0128HPJrecipesFEB4ko.cfm Spicy and sweet recipes from HPJ readers
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Spicy and sweet recipes from HPJ readers

Have a little bit of Mexican food and follow it up with a sweet surprise for dessert this evening. These recipes were all finalists for their respective categories in the Down Country Roads Home Cookin' cookbook, Vol. 2. The cookbooks are available at www.hpj.com:8000/journal/store/xcart/product.cfm?CatName=Cookbooks.

Caramel-Brickle Dip

Chef Linda Pauls, Buhler, Kan., submitted this recipe for the second of the Down Country Roads Home Cookin' recipe contests, and it appears in the appetizer category and was in the top three winners. She notes that this dip is good any time of year, but especially fall and winter. Is even good served with butter crackers.

1 (8 oz.) package cream cheese, softened
1/4 cup brown sugar
1/2 teaspoon maple flavoring
1/4 teaspoon vanilla
1 (16 oz.) container cream cheese frosting
1 cup almond brickle chips or heath chips
2 to 3 apples, sliced
2 pears, sliced
Other fruit as desired for dipping

In a small bowl, mix well the cream cheese, brown sugar, maple and vanilla flavorings. Mix in the frosting until all is blended. Add the chips and stir in. Put into a serving bowl. Have apples and pears sliced into wedges. Refrigerate leftovers.


Taquitos

A main dish category finalist, the Taquito recipes was submitted by Jean Lorenz, Stanford, Colo.

1/2 cup vegetable oil
12 corn tortillas
1 cup cooked chicken or beef, shredded
1 (16 oz.) can refried beans
1 cup Cheddar cheese, grated
1/4 cup onion, chopped
Picante sauce
Wooden picks

In a skillet heat oil. Dip each tortilla in hot oil until softened. For each taquito, spoon 1 tablespoon of meat across center of tortilla, top with 1 tablespoon salsa, 1 tablespoon refried beans, 1 tablespoon cheese and 1 tablespoon onion. Roll tortilla tightly around filling, securing with a wooden pick and place on lightly greased cookie sheet. Brush tortillas with vegetable oil and bake in 425 F oven for 10 minutes. Serve hot with remaining salsa.


Spicy Chili Cornbread Salad

Lora Lackaff of Bassett, Neb., submitted this recipe. She tried this recipe for a ranch Christmas party supper, and said it is easy to add your own taste variations, e.g. taco flavored ground beef, less/more hot peppers, blended cheeses.

1 (8 1/2 oz.) package corn bread mix
4 to 5 jalapeno peppers, chopped
1/8 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon cumin
1 cup mayonnaise
1 (8 oz.) package sour cream
1 package Ranch salad dressing mix
2 (15 oz.) cans chili style beans, drained
2 cups frozen corn, thawed & drained
1 1/2 cups tomatoes, chopped
2/3 cups green pepper, chopped
1 cup green onions, chopped
1 pound bacon, cooked & crumbled
2 cups sharp Cheddar cheese, shredded

Into prepared (according to package directions) corn bread batter add jalapenos, sage, oregano, and cumin. Bake in 8 inch pan 400 F until done. Cool and crumble into medium-sized pieces. Mix mayo, sour cream and ranch dressing mix. Set aside. Layer half of the crumbled corn bread in a large clear bowl or 9- by 13-inch pan. Layer with half the beans, ranch dressing mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat the layers. Cover and refrigerate until serving time.

Date: 2/4/2013



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