Homemade BBQ Sauce - BBQ Picnic

½ cup ketchup 

½ cup brown sugar 

2 Tablespoons honey

¼ cup apple cider vinegar

¼ teaspoon chili powder 

¼ teaspoon cumin 

¼ teaspoon black pepper 

1 Tablespoon minced onion 

Add all ingredients together in a saucepan and heat to boil until thickened. 

If desired, add 

1-2 Tablespoon minced jalapeno 

1 teaspoon crushed red pepper or hotter pepper

½ cup mince pineapple or mango

New Orleans Cajun Salad Chutney - Salads in a Jar

1 clove garlic

2 teaspoons salt

1 cup olive oil 

½ cup red wine vinegar 

2 Tablespoons lemon juice 

1 teaspoon Worcestershire sauce 

1 Tablespoon hot sauce 

½ cup capers 

½ cup dill pickles, minced

½ cup pimento, minced 

½ cup black olives, minced 

½ cup fresh parsley, chopped

1 hard boiled egg, minced 

Grind salt into garlic clove. Add remaining ingredients and mix thoroughly. If putting in a jar, fill the jar ⅓ full of chutney and fill the jar with the remaining ⅔ with lettuce. When ready to eat, pour jar contents into a bowl and enjoy.  Store remaining chutney in an airtight container for 3-5 days.

Chili Cheese and Bacon Dip Mix - Mix Now, Make Later

Dry ingredients...

6 Tbs. chopped onion flakes
4 Tbs. dried bacon bits
2 Tbs. granulated garlic
4 Tbs. cheddar cheese powder
2 Tbs. chili powder
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt

Measure into a Ziploc bag, seal and shake to combine.


Wet ingredients...

2 tablespoons of dip mix
1/2 cup mayonnaise
1/2 cup sour cream.

Directions...

Mix, cover & chill at least 2 hours before serving.

Chicken Sausage Patties - Southern Comfort Food

1 pound ground chicken 

2 Tablespoons chopped green onion 

1 teaspoon fennel seeds, crushed 

1 teaspoon rubbed sage 

½ teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon crushed red pepper 

In a large bowl, stir together all ingredients. Divide mixture into 8 portions and shape each into a patty. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Cook patties until browned and cooked through; about 5 minutes per side. Serve immediately with a dip of your choosing or put on mini buns to make chicken sliders.

Skillet Bread with Creamy Artichoke Dip - Cast Iron Skillet

PAM spray 

1 (14 ounce) can artichoke hearts

2 cups fresh baby spinach

½ teaspoon garlic powder 

1 Tablespoon fresh parsley 

2 teaspoons red chili flakes 

¼ cup mayonnaise 

Salt and pepper 

2 Tablespoons extra virgin olive oil 

14 dinner rolls, frozen 

½ cup butter, unsalted 

8 ounces cream cheese

1 cup mozzarella cheese 

½ cup Parmesan cheese 

½ cup sour cream 

Place a small bowl upside down in a 12 inch cast iron skillet, spray around bowl and sides of skillet with PAM spray. Place frozen dinner rolls around the bowl inside the skillet. Cover with a towel and place in a warm area to rest and rise for 1 hour. In another skillet, heat oil. Add spinach and artichoke hearts. Cook and toss until spinach is soft. Add cream cheese, sour cream, mayonnaise, mozzarella cheese, salt and pepper. Mix. Remove bowl from skillet. Pour the dip in the center of the rolls in the skillet. Melt butter and add parsley and red chili flakes. Brush on the top of rolls. Sprinkle the top with Parmesan cheese and bake at 350 for 20-25 minutes. 

Lettuce & Tomato Salad - Veg Out

1-2 heads lettuce, cut into wedges
2 slices bacon, cooked & crumbled
1-2 tomatoes, finely chopped
shredded cheddar cheese

Mix all ingredients in shallow pan and serve with Blue Cheese dressing.

Garden Dip - Veg Out

1 package Lipton Garden vegetable dip

1 cup sour cream, plain yogurt or cream cheese

Mix together and store in refrigerator up to 1 month.

Blue Cheese Dressing - Veg Out

6 ounces buttermilk

6 ounces sour cream

6 ounces plain yogurt

1 teaspoon Hidden Valley ranch mix

8 ounces crumbled Blue Cheese

Mix all ingredients and refrigerate (up  to 2 weeks)

Easy Crab & Artichoke Dip - Fish Food

1 package (8 ounce) cream cheese

2 tubs (7 ounce each) crab dip

1 Tablespoon minced onion

1 small jar marinated artichoke hearts, chopped

1 cup Parmesan cheese, grated

Bread or cracker crumbs mixed with shredded cheese (of your choice)

Preheat oven to 350 F. Mix cream cheese, minced onion, artichoke hearts and Parmesan with crab dip. Place in greased casserole dish and bake about 25 minutes or until bubbly. Serve with crackers or bread pieces.

Louis Kemp’s Crab Delights Rangoon Dip - Fish Food

1 package (8 ounce) cream cheese, softened

⅓ cup mayonnaise

⅓ cup sour cream

1 package (8 ounce) Louis Kemp Crab Delights, Flake Style coarsely chopped

1 cup shredded mozzarella

½ cup shredded Parmesan cheese

4 scallions, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon Sriracha chili sauce

½ teaspoon salt

½ teaspoon freshly ground pepper

Preheat oven to 425 F. Spray a 9 inch round baking dish with cooking spray. In a large bowl, mix together cream cheese, mayonnaise, crab delights, half of the mozzarella and half of the Parmesan cheeses, scallions, Worcestershire, sriracha and pepper.

Spread in the prepared baking dish and sprinkle the remaining cheeses evenly across the top. Bake 20-25 minutes or until bubbling and golden brown on the top.

http://www.louiskemp.com/recipes/appetizers/buffalo-crab-delights-dip/

Serving Tip

Serve with deep fried won ton taco shells, tortilla chips, or pita slices.

Kale, Onion & Potato Dip - Breads & Spreads

3 loose cups of kale; stems removed

4 medium potatoes

½ sweet onion, chopped

1 clove garlic, chopped

¼ cup milk

2 tablespoons butter

½ cup mozzarella cheese, shredded

2 tablespoons parmesan cheese

Dash of fresh basil, salt, pepper, chipotle garlic

Boil water. Cook and peel potatoes. Mash together with milk and butter. Cook onions and kale in a pan. Put mashed potato mixture, cheeses, onions, kale, and spices together. Mix. Bake in oven for 15 minutes at 350⁰. Serve immediately.

Heavenly Herb Dip with Pita Chips - Late Night Snacks

1 cucumber, coarsely chopped

1 red onion, chopped

2 4-oz containers crumbled feta cheese

1 Tablespoon olive oil

2 ½ Tablespoons lemon juice

3 Tablespoons fresh dill

3 Tablespoons fresh mind

Garnishes: fresh mint leaves, lemon wedges

Combine cucumber, onion and cheese in medium bowl. Sprinkle with oil, juice and herbs. Toss to mix and garnish as desired. Serve with pita chips. Makes 6 servings.

Fast Blue Cheese Ranch Dip - Late Night Snacks

Ranch dressing

Sour cream

Blue cheese

Mix ranch and sour cream together and add crumbled blue cheese. Serve with vegetables or crackers for dipping. Enjoy!

Tex-Mex Guacamole - Foods that are Green

Loaded with black beans, corn, and scallions and sprinkled with taco seasoning

Serves: 2

2 avocados, pitted

Juice of 1/2 lime

1/8 c. corn kernels (fresh, frozen, or canned)

1/8 c. black beans

1/2 clove garlic, minced

½ tbsp. Taco Seasoning

1/2 tsp. kosher salt

1 scallion, thinly sliced

In a large bowl, mash avocados until smooth and slightly chunky. Stir in lime juice, corn, black beans, scallions, garlic, taco seasoning, and season with salt.

Homemade Apple Butter - Apples Delicious

8 Cups Apple Sauce

4 Cups Sugar

2-4 Tbs Cinnamon

½ cup red hots

1 or 2 Cinnamon Sticks

Start with about 15 pounds of apples (I use a mix of Gala and Courtland apples)

Cook apples in a small amount of water until soft. Do not peel. Core the apples, cool them and puree in blender or food processor. Mix additional ingredients and cook until thick. Put into jars and seal.

Cream Cheese Crab Dip - 5 Ingredients or Less

2 8 oz. packages cream cheese, softened

1 cup sour cream

6 oz. package imitation crab meat, chopped

2 green onions, chopped

½ teaspoon onion powder

Combine cream cheese, sour cream, and onion powder; fold in onions and crab. Mix well; chill. Makes about 3-1/2 cups.

Taken from the 5 Ingredients or Less Cookbook; page 65

Cheeseball - All American Cuisine

1 pkg. Buddig beef shredded

1 cup of cheddar cheese

1 Tablespoons Milk

2-4 green onions cut in 1/4 inch pieces (your preference! I like green onions so I use 3 or 4)

1 - 8 oz. cream cheese softened

Combine all ingredients. Mix well with a mixer or by hand. Mold into a ball. Chill at least 30 minutes. Serve with any crackers.

Crispy Chicken with Honey Dipping Sauce - Picnic Food

1 cup mayo

1/4 cup honey

2 Tablespoons Dijon mustard 

2 Tablespoons peanut butter 

4 boneless chicken breasts cut into nuggets.

1 1/2 cup finely crushed potato chips 

Mix mayo honey mustard and peanut butter. Remove 1/2 cup set remaining aside.  Brush chicken with 1/2 cup of the mayo mixture and coat with crushed chips. Place on greased cookie sheet. Bake 425 for 7-9 minutes. Turn. Bake an additional 4-5 minutes or until lightly browned. Serve with remaining mayo mixture as dipping sauce.

Chili Cheese Dip (5 ingredients or less cookbook) - Picnic Food

8- oz. pkg. cream cheese, softened

2 cups shredded Cheddar cheese 

10-1/2 oz. can chili without beans (we use Skyline Chili)

Spread cream cheese in the bottom of an ungreased 13" x 9" baking pan. Spread chili on top. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Serves 10.

(160 calories-0.2 cup)