Creamy Beef and Cheese Burritos

Ingredients:

1 lb ground beef

1 tsp salt

1/2 tsp garlic powder

1/2 tsp paprika 

3 Tblsp. cream cheese (approx. 1/2 block)

3 Tblsp. taco sauce

1/2 can diced green chiles

1 cup shredded Mexican cheese

2 Tblsp. sour cream

1 tsp. chipotle adobo sauce

1/4 tsp smoked paprika

6 medium tortillas

1/4 cup nacho or queso cheese dip

1/4 stick of butter

Preparation:

1. Make the chipotle sour cream by mixing the sour cream, adobo sauce and 1/4 tsp smoked paprika with a whisk. Set aside.

2. Brown the ground beef, then drain.

3. Add salt, garlic powder and paprika to the ground beef and combine.

4. Melt the cream cheese into the ground beef over medium heat, then remove from heat.

5. Add the taco sauce and chiles to the meat, then gently stir in the cheese until combined.

6. Spread 1/6 of the meat mixture into the center of each tortilla, leaving space on all sides to fold tortilla into a wrap.

7. Top meat mixture with some of the chipotle sour cream, followed by the cheese dip.

8. Fold top and bottom of the tortilla towards the center, then fold the left side towards the right and roll it up.

9. Heat a small portion of the butter in a skillet, and lightly brown/crisp the burrito on both sides.

10. Serve with remaining chipotle sour cream.

Buffalo Chicken Dip

Ingredients:

2 cups shredded chicken (approx. 2 large cans)*

1 package cream cheese

4 Tblsp. mayonnaise

2 Tblsp. ranch powder

1 cup buffalo sauce

2 cups shredded cheddar or Monterey jack cheese

*If using canned chicken, brown chicken in skillet first.

Preparation:

1. If using canned chicken, brown chicken in skillet.

2. Melt cream cheese into chicken in skillet over medium-low heat.

3. After cream cheese is melted. remove from heat. 

4. Stir in mayonnaise, ranch powder and buffalo sauce, using a whisk to make sure everything is evenly mixed.

5. Gently stir in cheese.

6. Spread into a deep pie plate, and bake at 325 degrees until bubbly around the edges and heated through the middle, about 20 minutes.

7. Serve with Ritz crackers or Fritos.

Pizza Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

1 package pepperoni

1 cup pizza sauce, divided

1 8-0z. package shredded mozzarella cheese

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. Italian (dried) seasoning

2 Tblsp. powdered parmesan 

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun lightly with pizza sauce.

3. Distribute the pepperoni evenly across the buns.

4. Spread the remaining pizza sauce across the pepperoni.

5. Sprinkle cheese over the pepperoni. Be sure that cheese goes to the edges of the buns, but not over.

6. Put the bun tops on the sandwiches.

7. Mix the powdered garlic, Italian seasoning and Parmesan into the butter.

8. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

9. Cover sandwiches with foil, sealing the sides.

10. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Ham and Cheese Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

1 package deli ham

Dijon mustard

1 package cheddar cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with mustard.

3. Fold two pieces of ham and layer over each bun.

4. Lay the cheese slices across the ham, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

5. Put the bun tops on the sandwiches.

6. Mix the powdered garlic into the butter.

7. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

8. Cover sandwiches with foil, sealing the sides.

9. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Chicken, bacon and ranch sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

2 cups shredded chicken (approx 2 large cans)*

2/3 cup crumbled bacon pieces (about 1/2 package, cooked)

2 cups ranch dressing, divided

1 package cheddar cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. parsley

*If using canned chicken, brown chicken in skillet first and let cool.

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with ranch dressing.

3. Mix chicken, half of the bacon pieces and 1 cup of the ranch dressing.

4. Spread the chicken mixture evenly across the buns.

5. Drizzle the remaining ranch dressing across the chicken.

6. Lay the cheese slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

7. Sprinkle remaining bacon over cheese.

8. Put the bun tops on the sandwiches.

9. Mix the powdered garlic and parsley into the butter.

10. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

11. Cover sandwiches with foil, sealing the sides.

12. Bake at 350 degrees until cheese is fully melted, about 15 minutes.

Buffalo Chicken Sliders

Ingredients:

1 package slider rolls (or rolls cut like slider rolls)

4 cups sliced grilled chicken (approx 2 large chicken breasts)

1 cup buffalo sauce, divided

1 package provolone cheese slices

1 stick butter, melted

1 Tblsp. powdered garlic

1 Tblsp. Ranch dressing powder

Preparation:

1. Separate slider bun tops and bottoms, and place bottoms on an ungreased rimmed backing sheet, with sides touching.

2. Using a pastry brush or spatula, spread the bottom of the bun with buffalo sauce.

3. Evenly distribute the grilled chicken across the buns.

4. Drizzle the remaining buffalo sauce across the grilled chicken.

5. Lay the provolone slices across the chicken, overlapping as necessary. Be sure that cheese goes to the edges of the buns, but not over.

6. Put the bun tops on the sandwiches.

7. Mix the powdered garlic and Ranch powder into the butter.

8. Using a pastry brush, spread the butter all across the tops of the buns, allowing it to drip down the sides between the sandwiches.

9. Cover sandwiches with foil, sealing the sides.

10. Bake at 350 degrees until cheese is fully melted, about 15 minutes.