Big Game Giveaway with Kraft ~ Ended

My favorite Gameday recipe is

Crab Rangoon

INGREDIENTS:
• 8 ounces cream cheese
• 1 package classic imitation crab meat
• Dash Lemon juice
• Dash sugar
• 1 green onion, finely sliced
• 1 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed
PREPARATION:
Combine the cream cheese and crab meat. Mix in the remaining filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 – 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
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This is a “no-fail” easy recipe:
Taco Cheese Ball

Need:
-8 ounces Cream Cheese
-1 cup finely shredded Kraft Mexican blend (or just shredded sharp cheddar cheese)
-1/4 cup butter
-1/2 tsp Worcestershire sauce for chicken
-2 tbsp sliced (very small)green onion (I use sweet Vidalia onions instead so my kids will eat it)
-And either 1/4 cup crushed corn chips or 1/2 cup toasted almonds

1. In a large bowl, allow cream cheese and Mexican blend to stand at room temperature for 30 minutes.
2. Add milk, Worcestershire sauce for chicken and beat with electric mixture until fluffy.
3. Stir in onion, cover and refrigerate for at least 4 hours. (Can do the day before-up to 24 hours)
4. Before serving, roll in a ball and either roll in nuts or crushed chips
-or pat down in a small serving dish and sprinkle with nuts.
5. Let stand at room temp for 15 minutes and serve with crackers or flat bread. (About 30 servings)

*Toasting almonds:
Put almonds in single layer on baking sheet-bake at 350 for 5-10 minutes (mix nuts around a couple times to prevent burning) until lightly browned
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Seven Layer Dip

Ingredients
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions

Directions
1.In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2.Spread the beans into the bottom of a 9×13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3.You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

We always make these wings

3 pounds chicken wings
2 eggs, lightly beaten
1 cup all-purpose flour for coating
1 cup butter

Sauce
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar

Directions1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut wings in half, dip in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
4. In a small bowl combine soy sauce, water, sugar, vinegar, Pour over wings.
5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

This are sweet and sour and absolutely yummylicious! We all love them and they don’t last long!

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This Cole Slaw recipe is super yummy and goes well with burgers and sandwiches. We usually serve it inside BBQ Pulled Pork sandwiches and it’s always a huge hit!
Ingredients:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions:
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

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Hot Wings are a must have!

•4 to 5 pounds chicken wings
•Freshly ground black pepper
•Salt (if desired)
•4 cups vegetable oil
•4 Tablespoons butter or margarine (1/2 stick)
•5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
Chop off the tip of each chicken wings, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

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I like to make this easy onion dip:
1 large container cottage cheese
1 envelope dried onion soup mix
1/4 cup milk
Using your blender, puree all ingredients together and let chill.
Serve with your favorite chips and crackers.
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Our big hit game day recipe!
Loaded Supreme Nachos
1 bag tortilla chips
1 (16 ounce) can refried beans
1 lb ground beef, browned and drained on paper towels (optional)
1/2 lb chorizo sausage, browned and drained on paper towels (optional)
1 cup cooked chicken (optional)
1 (8 ounce) can tomato sauce
3 tablespoons taco sauce
1 cup monterey jack cheese, shredded
1 cup shredded cheddar cheese
1/4 sliced ripe olives
1/4 cup scallion
1/2 cup shredded lettuce
1 can jalapeno, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup salsa (spicy)
Heat oven to 350 degrees.
2 Combine refried beans,browned beef, chorizo, chicken,tomato sauce, and taco sauce set aside.
3 Layer chips out on a oven safe pan (I use a cookie sheet),Layer meat mixture on chips.
4 Layer on cheeses, olives and green onions.
5 Heat till cheese is melted.
6 Then top with remaining ingredients and serve.

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My favorite recipe has to be:

Buffalo Chicken Wing Dip

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank’s Red Hot®)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9×13 inch baking dish.
3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

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Alton Brown’s guacamole
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

“Potachos”
What You Need4 cups kettle potato chips (4 oz.) 1 cup KRAFT Shredded Cheddar Cheese 1 small tomato, chopped 2 green onions, sliced 4 slices OSCAR MAYER Center Cut Bacon, cooked, crumbled 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream Make It
SPREAD chips onto large microwaveable plate; top with cheese. Microwave on HIGH 1 to 2 min. or until cheese is melted.

TOP with remaining ingredients.

SERVE immediately.
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I love Texas Caviar. So super easy to make and so delicious.

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Texas Caviar

1 small can shoepegg corn (drained)
1 can blackeyed peas (drained)
1 can hominy (drained)
1 7 oz chopped green chilis (drained)
1 7 oz can sliced olives (drained)
1 16 oz jar medium picante sauce
1/2 small bottle Zesty Italian dressing (1/2 of a 16 oz bottle)
3 roma tomatoes, chopped
4 green onions, chopped
1 tsp minced garlic
chopped cilantro

Mix alll ingredients in a large bowl. Refrigerate until ready to serve. Serve with Tostitos or Fritos Scoops. This is actually better if made the night before.

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