The Keepers: A Fabulous Collection of Recipes.

By Darlene K. Yow

Our E-version of the "The Keepers" is a fabulous collection of recipes provided through the convenience of E-book. These recipes are easy to prepare and delicious without hard-to-find ingredients and spending all day in the kitchen. You w ill find classics remade like Cheese Enchiladas to new surprises like The Infamous Cheesy Potatoes" that w

• Language: English
• Publisher: Yowbaby, Inc.
• Release date: Jan 9, 2022
• ISBN: 9781735185613

Book preview

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APPETIZERS & BEVERAGES

BUFFALO CHICKEN DIP

(Mmmmmm!! This is amazing!)

INGREDIENTS:

1 (8 oz) package cream cheese, softened

1/2 cup Frank's Red Hot sauce (thick is the best)

1/2 cup crumbled blue cheese

1/2 cup Colby-Jack or sharp cheddar cheese

1/4 cup ranch dressing

1/4 cup blue cheese dressing

1 1/2 cup cook chicken, shredded

2 tablespoons water

2 to 3 green onion, diced

Vegetables or Crackers for dipping

DIRECTIONS:

1.) Heat oven to 350 degrees Fahrenheit.

2.) In medium bowl beat cream cheese until smooth. Add hot sauce, ranch and

      blue cheese dressing. Fold in chicken and cheese until blended.

3.) Spread in ungreased 1 quart baking dish. Top with green onions

4.) Cover lightly with foil. Bake 25 to 30 minutes or until hot and bubbly.

5.) Serve with  vegetables or crackers for dipping.

6.) Refrigerate leftovers.

*  *  *  *

CREAM CHEESE STUFFED JALAPENOS

INGREDIENTS:

 1 can (26 oz) Whole Jalapenos, sliced in half and seeded

 1 8oz Cream Cheese, softened

 2 tablespoons Miracle Whip 

 4 tablespoons green onions, minced 4 tablespoons bell peppers, minced

DIRECTIONS:

 Blend all ingredients except jalapenos. Fill jalapenos with cream cheese mixture. Cover and refrigerate until ready to serve.

*  *  *  *

CHEDDAR STUFFED JALAPENOS

(Whoa!! That’s got some kick to it.)

INGREDIENTS:

1 can whole Jalapenos, seeded and halved

1 small jar of pimientos

1 cup Shredded Cheddar cheese

1 cup Miracle Whip

DIRECTIONS: 

Blend all ingredients minus jalapenos. Fill jalapenos with cheese mixture. Cover and refrigerate until ready to serve.

NOTE: I find whole jalapenos in the Spanish food aisle. Usually, it’s a can with carrots and onions also, but just wash that off the jalapenos  before slicing and discard the rest  (unless you like them, of course.) You will not need the entire can, but I’ve never  been able to find a smaller  size. To use all the jalapenos, you can double the recipe and save any leftover cheese for an super yummy Pimiento-Cheese sandwich.

*  *  *  *

CHILE CON QUESO

(With a chip in his hand, he patiently waits.)

INGREDIENTS: 

1 tablespoon Canola oil

1/2 cup finely chopped onion

1/4 cup Jalapeno, finely chopped

1 /4 cup fresh or frozen green chilies, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon salt

2 tablespoons cornstarch

1 cup chicken broth

8 ounces American cheese cut into little blocks or Velveeta cheese

1 cup chopped tomato

DIRECTIONS:

In heavy pot (preferably cast iron), heat oil on medium-high heat and sauté onion,

jalapeno, green chili, garlic and dry ingredients for 2 to 3 minutes until onion is translucent.

Add chicken broth and heat 4 to 5 minutes, allowing sauce to thicken, then add

the cheese and tomatoes.

Simmer on low heat for 3 to 5 minutes adjusting thickness to taste by adding

additional chicken broth or cheese.

Serve hot. Stirring often.

*  *  *  *

CRISPIX PUPPY CHOW PARTY SNACK

(It’s not really for puppies. It’s for all the cool humans with puppy-dog eyes

hankering for a sweet snack.)

INGREDIENTS:

1 cup (6oz package) semi-sweet chocolate morsels

1/4 cup peanut butter

6 to 8 cups Kellogg's Crispix cereal

2 cups confectioners' sugar

1/2 cup dry roasted peanuts (optional)

DIRECTIONS:

1.) In a large microwave-safe bowl, melt chocolate at HIGH for 1 minute.

      Stir and heat an additional 30 seconds at HIGH or until melted.

2.) Stir in peanut butter and peanuts.

3.) Gently stir Kellogg's Crispix cereal into chocolate-peanut butter mixture, until

      well-coated.

4.) Place confectioners' sugar in 2-gallon storage bag. Add coated cereal to sugar

      and close bag. Gently toss cereal mixture until well coated.

5.) Shake off excess sugar while transferring to an airtight container. Store in refrigerator.

NOTE: This is the perfect party snack, stored in a Mason jar to give to family friends

               or just to cheer up the little ones from a long day at school.

*  *  *  *

FAMOUS DEVILED EGGS

(Deviled eggs. Something no one brings to the party,

but everyone loves when they’re there.)

INGREDIENTS:

2 dozen eggs

2 tablespoons apple cider vinegar

3/4 cup Miracle Whip

1/4 cup mustard

1 to 2 tablespoons sugar

12 medium pimiento stuffed olives, halved

3 tablespoons sweet relish, drained (optional)

Paprika

DIRECTIONS:

1.) Boil eggs in water to one-inch above eggs. Bring to a rapid boil.

      Remove from heat and let stand 15 minutes. Cool eggs completely; peel

      and separate yolks into separate bowl.

2.) Mash yolks with fork until there are no solid pieces. Moisten well with apple

     cider vinegar. Mix in remaining ingredients, minus paprika and green olives.

3.) Fill each egg white with yolk mixture. Sprinkle with paprika and top with half of an olive.

NOTE: These are PERFECT!!

*  *  *  *

INCREDIBLE LAYERED DIP

(So delicious you’re just sad when there’s nothing left after the party to carry  home for yourself.)

INGREDIENTS:

6oz Crabmeat, sliced in small bite size pieces

8oz package Cream Cheese, softened

2 green onions, finely chopped

1 1/2 tablespoon Worcestershire Sauce

1 1/2 tablespoon White Wine (Chardonnay)

1/2 teaspoon Garlic Powder

2 tablespoons Lemon Juice

2 tablespoons Mayonnaise

1 - 8oz Cocktail Sauce

Fresh Parsley, chopped

DIRECTIONS:

First layer: In small bowl, combine cream cheese, white wine, Worcestershire sauce, lemon juice, mayonnaise, green onions and garlic  powder. Spread mixture in shallow    glass serving dish.

Second layer:   Cocktail Sauce.

Third Layer: Crabmeat.

Fourth Layer: Spread with parsley. Cover and chill. Serve with crackers or fresh vegetables.

NOTE: To soften cream cheese place completely unwrapped package in microwave bowl. Microwave on HIGH 10 seconds or just until softened.

*  *  *  *

JALAPENO POPPER DIP

INGREDIENTS:

2 (8oz) packages of cream cheese, softened

1 cup mayonnaise

¾ cup shredded cheddar cheese

½ cup parmesan cheese, halved

1 can (4 oz) chopped green chilis, slightly drained

1 can (4 oz) diced jalapenos, slightly drained or ½ cup chopped fresh jalapenos, seeded

¼ cup butter, melted

½ cup Panko or seasoned bread crumbs

Sprinkling of Salt and Pepper

DIRECTIONS:

1.) Preheat oven to 350

2.) In a large bowl using mixer beat the cream cheese, mayonnaise, cheddar

      cheese, chilis, jalapenos and ¼ cup parmesan cheese until blended.

3.) Spoon into an ungreased 1 ½ quart dish

4.) In a small bowl, combine bread crumbs, ½ cup Parmesan cheese and butter.

      Sprinkle over cheese mixture.

5.) Bake uncovered for 20 to 25 minutes or until topping is a golden brown and

      bubbling around the edges.

6.) Serve with chips, crackers or fresh sliced vegetables.

*  *  *  *

PREPARED OLIVES

INGREDIENTS:

1 (16oz) Jar of Large Spanish Olives, drained

2 cups Clamato Juice

2 tablespoons Soy Sauce

Juice from Fresh Lime

Dash of pepper

Dash of Tabasco sauce (optional)

Four to five small glass, dessert dishes

DIRECTIONS:

1.) Separate olives equally between serving dishes.

2.) Mix remaining ingredients and pour over each dish until olives are covered

      with Clamato juice mixture.

3.)  Enjoy.

*  *  *  *

TEXAS SPICE

INGREDIENTS:

1/2 small purple onion, chopped

1 green bell pepper, chopped

1 bunch green onions, chopped

2 jalapeno peppers, chopped, not seeded

1 tablespoon garlic, minced

1 pint cherry tomatoes, cut in fourths

1/2 teaspoon ground coriander

1 cup chopped fresh cilantro

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can black-eyed