Bacon Wrapped Water Chestnuts

1 can whole water chestnuts
1 package of center cut bacon
1 cup ketchup
1 cup brown sugar
1 tablespoon Worcestershire sauce
toothpicks

Preheat oven to 350 degrees.  Cut the bacon slices in half and then wrap one slice around 1 water chestnut. Put toothpick through the bacon and water chestnut to secure the bacon.  Prepare a foil lined cookie sheet and place the water chestnuts on the pan.  Bake for 25 minutes.  While the bacon wrapped water chestnuts are baking, add the ketchup, brown sugar, and Worcestershire sauce to small sauce pan. Cook on medium heat until brown sugar dissolves, about 5 minutes.  After 25 minutes, take out water chestnuts and cover them with the sauce. Bake again for 25 minutes. Serve warm.

Spicy Spinach Artichoke Dip

8 oz. Cream Cheese
16 oz. Sour Cream
1/2 C. Butter
1 1/2 C. Shredded Parmesan Cheese
14 oz. Can Artichoke Hearts, drained and coarsely chopped
4 oz. Can Jalapenos, diced and drained
10 oz. frozen spinach, thawed and drained
2-3 Garlic cloves, pressed

In a medium pot over medium heat mix together cream cheese, sour cream, butter and parmesan cheese.  Stirring frequently until melted and an even consistency.  It should start to bubble.  Stir in artichoke hearts, jalapenos, spinach and garlic.  Serve hot.

Cream Cheese Rangoon

8 ounces cream cheese, softened

2 tablespoons scallions, minced 

24 wonton wrappers Oil

In a small bowl mix the cream cheese and scallions together. Preheat oil in a heavy bottomed pot, a couple inches high to 350 degrees. Scoop 1 tablespoon mixture in a middle of a wonton wrapper and with your finger add water to the edges. Seal the edges to your liking. Fry, starting with the wontons you made first, they'll be the driest.  Cook until golden brown

Pizza Quesadillas

8 flour tortillas
8 ounces of shredded mozzarella cheese
6 ounces sliced pepperoni
1 (16-ounce) jar of pizza sauce
butter for pan

Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.  Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.  Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).  Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.  Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.

Oreo Fluff Dip

 1 Box White Chocolate Instant Pudding Mix

 2 Cups Milk

8oz Cool Whip

24 Oreos Crushed

2 Cups Mini Marshmallows

 

In a large bowl whisk together the pudding mix and milk for 2 minutes, or until thickened. Add cool whip, oreos and marshmallows, stir well. Refrigerate until ready to serve.

Sweet Pork Toquitos

I always have left overs when I make Cafe Rio Style Pork found a gem of a recipe to use up some of the left overs! Yay :)

 

Cafe Rio Style Pork

7 inch flour tortillas
2 cups Monterey Jack Cheese
Ranch Dressing for dipping (Or whatever sauce you love)

Lightly spray a cookie sheet. Place 1/4 cup of shredded pork on to a tortilla and roll tight. (A little juice may leak out but makes it all the yummier) Sprinkle the top with cheese and place in a 375 degree oven till the cheese melts. About 10 minutes. Remove from oven and let cool for about 5 minutes before serving. Place them on a platter with a bowl of Ranch dressing, and enjoy!!! 

Texas Trash (warm bean dip)

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Cream Cheese Bacon Crescent

1 tub (8oz) Chive and Onion Cream Cheese

3 Slices Bacon, cooked and crumbled

2 cans (8oz each) refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese and bacon in small bowl until well blended. Separate each can of dough into 8 triangles. Cut each triangle in half length wise. Spread each triangle with 1 generous tsp of cheese mixture. Roll up, stating at the shortest side of the triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Fried Ravioli

2 (9 oz) Pkgs. Refrigerated Cheese Ravioli

3 Tbsp. Olive Oil

1 tsp. Garlic, minced

1/2 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh Parsley, minced

1/4 C. Marinara Sauce

Cook ravioli according to package directions just until pasta is very firm; drain well. In a large skillit over medium heat, brown ravioli in oil, in batches, until crispy, turning often. Sprinkle with garlic, salt and pepper while ravioli is frying. Drain on paper towels. Sprinkle with parsley. Serve with warmed marinara dipping sauce.

Stuffed Mushrooms

1 pkg. Cream Cheese, softened

1 pkg. Ground Sausage

Parsley

Mushrooms

Cook sausage and drain drippings. Add to cream cheese. Fold in parsley. Clean mushrooms and remove stems. Stems can be chopped up and added to cheese mixture or discarded, it is up to you. Stuff the mushrooms with the mixture. Bake at 350* for 10-15 minutes.

Chocolate Nachos

6 flour tortillas (8 inches)

7 tablespoons butter, melted, divided

6 tablespoons sugar, divided

1/2 teaspoon ground cinnamon

1/2 cup heavy whipping cream

1/3 cup packed brown sugar

1 square (1 ounce) unsweetened chocolate, chopped

1/2 teaspoon vanilla extract

1/2 cup chopped pecans

Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.

Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.

Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.