CHEESE CRISPS

1 stick butter, softened
1 cup sharp cheddar cheese (4oz)
1 cup flour
1 cup rice krispies cereal

OPTIONAL BUT I LIKE THE EXTRA KICK
1/4 tsp cayenne pepper
1/4 tsp garlic powder
4-8 shakes of tabasco

Whip together butter, cheese and optional seasonings until smooth and well incorporated.

Mix in the flour and cereal. (This is easiest to mix with your hands)

Shape into 1-1.5 inch balls and place on parchment paper lined baking sheet.

Using a glass dipped in water, smash them very thin.

Bake for 13-15 minutes at 375 degrees.

Immediately move to cooling rack.

Let cool completely to crisp up.

I get 20 final crips using my medium cookie scoop. and 15 minutes was perfect on my air bake pans.

*the thinner the crisper

**store in an airtight container for up to 3 days.

***if they get a little soft, just bake at 375 degrees for five minutes to re-crisp

TACO CUPS

Tostitoes Scoops
All your favorite taco toppings --

Taco Meat
Shredded Lettuce
Diced Tomatoes
Cheese
Olives
Sour Cream
Salsa
Etc.

Set it up salad bar style and have fun customizing your perfect bite.

MEATBALLS - FOR EVERYTHING

Makes 80 perfect size meatballs

2lbs ground beef

3/4 cup breadcrumbs

1/2 cup broth

1/2 cup parmesan

2 eggs

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

Don't over mix

Bake 400 degrees for 20 minutes, in a crock pot on low for 6 hours or pan fry.

Add to soups, stews, use as appitizers, just eat as is.

Cook meatballs raw in sauces below

Italian

Add 1 TBL Italian seasoning to mix

use 24-30oz marinara sauce

bake or crockpot

Mexican

Use 24-30 oz enchilada sauce

bake or crockpot

ARTICHOKE DIP

4 oz Diced Green Chiles

14 oz Artichoke Hearts Chopped

2 tsp Garlic Minces

1/2 cup Mayo

1 cup Mozzarella

8 oz Cream Cheese

1 cup Parmesan

1/2 cup Sour Cream

1 tsp Lemon Juice

S&P to taste

Put all in crock pot, low 3-4 hours or high 1-2 hours or bake in a 9x9 pan 350 degrees 30 minutes.

QUESO DIP 3 ways

#1 - 

1 can evaporated milk
1 lb. white American cheese
8oz pepper jack
4oz can chopped green chiles or jalapenos

1 TBL jalapeno juice

1/4 tsp garlic powder

1/4 tsp cumin

1 TBL lime juice

1 TBL butter

Water as needed to desired thickness
Add everything into a crock pot on low until melted and smooth.

#2 - similar but simplified

12oz milk, I wouldn't use less than 2%.  Evaporated is good too.

1/2lb pepperjack

1lb white American

4oz diced jalapeno

Optional: sprinkle in Tajin

Add everything into a crock pot on low until melted and smooth.

#3 - the use for anything queso

1 cup milk heat to just under boiling

2 tsp Sodium citrate dissolve into milk

8 oz grated cheese any you like stir in until melted 

JALAPENO DIP

8oz Cream Cheese
1c Sour Cream
½ TBL Chicken Bouillon
½ TBL Garlic Powder
½ - 1c Cilantro
Juice of ½ a lime
6oz Pickled Jalapenos (juice and all – if using the can with carrots & onions, use that as well)

Puree all together
Serve with  Chips (Nacho Doritos are the best)

PUFF PASTRY CHEESY BREAD TWISTS

Makes 12

1 17.3-oz package frozen puff pastry (both sheets)

2 tablespoons olive oil

salt, to taste

pepper, to taste

garlic salt, to taste

2 cups mozzarella cheese, shredded

Preheat oven to 400 degrees.

Allow dough to thaw on a floured surface (you'll know it's thawed enough when you can unfold it).

Unfold each sheet and lay flat. Brush with olive oil, and sprinkle with salt, pepper, and garlic salt.

Sprinkle 1 cup of cheese over each sheet, pressing it down firmly into the dough with your fingers.

Fold in half and press to ensure that cheese is not loose.

Cut each sheet into 8 strips.

Twist each strip and set it on a parchment-lined baking sheet.

Bake for 13-15 minutes, until cheese is melted and breadsticks start to turn golden.

BACON WRAPPED SMOKIES

1 lb Bacon (cut each slice into 1/3's)
14 oz beef cocktail wieners
3/4 cup brown sugar

Heat oven to 325 degrees.
Wrap a 1/3 piece of bacon around sausage. Secure with toothpick.
Put into 9x13 pan.
Sprinkle brown sugar over all the bacon wrapped sausages.
Bake 40 minutes.
To keep warm, move to slow cooker on warm setting.

STUFFED MUSHROOMS

Large package mushrooms, washed and stems removed
1 package Rondole or Allouette garlic & herb cheese spread

Fill mushrooms with cheese.  Bake @ 350 degrees for 20 minutes

HARD BOILED EGGS – WITH AND WITHOUT PEELING

TRADITIONAL

Put 1 cup water into pot

Put in steam rack

Place eggs 1-12 on steam rack

Close lid

Pressure Cook of Manual on high

     3-4 minutes for soft boiled

     5-7 minutes for medium boiled

     8-10 minutes for hard boiled
     (I usually do 9 minutes)

Quick Release

Put in Ice bath

WITHOUT SHELLS (FOR SALADS, ETC.)

Put 1 cup water into pot

Put in steam rack

Spray a silicone mold

Crack one egg into each chamber

Close lid

Pressure Cook of Manual on high 13-15 minutes*

Quick Release

Use soft knife or spoon to scrape around and unmold eggs.

*Cooking time will vary depending on your mold.

EASY PEEL HARD BOILED EGGS

Put eggs in pan.

Cover with cold water to at least 2” above eggs.

Add 1-2 TBL vinegar.

Cover pan and on medium high heat, bring to a hard boil.

Leave covered and remove from heat.

Let sit in covered pan for 13-14 minutes.

Put eggs in ice bath to stop cooking process.

Tap egg all around so cracks are everywhere.

Peel under cold running water.

BRIE BITES

24 Philo Shells
24 tsp Jam (any flavor or try honey or brown sugar)
6oz Brie cut into 24 equal pieces


Spread shells on a baking sheet
Fill with brie
Top with jam, fruit, honey or sweetener


Bake at 350 for 10 minutes

SMOKED JALAPENO POPPERS

8oz Cream Cheese

8oz Shredded Co-Jack

2-4 TBL Hot Sauce (Tabasco Or Franks)

1 Tsp Black Pepper

12 Fresh Jalapeno Peppers

12 Slices Bacon, Cut In Half

24 Toothpicks

Cut Peppers In Half, Take Out Seeds And Membrane

Mix All But Bacon & Halved Peppers

Stuff The Peppers With The Cheese Mix

Wrap With Bacon And Secure With Toothpick

Smoke At 250 Degrees For 1.5 – 2 Hours.

DEVILED EGGS -- 3 WAYS

CLASSIC

6 hardboiled, peeled & sliced in half, yolks removed

2 tablespoons mayonnaise

1 scant tablespoon mustard

1 teaspoon Worcestershire sauce

salt & pepper, to taste

Ground paprika for dusting

Optional: chives, green onion or parsley

SPICY

6 eggs

2 tsp Dijon mustard

2 tsp mayonnaise

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce, or to taste (Franks is our favorite but Tabasco is also good)

1 pinch salt and black pepper

Ground paprika, for dusting

Optional: pickled jalapeno slice or black olive cut in half horizontally

BACON CHEDDAR

6 eggs

1/4 cup mayonnaise

1 1/2 tsp mustard

2 slices bacon, cooked and crumbled

1 TBL finely shredded cheddar cheese

Ground paprika for dusting

Optional: small triangle of cheese or bacon piece inserted upright.

1. Peel each egg and cut in half lengthwise, remove the yolks, and place the bowl with remaining ingredients. Stir the mixture until smooth and thoroughly combined.

2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

3. Dust each egg with paprika, and top with optional topping if desired.

4. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

FUNERAL SANDWICHES (sliders) -- MULTIPLE OPTIONS

GLAZE:
Mix the following-

4 TBL butter melted

1 TBL Dijon mustard

1-2 tsp poppy seeds

½ tsp onion or garlic powder (or use 1/4 tsp of each)
1 tsp Worcestershire
1 TBL sugar (optional) (I’ve only used this with Club, Hawaiian & Monte Cristo)

9 rolls fit in a 9x9 pan

12 rolls fit in a 9x13 pan
24 rolls fit in jelly roll pan (I use 1-1.5 lb. meat, cover w/cheese and double glaze)

Cut rolls in half

Put the bottom of rolls in your pan

Assemble you choice of filling from below

Cover with tops of rolls

Brush with glaze

Bake at 350 degrees for 20 minutes (10 minutes covered, 10 minutes uncovered)

*I use the same measurements of ingredients whether assembling 9 or 12 sandwiches*

CLUB

¼ lb. shaved ham

¼ lb. shaved turkey

6 slices cheese (provolone or cheddar)

HAWAIIAN HAM

½ lb. shaved ham

6 slices swiss

4 oz. crushed pineapple (about 1 tsp per slider)

BEEF AND CHEESE

1.5-2 Cups chopped roast beef (great for using up leftover pot roast)

6 slices of cheese

BUFFALO CHICKEN

1.5-2 cups chopped cooked chicken breast

¼ cup buffalo wing sauce

2-3 TBL blue cheese

TURKEY BACON RANCH

1.5-2 cups chopped cooked turkey (great for using up leftover turkey)

¼ cup Ranch dressing

4 slices bacon cooked and crumbled

MONTE CRISTO

¼ lb. ham

¼ lb. shaved turkey

6 slices mozzarella

2 TBL raspberry jam (about ½ tsp per slider)

Powdered sugar to sprinkle on top just before serving

ITALIAN

¼ lb. pepperoni

¼ lb. salami

6 slices mozzarella

(replace the Dijon in glaze with marinara)

(replace the poppy seed in glaze with parmesan)

MEATBALL

12 meatballs

¾ cup marinara sauce (about 1 TBL per slider)

6 slices mozzarella

After brushing glaze sprinkle with parmesan cheese and Italian seasoning

CHEESEBURGER

1 lb. ground beef

¼ onion chopped

10oz can rotel, drained

1 cup grated cheese

6 slices cheese

Pickle slices

Brown beef with onion. Add in rotel. Simmer until most of liquid is evaporated out. Stir in grated cheese.

Spread beef mix on bottom of rolls, top each with 1 pickle slice and ½ slice of cheese.

You can replace poppy seed with sesame seed in glaze if you choose.

****Options are only limited by your imagination.  Try sloppy joe mix, ruben, etc.****

CHEESE BALL/LOG 3 WAYS

RANCH (our family favorite)

2 8oz cream cheese softened to room temperature

4 TBL sour cream

1 env. Ranch salad dressing mix

1 tsp dried minced onion (optional but I always use it)

1 cup cheese (I like sharp best) (blue is good but start with a little and taste after each addition)

Optional: bacon bits, chopped almonds, pecans or finely grated cheddar

Mix sour cream with ranch powder and onion. Mix with softened cream cheese. Stir in cheese of choice. Put on cling wrap and shape into a ball and refrigerate for at least one hour.

Remove from cling wrap and roll in bacon bits, chopped almonds, pecans, finely grated cheddar or just leave as is.

Serve with crackers. Delicious with veggies!

Makes 1 large or 2 small cheese balls.

PARTY CHEESE BALL/LOG

2 8 oz cream cheese

2 cup sharp cheddar

1 TBL chopped green pepper

1 TBL chopped onion

2 tsp Worcestershire

1 tsp lemon juice

Dash of salt

Chopped nuts

Mix all but the nuts. Chill several hours, form into balls or logs then roll in nuts.

GREEN OLIVE

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 teaspoon lemon juice concentrate

1 (8 ounce) package shredded Cheddar cheese

1/4 cup chopped onion (sub with 1 TBL dehydrated minced onion)

1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

SPINACH DIP

10 oz. frozen spinach
16 oz. sour cream
1 cup mayo
1 envelope vegetable soup mix
8 oz. drained water chestnuts, chopped
3 chopped green onions. (optional)
2 cups shredded swiss cheese, (optional)

 Mix all together and chill at least 2 hours.

KELSEY'S NIXON'S SIGNATURE SALSA

4 large or 6 small tomatillos, husked (about 8 ounces)

4 plum tomatoes (about 12 ounces)

3 cloves garlic

1 jalapeno

1/2 white onion, halved

Vegetable oil, for brushing

2 tablespoons fresh cilantro leaves, chopped

1 teaspoon sugar

Kosher salt and cracked black pepper

2 canned chipotle chilies in adobo

Corn tortilla chips, or twelve 6-inch corn tortillas, quartered, for serving

Cook's Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried.

Prepare a grill to medium-high heat.

Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool.

To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired.

Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips.

GARLIC ARTICHOKE DIP

2 8oz cream cheese

1 cup mayo

1 cups grated parmesan (not the stuff from green can)

12 oz jar marinated artichoke hearts drained and chopped

6-7 minced garlic cloves

Preheat oven to 350.  Mix all together put in 9” pie plate bake 25-30 minutes until browned and bubbly on top.

ROLLED OLIVE SANDWICH

YIELDS: 96

24 thin sandwich bread slices

8oz cream cheese

1 cup diced green salad olives with pimentos

½ cup toasted chopped pecans

½ cup mayo

¼ tsp. pepper

Stir together cream cheese, olives, pecans mayo and pepper.

Remove crusts from bread, flatten bread with rolling pin.

Spread 2 TBL of the mix on each slice of bread. 

Roll up tightly.

Cover and chill at least 4 hours.

Cut each roll into 4 slices and serve