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.

 

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.

Cold Spinach Dip

Cold Spinach Dip
 
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Ingredients
  • 1 Knorr Cream of Spinach recipe mix package
  • 1 block of frozen spinach
  • 1 7.5 oz jar of quartered marinated artichoke hearts
  • 16 oz of sour cream
  • 2 heaping tbls of mayonnaise
  • 1 tsp of red pepper flakes
  • 1 tsp of Tonys
Instructions
  1. Defrost/rinse/squeeze out the frozen spinach.
  2. Mix all ingredients together in a small bowl until combined.
  3. Refrigerate for at least 3 hours and serve cold.

Meaty Rotel Dip

Meaty Rotel Dip
 
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Ingredients
  • 1 32 oz block of Velveeta
  • 1 8 oz block of cream cheese
  • 1 can of Rotel
  • 1 can of Cream of Mushroom Soup
  • 1 lb of ground beef
  • 1 lb of bulk sausage
  • ½ of an 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 ground beef and sausage to the pot and cook until no longer pink.
  3. Drain the grease and add the meat to a crockpot.
  4. Cube the Velveeta and cream cheese and add it to the crockpot along with the Rotel and Cream of Mushroom Soup.
  5. Set the crockpot to medium or high and stir every few mins until the cheese is all melted and ingredients are combined.
  6. Set the crockpot on low or warm and serve with Fritos or any other dipping chip or cracker.

Garlic Cheeseball

Garlic Cheeseball
 
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Ingredients
  • 8 oz log of garlic cheddar cheese
  • 8 oz block of cream cheese
  • 8 oz of medium cheddar, grated
  • 3 green onion stalks, chopped
  • 1 tbls of Worchestershire Sauce
  • ¼ tsp of garlic powder or to taste
  • ½ tsp of red pepper flakes or to taste
  • ½ tsp of Tony's or to taste
  • ½ of pecans, chopped
Instructions
  1. Add all ingredients except the pecans to a bowl and mix by hand until everything is well combined.
  2. Form the cheese mixture into a ball or log then drop from about 6 inches high onto a plate (to get a good base shape) and let it rest in the refrigerator for about 20-30 mins.
  3. Remove from the refrigerator and gently pat the pecans onto the outside of the ball or log until completely covered then wrap in plastic wrap and store in the refrigerator until ready to serve.
  4. Making this the day before helps the flavors mix together.