Sunday, April 23, 2017

Fiesta Ranch Pasta Salad

Ingredients:
1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)
1/2 can black beans, drained and rinsed
1 package frozen roasted corn
1 green pepper, chopped
1 can of olives, sliced
5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)
10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Directions:


Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!


Monday, April 17, 2017

Million Dollar Cream Cheese and Garlic Dip

Everyone knows I finding new dip recipes for get-togethers.  This dip has only six ingredients but many flavors to satisfy your taste buds. 

Ingredients:
8 oz whipped cream cheese
1 cup of mayonnaise
2 cups of shredded colby jack cheese
5 green onions, chopped
2 Tbsp minced garlic
1/2 cup of bacon, chopped into small pieces

Instructions

Mix all ingredients together in a large bowl and stir well. Chill in the refrigerator until ready to serve with chips, crackers, or your favorite vegetables. 

Sunday, April 9, 2017

Sriracha ranch and bacon cheeseburger sliders

Ingredients:
1 pound ground beef
1 package king’s Hawaiian rolls
6 pieces bacon, cooked and cut in half
½ cup ranch dressing
2 tbsp sriracha
Cheese slices (I recommend sharp cheddar or pepperjack)
4 tbsp butter
Garlic powder

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the ranch and sriracha sauce. Set aside.

Brown ground beef and drain. I seasoned with salt and pepper and added some minced garlic and chopped white onions. Mix ground beef and ranch sauce.

Put the bottom of the rolls in the baking dish. Butter and sprinkle with garlic powder.
Spread the ground beef and sauce over them. Top with cooked bacon, cheese and top with the top half of the rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.


Monday, March 13, 2017

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 
The dip:
5-6 diced jalapenos, diced
2 8oz cream cheese
2 packs shredded cheddar

The bread:
1 tube Pillsbury biscuits
16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.
Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked. 

Sunday, March 12, 2017

Sriracha Bacon Sliders

When you’re having a Cards Against Humanity party and you know how much your friends love bacon and sriracha, these sliders are an absolute no brainer. I was a bit worried they would be too hot but they were nothing short of spectacular and were a huge hit with the crew. 


Ingredients:
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1/4 sriracha sauce
24 slider rolls, sliced in half but kept as one large piece (I used King Hawaiian Sweet Rolls)
3 cups cooked turkey or chicken (I used canned chunk chicken)
2 cups shredded cheese (I used Colby Jack)
4 Tbsp butter, melted
1/4 tsp garlic salt

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the mayonnaise and sriracha sauce. Set aside. Put the bottom of the rolls in the baking dish. Spread the sriracha sauce over them. Add the cooked turkey/chicken, bacon, cheese and top with the top half rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.




Friday, March 10, 2017

Cowboy Supper


This is one of my friend Mel’s favorite childhood meals. And I can see why! In the spirit of the American cowboy throwing together a hearty meal out on the trail over a camp fire, we bring you the aptly named “cowboy supper”.  Dump all the ingredients together and bingo!

Ingredients:
1 lb ground beef
1 can pork and beans
½ onion, chopped
1 tbsp minced garlic
Salt and pepper

In a skillet, sauté onions and garlic.  Add hamburger and pork and beans. Salt and pepper to taste.  Cook until meat is browned and serve in a bowl.


You can eat this plain or with a dash of ketchup. We did ours with some siracha and it was hearty, spicy goodness.   

Sunday, March 5, 2017

Crockpot Pork Roast



I always get excited when I see a good meat sale. This week Hy-Vee had pork shoulder roasts on sale for 99 cents a pound.  You bet your sweet behind I went and got one! Nothing beats a tender roast falling apart as you take it out of the crockpot on a dreary day.  You can use this recipe for beef or pork!

Ingredients:
7 lb. pork shoulder roast
1 envelope dry onion soup
2 tbsp. minced garlic
1 cup beef broth
1 cup water
Salt and Pepper

Pour water and beef brother in crockpot.  Add roast.  Sprinkle with salt and pepper, followed by the soup packet and minced garlic.  Set on low for 8 hours.  Remove from crockpot and let sit for a few minutes before cutting. Enjoy!