Pizza Nachos

Ingredients

• FOR THE GARLIC CREAM SAUCE:
• 1-½ Tablespoon Unsalted Butter
• ½ Tablespoons Olive Oil
• 3 cloves Garlic, Minced (or Use A Microplane If You Have It)
• ½ cups Heavy Cream
• ¼ cups 2% Milk
• 1 pinch Salt
• 1 pinch Cracked Black Pepper
• 1 pinch Red Pepper Flakes
• ¼ cups Parmesan Cheese, Grated

• FOR THE NACHOS:
• Your Favorite Crispy Tortilla Chips
• ½ cups Garlic Cream Sauce (Recipe Included)
• ¼ cups Onion, Diced
• ½ cups Pepperoni, Cut Into Bite Size Pieces
• ½ cups Black Olives Sliced
• ½ whole Green Bell Pepper, Seeds Removed, Diced
• 1 cup Colby-Jack Cheese, Shredded

White Spinach Queso

Melty white cheese, spinach, jalapenos, and diced tomatoes come together in this incredible dip! This is a must make dip that you won't be able to get enough of!

Ingredients

• 1 Tablespoon olive oil
• ½ cup white onion, diced
• 1 jalapeno, seeded and diced
• 12 ounces white American cheese, cubed or shredded
• 4 ounces pepper jack cheese, shredded
• ⅔ cup half and half (milk will also work)
• 1 (15-ounce) can diced tomatoes with green chiles, drained (also known as ROTEL)
• 2 cups fresh spinach, chopped
• ½ cup fresh cilantro, chopped

Instructions

1. In a large skillet, heat the oil over medium heat. Add the onion and jalapeno and salute until tender. Add the cheese and half and half and continue stirring until melted.
2. Add the canned tomatoes, spinach and cilantro and stir well. Transfer to a serving dish and serve with tortilla chips.

Cheese Ball

2 8oz packages of cream cheese
1 8oz crushed pineapple (drained)
2 Tablespoons green onions
1 1/2 Teaspoon Seasoned Salt
Mix Well

Roll into a ball, refrigerate.  Optional:  Roll in parsley flakes and pecans and/or almonds on wax paper.

Oven Carmel Corn

7 1/2 quarts popped corn

Bring to a boil:
2 cups of brown sugar
2 sticks of butter
1/2 cup of white corn syrup
1 tsp salt
Add last: 1 tsp baking soda

Stir and pour over popped corn on greased cookie sheet.  Bake at 200' for 1 hour stir every 15 minutes.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed

Teriyaki Ginger Wings

16 chicken wings, separated at joint (discard wing tips)

½ cup honey

½ cup San J gluten free soy sauce

½ cup rice vinegar

1 inch piece ginger, grated

Zest of ½ orange

2 scallions, sliced, green part only

Kosher salt

Freshly ground black pepper

Place top rack in oven about 4 inches away from flame.  Turn on broiler.  Line baking sheet with aluminum foil.  Spray with nonstick cooking spray.  Season chicken wings with kosher salt and pepper and place on baking sheet.  Broil chicken wings for 10 minutes.  Flip to the other side and cook for an additional 10 minutes.  While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, soy sauce, rice vinegar, ginger, and orange zest.  Whisk until all honey has dissolved in the mixture.  Set aside half of mixture in refrigerator to use for dipping sauce.  Remove wings from oven after second set of 10 minutes under broiler has completed.  Brush wings with sauce and place in broiler for 2 minutes.  Flip; brush other side with sauce, and broil for an additional 2 minutes to glaze.  Remove from oven and brush all sides with sauce.  Transfer to serving plate.  Garnish with sliced scallions and dipping sauce in small bowl on side.

Chocolatey Football Bites

6 squares baker's semi-sweet baking chocolate
1/2 cup light corn syrup
1 Tbsp. butter or margarine (for dairy free use Best Life)
1/2 tsp. vanilla
4 cups Post Cocoa Pebbles Cereal
White decorating gel

Microwave chocolate, corn syrup, and butter in large microwavable bowl on high for 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in Vanilla.

Add cereal to chocolate mixture; mix well. Shape into 18 (3-inch long) football shapes, using slightly moistened hands. Place on waxed paper; cool completely.

Use decorating gel to add lacing's to footballs. Let stand until gel is firm. Makes 18 servings - 1 football each.

Yummy Mashed Potatoes

3 1/2 C chicken broth
5 large potatoes peeled and cut
1/2 C sour cream
2 Tbs butter
black pepper

Heat the brother and potatoes in 3 quart saucepan over medium high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain potatoes well in a colander, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter, and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.

Orange Julius

1 (12 oz) Frozen Orange Juice
1 Cup Milk
1 Cup Water
1/2 Cup Sugar
1 Tsp. Vanilla
12 Ice cubes (crushed)

Combine all ingredients into a blender about 30 seconds or until smooth. Serve.

Glazed BBQ Meatballs

1 Bag Meatballs (I usually buy one from Costco or Sam's or the Armour brand is great)
1 Jar (12 oz) grape or currant jelly
1 Cup Famous Dave's Award-Winning BBQ sauce

1. Combine jelly and barbecue sauce in a large saucepan. Cook and stir over medium heat until jelly melts.
2. Add meatballs. Heat over medium-low heat 15 minutes, or until meatballs are hot and glazed, stirring occasionally. Serve in slow cooker set on low - if desired.

Creamy Deviled Eggs

8 hard-cooked eggs
1/2 cup Miracle Whip dressing
2 Tbsp Claussen Sweet pickle relish
2 tsp yellow mustard
1/4 Tsp salt
Dash of pepper
Dash of paprika

Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add dressing, relish, mustard and seasonings; mix well. Spoon or pipe yolk mixture evenly into centers of egg whites. Serve immediately. Or, cover and refrigerate until ready to serve.

Bean Dip

1 can hominy corn
1 jar salsa - we use mild
1 cube cream cheese
1 can chili (beans or no beans added)

Place all ingredients in crock pot and cook on high for 1-2 hours. Serve with tortilla chips.

Meatballs

1 Bag Meatballs (I usually buy one from Costco or Sam's)
1 Jar Grape Jelly
1/2 - 1 C Ketchup
1 can sauerkraut

Mix ingredients together in Crock Pot. Cook on high for 3-4 hours. Delicious!!!