BUFFALO CHIX DIP by Aimee Kolf
1 cup cooked & shredded chicken
1 (8 ounce) package cream cheese, softened
1 cup Blue Cheese or Ranch dressing
3/4 cup hot sauce (such as Frank's Red Hot)
1 1/2 cups shredded Cheddar cheese
1 bunch celery or carrots, cleaned and cut into 4 inch pieces
- On stovetop or microwave heat cream cheese, cup of cheddar cheese, hot sauce and dressing, stirring until well blended and warm.
- Mix in chicken and transfer to baking dish.
- Sprinkle the remaining cheese over the top, cover, and bake at 350 degrees until hot and bubbly.
- Serve with celery, carrots and tortilla chips.
JALAPENO POPPER DIP by Courtney Shurtleff
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Serve this dip with, French bread, fresh vegetables, tortilla chips, crackers…pretty much anything that pairs well with cheese!
Notes: If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly.
CLARA’S CHILI by Clara Blodgett
2 cans crushed tomatoes
2 cans red kidney beans, drained
2 lbs. ground sirloin
1 green pepper
1 or 1 1/2 onions
1 can beer (dark)
2 tbsp of chili sauce (or more to taste)
Salt and pepper to taste
1. Brown ground beef and drain.
2. Add onion and green pepper and saute until onion and green pepper are somewhat cooked.
3. Add beer, cover and simmer for five minutes.
4. Add chili seasoning, salt and pepper to taste, tomatoes and beans.
5. Cover and simmer for an hour or more. The longer the tastier!
MOM’S FAMOUS CHICKEN WINGS by “The Wrap” girls
(Recipe can be doubled)
1 lb chicken wings
1 can undiluted lemonade
6-8 slices ginger root
1/2 cup soy sauce
1/2 cup sugar
1. Mix ingredients and marinate wings for 24 hours.
2. Bake at 350 degrees for one hour.
EASY CHIP DIP by Chris Nudd
1 jar of pepper and onion relish (Harry and David is the best)
1 package of softened cream cheese or 1 tub of sour cream
1. Mix and serve.
STEAK TIPS by Chris Nudd
1 bottle of barbecue sauce
1 bottle of creamy Italian dressing
1 bottle of Italian dressing
1. Mix dressings in a resealable bag.
2. Add steak tips.
3. Marinate overnight.
4. Grill to liking.
LIL SMOKIES WRAPPED IN BACON by Mary Klein
1 package Lil Smokies
1 pound bacon
3/4 cup brown sugar
2 tablespoons vinegar
1. Cut bacon slices in half.
2. Wrap one piece of bacon around each Lil Smokie and place them seam side down in glass baking dish.
3. Top with brown sugar and drizzle with vinegar.
4. Refrigerate for a few hours or even overnight.
5. Remove from the refrigerator and bake in a 350° oven for one hour.
6. Remove from baking dish.
BBQ PORK by Mary Klein
2.5 lb. pork loin
1 cup chopped onion
3/4 cup diet coke
3/4 cup BBQ sauce
1. Mix ingredients.
2. Cook on high for 5-6 hours.
3. Drain and slice/shred.
4. Serve on buns.
SCOOPS NACHOS by Leo V. of Norton Deals-Happenings
1 Bag of Scoops tortilla chips.
1/2 cup of scallions
1/2 cup of peppers (hot or sweet)
1/2 Lb. of shredded cheddar/mozzarella mixture
1. Place scoops (open side up) on plate.
2. Spread cheese over scoops.
3. Throw them in the microwave for 40 seconds.
4. Sprinkle all (chopped) veggies on top.
5. Serve with sour cream and salsa (and/or chili).
Note: Do not cook the veggies; sprinkle them on after you take the scoops out of the microwave.