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1 2016

2 SOCK IT TO ME HOT WINGS Teri Schrieber 1 large package chicken wings, about 20 Sea salt 1/8 cup garlic powder Coarse ground black pepper Turmeric (lightly) Onion powder MIX TOGETHER: 1 bottle Louisiana hot sauce 1 stick butter 2 teaspoons garlic powder Salt to taste 1 teaspoon Worcestershire sauce Heat to simmer & melt butter 1. Pat chicken wings dry and season both sides with sea salt. 2. Grill wings on high heat or 450 degrees in oven for about 20 minutes each side or until golden brown. Combine sauce and wings in a large bowl and coat all over. Remove and grill 5 more minutes on each side then repeat coat, grill & eat! Mike s Tailgate CHILI Mike Bangert 1/4 teaspoon garlic powder 4 tablespoons chili powder 1 tablespoon Italian seasoning 1 teaspoon pepper 1 teaspoon cumin 1 teaspoon salt 1 16 oz Del-Monte Zesty Chili style tomatoes 1 16 oz Del-Monte Green Peppers & Onion style tomatoes 1 16 oz Del-Monte Garlic style tomatoes (any combination you like) 2 16 oz cans Bush s chili beans 1 green bell pepper 2 tablespoons cornmeal 1 cup chopped onion 1 pound lean hamburger (browned with onion) 1 pound Jimmy Dean sausage Optional: add bacon bits to hamburger 1. Drain off juice from beans and tomatoes BEFORE putting them in the crockpot. Do not use the juice. 2. Put all ingredients (EXCEPT HAMBURGER/SAUSAGE, cornmeal, bell pepper and onion) in CROCKPOT. Stir occasionally. Cover and cook on Low for 9 hours. (High: 5 to 6 hours.) 3. Mix cornmeal with a little juice from chili mixture and set aside for later. 4. Brown the hamburger/sausage and onion mixture then add to the crockpot during the last couple hours of cooking. 5. If chili is too thick add a cup of water to crockpot to make it soupier. 6. Add chopped bell pepper and cornmeal mix to the crockpot during last hour of cooking. Make sure to stir in the cornmeal mix very well.

3 spicy chicken dip Jeff Elsberry 1 lb cooked chicken 4 oz cream cheese 1/4-1/2 cup mayo 1/2 cup Parmesan cheese 1 tsp Worcestershire sauce 1 tsp hot sauce 1/4-1/2 cup chopped jalapeño pepper 8 oz Monterey jack cheese or white shredded cheese 1. Mix with mixer all but chicken; add cheese. Mix chicken in by hand. 2. Spread into pie pan or similar dish. Top with remaining cheese. 3. Bake at 350 for minutes. 4. Serve with crackers. FRUIT SALAD WITH HONEY MINT LIME DRESSING Aubrey Hess PRODUCE 1 12 oz basket of strawberries 1 1/2 cups of seedless grapes 4 kiwi peeled and sliced 12 oz of blueberries 2 peaches sliced DRESSING 1/4 cup raw honey 1/4 cup fresh lime juice 1/4 cup mint 1 tsp of brown sugar 1. Toss all fruit together and place in large bowl. Mix all dressing ingredients and drizzle over fruit. Toss until evenly coated.

4 el pollo loco Teri Schrieber 1 chicken, cut into pieces (leave skin on) 1/3 cup lemon juice 1/3 cup lime juice 1/3 cup canola or vegetable oil 1 teaspoon ground turmeric 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 1. Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in a single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. 2. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6 from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces. 3. Basting Mixture: Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. Hot Corn Dip with Jalapeños Julie Lorraine 1 1/2 tablespoons butter 1/2 cup diced onion 2 cups corn kernels 1-2 jalapenos, seeded and diced 1 clove garlic, minced 1/4 teaspoon seasoned salt 1/4 teaspoon chili powder 1/4 teaspoon ground black pepper 4 tablespoons cream cheese, room temperature 2 tablespoons mayonnaise 1/2 cup shredded Monterey Jack cheese 3/4 cup shredded sharp Cheddar cheese 1 green onion, sliced 1. Preheat oven to 375 degrees. 2. Melt butter in a skillet and add onion, corn, and jalapeno. Saute 3 minutes. 3. Add garlic and sauté 1-2 more minutes. Remove from heat. 4. Add corn mixture to a medium bowl. Let cool slightly and then add all remaining ingredients. Stir to combine. 5. Transfer mixture to a baking dish coated with cooking spray. You can use a medium (10-inch) cast iron skillet or an 8-inch square baking dish. 6. Bake for 20 minutes or until hot and bubbly. 7. Serve with tortilla chips.

5 win Easily by bacon Julie Tartaglia Lots of bacon Peanut butter Ranch 1. Fry bacon VERY crisp. 2. Serve on platter with small bowl of peanut butter and a small bowl of ranch for dipping. 3. Become the hit of the tailgate! Pepperoni Dip JoAnn Wellsandt 8 oz cream cheese, softened 1/2 c sour cream 3 oz pepperoni, chopped 1 4 oz can chopped green chilies 1-½ Tbs. dried minced onion 2 tsp chopped chives ½ c chopped pecans 1. Combine cream cheese and sour cream in bowl; mix well. 2. Add pepperoni, undrained green chilies, minced onion and chives. 3. Mix well. Spoon into 1 qt. baking dish; sprinkle with pecans. Bake for 20 minutes or until puffy and edges are bubbly. 4. Serve hot with tortilla chips. May substitute 2/3 c chopped salami for pepperoni.

6 Football Sandwiches JoAnn Wellsandt 24 dinner (tea) rolls 8 oz shaved ham or a little more 8 oz Swiss cheese, sliced ½ c butter or margarine, melted 1 TB. Onion flakes 1 TB Poppy seeds 1-1/2 TB Worcestershire Sauce 1-1/2 TB prepared mustard 1. Slice the dinner rolls in half and layer ham and cheese over the bottom halves. Replace tops and arrange in a 9 x 13 baking dish. 2. Combine butter, onion flakes, poppy seeds, Worcestershire sauce, and mustard in a small saucepan over medium-low heat. 3. Cook until heated through. 4. Drizzle the butter mixture evenly over the sandwiches. Chill, covered with foil, for one hour or longer (I chill overnight). 5. Uncover and bake at 350 degrees for 20 minutes. 6. Serve hot. BLT DIP Deb Gustafson 1 pound bacon 1 cup sour cream 3/4 cup mayonnaise Green onions 1/2 cup petite diced tomatoes, drained Shredded lettuce 1. In a skillet, cook bacon over medium high heat until brown. Place bacon slices on a paper towel lined plate. Allow to cool and then crumble the bacon. 2. In a bowl, combine the sour cream and mayo. Mix in the bacon. Refrigerate mixture for an hour or more to allow flavors to blend. 3. Before serving, mix in the tomatoes. Sprinkle lettuce and green onions on top.

7 Kesick Kasserole Carolyn Kesick 4 whole chicken breasts, cooked and cubed 1 or 2 cans artichoke hearts (not marinated), quartered 1 (10 3/4 oz) can condensed cream of mushroom soup 1 (10 3/4 oz) can condensed cream of chicken soup 1 cup mayonnaise 1 cup shredded cheddar cheese 1/4 teaspoon curry powder 1/4 teaspoon ground black pepper FOR THE TOPPING: 1 cup cornflake crumbs 1/4 cup butter 3 slices bacon, cooked and crumbled 1. Put chicken in a 9x13-inch baking dish. Place artichokes on top. 2. Combine (undiluted) soups, mayonnaise, cheese, curry powder and pepper; spread on top. 3. Combine topping ingredients; sprinkle over top. 4. Bake at 350 degrees F for minutes. Serving Size : 8 Stromboli Eileen Stratman Kelly 1/4 lb black forest ham, sliced medium 1/4 lb hard salami, sliced medium 1/4 lb provolone cheese, sliced medium 1/4 lb mozzarella cheese, sliced medium 1 loaf frozen bread dough, thawed (but do not allow to rise) 1 egg, slightly beaten 1. Spray a jellyroll pan lightly with Pam. 2. Roll out bread dough to fit the entire pan. Layer meats and cheeses down the middle of the bread dough, lengthwise. 3. Fold the bread dough from each side over the top of the meat and cheese, overlapping and securing together to make a long loaf. Brush slightly with beaten egg over the top and sides of loaf. 4. Bake for 30 minutes, or until lightly browned, at Allow to cool and set up for 10 minutes. Cut down the center lengthwise, then cut crosswise in approximately 1-inch widths. (I find an electric knife works best). Serve warm. Great leftover too!