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Taco Dip in a Jar

Taco Dip in a Jar
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Ingredients
  1. 1/2 lb ground beef round
  2. 1/3 cup water
  3. 2
  4. tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
  5. 1
  6. can (16 oz) Old El Paso® refried beans
  7. 1
  8. container (8 oz) sour cream
  9. 2
  10. packages (7 oz each) refrigerated guacamole
  11. 1
  12. container (16 oz) refrigerated pico de gallo salsa
  13. 1
  14. cup finely shredded Cheddar cheese (4 oz)
  15. Jalapeño and red Fresno chiles, very thinly sliced, if desired
  16. Fresh cilantro leaves, if desired
  17. Tortilla chips, if desired
Instructions
  1. 1 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Heat to simmering; cook 1 to 2 minutes or until thickened. Remove from heat. Stir in refried beans.
  2. 2 In 6 (8-oz) wide-mouth glass jars, evenly layer beef mixture, sour cream, guacamole and salsa. Sprinkle with cheese. Garnish with chile slices and cilantro. Serve immediately with tortilla chips.
Holiday Cottage http://www.holidaycottagepage.com/



Buffalo Chicken Wings

Buffalo Chicken Wings
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Ingredients
  1. 12
  2. chicken wings (about 2 pounds)
  3. 2
  4. tablespoons margarine or butter, melted
  5. 1/2
  6. cup Gold Medal® all-purpose flour
  7. 1/2
  8. teaspoon salt
  9. 1/4
  10. teaspoon pepper
  11. 1
  12. cup barbecue sauce
  13. 1
  14. tablespoon red pepper sauce
  15. 1/2
  16. teaspoon Cajun seasoning
  17. 1/4
  18. teaspoon ground cumin
  19. 1
  20. bottle (8 ounces) blue cheese dressing, if desired
  21. Celery, carrot and zucchini sticks
Instructions
  1. 1 Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.
  2. 2 Heat oven to 425º. Melt margarine in rectangular pan, 13x9x2 inches, in oven. Mix flour, salt and pepper in large heavy-duty resealable plastic bag. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place in pan.
  3. 3 Bake uncovered 20 minutes; turn chicken. Mix barbecue sauce, pepper sauce, Cajun seasoning and cumin in medium bowl. Pour over chicken; toss until evenly coated with sauce. Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice is no longer pink when centers of thickest pieces are cut.
  4. 4 Serve with dressing and celery sticks.
Notes
  1. The original chicken wings were first served in 1964 at the Anchor Bar in Buffalo, New York. In Buffalo, chicken wings are always served with celery sticks and blue cheese dressing.
Holiday Cottage http://www.holidaycottagepage.com/



Buffalo Wings

Buffalo Wings
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Ingredients
  1. 2
  2. quarts oil for frying
  3. 1/2
  4. cup Gold Medal® all-purpose flour
  5. 1/4
  6. teaspoon paprika
  7. 1/4
  8. teaspoon ground red pepper (cayenne)
  9. 1/4
  10. teaspoon salt
  11. 2
  12. packages (1 lb each) chicken drummettes
  13. 1/4
  14. cup butter
  15. 1/4
  16. cup red pepper sauce
  17. 1/8
  18. teaspoon black pepper
  19. 1/8
  20. teaspoon garlic powder
Instructions
  1. 1 In deep fryer or 3-quart heavy saucepan, heat oil to 375°F.
  2. 2 In 1-gallon resealable food-storage plastic bag, mix flour, paprika, red pepper, and salt. Add chicken, seal bag and shake until chicken is coated with flour.
  3. 3 Fry chicken in batches (to avoid over crowding) about 10 minutes each or until brown and no longer pink in center. Drain on paper towels.
  4. 4 Meanwhile, in 1-quart saucepan combine butter, pepper sauce, black pepper and garlic powder; cook over medium-high heat, 3 to 5 minutes, stirring occasionally, until butter is melted and mixture is blended.
  5. 5 In large bowl, toss chicken with butter mixture until completely coated.
Notes
  1. Serve these spicy wings with blue cheese dressing and celery sticks.
  2. Fry wings up to 8 hours ahead of time, store in refrigerator just until ready to serve. To serve, heat oven to 450°F. On an ungreased 15x10 x1-inch baking sheet place chicken. Bake 6 to 8 minutes, or until thoroughly heated. Toss with pepper sauce mixture.
Holiday Cottage http://www.holidaycottagepage.com/



Pepperoni Breakfast Pizza

Pepperoni Breakfast Pizza
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Ingredients
  1. 1 1/2
  2. cups Original Bisquick® mix
  3. 1/3
  4. cup hot water
  5. 8
  6. eggs
  7. 1/4
  8. cup milk
  9. 1/8
  10. teaspoon pepper
  11. 1
  12. cup diced pepperoni (from 6-oz package)
  13. 2
  14. medium green onions, sliced (2 tablespoons)
  15. 1
  16. tablespoon butter or margarine
  17. 1/2
  18. cup pizza sauce (from 8-oz can)
  19. 1 1/2
  20. cups finely shredded Italian cheese blend (6 oz)
  21. 1
  22. tablespoon sliced fresh basil leaves, if desired
Instructions
  1. 1 Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge.
  2. 2 Bake 10 to 15 minutes or until golden brown.
  3. 3 Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist.
  4. 4 Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.
Notes
  1. As with any pizza, it's easy to swap the toppings for your family's favorite. Cooked sausage, olives or your favorite cheese are just a few options you may want to try.
  2. Basil leaves that are cut into thin strips is called "chiffonade." To cut, stack the leaves on top of each other, then roll up like a cigar. Slice across the roll to form long shreds.
Holiday Cottage http://www.holidaycottagepage.com/



Peppermint Bark Brownie Shots

Peppermint Bark Brownie Shots
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Ingredients
  1. 1
  2. box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  3. Water, vegetable oil and egg called for on brownie mix box
  4. 2
  5. containers (6 oz each) Yoplait® Original 99% Fat Free peppermint bark yogurt
  6. Crushed peppermint candies, if desired
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool brownie mix as directed on box.
  2. 2 Reserve half of cooled brownies for another use. Crumble remaining half of brownies. In each of twelve 2-oz shot glasses or mini dessert dishes, layer crumbled brownies and yogurt. Serve immediately, or refrigerate until serving time. Just before serving, top with crushed candies
Notes
  1. Look for tasting-size dishes or shot glasses in the housewares departments of department stores, or use any small glasses you have on hand.
  2. Instead of crushed peppermint candies for a garnish, reserve 2 tablespoons of the crumbled brownies to sprinkle over the yogurt
Holiday Cottage http://www.holidaycottagepage.com/



Slow Cooker Barbecued Baby Back Ribs

Slow Cooker Barbecued Baby Back Ribs
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Ingredients
  1. 3 1/2
  2. pounds pork loin back ribs
  3. 1/4
  4. cup packed brown sugar
  5. 1
  6. teaspoon salt
  7. 1/2
  8. teaspoon pepper
  9. 3
  10. tablespoons liquid smoke
  11. 2
  12. garlic cloves, chopped
  13. 1
  14. medium onion, sliced
  15. 1/2
  16. cup cola
  17. 1 1/2
  18. cups barbecue sauce
Instructions
  1. 1 Spray inside of 4- to 5-quart slow cooker with cooking spray.
  2. 2 Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
  3. 3 Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
  4. 4 Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Notes
  1. Total time will vary with appliance and setting.)
  2. Ribs go great with deli coleslaw, biscuits and frosty mugs of beer.
  3. Spraying the inside of the slow cooker with cooking spray makes cleanup a snap.
Holiday Cottage http://www.holidaycottagepage.com/



Spicy Tortilla Chips

Spicy Tortilla Chips
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Ingredients
  1. 2
  2. tablespoons butter or margarine, melted
  3. 1/2
  4. teaspoon chili powder
  5. 8
  6. corn or Old El Paso® flour tortillas (6 inches in diameter)
Instructions
  1. 1 Heat oven to 400ºF.
  2. 2 Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. 3 Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
Holiday Cottage http://www.holidaycottagepage.com/



Spicy Tortilla Chips

Spicy Tortilla Chips
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Ingredients
  1. 2
  2. tablespoons butter or margarine, melted
  3. 1/2
  4. teaspoon chili powder
  5. 8
  6. corn or Old El Paso® flour tortillas (6 inches in diameter)
Instructions
  1. 1 Heat oven to 400ºF.
  2. 2 Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. 3 Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
Holiday Cottage http://www.holidaycottagepage.com/



Spicy Tortilla Chips

Spicy Tortilla Chips
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Ingredients
  1. 2
  2. tablespoons butter or margarine, melted
  3. 1/2
  4. teaspoon chili powder
  5. 8
  6. corn or Old El Paso® flour tortillas (6 inches in diameter)
Instructions
  1. 1 Heat oven to 400ºF.
  2. 2 Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. 3 Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
Notes
  1. Slash fat grams and calories by spraying tortillas with a butter-flavored cooking spray instead of brushing with melted butter.
  2. If you like more heat, double the chili powder!
Holiday Cottage http://www.holidaycottagepage.com/



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