Snipe Posted January 29, 2009 Report Share Posted January 29, 2009 Whats on the menu this weekend?? Big time cook out or just a simple snacks and chips... We want to know, Were nosy ... Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted January 29, 2009 Report Share Posted January 29, 2009 Pork BBQ Hot beef, bean, and cheese dip Sweet deer bolony all the normal snacks. AND THE TERRIBLE TOWELS WILL BE WAVING!!! Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted January 29, 2009 Report Share Posted January 29, 2009 (edited) Ribs and: ---------------------------------------------------- Buffalo Chicken Dip 1 lb boneless, skinless chicken breast, cooked and shredded 1 12 oz bottle Buffalo Chicken Hot Sauce 2 8 oz packages cream cheese 19 oz bottle Light blue cheese dressing (or Ranch dressing) 8 oz reduced fat Monterey jack or cheddar cheese, shredded Cook chicken with a few splashes of hot sauce. Shred with two forks. Combine cooked chicken with hot sauce, spread in bottom of a 13x9 inch baking pan. In sauce pan, combine cream cheese and salad dressing until smooth. Pour cheese mixture over chicken then add shredded cheese. Bake at 350 uncovered for 30-40 minutes until bubbly, Don't brown the top. Let stand 10 minutes before serving. Serve with celery or chips. *** Rather than cook and shred checken breasts I’ve found it easier to buy a 1 lb bag of frozen grilled chicken fajita. Let it thaw about half-way and dice it up. Easier and adds even more flavor to the dip. ------------------------------------------- Twice Baked Potato Dip 2 - 8 oz pkgs Cream Cheese 8 oz sour cream 2 cups shreeded cheddar cheese Chopped green onions 8 strips crispy bacon (or bacon pieces in the package in the salad aisle) Mix all ingredients together and bake uncovered at 350 degrees for 50 minutes. Serve with chips. ------------------------------------- Bacon Wrapped Mushrooms 25 slices hickory-smoked bacon 25 whole button mushrooms (approx 1 ½ – 2” in diameter) 2-3 fresh jalapenos tub cream cheese favorite dry seasoning Worcestershire Sauce Preheat oven to 400 degrees F. Remove stems from mushrooms and save for another recipe. Slice jalapenos. Fill cavity of mushroom with cream cheese. Place jalapeno slice on top of cream cheese. Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium cookie sheet with at least 1” between each. Place 2-3 drops Worcestershire Sauce on each mushroom. Sprinkle to taste with preferred seasoning. Bake approximately 30-40 minutes in the preheated oven, until the bacon is brown and becoming crisp. Serve hot. Cover cookie sheet with aluminum foil which makes clean-up easier. For crisper bacon, approximately ½ to 2/3 of the way through cooking drain grease from pan and turn each mushroom over. When removed from oven, place cookie sheet on flat surface slightly elevated on one end – this helps to drain bacon fat before plating. Edited January 29, 2009 by oldksnarc Quote Link to comment Share on other sites More sharing options...
redkneck Posted January 29, 2009 Report Share Posted January 29, 2009 Wait did I hear deer balogna? Do tell.....my heart skipped a beat.... Is that like the summer sausage variety? Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted January 31, 2009 Report Share Posted January 31, 2009 Country ham and biskits,home made salsa and tostidos,home made cheese ball and crackers,and a keg of beer. Quote Link to comment Share on other sites More sharing options...
LifeNRA Posted January 31, 2009 Report Share Posted January 31, 2009 (edited) Wait did I hear deer balogna? Do tell.....my heart skipped a beat.... Is that like the summer sausage variety? Nope! It is a Central Pennsylvania area specialty! Actually it all started in Lebanon County, Pennsylvania. It is sweet and smoked hard. Usually the ends are fought over for! It can be sliced or cut in chunks. When sliced it makes a great sandwich! Did I mention I pick up 40 pounds of it on Saturday??? LOL!!!! Edited January 31, 2009 by LifeNRA Quote Link to comment Share on other sites More sharing options...
stevebeilgard Posted January 31, 2009 Report Share Posted January 31, 2009 Ribs and: ---------------------------------------------------- Buffalo Chicken Dip 1 lb boneless, skinless chicken breast, cooked and shredded 1 12 oz bottle Buffalo Chicken Hot Sauce 2 8 oz packages cream cheese 19 oz bottle Light blue cheese dressing (or Ranch dressing) 8 oz reduced fat Monterey jack or cheddar cheese, shredded Cook chicken with a few splashes of hot sauce. Shred with two forks. Combine cooked chicken with hot sauce, spread in bottom of a 13x9 inch baking pan. In sauce pan, combine cream cheese and salad dressing until smooth. Pour cheese mixture over chicken then add shredded cheese. Bake at 350 uncovered for 30-40 minutes until bubbly, Don't brown the top. Let stand 10 minutes before serving. Serve with celery or chips. *** Rather than cook and shred checken breasts I’ve found it easier to buy a 1 lb bag of frozen grilled chicken fajita. Let it thaw about half-way and dice it up. Easier and adds even more flavor to the dip. ------------------------------------------- Twice Baked Potato Dip 2 - 8 oz pkgs Cream Cheese 8 oz sour cream 2 cups shreeded cheddar cheese Chopped green onions 8 strips crispy bacon (or bacon pieces in the package in the salad aisle) Mix all ingredients together and bake uncovered at 350 degrees for 50 minutes. Serve with chips. ------------------------------------- Bacon Wrapped Mushrooms 25 slices hickory-smoked bacon 25 whole button mushrooms (approx 1 ½ – 2” in diameter) 2-3 fresh jalapenos tub cream cheese favorite dry seasoning Worcestershire Sauce Preheat oven to 400 degrees F. Remove stems from mushrooms and save for another recipe. Slice jalapenos. Fill cavity of mushroom with cream cheese. Place jalapeno slice on top of cream cheese. Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium cookie sheet with at least 1” between each. Place 2-3 drops Worcestershire Sauce on each mushroom. Sprinkle to taste with preferred seasoning. Bake approximately 30-40 minutes in the preheated oven, until the bacon is brown and becoming crisp. Serve hot. Cover cookie sheet with aluminum foil which makes clean-up easier. For crisper bacon, approximately ½ to 2/3 of the way through cooking drain grease from pan and turn each mushroom over. When removed from oven, place cookie sheet on flat surface slightly elevated on one end – this helps to drain bacon fat before plating. can i come? :D Quote Link to comment Share on other sites More sharing options...
rookieee Posted January 31, 2009 Report Share Posted January 31, 2009 tuna tataki, Florida spiny lobster, fresh stone crab claws that will get out of the traps first light sunday,potato salad,fried green beans ,and lots of cold beer:cool::eek: Quote Link to comment Share on other sites More sharing options...
Shaun_300 Posted February 1, 2009 Report Share Posted February 1, 2009 Nope! It is a Central Pennsylvania area specialty! Actually it all started in Lebanon County, Pennsylvania. It is sweet and smoked hard. Usually the ends are fought over for! It can be sliced or cut in chunks. When sliced it makes a great sandwich! Did I mention I pick up 40 pounds of it on Saturday??? LOL!!!! DUDE!!! One of my uncle's bear hunters from Ohio was up for a visit a few weeks back and brought some bear bologna that looked just like that, packaging and everything! He said it was made by the Mennonites, man was it ever good!!!!!! :p:D:D Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted February 10, 2009 Report Share Posted February 10, 2009 can i come? :D Sorry. Just checked thread and found your request. You sure could have. Plan on next year. Quote Link to comment Share on other sites More sharing options...
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