Trees Ranch   April 5/7, 2013

MENU:   Grilled Chicken Breast, Corn on the Cob,  Bakes Sweet Potato

                 Side dishes:  Mad Hatter Cole Slaw  -  Deviled Eggs

                  Appetizer:  Jalapeno Popper Dip

Jalapeno Popper Dip

6-8 slices bacon cooked and diced    2 - 8oz cream cheese    1 cup mayo

6-8 jalapeno, deseeded and diced   1 cup cheddar cheese shredded

1/4 cup green onion diced


1 cup crushed Ritz Crackers    1/2 cup parmesan cheese    1/2 stick melted butter

Stir dip ingredients together well  Place in oven proof casserole dish.  Sprinkle topping on top.  Bake in 350 oven for 20-30 minutes or until browned and bubbly.

For trail use:  Make the casserole of dip and store in the frig until ready to eat.  In a zip lock bag crush the Ritz and add parmesan.  When ready to bake add butter to zip lock and combine with dry ingredients.  Sprinkle on top of casserole and bake.  Fresh and tasty appetizer that goes well with a Mexican beer after a day of wheeling!  Serve with more Ritz crackers or your favorite dipper!  

Mad Hatter Cole Slaw

1 bag cole slaw with dressing included   5 green onions chopped  

1 cup broccoli tops chopped

I pkg Ramen noodles chicken flavor  1/2 cup slivered almonds 

1/2 cup unsalted sunflower seeds   1/3 cup butter  Ramen seasoning packet

1 tablespoon soy sauce  

Remove dressing packet from cole slaw bag.  Save for later.  Add green onions and broccoli to slaw.  In saucepan brown nuts and crumbled ramen noodles in the butter till browned.  Add seasoning packet from noodles.  Take the dressing packet and add soy sauce.

When ready to serve:  Add nut mix to slaw mix and toss well to combine.  Pour dressing packet on top and toss to coat well.  Best eaten when first mixed as noodles become limp over time.  

Deviled Eggs

There really isn’t anyway to screw up deviled eggs......but this is my way of making them.  Place 12 eggs in pot covered with water.  Bring to boil on stove.  Once boiling, turn off heat, cover pot and let sit for at least 15 minutes.  Drain water from eggs.  Place several cups of ice in pot with eggs and add cold water to cover.  Let sit till eggs are completely cooled.  Peel in the cold water.  Rinse and dry eggs.  Cut in half lengthwise, popping out yoke into mixing bowl.  Place halved egg in serving tray or travel case.  Mash egg yokes with a fork to break apart into small pieces.  Add miracle whip.....I never measure.....enough to make a smooth fluffy paste.  Add dill pickle relish.....again I never measure ...... about 2-3 tablespoons.   Mix all together.  Taste mixture for tartness and add a bit of salt if desired.   If you want to get fancy, you can load mixture in an icing decorator canister (I use the Pampered Chef one) or just spoon into the egg halves.  Garnish with sprinkle of paprika, celery seed, and fresh ground pepper.  I have a handy travel container that keeps the eggs well in place for traveling.  (Bought at Sears.)