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Bacon Kettle Corn

5-6 slices thick-cut bacon 6 tbs vegetable oil 4 tbs granulated sugar 3 tbs brown sugar 2/3 cup unpopped popcorn

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1. Cook bacon till crispy and cut into small pieces. Reserve bacon grease. 2. Add bacon grease (about 1 ½ tbs) to popcorn popper with enough vegetable oil to equal about 7 tbs total. 3. Add remaining ingredients and pop corn as normal 4. Shake pan or popper often to mix ingredients.

Recipe courtesy of Iron Stef, http://chairmanstef.blogspot.com/ or http://foodblogmafia.com/about/
Annie's Cheesy Corn

1 medium bowl of hot, well-buttered popcorn 1 envelope powdered Kraft Mac n Cheese Sprinkle of cayenne Pepper

1. Just after the popcorn is buttered, add powdered cheese and a sprinkle of cayenne pepper, toss, add a little more of each, and toss again.

Recipe courtesy of Annie, http://cheesemongerswife.wordpress.com/ or http://foodblogmafia.com/about/
Cajun Spiced Nuts

1 tsp vegetable oil 1 1/2 tsp melted butter 1 1/2 tsp Cajun seasoning ½ tsp brown sugar 1/8 tsp cayenne pepper 2 cups cashews, peanuts or mixed nuts

1. Heat butter and oil, then add dry seasonings. Blend for 1 minute. 2. In a mixing bowl, pour liquid over nuts and toss well to coat. 3. Spread nuts on baking sheet and bake at 250 for 20-30 minutes. 4. Serve warm or at room temperature.
Bourbon Chicken Wings

15 whole chicken wings 5 tbs bourbon 4 tbs olive oil 1 1/3 tbs microplane-grated lemon peel Juice of 1 lemon (approx 3 tbs)

11/2 cups fine, dry, unseasoned bread crumbs 2 tbs sweet Hungarian paprika ¾ tsp garlic powder Coarse salt and freshly ground black pepper to taste

1. Cut chicken wings place in a gallon baggie with the next 4 ingredients 2. Marinate refrigerated at least 4 hours, preferably overnight. 3. Mix the dry ingredients in a shallow bowl. 4. Drain the wings (but do not pat dry) and coat lightly with the bread crumb mixture. 5. Line the wings onto a lightly-oiled baking sheet and place about 8 inches under a broiler. 6. Cook at least 20 minutes (drummies may take longer) until crispy, turning several times.
Really Easy Spinach-Artichoke Dip

1 large container spinach artichoke dip, purchased from Whole Foods 2 ounces grated Asiago cheese Optional: (1/2 can artichoke hearts, chopped) (½ tsp lemon pepper) (½ tsp hot sauce) Tortilla chips, Fritos, crackers of choice, or warmed, lightly toasted slices of baguette

1. Combine ingredients, place in a casserole dish, and bake at 350 till hot, about 10 minutes. 2. Top with cheese and broil mixture until cheese is bubbly

Taco Soup 1 1/2 pounds lean ground beef ½ pound bulk Italian sausage 2 cups diced onions

2 (28 oz) can stewed tomatoes, cut up 1 can Rotel tomatoes, original recipe 1 small can diced green chiles 1 6 oz can tomato sauce 2 packages taco seasoning mix 2 packages Hidden Valley Ranch salad dressing mix 1 tbs ground cumin 2 qt beef broth (Use Penzey's beef base or the 1 qt cartons of store-bought)

1can white hominy, drained 1 can black or pinto beans, drained ½ pound frozen corn Garnish: broken tortilla chips and grated cheese or Snyder's Jalapeno Pretzel Bits)

1. Brown beef, sausage and onion in stew pot and bab with paper towels to remove excess grease. 2. Add next 8 ingredients and slow simmer for 40 minutes. 3. Add remaining 3 ingredients and slow simmer for 15 minutes 4. Serve or refrigerate for use the next day
Philly Fondue

2- 8 oz blocks of Philly Cream Cheese 1 jar of Hormel dried beef 1 tbs dried mustard 1 tbs Worcestershire Sauce 1 cup milk 1/4 cup chives finely chopped

1. In heavy saucepan, over medium heat, combine milk and cream cheese. 2. When fully combined and smooth, add remaining ingredients and heat thoroughly. 3. Serve with crusty bread. (Recipe courtesy of Annie, http://cheesemongerswife.wordpress.com/)
Rolo Pretzels 1 bag mini pretzels 4 Rolo candy packs 1 bag Pecan halves

1. Lay pretzels out on a cookie sheet and put a rolo on each one. 2. Bake in 350 degree oven for just a few minutes, until the Rolos are slightly shiny and soft--but not melted. 3. Push a pecan half down on each one, gently pressing the Rolo into the pretzel. 4. Serve warm, cold or at room temp.