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Esco’s Baked Jalapeños

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Ingredients
  • 25 medium grapes
  • 1 8 ounce ground beef1 10 ?-ounce can condensed cheddar cheese soup, undiluted1 ? cups milk1 cup frozen shredded hash brown potatoes1 4-ounce can chopped green chilies <br /
  • 3 cups spiral pasta, cooked according to package directions2 pounds ground beef2 small chopped onions1 minced garlic clove1 26-ounce jar spaghetti sauce1 4?-ounce can sli
  • teaspoon Worcestershire sauce
  • 4 bacon Jiffy? Mix pie crust1 jar Old English cheese
Servings
people
Ingredients
  • 25 medium grapes
  • 1 8 ounce ground beef1 10 ?-ounce can condensed cheddar cheese soup, undiluted1 ? cups milk1 cup frozen shredded hash brown potatoes1 4-ounce can chopped green chilies <br /
  • 3 cups spiral pasta, cooked according to package directions2 pounds ground beef2 small chopped onions1 minced garlic clove1 26-ounce jar spaghetti sauce1 4?-ounce can sli
  • teaspoon Worcestershire sauce
  • 4 bacon Jiffy? Mix pie crust1 jar Old English cheese
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Instructions
  1. Cut jalapeno peppers in half lengthwise and remove seeds
  2. Cook peppers in boiling water 5-10 minutes
  3. Drain well
  4. Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well
  5. Place 1 teaspoon cheese mixture in each pepper half; sprinkle with bacon
  6. Place on a baking sheet
  7. Bake at 400 degrees for 5 minutes or until cheese is melted
  8. Yield: 50 appetizers
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Zesty Fiesta Sausage Dip

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Servings
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Ingredients
  • 1 package salad oil? cup wine vinegar1 teaspoon salt2 teaspoons sugar? teaspoon paprika1 small cauliflower, broken into small pieces? cup stuffed olives, sliced1
  • 1 cup cracker crust
  • 1 16 ounce water1 ? teaspoon salt1 large head cauliflower, broken into flowerets (about 6 cups)2 large ripe tomatoes1 cup grated cheddar cheese? cup butter, melted <br
  • 3 pickled jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 16 ounces ground cumin2 limes, squeezed2 cans black beans1 onion1 each: green, red and yellow peppers
  • cups package butterscotch chips 14-ounce can Eagle Brand Condensed Milk
  • ½ cup package powdered sugar, sifted1 ? cups marshmallow cr?me1 ? teaspoons vanilla extract1 14-ounce package caramels3 tablespoons water2 cups chopped pecans
  • Green onions
  • package Neufchatel cream cheese
? cup shredded cheddar cheese

  • Ritz ripe tomatoes (about 25 tomatoes) peeled
Servings
people
Ingredients
  • 1 package salad oil? cup wine vinegar1 teaspoon salt2 teaspoons sugar? teaspoon paprika1 small cauliflower, broken into small pieces? cup stuffed olives, sliced1
  • 1 cup cracker crust
  • 1 16 ounce water1 ? teaspoon salt1 large head cauliflower, broken into flowerets (about 6 cups)2 large ripe tomatoes1 cup grated cheddar cheese? cup butter, melted <br
  • 3 pickled jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 16 ounces ground cumin2 limes, squeezed2 cans black beans1 onion1 each: green, red and yellow peppers
  • cups package butterscotch chips 14-ounce can Eagle Brand Condensed Milk
  • ½ cup package powdered sugar, sifted1 ? cups marshmallow cr?me1 ? teaspoons vanilla extract1 14-ounce package caramels3 tablespoons water2 cups chopped pecans
  • Green onions
  • package Neufchatel cream cheese
? cup shredded cheddar cheese

  • Ritz ripe tomatoes (about 25 tomatoes) peeled
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Instructions
  1. Cook sausage and onion over medium-high heat until meat is thoroughly cooked and no longer pink
  2. Stir in jalapeno and banana peppers
  3. Cover and cook 1 ½ minutes
  4. Reduce heat to medium
  5. Stir in cream cheese and chopped tomatoes
  6. Cook uncovered until heated through, about 5 minutes
  7. Fold in red pepper and add green onions and cilantro, if desired
  8. Serve warm with chips or crackers
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Creamy Cheese Chicken Noodle Soup

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Servings
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Ingredients
  • 2 large can of chicken breast meat 2 8-ounce packages cream cheese 3 cups cream of chicken soup
  • 1 large and sugar mixture, reserved for later
  • 1 12 ounce peanut oil or other oil1 cup chopped onion1 2 ?-pound broiler chicken, cut into quarters2 teaspoons salt
  • 8 ounces sour cream
  • 4 ounces package cream cheese, softened3 tablespoons mayonnaise 1 teaspoon soy sauce1 6-ounce can white chicken, drained2 tablespoons fresh chives, chopped P
  • 4 ounces Garnish:
  • 5 tablespoons butter
  • salt and pepper, to taste
Servings
people
Ingredients
  • 2 large can of chicken breast meat 2 8-ounce packages cream cheese 3 cups cream of chicken soup
  • 1 large and sugar mixture, reserved for later
  • 1 12 ounce peanut oil or other oil1 cup chopped onion1 2 ?-pound broiler chicken, cut into quarters2 teaspoons salt
  • 8 ounces sour cream
  • 4 ounces package cream cheese, softened3 tablespoons mayonnaise 1 teaspoon soy sauce1 6-ounce can white chicken, drained2 tablespoons fresh chives, chopped P
  • 4 ounces Garnish:
  • 5 tablespoons butter
  • salt and pepper, to taste
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Instructions
  1. Boil chicken until tender, remove chicken from broth and remove from bone, chop well and set aside
  2. Cook noodles in chicken broth 10 minutes, stirring often
  3. Add soup, butter, sour cream, cream cheese and Velveeta cheese; stir until all cheeses are melted and add salt and pepper
  4. Lower heat to simmer add chopped chicken and simmer 20-25 minutes
  5. Stir often
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Baked Red Snapper

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Ingredients
  • Olive Green Giant? Mexicorn1 package Mahatma?-rice
Servings
people
Ingredients
  • Olive Green Giant? Mexicorn1 package Mahatma?-rice
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Instructions
  1. Spray baking dish heavily with garlic-flavored Pam
  2. Place fish fillets in dish
  3. Coat with olive oil and lemon juice
  4. Heavily sprinkle with Cavenders seasoning, paprika and parsley
  5. Broil until done
  6. G
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Baked Parmesan Fish

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Servings
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Ingredients
  • 4-5 fillets beaten eggs1 cup yellow cornmeal2 teaspoons baking soda1 teaspoon salt1 17-ounce can cream style corn1 cup milk
Servings
people
Ingredients
  • 4-5 fillets beaten eggs1 cup yellow cornmeal2 teaspoons baking soda1 teaspoon salt1 17-ounce can cream style corn1 cup milk
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Instructions
  1. Place fish fillets in a baking dish
  2. Melt ? stick of butter
  3. Spoon over fish
  4. Sprinkle with lemon pepper and salt
  5. In a bowl add cracker crumbs, parmesan cheese and parsley
  6. Mix
  7. Melt 1 stick butter,
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Bean Dip

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Servings
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Ingredients
  • 2 cans sugar1 cup white Karo? syrup1 cup peanut butter1 cup coconut4 cups cornflakes
Servings
people
Ingredients
  • 2 cans sugar1 cup white Karo? syrup1 cup peanut butter1 cup coconut4 cups cornflakes
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Instructions
  1. Drain cans and mix all ingredients together
  2. Serve with your favorite chips!
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Blackberry Stack-ups

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Servings
people
Ingredients
  • Pastry pork roast (3-4 pounds)2 tablespoons olive oil2 cups red wine1 cup cranberries, finely chopped
Servings
people
Ingredients
  • Pastry pork roast (3-4 pounds)2 tablespoons olive oil2 cups red wine1 cup cranberries, finely chopped
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Instructions
  1. In mixing bowl, stir together flour and salt
  2. Cut in shorting until pieces are the size of small peas
  3. Sprinkle 1 tablespoon of water at a time until soft dough is formed
  4. Divide into 5 balls
  5. On ligh
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BLT Dip

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Ingredients
  • 2 cups cranberry juice2 small cans lemon juice, frozen1 quart pineapple juice2 cups sugar2 quarts ginger ale
Servings
people
Ingredients
  • 2 cups cranberry juice2 small cans lemon juice, frozen1 quart pineapple juice2 cups sugar2 quarts ginger ale
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Instructions
  1. Mix all ingredients and enjoy!
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Black-Eyed Pea Soup

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Course Soups
Servings
people
Ingredients
  • 1 pound (4 cups) cranberry juice cocktail, chilled? cup orange juice1 2-liter bottle chilled ginger ale Ice Cubes Mint sprigs, orange slices and cranberries for
Course Soups
Servings
people
Ingredients
  • 1 pound (4 cups) cranberry juice cocktail, chilled? cup orange juice1 2-liter bottle chilled ginger ale Ice Cubes Mint sprigs, orange slices and cranberries for
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Instructions
  1. Cut sausage into small pieces, saut? and drain
  2. Saut? pepper and onion
  3. Mix all ingredients and simmer until hot
  4. Serve with grated cheese and warm corn bread
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Blueberry Cream Cheese Pound Cake

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Ingredients
  • 1 package uncooked white rice
Servings
people
Ingredients
  • 1 package uncooked white rice
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Instructions
  1. Preheat oven to 350 degrees
  2. Spray 9x5x2-inch loaf pan with nonstick cooking spray; line bottom with parchment paper
  3. Place 1/4 cup dry cake mix in medium bowl; add blueberries and toss until well coa
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