WADF Spicy Chicken Deviled Eggs

Ingredients:

1 dozen eggs, hard-boiled
2 tablespoons mayonnaise
1/2 cup buffalo wing sauce
1/2 of a cooked chicken breast (or a 5 oz can of chicken)
3 tablespoons chopped carrots
3 tablespoons diced celery
3 tablespoons diced cucumbers
1 teaspoon chopped onion

Method:

1.  Place 12 eggs in a large pan, cover with water and boil.  Continue on low boil for 7 minutes.  Remove from heat and drain hot water, then cover with cool water.  Let completely cool.  Peel eggs and cut in half.

2.  Spoon the yolk from each egg and place in a medium-sized bowl.

3.  Take cooked chicken breast and shred, then dice into small pieces.

4.  Dice/Chop the carrots, celery, cucumbers and onions into tiny pieces.

5.  Add the mayonnaise, wing sauce, chicken, carrots, celery, cucumbers, onion to the bowl.   Stir until well mixed.

6.  Spoon the chicken mixture back into the center of each egg white.

7.  Drizzle with wing sauce, if desired.

Tips:

1.  Buffalo wing sauce comes in many strengths from mild to hot.  Buy according to your tastes.

2   Add a 1/4 cup of blue cheese to the mixture, if so desired and then sprinkle blue cheese on top for an added variation.

Tasty Taco Ring

Difficulty Level: *

Ingredients:

• 1 pound ground beef
• Mexican seasoning
• 1 1/2 c. Mexican or Sharp Cheddar cheese
• 2 pkgs. refrigerated crescent rolls
• 1 medium tomato, diced
  
• 1/2 red onion, chopped
  

Method:

1. Preheat oven to 375.
   
2. Brown ground beef, mixing in Mexican seasoning to taste.
3. Unroll each crescent roll to a flat triangle. On a ceramic or metal flat baking pan, layout the crescents with the wide sides overlapping to form an inner circle and the points pointing out.
4. Spoon ground beef onto wide portions of dough, evenly filling around the circle. Sprinkle cheese on top of ground beef. Pull point ends over meat and cheese and tuck under wide side of dough. Criss cross points when tucking under going around the circle.
5. Cook for 20 to 25 minutes, until the crescents are golden brown.
6. Sprinkle diced onion and tomato pieces on top.

Tips:

• For a picture perfect finish, cut the tops of one each red, yellow and green peppers. Fill one each with salsa, sour cream and lettuce and place in the center of the taco ring to serve.

Serves 6-8.

"Get Your Own" Quesadillas

Difficulty: ***

Ingredients:

• 1 lb. boneless skinless chicken breasts


• 3 tbsp. extra virgin olive oil


• Mexican seasoning


• 8 soft tortillas


• 2 Roma tomatoes, diced


• 1 small red onion, chopped


• 1 green pepper, chopped


• 2 c. Mexican or Sharp Cheddar cheese, shredded


• 1 c. salsa


• 1 c. sour cream

Method:

1. Preheat oven to 350.


2. Coat the bottom of a saute pan with olive oil. Place chicken breasts in pan, after coating each side with Mexican seasoning. Cook on medium heat. Monitor cooking carefully, flipping after 5 minutes. Remove from heat when all pink has cooked out but before chicken becomes tough.


3. Cut cooked chicken into small strips. Lay out tortillas flat on a round or rectangular ceramic or metal flat baking pan. Distribute chicken evenly between all tortillas.


4. Dice tomatoes and chop red onion and green pepper. Sprinkle over chicken.


5. Top each tortilla with 1/4 cup of shredded cheese, ensuring cheese is spread over entire tortilla.


6. Place baking pan in oven for 5-7 minutes or until cheese is fully melted.


7. Remove pan from oven and carefully fold one half of each tortilla over the other half, pressing down firmly with a cooking spatula to flatten.


8. Cut each Quesadilla into 3 or 4 triangles and serve with salsa and sour cream on the side.

Tips:

• To give chicken a grilled look, you can remove from pan slightly before fully cooked and place on a grill, ribbed skillet or George Foreman cooker momentarily.


• For vegetarian Quesadillas, simply remove chicken from recipe. Add additional fresh vegetables to suit your own likes.

Serves 8.

Deviled Eggs

Difficulty **

Ingredients
1- Dozen Eggs
1/2 c - Mayonnaise
1 T. - Yellow Mustard
White Pepper to Taste
Seasoning Salt to Taste
1/8 tsp. - Lemon Juice
Paprika shaker
Fresh Parsely


Directions
Hard Boil Eggs. After eggs are cool, peel eggs and split in half lengthwise. Remove the hard boiled yolk and place in a small mixing bowl. Place yolkless halved egg on a platter.

With Yolks in mixing bowl add mayonnaise, mustard, salt & pepper, and lemon juice. Mix with mixer until nearly smooth.

Fill hollowed eggs whites with whipped mixture using a pastry bag with tip, or simply a spoon. Sprinkle paprika on the filled eggs. Place a small sprig of parsley on each one. Enjoy!

Spinach Dip

Difficulty Level: *

Ingredients:

• 9 oz. frozen spinach, thawed
  
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 garlic clove
• 1 c. Parmesan, grated

Method:

1. Preheat oven to 375.
2. Mix all ingredients and place in glass or ceramic baking pan.
3. Bake 20-25 minutes or until fully heated.

Tips:

• For added flavor, add a 6 oz. jar of (drained and chopped) artichoke hearts.
• Red peppers make the perfect garnish for the top.

Serves 10-12.

Snacks on Sticks for Kids

Difficulty: * great recipe to do with kids

Ingredients:
1 carrot
1 can mandarin oranges
1 can baby corn cobs
1 green pepper
1 can pineapple chunks
1 small jar olives, green or black
Several cherry tomatoes
A small bunch of grapes
A Peach
A handful of strawberries
Small cubes of cheddar cheese
Small cubes of mozarella cheese
Salami
Slices of ham
Cooked hot dogs

Wood or metal skewers

1. Cut the cheese and hot dogs into small portions. Cut cubes of green pepper. Cut the carrot in half and peel into long strips.

2. Decide which things you want to go together and start threading them on a skewer, one at a time.

Suggestions:
Fruity Treat: grape, peach, strawberry, grape, peach, strawberry
Salami Stick: Salami, mozarella cheese, olive, salami, moazarella cheese, olive
Ham and Fruit: pineapple, green pepper, mandarin orange, ham slice, repeat
Cheese and Pineapple: Long piece of folder carrot, cheddar cheese, tomato, pineapple
Hot dog: tomato, hot dog, pineapple, baby corn, repeat

3. Continue threading things onto the skewer until it is full, with just enough room at the end to hold it.

The finished kabobs are good for picnic or party treat. Slide everything off skewer onto a plate with a fork. If not eaten at once, store in refrigerator

Bruschetta with Tomato and Basil

Difficulty: **

Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Instructions:
1. Prepare the tomatoes first. Boil water and remove from burner. Parboil the tomatoes for one minute (meaning, drop the tomatoes in the water. This helps the skin separate from the meat of the tomato.) Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

As an alternative, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (


Tips:

Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

This is also delicious served with cottage cheese on the side.)

Party Cheese Ball

Difficulty: *

2 packages (8 oz each) Cream Cheese
2 1/2 cups shredded sharp cheddar cheese
2 Tablespoons finely chopped pimento
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp Worchestershire sauce
1 tsp lemon juice
dash of salt (optional)

Combine softened cream cheese, cheddar cheese, pimiento, green pepper, onion, worchestershire sauce, lemon juice, and salt, miix until well blended. Shape into a ball. Chill.

Tips: Cheese ball can be rolled in finely chopped pecans or parsley for added flavor. Serve with your favorite cracker.

Bacon Chicken Bites

Difficulty: **

Mix: 1 Tablespoon Chili Powder
for every cup of brown sugar

Cut boneless chicken breasts into small pieces.
Cut bacon slices in half.

Roll the chicken in brown sugar/chili powder mix.
Wrap with a piece of bacon.
Roll in the brown sugar mixture again.
Secure bacon to chicken with a toothpick.
Place in baking pan.

Bake at 350 degrees until bacon is done
-- approximately 35 minutes.

Note: You can increase the chili powder
depending on how hot you like it!

Lil' Smokies

Difficulty: *

Ingredients:

• 2 pkgs Little Smokies Sausages - Jimmy Dean or Hormel
• 1 bottle Honey BBQ Sauce (or other BBQ sauce flavor of your choosing)
• 1/2 c. brown sugar
• 1/4 c. catsup

Method:

1. Mix all ingredients in a crockpot or baking dish.
2. In crockpot, simmer on medium for 2 hours. In oven, cook at 350 degrees for 45 to 60 minutes.
3. Set toothpicks near the finished dish to help your guests pick out one at a time.

Serves 8-10.

Super Bowl Nachos

Difficulty: *

Ingredients:

• 1 lb. ground beef
• Mexican seasoning
• 1 pkg. Velveeta
• 1 can Rotelle
  
• 1 large bag nacho chips
• 1 15 oz. can of vegetarian refried beans
• 1 c. of Sharp Cheddar cheese, shredded
• 3-4 Roma tomatoes, diced
• 1 medium red onion, diced
  
• 1 small can sliced black olives
• 1 c. sour cream
• 1 bunch green onion tops, sliced
  
• 1 c. salsa

Method:

1. Preheat oven to 325 degrees.
2. Brown ground beef, mixing in Mexican seasoning to taste.
3. Prepare Queso topping, melting Velveeta while stirring consistently to prevent burning. Stir Rotelle into Velveeta and allow to simmer.
4. Open bag of chips and spread on a large cookie sheet. Scoop refried beans across chips. Sprinkle cooked ground beef across chips and beans. Pour 1/2 of melted Queso mixture over all the chips. Sprinkle top with shredded cheese.
5. Place cookie sheet in the oven for 9 minutes.
6. Dice tomato and red onion. Chop green onion tops. Drain water from can of olives.
7. Remove cookie sheet from oven and transfer warmed chips to a serving tray. Sprinkle diced tomatoes, red onion, olives, and green onions over the chips. Dollop sour cream on top, to taste. Place salsa, and remaining sour cream and Queso in a dish and serve on the side for dipping.
   

Go TEAM!!

Serves 10-12.

Taco Dip

Difficulty level: *

Ingredients:

• 1 medium can refried beans
• 1/2 c. mayo or Miracle whip
• 1 c. of sour cream
• 1 pkg. taco seasoning
• 2 8 oz. pkgs shredded cheese - your choice
• 3 green onions
• 2 small tomatoes
• 1 can medium diced olives

Method:

1. Mix together the refried beans, mayo, sour cream and taco seasoning and put in the dish you want to serve it in. Flat 8x8 or 9x13 pans work best.
2. Spread a layer of shredded cheese over the top.
3. Dice onions and tomatoes.
4. Spread onions, tomatoes, and diced olives over the shredded cheese.
5. To finish top again with shredded cheese.
6. Serve with Doritos, corn chips, or Tostidos.

Serves 10-12.

Gopher Holes

Difficulty: *

Ingredients:

• 2 c. flour
• 3/4 tsp. salt
• 3 heaping tsp. baking powder
• 1 c. milk
  

Method:

1. Sift flour, salt and baking powder together into a medium bowl.
2. Add milk gradually, folding into dry mixture to form a dough.
3. Roll out to 1/4 inch thickness and cut into strips and then squares.
4. Cook in deep fryer or in pan of boiling oil. Remove when golden brown.

Tips:

• For a dessert-like twist, pieces can be dipped in powdered sugar or cinnamon sugar when first removed from oil.
  

Makes about 4 dozen pieces.

Cheesy Bacon Crackers

Difficulty: *

Ingredients:

• 1 pound thin-sliced bacon
  
• 2 cups grated Parmesan cheese
  
• 30-40 club crackers

Method:

1. Preheat oven to 200 degrees.
2. Cut each bacon slice in half.
3. Sprinkle the top of the cracker with a generous pinch of cheese.
4. Wrap bacon around cracker, overlapping on the bottom of the cracker.
5. Place 1/2 inch apart in a glass or metal baking dish.
6. Cook for 2 hours or until bacon is thoroughly cooked.
   

Tips:

• Use your best judgement in slicing the bacon; for extra long pieces, you can slice into thirds instead of halves.
• Do not use a flat baking sheet as bacon grease will leak off while cooking.
• These can be frozen after cooking for up to 2 months. To reheat, simply place in an oven heated to 200 degrees and heat until thawed and mildly warm.
  

Makes approximately 3 dozen bacon crackers.