Gameday Heated Dip - Bubba wasn't around for the sporting events we watch on TV today but he would approve of this dish.
1 lb of ground beef, Large block of Velveeta Cheese, 1 packet taco seasoning mix, 1/2 jar of Stagecoach Salsa, tortilla chips.
Prepare ground beef/taco mix, and put into crock pot. Cube entire block of Velveeta Cheese and add to taco beef mixture; add Stagecoach Salsa and stir well. Serve warm with tortilla chips. Watch out, this can turn into a meal.
Spicy Salsa Dip - Take a 16 oz tub or softened blocks of cream cheese and stir in 3 to 4 tablespoons of Green Extreme Salsa until desired consistency is reached. Serve just like your favorite party dip with tortilla chips or crackers. Try it with a vegetable tray and even the broccoli and cauliflower will disappear.
Kickin' Cranberry Dip - Take a 16 oz tub or softened block of cream cheese and stir in 4 to 5 tablespoons of Kickin' Cranberry Splash (more to taste, if necessary) until desired consistency is reached. Chill in refrigerator for a few hours, then serve with crackers as a party dip or spread on a bagel.
Miss Michele's Kickin' Meatballs - Take 3 small or 1 large bag of frozen meatballs (about 50 meatballs), 1 bottle of Miss Cynthia's Not So Spicy Stagestop BBQ sauce, and 1/2 jar of Kickin' Cranberry Spash. Place everything in a slow cooker, and heat on high for about 4 hours - YUM!!! Miss Michele, Leon Springs Social Club, Leon Springs, TX
Cathy's Kickin'Appetizer - Take your favorite snack cracker. Place a dab of cream cheese on the cracker, then put a dab of Kickin' Cranberry Spash on the cream cheese, and cover that with a thin strip of deli sliced turkey. Cathy P, Waco, TX
Nut Encrusted Pork Loin - Gather together a 1 1/2 lb pork loin, 4oz cream cheese, 1 finely chopped jalapeno, 2 finely chopped green onions, 3 oz each of pecans, walnuts, & almonds(finely chopped and mixed together), AND Bubba's Jalapeno Mustard. Cut a deep pocket in the pork loin and season with salt & pepper inside and out. In a mixing bowl combine the cream cheese, onion, and jalapeno. Stuff mixture inside pocket. Tie the loin up with butcher string. Spread a generous amount of Bubba's Jalapeno Mustard on the outside of the pork loin and then roll it in the nut mixture. Cover and refrigerate at least 1 hour. Preheat over to 350, cook pork for approx. 1 1/2 hrs or until internal temp. reaches 160. Ramshackle Jim, Conroy's Pub, Fair Oaks Ranch, TX
Kickin' Cranberry Chicken Salad - Mix together 1, 10 oz can of chicken breast, 1/2 cup of chopped celery, 1/2 cup of chopped purple onion, 2 Tbls mayonnaise, 3 Tbls (or more) "Kickin' Cranberry Splash", and a handfull of chopped pecans for the best chicken salad south of Dallas. Bubba, Leon Springs Stage Stop, Leon Springs, TX
Mr, Ben's "Sweet & Spicy" Chicken Salad - In a large bowl, mix together 2 cups shredded chicken, 4 chopped hard boiled eggs, 2 medium tomatoes (also chopped), 1 peeled & cubed cucumber, 2 Tbls finely chopped onions, 1/4 cup Ranch Dressing, 1/4 cup "Miss Michele's Peach Salsa", and salt & pepper to taste. Refrigerate for 1 - 3 hours, serve in pita pockets or with warm bread. Ben G., Stagecoach Hills Sub-Division, Leon Springs, TX
Kickin' Cranberry Marinade - Combine equal parts of Kickin' Cranberry Spash and your favorite Italian salad dressing, place in a plastic bag with chicken breast and marinate for several hours in the refrigerator. Cook chicken using your favorite recipe.
Bill's Burger Sauce - Take equal parts of Kickin' Cranberry Splash and lite mayonnaise, combine together, and spread on your freshly cooked hamburgers! Now this is eating! - Bill H., Kenmore, NY
Avacado Delight - Cut a ripe avacado in half, and discard seed. Fill the opening left by the seed with "Kickin' Cranberry Spash". Eat as a snack and enjoy. - Michelle S., Chicago, IL
Christopher's Salsa Chicken - Take 2 "frozen" chicken breasts, and place in a foil lined pan (go up the sides, too), pour an entire jar of your favorite Stagecoach Salsa over the chicken, and top with rosemary. Cover with more foil, bake in a 450 degree oven for 1 hour. Pour the salsa juice over the chicken and enjoy. -Christopher M, San Antonio, TX
Miss Cathy’s Cream Cheese Pecan Ball - Mix 8oz cream cheese with ½ cup Razzleberry sauce. Form into a ball and roll in crushed pecans. Place on serving dish and push a well into the center of the ball. Cover and chill well until firm. When ready to serve, fill well with more Razzleberry Sauce. Serve with Wheat Thins crackers. Miss Cathy, the "Social Club", Leon Springs Stage Stop, TX
Miss Belva's Razzelberry Meatballs - Place 2 packages of frozen meatballs in Crockpot. Add 1/2 bottle of Razzleberry Sauce to Crockpot. Heat on low for 4 hours. Variation: add ¼ bottle Razzleberry Sauce and ¼ Miss Cynthia’s BBQ Sauce to the meatballs. This will give you Miss Belva’s BBQ Razzleberry Meatballs. Miss Belva, the "Social Club", Leon Springs Stage Stop, TX
Miss Sandra’s Glazed Carrots: Steam carrots in microwave or on stove until tender. Drain water, return to stove in saucepan. Add 2 teaspoons Razzleberry sauce and cook on med until thickened and covering all of carrots. Miss Sandra, the "Social Club", Leon Springs Stage Stop, T X
Miss Michele’s Razzleberry Fajitas: Sauté fully cooked chicken strips and steak strips with onions and a little soy sauce. Add ¼ bottle Razzleberry sauce and stir until fully coated and heated through. Smear Cream Cheese on a flour tortilla; add some of the meat mixture, some finely shredded cabbage and some pecan pieces. Miss Michele, the "Social Club", Leon Springs Stage Stop, TX
Bubba’s Razzleberry Sweet & Sour Chicken Stir Fry: Sauté bite size chicken parts in a little oil and soy sauce. Add various stir fry vegetables (onions, water chestnuts, bamboo shoots, carrots, snap peas) and sauté until vegetables are tender crisp. Add 2 tablespoons Razzleberry Sauce and heat through until thick and sticky and all of the stir fry is coated through. Serve with Rice. Bubba, Leon Springs Stage Stop, TX