SAUSAGE WONTONS Ingredients 1 ( 16 ounce ) package wonton wrappers 1 pound sausage 1 cup shredded Monterey Jack cheese 1 cup shredded Cheddar cheese ½ cup chopped black olives , drained 1 cup Ranch style salad dressing
Instructions 1 . Preheat oven to 350 degrees . Spray a miniature muffin pan with cooking spray .
2 . Insert wonton wrappers into the muffin pan so as to form small cups . Bake five minutes in the preheated oven . Allow the baked wrappers to cool . Remove from the pan .
3 . In a medium bowl , mix the sausage , Monterey Jack , Cheddar , black olives and Ranch dressing mix . Fill the baked wonton wrapper cups with the mixture .
4 . Bake the filled wonton wrappers 10 to 15 minutes until the sausage mixture is bubbly and slightly brown . Watch closely so the wonton wrappers do not burn .
COWBOY CAVIAR Ingredients
• 5 Roma tomatoes diced ( can petite diced can be used drain )
• Two cans of black beans rinsed and drained
• Two cans of Mexican corn ( drained )
• 2 / 3 cup of diced onion
• 2 / 3 cup diced bell pepper
• 1 diced jalapeño
• 1.5 tablespoon of minced garlic
• 2 / 3 cup of diced fresh cilantro
• 1 / 3 cup olive oil
• 2 tablespoon of red wine vinegar ( balsamic could be substituted )
• 1 teaspoon of sugar
• 1 / 3 cup of lime juice Directions Mix together all ingredients and serve with tortilla chips or crackers .
BUFFALO CHICKEN DIP Ingredients
• 2 cups shredded cooked chicken
• 1 package ( 8 ounces ) cream cheese , softened
• 1 / 2 cup Hotsauce
• 1 / 2 cup ranch dressing
• 1 / 2 cup blue cheese crumbles or shredded cheddar
Directions 1 . PREHEAT oven to 350 ° F . Mix all ingredients in a large bowl . Spoon into shallow 1-quart baking dish .
2 . BAKE 20 minutes or until mixture is heated through ; stir . Sprinkle with green onions , if desired , and serve with chips , crackers and / or cut up veggies .
SLOW COOKER PULLED PORK 1 teaspoon vegetable oil 1 4-pounds pork shoulder roast 1 cup barbeque sauce ½ cup apple cider vinegar ½ cup chicken broth ¼ cup light brown sugar 1 tablespoon prepared yellow mustard 1 tablespoon worcestershire sauce 1 tablespoon chili powder 1 extra large onion ( chopped ) 2 large cloves garlic ( crushed ) 1 ½ teaspoons dried thyme 8 hamburger buns ( split ) 2 tablespoons butter ( or as needed ) Directions 1 . Pour vegetable oil into the bottom of a slow cooker . Place pork roast into the slow cooker ; pour in barbecue sauce , vinegar , and chicken broth . Stir in brown sugar , yellow mustard , Worcestershire sauce , chili powder , onion , garlic , and thyme . Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork .
2 . Remove pork from the slow cooker , and shred the meat using two forks . Return shredded pork to the slow cooker , and stir to combine with juices .
3 . Spread the inside of both halves of hamburger buns with butter . Toast buns , butter-side down , in a skillet over medium heat until golden brown . Spoon pulled pork into toasted buns .
18 • MERIDIAN LIFE