Whether to watch the game, play cards, just hang out, etc, when your gang of friends and family show up, food is usually a part of the plan. The recipes in this article are easy and tasty so you can prepare the food and still enjoy whatever is happening around you.
CORNY GREEN CHILE DIP
When looking for a bit of a different dip to go with your Tex-Mex meal or snacks try this easy dip.
1 lb shredded Mexican blend cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/2 cup cream-style corn
1/2 cup frozen whole-kernel corn
1 can (4-oz) diced green chile peppers
1 tbsp red pepper flakes
1/4 cup chopped tomatoes
Combine all ingredients in a slow cooker or crockpot; stir to blend well. Place lid on cooker and cook on high for 1 hour or on low for 2 hours. Serve with your favorite tortilla chips.
SOUTHWESTERN SLOPPY JOES
2 lbs lean ground beef
1 tsp minced onion
1 jar (16-oz) your favorite salsa
1 pkg (1 1/4-oz) taco seasoning mix
1 can (4-oz) corn taco shells, break into bite-size pieces
8 buns or rolls for serving
In a medium to large nonstick skillet over medium-high heat, brown the ground beef until no longer pink; drain well and wipe skillet with a paper towel. Return meat to skillet.
Stir the minced onion, salsa, and taco seasoning into the meat and bring to a boil. Reduce heat and simmer for 1 hour or until the mixture is thick and bubbly; stir occasionally.
Before serving, stir in the taco shell pieces. Place meat mixture on buns and top with your favorite condiments.
shredded Mexican-Blend cheese
chopped red onion
sliced black olives
1/2 cup butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut
Cream the butter and brown sugar together in a large bowl until blended. Beat in the egg and vanilla extract.
Combine the flour, cocoa powder, baking soda, and pecans in a small bowl to blend together well. Add to the butter mixture, blending until a stiff dough forms. Sprinkle the coconut on a flat work surface.
Divide the dough into 4 parts. Shape each part into a roll about 1 1/2-inches in diameter; roll in the coconut until heavily coated. Wrap in plastic wrap and refrigerate until firm; at least one hour but up to 2 weeks. (May be frozen up to 6 weeks.)
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or just leave ungreased.
Cut dough into slices about 1/8-inch thick. Place slices 2-inches apart on the baking sheets. Bake at 350 degrees for 10 to 13 minutes or until firm. Do not overbake. Remove from pans and cool on wire racks.
Yield: 6 dozen cookies