Recipes By Mike

Jalapeno Poppers

Ingredients:

5 fresh whole jalapeno peppers
1/4 cup fat-free cream cheese, room temperature
1/4 cup shredded fat-free cheddar cheese
Salt, black pepper, and garlic powder, to taste
1/2 cup Fiber One Original bran cereal
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:

Preheat oven to 350 degrees.

Halve the peppers lengthwise, and remove seeds, stems, etc.
Wash halves and dry them very well.
Set aside.

Stir together cream cheese and shredded cheese.
Optional - Season with salt, black pepper, garlic powder
Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with optional seasonings. Place crumbs in one small dish and egg substitute in another.

Stuff pepper halves with cheese mixture. Carefully coat both sides of each pepper half, first with egg substitute, and then with cereal crumbs. Place peppers on a baking sheet sprayed with nonstick spray.

Bake in the oven for 25 minutes (for very spicy poppers)
Bake in the oven for 30 minutes (medium-hot poppers)

PER SERVING (2 poppers):
50 calories, 0.5g fat, 170mg sodium, 8.5g carbs
3g fiber, 1.5g sugars, 5.5g protein

Avocado Dip

Ingredients:

2 good size avocados (mashed up)
1 tbsp lemon
1/2 c chopped onions
1/4 tsp garlic salt
1/2 c sour cream
Fresh diced tomato
Fire in the Hole or Flicker of Fire Salsa to your taste

Directions:

Add ingredients to mashed avocados.
Mix together with fork.
Top off with diced fresh tomato.

Spicy Cream Cheese Roll-ups

Ingredients:

(1) 4 oz package of ham
(3) 8 oz. packages of cream cheese
(1) small can of chopped black olives
(1) jar of sliced pickled jalapenos
(1) package of medium tortillas  8-10 in a pack

Directions:

Mix the cream cheese in a bowl with a mixer, using a little bit of the jalepeno juice to help the texture of the cream cheese.
After it is creamy in texture, add the chopped black olives.
Dice the ham and the jalapenos (1/2 jar jalapenos if you want them to be more mild) and add to the cream cheese.
Mix all of the ingredients together and spread onto the tortilla making sure to cover the entire surface with a thin layer.
Roll up the tortillas and place in the refrigerator for an hour to firm them up.
Remove from the refrigerator and slice into 1/2 inch wide pieces and serve immediately.

Jalapeno Hush Puppies

Ingredients:

1 cup corn meal
1 cup self rising flour
1 T. sugar
1 egg beaten
1 cup milk
½ chopped onion
½ cups frozen sweet kernel corn – Thawed and Drained
1 to 2 tablespoons of jalapeno pepper, seeded and copped
Oil for deep fat frying

Directions:

In a bowl combine cornmeal, flour, sugar, baking powder and salt
In a bowl combine the egg, milk, onion, corn and pepper
Stir into dry ingredients until moistened

In an electric skillet or deep fat fryer heat oil to 375 degrees
Drop batter by tablespoons into hot oil
Fry for 3 minutes or until golden brown, turn occasionally
Drain on paper towels

Yield 4 dozen

Hooters Buffalo Chicken Wings

Recipe Courtesy Of Just Me Cookin

 Ingredients:

Vegetable oil (for frying )
1/4 cup butter
1/3 cup Crystal Louisiana Hot Sauce
1/4 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

On the side
Bleu cheese dressing
Celery sticks

Directions:

Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended. Combine the flour, paprika, cayenne pepper and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don’t let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. You could also use a large plastic container with a lid for this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with blue cheese dressing and celery sticks on the side

Hooter’s Special Dipping Sauce for Wings

Ingredients:

8 ounces Tabasco Sauce
3 tablespoons brown sugar
2 tablespoons ketchup

Directions:

Mix all three ingredients together in a small sauce pan. Simmer over medium low heat for 10 minutes, stir frequently. When sauce has simmered and completely blended pour in a small serving bowl and let cool before serving. Makes 1 1/4 cups.

Cornhusker Dip

Ingredients:

1 can corn drained
1 can black beans washed and drained
1 bunch green onions
1 Romano tomato
0.30 oz of ground Cumin or half small spice container
8 oz Ranch dressing
4 oz Mexican finely shredded cheese

Directions:

Mix corn and beans together
Chop green onions into small slices
Chop Romano tomato into small pieces
Mix above ingredients while sprinkling Cumin on mixture
Add Ranch dressing continue sprinkling Cumin on mixture
Mix all ingredients well except Mexican cheese

Pour into a 3″ H x 8″ W x 8″ L Tupperware or glass pan

Top mixture with Mexican cheese

Cover and refrigerate for about 2 hours

Serve with your favorite chips

Servings – 4 - 6

Tip - Double all ingredients for larger gatherings

Braunschweiger Dip

Ingredients:

3/4 lb Braunschweiger
1 (8 oz) pkg. Cream Cheese
1/2 container French onion dip
1 T. Minced onion
2 T. Lemon juice
1 tsp Mustard

Directions:

Mix all together, refrigerate
Serve with crackers

Mexican Roll Ups

Ingredients:

2 (8 0z) packages cream cheese
1 Small jar of salsa or some If You Dare Salsa
¾ Cup Shredded Cheddar cheese
1 Package Flour Tortillas

Directions:

Mix all ingredients
Spread on tortillas
Roll up and chill
Slice with sharp knife into ½ inch slices

Corn Dip

Ingredients:

2 Cans Mexican Corn – Drained
2 Cans Shoepeg Corn – Drained
2 Cups Mexican Cheese
½ Cup Sour Cream
½ Cup Mayonnaise
½ Cup Green Onions
½ Can Green Chilies

Directions:

Mix all ingredients well in a large bowl and serve chilled
Serve with your favorite chips or crackers

Curry Hot Wings

Ingredients

2 tsp cayenne pepper
4 tsp dried oregano
2 tsp curry powder
4 tsp paprika
4 tsp dried thyme
2 lbs chicken wings cut in half at the joint

Directions

Preheat oven to 375
Combine all spices well
Arrange wings in shallow baking pan
Sprinkle mixture evenly over chicken
Turn to coat both sides

Roast 45 – 50 minutes or until crisp

 Five Spice Meatballs

Prep:     10 minutes
Cook:     15-20 minutes
Makes:  48 meatballs

Ingredients:

1 slightly beaten egg white
3/4 cups soft bread crumbs
1/4 teaspoon five spice powder
1/2 teaspoon salt
1 lbs. lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
4 teaspoons soy sauce
1/4 teaspoon ground ginger
Sweet red and green peppers, cut 1-inch pieces

Directions:

Combine egg white, bread crumbs, 5 spice powder, salt; add beef, mix well.  Shape into 48 (1-inch) meatballs.  Place in 10×15x1 inch baking pan.

Bake at 350 degrees for 15 to 20 minutes until done.  Drain.

Meanwhile, stir together orange juice, honey, cornstarch, soy sauce and ginger.  Cook.  Stir until thickened and bubbly. 

Cook about 2 minutes or more.  Add sweet pepper and meatballs to saucepan. 

Cook and stir until heated through. 

Serve with toothpicks.  Yield 48 meatballs.

Hot Wings

This is one of my favorite snacks for parties, I found this recipe to hold it own against the higher priced wing appetizers served at local bars and grills.  There are many variations of this recipe put out by others and mine might mirror some of them, but this is my version that I have never written down until now.  You can experiment with other sauces from FRANK’S RedHot® or other brands, but I have always found that FRANK’S RedHot® Original Cayenne Pepper Sauce to be the best for wings. 

Ingredients:

Large bag frozen chicken wings about 2 to 3 pounds
16 oz bottle of FRANK’S RedHot® Original Cayenne Pepper Sauce
1 Stick of Butter

Directions:

Thawing the frozen chicken wings is a must

Alternate Wing Cooking Directions
Bake wings until crispy
Deep fry until cooked and crispy, drain
Broil turning once
Grill turning often

Use a pan to melt stick of butter and add 16 oz of hot sauce
After the chicken wings are done dip each one in sauce mixture
Serve immediately or place in pan and keep warm in oven
Serving’s 20 – 30 wings

Tip – You can always use the extra sauce for additional dipping
Tip – Refrigerate left over wings and you have a next day cold snack
Serve with COLD BEER or other favorite beverages

Cuervo™ Gold Salsa Cruda

Recipe courtesy of thebar.com

Ingredients

2-1/2 cups seeded and chopped tomatoes
1/2 cup thinly sliced scallions
2 tablespoons Jose Cuervo Especial® Tequila
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1 teaspoon sugar
2 jalapeno peppers, seeded and minced
Tortilla chips

Preparation

Combine all ingredients.
Serve with tortilla chips for dipping.
Makes about 3 cups.

TIP: Reserve some salsa for the entrée.
It adds another layer of flavor and is a nice garnish for the steak.

Chile Roll Ups 

Ingredients:

8 oz cream cheese, softened
1 cup sour cream
1 (4 oz) can green chilies, drained, chopped
2 tsp grated onion
2 tsp Worcestershire sauce
Tabasco sauce to taste
4 (12”) flour tortillas

Preparation:

Combine cream cheese and sour cream in bowl
Stir in green chilies, onion, Worcestershire sauce and Tabasco sauce
Mix Well

Spoon 2 Heaping tablespoon of cream cheese mixture onto each tortilla, spread evenly. Roll up. Place seam side down in glass dish and chill, covered to 20 – 30 minutes.

Slice into bite size pieces

Yield 20 servings

Hot Cheese Dip In A Loaf 

Ingredients:

2 (16 oz) loaves French bread
8 oz cream cheese, softened
1 cup sour cream
1 3/4 cups shredded Cheddar cheese
3/4 cup chopped cooked ham
1/3 cup chopped green onions
1/2 cup chopped green bell pepper
1/4 tsp Worcestershire sauce
Paprika to taste

Preparation:

Cut top ¼ from 1 loaf of bread
Scoop out bread from bottom portion, leaving 1” thick shell
Cut top, scooped out bread portion and remaining loaf in 1” cubes
Place bread shell and cubes on large baking sheet
Bake at 350 for 12 minutes or until lightly toasted
Beat cream cheese in bowl
Add sour cream and beat until creamy
Add cheese, ham, green onions, green pepper and Worcestershire sauce
Mix well with spoon
Spoon mixture into bread shell
Sprinkle with paprika
Wrap filled shell in heavy duty foil and place on baking sheet
Bake at 350 for 30 minutes
Unwrap loaf
Place on large serving platter
Surround loaf with toasted bread cubes and serve immediately

Zesty Bacon Dip

Ingredients:

1 cup low fat cottage cheese
8 oz cream cheese, softened
4 slices bacon, crisp, fried and crumbled
1 T. horseradish
1 T. chopped scallions
1 T. chopped parsley
1 T. diced pimentos

Preparation:

Combine cottage cheese and cream cheese in serving bowl, mix well
Stir in bacon, horseradish, scallions, parsley and pimentos
Chill, covered for 1 hour

Serve with vegetable crackers

Yields 2 cups

Beef And Bean Dip

Ingredients

1 ½ pounds lean ground beef
1 large onion
Chili powder to taste
Salt to taste
2 (16 ounce) cans kidney beans
3 T. ketchup
2 T. Tabasco sauce
2 cups shredded sharp cheddar cheese
2 bunches green onions, finely chopped
2 cups sliced green olives

Preparation

Brown ground beef with onion, chili power to taste and salt in skillet, stirring frequently

Drain 1 can of kidney beans, combine drained beans with remaining undrained beans and 3 T. chili powder, ketchup and Tabasco sauce in blender. Blend for 2 – 3 minutes or until well blended

Layer ground beef mixture, bean mixture, cheddar cheese, green onion and green olives in electric skillet

Cook to 15 – 20 minutes or until heated through

Serve warm with tortilla chips

Yields 25 servings

Tastee Onion Chips

5 pounds yellow onions
1 ½ pounds white flour
1 ½ cups water
4 ½ tsp sugar
1 ¾ tsp salt
1 ½ cups milk
1 T. melted Crisco

Peel onions and cut into wedges top to bottom
Separate layers
Put in plastic bag containing ¼ cup flour
Mix remaining flour, water, sugar, salt and milk
Mix until smooth
Batter should be thick like pancake batter
Add Crisco and mix together

Dip wedges into batter
Deep fry until golden brown

Tastee Onion Dip

16 oz cottage cheese
16 oz sour cream
¼ tsp celery salt
¼ tsp onion salt
¼ cup or less of milk
¼ tsp pepper
½ tsp salt
½ tsp Accent
½ envelope Lipton onion soup mix

Use a hand mixer for the preparation
Put cottage cheese in a bowl with 1 T. milk
Mix well until it doesn’t look like cottage cheese
Reserve remaining milk
Add all other ingredients
Mix at high speed until sour cream rises
Add remaining milk as needed while mixing

Cheese Ball

Ingredients:

12 oz. cream cheese
1 tsp. Worcestershire sauce
3 T. liquid smoke
4 oz. sharp Cheddar cheese, finely grated
1/4 c. celery, finely chopped
1/4 c. bell peppers, finely chopped,
1/3 c. pecans, finely chopped
2 T. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Directions:

Mix all ingredients, set pecans aside
Chill several hours or overnight
Spread chopped pecans on waxed paper
Roll the cheese ball in pecans until coated
Chill completely before serving

Hamburger Dip

Easy to do in a crock pot after browning the ground beef, if you want a really good salsa for this check out this product  If You Dare 

1 pound ground beef
1 large jar picante sauce
8 oz cream cheese

Directions:

Brown ground beef in skillet and drain
Add sauce and cream cheese
Serve with chips

 Pineapple Cheddar Ball

Ingredients:

1 – 8 oz can crushed pineapple
2 – 8 oz packages cream cheese softened
2 cups shredded cheddar cheese
4 bacon slices, cooked crisp
1 T. finely chopped green onion
1 tsp soy sauce
¼ tsp salt
Chopped nuts

Directions:

Drain pineapple well, save 1 tablespoon of juice
Beat together cream cheese, cheddar cheese and pineapple juice
Add pineapple, bacon, onion, soy sauce, and salt
Mix well
Chill several hours or until firm
Shape into 1 large or 2 smaller balls
Chill
Roll in nuts just before serving
Can be refrigerated up to 2 weeks wrapped securely.

Serve with crackers, carrots and or celery

Guacamole 

Ingredients:

2 Avocado’s, Mashed or Beaten
1 Tbls. Lemon Juice
3/4 tsp. Garlic Salt
1/4 tsp. Hot Sauce (Tabasco)
3-4 Green Onions Chopped

Optional:

1 Small Tomato Seeded and Diced
2-3 Strips Bacon Fried and Crumbled
1 Can Diced Chilies to Taste

Directions:

Mix all ingredients together and chill for best results. 

Serve with your favorite tortilla chips.

Quick And Fresh Salsa

Ingredients:

4-5 Tomatoes Diced
1 Bunch of Green Onions Chopped
1 Yellow Chili Diced
1 Jalapeno Diced
1 16oz. Can Tomato Sauce
1/4 Cup Red Wine Vinegar
1/4 Cup Sugar
1/4 tsp. Garlic Powder
1/4 tsp. Cumin
Black Pepper to Taste

Directions:

Mix all ingredients together and serve chilled or eat immediately.

Spicy Cheese Dip 

Ingredients:

2 lb. Block of Velveta cheese
1 lb. Ground beef
Salsa
Milk
Sliced or Diced Jalapenos peppers – OPTIONAL

Directions:

Brown 1 lb. of ground beef in a skillet and drain off grease.

In a crock pot cut up Velveta cheese into small chunks.
Add ½ cup milk
Add Salsa – Amount depends on the hotness you want.
Add Jalapenos peppers for a hotter dip

Let the ingredients melt down, on low to medium heat, stirring often as to avoid scorching, add small amounts of milk to get the desired consistency you want.
Add hamburger after ingredients begin to melt.

You can use any kind of salsa that you like but I prefer to use If You Dare Salsa, this can be bought online at If You Dare Salsa or if you live in the Lincoln Nebraska area you can find it at the farmers market.

For a more plain cheese sauce you can leave the ground beef out.
If you like Cheese and Bean dip just add a can of re-fried beans instead of ground beef