18 oz fresh mushrooms

1/4 C butter

2 cloves garlic, minced

2 green onions, minced

1/4 tsp salt

4 oz cream cheese

5 slices bacon, cooked & crumbled

1/4 C cheddar cheese, shredded

1. Remove stems of the mushrooms. Finely chop enough stems to equal 1/4 cup, and set aside. Wipe mushroom caps clean with a damp paper towel. Place caps on a rimmed baking sheet.

2. In a saucepan, melt butter over medium heat. Add garlic, green onion, and mushroom stems. Cook until tender. Stir in salt, cream cheese, & bacon. Stiring till cream cheese melts.Add in cheddar cheese. Stiring well.

3. Remove from heat, cover, & refrigerate for 30 minutes. Spoon mixture into mushrooms. Place mushrooms in a grilling tray and smoke for 3 hours at 250 degrees.

Prepared in oven: 

Preheat oven to 350 degrees. Spoon cream cheese mixture into mushroom caps. Bake for 25 minutes.

8 oz cream cheese

1 C chicken, cooked, diced

1 jalapeno, minced

3 green onions, chopped

1 lb Monterrey jack cheese, shredded

1 tsp garlic salt

2 tsp cumin

vegetable oil

3 flour tortilla, 10 in

1. In a bowl, combine cream cheese, chicken, Monterrey jack, jalapeno, garlic salt, green onions & cumin. Spread mixture evenly over tortillas.

2. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.

3. Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil.

4. Bake at 350 degrees for 15 minutes or until lightly browned.

8 oz cream cheese

1lb shrimp cooked, thawed

1 box kebler buttercrisp crackers

1 (8 ounce) jar hot sauce, chunky (medium or hot)

sea salt, to taste

1. Spread cream cheese onto crackers.

2. Place 1 shrimp on each cracker, atop the cream cheese.

3. Top shrimp with a small amount of hot sauce.

4. Sprinkle with sea salt, and serve.

2 jalapenos

1 onion

24 oz fire-roasted tomatoes

2 tbsp garlic powder

2 tbsp lime juice

1/2 tbsp salt

8 oz green chilies

1/2 bunch cilantro

1. Put everything into a food processor and process till pureed. Pour into a bowl and serve with tortilla chips. This can be canned and stored for later.

12 oz mexi-corn

8 oz green chilies

1⁄3 C mayo

1 C sour cream

8 oz shredded cheese

garlic salt & garlic powder, to taste

1. Mix all together and refrigerate overnight.

2. Serve with Fritos Scoops.

1⁄2 C butter

2 tbsp garlic, minced

2 tbsp crushed red pepper

1 1⁄2 tbsp McCormick's Montreal Brand steak seasoning

1 tbsp garlic powder

1 tbsp garlic salt

1 tbsp Morton nature seasons seasoning blend

1 tbsp Cavender's All Purpose Greek Seasoning

2 tbsp cayenne pepper

2 tsp Maggi seasoning sauce

2 tbsp bacon grease

1. Melt butter. Mix in all spices.

2. Serve in a ramekin for dipping. Use for seafood, beef, pork, or bread as a dipping sauce.

1 avocado, large

2 jalapenos

1/2 C water

1/2 C cilantro, chopped

1/3 C onion, diced

1 tbsp white vinegar

3 tbsp garlic powder

1 tsp garlic salt

2 tsp cumin

1/2 tsp salt

1. Combine all ingredients in a blender & puree.

2. Refrigerate for 2 hours before serving.

2 avocados

8 oz sour cream

can Rotel tomatoes

1 tbsp garlic powder

4 oz can green chili peppers

2 tsp salt

1 tsp lemon juice

3 oz cream cheese

1. Blend in a food processor till smooth. Refrigerate at least 2 hours. Serve with tortilla chips.

2 green bell pepper, chopped

2 C jalapeno, chopped (15-20 whole)

1 cup apple cider vinegar

5 cups sugar

1.75 oz pectin (recommended: Certo)

* Might need a bit more pectin, depending on the firmness you prefer.

1. Process bell pepper and hot pepper in a food processor until finely minced.

2. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil.

3. Remove from heat and add pectin. Pour into sterilized jars and seal.

4. Mine took a few days to firm up. Serve with cream cheese & saltine crackers.

jalapenos, stemmed & seeded

vegetable oil

garlic powder & salt to taste

1. Boil jalapenos till they are slightly tender. Do not boil to long.

2. Drain all the excess water out of jalapenos. 

3. Add boiled jalapenos to a blender. Fill halfway up the jalapenos with vegetable oil. Blend till smooth. Add season to taste.

4. Serve with chips, chicken, rice, tacos

1 green bell pepper

3 jalapenos

1 onion

5 garlic cloves

1 tsp sea salt

1 tsp fajita seasoning

Extra Virgin Olive Oil

1. Combine all ingredients in processor and mix adding Olive Oil slowly.You don't want it too runny. You want it all finely diced and combined but somewhat thick in consistency.

2. Serve with tortilla or pita chips.

3 avocados

8 oz tomatillos

4 oz verde sauce

1 C sour cream

3 jalapenos

cilantro, few sprigs

1 tbsp salt

1 tbsp cumin

1 tbsp garlic salt

1 tbsp garlic powder

1/4 tsp cayenne

1. Mix everything up in a food processor.

2. Refrigerate for 24 hours before serving for best result.