Fire Crackers

So Simple and So Good!

Ingredients:

1 lb unsalted saltine crackers (4 sleeves)

1 cup canola oil1 
(1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1/2 teaspoon garlic powder

Directions:

Line crackers on ends (like dominoes) in an air-tight container.In a small bowl, mix oil, dressing mix, peppers, and garlic powder.Stir until all ingredients are well mixed.Continue to stir to prevent the pepper from settling on the bottom of the bowl.Spoon mixture evenly over crackers, like drizzling icing on a cake.Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.Store in a ziplock bag. Will keep for about a week -- if they last that long!

Guacamole

Simple and Good!

Ingredients:

2 to 3 Haas avocados
1/2 cup chopped onion
1 bunch cilantro, chopped or 
  2 Tablespoons prepared cilantro
1 to 2 minced jalapenos (to taste)
1 diced tomato
splash lime juice
1/2 teaspoon salt

Directions:

Cut avocados in half.  Remove pit and scoop out flesh.  Mash avocados with chopped onion, cilantro, and jalapenos.  Stir in tomato, lime juice and salt.  Serve with tortilla chips. 

Candied Bacon

Decadent!!

Ingredients:

1 lb. good quality bacon, sliced

¼ c. brown sugar

2 tsp. Dijon mustard

½ tsp. Kosher salt

¼ tsp cayenne pepper

Directions:

Preheat oven to 350 degrees.In a large bowl, add the brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.  Add uncooked bacon to and toss gently with your hands. Make sure that all of the slices are evenly coated.
Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.  Once cool enough to handle, you can break the bacon into pieces or leave them whole.  Serve at room temperature.


Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.

Place the bacon in a single layer onto the wire rack.

Dad's Rotel Dip

Always A Hit!

Ingredients:

1 lb Velveeta cheese cut in 1 inch cubes1 can Rotel tomatoes & green chilies1/2 lb spicy cooked sausage crumbles1 bag tortilla chips

Directions:

Mix all ingredients together in a microwave safe bowl.  Heat in microwave on medium heat for 4 to 5 minutes, stopping microwave frequently to stir dip.  When cheese is melted, stir again to thoroughly combine.  Serve with tortilla chips.

Seven Layer Dip

An Easy Classic

Ingredients:

1 can of re-fried beans
8 oz. sour cream
8 oz. prepared guacamole
8 oz. salsa
1 cup shredded cheddar or cheddar jack cheese
1 bag of shredded lettuce
2 medium diced tomatoes
1 small can sliced black olives
1 bag tortilla chips

Directions:

In a glass pie dish, layer each ingredient.  To make individual servings, layer ingredients in small (4 to 8 ounce) plastic cups.  Serve with tortilla chips.

Stuffed Arepas

Great Stuffed With Cheese Or Leftovers! 

Ingredients:

Prepared Arepas

butter

1/3 cup leftover beef, chicken, pork, picadillo or other, warmed

1/4 to 1/3 cup shredded cheese (mozzarella, jack, or other melting cheese)

or 1/4 to 1/3 cup fresh white cheese (queso fresco), crumbled 

black beans, sliced avocado, or other ingredients you desire 

Directions:

Split thicker arepa about halfway.  Do not cut all the way through.  If using thinner arepas, use 2 (like a sandwich).  

Stuff desired fillings into split arepa or pile it on bottom arepa if using two thinner arepas.  Heat butter in skillet over medium heat.  Place arepa in skillet and warm through, turning once.  Serve immediately.

Arepa Filling Combinations:

Cheese, cheese and cheese

Lightly scrambled egg with jack cheese

Mozzarella cheese, bacon, avocado

Prosciutto, jack cheese, very thin apple slices

Picadillo, queso fresco - crumbled

Leftover chicken, bacon, tomato

and many more....

  

Capicola Chips

Savory Snack!

Ingredients:

10 thin slices Sweet Capicola

Kosher salt

Directions:

Layer 3 paper towels on a microwave safe plate.  Lay capicola slices on paper towels and cover with 2 to 3 additional towels.  Microwave on high 1 minute.  You should hear capicola sizzle while microwaving.  Check capicola slices and continue to microwave 15 to 45 seconds in 15 second intervals.  Chips are done when capicola is crispy and takes on an appearance similar to cooked bacon. Lightly salt while still warm.  Serve along with crackers, cheese, and olives.

Serves 2 to 3

Deviled Eggs

Always Good!

Ingredients:

6 eggs, hard cooked and peeled

1/4 cup mayonnaise

1 teaspoon yellow mustard

3/4 teaspoon white wine vinegar

pinch of salt

fresh ground plack pepper

sprinkle of paprika (optional)

Directions:

Cut eggs in half lengthwise.  Remove yolks, put into a small bowl, mash together with a fork.  Stir in mayonnaise, mustard, and vinegar.  Mash and stir together until well mixed.  Add salt and pepper to taste.  Put yolk mixture in a small plastic bag and snip off corner of bag (to form a pastry bag).  Arrange egg white halves on plate.  Pipe yolk mixture into each white.  Sprinkle with paprika if desired.  Serve immediately or refrigerate until ready to serve.

Serves 6

2 egg halves per serving

Crostini Toppers

Quick And Easy Toppings For Appetizer Toasts

Goat Cheese and Fig:
Crostini
3 Tablespoons jam or fruit paste2 ounces crumbled goat cheese
Four whole fresh figs

Preheat oven to 350 degrees.  Gently wash the figs and slice into 1/4 inch rounds.  Dab jam or fruit paste on each slice of crostini.  Crumble a small amount of goat cheese on each toast and top with sliced figs.  Place on a baking sheet and hear in oven 5 to 10 minutes until goat cheese softens.  Serve warm.

Gorgonzola and Prosciutto:

Crostini
Fruit paste or jamGorgonzola
Prosciutto

Spread crostini with fruit paste.  Top with gorgonzola and prosciutto.

Salted Fig:

Crostini
Figs
Honey
Sea salt

Slice figs into 1/4 inch rounds.  Top crostini with figs; drizzle with honey; sprinkle with sea salt; serve.

Traditional Crostini

Crostini
Garlic clove, peeled and sliced crosswise
plum tomato, diced
sea salt

Rub crostini with the garlic clove, top with diced plum tomatoes, and sprinkle with sea salt.

Beef And Horseradish Cream:

Crostini
1/4 pound deli roast beef - very rare
Kosher salt and freshly ground black pepper
2 to 3 Tablespoons sour cream or creme fraiche
1.5 teaspoons prepared horseradish

Slice deli roast beef into strips.  Season with salt and pepper.  Prepare horseradish cream by mixing the sour cream and horseradish in a small bowl.  Season with a few grinds of black pepper.  Top crostini with strips of beef and a small dollop of horseradish cream.  Serve.

Pear Pecan Toasts:

Crostini
5 ounces Roquefort cheese
2.5 Tablespoons heavy cream
1 small ripe pear, thinly sliced into wedges
2.5 to 3 Tablespoons pecans, chopped

In a small bowl , mix the Roquefort cheese and heavy cream with a fork.  Spread 1 teaspoon of the cream mixture on each crostini.  Top with a pear slice and garnish with chopped pecans.

Mixed Olive Tapenade

Crostini
1.7 ounce package Mario Manzanilla olives seasoned with Thyme and Garlic 
1.7 ounce package Mario Kalamata olives seasoned with Thyme 
1/2 teaspoon capers
1/4 teaspoon prepared minced garlic
1/2 Tablespoon olive oil
1/4 teaspoon cilantro paste


In a small food processor or food chopper, combine olives, capers, and garlic.  Slowly add olive oil and process until well combined.  Transfer to a bowl and stir in cilantro.  Season with ground pepper.  Spread on crostini and serve.

Game Day Nachos

Tailgating Treat!

Ingredients - All amounts are approximate:

1 bag of your favorite Tortilla chips

refried beans

1 jar medium to hot salsa
4 ounce can sliced black olives
sliced jalapenos to taste
leftover meat (beef, chicken, pork) cut into small pieces
2 to 3 cups shredded cheese - any combination of cheddar, jack, colby, and queso
avocado peeled and cut into cubes or made into guacamole
sour cream

Directions:

On a heat proof or microwave safe platter, alternately layer the first 7 ingredients, starting with tortilla chips until you have several layers.  Place the platter in the oven and broil 3 to 5 minutes  until cheese melts and becomes bubbly.  (Alternately, you can place the plate in the microwave and cook in 30 second increments until the cheese melts.)  Top with avocado and sour cream and serve.

Substitutions:

Many of the leftovers in your refrigerator can be substituted into this recipe.  Chopped tomatoes, onions, leftover corn, black beans, small amounts of meat all make excellent additions.  A delicious way to clean out the refrigerator.

Traditional Texas Nachos

Tex-Mex Snack That Is Perfect For Watching The Gator Game!

Ingredients:

4 ounces tortilla chips, or enough to cover a flat baking sheet

1 cup refried beans
8 ounces grated cheddar, monterey jack or queso blanco
pickled jalapeno rings and/or

4 ounce can pre-sliced black olives

Directions:

Heat the broiler to high.  Lightly smear each tortilla chip with refried beans. Arrange chips on a 12x18-inch baking sheet lined with foil or parchment paper.  Sprinkle the grated cheese over the chips.  Top each chip with a jalapeno slice or olive slice.  Place under the broiler for 3 to 5 minutes, until the cheese is melted and bubbly.  Serve hot with sour cream and additional jalapenos.

Garlic Bread Pizza

The Lazy College Student's Answer To Pizza

Ingredients:

2 slices of Texas Toast style frozen garlic bread
3 Tablespoons prepared pasta sauce
4 Tablespoons mozzarella cheese
4 to 6 slices pepperoni
parmesan cheese
fresh ground black pepper

Directions:

Preheat oven to 425 degrees.  Place 2 slices of frozen garlic bread face up on baking sheet.  Top each slice with 1 1/2 Tablespoons if prepared pasta sauce.  Generously sprinkle with mozzarella cheese,  Top with pepperoni or other toppings.  Top with a pinch of parmesan cheese and some fresh ground pepper.  Bake for 3 to 6 minutes until cheese is melted and begins to lightly brown.  Serve hot.

Serves 1

Slices per serving 2

Dessert Pizza

Ingredients:

1 box brownie mix
water, egg, and oil as called for in brownie mix directions
8 ounces softened cream cheese
1/3 cup sugar
1/2 teaspoon vanilla extract
2 cups sliced fresh strawberries
2 cups fresh blueberries
1/2 cup strawberry jam
1/3 cup melted chocolate chips or chocolate syrup

Directions:

Heat oven to 350 degrees.  Grease the bottom of a 12 inch pizza pan with oil or cooking spray.   


Prepare the brownie mix according to the directions.  Spread in pizza pan.
Bake 26 to 30 minutes.  A toothpick inserted in the center should come out almost clean.  Cool completely.

In a small bowl, beat together the cream cheese, sugar, and vanilla.  Mix until smooth.  Spread mixture over cooled brownie crust.  Arrange berries over crust.  Microwave the strawberry jam 15 to 30 seconds until it begins to liquify.  Stir until smooth.  Brush liquid jam over berries.  

Refrigerate 1 hour or until chilled.  Drizzle chocolate syrup/melted chocolate over the top of the pizza.  Cut into wedges and serve.  Store covered in the refrigerator.

Substitutions:

Substitute 1 package refrigerated cookie dough for the brownie mix.  Roll the dough out flat into a pizza shape.  Place in pizza pan and follow remainder of the recipe as directed.  


Substitute the fruit of your choice for the strawberries and blueberries.  Bananas, mangos, kiwi, raspberries, etc work well.


Substitute Philadelphia Indulgence White, Milk, or Dark Chocolate for the cream cheese, sugar, vanilla mixture.  OR substitute mascarpone cheese for the cream cheese, sugar, vanilla mixture.

Any flavor fruit jam or jelly can be used in place of strawberry jam.  

Serves 8

Vietnamese Chicken Meatballs in Lettuce Wraps

Asian Meatballs Great For Dinner Or 

A Late Night Snack

Ingredients

• 1 pound ground chicken
• 3 Tablespoons asian fish sauce
• 3 small shallots, finely chopped
• 3 garlic cloves, minced
• 1 stalk fresh lemongrass, tender white inner bulb only, minced or 2 Tablespoons fresh lemongrass paste
• 3 Tablespoons chopped cilantro or 2 Tablespoons fresh cilantro paste, plus 1/3 cup for serving
• 1 Tablespoon finely chopped mint, plus 1/3 cup leaves for serving
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 5 oz package NutCrusters Macadamia Coconut coating mix
• 1/2 cup granulated sugar

(Alternative to NutCrusters)

1/2 cup panko breadcrumbs

1/2 cup sweetened coconut, divided into two 1/4 cups

Reduce sugar to 1/2 cup  

Garnishes

• 1 head large leaf lettuce or 3 heads Belgian Endive
• 1 small cucumber - peeled, seeded, and chopped
• 1 small red onion, halved and sliced
• Reserved mint leaves
• Asian chili sauce
• 
  
• Directions

Preheat oven to 400 degrees.  Line a large, rimmed baking sheet with parchment paper.  Spread the sugar on a plate.

Combine ground chicken, fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.  With your hands, work in NutCrusters ( or panko with 1/4 cup coconut) until mixture is moist but not too crumbly.  

With moist hands, roll meatballs into 1 1/2 inch balls.  Roll meatballs in the sugar (or 1/2 cup sugar and remaining 1/4 cup coconut) until evenly coated.  Transfer meatballs to the prepared baking sheet and bake for 15 minutes carefully turning half way through.  Meatballs should be lightly browned and cooked through.

Arrange lettuce, cilantro and mint leaves, cucumber, onion on a platter.  Transfer the meatballs to the platter and serve with chili sauce.

Serves 6