Ingredients

• 2 8oz. softened cream cheese
• 3/4 cup Frank's hot sauce
• 3/4 cup Chunky Blue Cheese dressing
• 2 cups diced grilled chicken (Easiest to get the grilled chicken from the grocery salad bar)
• 2 cups of shredded sharp cheddar cheese

Preparation

• Mix the cream cheese and Frank's hot sauce
• Add the blue cheese dressing, chicken and shredded cheese
• Bake for 30 minutes at 350.  
• Serve with tortilla chips or celery sticks

Double recipe for a larger group (10 people)

Ingredients

• 4 C fresh corn (frozen is okay)
• 6 lg. eggs
• 2/3 C cream
• 3 T flour
• 1 Chopped Anaheim chilie
• 2 C grated cheese (cheddar, jack or both)
• 1 t salt
• ½ stick butter

Preparation

• In a large bowl whisk eggs and add cream, salt, flour, chilies and cheese.
• Puree 3 C of the corn and add to the egg mixture along with remaining corn
• Put butter in baking dish and put in preheating oven
• When butter is melted and add corn mixture
• Bake at 350 and check after 30 min

Ingredients

• 1 (1-oz.) envelope Ranch dressing mix
• 1 1/2 cups light sour cream
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Potato chips or assorted raw vegetables

Preperation

• Whisk together first 4 ingredients
• Cover and chill 30 minutes
• Serve with chips or assorted raw vegetables

Ingredients

• 1 (14 ounce) can artichoke hearts, drained
• 1/3 cup grated Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon minced garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/3 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese

Preparation

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish
• In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic and pulse until chopped, but not ground
• In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese.
• Stir in artichoke mixture
• Spoon into prepared baking dish
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly

Ingredients

• Chicken (boneless/skinless), 8 oz.
• Jerk Spice, 3 oz.
• Tortilla Chips, 12 oz.
• Your Favorite Cheddar Cheese Sauce, 8 oz.
• Pico De Gallo, 8 oz.
• Scallions, 4 oz.
• Sour Cream, 4 oz.
• Cole Slaw, 8 oz.

Preparation

• Coat outside of chicken jerk seasoning, approximately 2 oz.
• Grill or bake chicken to an internal temperature of 165 degrees
• Shred chicken into bite size pieces - set aside
• Mix sour cream with remaining jerk seasoning, approximately 1 oz. - set aside
• Heat cheddar cheese sauce
• Dice scallions - set aside
• Prepare or use prepared cole slaw - set aside
• Line platter with tortilla chips, top with: chicken, cheese sauce, pico, scallions, sour cream and cole slaw

Ingredients

• ¼ lb All-Beef Hot Dog
• 1 Gourmet Hot Dog Bun
• 1 ounce Blue Cheese Crumbles
• 1 ounce Cooked Bacon Bits
• ½ ounce Red Onions, Diced
• 1 ounce Blue Cheese Dressing

Preparation

• Cook hot dog on a grill until it reaches an internal temperature of 165 degrees
• Place cooked hot dog in gourmet hot dog bun
• Top hot dog with 1 ounce of blue cheese crumbles
• Add 1 ounce of cooked bacon bits on top of hot dog
• Sprinkle with ½ ounce of diced red onions
• Top with 1 ounce of blue cheese dressing

Ingredients

• Smoked Brisket, Chopped and heated 24 oz
• Bacon 12 slices
• Eggs 6
• Cheddar cheese sauce, warm 1 ½ cups
• Malted Beer Grain Syrup, warm 1 ½ cups
• Fried Bread 6 pieces
• Fried Bread
• All-purpose flour 3 cups
• Baking powder 3 tsp, heaping
• Salt ¼ tsp
• Milk ¾ cup
• Water as needed, approx. ¼ cup
• Oil as needed for frying
• Malted Beer Grain Syrup
• Malted grains, milled 1 lb
• Water 3 qts
• Sugar 2 cups

Preparation

Fried Bread Directions

• Mix flour, baking powder, and salt
• Mix in milk
• Add water as needed to bring all ingredients together and form a dough
• Divide into golf ball size balls, approx. 3 ounces
• Press into a flat circle using your fingertips
• Fry in 350 degree oil, approx. 2 min on each side until golden brown

Malted Beer Grain Syrup

• Bring water to a temperature of 160 degrees
• Place grains in an insulated cooler or ice chest
• Pour water over grains a little at a time, stirring as you add the water
• Cover and let sit for 1 hour stirring about every 20 min
• Strain out liquid. Bring to boil and reduce to 2 cups
• Mix liquid with sugar and heat until all sugar is dissolved

Sandwich Directions

• Fry bacon and over-easy egg
• Place 4 ounces of brisket on 1 piece of bread and drizzle all with ¼ cup syrup
• Add ¼ cup of cheddar cheese sauce, 2 slices of bacon, and 1 over-easy egg
• Serve with a knife and fork

Ingredients

• Short Rib Meat 2 lbs
• Salt 2 tbsp
• Pepper 1 tbsp
• Oil, canola as needed for searing
• Onion, chopped ¼ cup
• Carrots, chopped ¼ cup
• Celery, chopped ¼ cup
• Garlic clove, minced 3 ea
• Thyme 1 tbsp
• Bay leaf 1 ea
• Merlot ½ cup
• Beef stock 2 cups
• Tomato sauce 8 oz
• Corn starch as needed for thickening
• Grated Parmesan 1 cup
• Granulated Garlic 1 tbsp
• Dried Parsley Flake 1 tsp
• Dried Basil 1 tsp
• Dried Chive 1 tsp
• Texas toast 16 slices
• Caramelized Onions 2 cups
• Slice Havarti Cheese 8
• Sliced White American 8
• Butter, melted 1 cup

Preparation

Short Ribs Directions

• Season short ribs with salt and pepper
• Sear in pan with oil and remove
• Add carrots, celery, and onions and cook until tender
• Add garlic, thyme, bay leaf, and deglaze with wine and stock
• Add meat and cook until the meat is fall apart tender
• Remove short rib and shred
• Thicken liquid with cornstarch and add to short rib

Parmesan Mix Directions

• Combine Parmesan, granulated garlic, parsley flake, basil, and chive

Sandwich Directions

• Brush one side of each slice of bread with butter and dip the buttered side in parmesan mix
• Place American cheese on the unbuttered side of bread
• Place 4 oz of short rib on cheese
• Place ¼ cup of caramelized onion on short rib
• Place 1 slice of Havarti cheese on onions
• Place slice of bread on top, unbuttered side on the inside, parmesan and buttered side facing out
• Griddle the sandwich on each side until the parmesan forms a golden brown crust