- 1/2 cup salsa con queso
- 1 tablespoon Sriracha
- 12 cream cheese wontons
- 4 tablespoons Chili Garlic Sauce
- 3 Thai basil aioli (recipe follows)
- 2 teaspoon togarashi
- 2 teaspoon Furikake
- 3 Thai chilies, sliced
In small bowl, mix together Sriracha and queso and drizzle on top of wontons. Then layer Chili Garlic Sauce and Thai basil aioli. Sprinkle with togarashi, Furikake and Thai Chilies.
- 1 cup mayonnaise
- 1/2 cup Thai basil
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 garlic glove
Place all ingredients in a blender and process until smooth. Transfer to a covered container and refrigerate for at least an hour or up to two days ahead for flavor to develop.
In a week the BCS National Championship Game is going to be played. Do you have the recipes you need to host a winning National Championship winning party? If you don’t, here is some help. A collection of championship game caliber recipes that you will love making and your guests will love eating. So even if the game is a blow out, your guests will still remember what a great party you hosted.
A fun recipe for a Friday night family movie night or for serving while having a bunch of people over for the big game.
- ¾ bag of your favorite type of crinkle cut fries.
- ¾ cup shredded Colby Jack cheese (shred it yourself for a creamer cheese)
- 4 slices bacon
- 2 green onions, chopped
- ½ cup to 1 cup ranch dressing
- salt and pepper
- Heat oven to 425.
- Spread fries onto baking sheet. Bake according to package directions.
- Cook bacon until crispy in skillet, drain on paper towel, and chop.
- When fries are crispy, remove from oven, season with salt and pepper. Pile fries into the center of the pan. Top with shredded cheese and bacon.
- Put back in oven for another 3-5 minutes to melt cheese.
- Remove and top with green onions. Serve with ranch on the side.
What do you do with those turkey leftovers? Here is a healthy and tasty salad that is a great option for the days after the holiday.
- 4 cups tightly packed chopped romaine lettuce
- 2 cups chopped roasted turkey
- 1/2 cup cherry tomatoes, cut in half
- 1/4 small red onion, thinly sliced
- 1/4 cup bacon bits
- 1/2 cup whole wheat croutons
- 1/4 cup Ranch Dressing
- Place lettuce on large platter.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Perfect for Christmas meal turkey leftovers.
- 2 slices whole grain bread
- 1 Tbsp. Miracle Whip
- 40 g thinly sliced roasted turkey
- 1 medium cheddar cheese slice
- 3 thin tomato slices
- 1 thin red onion slice
- 2 tsp. non-hydrogenated margarine
- Heat panini grill.
- Spread 1 bread slice with Miracle Whip; top with turkey, cheese, tomatoes, onion and remaining bread slice.
- Spread outside of sandwich with margarine.
- Grill 4 min. or until sandwich is golden brown and cheese is melted.
Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.
- 1 bag (12 oz) frozen broccoli & cheese sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
- 4 slices cooked and crumbled bacon
- Crackers, as desired
- Heat oven to 375° F.
- Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
- Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
- Serve with crackers.