Blog Archive:

D.L. Jardine’s Smoky Brisket Queso Dip

Ingredients:

Directions:
In a double boiler, combine D.L. Jardine’s Queso Loco Cheese Salsa and Dip and D.L. Jardine’s Peach Salsa and heat until warm. Transfer to a serving bowl and garnish with warm brisket. Serve with flour tortillas or tortilla chips.

D.L. Jardine’s Raspberry Chardonnay Salsa Over Cream Cheese

Ingredients:

Directions:
For a simple but delicious appetizer, pour D.L. Jardine’s Raspberry Chardonnay Salsa over cream cheese. Serve with crackers and enjoy!

D.L. Jardine’s Quick & Easy Quesadillas

Ingredients:

Directions:
Arrange 1/4 cheese over half of each tortilla to within 1/2 inch of edge. Sprinkle with green onion and drizzle each evenly with 1 TBS D.L. Jardine’s Peach Salsa. Sprinkle each with 1 tsp parmesan cheese. Fold in half. Brush both sides lightly with butter and place on baking sheet. Broil 5 to 6 inches from heat until lightly browned and crisp, about 1 1/2 to 2 minutes. Top with guacamole, chopped tomato, olives and additional salsa, as desired. Serve with D.L. Jardine’s Queso Loco Cheese Salsa and Dip or D.L. Jardine’s Queso Caliente Hot Cheese Salsa and Dip

D.L. Jardine’s Queso Especial

Ingredients:

Directions:
Cook sausage until crumbled and done. Drain grease. Lower heat and add cream cheese and D.L. Jardine’s Peach Salsa. Heat until cream cheese is melted and dip is heated through. Serve with tortilla or corn chips.

D.L. Jardine’s Creamy Salsa Dressing & Dip

Ingredients:

  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 cup of your favorite Jardine’s Salsa

Directions:
Combine ingredients; mix well. Serve as a dressing for salads or as a dip with chips. Makes 1 1/2 cups. Variations: Substitute 1/3 cup mayonnaise for sour cream. Add 1/2 teaspoon ground cumin.

Creepin’ Quag Stuffed Crabby Mushrooms

Ingredients:

  • 2 lbs large mushrooms
  • 1 small onion, diced fine
  • 1 clove fresh garlic, diced very fine
  • 1/2 cup white wine
  • 2 TBS butter
  • 2 TBS Old Bay Seasoning
  • 1 cup dried corn bread
  • 1 cup seasoned dried bread crumbs
  • 1 tsp Kosher salt
  • 1 TBS Creepin’ Quag Hot Sauce
  • 1.5 lb crab meat
  • 2 eggs, beaten
  • 2 roasted red peppers, minced
  • 1/2 lime, juice only
  • 1/2 cup shredded Parmesan cheese

Directions:
Preheat oven to 350 degrees. Remove mushroom stems and dice fine. Saute onion, garlic and mushroom stems in butter until onion is translucent. Add Old Bay and saute for another minute. Transfer onion mixture into a bowl. Add rest of ingredients except for the parmesan cheese. Stuff each mushroom cap with crab mixture. Top each stuffed mushroom with shredded Parmesan cheese. Place mushrooms into a baking dish and bake for 15 minutes.

Cracker House Sweet and Spicy Meatballs

Ingredients:

Directions:
Sauce: Set aside 2 TBS Cracker House Pepper Sauce – Medium or Cracker House Pepper Sauce – Fire to add to meatballs. Combine remainder with jelly, tomato paste and 1 TBS parsley in crock-pot and heat to a simmer. Meatballs: Mix ground beef with millk, let stand for a few minutes. Combine rest of ingredients gently with hands or fork. Form 1 inch meatballs. In a few tablespoons of oil, brown meatballs quickly on all sides or bake in the oven till almost done. Finish cooking meatballs in sauce in crock-pot. Serve hot.

Cracker House Bean Dip

Ingredients:

Directions:
Layer bottom of 10 x 10 pan with chili. Next layer 1 can of refried beans. Then layer 1/2 of the shredded cheese, diced scallions, cream cheese and 1/2 of the CrackerHouse Pepper Sauce – Medium or CrackerHouse Pepper Sauce – Fire. Next layer 2nd can of refired beans, other 1/2 of CrackerHouse Pepper Sauce and top with the remaining shredded cheese and olives.

Contempt Of Court Shrimp

Ingredients:

  • 4 dried negro chilies
  • 1 jicama
  • 2 cloves
  • 4 tbsp. sour cream
  • 3 tbsp. Contempt of Court Pepper Sauce
  • 1/2 cup Tequila
  • 1 lime
  • 1 avocado
  • 1/2 lb. cooked and de-veined shrimp
  • fresh ground pepper to taste.

Directions:
Toast, de-vein and seed the chilies and soak them in the tequila. Wash and peel the jicama, then cut into 1/2 inch cubes. Sprinkle with lime juice to avoid discoloration. In a blender, liquefy the garlic cloves and the chili-tequila mixture. Peel the avocado and cut into 1/2 inch cubes. Sprinkle with lime juice to prevent discoloration. Mix the chili-tequila mixture with sour cream. Combine the shrimp, jicama & avocado, then add the sour cream mixture, tossing gently. Serve with Contemp of Court Pepper Sauce and ground pepper. Serves 6

Chicken Cordon Bleu Dip With Robert Rothschild Anna Mae’s Smoky Mustard

Ingredients:

  • Sour Cream – 1 cup
  • Mayonnaise – 1/2 cup
  • Robert Rothschild Anna Mae’s Smoky Mustard – 1/3 cup
  • Pepper to taste
  • Ham, diced – 1 cup
  • Chicken, cooked, shredded – 2 cups
  • Swiss cheese, shredded – 1 cup
  • Tortilla or pita chips

Directions:
Preheat oven to 350 degrees F. Mix together the sour cream, mayonnaise, Robert Rothschild Anna Mae’s Smoky Mustard and pepper. Spread dip on bottom of 9×13 inch baking dish. Sprinkle diced ham on top of dip. Spread shredded chicken over th diced ham. Finally, spread the shreadded Swiss cheese over the chicken. Place dip in oven and bake for 18 – 20 minutes. Serve warm with tortilla or pita chips.