Beer Batter Onion Rings

 2 cups flour

2 tsp paprika

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

12 oz beer

2 large onions

Vegetable oil

Whisk together 1 1/2 c flour with spices. Stir in beer until well combined, then let batter rest at room temp for 10 minutes.

Cut onion into rings. Dredge in flour, then dip in batter.

Fry at 375 for 2-3 minutes. 

Greek Veggie Pizza

1 can crescent rolls
6 oz cream cheese, room temp
1/4 c. sour cream
2 tsp lemon juice
1 tsp dill
1/2 tsp garlic powder
2 c. diced cucumbers, tomatoes, red onion, Kalamata olives, green olives, black olives
6 oz crumbled feta cheese


Press rolls evenly into 8x8 pan, bake and cool. Mix cream cheese, sour cream, lemon juice, dill, and garlic until smooth. Spread over crust, top with vegetables. Sprinkle feta over top, serve. To fit a 9/13 pan, just double recipe.

PF Chang's Lettuce Wraps

1 T olive oil
1 lb ground chicken
2 T minced garlic
1 onion, diced (I don't use any onion)
1/4 c. hoisin sauce
2 T soy sauce
1 T rice wine vinegar
1 T grated ginger (or 1/2 tsp powdered ginger)
1 T sriracha (skip if you don't want spice)
2 green onions, sliced.
1 can water chestnuts, drained and diced
salt and pepper to taste


Lettuce- original recipe calls for butter lettuce, but I usually use Romaine


Heat olive oil and add onions, cook until almost translucent. Add ground chicken, crumble as cook. When almost cooked, add flavor ingredients. When combined and warmed through, add water chestnuts and cook for 2-3 minutes. Add salt and pepper to taste. To serve, spoon chicken mixture into center of lettuce leaf, eat taco style.

Cornbread Salad

1 can Kidney beans- Pour in bottom of the bowl, juices and all.
Corn Bread- Make one recipe/pan. Can use box or homemade. Crumble and layer on top of beans.
1 can Mexi-Corn, drained- Layer on top of corn bread.
diced green onion- Layer over Corn
1 lb crumbled bacon- Layer over green onion.
2 c. Shredded cheddar cheese- Layer green onion.
1 1/2 mayo
1/2 c pickle juice- pour over top


*Mix mayo and pickle juice, pour over top of all layers. Let sit in fridge until ready to serve. Just before serving, mix all layers together.

Beer Cheese Dip

Beer Cheese Dip

• ½ to ¾ cup beer
• 3 T. Ranch flavoring
• 2 cups shredded cheddar cheese
• 8 oz cream cheese, softened.
• 8 oz sour cream

Mix cream cheese with ranch seasoning until well blended, then add in sour cream. When that is thoroughly combined, add beer until you reach the desired consistency, then mix in cheese. This is excellent served with pretzels. 

Baldpate Inn Cornbread

• Stephanie J Ball (Stephanie made for the progressive dinner at Ravens Nest Oct 2013)

Baldpate Inn Cornbread (An Inn in Colorado)

1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

1/2 cup Monterey Jack cheese grated

1/2 cup Medium Cheddar cheese grated

1 cup all purpose white flour

1 cup yellow cornmeal

4 tsps baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees.   Using an electric mixer, cream butter & sugar, then add eggs one at a time.

Graduall, mix in corn and cheeses.  Combine dry ingredients in separte bowl .  Stir in dry ingredients into batter.  

Spread evenly in a greased 9 x 13 cakepan.  Place in oven and immediately reduce oven temp to 300 degrees.

Bake one hours.   Top will seem moist-looking, not dry as in a cake.   Center should be set, not gooey.   Serve warm.  

Enjoy!

Kashi Hummus Crisps

Got a bag of these chips for my BzzCampaign, they are a pretty good snack. A little "blah" on their own, but the perfect compliment to a dip. Love getting a double dose of hummus by dipping the in roasted red pepper hummus.

Spinach Dip Phyllo (fillo) cups

2 cups parmesan cheese (real parmesan)
1 (10 ounce) box frozen chopped spinach
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
8 oz cream cheese
1/3 cup mayonnaise
2 garlic cloves, minced

Phyllo dough sheets .

Chop artichokes and spinach in food processor
Mix mayo, sour cream, and cream cheese with garlic, then add parmesan, artichokes, and spinach and mix well.

Cut phyllo into small squares and place 4-6 squares in mini muffin tin cups. Brush edges with melted butter and bake at 350 for 4-5 minutes. Fill each cup with spinach dip (a piping bag works well for this), place muffin tin back in the oven and turn off the heat. Check on them after 5 minutes to see if the spinach dip is warm enough and be sure cups aren't getting too brown.

Sausage Cheese Balls

Sausage Cheese Balls
Source: Tablespoon


3 cups Original Bisquick® mix or Healthy Start Bisquick® mix
1 pound pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan or use parchment paper.

Stir together all ingredients, using hands or spoon. If your mixture is too dry add a little more milk. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.