Original Ranch Snack Mix

Ingredients:

2 1/2 C. crisp corn or wheat cereal or a mixture of both

2 1/2 C. small pretzels

2 1/2 C. bite-size cheddar cheese crackers

3 T. vegetable oil

1 packet (1 oz.) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

Directions:

1. Combine cereal, pretzels, and crackers in a gallon-size zipper bag.
2. Pour oil over mixture.
3. Seal bag and toss to coat.
4. Add dressing mix.
5. Seal bag and toss again until coated.

Classic Cheesecake

 Ingredients:

1 1/2 C. graham cracker crumbs

3 T. sugar

1/3 C. butter or margarine, melted

1 C. sugar

4 eggs

4 pkg. (8 oz. each) cream cheese, softened

1 t. vanilla

Directions:

1. Heat oven to 325 degrees F.
2. Combine graham cracker crumbs, 3 T. sugar, and butter.  
3. Press onto bottom of 9-inch springform pan.
4. Beat cream cheese, 1 c. sugar and vanilla with mixer until blended. 
5. Add eggs 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 55 minutes, or until center is almost set.
8. Run knife around rim of pan to loosen cake.
9. Cool before removing rim.
10. Refrigerate cheesecake 4 hours. 

Crockpot Beef Roast

Ingredients:

3 to 4 lbs. roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 C. water
1/2 C. ketchup
2 t. dijon mustard
1/2 t. garlic powder
1/2 c. red wine (optional)

Directions:

1. Place meat in slow cooker.
2. Sprinkle meat with salt and pepper.
3. Combine remaining ingredients; pour over meat.
4. Cover and cook on low 8 to 10 hours.

Homemade Frozen Hashbrown Potatoes

Making homemade frozen hashbrowns with extra potatoes is a great way to save money.  Your extra potatoes don't go bad, and you have frozen hashbrowns ready to heat and serve when you need them.

Ingredients:

Potatoes

Directions:

1. Preheat oven to 350 degrees.
2. Wash your potatoes and prick them a few times with a fork.
3. Bake potatoes for 1 to 1 1/2 hours, until they are baked through.
4. Let potatoes cool a bit.
5. Place in refrigerator until completely cool (overnight is fine).
6. Remove potato skins.
7. Shred the potatoes on a grater.
8. Freeze in freezer safe bags.

Tip:  Be sure to label your shredded potatoes, once they are frozen, they have strong resemblance to shredded mozzarella, and unlabeled bags can get mixed up.

Spicy IPA Pickles

Ingredients:

4 English Cucumbers, sliced or cut into spears
5 cloves of garlic, minced, per quart jar
1 t. whole peppercorns, per quart jar
2 t. dill seed, per quart jar
1 t. crushed red pepper flakes, per quart jar
1/2 t. Calcium Chloride (aka Pickle Crisp), per quart jar

For Brine:

1 bottle IPA beer, for each 2 jars
3/4 c. distilled vinegar, for each 2 jars - Add extra for slices
3/4 c. apple cider vinegar, for each 2 jars - Add extra for slices
3 T. Kosher salt, for each 2 jars

Directions:

1. Add pickle slices/spears to jars snugly.
2. Add garlic, peppercorns, dill seed, crushed red pepper, Pickle Crisp to each jar.
3. To prepare brine, add IPA, distilled vinegar, apple cider vinegar, and salt to a large pot.
4. Bring to a boil.  Be careful not to boil over.
5. Once mixture boils, turn off heat.
6. Ladle into jars.
7. Securely place lids on jars.
8. Shake jars to distribute seasonings.
9. Let jars cool on counter for an hour.
10. Refrigerate for a week to allow flavors to blend.

Maple Breakfast Twist

Ingredients:
Dough:

2 packages dry yeast
1/4 C. warm water

1/2 C. milk, scalded

1/3 C. sugar

1/4 C. butter

1-1/2 t. salt

1/2 t. maple extract

1 unbeaten egg

2-1/2 C. all purpose flour

Filling:

1/2 C. sugar

1 t. cinnamon

1 t. maple flavoring

1/2 C. chopped walnuts

Combine all filling ingredients.

Glaze:

1 C. powdered sugar

1/2 t. maple flavoring

2 to 3 T. milk

Directions:

1. Add yeast to warm water.
2. In a large mixing bowl combine the scalded milk, sugar, butter, salt and vanilla. 
3. Cool to lukewarm.  
4. Blend in egg and softened yeast.
5. Gradually add the four to make a soft dough.  
6. Beat well.   
7. Form into a ball, cover, and let rise in a warm place until doubled in bulk, about 1-1/2 hours.
8. Mix Filling ingredients.
9. After dough has risen divide into 3 equal balls. 
10. On lightly floured surface roll out one ball of dough to a 10 inch circle.  
11. Fit onto the bottom of a greased 10-12 inch pizza pan or large cookie sheet.  
12. Brush dough with 2 tablespoons melted butter and sprinkle with 1/3 of the filling.  
13. Continue in same manner, forming 2 more layers and ending with the filling.  
14. Use a glass to mark a 2 inch circle in the center of the dough (do not cut through the dough).  
15. Cut from outside edge to circle forming 16 pie-shaped wedges.  
16. Twist each of the 3-layered wedges 5 times.  
17. Let rise in warm place until doubled in bulk.  
18. Bake at 350 degrees for 20-25 minutes until golden brown.  

For Glaze:

1. In a small bowl combine powdered sugar, flavoring and milk till smooth.  
2. Add a bit more milk if necessary until frosting is thin enough to drizzle over the coffee cake.
3. Drizzle with glaze while still warm.

Hot Crab Dip

Ingredients:

6 oz. room temperature cream cheese
1/3 C. mayonnaise
1 t. lemon juice
1 t. garlic powder
1 t. onion powder
1/2 t. Old Bay Seasoning
2 T. pickled jalapeno, finely diced
1 t. mustard
2 C. Monterey Jack cheese
8 oz. lump crab meat

Directions:

1. Preheat oven to 375 degrees F.
2. Mix together cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, Old Bay Seasoning, jalapenos, mustard and cheese in a bowl.
3. Stir in crab meat, then place into an oven safe baking dish.
4. Bake for 25 minutes or until golden brown along the edges.
5. Serve immediately with tortilla chops, crackers, or vegetables.