Author: RFFAdmin

Boneless Buffalo Chicken Balls

Boneless Buffalo Chicken Balls
 
Author: 
Print
Ingredients
Chicken Balls
  • 1 lb ground chicken (you can also use boneless skinless chicken breasts and run them through the food processor until they are ground thoroughly)
  • 1 egg
  • ¾ cup bread crumbs
  • 2 tbls buffalo sauce
  • 1 tbls milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbls ranch dressing
Sauce
  • 12 oz buffalo sauce
  • ¾ cup ranch dressing
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine all ingredients for the chicken balls and mix until completely combined but do not over mix.
  3. Roll the balls into ping pong sized balls and place on a large greased pan.
  4. Bake for 35 - 40 mins or until the internal temperature of the balls reach 180 degrees.
  5. In a crockpot mix the sauce ingredients, you can add more dressing if the sauce is too spicy.
  6. Add the cooked balls to the crockpot and serve hot.

Ooey Gooey Squares

Ooey Gooey Squares
 
Author: 
Print
Ingredients
  • 16.5 oz yellow cake mix
  • ½ cup butter, melted
  • 1 egg
  • 1 tbsp water
  • 1 8 oz block of cream cheese, softened
  • 16 oz powdered sugar
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Beat together the cake mix, butter, 1 egg, and water until all ingredients are incorporated.
  3. Grease a 9 x 13 inch pan with oil or Pam.
  4. Empty the batter into the pan and press down as evenly as you can across the bottom.
  5. Pour the chocolate chips on top and set aside.
  6. Beat together the cream cheese, powdered sugar, 2 egg whites, and vanilla until there are no lumps.
  7. Pour this mixture over the chocolate chips and spread evenly across the pan to the edges. (The chocolate chips will get mixed up in this top layer)
  8. Bake for 45 mins or until the top browns thoroughly.
  9. Cool completely on a wire rack then cut into even squares.

Fiesta Dip

Fiesta Dip
 
Author: 
Prep time: 
Total time: 
Print
Ingredients
  • 2 11 oz cans Mexicorn, drained
  • 1 4 oz can chopped green chiles
  • 1 bell pepper, finely diced
  • 3 green onions, finely diced
  • 2 de-seeded jalapenos, finely diced
  • 8 ounce block of cheddar cheese, shredded
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp of salt, or to taste
  • 1 tsp of Tonys, or to taste
Instructions
  1. Add all ingredients to an airtight container mix well.
  2. Refrigerate for at least 4 hours, overnight is best.
  3. Serve with Fritos or crackers.

Meaty Tomato Chili

Meaty Tomato Chili
 
Author: 
Print
Ingredients
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 1 green bell pepper, seeded, diced
  • 1 red bell pepper, seeded, diced
  • 2 lbs of ground beef
  • 1 lb of sausage
  • 3 15 oz cans of chili beans, drained, but not rinsed
  • 1 15 oz can of chili beans with sauce
  • 2 28 oz cans of diced tomatoes with juice
  • 1 6 oz can of tomato paste
  • 1 4 oz can of chopped green chiles
  • 5 beef bouillon cubes
  • ½ cup of beer
  • ¼ cup of chili powder
  • 1 tbls of Worcestershire sauce
  • 1 tbls of minced garlic
  • 1 tbls of dried oregano
  • 2 tsp of ground cumin
  • 2 tsp of Louisiana Hot Sauce
  • 1 tsp of dried basil
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1 tsp of cayenne pepper
  • 1 tsp of paprika
  • 1 tsp of white sugar
Instructions
  1. In a large pot sweat the onion, celery, and bell peppers with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef and sausage to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least 2 hours, stirring occasionally.
  6. Serve with shredded cheese, green onions, sour cream, or Frito's as garnish.

 

Taco Soup

Taco Soup
 
Author: 
Print
Ingredients
  • 1 med onion, diced
  • 1½ lb of ground beef
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 15 oz cans of black beans, drained, rinsed
  • 1 15 oz can of whole kernel corn, drained
  • 1 4 oz can of chopped green chiles
  • 1 can of refried beans
  • 2 14.5 oz cans of diced tomatoes with juice
  • 1 10 oz can of Rotel with juice
  • 1 packet of taco seasoning
  • 1 packet of dry ranch dressing mix
  • ½ tsp black pepper
  • ½ tsp of garlic powder
  • ½ tsp salt
  • 2 cups of water
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 beef to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least an hour.
  6. Serve with shredded cheese, green onions, or sour cream as garnish.

 

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake
 
Author: 
Print
Ingredients
Cake
  • 3 cups of all-purpose flour
  • 2½ cups of sugar
  • 4 tsp of baking soda
  • ½ tsp of salt
  • 1 cup of unsweetened cocoa powder, sifted
  • 1⅓ cups of canola oil
  • 1½ cups of buttermilk
  • 3 large eggs
  • 1½ cups of fresh, hot, strong coffee
  • 1 tsp of vanilla
Icing
  • 24 oz of semisweet chocolate chips
  • 1½ cups of heavy whipping cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease 2 round 9-inch pans.
  3. Mix the flour, sugar, baking soda, salt and cocoa powder in a large bowl with an electric mixer on low to combine.
  4. With the mixer still on low add the canola oil, buttermilk, then the eggs one by one.
  5. Add the hot coffee slowly by pouring down the side of the mixing bowl.
  6. Add the vanilla and mix until smooth. (It will be thin, don't be alarmed)
  7. Divide into the pans and bake for 30-35 mins or until a toothpick comes out clean.
  8. Let cool before icing.
  9. Use a double boiler to combine the chocolate chips and whipping cream.
  10. Allow the mixture to melt before stirring.
  11. When the chocolate has melted, whisk until it's fully combined with no lumps.
  12. Allow the icing to cool to room temperature.
  13. Remove the cakes from the pans.
  14. Put one layer of cake on a serving plate and trim off the top with a knife and make it even.
  15. Drop a scoop of ganache in the middle and spread it out to the edge using the back of the spoon.
  16. Trim off the top of the other layer and put it trimmed side up on top of the iced layer.
  17. Drop more ganache on the top and smooth it to the edges and down the sides.
  18. You can ice it a second time to make the icing thicker by putting the cake in the refrigerator for around 15 minutes to set.

Cornbread Dressing

Cornbread Dressing
 
Author: 
Print
Ingredients
  • 2 19 oz boxes of Martha White – White Cornbread Mix
  • eggs
  • Milk
  • 1 onion, diced
  • 1 bell pepper, diced
  • 4 stalks of celery, diced
  • 2 lbs ground meat
  • 1 rotisserie chicken
  • 1 can of cream of celery soup
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 32 oz of chicken broth, or more depending on the consistancy you want
  • 7 green onions
  • Tonys
  • Salt
  • Pepper
Instructions
  1. Make the cornbread according to the instructions on the box with the milk and eggs, this should make 2 9 x 13 pans of cornbread, it's best to do this ahead of time so that the cornbread has time to dry out so it will soak up the flavors.
  2. Preheat the oven to 350 degrees.
  3. Add the diced onions and bell peppers to a large saucepan with some oil and cook over medium heat until softened.
  4. Add the ground meat to the pot and cook until browned.
  5. Strain off the grease and add the meat to a very large roaster pan.
  6. Pull the rotisserie chicken and add the meat to the pan.
  7. Crumble both pans of cornbread into the pan.
  8. Add the soups, green onions, and ½ of the chicken broth and stir until well combined.
  9. Put it in the oven for 1 - 1½ hours stirring every 15 mins or so adding salt, pepper, Tonys to taste, also adjusting the consistency by adding more chicken broth.
  10. It should have a gummy consistency and you will probably use the whole 32 oz, carton of chicken broth.
  11. Serve hot with brown gravy on top.

 

Cheesy Mashed Potatoes

Cheesy Mashed Potatoes
 
Author: 
Print
Ingredients
  • 2 pounds of potatoes, peeled and cut into small chunks
  • ¼ cup of unsalted butter
  • 2 oz of cream cheese, cubed
  • 1 5 oz can of evaporated milk
  • 1 tsp of salt, or to taste
  • ¼ tsp of white pepper, or to taste
  • ¼ tsp of Tonys, or to taste
  • 2 green onions, diced
  • 2 cups of shredded medium cheddar cheese, divided
  • 2 slices of cooked, crispy, crumbled bacon, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Boil potatoes until fork tender, then drain.
  3. In a large bowl add the butter and cream cheese and mash.
  4. Stir in the evaporated milk, green onions, salt, pepper, Tonys and ½ of the cheddar cheese.
  5. Move the contents to a buttered dish.
  6. Cover and bake at 350 degrees for about 30 minutes.
  7. Top with the remaining cheese and crumbled bacon then return to the oven uncovered to melt the cheese.
  8. Serve hot.
Notes
Any type of potatoes will do for this recipe. I used a mixture of a few different types.