Buffalo Cauliflower with Ranch Dip

INGREDIENTS:

Dip:

1/3 cup Greek yogurt

1/3 cup sour cream

1 clove garlic, minced

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon dill

1/4 teaspoon onion powder

pinch each of salt and pepper

Hot Sauce:

1/2 cup hot sauce (like Cholula)

4 tablespoons butter

scant 1/4 cup grated Parmesan cheese

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

Cauliflower:

olive oil, for greasing the pan

1 medium head cauliflower (7 - 8 cups)

salt

INSTRUCTIONS:

Make the dip:
1. In a medium bowl whisk all the dip ingredients together. Cover and refrigerate.
Make the hot sauce:
2. Add the hot sauce and butter to a small saucepan set over medium-low heat. Stir to melt the butter and cook 2 minutes.
3. Remove from heat and stir in the Parmesan, garlic powder and black pepper.
Make the cauliflower:
4. Preheat oven to 375 degrees F. Grease a large non-stick baking sheet generously with olive oil.
5. Cut the head of cauliflower into florets - not too small - they will shrink as they cook.
6. Place the cauliflower in a large bowl and pour the hot sauce over it. Mix it well until the cauliflower are well coated.
7. Spread them out on the baking sheet, drizzle any sauce left in the bowl over them. Sprinkle them lightly with salt.
8. Bake 15 minutes. Remove the pan from the oven and toss the cauliflower, scraping up any sauce that is laying on the bottom of the pan. Spread them out again.
9. Bake 15 more minutes. Take them out of the oven and toss again. Check them with a fork or taste one to see how tender they are.
10. If they're not done put them back in the oven until they are - it shouldn't take longer than another 10 minutes.
11. Serve warm or at room temperature with the ranch yogurt dip.
12. Source: countryliving.com

Cream Cheese Chicken Taquitos

Ingredients

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• 1 to 1 ½ cups shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

Instructions

1. Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
2. Cover and cook on low 8 hours or high for 4 hours.
3. Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
4. Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
5. Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
6. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
7. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.
8. Source: countryliving.com

Chocolate Caramel Nut Popcorn

Ingredients

• 8 cups popped popcorn
• 1 cup Fisher pecans
• 1 cup Fisher walnuts, chopped roughly
• 1 cup milk chocolate chips, melted
• 1 teaspoon Sea Salt, optional

Caramel Sauce

• ½ cup heavy cream
• 1 cup brown sugar, packed
• 4 tablespoons butter
• Pinch of salt
• 1 tablespoon vanilla

Instructions

1. Line a cookie sheet with foil
2. Pop the popcorn and remove any kernels
3. In a small saucepan, combine butter, brown sugar, salt and cream
4. Bring to a boil and cook for 5-7 minutes or until thickened
5. Remove from heat and stir in vanilla
6. Let cool about 10 minutes
7. Note: you may have caramel left over, store in fridge, it goes great on ice cream
8. Transfer to plastic squeeze bottle, optional
9. Pour popcorn onto cookie sheet
10. Melt chocolate chips in the microwave about 1 minute or until smooth (see note for tip)
11. Transfer chocolate to plastic squeeze bottle, optional
12. Drizzle popcorn with chocolate
13. Immediately add nuts
14. Drizzle with caramel
15. Sprinkle on Sea Salt, optional
16. Heat oven to 300 degrees and Bake for 15 minutes
17. Cool completely and break into pieces
18. Source: countryliving.com

Baked Triple Cheese and Salsa Tortilla Chip Dip

INGREDIENTS:

10 to 15 corn tortilla chips (round or triangle)
one 10.75-ounce can Campbell's Cheddar Cheese Soupone 1.25-ounce packet fajita seasoning mix (McCormick, Mrs. Dash, etc.)
one 8-ounce bag shredded cheese, divided (Mexican blend, Pepper Jack blend, etc.)
8 ounces brick-style cream cheese, very well softened to room temp
8 ounces salsa

DIRECTIONS:

1. Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
2. Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
3. Add the soup and lightly spread it evenly over the chips with a spatula or knife.
4. Evenly sprinkle the fajita mix over the top.
5. Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
6. Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is.
7. Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
8. Evenly sprinkle reserved cheese over the top.
9. Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.
10. Serving Suggestions - tortilla chips, bread, crackers, bagel chips, pita chips, mini toast crackers, carrot/celery/zucchni/jicama/cucumber sticks, bell pepper wedges, or eat by the spoonful. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in micro before serving leftover portion. We ate the leftover portion in squares like lasagna.
11. Source: countryliving.com

Baked Tangy Honey Mustard Wings

Ingredients

Chicken Wings:

• 2½ - 3 lbs. of chicken wings (drumettes and wings)
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• ½ teaspoon of chipotle chili powder
• ½ teaspoon of ground cinnamon
• 1 tablespoon of canola oil
• optional garnish: green onions, sesame seeds

Honey Mustard Sauce:

• ½ cup of honey
• ½ cup of dijon mustard (I use stone ground mustard because I like the texture of it)
• ½ teaspoon of ground mustard
• 2 tablespoons of butter

Instructions

1. Preheat oven to 400 degrees.
2. Pat chicken wings dry and place in a large bowl.
3. In a small bowl mix paprika, garlic powder, chipotle chili powder, and ground cinnamon.
4. Sprinkle seasoning mixture over chicken wings and then add canola oil, toss to coat all the wings.
5. Add a wire rack to a baking sheet and evenly spread chicken wings out on wire rack.
6. Bake wings for 20 minutes.
7. Remove pan from oven, flip the chicken wings and bake for an additional 20-25 minutes.
8. In the meantime, heat a small pot to medium high heat. Add in mustard, honey, ground mustard, and butter. Stir until butter is melted and sauce is warm.
9. Add cooked chicken wings to a large bowl with the honey mustard sauce, toss the chicken wings around with the sauce until all the wings are covered.
10. Garnish with sliced green onions and sesame seeds.
11. Source: countryliving.com