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Recipe Results 103 of 142 pages
Oven Baked Sweet Potato Chips
Oven Baked Sweet Potato Chips Ingredients: 2 sweet potatoes (thinly sliced) 1 Tbsp. canola oil 1/4 tsp. black pepper Directions: Preheat oven to 400°F. Using a mandolin, carefully slice the sweet potato into chip-like thin rounds. Place in a bowl with oil and pepper; stir to combine. Line two large baking sheets with foil and
White Queso Dip
White Queso Dip Ingredients: 12 ounces evaporated milk (1 can) 1 Tbsp. cornstarch 3/4 lb white american deli cheese, finely chopped 4 ounces mozzarella cheese shredded 2 Tbsp. canned jalapenos chopped, or chopped green chiles 1 tsp. chili powder 1 tsp. red pepper flakes 1/4 tsp. salt 1/4 tsp. black pepper chopped cilantro tomatoes, and
Spicy Venison Cocktail Meatballs
Spicy Venison Cocktail Meatballs Ingredients: Vegetable oil Meatballs: 2 pounds ground venison 1 cup onion, minced 1 cup seasoned bread crumbs 2 teaspoons crushed red pepper 1 ½ tsp. chili powder 1 ½ tsp. paprika 1 Tbsp. salt ½ tsp. black pepper ¾ tsp. ground cayenne pepper 2 Tbsp. Worcestershire sauce Sauce: 1 ½ cups
Olive-Nut Spread
Olive-Nut Spread Ingredients: 8 oz. cream cheese, softened 1/2 cup salad dressing 1/4 to 1/2 cup chopped pecans 1 cup chopped salad olives 2 Tbsp. juice from olive jar Diced bell peppers (if desired) Directions: Mix ingredients thoroughly. Serve with pretzels or crackers.
Sweet and Sour Meatballs
Sweet and Sour Meatballs Ingredients: 1 jar (12 oz) chili sauce 1 1/2 cups grape jelly 2 lb (32 oz) frozen meatballs Directions: Pour meatballs into a slow cooker. Combine jelly and chili sauce in a small bowl and pour over meatballs. Cook on low for 3-5 hours or until meatballs are heated through. Serve
Layered Black Bean Dip
Ingredients: 1 can black beans (15 ounce, drained and rinsed) 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/8 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/2 cup salsa (thick and chunky) 1/2 cup sour cream (light) 1/4 cup green onion (chopped) 2 ounces cheddar cheese, (grated) Directions: Corn chips and fresh cut veggies, for
Take-Along Trail Mix
National Trail Mix Day is August 31 Kitchen Gear: Large Bowl Measuring cup Ingredients: 2 cups unsweetened cereal (such as toasted oat O’s or Wheat squares) 2 cups sweetened cereal (such as Honey Nut O’s or cinnamon sugar oat squares) 2 cups small pretzel twists 1 cup dried fruit (raisins, dried cranberries, dried apricots, or
Raspberry Lemonade
Kitchen Gear: Cutting board Sharp knife (adult needed) Measuring cup Medium-sized bowl Wooden spoon Pitcher Strainer 6 glasses Ingredients: 1 lemon, scrubbed 1 1⁄2 cup fresh (or thawed unsweetened frozen) raspberries 1⁄4 cup honey 6 cups cold water pinch kosher salt ice cubes Directions: Cut the lemon in half lengthwise from end to end. Put each
Homemade Queso
Ingredients for queso: 2 tablespoons butter 2 tablespoons flour 2 cups half-and-half 1/2 teaspoon salt 1 (5.2-oz) creamy cracked pepper cheese (such as Boursin) 1/2 cup sharp cheddar cheese, shredded 1/2 cup pepper jack cheese, shredded 2 tablespoons hot sauce, or to taste Ingredients for serving: Tortilla chips Chopped tomatoes Chopped cilantro Pickled jalapeños Directions:
Homemade French Onion Dip
Ingredients: 1/4 cup unsalted butter 2 medium sweet onions, chopped 1 teaspoon coarse salt 1/2 teaspoon pepper 1 tablespoon light or dark brown sugar 4 cloves of garlic, minced 8 ounces cream cheese, at room temperature 1 cup sour cream Chopped chives, for garnish (optional) Directions: In sauté pan set over medium heat, melt butter.
