Buffalo Chicken Dip

1 package cream cheese, softened

1 can chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch dressing

8 ounces shredded Colby Jack cheese

I like to use the lowfat Neufchatel cheese

on most occasions.

Frank's Red Hot Wing Sauce is always a favorite.

And this weekend, perhaps leftover turkey 

would be a suitable substitute for the canned chicken.

You have the option of combining the ingredients 

with your electric mixer...

Or layering them in your oven-proof pie plate.

Sprinkle with Shredded Cheese.

Bake, uncovered at 350 degrees for 20 to 25 minutes.

Serve with bread, celery sticks or torilla chips.

Enjoy the big game!

Cheesy Cracker Snack Mix

1 box Keebler Club Mini-Sticks, Multi-grain

1 box Goldfish Baked Snack Crackers

1 box Cheez-It Snack Crackers

1 bag Fritos

1 bag Bugels,original flavor

2 cups Pretzels

1 bag Puff Corn

1 bag Cheetos

1 envelope Hidden Valley Ranch Dressing Mix, dry

5 oz. Orville Redenbacher's Butter Flavor Popcorn Oil

Put one brown paper grocery bag inside the other. 

This will insures that if the bag splits, you don't loose your crackers.

It will also help absorb the extra oil.

Open and pour contents of all snack packages into the bag.

Mix Ranch Dressing Mix with oil.

Drizzle over the snacks.

Fold bag top over to seal.

Gently shake and turn bag for several minutes 

until all snacks are evenly coated.

Spread snack mix out on paper towels.

Let rest for a few hours to draw off excess oil.

Store in airtight containers.

Fruit and Cheese Bites

Fruit & Cheese Bites

Round Buttery Crackers

Sharp Cheddar Cheese, thinly sliced

Kiwi Slices, quartered

Orange Marmalade

Top each cracker with a cheese slice, kiwi slice, and dab of marmalade.

Other variations may include a white cheese, such as Swiss, with a Strawberry Slice.

or PepperJack Cheese with an Orange Slice.

Option garnishes include a Mint Leaf or spring of Fresh Dill.

Cheeseburger Casserole

8 slices day-old bread

1 lb. ground beef

1 onion, chopped

1 stalk celery, minced

1 tbsp. prepared mustard

1/2 tsp. salt

1 cup shredded cheddar cheese

2 eggs, beaten

1 1/2 cup milk

1/4 tsp. dry mustard

dash of pepper

This is a layered casserole.

Preheat oven to 350 degrees and grease your casserole dish.

Brown hamburger and drain off the grease.

Chop the onion and celery and saute with the browned hamburger.

Mix in the prepared mustard and salt, if desired.

(My hubby doesn't like mustard, so I serve it on the side)

Prepare the toast and cut the slices diagonally.

Buttering them is optional...I usually don't.

(There's enough calories already!)

Arrange toast, hamburger, and cheese in alternate layers...

ending with cheese as the top layer.

Mix eggs, milk, dry mustard and pepper.

Pour over layers in pan.

Sprinkle with paprika.

Bake 30 to 35 minutes, or until golden brown.

Create your own variations...

just think

"Cheeseburger"

mushrooms... Swiss cheese...bacon...pickles...

The options are endless!

Have fun!!

Slow Cooker Cheddar Bratwurst Soup

Slow Cooker Cheddar Bratwurst Soup

Ingredients:

1 cup chopped onion

2 cloves minced garlic

4 cups cubed potatoes

1/2 cup shredded carrots

1/2 tsp salt

1/2 tsp dry ground mustard

1/4 tsp black pepper

10 oz shredded cheddar cheese

1 TBS butter

1 16-19 oz pkg. uncooked Bratwurst

4 cups chicken broth

1 12 oz bottle ale (optional)

1 cup heavy cream

1/2 cup cornstarch

Directions:

In your slow cooker, add onions, garlic, potatoes, carrots and seasonings. Top with cheese. 

Pour in chicken broth and optional bottle of ale. Cover and begin cooking on high.

Meanwhile, melt butter in skillet on medium high heat. Sear bratwurst on each side. Drain and slice into 1/2 inch slices. Return to skillet to sear on cut sides. Drain. Add to slow cooker. Cover and continue cooking 4 hours on high or reduce temperature to low and cook for 8 hours.

Thirty minutes before serving, remove 1/2 cup of liquid. In medium bowl, combine cooking liquid and cornstarch. Stir until well combined. Add heavy cream. Stir well. Return to slow cooker. Stir. Replace cover to continue cooking until thickened.

Serve hot.

Serving Suggestions: Serve with crusty bread, pretzels, shredded cheddar cheese.

Store remainder covered in refrigerator for several days.

Roast Beef Sandwiches

 

Alisha's Roast Beef Sandwiches

Ingredients:

1 lg onion sliced in rings

1 clove garlic minced

1 Tbsp butter

1 14 oz can beef broth

1/2 tsp thyme

1/4 tsp pepper

12 oz thinly sliced roast beef

4 rolls

Sharp cheddar cheese

Directions:

Slice onions into rings.

Sauté onions and garlic in butter. 

Stir in broth, thyme and pepper. Bring to a boil. Simmer for 10 minutes.

Add beef and return to boil, reduce heat, simmer 5 minutes.

Brush rolls with melted butter and broil until toasted.

Add roast beef and cheese. Return to broiler until cheese melts.

Serving suggestions: Small individual bowls of Au Jus and a favorite potato side dish.

Cheeseburger Soup

Cheeseburger Soup

Ingredients:

• 1 lb. ground meat (or as much as you like)
• 3/4 C. chopped onion
• 3/4 C. sliced carrots
• 3/4 C. diced celery
• 4 C. diced potatoes (I use red-skinned potatoes & leave the skin on)
• 3 C. chicken broth
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 3 T. butter or margarine
• 1/4 C. flour
• 1-1/2 C. milk (I use fat-free)
• 8 oz. Velveeta, cubed (I use 2%)

Directions:

In a Dutch kettle, brown beef and vegetables until meat is brown and veggies are soft, about 10 minutes. Add broth, potatoes, basil and parsley. Bring to a boil, reduce heat, cover and simmer until potatoes are very tender, about 10-15 minutes. Meanwhile, in a small sauce pan melt the butter. Add flour, cook and stir 3-5 minutes, until bubbly. Add slowly stirring constantly to blend. Bring to a boil. Cook and stir about 2 minutes, until thickened (normally it thickens much sooner than 2 minutes). Remove from heat and add cheese and milk. Stir until cheese melts. Yummy with salad and crusty bread. Enjoy!!!