Bites

Instructions

1. In a large bowl, combine egg, cheese, breadcrumbs, and onion.
2. Crumble the beef over the mixture and mix well.
3. Shape into 1 1/2" balls. Transfer the balls to a slow cooker.
4. In a small bowl, combine the sauce ingredients and pour over the meatballs.
5. Cover the slow cooker with a lid and cook on low 7-8 hours.

Instructions

1. Mix first 5 ingredients in a bowl.
2. Melt butter; remove from heat and blend in flour.
3. Gradually blend in milk to flour, mixing very well to incorporate.
4. Cook this on low. Heat, stirring constantly until thick and smooth. Allow to cool.
5. Beat eggs and add this to crab mixture along with white sauce.
6. Mix this well. Place in ungreased 9x8x2 pan.
7. Chill in refrigerator about 2 hours.
8. Using a teaspoon, scoop mixture and form in a ball using the bread crumbs.
9. Fry in oil and serve while hot.
10. Serves 24 depending on size of balls.

Instructions

1. Cut chicken breast into strips and season to taste.
2. Spread cream cheese on one side of the chicken, add jalapenos (Halved and seeded)
3. Fold the chicken breast in half with the cheese and peppers on the inside.
4. Cut bacon strips in half or leave whole depending on how much bacon you like.
5. Wrap the bacon around the chicken strip and hold together with a toothpick.
6. Place in the oven at 400F or on the grill and baste with BBQ sauce until the bacon is crispy.
7. For an extra kick, mix sour cream and lime juice together and drizzle on top of the poppers.

Instructions

1. Mix softened cream cheese with mayonnaise in mixer.
2. Sprinkle lemon juice over apples, so as to not turn dark.
3. Add the rest of the ingredients in cream cheese and mayonnaise mixture.
4. Mix well and sprinkle with red pepper flakes.
5. Put in covered container and refrigerate until ready to make sandwiches.

Instructions

1. Half rolls and place ham and Swiss cheese in the middle of all rolls. (I fold the ham and Swiss into fourths and make a few layers of each.)
2. Melt butter and mix well with honey mustard, sugar, and garlic power.
3. Place sandwiches into a 9 x 13 pan.
4. Pour sauce over all sandwiches to make sure every part of the tops are covered.
5. Sprinkle tops with poppy seeds and onion flakes.
6. Bake in oven at 350F for 15 minutes.

Instructions

1. Preheat oven to 350 degrees.
2. Soak bread cubes in 1/2 cup beer.
3. Combine ground beef with cheese, salt, pepper, and beer soaked bread.
4. Mix well and form into cocktail size meat balls.
5. Arrange in a single layer on cookie sheet and bake 15 minutes.
6. Meanwhile sauté onions in margarine until tender.
7. Stir in sugar, vinegar, beef cube, and remaining beer.
8. Thicken with flour if desired.
9. Simmer over low heat 10 minutes.
10. When meat balls are done, drain on paper towels.
11. Then add to sauce and simmer 20 minutes.
12. Serve warm in fondue pot.

Instructions

1. Mix Velveeta and jalapeno cheese thoroughly.
2. Mix cream cheese, bell pepper, jalapeno pepper, green onions, and nuts.
3. Pat or roll out onto the first cheese roll, then roll up in log fashion. 
4. Cut into small logs and roll each individually in saran wrap.
5. Chill. Slice and serve.
6. Will keep well refrigerated or frozen.

Instructions

1. Remove and discard stems from mushroom.
2. Melt 1 tbsp butter in a large nonstick skillet over medium heat.
3. Add mushrooms in 2 batches and cook 1 to 2 minutes.
4. Place mushroom caps on a 15 x 10 inch jelly roll pan, set aside.
5. Melt remaining 2 tbsp butter in skillet over medium high heat and add onion and next 3 ingredients.
6. Saute until tender.
7. Add broth and remaining 6 ingredients, stirring until liquid is absorbed.
8. Spoon mixture onto mushroom caps .
9. Broil 3 inches from heat for 2 minutes and serve immediately.

Instructions

1. Sauce: Heat olive oil over medium heat and sauté onions, pepper, and zucchini and garlic until tender, 5 minutes.
2. Stir in cooked ground beef and tomato paste until incorporated well.
3. Stir in remaining ingredients and bring to simmer.
4. Reduce heat to low and cook 30 minutes. The longer it cooks the better it tastes!
5. Cheese Filling: Bring a large pot of salted water to boil.
6. Cook pasta strips 2 minutes less than package directions and drain.
7. Place pasta on greased baking sheet until you are ready for assembly.
8. Assembly: Preheat oven to 350F, line 12 jumbo muffin tins with squares of parchment paper.
9. If they don't stay in on their own, the pasta will help to keep them in place.
10. Line the edges of the muffin tins with 1 pasta strip per cup. Pasta strip will overlap about 2 inches.
11. Spoon about 1/2 tbsp of sauce into the bottom of each cup.
12. Next cut 9 pasta strips into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
13. Top pasta strip with a generous tbsp of sauce then a generous tbsp of cheese filling.
14. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. 
15. Top the lasagna cups with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
16. Bake for 25-30 minutes or until everything is hot and bubbly.

Instructions

1. Place all Cajun seasonings into a bowl, mix to combine.
2. Place beef, seasoning, hot sauce, and garlic into a large bowl and mix until just combined and form into 8 equal size patties.
3. Place oil into a large skillet over medium heat.
4. In batches, place patties into hot skillet and cook until browned, about 3-4 minutes per side.
5. Place a quarter of cheese on top of each burger to melt.
6. Place rolls split side up into same skillet until toasted, about 1 minute.
7. Spread dressing onto insides of warm toasted rolls.
8. Layer bottom roll with arugula leaves, a burger, a tomato slice, and a bacon slice cut in half.
9. Close with top roll and insert a toothpick inside each burger from the top to hold them together.

Instructions

1. Sauté green onions and bell pepper in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in spinach and cook 1 minute or until spinach wilts.
3. Add black beans and next 5 ingredients, cook stirring occasionally, 4 minutes or until thoroughly heated.
4. Remove from heat, let stand 15 minutes.
5. Stir in cheese.
6. Spoon 1/4 cup of mixture in center of each egg roll wrapper.
7. Fold top corner over filling and fold left and right corners over filling.
8. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
9. Pour peanut oil to a depth of 1 1/2 inches in a medium saucepan, heat to 350F.
10. Fry egg rolls in batches, 5 minutes or until golden brown and drain on paper towels. 
11. Serve with salsa, guacamole, or sour cream.

Instructions

1. Cook pork in a large nonstick skillet over medium-high heat 8-10 minutes or until meat crumbles and is no longer pink, drain.
2. Add jalapeno pepper and next 4 ingredients, cook stirring occasionally, 2 minutes.
3. Stir in raisins. 1/2 cup salsa, and lime juice.
4. Remove from heat and stir in almonds and sour cream. Cool.
5. Separate dough into 8 biscuits.
6. Separate each biscuit in half to make 16 rounds.
7. Roll each round on a lightly floured surface to a 4-inch circle.
8. Spoon 1 heaping tbsp pork mixture in center of each dough circle.
9. Fold dough over filling, pressing edges with a fork to seal.
10. Cover empanadas with plastic wrap, and chill 30 minutes.
11. Place empanadas on lightly greased baking sheets.
12. Brush evenly with beaten egg.
13. Bake at 350F for 18 minutes or until golden.
14. Cool 5 minutes on baking sheets.
15. Serve with remaining 1 cup chipotle salsa.

Instructions

1. Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. 
2.  Stir in mustard and next 4 ingredients.
3. Add breadcrumbs, and sauté 1 minute.
4. Transfer mixture to a large bowl. Cool 15 minutes.
5. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. 
6. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.
7. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat.
8. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven.
9. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

Instructions

1. In a large bowl, combine butter and garlic. Heat for 20 seconds or until butter is melted. Add in remaining filling ingredients: buffalo sauce, fajita seasoning, lime juice, cilantro, green onions and red pepper flakes.
2. Mix the filling ingredients well, taste as adjust if needed to your liking. Add in the shredded chicken, tossing to coat on all sides so the chicken is coated.
3. To each shell, add in a few pinches of cheese, about 2-3 tablespoons of filling, top that with a little more cheese, folding the taco to close.
4. Heat a large skillet over medium-low and add oil. Add tacos into the pan and cook about 3 minutes on each side or until golden brown.

Instructions

1. Preheat oven to 425°.
2. In a small bowl, stir together goat cheese and orange zest and juice. Stuff each date with about 1 teaspoon goat cheese mixture, and wrap with 1 piece of bacon. Secure with a wooden pick, and place on a rimmed baking sheet.
3. Bake until bacon is evenly cooked, 13 to 15 minutes, turning dates halfway through baking. Serve warm with Cane Syrup Sauce

Cane Syrup Sauce

1. In a small stockpot, bring broth to a boil over medium-high heat. Add cane syrup, hot sauce, and Cajun seasoning, and cook until slightly reduced, 7 to 9 minutes.
2. Add butter and sherry to broth mixture, and cook, whisking constantly, for 1 to 2 minutes. Remove from heat, and let cool slightly. Refrigerate for up to 1 day.