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So on Saturday night we had a poker night at our home and I may have gotten a bit carried away with the food (which isn't a shock since I always over cook). I did make a couple of
dips that I have previously made and a new one. I also did some jalapeno poppers, salsa roll ups and chicken wings. I also had a burger recipe I wanted to try as well.
Everything came out super yummy so this is stuff we will more than likely make again and no the hubby didn't win. His friend and coworker Chris did. Woohoo Chris!
Enjoy!
Salsa Roll-Ups
What You Need!
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
3 Tbsp. Thick 'N Chunky Salsa
4 flour tortillas (6 inch)
1/2 cup Mexican Style Shredded Four Cheese
1/4 tsp. chili powder
Make It!
MIX cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
(I actually mixed in the chili powder with the cream cheese salsa mixture)
ROLL up tortillas tightly. Cut each crosswise into 5 slices.
I'm not a huge cream cheese fan and I actually really enjoyed these myself!
Buffalo Chicken Dip
Ingredients:
- 2 (8 ounce) packages cream cheese, softened
- 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
- 1 cup ranch dressing
- 3/4 cup red hot sauce
- shredded cheddar cheese, you decide how much
- Frito corn chips, scoops
Directions:
1. Beat cream cheese, ranch dressing, and red hot sauce.
2. Fold in shredded chicken.
3. Spread mixture into pie plate sprayed with Pam.
4. Bake at 350 degrees for 15 minutes.
5. Add cheddar to top and bake an additional 10-15 minutes.
6. Serve hot with Frito scoops.
**Ok a picture of this to me is not appetizing at all, but the hubby really likes it and apparently his co worker as well :)Bacon Wrapped Jalapeno Peppers
Ingredients:- 25 fresh jalapeno peppers
- 14-16 ounces cream cheese
- 2 cups shredded cheddar cheese
- 2 (16 ounce) packages bacon
Directions:
1. Cut stems off peppers, cut long ways
2. Remove seeds from peppers
3. Fill each pepper with cream cheese and top with cheddar cheese
4. Wrap ½ slice of bacon around each pepper half
5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked
6. Remove and serve when cooled
Baked Buffalo Wings
Ingredients:
• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
Directions:
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F.
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
**
These were not spicy enough for me but no one complained, so they might be made again in the future.Juicy Hamburgers**No pics because they came out deformed looking! LOL but they were yummy and I would suggest this recipe if you are going to make handmade patties :)Ingredients:- 2 lbs ground beef
- 1 egg, slightly beaten
- 1/2 (1 ounce) envelope dry onion soup mix
- 2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
- 1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ground black pepper
- 1 pinch cayenne pepper (optional, or use Tabasco sauce add in for some heat)
Directions:
1. In a bowl crumble the ground beef with clean hands.
2. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.
3. Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
4. Divide the ground beef into 6 equal patties (or make 8 small patties).
5. Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
6. Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
7. Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
8. Serve burgers in toasted buns with choice of condiments.
9. TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.
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