Candy Corn Quesadillas

1 rotisserie chicken, cut up
1 jar salsa (16 oz)
1 cup frozen corn (thawed)
1/4 cup barbecue sauce (optional)
1/2 tsp ground cumin
1/2 cup butter, melted
8 flour tortillas, (10 inch)
1 jar salsa con queso dip, warmed
4 cups shredded Mexican cheese blend
2 2/3 cups crushed Nacho flavor tortilla chips, crushed
1/2 cup sour cream

In a Dutch Oven, combine the first 5 ingredients, heat through, stirring occasionally. Brush butter over one side of each tortilla. Place one tortilla in a large skillet, buttered side down. Spread with one cup chicken mixture, top with another tortilla, buttered side up. Cook over medium heat, one or two minutes or until lightly brown on bottom. Turn quesadilla. Spread 1/2 cup queso dip over quesadilla, carefully sprinkle cheese along outer edge. Cover and cook one to two minutes or until cheese begins to melt. Remove to cutting board. Sprinkle chips over queso dip. Cut quesadillas into 6 wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

Witches Brooms & Sauce

Cooking with Mary 10/26/16

1 can Pillsbury refrigerated garlic bread sticks
1 TBSP plus on tsp olive oil1/2 cup Parmesan cheese
2 cups marinara sauce

Heat oven to 350 degrees. Spray 2 cookie sheets with non-stick spray. Unroll bread sticks on work surface and separate to make 16 strips. Cut each of the strips in half lengthwise to make 32 thin strips. Place strips on cookie sheets, one inch apart. Using a small paring knife or kitchen scissors, make 4 thin cuts (2 inches long) on one end of each strip. Spread out cut ends to make bristles on each broom. Twist handle of each broom. Brush dough with oil and sprinkle with Parmesan cheese. Bake ten to twelve minutes or until golden brown. Serve with marinara sauce.

Mary’s Pool Party (or Pond) Hot Dip

(also good cold or at room temperature)
8 oz. package cream cheese, softened
1 cup ranch dip
2 cans Swanson white chicken meat, drained and chopped
1 small package shredded cheddar (mild or sharp)
1/4 cup to 1/2 cup Frank’s hot sauce

Combine cream cheese and ranch dip. Fold in the cheddar cheese, chicken, and hot sauce.Place in microwave safe casserole or serving dish. Microwave on high until cheese melts. Stir until blended and bubbly.
Serve with crackers, pretzels, or a variety of veggies and chips.
A great summertime appetizer… serve by the pool, pond, or deck/patio party and enjoy!

Taco Baskets

1 lb chicken breast
1/4 c red peppers, chopped fine
1 pkg won tons
2 T taco seasoning
1 T water
2 T vegetable oil
1 T Ranch dressing powder
1/2 c buttermilk
1/2 c mayonnaise
1/2 c black olives, finely chopped
1 c Monterey Jack Cheese, Shredded
1 c shredded cheddar
1 T pepper

In a large bowl, mix taco seasoning with water.  Chop chicken into small bits and add.  Preheat oven to 350 degrees.  Spray mini-muffin pans with vegetable spray and gently press won ton into each cup.  Bake skins for five to six minutes.  They brown quickly.  Brown til tips are lightly browned.  Heat 1 T oil.  cook chicken in oil for 6 to 8 minutes over medium heat.  Mix ranch dressing powder with water and let stand for 5 minutes.  Whisk buttermilk and mayo; set aside.  combine cooked chicken, peppers, olives, cheeses and dressing.  stir.  fill each basket with about 1 rounded tsp.  Bake 4 to 5 minutes or til cheese is melted.  Sprinkle with pepper.  Serve warm.  Makes about 36 baskets.

Bacon Roll-Ups

1 lb bacon
1 (8 oz) cream cheese
1 env Lipton Onion Soup Mix
1 loaf of sliced bread

Preheat oven to 350 degrees.  Cut premium bacon slices in half.  Mix cream cheese and onion soup mix well.  Cut crust off bread and save for birds.  Then cut each slice of bread in half.  Spread cream cheese mixture on bread.  Roll up and wrap with the half slice bacon.  Skewer with toothpick.  Line up on a cookie sheet with sides and bake 20 to 30 minutes…(Flip over after 10 minutes or 15 minutes and watch bacon…til it is done)…To keep warm, place in crock pot…then serve.

Health Potato Skins

6 med russet potatoes
1/2 c nonfat shredded cheddar
1 pkg butter substitue mixed with hot water
2/3 c green onions, chopped
1/8 c imitation bacon pieces
nonfat sour cream or lite sour cream

Bake potatoes and cool completely…slice open and scoop out middle.  be sure to leave enough potato to keep shell firm and standing.  Combine butter substitute, onions and bacon pieces.  Divide evenly between 12 potato halves.  Sprinkle with cheese and bake for 5 to 6 minutes at 425.  Top with Salsa or sour cream or other favorite toppings…12 servings.