Nacho Dip Texas-Style
1 lb Ground beef
1 lb Bulk, hot, pork sausage
2 lb Velveeta cheese, cubed
10 1/2 oz Cream of mushroom soup
10 1/2 oz Diced tomatoes and -
Green chilies,
diced
2 ts Garlic powder
1 ts Black pepper
Brown the meat and sausage in a dutch oven; drain.
Add the Velveeta cheese, soup, tomatoes, chilies, garlic powder, and black
pepper and heat until velveeta is melted. Mix well. Continue heating until
mixture is very warm. Serve with tortilla chips. Makes 8 cups of dip.
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Mexican Rice Cakes
4 Rice cakes
1/4 c Picante sauce
1/4 c Refried beans
1/3 c Shredded Cheddar cheese
1/4 c Sliced jalapeno peppers
Place rice cakes on baking sheet. Spread refried beans evenly on each rice
cake; top with picante sauce, cheese, then with peppers.
Bake at 400 degrees for about 10 minutes. Serve immediately.
Cajun Popcorn
1/2 c Margarine, melted
2 ts Paprika
2 ts Lemon pepper
1 ts Salt
1 ts Garlic powder
1 ts Onion powder
1/4 ts Ground red pepper
20 c Popped popcorn
Preheat oven to 300.
In a small bowl, combine margarine, paprika, lemon pepper, salt, garlic
powder, onion powder, and red pepper.
Place popcorn in a large baking pan; pour butter mixture over popcorn and
stir until well coated.
Bake 15 minutes, stirring every 5 minutes. Remove from oven; cool
completely. Store in airtight container.
Potato Skin Snack
2 Baking potatoes
2 tb Oil-free Italian salad dressing
2 ts herbs and/or spices*
*Use the herbs or spices that you like best.
Bake potatoes at 400'F. for 1 hour or until done. Allow potatoes to cool.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4" lining in shell. Cut shells into 5 strips. Place strips skin side
down on a baking sheet. Brush with dressing; sprinkle with seasoning blend.
Broil 6" from heat for 5 minutes or until browned. Serve warm.
Strawberry Pops
1 pk Unflavored gelatin
3/4 c Cold skim milk
1 c Boiling water
2 c Frozen strawberries
1/2 c Sugar
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
Add boiling water and process at low speed until gelatin is completely
dissolved, about 2 minutes. Add strawberries and sugar; process at high speed
until smooth.
Pour into 8 (5 oz) paper cups (or you can use plastic popsicle molds) until
partially frozen, about 1 hour.
Insert wooden ice cream sticks; freeze until firm, about 4 hours.
To serve, let stand at room temp. 2 minutes; tear away cup.
Three-in-one Onion Dip
1 pk (8 oz) Cheez Whiz
1 pk (8 oz) Cream Cheese
2 tb Sliced green onions
Beat the cheez whiz, cream cheese, and onions at medium speed with electric
mixer until well blended.
Serve immediately or refrigerate several hours.
Serve with vegetable dippers or tortilla chips. Makes 2 cups.
Milk Chocolate Popcorn
12 c Popped popcorn
12 oz Salted peanuts
12 oz Milk chocolate chips
1 c Corn syrup
1/4 c Butter or margarine
In a large, greased, roasting pan, combine popcorn and nuts.
In a large, heavy saucepan combine chocolate chips, corn syrup and butter.
Cook over medium heat until mixture boils, stirring constantly. pour over
popcorn toss well to coat.
Bake in a preheated 300 degree oven for 45 minutes stirring frequently.
Cool completely. Store in an airtight container for up to two weeks. Makes
about 14 cups.
Trash Snack Mix
1 c Toasted oat cereal
1 c Old fashioned rolled oats
1/2 c Shredded coconut
1/2 c Whole unsalted almonds
1/2 c Wheat germ
1/2 c Shelled unsalted sunflower
Seeds
1/2 c Raisins
1/2 c Honey
1/4 c Light corn syrup
1/4 c Vegetable oil
1 ts Vanilla extract
1 ts Almond extract
Preheat oven to 325 degrees.
In a large bowl, stir together the oat cereal, rolled oats, coconut,
almonds, wheat germ, sunflower seeds, and raisins.
In a medium bowl, beat together the honey, corn syrup, vegetable oil,
vanilla extract, and almond extract until well blended.
Pour honey mixture over dry ingredients, stirring until well coated.
Spread evenly on a greased baking sheet.
Bake 20 to 25 minutes or until brown. Cool completely in pan. Break into
pieces. Store in airtight container.
Makes about 5 1/2 cups. Can be doubled or tripled.
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