Here are some recipes for your party.
Enjoy!!!
Armadillo Eggs
1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)
Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water. Knead until still dough is formed.
Stuff each pepper with remaining cheese. Pinch pepper together to seal.
Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick. Place stuffed pepper in middle and roll in hand to form egg shape.
Roll each ball in beaten egg and then in Shake and Bake.
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, and then re-heated)
B.D.'s Grilled Hot Wings
You can do up to 50 wings with this recipe.Take a bag of thawed wings (or fresh) rinse (don't pat dry) and place in a 1 Gallon Freezer Zip Lock bag. (You may want to make several bags for easy handling)
Pour in 1 to 2 bottles of Paul Newman's Own Olive oil & Vinegar. Add 1 to 2 heaping Tbs. of chopped "Old El Paso" green chilies. Mix well. Remove as much air as possible and seal.
Marinade for 2 hrs. Turn every so often.
For the sauce melt ½ to 1 whole stick of unsalted butter in a glass sauce pan.
Pour into sauce pan: 1/4 to 3/4 bottle of Louisiana Habanero sauce (the more the hotter)
2 to 4 Tbs. of Thai Garlic Chili Pepper Sauce (see note)
2 to 4 Tbs. of Cajun Sunshine Hot sauce
2 to 4 Tbs. of Cholula Hot Sauce
Mix well.
Just heat enough to melt the butter and simmer the hot sauces. (No boiling)
Remove wings from marinade, (discard) and grill on med. heat for 45 min’s.
Turning wings every ten min’s. Remove from grill. Place wings in a large bowl and pour warm sauce over wings, tossing to coat. Remove wings to a plate and enjoy!!!
Note: You can find this where the Soy Sauce and Asian foods are in the store.
I have recently started using whole wing sections and just removing the wing tip. This makes them easier to flip on the grill and still makes for some fine eatin’.
Corn-Dip
1 can MexicanCorn
1 cup Mayonnaise, regular or low fat
1 cup grated sharp cheddar cheese
1 bunch green onions, chopped fine, including green part
1 can sliced ripe olives
3/4 cup hot Picante sauce
Combine all ingredients. Chill. Serve with corn chips or Tostitos.
Salsa
Ingredients: 3 medium size tomatoes, peeled, seeded, and diced, about 1.5 cups
1 garlic clove, minced
1/4 cup medium or sweet onion, diced
1/4 cup red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon of fresh parsley or cilantro leaves
2 tablespoons of lime juice
1/2 teaspoon of chili powder
a pinch of red pepper
few grinds of sea salt
few grinds of black pepper
Mix well and chill for a few hours
Irresistible Peanut Butter Chip Brownies
1 cup (2 sticks) butter or margarine, softened
1 pckg (3 oz) cream cheese, softened
2 cups Sugar
3 Eggs
1 tsp Vanilla extract
1 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 tsp Salt
1/4 tsp Baking powder
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
BROWNIE FROSTING (optional)
Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips. Spread batter into pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Frost with BROWNIE FROSTING, if desired. Cut into bars. About 36 brownies
BROWNIE FROSTING: Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended. Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency. About 1 cup.
B.D.
Enjoy!!!
Armadillo Eggs
1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)
Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water. Knead until still dough is formed.
Stuff each pepper with remaining cheese. Pinch pepper together to seal.
Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick. Place stuffed pepper in middle and roll in hand to form egg shape.
Roll each ball in beaten egg and then in Shake and Bake.
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, and then re-heated)
B.D.'s Grilled Hot Wings
You can do up to 50 wings with this recipe.Take a bag of thawed wings (or fresh) rinse (don't pat dry) and place in a 1 Gallon Freezer Zip Lock bag. (You may want to make several bags for easy handling)
Pour in 1 to 2 bottles of Paul Newman's Own Olive oil & Vinegar. Add 1 to 2 heaping Tbs. of chopped "Old El Paso" green chilies. Mix well. Remove as much air as possible and seal.
Marinade for 2 hrs. Turn every so often.
For the sauce melt ½ to 1 whole stick of unsalted butter in a glass sauce pan.
Pour into sauce pan: 1/4 to 3/4 bottle of Louisiana Habanero sauce (the more the hotter)
2 to 4 Tbs. of Thai Garlic Chili Pepper Sauce (see note)
2 to 4 Tbs. of Cajun Sunshine Hot sauce
2 to 4 Tbs. of Cholula Hot Sauce
Mix well.
Just heat enough to melt the butter and simmer the hot sauces. (No boiling)
Remove wings from marinade, (discard) and grill on med. heat for 45 min’s.
Turning wings every ten min’s. Remove from grill. Place wings in a large bowl and pour warm sauce over wings, tossing to coat. Remove wings to a plate and enjoy!!!
Note: You can find this where the Soy Sauce and Asian foods are in the store.
I have recently started using whole wing sections and just removing the wing tip. This makes them easier to flip on the grill and still makes for some fine eatin’.
Corn-Dip
1 can MexicanCorn
1 cup Mayonnaise, regular or low fat
1 cup grated sharp cheddar cheese
1 bunch green onions, chopped fine, including green part
1 can sliced ripe olives
3/4 cup hot Picante sauce
Combine all ingredients. Chill. Serve with corn chips or Tostitos.
Salsa
Ingredients: 3 medium size tomatoes, peeled, seeded, and diced, about 1.5 cups
1 garlic clove, minced
1/4 cup medium or sweet onion, diced
1/4 cup red bell pepper, diced
1 jalapeno pepper, seeded and diced
1 tablespoon of fresh parsley or cilantro leaves
2 tablespoons of lime juice
1/2 teaspoon of chili powder
a pinch of red pepper
few grinds of sea salt
few grinds of black pepper
Mix well and chill for a few hours
Irresistible Peanut Butter Chip Brownies
1 cup (2 sticks) butter or margarine, softened
1 pckg (3 oz) cream cheese, softened
2 cups Sugar
3 Eggs
1 tsp Vanilla extract
1 cup All-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 tsp Salt
1/4 tsp Baking powder
1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
BROWNIE FROSTING (optional)
Heat oven to 325°F. Grease bottom of 13x9x2-inch baking pan.
Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla. Combine flour, cocoa, salt and baking powder; gradually add to butter mixture, beating well. Stir in chips. Spread batter into pan.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely. Frost with BROWNIE FROSTING, if desired. Cut into bars. About 36 brownies
BROWNIE FROSTING: Beat 3 tablespoons softened butter or margarine and 3 tablespoons HERSHEY'S Cocoa until blended. Gradually add 1-1/3 cups powdered sugar and 3/4 teaspoon vanilla extract alternately with 1 to 2 tablespoons milk, beating to spreading consistency. About 1 cup.
B.D.
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