Fun Finger Food for Football Games and other Festivities!

Crockpot Bean Dip

1 15 oz can refried beans
1 15 oz can black beans, drained
1 c favorite salsa
1 c shredded monterey jack cheese (can use pepper jack if you like it spicy)
1 c shredded cheddar cheese
1 4 oz can diced green chilies
1 3oz brick cream cheese
3/4 c sour cream
1 T chili powder
1/2 t ground cumin

Combine refried beans and cream cheese in a bowl with electric mixer.  Stir in salsa and sour cream.  Then stir in rest of ingredients.  Cook in a sprayed slow cooker on high for 2 hours or on low for 4.  Serve with chips.

Pizza Fondue Dip

1/2 lb hamburger, browned
1/2 lb sausage, browned
20 pieces of pepperoni, finely diced
1 large bottle spaghetti sauce
8 oz shredded cheddar cheese
8 oz shredded mozarella
1 t dried basil
1 T sugar
1 T cornstarch

Combine in a sprayed slow cooker and heat on low for 2 - 3 hours.  Serve with cubes of french bread, chips, crackers, crisp breadsticks, etc.

BLT Dip

3 oz real bacon bits
1 c sour cream
1 c mayo
3 roma tomatoes, finely diced

Mix together well and serve with crackers or vegetables

Southwest Egg Rolls

1 bag coleslaw mix
1/2 lb hamburger, browned
1 can drained black beans
1 can corn, drained
2 avocados, finely diced (opt)
1 packet taco seasoning
1 4 oz can diced green chilies
2 T sugar

Combine and heat through until cabbage starts to wilt.  Fill egg roll wrappers (or spring roll wrappers) and roll according to package directions.  Deep fry egg rolls and serve warm.  Refrigerate spring rolls. 

Serve with guacamole, salsa mixed with sour cream or ranch dip.

Finger Jell-O

This is a hit with kids AND grownups - they have some fun new Jell-O flavors!

1 big box Jell-O
3 envelopes Knox gelatin
1/4 c sugar
3 c boiling water

Combine sugar, Jell-O and gelatin in a bowl.  Add boiling water and stir until dissolved.  Pour into a 9 x 13 pan.  Let sit on counter for 30 minutes before refrigerating.  It will take about one hour in the fridge to set up.

Christmas Morning Breakfasts!

Sticky Buns

36 frozen rolls (thaw and bake type - regular size)
1 cube butter, melted
2 T cinnamon
1/2 c brown sugar
1/4 c nuts (opt)
1 small box instant butterscotch pudding
1 small box instant vanilla pudding
Milk


Sprinkle 2 well greased bundt pans with desired nuts and then place frozen rolls in.  Sprinkle the rolls with brown sugar and cinnamon, then pour melted butter over the top.  Mix the puddings according to package directions.  First pour butterscotch pudding over rolls, then vanilla.  Let rolls rise overnight in the refridgerator.  In the morning, bake at 350 for 30 - 40 minutes.

Cheese - Egg Casserole

1 dozen eggs
1 16 oz carton sour cream (I would use the "real" stuff)
2 4 oz cans diced green chilies
2 c grated cheddar cheese
8 oz fresh sliced mushrooms
1 green bell pepper, diced


Whip eggs and sour cream together.  Stir in other ingredients and pour into a greased 9 x 13 pan.  Bake at 350 for 40 - 45 minutes or until set.

Make-Ahead Christmas Morning French Toast

1 c brown sugar
1/2 c butter, melted
3 t cinnamon
3 tart apples, peeled, cored and thinly sliced
1/2 c dried cranberries
1 loaf french bread, cut into 1 inch slices
6 eggs
1 1/2 c milk
1 T vanilla extract


Combine brown sugar, butter, 1 t cinnamon, apples and cranberries in a sprayed 9 x 13 pan.  Arrange bread slices on top, cutting as needed to fit so that the apple mixture is completely covered.  Mix eggs, milk, vanilla and remaining cinnamon until well blended.  Pour mixture over bread, soaking bread completely.  Cover and refrigerate 4 - 24 hours (I usually do 8 - 12 hours).  Bake, covered with foil in a 375 oven for 40 minutes.  Remove foil and bake 5 more minutes.  Let stand for 5 minutes before serving.

Cracker Breakfast Casserole

2 c ground ham (just put leftover ham in your food processor)
1 lb shredded cheddar cheese (I prefer medium or sharp for this recipe)
1 sleeve saltine crackers (crumbled)
4 eggs
2 c milk

Toss first 3 ingredients together.  Put in a sprayed 9 x 13 glass pan.  Beat eggs and milk and pour over cracker mixture.  Place 9 x 13 pan on a cookie sheet and pour water into the cookie sheet. By doing this, the eggs will not get crunchy on the bottom of the pan.  Bake at 350 uncovered for 1 hour.

More Christmas Goodies

Grandma's Gumdrop Cookies

1 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t baking powder
2 c flour
2 c oats
2 c spiced gumdrops (I prefer the red and green ones) cut in half

Cream together shortening and sugars.  Mix in eggs and vanilla.  Mix in baking soda, baking powder and flour.  Stir in oats and gumdrops.

Roll dough into small balls (it will be fairly sticky dough) and then place them on a greased cookie sheets.  Press them gently with a fork dipped in milk.  Bake at 350 for 10 - 12 minutes.

Raspberry Cookie Bars

1 yellow cake mix
3/4 c margarine, melted
2 1/2 c oats
2 c raspberry jam
1 T water

Combine cake mix, margarine and oats and stir until crumbly.  Press 2/3 of dough in a sprayed glass 9 x 13 pan.  Combine jam and water and spread over dough.  Crumble remaining dough on top.  Bake at 375 for 20 minutes.

German Brownie Torte

I got the recipe from a friend who got it from a magazine and altered it. 

It is sure to impress - it is beautiful AND delicious AND easy!

2 21 oz Family size chewy fudge brownie mixes
3 c sweetened flaked coconut
1 1/2 c chopped pecans
1 c firmly packed brown sugar
1 stick BUTTER melted
3 c heavy whipping cream
1 c powdered sugar

Make the brownies as directed on package for cake like brownies except put the batter in a 8 or 9 inch round cake pan that has been COATED with cooking spray - 1 box per pan.  Combine coconut, pecans, brown sugar and butter together and spoon half of mixture on top of each pan of unbaked batter.  Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan for 15 minutes before inverting.  When completely cool, put one cake topping side up on a cake plate. 

Beat cream and powdered sugar together on medium high until moist stiff peaks form when beaters are lifted. 

Spoon some whipped cream over cake then top with the other cake, topping side up.  Frost the sides of the cake with the whipped cream and either frost the top OR pipe it in a decorating bag to make a design.

This is ultra rich.  The toughest part is whipping the cream - something I have been afraid to try until I tasted this cake and just HAD to make it.  If you put your bowl and your beaters in the fridge so everything is really cold, it whips up more quickly!

Holiday Favorites!

Yummy Wassail

This makes a HUGE batch - I make it, serve it and then just pour the rest into rinsed out juice bottles and store in the fridge for up to 2 weeks.  Then I can heat up a nug whenever I want some!

1 gallon granberry juice - you can use the cocktail in a pinch
3  12 oz cans frozen yellow lemonade concentrate
1 gallon of water
2 c sugar

7 - 10 WHOLE cloves
3 - 4 sticks of cinnamon
cheesecloth (this is usually available in the craft section of stores)

Make a little "sack" with the cheesecloth and put the spices in it and tie it closed.  Put it in with juices and water in a BIG pot and bring to a simmer.  Add sugar and stir until dissolved.  Simmer on low foranother hour or so.  Remove spice package and serve.     Just remember, this tastes very different than spiced cider!

Grandpa's Fudge

4 1/2 c sugar
1 can evaporated milk (not skim for this one!)
1 cube MARGARINE

Bring to a boil over medium low heat, stirring often.  Then maintain the boil for 12 minutes, stirring often.
Remove from heat and stir in:

16 oz of Hershey's chocolate bars - broken up (has to be plain Hershey's bars - others don't work as well)
12 oz bag semisweet chocolate chips
2  7 oz jars marshmallow cream

Stir until completely combined.  Pour into a buttered 10 x 15 (jelly roll) pan and let set up for at least 6 hours before serving.

Nancy's Top Secret Caramel Recipe (not so secret anymore!)

2 c sugar
1 c corn syrup
3 c heavy whipping cream
1/4 c butter
1/2 t salt
1 t vanilla

In a large saucepan (about the 4 quart size). combine 1 c cream, sugar and corn syrup.  Stir constantly (with a wooden spoon) over medium heat and bring up to firmball stage*. Then add 1 c cream and repeat process.  Then add the 3rd cup cream, the butter and salt and bring it again to firmball stage, stirring constantly.  Once it reaches firmball stage, turn it off and add vanilla.  Stir until completely combined.
Pour into a buttered 9 x 13 inch glass pan - do not scrape the sides of saucepan! Allow to cool and then cut up and wrap in wax paper.  These caramels are soooo soft if you pay very close attention!  If not, then they make great toffee pieces to suck on!

*Firmball stage:  I ALWAYS use a candy thermometer but the trick is, depending on your elevation makes a difference on what firmball stage actually is.  The temperatures listed on the candy thermometer are for SEA LEVEL.  The best way to find out what firmball is in your neck of the woods is to get a pot of water boiling with your candy thermometer in it.  At sea level, water boils at 212 degrees.  Watch and see what it boils at where you live.  For me, it boils at 203.  So I just subtract 9 degrees from whatever it says on the thermometer.  My firmball stage is at 235. All "stages" - firmball, hard ball, etc are adjusted by the same degree.  Everytime you get a new candy thermometer, make sure that it is the same!

Recipes that came about by chance (and desperation) and now have a permanent place in the file!

EggNog Pancakes

3 c pancake mix (the kind that you just need to add water)
2 1/2 c egg nog
1/2 c water
1 t nutmeg

Combine and cook on a hot griddle - watch closely - with the extra sugar in them, they burn easily.  I keep my electric griddle at about 325 for these ones.

Dad's Eggs - A - Roneous

1 16 oz bag frozen tator tots(or puffs)
1 dozen eggs
1/2 c milk
2 T margarine
1 c grated cheese
salt and pepper to taste

Thaw the tator tots in the microwave.  In a large skillet, nelt margarine.  Cook tator tots in hot margarine over medium heat.  You will want to "smash" them up until they are not in the tator tot shape anymore.  Whip together milk and eggs.  Pour over tator tot mixture and scramble until eggs are set.  Sprinkle with cheese and salt and pepper to taste.  Allow cheese to melt.  Serve with ketchup or salsa.  We have also added leftover ham or mushrooms or peppers to these and used frozen shredded hashbrowns.  Anything goes and everything tastes great! 

Creamy Tomato Noodle Soup - the ultimate in comfort food!

1 box macaroni and cheese prepared according to package directions but in a LARGE saucepan
2 cans condensed tomato soup
1 1/2 c milk
1/2 c grated cheese
salt and pepper to taste

After you have prepared the mac and cheese, add soup and milk.  Stir until well combined.  Add cheese and salt and pepper to taste.  This recipe is quick and ultra easy and really inexpensive to make! 

No Idea What's for Dinner Casserole -

discovered this by accident but my kids LOVED it!

1 16 oz package desired pasta
1 16 oz bag frozen broccoli/cauliflower mix
2 c cooked chicken, chopped
1/4 to 1/2 c bottled Italian salad dressing
2 c shredded mozzarella cheese

Boil pasta and vegetables together until they are tender.  Drain.  Stir in chicken, dressing and cheese.  Heat through and serve. Simple, I know, but they keep asking for it!

For your busy days during this Holiday season (and anytime) - More Crockpot Recipes!

Fajitas Chicken

2 T chili powder
1 T brown sugar
1/4 t salt
1 c bottled Italian salad dressing - can be light
2 t cumin
1 t black pepper
1/4 t garlic powder
6 boneless, skinless chicken breasts or 8 boneless, skinless thighs

Combine all ingredients and pour over chicken in a SPRAYED crockpot.  Cook on high for 2 hours then turn to low for 4 - 5 hours.  Shred the chicken and serve in tortillas or on a salad with other "taco" fixings.

Honey Ribs

2 c beef broth
2 T maple syrup
2 T honey
3 T soy sauce
2 T prepared barbecue sauce
1/2 t ground dry mustard

Combine well and pour over 4 - 6 servings of boneless style ribs or chicken in sprayed crockpot.  Cook on low for 6 - 8 hours and serve over rice.

Creamy Mushroom Chicken

4 - 6 boneless, skinless chicken breasts (or 4 - 6 servings of chicken tenders)
1 can cream of mushroom soup
1 c milk
8 oz softened cream cheese
4 oz can green chilies
4 oz can mushrooms, drained
1 pkg dry Italian dressing mix

Place chicken breasts in sprayed crockpot.  Mix together soup and cream cheese with electric mixer until smooth.  Add dressing mix and milk and beat until combined.  Stir in chilies and mushrooms.  Pour mixture over chicken.  Cook on low for 6 - 8 hours.  This is great over rice, mashed potatoes, or pasta.

Mock Chicken Cordon Bleu

4 - 6 boneless, skinless chicken breasts OR 1 to 1 1/2 lbs cooked shredded chicken or turkey*
1 can cream of chicken soup
8 slices of ham (can be deli ham)
6 oz shredded swiss cheese
1 box stuffing mix (prepared according to package directions)
16 oz frozen broccoli flowerettes (opt)

Place chicken in bottom of sprayed crockpot.  Top with soup, then ham, then cheese, then broccoli if desired and finish with stuffing.  Cook on low for 6 - 8 hours if using chicken breasts OR 3 - 4 hours on low if using pre-cooked chicken.

*This is a great use for Thanksgiving leftovers!

Easy Homemade Spaghetti Sauce

2 cans Italian style diced tomatoes
2 cans crushed tomatoes
1 lb sausage or hambuger, browned
1 green pepper, diced
1/2 onion, diced
6 fresh mushrooms, sliced
2 t dried basil
1/2 t garlic powder
3 T sugar

If you want to add "healthy" to this, shred 1 zucchini and 3 carrots and add in.

Combine and cook in a sprayed crockpot for 6 - 8 hours on low.  This makes your house smell sooooo good.  

This is also great to double if you have the room and freeze half to use as lasagna sauce.