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.