Here are several.........Enjoy!!
Sausage-n-Apples
Ingredients:
Olive Oil
6 to 8 Golden Delicious Apples
1-Package of your favorite smoked sausage links sliced to 1/4 inch pieces (like coins)
1-Large onion coarsley chopped
1/2 cup-Sugar
1 tsp- Soy Sauce
In a large frying pan, pour about 1/4" of olive oil and bring to medium heat. Slice and core apples and add to oil. Pour sugar over apples and stir until blended. After about 5 minutes of cooking, add the onions, sausage, and soy sauce. Reduce heat and stew until apples are cooked to your preferred firmness.
Serve as a main dish with Garlic Bread and steamed veggies of your choice.
STUFFED MUSHROOMS BY FULLDRAW74
24 Medium Mushrooms
2 Tablespoons Butter
1 Tablespoon Minced Onion
1/2 Cup Herb-Seasoned Stuffing Mix
1/4 Cup Chopped Almonds
4 Strips Fried Bacon, Drained and Crumbled
1/4 Teaspoon Salt
Chicken Broth (enough to moisten)
Wash and dry mushrooms. Remove and chop stems.Heat butter and add mushroom stems and onion to butter, saute until tender. Combine stuffing mix, almonds, bacon and salt. Stir in enough chicken broth to moisten. Fill mushroom caps. Place in shallow baking dish. Bake in pre-heated 350 degree oven for 8-10 minutes or until heated through.
Lee's Deer Rollups
1 pack deer cube steak
1 onion (any kind) cut into slivers about 1.5" long and .25-.5"wide
1 bellpepper (any kind) cut into slivers about 1.5" long and .25-.5"wide
1 box of cream cheese
1 pack of bacon
Toothpicks
Jack Daniels mesquite or other favorite marinade
Night or morning before
Marinate the deer cube steak in your favorite marinade.
Heat up your grill to medium high. Lay out 2 cutting boards or 1 big one. This will be your assembly line. Cut the strips of bacon in half and put at one end of the board. Take 1 strip of bacon and lay 1 strip of cube steak lengthwise on the bacon. Stack a piece of cream cheese about the size of half your thumb on top of the cube steak. Press one sliver of onion on top of the cream cheese and one sliver of bellpepper on top of the onion. Roll this up in the cube steak then roll the strip of bacon around that and secure it with a toothpick (trying to get the toothpick through the onion and bellpepper also). Grill for 15-20 minutes, or until the meat is cooked through, turning often to try and keep the bacon from burning too much.
Suicide Potatoes
This recipe is adapted from an original that appeared in John Madden's Tailgating Cookbook.
5 lbs baking potatoes, skins on, scrubbed clean and baked
1 to 1-1/2 lbs Velveeta Cheese
1/2 jar Bacos bacon bits
2-2-1/2 cups Blue Plate Mayonaise
Slice the baked potatoes about 1/2 inch thick and place in your greased baking dish (dutch oven). Cut Velveeta Cheese into 1/2 inch cubes and place over potatoes. Sprinkle Bacos over the cheese and potato mixture. Top it off with a layer of the mayonaise and bake in a 350 degree oven or with about 8 coals on bottom and 12 on top if using a dutch oven. Bake for an hour or until mayo is browned and the cheese is melted and bubbly.
Stuffed Peppers
Large Fresh Jalapenos
Cream Cheese
Hot Pork Sausage
Shake and Bake for Pork
Take fresh large jalapenos and split down one side, remove seeds, fill with cream cheese, roll in sausage and coat with shake and bake; grill until the sausage is done.
These are great for appetizers, but I always seem to make a meal out of them.
Creek bank taters
some folks call these home fries, but they have a twist. my dad calls them creek bank taters because he cooked them on the creekbank when he was a kid so that is what i call em'
you will need
cajun shake
lemon pepper or mccormick lemon herb seasoning
taters
oil for frying
sour cream
chunk up your favorite tater, mine is a yukon gold. i like to slice them in quarters then chunk up the pieces. you can slice them like fries if you want. before you fry them put a healthy dose of cajun shake on them. most will cook off but to me they taste better if the seasoning is fried on.
as soon as they are golden ( i like mine dark)and floating in the oil, remove them and place on paper towel to drain.
spread them out and sprinkle the lemon seasoning on them.
serve with a little sour cream for dippin'
for another variation, cover them with chili and cheese!!!
Camp Dogs
you will need
bacon (thin sliced works best)
dogs
buns
chili
block cheese of your preference
tooth picks
cut dog from end to end but not all the way through, you just want to make a pocket.
slice cheese in small strips and stuff into pocket. ( i know you can buy them already with cheese in them but sometimes you have to prove to the kids that wal mart doesnt control your life!!!)
wrap bacon full length of dog and secure with toothpicks at both ends
grill till bacon is done turning frequently
put on bun and smother with chili (be sure to sleep alone that night !!!)
Tasty Chicken Fingers
4 or 5 boneless skinless breasts (works equally well with wild turkey breast meat)
franks red hot
flour
cajun shake
oil for frying
cut breasts into strips and sprinkle with cajun shake
put into hot sauce and make sure it is coated well
here is the trick, take from hot sauce straight to the flour, don't let too much drip off, this will make the flour end up looking like a buttermilk crust.
fry till done. they will have a beautiful orangy color to them and taste great !!!
Rotel-Cheese Dip
1 lb. hot sausage
1lb. lean ground beef
1 lb velveeta cheese block
2 cans of Campbell's fiesta nacho cheese soup.
2 can of rotel
In a large saucepan cook sausage and ground beef until brown; drain fat. stir in cheese, soup, and rotel. Cook and stir over low heat until cheese melts. put in a crock pot cover and keep warm on low-heat setting for up to 3 hours. serve with tortilla chips.
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Smoky Bacon Wraps
1 lb. sliced bacon
1 package (16oz.) cocktail smokies (little smoked sausages)
1 cup packed brown sugar
Cut each strip of bacon strip in half widthwise. Wrap one piece of bacon around each smokie. Place in foil-lined 15 x 10 baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 for 30-40 minutes or until bacon is crisp and sausage is heated through.
Makes about 3 dozen
Glazed chicken wings
12 whole chicken wings (about 2 1/2lb)
1/2 cup BBQ sauce
1/2 cup honey
1/2 cup soy sauce
Cut chicken wing into three sections; discard wing tip section. Place in a greased 13x9x2 baking dish. Combine BBQ sauce, honey, and soy sauce; pour over wings. Bake, uncovered, at 350 for 50-60 minutes or until chicken juices run clear.
Sausage Balls
2 cups Bisquick Baking Mix
1 pound of your favorite breakfast sausage (venison works fine)
8 oz. Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Combine all ingredients in a fair sized bowl. You may need to add about 3 tablespoons of water to help the mixture bind properly.
Roll mixture into bite sized balls and place on ungreased caking sheet.
Place in oven and cook for about 18 minutes or until brown.
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Touchdown Taco Dip
1 can (16 ounces) refried beans
8 ounces cream cheese, softened,
1 cup sour cream
2 tablespoons taco seasoning mix
2 garlic cloves, pressed
2 cups shredded cheddar cheese
1 medium tomato, seeded and diced
4 green onions with tops, thinly sliced
1/2 cup pitted ripe olives, sliced
2 tablespoons finely chopped fresh cilantro
Additional sour cream (optional)
Tortilla chips (optional)
1. Preheat oven to 350°F. , spread refried
beans over bottom of Deep Dish Baker. combine
cream cheese, sour cream, taco seasoning mix and pressed garlic mix well.
2. Spread cream cheese mixture evenly over refried beans. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.
3. Dice tomato and thinly slice green onions. Slice olives. Finely mince cilantro. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Larry's Cocktail Weiners
3 onions chopped
1 cup margarine
1 medium bottle ketchup (hunt's)
1 small bottle worstershire sauce
1/2 cup vinegar
3 tablespoons hot sauce
1 tablespoon sugar
2 packs weiners cut in half or thirds
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Venison Sausage Balls
3.5 cups Bisquick
1 pkg. (8-10 oz.) extra sharp cheddar cheese Shredded
1 pound deer sausage
Using your hands, mix together & roll into 1 inch balls
Lay out on a sheet and bake at 325 until turning a little brown
PARTY CHEESE BALL
2 8-ounch package cream cheese
2 8- ounce cup shredded cheese
1 Tbs chopped pimiento
1 Tbs chopped green pepper
1 Tbs finley chopped onion
2 tsp worestshire sauce
1 tsp lemon juic
dash of cayenne
dash of salt
Finely chopped pecans
Combine cream cheese amd sheddar cheese,mixing until well blended,add pimineto,green pepper,onion worcesrteshire sauce, lemon juice and seasonings mix well . Chill shape into ball; roll in nuts. Serve with cracker
PEPPY BEAN DIP
1 (16oz) refired bean
1 cup sour cream
4-5 jalapeno peppers seeded and rinsed
shredded cheddar
sliced green onion
tostada shells broken
Blend refried besn and sour cream,jalapeno mix well in a serving bowl.Garnish with cheddar cheese and green onion. serve with broken tostada shells for dippers
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MINI MEAT BALLS
Combine 1/12 Tbs bacardi light rum, 2 Tbs soy sauce, 1 pressed garlic clove and 1 tsp ground ginger,add 1 lbs ground beef chuck blend welll. Shape into balls about 1 inch inch diameter. Bake at 300F 12-15 minutws, turning once. Serve with wooden picks
HOT CRABMEAT APPETIZER
1 8-OUNCH CREAM CHEESE
1 1/2 FLAKED DRAINED CRABMEAT
2 TBS FINLEY CHOPPED ONION
2 TBS MILK
1/2 TSP CREAM-STYLE HORSERADISH
1/4 TSP SALT
1/3 CUP SLICED ALMONDS,TOASTED
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HOT CRABMEAT APPETIZER
1 8-OUNCH CREAM CHEESE
1 1/2 FLAKED DRAINED CRABMEAT
2 TBS FINLEY CHOPPED ONION
2 TBS MILK
1/2 TSP CREAM-STYLE HORSERADISH
1/4 TSP SALT
1/3 CUP SLICED ALMONDS,TOASTED
COMBINE SOFTENED CREAM CHEESE,CRABMEAT,ONION,MILK,HORSERADISH AND SEASONINGS ,MIX WELL UNTILL BLENDED, SPOON INTO 9 INCH OVEN PROOF DISH, SPRINLE WITH NUTS. BAKE AT 375F FOR 15 MINUTES . SERVE AS DIP OR SPREAD ON CRACKER,CHIP,OR RAW VEGETABLES
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PEPPY PARTY NEATBALLS
2lb. ground beef
2eggs
1/4cup water
1 gup bread crumbs
1 small onion,grated about 1/4 cup
1tsp salt
1/8 tsp pepper
Combine all ingredients and from into 1-inch balls
1(14 1/2-16oz) can jellied cranberry sauce
1 12oz bottle chili sauceor bbq sauce
2Tsbp brown sugar
1Tbsp lemon juice
Combine and cook in skillet untill snooth. Add meatballs and sinner for 1 hour
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MUSHROOM CAPS
8 oz mushroom
4 oz cream cheese
1/4 parmesan chees
das of worcesterhire sauce
pinch of dill
pinch of black pepper
de-stem mushrooms and soak in warm salty water for 10-15 minutes. Wash and dry. Mix cream cheese parmesan cheese,dash worcerteshire,pinch dill
and pinch of pepper Stuff mixture into mushrooms
.Cookin oven for 15 to 20 minutes. Serve hot or cold
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SAUSAGE CREAM CHEESE
2 8OZ CREAM CHEESE
1 LB SAUSAGE COOKED CRUMBLED AND DRAINED
1 CAN DICED RO-TEL TONATOES WITH CHILIES
DASH OF TABASCO ONION POWDER AND GARLIC POWDER
COOK SAUSAGE DRAIN, ADD CREAN CHEESE RO-TEL AND RESTOF INGREDIENTS AND HEAT. SERVE WITH CHIPS
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Deer Dip -- Slipper
Deer Dip
1 lb. ground venison
1/2 cup diced onion
8 oz tomato sauce
1 10 oz can Rotel
1 tbsp. worcestershire sauce
1 ib Velveeta
1 tsp. ground red pepper
1 tsp. paprika
-Brown meat and onions, add tomato sauce. Melt velveeta(I use a fondu pot, heat slow so it doesnt burn). Add meat, onions and tomato sauce. Add drained Rotel(drain good so dip doesnt turn out runny), worcestershire, red pepper and paprika. Heat thoroughly and enjoy!
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HAM AND CHEESE QUICHE
9-inch pie shell, unbaked
1/2 cup mayonnaise
1 tablespoon cornstarch
1 1/2 cups grated cheese
1/4 cup chopped onion
1/2 cup chopped green peppers
1/2 cup milk
2 eggs
1 1/2 cups ground cooked ham
Mix all ingredients and pour into pie shell. Bake at
350 degrees for about 40 minutes or until set.
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NACHOS
1 CAN (10-1/2)OUNCE CONDENSED CHEESE SOUP
1/2 CUP SALSA
1 BAG(10-1/2) OUNCE TORTILA CHIP FOR DIPPING
1 CHOPPED TONATO,2SLICED GREEN ONION,SLICED PITTED RIPE OLIVES AND CHOOPED GREEN PEPPER
IN 11/2 QUART SAUCSPAN,COMBINE SOUP ANSD SALASA.OVER MEDIUM HEAT, HEAT UNTIL HOT AND BUBBING,STIRRING OCCASIONALY.ARRANGE TORTILLA CHIPS EVENLY ON SERVING PLATER. SPOON OVER CHIPS.TOP WITH TOMATOE,ONION,OLIVES AND CHOPPED PEPPER
ONION FRITTER RINGS
1 egg
2/3 cup water
2 tsp. lemon juice
1 Tbsp. liquid shorting
1 cup self-rising flour
1/2 tsp. salt
large yellow onions (sliced into 4 - inch slices )
Beat together the egg, water, lemon juice and
shortening until frothy. Sift dry ingredients together
and stir into liquid. Dip onion slices into batter and fry
in 1 inch of hot fat 3 or 4 minutes, until puffed and golden.
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BACON ROLL UPS
1 cup butter
1/2 cup water
11/2 cup herb-seasoned bread stuffing crumbs
1 egg slightly beaten
1/4 lb buik mildor hot pork sausages
1/3 lb bacon
In 2quart saucepan melt butter in water,remove from heat and stir stuffing into butter mixture ,add egg and sausage and blend throughly.Chili for one hour and remove from refrigeration and shape into balls,Cut bacon into thirds and wrap the balls with bacon and secure with a toothpick.Bake at 375*Ffor 35-40 minutes in shallow baking pan turning once.Drain on paper towels.Serve hot
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Shrimp and cheese appetizers
We use 60 -80 count shrimp but bigger ones are okay. Just don’t get too big!!!
Melt a stick of butter and a cup of lemon juice in the microwave
Put a teaspoon of the mixture in each hole of a mini muffin tin
Put 2 of the shrimp in the tin (1 if you have bigger ones)
Sprinkle with California style garlic ( a granulated seasoned garlic)
Sprinkle with Cajun shake or lemon pepper old bay seasoning
Put a cube of Monterey jack cheese on top of the shrimp
Put a pinch of shredded parmesan cheese on top if it all
Bake at 350 for 7 minutes
Spoon the shrimp and cheese over your favorite cracker
Sprinkle with hot sauce and enjoy
This recipe originally was used with oysters but I like it better with shrimp.
Cheese sticks
cut your mozzarella (sp) cheese into sticks.
dip in an egg and buttermilk
roll in italian seasoned bread crumbs
dip and roll again!!!
place on a baking sheet and put in freezer for a couple of hours
take out and deep fry till brown.
cheese will leak out if you fry them too long!!!
these things are fiiiiiine!!!!
Hush Puppies
2 cups of corn SR cornmeal
1 egg
1 8 oz can cream corn
1/2 cup finely chopped onion
1 tsp. salt
whole milk
Mix every thing together except milk
After thoroughly mixed add milk until you get
a consistency that will just stay on a teaspoon
inverted.
Heat oil to 350* dip batter with teaspoon and drop into
hot oil dipping the spoon in cool water between
each drop.
I like the size to be about two thirds of a teaspoon going into oil.
flip over as soon as they have floated and keep flipping until they are golden brown.
You can add peppers or picante sauce for a different
taste. The consistency of the batter has to be controlled by the amount of liquid added.
Taco Bites
8 oz sour cream, 8 oz cream cheese, 16 oz can refried beans, 2 cups shredded cheese, 1 lb hamburger
1 pkg taco seasoning
60 count Won Tons
Brown burger w/ taco seasoning, drain, let cool. Then mix all ingredients cept Won Tons. Dip no more than 1 Tbsp of mixed ingredients into won ton wrapper, then pinch won ton corners together (helps if your fingers are wet). Spray minin muffin pan with Pam. Place each taco bite in mini muffin pan and bake at 350 for 10 min.
Catfish Rollups
Here's an easy recipe that brought rave reviews at Gus Shuck Shack back when it was open. This was originally a Justin Wilson recipe and we kicked it up a bit. You can also sub fresh mullet filets for the catfish.
Mix 1 lg. egg with 1/2lb of lump crab meat, 1 cup finely diced onion,1/2 tsp of peanut oil & 1/2 cup of seasoned bread crumbs.
Spread about 2 tbsp. of this mixture on fish filet, roll up wrap with bacon & secure with a toothpick.
Dredge this wrap in your favorite seafood breader seasoned with cayenne and salt to taste.
Deep fry the roll-ups in 350F oil for about 4-6 minutes.
"Dis is what imma tellin yall is mighty some fine eatin." ENJOY!
Cheese/ Sausage dip
This recipe is the best- no question, no arguing best dip there is -
1 Lb block of Velveeta
1 can Rotel - half drained
3 tbsp chopped fresh Cilantro
1 -2 fresh Jalapenos- minced
1/2 -1 lb ground venison - browned
1/2 lb chorizo sausage - browned (or hot Jimmy Dean sausage) drained
Salt and pepper to taste
Melt velveeta and add Rotel, Add cilantro and jalapeno, add all meat, stir, simmer.
Serve over your choice of tortilla chips or rice