Mexican Dip

FOR THE SEASONING:

• 1 lb lean ground beef
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• OR
• 1 tablespoon taco seasoning

INGREDIENTS

• 1 (15 oz) can refried beans
• 1 cup salsa of choice
• 1 (4 oz) can diced green chilies
• 1 1/2 cups shredded Mexican cheese blend

FOR TOPPING AND SERVING:

• Diced tomato
• Sliced green onion
• Fresh cilantro, minced
• Sour cream
• Sliced black olives
• Tortilla chips

PREPARATION

1. Preheat oven to 350°F and grease a 9x9-inch baking dish with non stick spray.
2. Heat a large skillet over medium-high heat. Add the ground beef, and season with cumin, paprika, garlic powder, chili powder, and salt and cook until browned and no longer pink, 6-8 minutes.
3. Add beans and stir to combine. Spread evenly across bottom of prepared baking dish.
4. Top with salsa, followed by green chilies. Bake 30 minutes.
5. Top with cheese and return to oven just long enough to melt cheese, 8-10 minutes.
6. Top with tomato, green onion, cilantro, sour cream and black olives, and serve with tortilla chips. 

Little Smokies Wrapped in Bacon

Ingredients

1 pound bacon (not thick sliced)

1 package (14 oz) little smoked sausages

1 cup brown sugar, packed

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Instructions

Cut the bacon into thirds.

Tightly wrap one piece of bacon around one little smokie. Place seam down in a glass 13x9 dish. Repeat with remaining little smokies.

Sprinkle evenly with brown sugar. There should be a thin layer over all the little smokies. Cover and refrigerate for at least 1 hour.

Preheat oven to 350°F. Uncover little smokies and bake for 40-50 minutes. Bacon should be crispy and sugar deeply caramelized.

Philly Cheesesteak Egg Rolls

1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded
12 egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Directions:

Heat olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until it's no longer pink, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place a spoonful of the cooked steak in the center of the wrapper, followed by a spoonful of the sautéed onions and green bell peppers.
Sprinkle a generous amount of shredded provolone cheese on top of the steak and veggies.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the delicious Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce

Buffalo Chicken Cheese Ball

Ingredients

• 8 ounces cream cheese, room temperature
• 1 cup shredded cheddar cheese
• ½ cup crumbled blue cheese
• 1 cup shredded cooked chicken
• ⅓ cup Buffalo sauce
• 2 green onions, chopped
• ½ teaspoon garlic powder

Coating

• 8 Ritz crackers
• 2 tablespoons fresh Italian parsley, chopped
• ¼ cup chopped sliced almonds
• serve with additional Ritz crackers, carrots, celery, and pretzels

Instructions

Cheese Ball

• In a mixing bowl, beat the cream cheese until smooth. With a rubber spatula, mix in the cheddar cheese and blue cheese crumbles.
• In a medium mixing bowl, combine the shredded chicken, Buffalo sauce, green onions, and garlic powder.
• Add the chicken mixture to the cheese mixture and mix with the spatula until completely combined.
• Form mixture into a ball and place onto a large piece of plastic wrap. Wrap tightly and refrigerate for a minimum of two hours or overnight.

Coating

• Crush the Ritz crackers into a shallow baking pan. Add the almonds and parsley and mix well.

Assembly Before Serving

• Remove the cheese ball from the refrigerator, unwrap and roll in the coating to completely cover. It may be necessary to stick some of the crumbs to the sides by hand.
• Serve with additional Ritz crackers, sliced carrots, celery and pretzels.