Potato Skin Poppers

3 C. frozen, diced potatoes (or hashbrowns)
2 C. cheddar cheese, shredded
1 container (16 oz) sour cream, divided
3/4 C. green onions, chopped
Salt and pepper to taste
14 flour tortillas
2 Tbsp. butter, melted

Preheat oven to 350*.  Cook potatoes according to package directions.  Stir together cooked potatoes, cheese, 1 C. sour cream, bacon, onions, salt and pepper.  Warm tortillas, then spoon mixture in the center of each and roll burrito-style.  Brush with butter and place seam side down on a baking pan.  Bake for 12 to 15 minutes, or until golden brown.  Cool for 5 minutes,  cut diagonally into halves and serve with remaining sour cream.  Refridgerate leftovers.

Serves 10 - 12

Garlic Toast Bruschetta

8 slices (1 box) New York Texas Garlic Toast
4 large roma tomatoes, sliced or chopped
1/4 C. fresh basil, chopped
16 thin slices of fresh mozzarella
Salt and pepper to taste

Preheat oven to 425*.  Arrange Texas Toast slices on a sheet pan and bake 5 minutes.  Remove from oven and top with remaining ingredients.  Retrun to oven and bake 3 to 5 minutes or until cheese begins to brown.  Cut in half.  Serve.  Refrigerate leftovers.

Serves 8

Queso Blanco Spinach and Artichoke Dip

1 lb. (16 oz) Queso Blanco Velveeta, cut into 1/2" cubes
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts, drained and chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder

Combine ingredients in microwaveable bowl.  Microwave on high for 3 minutes, then stir.  Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended. 
Serve with assorted cut fresh veggies, crackers, or tortilla chps.  Refrigerate any leftovers.

Makes 32 servings, 2 Tbsp. each. 

Guacamole Dip

2 medium ripe avocados
1 Tbsp. minced fresh jalapeno pepper
2 Tbsp. minced fresh cilantro
Juice of 1/2 fresh lime
Salt and pepper, to taste
1/4 C. Chunky Salsa

Mix all ingredients together and pour into a serving dish.  Serve immediately with tortilla chips.  Refrigerate leftovers.

Potato Skins

6-8 russet potatoes
olive oil (enough to rub potatoes)
4 slices bacon
3/4 C. cheddar cheese, shredded
sea salt
1/2 C. sour cream
chives or green onions, chopped, for garnish

Preheat oven to 400*.  Wash potatoes and rub with olive oil.  Bake potatoes for 1 hour.  While potatoes are baking, cook bacon in skillet until crisp; cool, crumble and set aside.  Remove potatoes from oven, allow to cool slightly.  Cut potatoes in half lengthwise.  Remove excess potato, leaving slightly less than 1/4 inch of potato in the skin.  Re-oil and salt potatoes.  Cook for an additional 10 minutes until slightly crisp.  Remove from oven and stuff with cheese and bacon.  Broil at 550* for 2-5 minutes.  Remove from oven.

Fill sandwich bag with sour cream.  Cut small tip off one corner.  Apply sour cream to top of potato skins in a football lace pattern.  Garnish with chopped chives or green onions.  Refrigerate leftovers. 

Taco Nacho Dip

1 (8 oz) pkg cream cheese
1 C. sour cream
2 Tbsp. taco seasoning mix
3/4 C. salsa
3/4 C. shredded lettuce
3/4 C. cheddar cheese, shredded
1 tomato, diced, for garnish
Tortilla chips

Soften cream cheese and combine with sour cream and taco seasoning.  Spread on the bottom of a plate.  Layer with salsa, shredded lettuce, and cheese.  Garnish with chopped tomato.  Serve with tortilla chips.  Refrigerate any leftovers.

Serves 4 - 6

Barbecue Meatballs

1 (16 oz) pkg frozen meatballs
1 (18 oz) bottle bbq sauce
1/4 C. ketchup

Place meatballs, bbq sauce, and ketchup in a slow cooker.  Cook on high for four hours.  Stir occasionally.  Switch the heat to low once meatballs have cooked through.  Refrgerate leftovers.

Serves 4 to 6

Bisquick Chicken Fingers

• 3 boneless skinless chicken breast halves (cut into 1/2 inch strips)
• 2/3 cup Bisquick baking mix
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1 egg, slightly beaten
• 3 tablespoons butter or 3 tablespoons margarine, melted

1. Heat oven to 450 degrees.
2. Line a cookie sheet with foil; spray with cooking spray.
3. In a plastic resealable bag, mix Bisquick mix, cheese, garlic, and paprika.
4. Dip half the chicken strips in egg; place in bag of Bisquick mixture. Seal bag and shake to coat.
5. Place chicken on cookie sheet.
6. Repeat using remaining chicken.
7. Drizzle butter over chicken.
8.  Bake for 12-14 minutes, turning halfway through bake time.

Buffalo Chicken Wings

2 1/2 lbs. chicken wings
1/2 C. Red Hot
1/3 C. melted butter

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake at 1 hour at 425* until cooked and crispy, tuning halfway. Combine Redhot and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese or ranch dressing.

Makes 24-30 pieces.

Pizza Dipping Sauce

1 C. pizza sauce
1 clove minced garlic
1/2 tsp. Italian Seasoning
1/4 C. diced onion
1/2 C. diced pepperoni
1/4 C. diced green pepper (optional)

Combine ingredients in small saucepan; cook over medium heat until hot. Serve with warm breadsticks.

Makes 1 3/4 cups

Original Ranch Snack Mix

Combine 8 cups Kellogg's Crispix Cereal
2 1/2 cups small pretzels
and 2 1/2 cups of bite-size cheddar cheese crackers (optional) in large plastic bag.

Pour 3 Tbsp. vegetable oil over cereal mixture, close bag and gently toss until coated. Add 1 oz. packet Hidden Valley Original Ranch Dressing Mix to cereal mixture, close bag and gently toss until coated. Makes about 10 cups.

Crispy Onion Flowers

Vegetable oil, for frying
3 cups all-purpose flour
2 packs ranch buttermilk salad dressing mix
4 large Vidalia onions
2 boxes tempura batter mix
2 cups soda water, chilled

Heat oil to 375* F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan)
Combine flour and ranch dressing mix in a shallow bowl. Set aside.
Cut about 1/2 inch of the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
In second bowl, mix tempura batter with chilled soda water. Don't over-stir, batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions. Serve hot.

Taco Dip

Courtesy of Cooks.com

1 (8 oz) pkg. cream cheese
1/2 pkg. powedered taco seasoning
1/2 bottle taco sauce (not salsa)
2 cups taco style shredded cheese
lettuce
2 tomatoes
onion (optional)
Frito's Scoop corn chips

Mix softened cream cheese and powdered taco seasoning in a bowl. Add small amounts of taco sauce until mixture is a spreadable consistency.
Spread onto shallow platter or plate. Spread a little of the taco sauce onto mixture.
Spread lettuce, tomatoes and onions (if desired) evenly. Top with cheese. Serve with Frito Scoops.

Cheesy Bacon Bites

Courtesy of Pampered Chef

1 pkg. (3 oz) cream cheese, softened
1/4 c. Real Bacon Pieces
2 tbsp. chopped onion
1/8 tsp. ground black pepper
1 pkg. (8 oz) refrigerated crescent rolls

Preheat oven to 350* F. Combine cream cheese, bacon, onion, and pepper in bowl. Separate crescent rolls into 2 rectangles; place on cutting board. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on flat baking stone. Bake 15 min. or until golden brown. Serve warm.

Yields: 32

Cheesy Buffalo Chicken Dip

1 pkg. (8 oz) cream cheese, softened
1/2 c. blue cheese crumbles
1/2 c. blue cheese dressing
1/2 c. Frank's RedHot Buffalo Wing Sauce
2 c. cooked chicken

Mix ingredients in pie plate. Bake at 350* F for 20 min. until hot and bubbly. Stir.