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Family Favorites from Near and Far7 Layer Mexican Dip
Bob Evans @Allrecipes.com
“Sausage adds a unique twist to the classic Mexican-style 7-layer dip.”
INGREDIENTS
- 1 (1 pound) package Bob Evans® Original Roll Sausage
- 1 (16 ounce) can refried beans
- 1 (1.25 ounce) package taco seasoning mix
- 2 cups shredded Mexican cheese blend
- 1 (16 ounce) container sour cream
- 1 (4.5 ounce) can chopped green chilies
- 1 large tomato, diced
- 1 (6 ounce) can sliced black olives
- 1 bunch green onions, chopped
- 1 (11 ounce) jar salsa
- tortilla chipsDIRECTIONS
- In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.
10 Minute Zesty Salsa
“The view from our mountain home includes Pike’s Peak, so we frequently eat on our wraparound porch in good weather. During family get-together, we often savor this zippy salsa with chips while we feast on the natural beauty all around us.”
INGREDIENTS - 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 tablespoon seeded and chopped jalapeno pepper
- 1 tablespoon chopped red onion
- 1 tablespoon minced fresh cilantro
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Dash salt
- Dash pepper
- Tortilla chips
DIRECTIONS
In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.
FOOTNOTE
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Buffalo Chicken Dip
Nunpunch @ allrecipes.com
“This tangy, creamy dip tastes just like buffalo chicken wings. It’s best served hot with crackers and Celery sticks. Everyone loves the results!”
INGREDIENTS
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing ( I use Blue Cheese-Chunky by Lighthouse)
- 3/4 cup pepper sauce, such as Franks® Red Hot®
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
- Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Also good served with Fritos Corn Chips
Easy Cheese Ball
EXPLORE725 @allrecipes.com
“A delicious and easy way to enjoy a cheese ball. Serve with crackers and enjoy! You can cut this recipe in half to make a smaller version. You could substitute Colby, mozzarella, or Monterey Jack cheese for the Cheddar the recipe calls for.”
INGREDIENTS
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) package ranch dressing mix
- 2 1/2 cups shredded Cheddar cheese
- 1 1/2 cups chopped pecans
DIRECTIONS
- In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!
Honey Chicken Kabobs
Ann Marie @ allrecipes.com
“Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)”
INGREDIENTS (Nutrition)
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- skewers
DIRECTIONS
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
FOOTNOTE
-
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
BBQ Spicy Chicken Wings
Jean Ann Herritt @ allrecipes.com
INGREDIENTS
- 3 pounds whole chicken wings
- 2 cups ketchup
- 1/2 cup honey
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 4 garlic cloves, minced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
DIRECTIONS
- Cut chicken wings into three sections; discard wing tips. Place wings in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until juices run clear.
- In a bowl, combine the remaining ingredients. Pour 1/2 cup into a 3-qt. slow cooker. Drain chicken wings; add to slow cooker. Drizzle with remaining sauce. Cover and cook on low for 1 hour, basting occasionally.
FOOTNOTE
-
3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.
Djon Sweet Chicken Wings
Marian Slattery @allrecipes.com
12 whole chicken wings*
- 3/4 cup soy sauce
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
DIRECTIONS
- Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375 degrees F for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.
FOOTNOTE
-
Editor’s Note: 2 pounds of uncooked chicken wing sections may be substituted for the whole chicken wings. Omit the first step of the recipe.
Bandito Chicken Wings
BY: Gloria Jarrett @allrecipes.com
“‘These golden wings make a mouth-watering hot appetizer,’ assures Gloria Jarrett of Loveland, Ohio.”
INGREDIENTS
12 whole chicken wings
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
DIRECTIONS
Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees F for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
Mini Crescent Dogs
From: Pillsbury® Crescents
“Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.”
INGREDIENTS (Nutrition)
- 2 (8 ounce) cans Pillsbury® Refrigerated Crescent Dinner Rolls
- 48 cocktail-sized smoked link sausages or hot dogs
DIRECTIONS
- Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
- Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
- Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
Sweet and Sour Sausages
Mary Poninski @ AllRecipes.com
“A sweet sauce and merry Christmas colors make this fruit-and-sausage combo a trusted holiday crowd-pleaser. Hearty enough to serve for brunch, it always disappears in a twinkling!”
INGREDIENTS
- 2 (8 ounce) cans pineapple chunks
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/3 cup water
- 1/3 cup cider vinegar
- 1 large green pepper, cut into 1-inch pieces
- 2 (8 ounce) packages brown-and-serve sausage links
- 1/2 cup maraschino cherries, halved
DIRECTIONS
- Drain the pineapple, reserving juice. Set the pineapple and juice aside. In a large saucepan, combine the cornstarch, salt, maple syrup, water, vinegar and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the green pepper; cook 2 minutes longer.
- Meanwhile, in a skillet, brown sausage; drain. Cut each link into thirds. Add the sausage, cherries and reserved pineapple to saucepan; heat through.
