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These are my go-to's.

Buffalo Ranch Chicken Dip


  • 2 cups chicken breasts
  • 1/3 cup Franks hot sauce
  • 2 tbsp Hidden Valley Ranch seasoning
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 2 tbsp finely chopped green onion
  • 1 tsp lemon juice


Bake uncovered 375 for 20 min until bubbly, or just put in a crock pot.

Sassy Tailgate Sandwiches


  • 1 (12 count) package Hawaiian bread rolls
  • 1 pound shaved Black Forest ham
  • 12 slices Gruyere cheese
  • 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon dried minced onion
  • 1/4 cup grated Parmesan cheese


Cut all rolls in half. Place roll bottoms in 9x13-inch pan.

Place equal amounts of ham on each roll bottom. Top with Gruyere.

On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through.

Roast Beef Wraps


•1/4 cup pineapple preserves
•1/4 cup Dijon mustard
•2 Tablespoons tartar sauce
•chopped walnuts
•wheat wraps
•sliced cheddar cheese
•spinach leaves
•sliced roast beef
•chopped green onion


Mix the pineapple preserves, Dijon mustard, and tartar sauce.

Spread it on the wrap.

Slap everything else on.

Roll it up, and stick some toothpicks in it.

Colby Jack, Ham, and Broccoli Wontons


  • 24 wonton wrappers
  • Nonstick cooking spray
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup (2 oz.) finely diced smoked ham
  • 1/4 teaspoon hot pepper sauce
  • 1/3 cup (2 oz.) chopped frozen broccoli, thawed and drained
  • 12 slices Colby Jack cheese, cut in quarters


Preheat oven to 350 degrees.

Spray a nonstick mini muffin tin with cooking spray.  Press a single wonton wrapper into each mold.

In a large bowl, which eggs, heavy cream, salt and pepper, ham, hot pepper sauce, and broccoli until evenly incorporated.

Place two Colby Jack cheese quarters in each wonton wrapper.  Pour egg filling into wonton cups until it is level with the cheese.  Bake for 10 to 15 minutes or until the egg mixture is set and wontons are golden brown.

Makes 24 wontons.



  • 1 (4-5 lb) brisket
  • 1 teaspoon steak seasoning
  • 2 Tablespoons liquid smoke
  • 1/3 cup Worcestershire sauce
  • 3/4 cup barbecue sauce


Sprinkle beef with seasoning salt.

Place in a shallow dish.

Pour liquid smoke and Worcestershire sauce over meat.

Cover with foil and refrigerate 8 hours, turning once.

Cover and bake at 300 degrees for 4 hours or until tender.

Pour off liquid reserving 1/2 cup.

Mix with barbecue sauce.

Pour over beef.

Bake, uncovered for 30 minutes.

To serve, slice across grain into thin slices.

Jerome's Office-Winning Chili


  • 1 1/2 lbs ground beef
  • 1 onion chopped
  • 2 Tsp sugar
  • 3/4 Tsp black pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 4 Tlb chili powder
  • 2 Tsp garlic powder
  • 1 15oz diced tomato with green chiles
  • 1 15oz can crushed tomatoes
  • 5 15oz can chili beans
  • 1 package chili mix


Cook ground beef with onions, peppers, garlic powder, pepper and season salt (mystery ingredient?).

Drain and add dash of chili powder.

Add chili mix with beans and warm on low heat.  Add sugar and pepper.  Cook 10 minutes.