Jalapeño Poppers
- 5 fresh jalapeños
- 4 ounces cream cheese, softened
- ½ cup extra-sharp cheddar cheese, finely shredded
- 2 tablespoons green onions, finely chopped
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
- Ranch dressing
Slice the jalapeños in half lengthwise. Scoop out all the seeds and membranes. Set aside.
In a small bowl, mix together the cream cheese, cheddar cheese, Worcestershire sauce, green onions, garlic powder, salt and pepper until fully combined. Spoon the mixture into the peppers, about 1 tablespoon per pepper.
In another small dish, combine the breadcrumbs and melted butter. Mix to coat the crumbs evenly with the butter. Dip the top part of the pepper into the crumbs. Coat evenly.
Lay the peppers in an air fryer in an even layer. Cook at 375 F for 5 to 7 minutes. If using an oven, bake at 425 F for 12 minutes.
Serve with ranch dressing.
Slow-Cooker Meatballs and Smokies
- 32-ounce bag frozen Italian-style meatballs
- 16-ounce bag cocktail smokies
- 20 ounces grape jelly
- 24 ounces chili sauce
Combine all ingredients in a slow cooker. Place the lid on the slow cooker.
Cook for 2½ to 3 hours on high or 4 to 5 hours on low. Stir occasionally. Add water if sauce gets too thick. Serve with toothpicks.
Bacon-Wrapped Chicken Bites
- 1½ pounds chicken breast, cut into small tenders
- Bacon slices
- 2/3 cup brown sugar
- 1 tablespoon chili powder
Heat oven to 375 F.
In a shallow dish, combine brown sugar and chili powder.
Wrap each chicken tender with one slice of bacon. Trim bacon to size of tender.
Coat bacon-wrapped chicken with the brown sugar and chili powder mixture. Place on baking sheet. Bake for 20 to 25 minutes until bacon is crisp and chicken is cooked through.
Crispy Buffalo Wings
- 3 pounds chicken wings, tips removed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1/4 cup butter, melted
- 1/4 cup hot sauce or buffalo sauce
- 1 tablespoon granulated sugar
- Dipping sauces of choice
- Celery
Heat oven to 450 F.
Pat the chicken dry with a paper towel. Line a rimmed baking sheet with foil. Place a wire rack over the pan.
Combine baking powder, salt and garlic powder in a large plastic bag. Add chicken. Close the bag and shake to combine.
Arrange chicken on the wire rack. Bake for 25 minutes. Flip over chicken. Bake for another 25 minutes, or until crisp and cooked through.
In a large bowl, combine sauce ingredients. Remove chicken from the baking sheet and place in the bowl. Toss to coat the chicken in the sauce. Serve with your favorite dipping sauce and celery.
Ham Delight Sliders
- 12 Hawaiian dinner rolls
- 2 tablespoons mayonnaise
- 12 slices deli ham
- 6 slices Swiss cheese
- 3/4 stick of butter, melted, plus extra for greasing the dish
- 1 teaspoon onion powder
- 1 tablespoon poppy seeds
- 1 to 2 tablespoons Dijon mustard
- 1/4 teaspoon Worcestershire sauce
Heat oven to 350 F.
Butter a 9-by-13 baking dish. Keeping rolls connected, slice them in half horizontally using a large bread knife. Once sliced, remove the top section and place on a cutting board.
Add the bottom section of the rolls to the baking dish. Spread mayonnaise on both sections. Place a slice of folded ham and cheese on each roll in the bottom section. Add the top to the baking dish and align with the bottom.
In a small bowl, whisk together the butter, onion powder, poppy seeds, mustard and Worcestershire sauce. Pour evenly over the rolls.
Cover sliders with foil. Bake for 10 to 15 minutes. Uncover and cook an additional 2 minutes to brown the
top of the rolls.
Separate individual rolls with a knife. Serve warm.
Slow-Cooker Sausage Queso Dip
- 16 ounces white processed cheese, cubed
- 10-ounce can diced tomatoes with green chilis
- 1 pound ground pork
- 2 teaspoons Adobo or taco seasoning, to taste
- Tortilla chips
Add cheese to a slow cooker set to low. Pour diced tomatoes over top.
In a separate pan, brown meat with seasoning. Drain grease. Add meat to slow cooker.
Cook on low for one hour, or until cheese is melted. Turn slow cooker to low to keep dip warm.
Serve with tortilla chips.