Danita's Recipe Box

• 2 tbsp butter
• 1 cup Farmhouse Crazy Daizy beer
• 2 tsp Dijon mustard
• 1/2 tsp paprika, plus additional for garnish
• 1/8 tsp ground Cayenne pepper
• 1/4 cup heavy whipping cream
• 2 oz cream cheese
• 2 cups shredded cheddar cheese

Combine the butter, beer, mustard, 1/2 tsp of paprika, and cayenne pepper in a medium sauce pan. Bring to a boil and then reduce to a simmer. Allow the mixture to simmer for 15 minutes, stirring occasionally.

Stir in cream cheese, and heavy cream and shredded cheese. Stir until well combined. Return to stove over low heat and simmer for another 5 minutes stirring frequently.

Transfer to a serving dish and top with additional paprika if desired.

Based on recipe from thismomsmenu.com

• 1 package (8 ounces) Cream Cheese
• 1 can (10.5 ounces) chili
• 1/2 cup shredded chedder cheese
• 2 tablespoons chopped cilantro

Place unwrapped block of cream cheese on microwavable plate; top with chili and cheese. Microwave on high 45 seconds. Sprinkle with cilantro. Serve with crackers.

• 3/4 pound cooked ham, chopped (2 1/4 cups)
• 1 cup shredded Swiss cheese (4 ounces)
• 1/2 cup mayonnaise or salad dressing
• 1 tablespoon honey mustard
• 2 cans (8 ounces each) crescent dinner rolls
• 1 egg white, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together ham, cheese, mayonnaise and mustard. Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet to make 15×12 inch rectangle. Press edges and perforations to seal. Spoon and spread ham mixture lengthwise in 6 inch wide strip down center of dough. With kitchen scissor or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with egg white. Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 3 tablespoons Frank’s® RedHot® Sauce
• 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
• 8 (8-inch) flour tortillas, warmed
• 2 tablespoons vegetable oil
• 1/2 cup blue cheese salad dressing

Place the chicken into a medium bowl. Add the hot sauce and toss to coat. Sprinkle about 3 tablespoons cheese on half of each tortilla. Top each with about 3 tablespoons chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Brush the filled tortillas with the oil. Heat a 12-inch nonstick skillet over medium-high heat for 1 minute. Add the quesadillas in batches and cook until golden brown on both sides. Cut the quesadillas in quarters and serve with the dressing for dipping.

• 2 cups chopped cooked chicken
• 1 can chedder cheese soup
• 1/2 cup salsa
• 10 8 inch flour tortillas

Preheat oven to 425°F. Mix soup, chicken and salsa. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot.

• 6 flour tortillas (8 inches in diameter)
• 1 cup Lloyd’s original barbeque sauce with shredded pork
• 3/4 cup shredded Mexican 4-cheese blend (3 ounces)
• 1/3 cup sour cream, if desired
• chopped tomato, if desired

Heat oven to 350°F. Place 2 tortillas on ungreased cookie sheet; spread about 1/3 cup sauce with pork on each tortilla to within 1/2 inch of edge. Top each with 1/4 cup cheese and 1 tortilla. Bake 8 to 10 minutes or until cheese is melted and filling is hot. Meanwhile, assemble third quesadilla, using up tortillas, sauce with pork and the cheese; bake. Cut into wedges; serve with sour cream and tomato.

• All Natural Pam Butter Flavor Seasoning Spray
• 3 pounds chicken wings (13 to 14 wings)
• 1/2 cup cayenne pepper sauce
• 1 bottle blue cheese dressing

Spray broiling pan with Pam. Cut off and discard chicken wing tips; cut each wing in half at joint. In large bowl, toss wings with pepper sauce until well coated. Place wings on rack, , reserving any sauce remaining in bowl. Spray wings with Pam for 5 seconds. Broil, close to souce of heat, for 15 to 20 minutes until well browned and crisp. Remove pan from oven. Turn wings; brush with remaining sauce and spray again with Pam for 5 seconds. Broil for 15 to 20 minutes longer until well-browned and crisp.

• 2 pounds chicken wings
• 1/2 cup butter
• 2 teaspoons seasoned salt
• 2 cups instant potato flakes

Melt butter in small saucepan. Add 1 teaspoon seasoned salt. Put potato flakes in a bowl.
Dip wings in butter and roll in potato flakes until completely coated. Place on baking sheet. Sprinkle with remaining salt. Bake at 375°F for 35 minutes.

• 20 – 22 slices of white bread (trim crusts off)
• 1 can sweetened condensed milk
• 1 teaspoon worcestershire sauce
• 1/4 cup prepared mustard
• 1 1/2 pounds bacon
• 2 cups shredded cheddar cheese

Roll bread flat with rolling pin, set aside. In small bowl combine sweetened milk, mustard and worcestershire sauce. Cut bacon slices in half. Lay 3 bacon halves closely together on flat surface. Place bread on top of bacon slices and spread mixture on top of bread. Sprinkle cheese on top. Roll bacon around bread, putting toothpicks in to hold them together. Chill. Preheat oven to 375°F. With sharp knife make 3 pinwheels by cutting between each bacon strip. Bake on broiler tray for 30 minutes, until bacon is done.