Bloomin' Onions

4 vidalia onions

Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer

Seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

1. Prepare the dipping sauce and refrigerate for at least 2 hours.
2. Mix the seasoned flour.
3. Mix the batter, dry ingredients first and beer last.
4. Cut about 3/4 inch off top of onion and peel.
5. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
6. Remove about 1 inch of petals from center of onion.
     (Placing the onions in cold water for an hour will help them open up...)
7. Dip in seasoned flour and gently shake to remove excess.
8. Separate petals to coat thoroughly with batter.
9. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
10. Turn over and fry 1 1/2 minutes more or until golden brown.
11. Drain on paper towels.
12. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
13. Serve hot with dipping sauce.

Buffalo Chicken Cups

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

 

Pizza Pull-Apart Bread

1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
32 oz pre-made pizza dough or homemade pizza dough
7 oz sliced pepperoni
8 oz shredded mozzarella cheese
marinara sauce (optional; for dipping)

Preheat oven to 375 degrees F
Separate pizza dough into small bite sized pieces.
In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.
Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat  all three layers again in the same order, and then end with final layer of dough pieces.
Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.

Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

Taco Bites

1 bag of Tostitos Scoops (baked is OK)
1 lb lean ground beef
1 packet of taco seasoning
1 bag of (finely) shredded cheese (Mexican blend)

Toppings (all optional)
shredded lettuce
tomatoes
salsa
sour cream
sliced black olives
chives
hot sauce

Brown hamburger.  Drain.
Add taco seasoning per directions.
Add about a teaspoonful of seasoned meat into each Scoop.
Sprinkle with cheese.
Bake at 400 degrees until cheese is melted.
Add toppings of choice.  Enjoy.

Pumpkin Chiffon Pie

Ingredients:
1 9" pie shell
1 tbsp gelatin
1/4 c. of cold water
3/4 c. brown sugar (packed)
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 1/3 c. pumpkin
3 large eggs
1/2 c. milk
1/4 tsp cream of tartar
6 tbsp sugar

Prepare the pie shell according to directions (or try a Ginger Cookie Crust).
Combine the gelatin and cold water.  Set aside.
Separate the eggs.  Make sure NO yolk gets in with the whites.
In a saucepan, combine all of the remaining ingredients except the egg whites, the cream of tartar and sugar.
Cook over low heat, stirring continually until it has boiled for one minute.
Remove from heat and stir in softened gelatin.
Cool in refrigerator while making the meringue.
With mixer on highest speed, beat egg whites and cream of tartar.  Gradually add sugar until meringue is thick and holds stiff peaks.
Fold cooled filling into meringue and spoon into the pie shell.
Refrigerate until served.

Ginger Cookie Pie Crust

1/2 c. butter
30 or so ginger snaps

Melt butter.
Crush cookies (a rolling pin works well).
Mix together.
Pat and press into 9" pie pan.
Bake at 325 degrees for 10 minutes.
Cool before filling.

Easy Oreo Pie

1 Oreo pre-made crust
2 1/4 c. of milk
1 lg box chocolate pudding
1 tub of Cool Whip
6 Oreo cookies

Pour pudding mix into bowl and add 2 1/4 cups of milk.
Whisk together and then let sit for a few minutes to thicken.
Add a large spoonful of whipped topping into the pudding and whisk until blended. Then let it it sit for a few minutes.
Pour filling into Oreo pie crust. Place in freezer for a few minutes.
Crumble 6 Oreos in a Ziploc bag
Spread the remaining whipped topping on top of the pie until covered.
Sprinkle Oreo crumbs on top of pie.
Place in freezer until its ready to serve.