Week 5: Spicy Pretzels

Recipe courtesy of Robin

• 16 oz. bag of store bought pretzels (use whatever you prefer – sticks or regular)

• 3/4 cup canola oil

• 1 Tbsp cayenne pepper

• 1/2 tsp garlic powder

• 1/2 Tbsp lemon & pepper seasoning salt

• 1 pkg Hidden Valley ranch dressing mix

  1. Put all the dry ingredients in a gallon sealed bag and shake it to mix them all together.

  2. Add canola oil to the bag and mix it as well. Then add the pretzels.

  3. Zip up the bag and shake it together for several minutes. The longer you leave them in the sealed bag the hotter they are and the better they will taste. 

Week 4: Award Winning Crab Dip

Recipe courtesy of Chelsea

• 12 oz. cream cheese

• 1/2 c. freshly grated Parmesan, plus more for garnish

• 1/2 c. mayonnaise

• 1/2 c. thinly sliced green onions, plus more for garnish

• 2 cloves garlic, minced

• Juice of 1 lemon

• 1 1/2 tbsp. Worcestershire sauce

• 1 1/2 tsp. Old Bay seasoning, plus more for garnish

• 12 oz. crab meat (drained)

• RITZ, water table crackers and/or veggies, for serving 

1. In a  1 1/2 quart slow-cooker, combine cream cheese, Parmesan, mayonnaise, green onions, garlic, lemon juice, Worcestershire and Old Bay and stir until combined.

2. Fold in crab meat and cook on low, 2 hours.

3. Garnish with more Parmesan, green onions and Old Bay. Serve with crackers or veggies.

Week 3: Jesse James Decker's 10-Can Chili

Jesse James Decker recently visited “Good Morning America“ and shared her favorite chili recipe. (Hello fall). Enjoy!

Prep time: 15 Minutes
Cook time: 20 Minutes
Yield: 6 Servings

Ingredients
2 tablespoons olive oil
2 cloves garlic, chopped
3 carrots, chopped
1 medium yellow onion, chopped
1 pound ground beef (or ground turkey or chicken)
1 (10-ounce) can Ro-tel diced tomatoes and green chilies
3 (15.5-ounce) cans kidney beans, rinsed and drained
2 (15.25-ounce) cans white corn
1 (15-ounce) can vegetarian chili
1 (15-ounce) can tomato sauce
2 (14.5-ounce) cans cut green beans
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Tony Chachere's Creole Seasoning
Salt and freshly ground black pepper
Shredded Cheddar cheese, for serving
Chopped fresh cilantro, for garnish
Tortilla chips, for serving

Directions

In a large pot, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add the carrots and onion and when they start to soften, after about 5 minutes, add the beef and brown for about 7 minutes, breaking it up with a wooden spatula or spoon. Drain the fat from the meat and discard the drippings.

Stir in the tomatoes with green chilies, kidney beans, corn, vegetarian chili, tomato sauce and green beans and cook for 5 minutes. Stir in the chili powder, garlic powder, cumin, and Tony's seasoning and salt and pepper to taste. Cover, reduce the heat to low, and simmer until you are ready to eat.

Top with cheddar, garnish with cilantro, and serve with tortilla chips.

From JUST FEED ME by Jessie James Decker Copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins Publishers.

Disclaimer: Click the book to purchase it on Amazon. If you purchase something through our links, we may earn a commission.

Week 2: Cheddar And Bacon Jalapeños

Recipe courtesy of Kelli

Ingredients:

• 8 jalapeño peppers

• 1 cup of cream cheese

• 1/4 cup of shredded cheese (cheddar or Mexican cheese mix)

• 4 slices of bacon or turkey bacon cooked and chopped

• Garlic salt to taste

1. Preheat oven to 425 degrees

2. Slice jalapeño peppers in half down the center and hollow out inside. Place on baking sheet.

3. In a small bowl - mix the cream cheese, bacon, garlic salt and cheese.

4. With a spoon, fill hollowed peppers with cream cheese filling

5. Top with additional shredded cheese. 

6. Bake for approximately 10 minutes or until peppers soften

Week 1: Instant Pot Italian Beef

Recipe courtesy of Nancy

serves 8

• 3 pounds chuck roast

• 1.5 cups beef broth

• 1 cup pepperoncini peppers sliced or whole

• 1/3 cup pepperoncini pepper juice

• 4 Tbsp Italian Seasoning

• 2 teaspoons minced garlic

1. Pour the beef stock into the Instant Pot. 

2. Add chuck roast, garlic, pepperoncini pepper juice, seasoning and peppers. 

3. Secure the lid and make sure the vent knob is sealed.  Set to cook for 75 minutes on HIGH pressure. 

4. Once the cooking time has elapsed, allow the pressure to release for 15 minutes before doing a quick release.

5. Remove roast and shred.

Serve on rolls.  I put banana peppers and a slice of provolone cheese on top then broiled them for a minute under the broiler.