Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
edium sized bowl, mix cream cheese, chili, and cheddar. Pour mixture
ith plastic wrap and refrigerate for at least 4 hours.
Brown meat in skillet. Drain. Add taco mix and water. Bring to boil, reduce heat and let simmer for about 15-20 minutes. Add nacho cheese dip and Ro-Tel tomatoes. Heat and empty into bowl or pour into crockpot on low heat.
Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
afe bowl. Microwave on high for 5 minutes, stopping to stir
Cheese Dip:
In a sauce pan, mix all ingredients together.
Stir on low heat till fully melted.
Turn off heat and let dip sit 1 hour to thicken.
Beans:
In a microwave dish, mix beans, butter, and garlic salt.
Microwave till warm and mix well.
Nachos:
On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
Bake on 350 degrees for 15 minutes.
Serve with salsa or avacodo dip.
0 mins. Drain.
For the cream cheese dip, hard boil 4 eggs
an of boiling, salted water for about 20 mins. Drain them
he yeast dissolves, set aside for 10 minutes. Meanwhile, in a
otatoes in boiling salted water for about 25 mins. Drain, then
Cut cheese into cubes in a saucepan; add salsa to keep cheese from sticking.
Brown hamburger; drain.
Salt and pepper to taste. Add Tabasco sauce.
Combine hamburger and cheese.
Excellent dip for nachos or taco salad.
asserole dish spread the cream cheese evenly all over the bottom
Cube cheese in 1/2-inch cubes.
Put in microwave-safe bowl. Empty Ro-Tel in blender container and blend at high speed until liquefied.
Pour over cubed cheese.
Microwave on Medium-high for 4 minutes. Let set 2 minutes and stir.
Microwave again if cheese is not melted.
Good chilled as dip or heated for nachos.
Drain a little of the juice from the tomatoes.
Mix cheese and tomatoes in double boiler; cook until melted.
Serve with nachos or any Mexican-type chips.
Bring peppers to boil for 5 minutes.
Drain and let cool. Place in blender with tomato sauce and blend well.
In saucepan, saute this with onions for 10 minutes.
Add cheese and beans. Stir until cheese is melted and mixed well.
Great as a dip for nachos or Doritos.
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds.
Stir until smooth. If it seems too thin, keep stirring.
Serve with flour tortillas or tortilla chips.
For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.
Mix cream cheese, picante sauce and onion together.
Spread over shallow pan.
Top with tomato and cheese.
Serve with nachos.
In a microwavable bowl pour the mexican style cream and put the 2 pieces of cheese on top.
Microwave for 30 seconds and stir, then microwave for another 30 seconds or until cheese is melted.
Serve with Tortilla chips, or on your favorite Mexican food such as in place of other cheese on Tacos or Nachos.
To make it spicy, you can add diced pickled Jalapenos.