Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Choose a variety of cheeses.  Choose an older, firmer cheese (such as sharp cheddar), a soft, fresher cheese (such as brie), a goat’s milk cheese, and a blue cheese.  Jordon loves a marble and a swiss.

Serve with plain crackers or bread. Don’t use breads or crackers that have spices in them...it will interfere with the flavoring of the cheese.  Add foods like apples, grapes, pears, olives, and nuts.   Chutneys, jams, and honey are also good.

A good rule of thumb is two ounces of each cheese per person. Arrange the cheese on a plate from mildest to strongest. If you’re not sure which is strongest, smell it. Stinkier cheeses are usually stronger tasting. Serve at room temperature for fullest flavour.

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Ingredients

• 8 hard-cooked eggs
• 1/3 cup mayonnaise
• 2 Tbsp. rancher dressing
• 3 slices cooked bacon , crumbled
• 4 cherry tomatoes , chopped
• 2 Tbsp. shredded lettuce

Directions

1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
2. Add dressings; mix well. Stir in bacon and tomatoes.
3. Fill egg whites with yolk mixture; top with lettuce.

Ingredients

• 1 can Campbell's® Chunky™ Chicken Broccoli Cheese with Potato Soup 
• 5 slices American pasteurized process cheese product, cut up 
• 5 slices fully cooked bacon, chopped 
• 1 tablespoon chopped fresh chives 
• Tortilla chips

Directions

1. Heat the soup, cheese, bacon and chives in a 2-quart saucepan over medium heat until the cheese is melted and the mixture is hot and bubbling.  Serve with the tortilla chips for dipping.

Ingredients

• 1 envelope (about 1 ounce) dry onion soup mix 
• 1 container (16 ounces) sour cream 
• 1 cup chunky salsa 
• Sliced green onion 
• Tortilla chips or fresh vegetables 

1. Stir the soup mix, sour cream and salsa in a medium bowl.  Cover and refrigerate for 2 hours.  Sprinkle with the onion. Serve with the tortilla chips for dipping.

Ingredients

• 2 tbsp (30 mL) butter
• 1 small leek, (white and light green parts only), thinly sliced
• 2 cloves garlic, minced
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) whipping cream 35%
• 1/3 cup (75 mL) milk
• 1/4 tsp (1 mL) each smoked paprika, and salt
• Pinch each cayenne pepper, and black pepper
• 1 steamed lobster, (450 g), shelled and chopped (about 1 cup meat)
• 1/2 cup (125 mL) shredded Gruyère cheese
• 2 tbsp (30 mL) lemon juice
• 1 tbsp (15 mL) dry sherry

Directions

1. In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 3 minutes. Sprinkle in flour; cook, stirring constantly to prevent browning, for 2 minutes.
2. Whisk in cream, milk, paprika, salt, cayenne pepper and black pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until sauce is thick enough to coat back of spoon, about 4 minutes. Whisk in lobster, half of the Gruyère cheese, the lemon juice and sherry; cook, stirring often, until lobster is heated through.
3. Scrape into 2-cup (500 mL) baking dish; sprinkle with remaining cheese. Broil until golden and bubbly, about 4 minutes. Let stand for 5 minutes before serving.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 2 tbsp (25 mL) each soy sauce and hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) five-spice powder
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) each salt and pepper
• 2 cloves garlic, minced
• 3 tbsp (50 mL) liquid honey

Directions

1. Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
2. In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
4. Brush all over with honey; grill, covered and turning once, for 3 minutes.

Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 1/4 cup (50 mL) Chili Spice Mix (see recipe below)
• Chili tomato sauce:
• 1 tbsp (15 mL) vegetable oil
• 1/4 cup (50 mL) minced onion
• 3/4 cup (175 mL) ketchup or chili sauce
• 2 tbsp (25 mL) fancy molasses
• 1 tbsp (15 mL) cider vinegar
• 1 tsp (5 mL) each dry mustard and hot pepper sauce
• Pinch each cayenne pepper and chili powder

Directions

1. Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
2. Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
3. Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.

Chili Spice Mix

1. In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.

I discovered this recipe at The Burger Barn in Strasbourg, Saskatchewan and it has since become a favourite every time we pass through.

Ingredients

• 8 -10 ounces whole white mushrooms
• 3/4 cup flour
• 2 eggs, slightly beaten
• 1 cup Italian seasoned breadcrumbs

Directions

1. Heat the oil in the deep fryer to 375 degrees.
2. Wash the mushrooms and remove most of the stem.
3. Pat mushrooms dry with a paper towel.
4. Coat mushrooms with flour, lightly tap to remove excess flour.
5. Dip in eggs.
6. Coat with bread crumbs.
7. Set on a rack for a few minutes, so batter sets/dries.
8. Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
9. Drain on paper towels and serve.

Ingredients

• Oil
• 1 Envelope Onion Soup Mix
• 1 Cup Unbleached All-purpose Flour
• 1 Teaspoon Baking Powder
• 2 Large Eggs
• 1/2 Cup beer
• 1 tablespoon prepared mustard
• Use any of the following to equal 4 to 5 cups—broccoli florets, cauliflower’s, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.

Directions

1. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well blended. Let batter stand 10 minutes.
2. Dip vegetables into bater, then carefully drop into hot oil.
3. Fry, turning once, until golden brown; drain on paper towels. Serve warm.
4. Makes about 4 cups 

Ingredients

• 1 bag tortilla chips
• 1 (16 ounce) can refried beans
• 1 lb ground beef, browned and drained on paper towels (optional)
• 1/2 lb chorizo sausage, browned and drained on paper towels (optional)
• 1 cup cooked chicken (optional)
• 1 (8 ounce) can tomato sauce
• 3 tablespoons taco sauce
• 1 cup monterey jack cheese, shredded
• 1 cup shredded cheddar cheese
• 1/4 sliced ripe olives
• 1/4 cup scallion
• 1/2 cup shredded lettuce
• 1 can jalapeno, sliced (to your taste)
• 1/2 cup guacamole
• 1/2 cup sour cream
• 1/2 cup salsa (spicy)

Directions

1. Heat oven to 350 degrees.
2. Combine refried beans,browned beef, chorizo, chicken,tomato sauce, and taco sauce set aside.
3. Layer chips out on a oven safe pan (I use a cookie sheet),Layer meat mixture on chips.
4. Layer on cheeses, olives and green onions.
5. Heat till cheese is melted.
6. Then top with remaining ingredients and serve.

Ingredients

• 1 tablespoon Canola oil
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons minced garlic (about 2 medium cloves)
• 1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons Sriracha hot sauce
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, divided
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
2. Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
3. To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.

Ingredients

• 1/2 pound Swiss cheese, grated
• 1/2 pound Gruyere cheese, grated
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 2 large yellow onions, diced medium
• 10 ounces evaporated milk
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Directions

1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
2. Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
3. Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Ingredients

• Vegetable shortening or oil, for frying
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 tablespoons thinly sliced scallions (green onions)
• Garlic powder (optional)
• Wonton wrappers

Directions

1. Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
2. Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
3. When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.

Ingredients

• 4 large eggs
• 275g/10oz sausage meat
• 1 tsp fresh thyme leaves
• 1 tbsp chopped fresh parsley
• 1 spring onion, very finely chopped
• salt and freshly ground black pepper
• 125g/4oz plain flour, seasoned with salt and freshly ground black pepper
• 1 egg, beaten
• 125g/4oz breadcrumbs
• vegetable oil, for deep frying

Directions

1. Place the eggs, still in their shells, in a pan of cold salted water.
2. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
3. Drain and cool the eggs under cold running water, then peel.
4. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper 
5. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.
6. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
7. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
9. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
10. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
12. Serve cool.

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1/2 cup milk
• 1 teaspoon melted butter
• 1 cup chopped raw cauliflower
• 1 cup shredded cheese
• 1/2 cup finely chopped onion

Directions:

1. Make a smooth batter with first 7 ingredients.
2. Mix in next 3 ingredients.
3. For best results, refrigerate for an hour or so (but not necessary).
4. Drop by spoonfulls into hot oil and deep fry till brown and crispy.
5. Sprinkle with salt immediately upon removing from oil.