Bacon Jalapeno Ranch Dip

Are you into watching sports? I am not. I like soccer live and gymnastics during the olympics, but that is all. So when fall rolls around and it's football season and then basketball season, I don't care. I only watch the Superbowl for the commercials. My husband likes these sports, but thankfully he doesn't put up a fight when it's evening and my shows are on. Like he'd stand a chance anyway. Psh. However I do love all the food and treats that accompany sports parties. Like Cowboy Caviar, Mexican Egg Rolls or Golden Graham S'mores.

This Bacon Jalapeno Ranch Dip fits right into that category. You can add more or less Jalapenos and hot sauce depending on your spicy tolerance level.

Printable Version

Ingredients

6  green onions (sliced) 
1/3 C. jalapeno peppers (sliced, diced) 
1/2 C. shredded cheddar cheese 
1 1/2  C. sour cream 
1 1/2  C. mayonnaise 
1  packet of ranch dressing mix, dry not prepared
2  tsp. hot sauce 
8  bacon strips (cooked crisp and crumbled) 

Directions

Combine all ingredients in a medium bowl. Refrigerate for two hours so the flavors can meld. Serve with crackers, chips or veggies. You can save about a tablespoon of the bacon crumbles to garnish on top if you like.

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Jalepeno Popper Pull-Aparts

I never used to like Jalapenos until I met my husband. He loves spicy food. The spicier the better. Even though I have a Hispanic background, I am a wimp when it comes to spicy food. I love Mexican food, but in a mild form. Now I love jalapenos. And I really love Jalapeno Poppers. So this Pull-Apart version is perfect. The bread helps tame the spicy jalapenos. My husband inspected one and asked how I got the filling inside since there were no holes or seams showing. I just said that I am magic. He then rolled his eyes and popped it in his mouth. We're cool like that.

Printable Version

Ingredients

1 can crescent rolls or crescent sheet

1/4 C. cream cheese

12 jalapeno slices

1/4 C. shredded cheddar cheese

1/4 C. cornmeal

2Tbsp. butter, melted

Directions

• Open rolls or crescent sheet and unroll. If using rolls, do not separate into triangles; press seams together.
• Using a pizza cutter, cut into 12 squares.
• Place 1 tsp. cream cheese and 1 jalapeno slice onto each square.
• Bring corners together and pinch to seal. 
• Roll in cornmeal and place seam side down in a greased loaf pan.
• Pour melted butter over rolls and bake at 350 for 20-25 minutes until golden.
• Sprinkle cheese over rolls and bake 1 minute until melted.
• Remove from oven and serve.

Note: You can double this and bake it in a 8x8 or 9x9 dish.

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Veggie Bars

Hello dear readers from Mandy's Recipe Box!

We at MadeFromPinterest are tickled pink to be back at Mandy's great site! Last month we guest posted here on my sister Tracy's Homemade Marshmallow Fondant . If you missed it, then make sure you check it out. It seriously was beautiful! And today it's my turn to bring you an eye-catching appetizer so let's get started! Are you famous for a specific recipe that you have? Four years ago, my husband and I moved from Southern California to Utah and soon after I was invited to a potluck brunch. Wondering what I should bring, these Veggie Bars came to mind. Back in California, I had made these a lot and my friends were probably very used to them. But now we were in a new neighborhood and a new community and that meant that all of my recipes were new! YES! I was going to bring these Veggie Bars. I arrived early carrying these beautifully colored, eye-catching bars and the hostess oohed and aaahed appropriately. She had never seen them before. See what I mean? My old recipe had become new! As the guests arrived, these veggie bars were the topic of conversation and I now became famous because of this veggie bar recipe. Martha would be proud. If you'd like to become rich and famous too, okay maybe not rich, but maybe famous for these bars, make these for your next event!

Ingredients:

 2 packages crescent rolls
 1/2 cup mayonnaise
 1/2 package ranch dressing mix
 1 (8 ounce) package cream cheese, softened
Grated cheese
  Suggested Vegetables: cauliflower, diced broccoli, diced zucchini, diced carrot, finely grated celery, diced red peppers or green pepper, diced green onion, cut tomato, diced
  Instructions:
 Roll out then press down your crescent rolls into a jelly roll pan with sides. Don't judge me for my well-used pan!

 

Bake at 350 for 10-12 minutes or until golden brown. Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy. Spread over cooled crust:

 

Then just start layering whatever veggies you have chosen over the entire crust - garnish with a little grated cheese and it will make a beautiful masterpiece like this:



These are light, fresh and a great appetizer for the summer. And they just MIGHT make you famous! Thanks so much Mandy for having us today. We'd love for you to hop on over to madefrompinterest.net and say hello!

   

You can also find us on Pinterest │ Facebook │ Twitter │ Instagram │ StumbleUpon │ Hometalk

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Mexican Egg Rolls

...and a giveaway! Stick around for that.

I have made Philly Cheese Steak Egg Rolls and they were a hit. So I knew I wanted to try these Mexican Egg Rolls the second I saw the recipe. I may have had 3. They are not spicy at all, but you could add a kick by using jalepenos if you want. Try garnishing them with avocados and sour cream for a fresh taste.

Printable Version

Ingredients

1 Tbsp. oil

1/2 C. onion, finely chopped

2 boneless, skinless chicken breasts, cooked and shredded

4-oz. can chopped green chiles

1/2 C. chicken broth

1/2 tsp. garlic, minced

salt and pepper to taste

12 egg roll wrappers

1 C. shredded cheddar cheese

oil for deep frying

Garnish: guacamole, salsa, sour cream

Directions

• Heat oil in a large skillet over medium heat. 
• Saute onion in oil until translucent.
• Add chicken, chiles, broth, garlic, salt and pepper.
• Simmer until mixture thickens and most of the liquid cooks out.
• Divide mixture evenly among egg roll wrappers.
• Top each with some cheese.
• Wet all 4 edges of the wrapper and roll up, egg roll style.
• Heat enough oil to cover egg rolls in a fryer or skillet on medium-high heat. 
• Fry rolls a few at a time until golden on all sides.
• Drain on paper towels.
• Serve with garnish. Serves 4-6.

My Notes: I used a 13 oz. can of shredded chicken from Costco instead of 2 chicken breasts. I also filled them a little fuller and got 7 egg rolls instead of 12.

Now for the giveaway...One of you will win a copy of Gooseberry Patch's Game Day Fan Fare cookbook.

It's filled with over 240 recipes, plus lots of tips and inspiration for the perfect game-day or tailgating get-together. Chicken Wings 4 Ways, Candy Bar Pie, Game Day Meatballs and Slow Cooker Buffalo Chicken Nachos are just a few of what you will find inside.

The winner has been chosen! It's Jennifer Grimm! Thanks for entering and I will have more giveaways soon...

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Super Bowl Goods Round-Up

I've said it before: I'm not a fan of watching football. Or any sport, really. Except soccer. I can watch soccer. Live. Not on t.v. 

However, I am a fan of getting together, no matter the reason, and eating some great food. So I am rounding up foods I've made that would be great for the Super Bowl.

Or watching Pretty Little Liars.

{Just click on the picture to go to the recipe}

Those are just a few that would make great party food.

Go Patriots!
{I had to say that-it's my husband's team}

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