ROTEL Sausage Balls

ROTEL Sausage Balls 1 lb sausage 3 cups Bisquick 8 oz Cheese Whiz 1 can ROTEL diced tomatoes with green chilies Pulse ROTEL in food processor until the tomatoes are broken up into smaller chunks; 10-15 pules. In the bowl of an electric mixer fitted with the dough hook, combine sausage, Bisquick, Cheese Whiz and RO*TEL. Mix until thoroughly combined. Shape into 1-inch balls. (May be frozen at this point). Preheat oven to 400 degrees. Bake for 12-15 minutes, until golden brown.

Sausage and Cheese on Party Rye

Sausage and Cheese on Party Rye 1 pound sausage 1 pound Velveeta cheese 1 Tbsp Worcestershire Sauce 1/4 tsp garlic powder 1 loaf Party Rye Bread Cook sausge until no longer pink. Drain sausage and put in food processor. Pulse until sausage is crumbled into very small pieces. Transfer to bowl and add Worcestershire and garlic powder. Cut Velveeta into small pieces and add to sausage. Microwave for 30 seconds and then stir to combine. Spread a heaping tablespoon onto each piece of party rye bread. You can freeze them at this point. Broil them for 3-5 minutes in the oven and serve. If you freeze them, allow to thaw before broiling in the oven

Slow Cooker Boiled Peanuts

Slow Cooker Boiled Peanuts 2 pounds raw peanuts in the shell 15 cups warm water 3/4 to 1 cup salt 1 Tbsp vegetable oil Rinse the peanuts in cold water. Discard the dirty water . Transfer the peanuts to a 6-quart slow cooker. In a large mixing bowl, combine 15 cups of warm water, the salt and oil. Pour over the peanuts. Cover the slow cooker with the lid and cook on high for 20 hours. If the slow cooker lid doesn't fit tightly, check about halfway through the cooking time. You may need to add more water. Drain peanuts to serve. Read more at https://www.plainchicken.com/2011/09/slow-cooker-boiled-peanuts-quick-fix.html#SZYkdR3qMZ3l4Kmo.99

Cheddar Oyster Crackers

Cheddar Oyster Crackers 1/4 cup vegetable oil 1 box (16 ounces) oyster crackers 6 Tbsp Vermont Cheddar Powder 1/4 tsp garlic powder Preheat oven to 250 degrees. Place crackers in a gallon-size ziplock bag. Pour oil over crackers; seal bag and toss to coat. Add cheddar powder and garlic powder; seal bag and toss again until coated. Bake on ungreased baking sheet for 15 to 20 minutes or until golden brown.

Spicy Ranch Crackers

Spicy Ranch Crackers 1 box Saltine crackers 1 (1oz) package Ranch dressing mix 1/2 to 1 Tbsp cayenne pepper 1 1/2 cups canola oil Combine Ranch, cayenne pepper and oil. Pour over crackers. Toss crackers every 5 minutes for about 20 minutes, until all crackers are coated and there is no more oil mixture at the bottom of the bowl. Store in a ziplock bag.

Zippy Pineapple Dip

Zippy Pineapple Dip 1 (12 to 16-oz) jar Pineapple preserves 1/4 cup prepared yellow mustard 1 (5.5-oz) jar prepared horseradish (Zatarain's) Whisk together all ingredients. Store in refrigerator.

Taco Snack Mix

Taco Snack Mix approximately 24 cups 1 (7.5oz) bag regular Bugles 1 (7.5oz) bag Cheddar Bugles 1 (8oz) bag Pretzel Goldfish crackers 1 (16oz) box Cheez-It crackers 1 (16oz) can peanuts 1 (1oz) package taco seasoning 3/4 cup canola oil In the largest bowl you have (or two large bowls), combine bugles, pretzels, Cheez-It crackers and peanuts. Whisk together taco seasoning and canola oil. Pour oil mixture over bugle mix and toss thoroughly to combine. Store in an air tight container.