Jalapeno Poppers wrapped with bacon

INGREDIENTS :
12 large fresh jalapeno peppers
1 pkg 8oz. cream cheese
1/2 c shredded cheddar cheese
1 tsp fresh cilantro (chopped)
pinch salt & pepper
1 lb sliced bacon
24 toothpicks

INSTRUCTIONS :
-Soak toothpicks in cold water. The longer the better but at least 1 hour.
-Cut a slice lengthwise in the jalapeño to make enough space to remove seeds. Make sure not to split the pepper all the way through when you do this. Remove seeds and ribs and wash jalapeño with cold water.
-Mix cream cheese, shredded cheddar, cilantro and salt and pepper in a separate bowl. Put cream cheese mixture inside a plastic baggie and cut a small slit on one corner of baggie. Squeeze mixture from baggie into jalapenos.
-Wrap bacon in a spiral fashion around stuffed pepper and secure with a couple of toothpicks. Grill the popper until the bacon is cooked, about 20 to 30 minutes. Let rest 5 minutes before serving.

Cheesy Bacon Wrapped Hot Dogs

INGREDIENTS :
8 hot dogs (Oscar Mayer Bun Length)
3 slices American cheese, cut into strips
16 slices precooked bacon
8 hot dog buns

INSTRUCTIONS :
-Preheat oven to 450.

-Slit hot dogs lengthwise down the middle, but not all the way through. Stuff cheese strips into slit. -Wrap 2 slices of bacon around each hot dog, securing with toothpicks.

-Bake hot dogs for 10 minutes. Serve in buns with desired toppings.

Ruth's Chris Steak House Barbecue Shrimp Orleans

INGREDIENTS :
Barbecue Butter
1 lb butter
2 teaspoons black pepper (scant)
1⁄4 teaspoon cayenne pepper (scant)
1 1⁄2 teaspoons paprika
1 teaspoon salt
1⁄2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic, finely chopped (1/4 cup)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1⁄2 teaspoons water

Shrimp:
1 tablespoon olive oil
1 teaspoon olive oil
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1⁄4 cup chopped green onion
1⁄2 cup dry white wine
sourdough bread, for serving


INSTRUCTIONS :
-For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.

-For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.

-Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.

-Serve immediately in a bowl preheated to 160 degrees F.

Oklahoma Joe's Smoked Beans

INGREDIENTS :
1 #10 can of beans
2 15 ounce cans of black beans
2 15 ounce cans of red kidney beans
18-20 oz of BBQ sauce
1 red onion, finely chopped
1 yellow pepper and one red pepper, chopped
1 serano pepper (substitute jalapeno)
2 lbs brown sugar
1 lb of smoked brisket, chopped
1 cup bourbon

INSTRUCTIONS :
-Combine all ingredients in a large aluminum foil tray (I suggest stacking 2 or 3 trays on top of each other for stability)
-Mix together well
-Place on a smoker at 325 for 1 hour
-Remove from the heat and serve

Breakfast Biscuit Casserole

INGREDIENTS :
5 eggs
1/4 cup milk
16 oz refrigerated biscuits
1 cup shredded cheddar cheese
1 1/2 lb sausage, bacon, or ham
1 totaste season

INSTRUCTIONS :15 minutes
-Preheat oven to 350°F
-Mix eggs and milk in large bowl
-Cut each biscuit into fours
-Add biscuits to bowl
-Cook meat and season and add to bowl
-Add cheese to bowl
-Mix all up and pour into greased 9x13 pan
- Bake for 30 minutes or untill no longer runny and biscuits are browned

Chicken and Dumplings from Scratch

INGREDIENTS :
Stew:
1 4-pound whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
¼ cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream

Dumplings:
¾ cup 1% low-fat milk
1 large egg
1½ cups all-purpose flour (about 6¾ ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
½ teaspoon salt

Remaining Ingredients:
1 tablespoon fresh chopped parsley
Freshly ground black pepper


INSTRUCTIONS :
-To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.

-Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

- Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.

-To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

-Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.

- Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.

RANCH PASTA SALAD

INGREDIENTS :
Servings 10
  1 (16 ounce) bottle Hidden Valley® Original Ranch® Dressing
2 -3 cups rotini pasta
  1 green pepper, chopped
  1 small red onion, chopped
  2 cucumbers, chopped
  2 tomatoes, chopped (I use Roma)
  1 tablespoon salad seasoning (seasoning isle)

INSTRUCTIONS :
- Cook pasta.
- Drain and rinse under cold water until noodles are cold.
- Put cold noodles into bowl.
- Pour Ranch dressing over and coat noodles.
- Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
-Add Salad Seasoning and mix together.
-Refrigerate until time to serve.