Jalapeño Popper Dip – Kaitlyn’s

NOTES: This recipe contains a lot of dairy so it is hard to make it overly spicy. You can add chili powder to increase spiciness. You can also add parmesan cheese to complement the umami of the bacon bits. INGREDIENTS: 1/2 small jar of diced pickled jalapeños (taste prior to half jar could be spicy) 8oz cream… Continue reading Jalapeño Popper Dip – Kaitlyn’s

Seasoned Pretzels and Beer Cheese Dip – Maddy’s

NOTE: I stole this from Rick who stole it from Maddy. It is published without permission. Not sorry! PRETZEL INGREDIENTS: 3/4 cup oil 1 packet ranch mix 1 teaspoon cayenne pepper 1 teaspoon garlic salt 1 teaspoon lemon pepper PRETZEL INSTRUCTIONS: Mix and pour over pretzels and stir. CHEESE DIP INGREDIENTS: 2 blocks cream cheese… Continue reading Seasoned Pretzels and Beer Cheese Dip – Maddy’s

Enchilada Stuffed Shells – Danielle

NOTE: If you shred your own cheese, it will melt easier than pre-shredded cheese but this is not required for this recipe. INGREDIENTS 1 box of jumbo pasta shells 2 pounds hamburger 16 oz (2 small cans) refried beans 8 oz. shredded colby jack cheese 8 oz. shredded pepperjack cheese 56 oz (2 large cans)… Continue reading Enchilada Stuffed Shells – Danielle

Smoked Queso

INGREDIENTS: 32 oz. Kraft Original Velveeta Cheese 8 oz. Pepper Jack Cheese 8 oz. Shredded Mozzarella 1 onion (chopped) 1 Tablespoon Minced Garlic 1 10 oz. can Rotel Original Diced Tomatoes And Green Chilies 1 lb. browned breakfast sausage (or hamburger) 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder Alternative Ingredients for a Thinner Queso:… Continue reading Smoked Queso

Chicken Thighs (Andrew’s Smoked)

INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)