Bacon Cheddar Ranch Dip

This recipe was a hit at a recent Halloween Party.

1 C mayonnaise

1 C sour cream

1 (1 oz) package ranch flavored salad dressing and seasoning mix

1 1 /2 c cheddar cheese, grated

1/2 c bacon, cooked and crumbled or shredded into small pieces

In a small bowl, combine mayonnaise, sour cream and seasoning mix; whisk to combine. Fold in cheddar and bacon. Refrigerate for at least 2 hours. Serve with assorted fresh vegetables or corn chips, if desired.

Sleeping in Omelet (Taken off Pioneer Woman site)

6 onion rolls

1 cup grated cheddar cheese

1 1/2 sticks (3/4 c) butter

1 8-ounce pkg cream cheese

10 eggs

2 cups milk

1/2 tsp dry mustard

dash of cayenne pepper

1/2 tsp salt

1 tsp chopped chives

Generously butter a 9 x 13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over top.

Mix remaining ingredients and pour over the top of dish. Cover and refrigerate over night.

The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

Homemade BBQ sauce and Ribs!

1 BIG containers of Ketchup (I think its 4 cups) so for every 4 cups of ketchup you put in:
1/2 bottle of green tobasco sauce
1/4 c vinegar
1/4 c worchestershire
1/4 brown sugar

Boil Ribs for 3 hours (turn it to high and bring it to a hard boil than turn it on low for 3 hrs.) Grill Ribs just to brown them, soak in the sauce in a sauce pan.

Ranch Potatoe Salad

a bowl full of red potatoes, cut into lg pieces, boil until tender, leave skins on

Dressing:
1 c mayo
1 c sour cream
a pkg Hidden Valley Ranch
Dill weed
Sm. amount of dried onion, or onion powder, like a tsp

Zucchini Spice Casserole

Vegetables as a main dish?! You can definetly count on this to be a hit. Found this off of Allrecipes.com and it is a keeper! Super Healthy and Delicious!! I'd suggest doubling it! :) Serve it with French Bread for a perfect complete meal!

INGREDIENTS

• 1/3 cup uncooked long grain white rice (I use instant brown rice)
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 2 cloves garlic, minced
• 2 1/2 teaspoons garlic salt
• 1 1/2 teaspoon basil
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

CowBoy Dip

1 15 oz can of black beans (drain and rinse)
1 15 oz can black eyed peas (drain and rinse)
1 sm bag of white frozen sweet corn (keep frozen)
3 roma tomatoes (chopped finely)
1 bunch of green onions (chopped)
1/2 bunch of cilantro (chopped finely)
3-4 avacados
1 lg can diced tomatoes
wishbone Italian dressing (8 oz)
Lime Chips are best served
Mix all up and serve with chips

Judd's Breadsticks

ok these are the best breadsticks..they are from a resteraunt called Judd's in St George. They are non-fail. I promise. The trick of the breadstick is folding them into 3 and twisting, than pack them in tight and they grow together, but you butter them well so they dont stick together. So they come out beautiful and thick.

THIS MAKE ALOT SO try HALFING the recipe~

4 cups hot tap water
3 Tablespoons yeast
1/3 c. granulated sugar
3 tsp. salt
8-10 cups flour (I only use 7 cups really than knead in maybe 1 more cup)
melted butter (for brushing) (about 1 stick)
Seasonings (parmesean, garlic salt, etc.)

Mix first 4 ingredients together. Gradually add flour until stiff. Let raise for 1/2 an hour. Roll out into 1/2 inch thick and cut into strips two inches wide with pizza cutter ( I also cut them in the middle because they are super long). Fold into three's and twist, pinching ends. Roll (or brush) in melted butter (about 1/2 of a stick)and place on baking sheet. Sprinkle with garlic salt and parmesean cheese.
I use the green parmesean (because I think it sticks more evenly than fresh) and a little garlic salt w/ parsley. They are extremely big so I usually cut them in half before twisting. Let raise until doubled. Bake at 400 degrees for 15 minutes.
As soon as they come out.....I put the other 1/2 of a stick of butter on the top to make them soft again!

Apple Turnovers

2 granny smith apples
2 pkg crescent rolls
2 stick of butter (1 cup...use real butter)
1 1/2 C of sugar
6 oz Mtn Dew
1 tsp Vanilla
cinnamon to sprinkle (optional, but really makes it yummy)

Slice apples (with an apple slicer)and cut peel off. Roll one apple up in each crescent roll. should make 16. Put in 13 X 9 pan. layer 4 in row. In a saucepan mix sugar and butter, just to mix, like for 2 to 3 min. than take off heat..add vanilla. Pour over the cresent wrapped apples. Add 6 oz mtn dew, just dump over the top... Than sprinkle cinnamon. Bake uncovered for 40 min on 350. Best served with vanilla icecream. ENJOY!

Cafe Rio Pork Salad

There are 3 parts to the salad: the rice, the pork, and the dressing.

[ LIME-CILANTRO RICE ]

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

[ CAFE RIO PORK ]

pork roast
1 (16 oz.) bottle of salsa
1 1/2 cans coke
2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

[ CREAMY TOMATILLA SALAD DRESSING ]

1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

[ SERVING ]

Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.

Jamie's Spinach Manicotti

1 box manicotti shells, cooked
1 140z. jar ricotta cheese
3 c. spaghetti sauce
2 cups mozzarella cheese
1/2 c. parmesan cheese
1 egg
1 (10 oz.) pkg spinach, chopped

Mix together all cheeses, egg and spinach. Stuff into cooked manicotti and put in 13 x 9 dish. Pour sauce over noodles. Cover with foil and cook at 350 degrees for 35-40 minutes. Remove cover and add extra mozz. cheese if desired.

Triple Chocolate Mess

TRIPLE CHOCOLATE MESS

1 chocolate cake mix

1 small chocolate instant pudding

1 12 oz. chocolate chips

1 16 oz. sour cream

4 eggs

3/4 c. oil

1 c. water

Spray crockpot with cooking spray.  Mix ingredients together and pour into sprayed crockpot.  Cook on low low 4 hours or 2-2.5 hours on high.  Serve hot over vanilla ice cream. 

California-Crab Chowder

CALIFORNIA-CRAB CHOWDER

2c. loose-pack cauliflower                                                3/4 t. pepper

1/2 c. water                                                                         3/4 t. thyme

3T. butter                                                                            1-1/2 t. tabasco

3T. flour

14 oz. chicken broth

1 1/4c. milk

3oz. cream cheese, cubed 

2T. chopped red pepper

2T. fresh parsley

1T. fresh chives

1/4 t. salt

6 oz. pkg frozen crabmeat, thawed and drained

In a medium saucepan combine cauliflower and water.  Bring to boiling; reduce heat.  Simmer covered about 5 minutes or just until crisp-tender.  Do not drain.  Cut up large pieces of cauliflower, set aside.  Meanwhile, in a large saucepan melt butter.  Stir in flour.  Add chicken broth and milk.  Cook and stir until slightly thickened and bubbly.  Stir in undrained cauliflower, cream cheese, pepper, parsley, chives and spices.  Stir over low heat until cheese melts.  Stir in crabmeat; heat through.  Serve immediately.  Makes 6 appetizer size servings.