By viewer, Sharon Lapka
- 6-8 slices of bacon, diced and cooked crispy
- 2 8-oz packages of cream cheese, soft
- 1 cup of mayonnaise
- 4-6 jalapeno’s, chopped and de-seeded. The seeds will make it fiery hot.
- 1 cup of cheddar cheese, shredded
- 1/2 cup of mozzarella cheese, shredded
- 1/4 cup diced green onion
- 1 cup of crushed crackers ( I use Ritz)
- 1/2 cup Parmesan cheese
- 1/2 stick of butter, melted
Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up.
The Rat Bastard’s Hot Balls
- 1 package Jiffy Corn Muffin Mix
- 1 to 1 ½ lbs ground beef
- 2 eggs
- ½ cup milk
- 2 cans (10 oz) enchilada sauce
- ½ tsp salt
- Dash of pepper
- 2 tbsp diced onion
- 1 tsp garlic powder
- 2 ½ cups shredded Monterrey Jack cheese
Preheat oven to 400 and grease an 8×8 pan.
Mix corn muffin mix, 1 egg and milk until well blended.
Pour into pan and bake 20 mins.
Remove, cool and crumble. Reduce oven to 350.
Combine cornbread, 1 egg, ½ cup enchilada sauce, salt, diced onion, pepper, garlic powder and ground beef – mix well.
Shape into 1” balls and place in a large baking pan (13×9 works well)
Bake uncovered for 35 minutes.
In a sauce pan, heat the remaining enchilada sauce.
Pour sauce over baked hot balls and sprinkle with cheese.
Bake until the cheese melts.
Super Meatloaf Cupcakes
By viewer, Wanda McNally Cassidy
- 1 1/2 lbs ground beef
- 1 onion, chopped
- 1/2 green pepper, chopped
- 18 crushed saltine crackers
- 1 egg
- 1 small can tomato sauce
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 1 crushed bay leaf
- 1 tsp black pepper
- 1/2 tsp salt if desired
- 6 potatoes, cut and peeled
- 3 cloves fresh garlic ( I use a garlic press)
- 4 oz cream cheese
- 16 oz sour cream
- 1/4 stick (or more) real butter
Peel and cut 6 potatoes to make mashed potatoes. Boil in water flavored with salt until tender. When they start to boil, I start to make the meatloaf
Mix all 11 ingredients by hand until well mixed. Put meat mixture into a greased or Pam sprayed muffin pan about 3/4 full Brush each “cupcake” with Ketchup.
Bake in 350 degree oven for 25 minutes.
When potatoes are tender, drain water. Immediately put fresh garlic on potatoes, then cream cheese, then butter, then sour cream on top. Mix with electric mixer til “whipped” nice and smooth.
Remove meatloaf “cupcakes” from pan and put on serving platter. Put your mashed potatoes in a large decorator bag with an extra large star tip and swirl potatoes on meat so that it looks like frosting on a cupcake… may add shredded cheddar cheese on top “for sprinkle ” look if desired. It’s a two bite wonder!
You can use your own meatloaf and mashed potato recipe to make this dish. DON’T LIKE MEATLOAF? Make mini “cheeseburgers”, just use 1 1/2 lbs ground beef, 1 egg, seasoning of choice, 16-18 ground saltine crackers and mix, put in baking pan, brush with mustard and ketchup, add potatoes after you bake meat and top with shredded cheddar cheese – OR, I put meat in muffin cup half full and add slice of Velveeta cheese or American cheese slice, then meat on top to fill muffin cup, bake, top with potato swirl -many variations!!! Be creative!
To make them as Taco cupcakes, use ground beef and egg but use crushed taco chips of choice in place of saltines, 6 oz taco sauce of choice in place of tomato sauce, jalapeno or green chilis in place of green pepper, eliminate spices and use 1 package of favorite taco seasoning mix! If you don’t want to use mashed potatoes on top of Taco Cupcakes, use mixture made of refried beans and Spanish rice! MUY BUENO!
By viewer, Alexis Hernandez
- 1 lb of Oscar Myer beef bologna
- 16 oz of cream cheese softened
- 4 tablespoons of unsalted butter softened
- 1 oz package of dry ranch dressing
- 1 teaspoon of hot sauce
In a bowl combine the cream cheese, butter, hot sauce and dry ranch dressing packet then set aside.
Place one slice of bologna on a plate and spread 1 -2 tablespoons of the cheese mixture over the top of the bologna evenly.
Repeat the process until all the bologna is used.
With the remaining cheese, “frost” the “cake “.
When you are done you can decorate it with Kraft cheese that comes in a can to make flowers or ribbons on the “cake” Use green or black olives or even cilantro or basil as a garnish for your beef pate.
Mini French Dips
By viewer, Anna VanDeKerchove
- Package of sliced roast beef (amount depends on who you are having)
- Au jus
- Pillsbury crescent rolls 8 come in a package, buy for however many guests you’ll have, and of course consider they’ll want seconds
- Shredded mozzarella cheese
Preheat oven to 375
In a pot on the stove, start cooking your roast beef in the au jus so that the flavors begin to meld, you want the pieces to be a little smaller so that you can stuff the crescents. Once it’s near cooked, take it off heat.
Open up the crescents and you’re basically going to make mini french dip sandwiches. Take the beef and put it inside the raw crescent and then roll them up.
Sprinkle some shredded mozzarella inside before you roll up and on top.
Place on pan and cook until golden/a little crispy on top.
Put your leftover warm au jus on the side for dipping!
By viewer, Dana Wiley
- 1 tube refrigerated french loaf (Pillsbury)
- 1 lb ground meat (beef, pork, turkey or chicken also work well)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup green pepper, diced
- 1/2 cup red pepper, diced
- 1 can condensed tomato soup, undiluted
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tsp Worcestershire
- dash of pepper
- dash of season salt
- 2 tbsp flour
- 1/2 cup (or more) shredded cheddar cheese
- 1 egg white
- grated Parmesan cheese
Brown ground meat in skillet with onion and peppers. Add garlic and saute for 1-2 minutes longer. Remove from heat.
Add all remaining ingredients (*** see below for addl ideas) with the exception of the egg and Parmesan cheese and stir to combine.
Lay parchment paper out on a baking sheet and spray with non-stick spray or sprinkle with flour. Open refrigerated french loaf dough and unroll on parchment paper. Gently spread out to a rectangle being careful not to tear the dough.
Pour the meat mixture in the center of the dough and fold over, pinching tightly to close seams. Place a second baking sheet over seams and flip loaf over. Brush with egg white and sprinkle with Parmesan cheese. Use a sharp knife to cut diagonal slits in top of loaf.
Bake at 350 for 25-30 minutes or until brown. Let cool for 5-10 minutes before slicing.
***I also change the cheeses depending on taste (so can use Swiss, blue cheese, pepper jack, etc.. And I have added in grilled onions or grilled mushrooms, or bacon bits to switch it up too).
Buffalo Chicken Potato Skins Dip
By viewer, Amy Leuenberger
- 20 ounces cooked chicken breast meat (shredded or chopped)
- 2- 8 ounce packets of cream cheese
- 1 cup of buffalo (hot) sauce
- 1 cup ranch dressing
- 6 green onions (chopped)
- 2 cups mild cheddar cheese
- 6 potatoes
- 3 tablespoons olive oil
- 2 tablespoons sea salt
- 1 cup of bacon (cooked and crumbled)
- ½ cup of sour cream (optional)
You can make this dip the night before, refrigerate and microwave, oven bake or put in a crock pot on low the next day (not adding garnish until right before serving). The potato skins can also be made in advance and refrigerated. Set oven on broil low or 450 degrees for a few minutes (check frequently to avoid burning) to crisp and heat back up.
1. Put the potatoes onto a baking sheet and pop them into the center of the oven for 40-45 minutes at 375 degrees until the skins are slightly puffed and the potatoes are very tender when gently pierced (once) with a fork.
2. Once cooled, slice them in half horizontally with a sharp knife. Use a spoon to scoop just the centers out of the potatoes, leaving a good 1/4″ of flesh in each shell.
3. Increase oven temp to 450 degrees. Cute skins in thirds then brush skins on both sides then sprinkle skins with sea salt then return the potatoes to the oven for 15-20 minutes. The potato skins are ready when the tips are starting to brown and the outside of the flesh is crispy and firm.
Buffalo Chicken Dip
1. If you choose to buy a rotisserie chicken (easiest way), simply shred breast meat. Otherwise cook chicken breasts in oven at 350 degrees for 30 minutes, remove and shred meat.
2. Put chicken, bacon, cream cheese, hot sauce, cheese, and ranch in crock pot on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Or you can combine mixture in a microwave safe dish and microwave, or heat in oven at 350 degrees for 5-10 minutes, stirring and checking frequently.
3. Once dip is cooked through top with sour cream (optional) green onions and bacon. Surround dip with the potato skins for dipping and enjoy!