Brown hamburger meat and sausage. Drain. Mix with cheese and cheese dip. Heat on low until cheese melts. Eat with tortilla chips.
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.
risp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl
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.
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.
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.
s a nice runny dip after all the cheese is melted.
Toss the cheese and cornstarch together in a saucepan.
Add all other ingredients and cook over medium heat, whisking often until the cheese is melted and smooth.
While hot it will have a sauce-like consistency (perfect for pouring over nachos). As it cools it will thicken and become a dip-like consistency. Whisk occasionally to mix in the skin that forms on the top.
Stir in additional evaporated milk or regular milk to achieve the desired consistency if you want to use it as a pourable sauce.
Mix together ingredients and place in small baking dish or microwavable container.
Bake approximately 30 minutes at 350\u00b0 or 5 to 10 minutes in microwave on High until bubbly and lightly browned.
Serve with crackers (preferably rye or pumpernickel). Then as everyone is raving over this dish, don't tell them what's in it or how easy it was to make.
This way you will get invited to every party and asked to bring the cheese dip.
If you give away the recipe, you may have to stay home.
Drain.
For the cream cheese dip, hard boil 4 eggs. Place
efrigerator.
To make the cheese dip, mix 1 1/3 cup
Crumble in the hard goat cheese and mix in half the
ver the cooked vegetables, Guyere cheese, and mozzarella.
Roll up
Brown ground beef and onion, until meat is no longer pink and onion is soft.
Add the water and taco seasoning.
Simmer until most of the water is evaporated.
Add the beans and the cheese dip.
If mixture is still too thick to your liking, add more water.
Simmer on low for 10 minutes.
Garnish with your favorite toppings.
Soften cream cheese in microwave on High for 1 minute.
Add can of chili and the diced chilies (if you like) and mix with a spoon.
Microwave for 1 minute on High.
Blend well and put into a pie or quiche dish.
Top with 1 to 2 cups of Cheddar cheese and put in a preheated 325\u00b0 oven until cheese is melted.
Serve warm with tortilla chips.
To
one
can
Ro-Tel
tomatoes and green chilies, add 1 pound of cheese which has been melted in a double boiler.
Mix together.
For the Broccoli Cheese Dip: Place Reynolds KITCHENS(R) Slow
blender, combine milk, blue cheese,and egg; cover and blend
or tacos.
Cut the cheese into cubes and throw them
Spread bean dip in bottom of 9 x 13-inch pan.
Mix lemon juice, avocado, garlic salt, sour cream, mayonnaise and taco seasoning together.
Spread on top of bean dip.
Layer tomatoes, onions and cheese dip.
Top with black olives.