TURKEY PINWHEEL SANDWICHES
8-10 Flour Tortillas
8 oz Cream Cheese
1/4 Cup Mayonaise
2 Tbl Dry Ranch Dressing Mix
8-10 Pieces Deli Turkey or Ham
8-10 Pieces Swiss Cheese Or Cheddar Cheese
Mix Cream Cheese with Ranch Dressing Mix and spread thinly on Tortilla, Layer Ham or Turkey, Cheese & Cheese. Roll up tightly and cut in 1 inch slices.
DUNGENESS CRAB PARFAIT
All amounts to your liking:
Fresh Dungeness Crab Meat
Sliced Grape Tomatoes
Thinly Sliced Radishes
Cold Pressed Extra Virgin Olive Oil (the best you can find since the taste will shine)
Layer all ingredients into a clear glass finishing off with a drizzle of extra virgin olive oil, a squeeze of lemon and a sprinkling of flaky sea salt (Black seasame seeds add a nice touch.
7 LAYER DIP
8x8 casserole dish (use double recipe for a 13x9 dish)
1st layer (bottom) – 1 can bean dip
2nd layer – 1 cup guacamole
3rd layer – mix ½ cup mayonnaise, ½ cup sour cream and ½ package taco seasoning
1 bag of chopped green onions
5th layer – 1-10oz can Rotel diced tomatoes w/green chilies, 1 diced fresh Roma tomato
6th layer – chopped/sliced olives
7th layer (top) – sharp cheddar cheese
Refrigerate 1 hour or longer before serving with white or yellow corn chips.
POTLUCK PLEASER CHILI
1 pound ground beef
2 cans pork and beans (undrained)
1 15 - 16 oz can dark red kidney beans, rinsed and drained
1 15 - 16 oz can butter beans, rinsed and drained
1 14 1/2 oz can diced tomatoes (undrained)
1 8 oz can tomato sauce
1 cup water
1/3 cup white wine vinegar
2-4 tablespoons packed dark brown sugar
1/4 cup ketchup
1/4 cup molasses
In a 4-quart Dutch oven, cook beef until browned; drain off fat. Stir in pork and beans, kidney beans, butter beans, diced tomatoes, tomato sauce, water, vinegar, brown sugar, ketchup and molasses. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until slightly thickened. Serve topped with sour cream and bacon.
MEATBALL PARM SKEWERS
1 lb Ground Beef
1/2 C Bread Crumbs
1 Egg Beaten
4 Garlic Cloves
1/2 C Fine Parmesan Cheese
5-6 Mozzarella Slices (Cut Into Squares
Salt & Pepper
Mince 2 cloves of garlic/thinly slice the remaining two cloves
Mix ground beef, bread crumbs, egg, parsley, minced garlic & 1/4 cup parmesan. Season with salt & pepper. Roll into golf-size balls.
Heat olive oil. Add meatballs & cook to brown on all sides. remove from skillet and wipe skillet clean. Over Medium heat pour marinara into skillet, stir in sliced garlic & parmesan, bring to simmer, add meatballs, Cover with lid & simmer 10-12 minutes. Top each meatball with mozzarella. Cover pan & cook til cheese is melted. Top each meatball with whole spinach leaf folded & pierce with a toothpick to serve
ROAST BEEF SLIDERS
12 slider buns, halved
1 large onion, thinly sliced
2 sprigs thyme
Freshly ground black pepper
1 lb. deli roast beef
12 slices provolone cheese
1/4 tsp. garlic powder
2 tbsp. unsalted butter, melted
coarse sea salt
1 tbsp. finely chopped parsley
1 tbsp. unsalted butter
1 Garlic clove, minced
1 1/2 c. beef stock
1 tbsp. Worcestershire sauce
1/4 tsp. thyme leaves
Preheat oven to 350 degrees F.
Place bottom halves of the slider buns in a large baking sheet.
Melt butter in a large skillet over medium-high heat. Stir in onion and thyme sprigs. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
Build the sliders. Top the slider buns with roast beef and cheese, then cover with caramelized onions. Place the remaining halves of the slider buns on top. Brush the tops of the slider buns with melted butter. Sprinkle with garlic powder, sea salt and parsley. Bake until the cheese is melted and the sandwiches are warmed through, about 10 to 15 minutes.
Meanwhile, make quick au jus. Melt butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, worcestershire sauce and thyme. Season with salt and pepper. Simmer for 10 minutes until reduced slightly.
Serve sliders warm with au jus for dipping.
HOT DOG SKEWERS
8 hot dogs
1 (8 oz) can refrigerated crescent rolls
8 wooden sticks
Preheat oven to 375°. Line a baking sheet
with parchment paper.Separate dough into triangles.
Wrap each triangle of dough around each
Pierce each hot dog with a skewer. Place
on baking sheet and bake for 12-15 minutes,until golden brown.
STRAWBERRY CHEESECAKE SALAD
1 bag of mini marshmallows.
16 oz of vanilla yogurt (2 cups).
1 (8 oz) tub of thawed cool whip.
1 (3 ½ ounce) package of cheesecake flavor instant pudding and pie filling mix.
1-2 containers of sliced strawberries.
3-4 sliced bananas.
Mix all the ingredients together in a large bowl, and chill until serving!
This salad is a dream coming true, feel free to add blueberries if you want to. You can add keebler sandies or nilla wafer crumbs as topping. It will be awesome.
BACON AVOCADO FRIES
thin strips of bacon
1/4 c. ranch dressing
Preheat oven to 425 degrees F.
Slice avocados into equally sized wedges.
Wrap each wedge in bacon, cutting the bacon if needed. Place the bacon-wrapped avocado wedges on a baking sheet, seam side-down. Bake 12-15 minutes, until the bacon is cooked through and crispy. Serve warm or at room temperature with ranch, if desired.
CINNAMON CANDIED NUTS
2 Cups Almonds
1 Cup Sugar
1/2 Cup Water
In large saucepan over medium heat,
stir together water, sugar & cinnamon, bring to a boil. Stir in almonds &
cook until mixture thickens & becomes syrupy. Remove from heat, transfer to parchment lined baking sheet, spreading out into an even layer. Let harden.
HAM AND CHEESE CUPS
Black Forest ham
Farm fresh eggs
Dollop of creme fraiche
Combine the ingredients in a cast iron drop biscuit pan and bake to your desired egg texture and color.
MINI CORN DOG BITES
8.5 oz box corn muffin mix
4 hot dogs (about 6 in long)
Nonstick cooking spray
Mustard for dipping
Mix an 8.5–oz box of corn muffin mix according to package directions. Preheat oven to 375°F spray the Deluxe Mini–Muffin Pan with nonstick cooking spray; divide the batter among the muffin cups. Slice hot dogs into 1–inch pieces; place one piece in each muffin cup. Bake 10–12 minutes or until wooden pick in center comes out clean.
Makes 24 servings
9 oz. fresh cheese tortellini
1/2 c. extra-virgin olive oil, plus 1 tbsp., divided kosher salt
Freshly ground black pepper
2 tbsp. balsamic vinegar
8 oz. mozzarella balls
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 oz. sliced salami
1/4 lb. roasted red peppers, chopped into bite-sized pieces
1 bunch fresh basil
14 oz. artichoke hearts, drained and chopped into bite-sized pieces
1/4 lb. green olives
In a large pot of boiling water, add 1 tbsp. olive oil. Cook tortellini according to package directions. Drain and transfer to large bowl. Season cooked tortellini with salt and pepper. Add balsamic vinegar and 1/4 cup olive oil and mix to combine. Set aside. Marinate mozzarella: In a small bowl, add mozzarella balls, Italian seasoning, red pepper flakes, and remaining 1/4 cup olive oil. Mix to combine and set aside. Assemble skewers by layering one piece each mozzarella, salami, roasted red pepper, tortellini, basil, artichoke heart, and green olives.
3 Tbl Butter
2 Cloves Minced Garlic
1/2 C Beef Broth
1 Tsp Worchestershire Sauce
1 Tsp Pepper
1/2 Tsp Salt
2/1 Tsp Thyme
1/2 Tsp Rosemary
1/4 Tsp Cayenne Pepper
1/8 Tsp Oregano
1 Lb Shrimp
Heat butter, add garlic, cook 1 minute. Add broth, worchestershire sauce & seasoning. Bring to a boil. Add shrimp, cook 3-4 minutes. Serve over spaghetti .
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
HASH BROWN CASSEROLE
10 3/4 oz can cream of chicken soup
8 oz light sour cream
1/2 of 30 oz package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted
Preheat oven to 350 degrees. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
RED VELVET CHEESECAKE BITES
16 oz Cream Cheese (2 Pkg)
1 Cup Heavy Cream
1/4 tsp Vanilla
3 Cup Red Velvet Cake Crumbs (1 Box)
Beat Cream Cheese,& sugar until light & fluffy, add cream & vanilla & beat until stiff peaks form. Transfer mixture to the freezer to firm up (2 Hours) Using a small cookie scoop, scoop small balls of mixture & form into a ball. Roll mixture in Red Velvet Cake Crumbs, then transfer to parchment lined baking sheet. Once all bites are rolled, transfer to refrigerator to chill (About 1 Hour)
CREAMY RICE PUDDING.
FIESTA CHICKEN CASSEROLE
1 cooked chicken, deboned
1-16oz sour cream
2-10oz cream of chicken soup
1-7oz can diced green chilies
2½ cups cheddar cheese, grated
14oz nacho chips, lightly crushed (pieces no bigger than 1 inch)
Mix sour cream, chicken soup, milk and green chilies in a bowl.
In a 9x13 baking pan, put in a layer of½of the crushed chips, then ½of the chicken,
then½of the mix, then½of the cheese. Put in a second layer of the same, topping
the casserole with the layer of cheese.
Bake in the oven at 350 degrees
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
Freshly ground black pepper
2/3 c. shredded Mexican cheese
1/2 c. shredded iceberg lettuce
1/2 c. sour cream
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about
5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Flip tomatoes so they are stem-side down. Cut the tomatoes into six wedges, being careful to not cut completely through the tomato. Carefully spread open the wedges.
Divide taco meat evenly among the tomatoes, then top each with cheese, lettuce, and sour cream. Serve.
2 Tubes Crescent Rolls
1 LB Ground Beef
1 Pkg Taco Seasoning
1 1/2 Cups Grated Cheddar Cheese
1/2 Small Can Olives
Sliced Avocado, Sour Cream & lettuce
Separate the crescent pastry & lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to make the center a bit thicker as this will hold the meat. Brown meat until no longer pink. Drain fat and add Taco Seasoning as directed on package, reducing water to 1/3 Cup. Drain excess liquid from meat.
Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 Cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in
4. Add remaining 1/2 Cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (is using), into the middle of the ring, then add a few drops of sour cream if desired before serving.
Bake at 350 degrees for 30 minutes.
PINEAPPLE DREAM DESSERT
Crust: 2½ cups graham crumbs (2 sleeves) ½ cup unsalted butter
Layers: 2 cups of powdered sugar, sifted ½ cup unsalted butter, softened 4 oz cream cheese, softened 8 oz container Cool Whip , 20 oz can crushed pineapple, drained well
1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8- 10 minutes. Place on wire rack to cool.
3. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
4. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours.
EASY APPLE CRISP
1 Cup Flour.
1 Cup Brown Sugar
1/2 Cup Butter
2-3 Big Apples (Granny Smith)
Peel apples, cut into bite size pieces. Layer in buttered casserole dish. Sprinkle cinnamon over apples, Combine flour, brown sugar & butter. Cut in butter until mixed. Pour dry mixture over apples. Bake at 375 Degrees for 30-40 minutes.
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