Mix all cereals, nuts and pretzels together in extra large pan and set aside.
In saucepan, mix all seasoning ingredients together, stirring with wooden spoon until it reaches a boil. Pour immediately over Texas Trash, mixing well.
Bake 4 hours at 200\u00b0, stirring every 20 minutes with
wooden spoon.
Store in airtight container.
Yields approximately 4 pounds.
Put sausage in medium saucepan and constantly stir and break up in order to properly brown. Do not drain.
Once sausage is completely browned, add both cans of Rotel.
Let that cook and meld together for about 2 minutes.
Add both cream cheese bars.Constantly stir in order to make sure that cream cheese is completely melted. There should be no lumps of cheese. The cheese melts better with both the hot sausage and Rotel.
Read More http://www.epicurious.com/recipes/member/views/WHITE-TRASH-DIP-50000862#ixzz1b5zhgSbb.
Spread jalapeno bean dip in 3-quart oblong glass dish.
Mash avocados and season with lemon juice, salt and pepper.
Spread over jalapeno dip.
Combine sour cream with mayonnaise and taco seasoning and spread over avocado layer, then add on the following over chopped green onions seeded and pulp, chopped tomatoes, chopped olives and shredded cheese.
Dip can be divided in 2 (1 1/2-quart) oblong glass dishes.
In casserole dish you plan to use, add bean dip on bottom, mix together avocados, lemon juice, salt and pepper and add, mix together sour cream, mayonnaise and taco seasoning mix and add, sprinkle together onions, tomatoes, olives and cheese.
Serve with Doritos.
Combine avocados, lemon juice and salt and pepper.
Mix together the sour cream, mayonnaise and taco seasoning.
Layer ingredients in a flat dish in this order: bean dip, avocado mixture, taco mixture, chopped green onions, chopped tomatoes, chopped ripe olives and cheese.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
Simmer first five ingredients in skillet 5 minutes stirring constantly. Mix together all other ingredients, then pour first mixture over this and mix well. Bake at 250 degrees for 1-2 hours stirring every 20 minutes. Store in tightly covered containers. This recipe is easier if you split it up and make in 2 batches.
and beans (I prefer the Texas beans and fresh pablano pepper
Mix dry ingredients together.
Stir in bacon grease, garlic and Tabasco.
Score an onion; wrap with bacon.
Place in middle of trash and bake for 2 hours at 250\u00b0, stirring frequently.
Melt oleo.
Add Tabasco, Worcestershire and garlic powder. Set oven to 275\u00b0.
Let trash get real hot, stirring occasionally. Pour Tabasco mixture over mix.
Stir real good.
Bake approximately 1 1/2 hours, stirring occasionally.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
Combine 1 cup cooked and chopped shrimp, 1 package softened cream cheese, 1/4 cup each chopped onion, stuffed olives, mayonnaise, 1/4 teaspoon each salt and white pepper.
Garnish with cooked shrimp.
Recipe makes about 2 cups dip.
eat oil to 375.
Dip onion wedge in buttermilk and
Mix all the ingredients into a Texas size (large) pan. Cook at 250\u00b0 for 2 hours. Stir every 15 minutes.
Layer equal amounts of guacamole, dairy sour cream and picante sauce in a clear glass bowl.
Serve with tortilla chips or corn chips.
Serves 8 to 12 people.
ff the excess.
Then dip each cutlet in the egg
-At this point, the dip can be refrigerated until ready
Cook pasta until tender.
Drain all cans of vegetables.
Dice bell pepper (use only the amount for your taste).
Mix all together.
This recipe should be made up the day before you want to serve it.
Keep refrigerated until served.