3/4 C. popcorn oil
1 oz. pkg of dry Hidden Valley Ranch Salad and Seasoning Mix (not dip mix)
4 C. cheese balls
4 C. Crispix
2 C. small pretzels
4 C. Bugles
2 C. baked cheddar cheese snack crackers
2 C. baked white cheddar snack crackers
Mix oil and dressing together. Combine all other ingredients in a large bowl and pour oil mixture over it and stir. Place in a large roaster or two 9" X 11" pans and bake 1 hr. at 200 degrees, stirring ever 15 minutes. Cool, and store in an air tight container.
12-18 Jalapeno or Anaheim peppers
1/2 lb. sausage, fried and crumbled or small can of baby shrimp
8 oz. cream cheese, softened
6 slices bacon
Cut 1/2" top off peppers. Clean and remove the seeds and veins from the insides of the peppers. Mix the sausage or shrimp with the cream cheese. Stuff inside the peppers. Cut bacon slices into thirds and place over the top of the peppers, securing with a toothpick through the pepper and both ends of the bacon. Place on a foil-lined baking sheet and bake in the oven at 350 degrees for 40 minutes. Even better, place upright in a rack and place on charcoal grill for an hour or more until the peppers are wrinkled and the cream cheese is seeping out.
10 (10 in.) flour tortillas 1- 5 oz. jar pimento spread
1-8 oz. pkg. jalapeno cream cheese spread
1-8 oz. jar salsa 1-4 oz. jar dried beef, chopped
chopped onion (whatever amount you like)
Combine all ingredients except tortillas. Spread onto the tortillas. Roll up the tortillas. Refrigerate. Cut into 1/2" slices. Enjoy!