December 30th Recipes

“Appetizers/Party Favorites”

“PULL-APART PIGS IN A BLANKET”

Tube Pillsbury pizza dough
2 12 oz pkg cocktail wieners (removed from pkg and patted dry)
6 Tbsp butter, melted
1 tsp. Italian seasoning
1 tsp. Garlic powder
Pinch salt
Pinch red pepper flakes
Flour for cutting board
Dipping sauce ideas-mustard, ranch, ketchup

Melt butter then add in seasonings. Cut pizza dough into strips. Brush strips with butter mixture. Wrap each cocktail weiner in pizza dough strip and pinch seams together. Place them standing up in a springform pan. Bake at 375 for 30 mins. Serve with choice of dipping sauces.

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“MY FAVORITE DIP”

1 egg
3 T cider vinegar
3 T sugar
1, 8 oz softened pkg cream cheese
3 T finely chopped onions
3 T chopped pimentos
3 T chopped green peppers
salt and pepper to taste

Put the egg, vinegar, and sugar in the top of a double broiler and cook over hot water. Stir until thick. Stir in the rest of the ingredients and cool. Chill and serve with fresh raw vegetables.

Flossie Glass, Moberly

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“EASY VEGETABLES SQUARES” (makes 12 servings, 20 minutes)

2, 8 Oz pkg refrigerated crescent rolls
1, 8 oz pkg cream cheese softened, plus 3oz cream cheese
1/3 c. mayo or salad dressing
1 tsp dried dill weed
1 tsp buttermilk salad dressing mix, dry
3 c. desired topping
1 c. shredded cheese, mozarella or monterrey jack, sharp chedder

for crust, unroll the crescent rolls and pad into 15 by 10 baking pan. Bake according to directions and cool. In a small mixing bowl, stir together, cream cheese, mayo, dill week and salad dressing. Spread evenly over cooled crust. Sprinkle with desired toppings then cheeses. (she buys a pkg broccoli, cauliflower, and chop it fine…add onions, pepper green, olives)

Eva Daniels, Moberly
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“COPYCAT TEXAS ROADHOUSE RATTLESNAKE BITES”

2 (8 oz) blocks Pepper Jack cheese, shredded
2-3 jalapenos diced
½ c. flour
1 egg
1 c. milk
1 ½ c. bread crumbs
1 tsp. Cayenne pepper
1 tsp. Paprika
1 tsp. Garlic powder
oil for frying

In bowl, combine cheese and jalapenos. Shape cheese mixture into about 1 1/2” balls, squeezing tightly to compress. Place on cookie sheet and freeze for about 30 mins. Meanwhile preheat deep fryer to 350. Once chilled, get 3 bowls. Bowl 1 will be for your flour; bowl 2 is for your milk and egg (mixed together); bowl 3 is for all the seasonings & breadcrumbs (mixed together). Roll balls in flour, dip into milk and then dip into seasonings. Fry in batches for about 3-4 mins or until golden brown. Drain on paper towels. Serve with favorite dipping sauce.

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“EASY TACO DIP”

16 oz softened cream cheese
16 oz container sour cream
2 Tbsp taco seasonings
1 c. shredded cheddar cheese
Iceburg lettuce, diced & shredded
1 tomato, diced

In a large mixing bowl, combine cream cheese, sour cream and taco seasoning until creamy. Pour into a serving platter. Top with shredded cheese, lettuce and tomatoes. Serve with tortilla chips.

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“MILLION DOLLAR TORTILLA ROLL UPS”

8 oz cream cheese, whipped
1 c. mayonnaise
2 c. cheddar cheese, shredded
3 oz package real bacon bits or ½ c. cooked bacon, crumbled)
½ c. slivered almonds
5 green onions, chopped
4 large flour tortillas (6”)

In large bowl, combine all ingredients except the tortillas until well mixed. Lay a tortilla out on a plate and spread an even layer of the almond, bacon & cheese mixture all the way to the edges (about 2-3 Tbsp). Roll up tortilla tightly & place on a plate and then repeat until all the ingredients have been used. Pop into fridge to chill for 2 hours. Slice each rolled tortilla off ends and set aside. Slice and place on serving tray.

Tips:
Make sure tortillas are at room temp before you roll them so they are flexible.
You can use smaller tortillas, just adjust amount of mixture you put on tortillas.
If crunched for time, you don’t have to refrigerate but it is recommended.

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“MEXICAN TOSTADA BITES”

1 Tbsp olive oil
3 scallions, chopped
½ yellow bell pepper, chopped
1 lb. Lean ground beef
1 oz pkg taco seasoning
¾ c. cold water
24 round tortilla chips (as flat as you can get)
1 ½ c. refried beans
¾ c. grated cheddar cheese
2 roma tomatoes, finely diced
¾ c. sour cream
chopped cilantro for garnish, optional

In a large skillet, heat olive oil over medium heat. Stir in scallions and yellow pepper and start to cook 2 mins. Add in ground beef and break apart in the pan as it browns. Once completely browned, stir in taco seasoning and water. Stir to incorporate and cook until most of the water has evaporated. Heat refried beans in microwave safe bowl. To assemble, place tortilla rounds onto a serving platter. Spread about 1 Tbsp of refried beans onto each chip. Add 1 tbsp of meat onto beans and press in the beans to help stick. Top with grated cheese, diced tomato, sour cream & cilantro. Serve immediately.