Creamy Jalapeno Ranch

If you know us very well, you'll know we are pretty close to obsessed with Chuys; particularly their creamy jalapeno sauce, and free nacho bar during happy hour.  Needless to say with all of this moving we managed to live in a state that does not even have a Chuys [sigh].  The closest Chuys is roughly 5 hours away in Oklahoma, so we just have to make do, and over-consume when in Texas!  This weekend we tried making the closest fake recipe we could find online, and altering it to get as close of a taste as we could, to the original.  So, if you decide to make this, just know it is not the same as Chuys, but a good alternative when you can't get the real thing!

1/3 cup Mayo/Miracle whip (light is fine)
2/3 cup Sour Cream
2/3 cup Milk
1 1/2 oz dry Ranch mix
2 oz / half a can chopped Green Chilis
2/3 cup Jalapenos (we used sliced pickled this time, but may try fresh next time)
1 small handful Cilantro (we think about 1 tablespoon if you crammed the leaves into a measuring spoon...)
1 teaspoon Lime juice
1 teaspoon Garlic powder
1 teaspoon Salt

We do not have a food processor, so we put everything listed above into the blender.  Blend until creamy and everything is thoroughly pureed (no chunks allowed).  We stopped and taste-tested several times added more of whatever we thought, so this recipe isn't perfect.  Just taste, and add more of whatever you think it needs!  Beware though, we were both sweating after eating it, so if you do not like spicy things, don't bother trying this!

Honey Mustard Dipping Sauce

We like snacks in our house, and this is just one of our favorites.  Its not healthy, but I'm sure it could be worse.  I originally made this and coated pretzels in it, and then baked the pretzels, trying to make honey mustard pretzels.  However, that did not work, and Shane came up with the idea to use it as a dipping sauce instead.  We mostly use it for pretzel dip, but you could get creative if you wanted.

1/4 cup butter
1/4 cup honey mustard (you can use any kind, store brand, or whatever  you find)
1 teaspoon worecestershire sauce
1/4 teaspoon garlic powder
a few dashes of tabasco sauce

Melt the butter, then add everything else and mix with a fork.  Easy & done.  Refrigerate after making.

Sausage Balls

Shane's mom made these last year for the holidays, and they were so good.  In preparation for Thanksgiving we have been cooking and baking a lot, and these were at the top of the list.  Snacks are important in our household!

3 1/2 cups Bisquick
1 lb Cheddar cheese
1 lb (raw) breakfast sausage

Mix cheese & bisquick together, then add crumpled sausage and continue to mix.  Sprinkle with water until you can form balls.  We did walnut sized balls when raw, and they grew quite a bit when baked.  Next time I'd go smaller (not sure what nut is smaller than walnut, but bigger than pecan...).  Grease cookie sheet and bake at 375 degrees for 15-20 minutes, until lightly brown ontop.  [These also freeze very well, and then microwave easily.]

Firecrackers

This recipe came from my sweet Nana, who always made these for us growing up.  I also found they were an extremely easy snack to send to Shane while he was at West Point. 

4 sleeves Saltine crackers (do not use fat free, they don't soak up the oil, I have used half wheat successfully though)
1 1/2 cup Vegetable Oil
1 packet dry ranch dressing mix (about 1/3 cup)
3 Tablespoons crushed red pepper flakes (adjust according to how hot you like things)
1 1/2 teaspoons Garlic powder

Put the crackers in a container or zip lock.  Mix remaining ingredients together and slowly pour over crackers, mixing as you go.  Let sit, and turn bag for several hours.