Ingredients

• 1 pizza crust
• 3 to 4 large potatoes
• salt
• pepper
• garlic powder
• parsley flakes
• dried red chili pepper
• paprika
• 1/3 cup pizza sauce
• mozzarella cheese, shredded
• 5 slices cooked crisp bacon
• 1 small onion, diced
• 3/4 cup sour cream
• 1/3 cup cheddar cheese, shredded
• 1 -2 green onion, chopped

Directions

1. Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
2. Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
3. Place baked potato slices on top and sprinkle with broken up bacon and then onions.
4. Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
5. Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.

This slightly spicy dip cleverly captures the flavour of buffalo chicken wings.  I found this after Jordon came home from Hudson's Tap House (after ordering this on accident) and really liked their version.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2/3 cup Louisiana-style hot sauce
• 1 cup plain ranch salad dressing.
• 3 cans (4-1/2 ounces each) chunk (or flake) white chicken, drained and shredded
• 1 cup (4 ounces) shredded cheddar cheese
• Thinly sliced green onions, optional
• Corn or tortilla chips
• Celery sticks

Directions

1. In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
2. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips and celery sticks.

Yield: 5 cups.

Ingredients

• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon diced minced onion
• 1/4 teaspoon paprika
• 1 1/2 teaspoons chili powder ( Spanish is best)
• 2 tablespoons water
• 8 flour tortillas ( 6 "inch")
• 1 cup cooking oil
• 1 (16 ounce) cans refried beans
• 1/3 cup diced tomato
• 2/3 cup mild picante sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/4 cup chopped green onion
• 1/4 cup sliced black olives

Directions

1. Cook the ground beef over medium heat until brown, then drain.
2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
3. Let mixture simmer over medium heat for 10 minutes, stirring often.
4. Heat oil in frying pan over medium-high heat.
5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
7. Tortillas should become golden brown.
8. Heat refried beans.
9. Preheat oven to 400 degrees F.
10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in that order.
14. Bake for 8-12 minutes.

An amazing summer recipe perfect for when guests are coming over.

Ingredients

• 20 large fresh or frozen sea scallops (about 1-3/4 pounds total)
• 20 large fresh or frozen shrimp (about 12 ounces total)
• 1/4 cup tequila
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons snipped fresh oregano
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 cloves garlic, sliced
• 1/2 teaspoon paprika
• 1 1 1/4pound jicama, peeled and cut into bite-size strips (about 4 cups)
• 1 medium avocado, halved, seeded, peeled, and thinly sliced
• 1/2 cup fresh cilantro leaves
• Salt
• Ground black pepper
• Lime wedges

Directions

1. Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.
2. In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.
3. Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.
4. Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.

If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Ingredients

• 2 1/2 cups Bisquick baking mix
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• 3/4 cup cold whole milk
• 1/4 teaspoon garlic powder

Brush on top

• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1 pinch salt

Directions

1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners' sugar ( 3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bags milk chocolate chips

Directions

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) cans baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Sauce Directions

1. Melt butter in a 2 quart saucepan over medium heat.
2. Add flour.
3. Cook and stir for 5 minutes(should have a nutty aroma).
4. Add 1/2 tsp white pepper.
5. Stir in 2 tbsps lobster base and cook for an additional minute.
6. Add milk & wine.
7. Add 2 oz. of the cheese.
8. Continue to cook until thickened.

Crab Mix Directions

1. Lightly chop the flaked imitation crab.
2. Combine with shrimp in a medium size bowl.
3. Add 1.5 cups of cold sauce.
4. Mix well.

Enchilada Directions

1. Lay out the tortillas on a flat surface.
2. Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
3. Place flap of the tortilla over the crab mix and roll.
4. Place flap side down onto a plate or in your baking dish.
5. Ladle warm sauce over the enchiladas.
6. Top with remaining monterey jack cheese.
7. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
8. Watch and do not allow to burn(brown spots).
9. Sprinkle with paprika.