Sunday, April 23, 2017

Fiesta Ranch Pasta Salad

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


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. 

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


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

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. 

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!

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!

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! 

Sunday, February 19, 2017

Perfect Deviled Eggs

6 eggs
3 tablespoons ranch dressing
1/2 teaspoon prepared yellow mustard
1/4 cup finely chopped celery
1/8 teaspoon salt

In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.

Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.

Spoon yolk mixture into egg white halves. Sprinkle with paprika.  Chill until ready to serve. 

I skipped the celery because I'm not a fan but I was pleasantly surprised by replacing the traditional mayo in a deviled egg with ranch. I also added a dash of pepper and garlic powder.  Yum! 

Monday, February 13, 2017

Bacon Jalapeno Cheese Log

2 pkgs cream cheese softened
3 cups shredded Mexican style cheese
8 slices bacon cooked and crumbled
4 jalapenos diced
1 onion diced
2-3 green onions chopped, optional
Olive oil
crackers for serving

In a sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and jalapenos and cook for 4-5 minutes until softened and beginning to brown.  Spread jalapeno-onion mixture onto a piece of parchment or waxed paper to cool.

Using a stand mixer or hand mixer, beat cream cheese till soft and smooth. Add Mexican style cheese and beat to mix. Add cooled jalapeno-onion mixture and 3/4 of the bacon crumbles. Briefly beat to combine.

Spoon mixture into a rough log shape onto a large piece of plastic wrap. Sprinkle remaining bacon crumbles and green onions, if using, over the top of the cheese log. As tightly as possible, wrap plastic wrap around the cheese log and press into shape.  Refrigerate until ready to eat. Serve with your favorite crackers.

Rather than doing this as a cheese log I did it as a dip in a bowl. It made a large batch and I found this dip is great on scrambled eggs or chicken breast as well! 

Monday, January 30, 2017

Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

Monday, January 16, 2017

Cheesy Stuffed Garlic Bread Sliders

When there is an ice storm pummeling your state what better way to spend a Sunday afternoon than with great friends, a crockpot of chili and these amazing stuffed garlic bread sliders? Simple to make and were the hit of the party.

1 pkg slider buns, like Kings Hawaiian
1 (10 ct.) pkg sliced mozzarella
1/2 cup butter, softened
3 cloves garlic, minced
2 tsp garlic salt (I used garlic powder instead of garlic salt)
2 tsp Italian seasoning

4 Tbsp butter, melted
1 clove garlic, minced
1/2-1 tsp garlic powder
1/2 cup parmesan cheese

Preheat oven to 350.  Slice slider buns in half lengthwise. In bowl mix together your butter, garlic, garlic salt and Italian seasoning. Spread butter mixture on both cut sides of buns. Layer bottom of sliders with cheese and top with upper layer. In another small bowl mix together your topping mixture and pour over tops of buns, spread over tops with a spatula. Cover with tin foil and bake for about 20 minutes or until cheese is melted. Let cool a bit, cut and serve.

Tuesday, January 10, 2017

Baked million dollar spaghetti…with a twist

I’ve seen this recipe all over Pinterest and decided to try it but I switched it up a bit. I used a sausage and ground beef mix and added alfredo, red pepper flakes and Italian seasoning. It did not disappoint!

1 lb. spaghetti, cooked two minutes shy of directions and drained
½ lb. ground beef
½ lb. Italian sausage
1 medium onion, chopped
2 cloves of garlic, minced
Salt and pepper to taste
1 can spaghetti sauce (I used Hunts)
1 jar alfredo sauce (I used Bertolli)
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese
1 tbsp. red pepper flakes
1 tsp. Italian seasoning
1 tbsp. parmesan cheese 

Preheat the oven to 350 degrees. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. Once browned, turn off the heat, drain the liquid left in the pan and mix in half a cup of spaghetti sauce and half a cup of alfredo. Add the cooked spaghetti to the remaining 5 cups of the spaghetti sauce and alfredo, toss to combine. Mix the cream cheese, red pepper flakes, parmesan, Italian seasoning and 2 cups of mozzarella cheese in a bowl. Add half the pasta/sauce to the bottom of a 9x13 pan. Add the cream cheese mixture and top with the remaining pasta/sauce mixture. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly. Let set for a few minutes before cutting like a lasagna and serving. 

Original Recipe

1 pound spaghetti, cooked two minutes shy of directions and drained
1 pound ground beef
1 medium onion, chopped
2 cloves of garlic, minced
Kosher salt and pepper to taste (I used ½ teaspoon Kosher salt and ½ teaspoon black pepper)
6 cups Quick and Easy Marinara Sauce
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese

parsley, chopped (optional as a garnish)