French Onion Cream Cheese Dip

1 8 ounce brick of cream cheese softened
1 onion diced
5T. butter
1t. salt

1. In a medium high pan add in butter, onions and salt.
2. Once onions are translucent about 5 minutes it takes then crank heat to very low and cover with tinfoil.
3. Stirring occasionally let cook until brown and super soft, can take around an hour. We are carmelizing onions.
4. Once browned and super sweet take off heat remove tinfoil and let rest.
5. In a mixing bowl or handheld mixer add in cream cheese and whip, then add in onions.
6. Once incorporated let rest in fridge until ready to serve.

Bacon and Ranch Cream Cheese Dip

1 ounce brick of cream cheese softened
1T. dry ranch mix
1/2 cup of cheddar cheese shredded
1/4 cup bacon cooked and crispened and broken into bits

1. Using a mixer or handheld mixer, whip cream cheese and add in ranch dry seasoning for 1 minute at least.
2. Add in cheddar cheese and bacon. Mix for 30 seconds.
3. Place in bowl and refridgerate for a couple hours to let seasonings meld.
4. Serve

Salsa n Queso Cream Cheese Dip

8 ounces of cream cheese softened
1 cup shredded cheddar cheese
1/2 cup salsa
1t. taco seasoning


In a mixer or using a hand held mixer

1. Add cream cheese, shredded cheese and whip it with taco seasoning
2. Then add in salsa and blend well.
3. Then put in bowl and serve or refridgerate.

Double Meat and Dont Hold the Cheese Pizza Rolls

1 cup of sliced pepperonis diced
1 cup crumbled browned sausage
2 cups mozerella cheese
1/2t. oregano
1/2t. garlic powder
1/2t. onion powder
1 onion diced and sauteed in 4T. butter and a sprinkle of salt until brown and soft and carmelized
1 cup mushrooms diced and sauteed with onions
2 cups marinara, just enough to make it wet but not soggy
1 pack of eggrolls
2 eggs mixed with 2T. water for an eggwash
1/2 cup parmesean cheese

Preheat fryer 350

1. In a bowl add the pepperoni, sausage, cheeses, oregano, garlic and onion powder, onions and mushrooms sauteed and marinara sauce add a little at time with marinara, really need it to not be soupy.
2. Lay one eggroll wrapper down and eggwash all around the edges, lay in a diamond shape for easy roll up, put in 2-3T of mix in the middle.
3. Pull up the bottom point and tuck under the mix, then tuck each edge in and roll up tight to enclose the pizza mix.
4. Keep filling until all are done.
5. Place in fryer 1 to 2 at a time and fry until golden brown.
6. Serve as a hor deurve or as a football snack!

**TRICK** To make small ones just buy smaller wrappers such as wonton and make as small eggrolls.

Bacon Ranch Macaroni Salad

4 pieces of bacon cooked until crisp and broken into bits
2 cups of dry seashell pasta cooked until al dente, drained and cooled
1/4 cup frozen thawed peas
1 carrot shredded
1 green onion chopped
1/2 cup shredded cheese
1 small tomato diced
1 cup mayo
2T. dry hidden ranch seasoning...if too strong just add more mayo to offset the taste and make it smoother to palate

1. In a small bowl mix ranch and mayo set aside
2. Mix pasta, bacon , peas. carrot, green onion, cheese and diced tomatoes together.
3. Mix in ranch mayo. Refridgerate for at least a half hour to overnight and let flavors meld.
4. If pasta gets to stiff just add some more mayo, pasta is like a sponge and will soak up anything with moisture.

HomeMade Mashed Potatoes

8 russet potatoes peeled and diced
4T. butter
1/4 cup milk
1t. salt
1t. pepper

1. On medium high heat fill a pot of water to cover diced potatoes and cook until a fork pokes through the middle of a potato without force.
2. Drain potatoes and put in a large mixing bowl
3. With a potatomasher, smash potatoes
4. Add in butter and milt along with salt and pepper mash a bit more to incorporate
5. Serve

Egg Salad Licious!

6 eggs hard boiled
2T. mustard
4T. Miracle Whip
T. mayo
1/2t salt
1/2t. pepper
1/8t. garlic powder
1T. chopped dill pickles
1t. minced onions

1. Chop and dice eggs and put in bowl
2. Add in mustard, miracle whip, salt pepper, garlic powder and mix
3. Add in pickles and onions
4. Let set or serve!