Taco Wonton Cups
1 pkg. Taco Seasoning & Dip Mix, divided
1 lb. ground beef
½ tsp. baking soda
¼ c. salsa
¾ c. shredded cheese, divided
1 pkg. wonton wrappers
black olive slices or jalapeno slices
1/3 c. sour cream
Mix together the hamburger, baking soda, and 1 T. of the dip mix in a small bowl and set aside for 20 minutes. Brown hamburger in a small skillet until cooked through and drain any excess grease. Allow to cool thoroughly and stir in the salsa and ½ c. of the cheese. Put a wonton wrapper into each well of a mini muffin tin. Bake in a preheated 350º oven for about 3 minutes. Fill each cup with a spoonful of the meat mixture and add a little sprinkle of cheese to the top of each one and an olive or jalapeno slice for garnish. Bake for an additional 10-12 minutes or until golden. (Lay a piece of foil over the top for the first 5 minutes so they don’t gettoo dark.) Mix together the sour cream and the remaining dip mix and put a little dollop on the top of each wonton cup.
Bacon Ranch Pinwheels
1-8oz. pkg. cream cheese, softened
5 pieces bacon
1 pkg. Everything’s Better With Ranch Dip Mix
2 green onions, chopped
1/3 c. shredded pepper jack cheese
2 pkgs. refrigerated crescent rolls
Chop the bacon slices and fry until crispy; drain on paper towels. Mix the cream cheese, dip mix, scallions, and shredded cheese together. Stir in the bacon pieces. Roll out one of the packages of crescent roll dough and push the seams together with your fingers to make a rectangle. Spread half of the dip mixture entirely over the dough rectangle. Roll up like cinnamon rolls; from the longest side. Continue with the other roll of crescent rolls. Put into the freezer for about 10 minutes for easier slicing. Cut into 1” slices and lay on a parchment-lined baking sheet. Bake in a preheated 350º oven for about 15 minutes or until golden brown. Allow to cool on baking sheet.
Spiced Nuts – Dipsy Daisy recipe
1 lb. mixed nuts
1 egg white
1 T. water
1 pkg. Jane Says….Rub Mix
1/3 c. sugar
1/3 c. brown sugar
Whisk together the egg white and the water until frothy but not stiff. In a separate bowl, mix together one pkg. of Jane Says….Rub with both sugars. Stir the nuts into the egg white mixture until completely coated. Sprinkle the spice mixture over the coated nuts and toss until evenly coated. Spread nuts onto a parchment lined baking sheet and bake in a preheated 300°oven for about 30 minutes. Stir occasionally to avoid burning.
Bacon-Jalapeño Popper Cheese Ball
6 slices bacon
¼cup chopped pecans
2-8 oz. pkgs. cream cheese, softened
½cup shredded cheddar cheese
1 pkg. Jalapeno Popper Dip Mix
2 jalapeños (ribs and seeds removed), finely chopped
Cook the bacon in a large skillet until crispy. Drain on a paper towel-lined plate. Allow to cool slightly, then crumble. While the bacon is cooking, preheat oven to 350°. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. In a medium bowl, stir together the cream cheese, cheddar cheese, and the dip mix until well combined. Wrap the cream cheese mixture in plastic wrap and refrigerate for at least an hour. On a large plate, stir the toasted pecans, minced jalapeños, and the crumbled bacon together until evenly distributed. Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving. Serve with crackers.
Layered BLT Dip
1 pkg. BLT Dip Mix
1/2 c. shredded cheese
2 c. shredded lettuce
2 diced Roma tomatoes, dice and put on paper towel to remove excess juice
4-6 pieces bacon, chopped and cooked until crispy
Make BLT Dip Mix according to package directions and stir in shredded cheese. Spread evenly onto serving platter. Sprinkle shredded lettuce evenly over the dip. Sprinkle tomatoes and bacon over the lettuce layer. Serve with cubed beer bread, tortilla chips, or crackers.