Flatbread

Ingredients:
4 c. white flour
1 T. sugar
1 T. yeast
2 t. salt
2 c. warm water
3-4 T melted butter

DirectionsStir all ingredients except butter in a bowl.  Sometimes I like to add fresh garlic:)  Then let it rise for 30 min to one hour.  Spray a cookie sheet with cooking spray and then spread the dough out onto the pan.  Then pour the melted butter over the top and season to your liking.  I usually use garlic salt or salad supreme.  Bake at 400 degrees for 20 min.

Recipe by Laura Johnson
Photo by Robyn Johnson

Amazing Bacon Jalapeno Poppers

INGREDIENTS

4 slices of bacon

1 link Italian sausage

1 cup shredded cheddar cheese

1/2 tsp minced garlic

1/8 cup grated parmesan cheese

3 oz. cream cheese6 large jalapenos

DIRECTIONS

1. Cook bacon half way, cut each slice into thirds and set aside.

2. Remove casing from sausage, cook until crumbly and brown. Set aside to cool.

3. Combine garlic, all the cheeses and the cooled sausage and mix well.

4. Using gloves, remove the stem from each jalapeno, leaving the top intact, and slice each jalapeno length-wise. Remove the seeds and membrane from each one. 

5. Evenly stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above the sides of the pepper because some settling will occur but not too full or it will run over the sides.) and place one piece of bacon on top of each pepper. Lay on a sheet of tin foil.

6. Grill over high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They will be super hot so allow to cool before eating.

This makes 12 poppers so for a big crowd we usually multiply it by 2 or 3.

This can be done in the oven as well.

Recipe by Christina and Brandt Brinkerhoff

Photo by Haley Rencher

The Salsa made famous by Allison

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin (membranes & seeds included... because you're tough!!)
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Directions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe of the Pioneer Woman recommended by Allison Jenkins Johnson

Photo by Haley Rencher

Olive Garden Bruschetta

Ingredients:

3 firm Roma tomatoes, finely diced
1/4 tsp salt
2 TBS grated Parmesan cheese
2 tsp minced garlic
2 TBS minced fresh basil
2 tsp diced marinated sun-dried tomatoes
pinch of dry parsley flakes
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
9-10 slices Italian, Roasted Garlic, or French bread

Directions:

Combine tomatoes, basil, garlic, sun dried tomatoes, olive oil, vinegar, 2 TBS Parmesan cheese, and salt in a medium bowl. Cover and chill 1 hour.
When ready to serve - preheat oven to 450. Lay out the bread slices and spread olive oil on the tops. Combine cheese with parsley and sprinkle over bread slices. Bake 10 minutes or until crispy. Serve tomato mix over bread slices.

Recipe found by Haley Rencher
Photo by Haley Rencher

Popcorn Chicken

Ingredients:
4 chicken breast halves
2 cups flour
3 eggs (beaten)
2 cups seasoned bread crumbs
vegetable oil for deep frying

Directions:
Heat oil to 350 degrees in deep pan or deep fryer. While oil is heating, dice chicken up into small cubes (about the size of a quarter in diameter). Mix flour and seasoned bread crumbs in bowl. Fully coat the chicken pieces in the egg then piece by piece drop the chicken pieces into the bread crumb mix and coat well. Test the oil by dropping one piece of chicken in to see if the oil is ready. It should be cooked through after 2-3 minutes. When the oil is ready, put all the coated pieces in and fry for 2-3 minutes. Take the chicken out and pat try with a paper towel. Serve while hot.

Makes 4-6 servings

Recipe by Sophie Weber
Photo by Haley Rencher

Cowboy Caviar

Ingredients:
1 can corn (rinsed)
1 can black beans (rinsed)
1/3 red onion (diced)
5 roma tomatoes (seeded and chopped)
3 avocados (diced)
1 lime (juiced)
1 packet Italian dressing mix (you'll need white vinegar and vegetable oil for this)
salt and pepper to taste

Directions:
Dice and chop the onion, tomatoes, and avocados. Rinse the corn and beans. Mix together in a large bowl. Squeeze lime juice on top. Make Italian dressing according to directions on back. Add to mixture. Add salt and pepper to taste. Serve chilled or as is. Enjoy!

Recipe & photo from Emily Henrie

Avocado Salsa

Ingredients:

2 cans black beans, rinsed & drained

1 bag frozen, super sweet, petite corn

1 red bell pepper, diced

1 small purple onion (chopped finely)

1/2 bunch of cilantro (chopped finely)

3-4 avocados, diced

1/3 cup olive oil

1/3 cup lime juice

2-3 cloves of minced garlic

1 tsp salt

1-2 tsp ground cumin

1 tsp crushed red pepper flakes

Directions:

Prep all ingredients except avocados & lime juice in large bowl (the colors make this dish very decorative, so I ususally serve in a glass bowl). Stir together & refrigerate until ready to serve. Add avocados right before serving with lime juice on top to help avoid browning of avocados. This is great with "Hint of Lime" tortilla chips.

This recipe was given to the Rencher Family by Renee Craigo.