Gail's Recipe Station

Gail's Favorite Bacon Ranch Dip (TNT)   8 oz Daisy sour cream 1 1/2 TBS Hidden Valley Ranch Dip Seasoning Mix Penzeys Ground Ancho Chili Pepper - to taste 1 or 2 chopped green onions (optional) 4 slices thick-cut smoked bacon, pre-cooked and chopped (I use Wright brand as it is truly awesome bacon!) In a mixing bowl, gently blend all of the ingredients together.  Serve immediately or place in the fridge for a couple of hours to allow flavors to meld together. Gail's Notes :  This is so easy and so tasty! Goes well with crackers and/or chips! And my guess is, it'd probably be really good as a sandwich spread, too!  

Betty White's Chicken Wings Pacifica (TNT) Makes 6 servings 3 pounds Chicken Wings 1/2 pound Butter 1 cup Soy Sauce 1 cup Brown sugar 3/4 cup Water 1/2 teaspoon Dry mustard Arrange chicken wings in shallow baking pan. Heat butter, soy sauce, brown sugar, water and mustard until butter and sugar melt.  Cool. Pour mixture over wings and marinate at least 2 hours, turning once or twice. Bake in same pan in 375°F. oven for 1 1/4 to 1 1/2 hours. Drain on paper towels before serving.  Gail's Notes :  These are absolutely incredible! I highly recommend making these the next time you plan a party and need appetizers as these are about as awesome as they get for chicken wings!  Yummmm!!!!

Awesome Simple Stuffed Mushrooms ! (TNT) Ingredients: 1 lb. large fresh mushrooms 1 Tablespoon butter 6 slices bacon, chopped 1/2 cup chopped onion 1 Tablespoon minced garlic 1 cup shredded mozzarella cheese 1/2 cup Italian seasoned bread crumbs 1/4 teaspoon Kosher salt 1 dash Sriracha or hot sauce Directions: 1. Preheat oven to 350°F 2. Remove stems from mushrooms and finely chop. 3. Melt butter in a small skillet over medium heat. Add bacon, chopped mushroom stems, onion, and garlic and sauté until onions are tender. Drain. 4. Place all ingredients, except the mushroom caps, in a bowl and stir until well combined. 5. Spoon mixture into each mushroom cap, stuffing full. 6. Place on a cookie sheet and bake for 10-12 minutes, or until slightly brown on top and mushrooms are tender to touch and heated all the way through. 7. Best if served warm. Gail's Note:  This is really, really awesome! I will definitely be making these again (and ag

OYSTER CRACKER SNACKER  (TNT-with a few changes made by me!) 1 package oyster crackers (11-ounce package) 1/3 cup extra virgin olive oil 1/2 teaspoon Worcestershire sauce 2 tablespoons grated Parmesan cheese 1 teaspoon dried Italian seasoning 1/4 teaspoon garlic powder Grated Parmesan cheese, if desired Heat oven to 325 degrees. Place oyster crackers in single layer in ungreased 15-by-10-by-1-inch baking pan. In a small bowl, combine olive oil, Worcestershire sauce, 1 tablespoon Parmesan cheese, Italian seasoning and garlic powder and blend well. Pour over crackers and toss to coat. Bake at 325 degrees for 10-15 minutes, stirring once. Sprinkle with additional Parmesan cheese if desired. Cool completely.  Store in tightly covered container.  Makes 6 cups.  Per serving: 180 calories; 10g fat. Gail's Notes : The original recipe called for no specific type of cooking oil, so I chose extra virgin olive oil (and that worked out just fine!).  I also added an extra tab

Gail’s Quick and Easy Caesar Mayo (TNT) (Made without raw eggs!) This salad dressing/sandwich spread is awesome on both salads and sandwiches (and it stores well in the refrigerator, so you can make it ahead of time and it’ll still taste fresh!). 4 tbs grated Parmesan cheese (I use 4 tbs mayonnaise 4 tbs extra virgin olive oil 2 tbs lemon juice 2 tbs Worcestershire sauce 1 1/4 teaspoon garlic powder 1 teaspoon ground mustard 1 to 2 dashes hot sauce, to taste * Using a mixer or a hand whisk, gently combine ingredients.   Store in an air-tight container in the refrigerator.   Gail’s Notes :   This really is as good as the fresh Caesar dressings served in fine restaurants, and even better (as in safer!), it does not contain raw eggs !  I LOVE this dressing and highly recommend it!   Simply delicious!!! ( *I use dashes of Frank's Red Hot Pepper Sauce but you can also use Sriracha sauce, if preferred. )

Slow Cooker Sausage Breakfast Casserole (TNT) Prep Time: 15 minutes Cook Time: 8 hours Yield 12 servings (about 1 cup each) Ingredients: 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles 2 cup (8 ounces) shredded mozzarella cheese ½ cup (2 ounces) shredded Parmesan cheese ½ cup julienne-cut sun-dried tomatoes packed in oil, drained 6 green onions, sliced 12 eggs ½ cups milk ½ teaspoon salt ¼ teaspoon ground black pepper Directions: Spray a 6-quart slow cooker with cooking spray. Layer ½ of the potatoes 1. on the bottom of slow cooker. 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. 4. Pour evenly over potato-sausage mixture. 5. Cook on LOW setting for 8 hours or on HIGH setting for 4 hours or until eggs are set. Cook’s Tips: Substitute 1 cup c