Sweet Bacon Tater Tots

yield: 8

 

prep time: 15 MINUTES

 

cook time: 20 MINUTES

 

total time: 35 MINUTES

ingredients:

50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder

directions:

Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.

Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again.

Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.

Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

CRAB RANGOON DIP

Ingredients:

-2 cups crab meat
-16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped
-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice

First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups of crab meat .
Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips, fried wantons or pork rinds.

Jenn's Mexicorn Dip

 

Ingredients

• 2 cans (11 Oz. Can) Mexicorn, Drained
• 1 can (4 Oz. Can) Chopped Green Chiles
• 1 whole Bell Pepper, Chopped
• 3 whole Green Onions, Chopped
• 2 whole Jalapenos, Chopped (without Seeds)
• 8 ounces, weight Shredded Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Mayonnaise

Directions

1.Combine all ingredients.
2.Chill before serving with Fritos!

Recipe from tastykitchen.com

Cheese Sauce (for nachos and fries)

 Ingredients

• 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Franks Red Hot or other hot sauce

 Procedures

1.Add cheese and cornstarch to large bowl.

2.Toss to combine.

3.Transfer to medium saucepan.

4.Add 1 cup evaporated milk

5. Add 2 teaspoons hot sauce.

6.Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes).

The  Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste.
To reheat the sauce, microwave it on high heat, stopping and stirring every 30 seconds until it's fully melted.

From seriousseats.com

Baked Mozzarella Sticks

 

Ingredients

·         1 (12 ounce) package reduced-fat mozzarella string cheese

·         1 egg

·         1 teaspoon Italian seasoning

·         8 tablespoons panko (Japanese) bread crumbs

·         1/2 cup prepared marinara sauce, warmed

 

Original recipe makes 6 servings

 

Directions 

 

1. Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit.

2. Line a baking sheet with foil and spray lightly with cooking spray.

   

3...Remove cheese from packaging and set aside.

4. In a small bowl, whisk egg until foamy.

5. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

  

6. Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely.

7. Re-dip the string cheese in egg and again into the bread crumbs, if desired.

8. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

  

9.  Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.)

From allrecipes.com

Spicy Caramel Bacon Popcorn

5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
1/2 cup popcorn kernels
1 1/2 teaspoon baking soda
3/4 teaspoon cayenne pepper
3 cups white granulated sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.

2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels.

3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.

4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.

5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.

Adapted from The Craft of Baking

Nana's Cheese Spread

Ingredients:

1 pk cream cheese

1 bunch of green onions

1 pk of ham chipped meat

Directions:

1. Let cream cheese sit on counter at room temp unitl soft

2. Wash and chop green onion, sit aside

3. Take pack of chipped meat and cut in to small pieces

4. Put it all in a bowl and mix well. 

5. Place in refrigerator until ready to serve,

6. Serve with Ritz crackers.   

Provolone Cheese Dip

Ingredients:
1 cup mayo
1 cup sour cream
1 tsp. sugar
1 tsp. accent seasoning
1 tbs. parsley flakes
2 tbs. parmesan cheese
1 cup provolone cheese (shredded)

Directions:
Combine all ingredients and serve with Frito scoops.
 If you like it hot broil it until it's brown on top.

*Note: Accent Seasoning contains MSG*

Cheesy Fresh Corn Fritters

Ingredients:

1 cup fresh corn kernels

1 cup chopped sweet onion

3 Tbs. butter

1  1/2 self rising corn meal

1//2 cup of flour

1 tsp. Cajun seasoning 

1 tsp. sugar

1 cup buttermilk

2 eggs, beaten

2 cups shredded cheddar cheese

-Oil for deep frying-

Directions:  Cut off about two ears of fresh corn and chop the onion.

Melt the butter in a skillet, add the corn and onion and saute until the onion is just tender.

Mix cornmeal, flour, seasonings, sugar, eggs, and buttermilk until well mixed.  Add the corn and onion mixture and mix.  Add in the cheese last.  The mixture should be thick, but as it sits it will get tighter, if it gets too thick add just a tad of water.

Heat the oil in your deep fryer or pan to 375 degrees.  I use canola oil, you can use vegetable oil or peanut oil also.  Drop the fritters by about a tablespoon at a time.  You can use a cookie scoop or I use my small ice cream scoop and just dip about a tablespoon full.  Let them brown on each side, you will probably need to roll them over once to get them even and then remove to let drain on a paper towel lined plate.

Salmon Patties

Ingredients:

1- 15oz. can salmon (I prefer the pink salmon)

2 eggs, beaten

1 cup crushed cracker crumbs

2 Tbs cornmeal

1/2 tsp. seasoned salt

dash of pepper

oil for frying (Canola or vegetable oil)

Directions:
1. Open the can of salmon and drain the liquid off of it.  
2. Pour the salmon in a bowl and pick through it 
3. remove the skin and any bones you see.  

4. Mix the crushed cracker crumbs, eggs, corn meal, and seasonings into the salmon.


5. Shape into uniform size patties about 1/2 inch thick.  
6. The mixture should stick together well.  
7. Pour enough oil in a pan to cover the bottom and heat to medium.  
8. Place the salmon in the pan. Fry on each side until golden brown.  
9. Remove to a paper towel lined plate.

Ginger Lime Crab Cakes

Ingredients:
1 lb jumbo lump crab meat
1 egg
2 Tbsp mayonnaise
2 Tbsp chopped green onions, green parts only (approx 3 green onion tops)
2 Tbsp chopped parsley
1 Tbsp juice (approx from half a small lime)
1 Tbsp sweet relish
1 tsp Dijon mustard
1/2 tsp grated fresh ginger
1/2 tsp lime zest (approx from half a small lime)
1/4 tsp smoked paprika
1/4 tsp black pepper
Optional: dash of fish sauce
1/4 C panko bread crumbs and more to bread
2 tablespoons Vegetable oil 

Ingredients:
1. Pick over the crab meat and discard any pieces of shell. Drain the crab meat on a few sheets of paper towels to soak up any excess moisture. You may have to gently squeeze the crab meat to remove excess liquid (you don't want to go overboard and have it end up bone dry either). 

2. In a small bowl, whisk all of the ingredients together except for the panko and crab meat and mix into a smooth sauce. 

3. Pour over the crab meat and add the panko bread crumbs.

4. Gently fold together the crab, sauce, and bread crumbs. Try to keep the large crab meat pieces intact while mixing.

5. Divide the mix into 4 and squeeze the mixture tightly together to form a 3 – 4 inch patty that’s roughly 3/4 inch thick. 

6. Put the crab cakes on a plate and cover with plastic wrap. Chill for at least an hour, up to overnight.

7. Pour some panko onto a plate and bread both sides of the crab cake with the bread crumbs.

8. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. 

9. Fry the crab cakes 4 – 5 minutes on one side then carefully flip and continue to cook for an additional 4 – 5 minutes. 

-If the crust is browning too fast, turn the heat down. Frying the crab cakes slowly ensures that they are heated through by the time the crust get crisp and golden brown. Resist the urge to flip the cakes more than once because they are more likely to fall apart with repeated flipping.-

-Serve with dipping sauce of your choice or try our recommended dipping sauce Sriracha Sauce.-

Chicken Pizza (Low Carb)

Ingredients:

Chicken(breast or tenderloin)

Low Carb Marinera

Garlic Salt

Low fat cheese 

Turkey pepperoni

Directions: 

1. Grill Chicken

2. Spread on marinera, garlic salt, favorite cheese, and pepperoni

3. Place on baking sheet until cheese is melted

4. Enjoy your low-carb meal

                                     

Recipe from http://sensiblyslendering.blogspot.com/