Homemade Cracker Jack

• 2 sticks butter
• 1/2 cup white corn syrup
• 1 tablespoon white vinegar
• 2 cups brown sugar
• 1/4 teaspoon vanilla
• 1 cup peanuts
• 5 quarts popped popcorn

1. Heat oven to 250 degrees.
2. Bring to a boil: corn syrup, vinegar and brown sugar. Let boil for approximately 5 minutes.
3. Remove from heat and add baking soda, vanilla and peanuts.
4. Pour over popcorn and stir.
5. Place popcorn mixture onto cookie sheets and bake for one hour. Stir every 15 minutes while baking
6. Cool before serving.

Ranch Burgers

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) package ranch dressing mix
• 1 egg, beaten
• 3/4 cup crushed saltine crackers
• 1 onion, chopped

 Directions

1. Preheat the grill for high heat.
2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Zesty Turkey Burgers

Ingredients

• 1 pound ground turkey
• 1 cup honey mustard and onion pretzels, crushed
• 1/4 cup finely chopped green bell pepper
• 1 egg, beaten
• 4 slices Colby cheese

 Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish with olive oil.
2. In a bowl, mix the ground turkey, crushed pretzels, green bell pepper, and egg. Season with salt and pepper. Form into 4 patties, and arrange in the baking dish.
3. Bake 30 minutes, turning once, to a minimum internal temperature of 165 degrees F (74 degrees C). Top each patty with a slice of cheese during the last few minutes of cook time.

Spicy Taco Cheese Ball

Ingredients

• 3/4 cup dried parsley
• 4 cups shredded Mexican cheese blend
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 (1.25 ounce) package hot taco seasoning mix (such as McCormick®)
• 1/4 cup pickled jalapeno peppers, chopped

Directions

1. Sprinkle parsley in a shallow baking dish. Set aside.
2. Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Artichoke and Parmesan Cheese Dip

Ingredients

1 cup artichoke hearts, drained and chopped

1/2 bunch green onions

1 to 2 cloves fresh garlic, minced

1/2 teaspoon celery salt

3/4 cup sour cream

1 1/2 cups mayonnaise

1/2 cup grated Parmesan cheese

Pinch ground white pepper  1. Drain and coarsely chop artichoke hearts. Mince white and green parts of green onions. Set aside some green onion for garnish. 2. Combine all ingredients and mix well with wire whip until thoroughly combined. Heat in double boiler on stove top until 160 degrees F or hot to the touch, or heat in microwave on HIGH for 2 minutes by 30 second intervals stirring between heating. Do not boil.

Cajun Meatballs

Ingredients

• 1 pound lean ground beef
• 1 1/4 teaspoons hot pepper sauce
• 2 tablespoons Cajun seasoning
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried parsley
• 1/4 cup finely chopped onion
• 1/4 cup fresh bread crumbs
• 1/4 cup milk
• 1 egg
• 1/2 cup barbeque sauce
• 1/2 cup peach preserves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
3. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
4. In a small bowl, combine the barbeque sauce and peach preserves.
5. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

BLT Pizza

ngredients

• 4 slices bacon
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 teaspoon olive oil
• 2 cups mozzarella cheese, shredded
• 1 tomato, chopped
• 2 cups shredded iceberg lettuce
• 2 tablespoons mayonnaise

1. Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
2. Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
3. Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
4. Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Big Game Jalapeno Chicken Wings

• 15 ounces Jalapenos – pickled, wheels
• 24 Chicken Wings and Drummies

1. Place jalapenos in a food processor and blend until pureed; you’ll want the mix to resemble a thick paste.
2. Put chicken in a large resealable bag and add pureed jalapenos. Marinate at least 8 hours.
3. Preheat grill to medium.
4. Grill on each side for approximately 6 minutes or until golden brown and cooked through.
5. Serve with ranch dressing and celery sticks.

Bacon Bombs

Ingredients

• 2 Cans of Water Chestnuts
• 1 16 oz Package of Bacon (uncooked)
• 2 bottles of your favorite BBQ Sauce

Directions

1. Cut your package of bacon in half

2. Wrap a water Chestnut with a slice of Bacon and hold together with a toothpick.

3. Bake on a cookie sheet for 45 min in a 375 degree oven.

4. Place in a crock pot with your favorite BBQ sauce and it’s ready to enjoy!

Mozzarella Sticks

10 ounces of Mozzarella cheese.
2 medium eggs, beaten.
¾ cups of breadcrumbs, dry.
1 tablespoon of sesame seeds.
Cooking oil.

Cut the Mozzarella into inch-long sticks.
Beat the eggs, then dip each cheese stick into the egg mixture.
Coat with breadcrumbs and sesame seed.
Fry in cooking oil until golden brown.