Cajun Trail Mix

Cajun Trail Mix
 
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Ingredients
  • 4 cups of corn Chex
  • 2 cups of shredded wheat
  • 2 cups of Cheez-Its
  • 2 cups of melba toast
  • 1 cup of pretzel sticks
  • ½ cup of unsalted butter, melted
  • 1 tbls of dried parsley flakes
  • 1 tsp of Mrs Dash
  • 1 tsp of garlic powder
  • ½ tsp of cayenne pepper
  • ¼ tsp of hot sauce
  • 1 tsp of salt
  • 1 tsp of Tony's
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl gently mix all ingredients except the butter and spices until they are combined.
  3. Add the hot sauce to the butter and stir.
  4. In a small bowl mix all of the spices until they are combined.
  5. Slowly alternate pouring the butter then the spices over the ingredients in batches while mixing, trying to incorporate everything evenly.
  6. On a large sheet pan dump the mixture out and spread as thin as you can and put it into the oven for 40 mins.
  7. Every 15 mins or so stir the mixture until it is done.
  8. Let cool and serve.
Notes
You can substitute the 4 cups of corn Chex with 2 cups of corn Chex and 2 cups of rice Chex.

 

Cocktail Sausages and Meatballs

Cocktail Sausages and Meatballs
 
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Ingredients
  • 20-24 oz of grape jelly
  • 2 12 oz bottles of chili sauce
  • 1 lb of cocktail sausages
  • 1 lb of meatballs, frozen or homemade
Instructions
  1. In a large crockpot mix the jelly and chili sauce together until combined.
  2. Add the sausages and meatballs and warm them until they are hot all the way through, stirring to baste them in the sauce.

 

Hot Corn Dip

Hot Corn Dip
 
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Ingredients
  • 2 cups cheddar cheese, grated
  • 1 cup monterey jack cheese, grated
  • 2 tbls chipotle peppers in adobo sauce, finely diced
  • 1 4 oz can of chopped green chiles
  • 2 tbls of cilantro, chopped
  • ½ cup of mayonnaise
  • ¼ tsp of garlic powder
  • 1 15 oz can of whole kernel corn, drained
  • 1 small tomato
  • 2-3 green onions, chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium work bowl mix the cheeses, peppers, chiles, cilantro, mayo, garlic, and corn until well combined.
  3. Pour the mixture into a 9 x 9 baking dish and bake for 20 mins or until the cheese starts to bubble.
  4. Top with the remaining ingredients and serve with corn chips.

 

Enchilada Lasagna

Enchilada Lasagna
 
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Ingredients
  • 2 lbs lean ground meat
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp Tonys
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • 1 tbls buffalo sauce
  • 1 10oz can condensed tomato soup
  • 1 cup salsa or picante sauce
  • 1 can refried beans
  • 10 medium sized flour tortillas
  • 4 cups cheddar cheese, shredded
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground meat to the pot and cook until no longer pink.
  3. Drain the grease and add the garlic, salt, Tonys, cayenne, chili powder, buffalo sauce, tomato soup, salsa, and refried beans to the pot and stir until well combined and the mixture is heated throughout.
  4. Preheat the oven to 350 degrees.
  5. In an 9 x 13 casserole dish arrange the tortillas to cover the bottom entirely, tearing the tortillas as necessary to cover.
  6. Spread half of the meat mixture over the tortillas evenly then half of the cheese mixture on top of that.
  7. Make another layer of tortillas then repeat the layer with the remaining meat and remaining cheese on top of that.
  8. Bake for 30 mins or until it's heated thoroughly.
  9. Let it cool for 10 mins before cutting.

 

Yogurt Lemon Blueberry Loaf

Yogurt Lemon Blueberry Loaf
 
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Ingredients
Loaf:
  • 1½ cups flour, divided
  • 1 tablespoon flour, sifted
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup plain whole milk yogurt
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons lemon zest, grated
  • ½ tsp vanilla
  • ½ cup vegetable oil
  • 1½ cups fresh or frozen blueberries, rinsed
Lemon Syrup:
  • ⅓ cup lemon juice
  • ⅓ cup sugar
Lemon Glaze:
  • 1 cup powdered sugar, sifted
  • 2 - 3 tbls lemon juice
Instructions
  1. Preheat the oven to 350 degrees.
  2. Oil the bottom and sides of a 9x5 loaf pan, dust with flour and tap off the excess.
  3. In a medium work bowl, sift together the flour, baking powder, and salt.
  4. In a medium work bowl whisk together the yogurt, sugar, eggs, zest, vanilla, and oil.
  5. Slowly mix the dry ingredients into the wet.
  6. In a small work bowl dust the blueberries with flour to coat and gently fold them into the batter.
  7. Pour the batter into the loaf pan and into the oven for 50-55 mins, or until a toothpick comes out clean.
  8. While the loaf is cooling begin the syrup in a medium saucepan, mix the lemon juice and sugar and stir over medium heat until completely dissolved, cook for 2 or 3 mins after it dissolves.
  9. Poke holes in the loaf while it's still warm and drizzle or brush the syrup over the entire cake so it soaks into the holes.
  10. Let the loaf cool completely then make the glaze by whisking together the powdered sugar and lemon juice until all lumps are gone, you can adjust the thickness of the glaze by adding more sugar or more juice.
  11. Pour the glaze over the entire cake and let sit for 10 mins.
  12. Store in the refrigerator.

 

Mexican 7-Layer Dip

Mexican 7-Layer Dip
 
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Ingredients
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 10 oz can refried beans
  • 1 envelope of taco seasoning
  • 2 avocados
  • juice of half of a lime
  • pinch of salt
  • ¼ tsp of black pepper
  • 1 cup cheddar cheese, shreadded
  • 1 medium tomato, seeded finely diced
  • ¼ cup black olives, diced
  • 1 green onion, chopped
Instructions
  1. In a medium bowl mix the sour cream, mayo, and half of the taco seasoning together, then set aside.
  2. In another medium bowl mash the avocados together with the lime juice, salt, and pepper, then set aside.
  3. In a microwave safe bowl heat up the refried beans for a few seconds so that it's pliable and mix in the other half of the taco seasoning.
  4. In a pie plate assemble the layers in this order: 1-Refried Beans, 2-Avocado Mixture, 3-Seasoned Sour Cream and Mayo Mixture, 4-Cheddar Cheese, 5-Tomatoes, 6-Black Olives, 7-Green Onions.
  5. Spread the first 3 layers evenly over the next.
  6. Refrigerate before serving for at least 3 hours and serve chilled with Fritos.

 

Cat Food Dip

Cat Food Dip
 
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Ingredients
  • 2 8oz blocks of cream cheese
  • 2 lbs of ground sausage
  • 24oz jar of salsa
  • 1 medium onion
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the sausage to the pot and cook until no longer pink.
  3. Drain the grease and add the meat back to the pot.
  4. Add the cream cheese and salsa and stir until combined and the cream cheese is completely melted.
  5. Serve in a crock pot or warming tray with Fritos or crackers.
Notes
You can spice this recipe up by using medium or hot salsa, or really make it steaming by also using hot sausage.

Sloppy Joes

Sloppy Joes
 
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Ingredients
  • 3 lbs lean ground meat
  • 2 tbls olive oil
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 cups ketchup
  • 4 tbls brown sugar
  • 4 tbls vinegar
  • 2 tbls yellow mustard
  • 2 tsp dry mustard
  • 2 tsp celery seed
  • 6 tbls worchestershire sauce
  • 6 tbls chili sauce
Instructions
  1. In a large pot sweat the onion and bell pepper with the olive oil for about 5 mins or until soft.
  2. Add the ground beef to the pot and cook until no longer pink.
  3. Drain the grease and add the remaining ingredients, stirring to combine.
  4. Let simmer for at least 30 mins and serve on hamburger buns.