love them, you can name in a second the best ones you've ever had! For me it was Clear Springs in New Braunfels, Texas. Friday nights we'd head north on Highway 46, halfway between Seguin and New Braunfels set an old dancehouse. They were famous for their catfish, and even if you weren't in the mood for fish... you'd most likely order it because it smelled so-dang-good!

Our GRANDson Jackson would be with us, we'd almost always start with an order of onion rings. We only made the mistake once of ordering the "Texas Size," surely they mean it's big enough for ALL of Texas! They were as close to perfect as you can get and be an onion ring. I have a recipe that's worthy to be called "close." It comes from Cooks Country and it's more than just measurements, it troubleshoots the common mistakes that restaurants and home cooks make when preparing. All you ever need to make the best onion rings you ever put in your mouth....DANGEROUS!

Beer-Battered Onion Rings
Serves 4 to 6
2 sweet onions, peeled and sliced into 1/2-inch thick rounds (use a sweet Vidalia)
3 cups beer (use a dark beer like Shiner Bock)
2 teaspoons malt vinegar (next to the other vinegars at the grocery)
Salt and pepper to taste
2 quarts peanut or vegetable oil
3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1. Soak onions: Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a zip-lock bag; refrigerate 30 minutes or up to 2 hours.
2. Make batter: Heat oil in a large Dutch oven over medium-high heat to 350 degrees.
While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in a steady stream and leaves faint trail across surface of batter.
3. Fry rings: Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter. Serve.

Troubleshooting Beer-Battered Onion Rings
Problem: Crunchy onions.
Solution: Soak in beer. Soaking the rings in a combination of beer, vinegar and salt softens and flavors the raw onion. Just don't soak longer than 2 hours or they get too soft!
Problem: Bad battering.
Solution: Add beer gradually. If the batter is too thick, the rings will be doughy; too thin and it will run off. Add the beer gradually until the batter falls from a whisk to form a ribbon trail.
Problem: Fused onion rings.
Solution: Don’t crowd the pot. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don’t stick together.
PRINT RECIPE

*The land where the restaurant now sets was originally surveyed by James Bowie, a hero of the Alamo, in 1825. Clear Springs Hall and Store was built in 1873 for storing cotton. At the height of cotton production it was normal to see cotton wagons backed up long distances to be weighed. It was also common for the drivers to spend their waiting time shopping and visiting at the Clear Springs Store. The store and saloon were the only establishments of their kind for several miles. The dance hall, now the restaurant, provided for community gatherings, such as dances, parties, plays, school functions, and political rallies. The historical Clear Springs Hall and Store now houses Clear Springs Restaurant which has preserved the historical atmosphere of the structure and the memory of the early German community.

Cook's Country Beer Battered Onion Rings

Beer-Battered Onion Rings
Serves 4 to 6
2 sweet onions, peeled and sliced into 1/2-inch thick rounds (use a sweet Vidalia)
3 cups beer (use a dark beer like Shiner Bock)
2 teaspoons malt vinegar (next to the other vinegars at the grocery)
Salt and pepper to taste
2 quarts peanut or vegetable oil
3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1. Soak onions: Place onion rounds, 2 cups beer, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a zip-lock bag; refrigerate 30 minutes or up to 2 hours.
2. Make batter: Heat oil in a large Dutch oven over medium-high heat to 350 degrees.
While oil is heating, combine flour, cornstarch, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly whisk in 3/4 cup beer until just combined (some lumps will remain). Whisk in remaining beer as needed, 1 tablespoon at a time, until batter falls from whisk in a steady stream and leaves faint trail across surface of batter.
3. Fry rings: Adjust oven rack to middle position and heat oven to 200 degrees. Remove onions from refrigerator and pour off liquid. Pat onion rounds dry with paper towels and separate into rings. Transfer one-third portion of rings to batter. One at a time, carefully transfer battered rings to oil. Fry until rings are golden brown and crisp, about 5 minutes, flipping halfway through frying. Drain rings on paper towel-lined baking sheet, season with salt and pepper and transfer to oven. Return oil to 350 degrees and repeat with remaining onion rings and batter. Serve.

Troubleshooting Beer-Battered Onion Rings
Problem: Crunchy onions.
Solution: Soak in beer. Soaking the rings in a combination of beer, vinegar and salt softens and flavors the raw onion. Just don't soak longer than 2 hours or they get too soft!
Problem: Bad battering.
Solution: Add beer gradually. If the batter is too thick, the rings will be doughy; too thin and it will run off. Add the beer gradually until the batter falls from a whisk to form a ribbon trail.
Problem: Fused onion rings.
Solution: Don’t crowd the pot. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don’t stick together.
PRINT RECIPE

Jose's Party Cheese Dip

One of our favorite places to eat... Party Cheese Dip from JOSE’S MEXICAN RESTAURANT in Fayetteville, AR. This recipe is featured in "Restaurant Recipes of the Ozarks-Arkansas." www.recipepubs.com
Ingredients:
2 Tbsp. plus 2 tsp. butter
¼ c. diced onion
2 Tbsp. plus 2 tsp. garlic, chopped
¼ c. flour
3¼ c. heavy cream
3¼ c. milk
2½ lbs. white cheese, grated
¼ c. jalapeno peppers, chopped
1 tsp. white pepper
1 tsp. cumin
½ tsp. cayenne pepper
½ tsp. hot chili powder
Directions:
Saute onions and garlic in butter until soft. Add flour and cook for one minute. Add milk and cream. Bring to a boil. Turn the heat down to low and add cheese slowly, stirring constantly until cheese is melted. Turn the heat off and add jalapeno peppers and remaining spices. Serve with fresh hot tortilla chips.

Farmhouse Cheddar Bread

 

Farmhouse Cheddar Bread

Topping:

4 tablespoons butter

1 cup onions, chopped fine
1 cup ham or bacon, chopped
2 tablespoons garlic, chopped fine
salt and pepper to taste
1 cup mayonnaise
1 tablespoon dry mustard
2 teaspoons hot sauce, optional
½ pound (8 ounces) cheddar cheese, shredded
1 cup green onions, sliced
Melt the butter in a skillet over medium heat. Add the onions, ham or bacon and garlic. Season with salt and pepper and sauté until the onions are soft. Remove from heat. Combine the mayonnaise, dry mustard and hot sauce with the slightly cooled skillet mixture. Fold in the cheese and green onions.
Bread:
Leftover French or Italian Bread – sliced in half lengthwise.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray the pan lightly with Pam. Place the bread, cut side up onto the baking sheet. Spread a thick layer of the topping mixture over the bread. Bake until the bread has toasted and the topping has melted, about 15 minutes. Cool for 10 minutes. Cut into slices and serve warm or room temperature.
PRINT RECIPE

Super, Super Bowl Food!

Super Bowl Sunday makes us decide, good or bad? There will be lots of temptations out there, Buffalo This and French Fried That. Maybe we'll just have a little of each, that's the way I like to do when faced with hard decisions! Here's some of the most popular Super Bowl fare that's out there right now...

Jalapeno Popper Dip Print
Substitute low fat cheese and mayo to lighten this up~
1 (8 ounce) package cream cheese, room temp
1/2 cup mayonnaise
1/2 cup cheddar cheese, grated
1/2 cup parmesan
1/2 can sliced pickled jalapenos
2 jalapeno peppers, de-seed and chop finely
1/4 cup panko bread crumbs
1/4 cup parmesan cheese

Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmesan and sprinkle over the dip. Bake in a 375F oven until bubbling hot and golden brown on top, about 20 minutes.

Applebee's Wonton Chicken Tacos Print

for a healthier version go HERE

1lb. boneless skinless chicken breasts (sliced into small chunks)
2 tablespoons olive oil
4 tablespoons stir fry sauce
8 tablespoons Asian toasted sesame dressing
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 cup coleslaw mix
2 tablespoons Asian toasted sesame dressing
10 wonton wrappers
oil (for frying)
4 tablespoons green onions (sliced)
4 tablespoons cilantro (chopped)
4 tablespoons red onion (diced)

In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
Heat olive oil in a skillet over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the skillet and transfer to a bowl. Add about 1/2 inch of oil to the skillet over medium high. Fold the wonton wrappers into a triangle formation (imagine "taco") but do not seal. Use tongs to keep the wrapper open and fry one side at a time until golden brown. Drain on paper towels. To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.

Cheddar Bacon Ranch Pulls (a.k.a. Crack Bread) Print
from Plain Chicken
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Loaded Baked Potato Dip Print
from My Recipes
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Serve with: waffle fries

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Baked Southwestern Egg Rolls Print
from Annie Eats

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking. Serve with salsa or Avocado Ranch Sauce.
For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.

Mudslide Brownies Print

My advice is to budget for this splurge, these get 5 ♥'s!

from Southern Living

6 (1-oz.) unsweetened chocolate baking squares
1/2 cup plus 2 tablespoon unsalted butter, divided
1 cup granulated sugar

1 cup firmly packed light brown sugar

3 large eggs

4 teaspoons espresso powder, divided

2 tablespoons plus 2 tsp. coffee liqueur, divided

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup chopped pecans, toasted

2 tablespoons whipping cream or half-and-half

2 tablespoons vodka

2 1/4 to 2 1/2 cups powdered sugar

Garnish: chocolate-covered espresso coffee beans, chopped

Melt 4 chocolate baking squares and 1/2 cup butter in a heavy saucepan over low heat, stirring occasionally. Remove from heat, and transfer to a large bowl. Add sugars; stir well. Stir in eggs, 2 teaspoon espresso powder, and 2 teaspoon coffee liqueur. Add flour and salt, stirring until blended. Stir in pecans.

Spread batter into a lightly greased aluminum foil-lined 13" x 9" pan (or see note). Bake at 325° for 20 to 25 minutes or until brownies appear set on top. Cool completely in pan on a wire rack.

Melt remaining 2 chocolate baking squares and 2 Tbsp. butter in heavy saucepan, stirring occasionally. Remove from heat; transfer to a medium bowl. Stir in remaining 2 tsp. espresso powder, whipping cream, vodka, and remaining 2 Tbsp. coffee liqueur. Add enough powdered sugar to make a good spreading consistency, beating at medium speed with an electric mixer until smooth. Spread frosting over cooled brownies; garnish, if desired. Let stand until frosting is set. Use foil to lift uncut brownies out of the pan. Cut into bars to serve.

Note: For really thick, showy brownies, we baked these in an 11" x 7" pan at 325° for 26 to 28 minutes. If you prefer not to add any alcohol to this dessert, you can use sweetened coffee. Instead of the coffee liqueur and omit the vokda.

Turtle Bay Resort Lava Flows Print
A delicious tropical treat~ from The Coterie Blog
46 oz pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws

It's really easy but my measurements aren't exact. It's one part pineapple juice to one part coco lopez (cream of cocnut, it's in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I'd say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it's at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn't, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.
Yummy additions: Blend a banana in with the pina colada. That's my favorite way of having it.
Blend and friut in with the pina colada. That's how T-Bay makes all their smoothies.
Cut a pineapple in 4 sections around the core. Take one section and cut in half length-wise. Make a 1/2 inch insertiondown the length of the section. Cut width-wise in 1 inch sections. you can use this to go on the side of the glass. We also put a marichino cherry with an umbrella and poked it into the pineapple.

Cotton Bowl Classic Feast

If you're an Arkansas Razorback fan or a Kansas State Wildcat, you know where you're going to be Friday night at 7PM. If you're lucky and have a ticket for the Cotton Bowl Classic, you and 85,000 screaming fans are going to be in the stands at Dallas' Cowboy Stadium! Even if you can't be there, you're going to be in your seat, ready for a great game with some of your favorite foods. I found some recipes from The NFL Gameday Cookbook that will be perfect for a victory party... I hope!

Buffalo Chicken Breast Sandwiches PRINT
from the NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ

6 boneless chicken breast halves
Your favorite barbecue rub
1 cup Frank's Red Hot Sauce
1/4 cup (2 ounces) butter, melted
6 sandwich rolls
1 1/2 cups crumbled blue cheese
1 cup finely chopped celery

Prepare the grill for cooking over direct medium-high heat. Season the chicken breasts lightly with the rub. Grill for about 5 minutes per side, or to an internal temperature of 160°F. Remove the chicken to a plate.
In a medium bowl, mix together the hot sauce and melted butter. Dip each chicken breast in the hot sauce mixture and transfer it to a rack to drain for just a minute. Transfer the chicken to the rolls and top each with an equal portion of the cheese and celery. Makes 6 sandwiches.

Catfish Tacos with Citrus Salsa PRINT

from the NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ
¼ cup all-purpose flour

1 tablespoon good-quality chili powder

1 teaspoon seasoned salt

1 teaspoon black pepper

1 pound catfish fillets, patted dry with a paper towel

2 tablespoons vegetable oil

 2 tablespoons butter

8 six-inch flour or corn tortillas

Citrus Salsa (recipe below)

In a small bowl, combine the flour, chili powder, salt and pepper. Dust the fillets on both sides with the flour mixture.

Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for four to five minutes, then flip and cook another four to five minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces. Divide the fish evenly among the tortillas and top with the Citrus Salsa.

Makes eight tacos

Citrus Salsa

Using the supremes in this salsa leaves a little texture to the fruit while getting rid of the pith and skin. To make the supremes, cut the top and bottom off of fruit. Stand on one end and cut down the sides, removing the skin to reveal the fruit. All the skin and pith should be removed. Cut the segments out in between the membrane and pull out the tender wedge of flesh now known as the supreme.

3 large Roma tomatoes, seeded and diced

½ cup finely chopped red onion

Supremes of 1 orange, chopped

Supremes of 1 large lime, chopped

3 green onions, white and green parts sliced

1 jalapeño, finely chopped (remove the seeds if you don't want it spicy)

2 tablespoons finely chopped fresh cilantro leaves

½ teaspoon salt

¼ teaspoon black pepper

In a glass bowl, mix all the ingredients together. Cover and refrigerate for an hour. Mix again before serving. Makes about two cups.

Bloody Mary Chicken Wings PRINT
from The NFL Gameday Cookbook by Ray Lampe a.k.a. Dr. BBQ

12-15 chicken wings

BLOODY MARY RUB:
2 tablespoons celery salt
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/2 teaspoon cayenne
BLOODY MARY SAUCE:
1 1/2 cups V-8 juice
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco Garlic Sauce
1 lemon, juiced
1 teaspoon salt
Prepared horseradish (optional)
Russian vodka
Celery sticks

With a sharp knife, cut the tips off the chicken wings and save the tips for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through.
In a small bowl, mix together the rub ingredients. Sprinkle over the chicken wings, coating them evenly.
Prepare the grill for cooking over direct medium heat. Grill the wings, turning often, for 30 minutes, or until the wings are crispy and golden.
Meanwhile, mix the sauce ingredients together and set aside. Put the vodka in the freezer. Transfer the wings to an aluminum-foil pan. Pour the sauce over the wings, tossing to coat. Put the pan on the grill. Cover the grill and cook for another 30 minutes, tossing the wings after 15 minutes to coat. If the pan goes dry, add a small amount of beer to keep it from burning. Remove the wings to a plate, and drizzle with the sauce if there is any left. Serve with celery sticks and shots of ice-cold vodka. Makes 15 servings.

Copeland's Artichoke and Spinach Dip with Bowtie Chips

Copeland's of New Orleans Spinach Artichoke Dip
from recipesecrets.net
1 x 16 oz can artichoke hearts, drained
10 oz fresh spinach
2 cloves garlic, minced
¾ cup mayonnaise
3 tbsp fresh
lemon juice
¼ tspn Tabasco sauce, or to taste

In a food processor or blender, chop artichoke hearts; set aside. Wash spinach well; blanch in boiling water. Drain well and squeeze dry. Add to food processor or blender with remaining ingredients and process until just blended. Transfer mixture to a bowl, cover with plastic wrap and refrigerate 24 hours.   

Copeland's of New Orleans Bowtie Chips Appetizer
from recipesecrets.net
8 oz bowtie pasta
2 eggs
2 to 3 tbsp milk
seasoned bread crumbs
oil (for frying)

Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool.
Mix eggs and milk and dip each piece of pasta into mixture, then roll in the bread crumbs.
Fry pasta in oil until deep golden brown. Serve with spinach and artichoke dip.

Landry's Oyster Bar Trash

LANDRY'S OYSTER BAR TRASH
Source: NBC5, Dallas/Fort Worth, Taste Of Dallas

8 Shrimp (26/30), peeled and de-veined, tail off, portioned in bag
2 tsp. Blackening Spice 2007
2 oz (w.) Jumbo lump crab meat
2 oz (v.) Margarine, clarified
4 oz. (w) Steamed white rice
2 oz (v) Lemon Butter
1 ea. Caramelized Lemon Half

Take portioned shrimp bag and add 2 tsp. Blackening Spice and shake approximately 10 to 15 times, moving shrimp around until coated. CRITICAL POINT: Do not do this in advance.

Place shrimp on clean dry 400-degree flat top in a circular area, but careful not to stack. Ladle 1 oz. of clarified margarine over shrimp and cook for 1 minute and flip.

Tower crabmeat centered on top of shrimp. Pour 1 oz. clarified margarine on top of crabmeat and allow to drain over shrimp.

Cook for 30 seconds and then, using 2 spatulas, carefully fold shrimp and crabmeat from the outside in 4 turns.

To Plate
Using 2 spatulas, lift shrimp and crab mixture onto front section of plate from 3:00 to 9:00.
Place the scoop of rice at 12:00.
Place a ramekin with 1 1/2 oz. lemon butter at 10:00 and a caramelized lemon half at 2:00.
Drizzle remaining lemon butter over shrimp and crabmeat.