Recipe Ideas
Fezzy Dogs
Ingredients
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2 (14 ounce) packages of mini cocktail sausages
2 (8 ounce) cans refrigerated crescent dinner rolls
Parmesan cheese to taste
Garlic salt to taste
Directions
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Preheat oven according to directions on crescent dinner roll package.
Unroll both cans of crescent dinner roll dough; separate into 16 triangles.
Cut each triangle lengthwise into 3 narrow triangles.
Roll each triangle around one sausage and place in baking pan that has been sprayed with non-stick
cooking spray.
5. Sprinkle each “pig” with Parmesan cheese and garlic salt. Bake according to crescent roll package
directions.
Hospital Wings
Ingredients
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25 chicken wings, tips removed, separated at
joint
8 teaspoons melted butter
1/4 cup honey
2 teaspoons vinegar
2/3 cup hot pepper sauce
Directions
1. Preheat oven to 400°.
2. Spread wings, evenly spaced, on a lightly oiled
cookie sheet.
3. Mix melted butter, honey, vinegar and hot pepper sauce.
Recipe Ideas
4. Brush butter mixture onto wings.
(Can do this ahead and hold for 2 hours maximum if at room temp).
5. Bake at 400° for 20-30 minutes, or until wings are cooked through. Baste one time during cooking.
6. Serve with celery sticks and your favorite blue cheese or ranch dressing.
Accept No Limits Chili
Ingredients
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2 lbs ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can whole tomatoes
1 (15 ounce) can diced tomatoes with
green chilies
1 (12 ounce) bottle dark beer
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 (28 ounce) can pinto beans
Directions
Sauté meat, onions and garlic together, until meat is brown and thoroughly cooked. Add remaining
ingredients and simmer for 2 hours.
The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during simmering.
Recipe Ideas
Shriners Spinach Dip
Ingredients
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1 cup mayonnaise
1 cup sour cream
1 (8 ounce) can water chestnuts
1 (1.5 ounce) package vegetable soup mix
1 (10 ounce) package frozen spinach, thawed and squeezed
dry
Directions
1. Mix all ingredients together in a bowl the day before serving and
refrigerate overnight.
2. Scoop the dip into a party bowl or a hollowed out round loaf of bread
(sour dough or pumpernickel is preferred).
3. Serve with bread sticks, veggies or cut the remaining portions of the
hollowed out bread into bite size pieces and serve.
Temple Taco Dip
Ingredients
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1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 tablespoons taco seasoning mix
2 garlic cloves, pressed
2 ounces shredded cheddar cheese
1 can pitted ripe olives
1 medium tomato, seeded and chopped
2 green onions, chopped
Fresh chopped cilantro to taste
Tortilla chips
Recipe Ideas
Directions
1. Spread the refried beans in a square stone baker (or a 9-inch square baking dish).
2. In a mixing bowl, combine cream cheese, sour cream, taco seasoning and garlic. Mix well with electric
mixer.
3. Spread cream cheese mixture on top of refried beans.
4. Sprinkle shredded cheddar cheese on top of cream cheese mixture.
5. Bake at 350° for about 15 minutes.
6. Sprinkle olives, tomatoes, onions and cilantro on top.
7. Serve hot with tortilla chips.
Mini “Red Felt” Cakes
Ingredients
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1 (18.25 ounce) box yellow cake mix
2 tablespoons unsweetened baking cocoa
5 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 (1 ounce) bottles red food coloring
(do not reduce amount)
1 (16 ounce) can cream cheese frosting
Directions
1. Preheat oven to 350°.
2. Line 24 regular-size muffin tins with paper or foil liners.
3. In a large bowl, beat cake mix, baking cocoa, eggs, oil, buttermilk and food coloring for about 2
minutes, scraping down the sides of the bowl occasionally.
4. Spoon the batter evenly between the muffin tins, filling each about two-thirds full.
Recipe Ideas
5. Bake according to yellow cake mix package directions for cupcakes or cake.
6. Remove cupcakes from the pans immediately and cool on wire racks.
7. When fully cooled, spread cupcake tops with cream cheese frosting.