Smoky Treats

INGREDIENTS
24 (2 inch) little smoky sausages
6 flour tortillas
olive oil (or melted butter)
1/4 cup Ranch Hand Candy

DIRECTIONS
Using a 3" round cookie or biscuit cutter, cut four rounds from each tortilla. Brush each round on both sides with olive oil. Place sausage in center of each round. Pull tortilla up around sausage. (It will look like a little taco!). Slide wooden toothpick through one side of tortilla, through sausage and out the other side securing the sausage inside the tortilla.
Bake at 375 dg. for 15-20 minutes until tortilla is brown and crisp and sausage is cooked. Top with 1/2 t. Ranch Hand Candy and serve hot. Serves 8 - 12.

Santa Fe Salad

INGREDIENTS
1 can (16 oz) black beans
1 -1/2 cups fresh, frozen or canned corn
1/2 cup chopped red pepper
1/2 cup chopped sweet onion
1 clove of crushed garlic
1 large tomato (best when peeled!) *
1/2 cup Ranch Hand Candy
2 limes
1/4 cup fresh cilantro
1 t. salt
freshly ground pepper

DIRECTIONS
Drain beans, rinse thoroughly in strainer. Rinse again and let drain completely. Drain any water from corn. Mix together corn, beans, chopped red pepper. Squeeze juice from limes into small bowl. Add Ranch Hand Candy, garlic, and salt to lime juice. Pour over bean/corn mixture and thoroughly mix. Cover and chill in refrigerator until ready to serve. Just before serving, add fresh cilantro, chopped tomatoes and freshly ground pepper. Serves 6.

Sassy Cole Slaw

INGREDIENTS
1/4 cup cider vinegar
3 T vegetable oil
1 cup Ranch Hand Candy
1 lb package of super market cole slaw
1 small carrot * (optional)
1 clove fresh garlic
1 t. salt (to taste)
6 fresh green onions (some of the tops)
fresh ground black pepper

DIRECTIONS
Mix vinegar, oil, Ranch Hand Candy, and garlic in large bowl. Add cabbage mixture and carrot. Mix thoroughly. Refrigerate for 20 to 30 minutes. Add chopped onions, salt and toss again. Top with fresh ground black pepper. Serves. 6.

Hot Deviled Eggs

INGREDIENTS
6 hard cooked eggs
3 T. mayo (use light if you wish)
1-1/2 t. sugar
1- 1/2 t. Dijon mustard
1 t. vinegar
1/4 t. salt
1/8 t. pepper (use white if you have it)
4-6 drops Tabasco or other hot sauce* (optional)

1/3 - 1/2 cup Ranch Hand Candy (added later)

DIRECTIONS
To hard cook eggs, place eggs in pan and cover with cold water. Bring eggs to a rolling boil over high heat. Remove pan from heat, cover pan and let eggs set for 15-20 minutes. Remove and let them cool completely before peeling. Peel and cut lengthwise and remove yolks.
Place egg white halves on tray and egg yolks in small bow. Mash yolks with fork and add remaining ingredients except for Ranch Hand Candy. Put approximately 1 tsp of Ranch Hand Candy in each egg white halve. Spoon yolk mixture on top to cover. Sprinkle a small amount of paprika on top of each egg for color contrast. If you prefer, of course, you can put the Ranch Hand Candy on top but we like it between the white and yolk mixture for a surprise burst of flavor!

Chicken Chili Nachos

4 Chicken Breasts, boiled and shredded
2 – 8 oz. packages of cheese (cheddar, jack, Colby)
1-2 cans spicy chili beans
16 oz. sour cream
1 can cream of chicken soup
1 can of diced tomatoes with green chilies
¼ cup Ranch Hand Candy

In large pot, add sour cream, soup, tomatoes, chilies, Ranch Hand Candy, and chicken. Let simmer 10-15 min. Layer baking dish with smashed nacho chips, then pour chicken mixture on top. Next, spread half pkg. of cheese, then add cans of beans, and top with remainder of cheese. Bake at 350 for 20-30 mins. Until cheese is melted. Serve with additional nacho chips.

Spicy Country Meatloaf

INGREDIENTS
2 lbs lean ground beef
1 cup chopped onions (1 med.)
1/2 cup vegetable juice (V-8)
1/2 cup tomato sauce
1/4 cup Ranch Hand Candy
2 eggs
1 cup bread crumbs
1/2 t. pepper
1 t. salt

Glaze: 1/4 cup tomato based salsa, 2 T. Ranch Hand Candy, 2 T catsup

DIRECTIONS
Preheat oven to 350 dg. In large bowl, mix ground beef, bread crumbs, eggs & chopped onion. Add tomato sauce, Ranch Hand Candy, V-8 juice and salt and pepper. Form into loaf and put into an oblong baking pan that has been sprayed lightly with cooking spray. Bake for 45 min. Remove from oven and spread glaze evenly over top of meat and return to oven for another 30 min or until internal temperature reaches 180 dg. Cover with foil and let stand 15-20 minutes before removing and slicing.

Ranch Hand Candy Chili

INGREDIENTS
1 lb lean ground beef or ground turkey
cooking spray
2 cups water
3/4 cup salsa (like Pace)
1/3 cup Ranch Hand Candy
1 (16 oz) can beans (white or red) drained and rinsed
1-1/2 cup frozen or fresh corn
1 (14 oz) can diced tomatoes, undrained
1-1/2 t. ground cumin
2 T chili powder
1-1/2 t. dried oregano
1 t. salt
1/2 t. liquid smoke
1 t. red pepper flakes (optional)

DIRECTIONS
Assemble and measure all ingredients.
Spray bottom of large skillet with cooking spray and saute' meat over medium heat for 4 or 5 minutes until brown.
Stir in all remaining ingredients
Bring mixture to boil and immediately reduce heat to simmer. Cook for approximately 25 min. stirring occasionally. Adjust spices and salt to taste. Top with extra Ranch Hand Candy to taste. Serves six.

Baked Ham and Cheese Quesadilla

INGREDIENTS
4 large tortillas
Ranch Hand Candy
1/2 cup shredded Monterey jack cheese
8 oz. baked ham, sliced thin
1/2 cup diced tomatoes*
2 T chopped green onion (optional)
pepper to taste

DIRECTIONS
Lightly spray cookie sheet with vegetable cooking spray. Arrange 2 tortillas on a sheet, spread Ranch Hand Candy over the two tortillas then evenly top with 1/4 cup of the cheese. Top the cheese with ham, the diced tomato, onion, Ranch Hand Candy and cover with the other tortillas. Brush tops with olive oil & bake at 425 deg. for about 10-12 min. or until browned. Cut into wedges & serve with mustard or mayo.

Berry Bliss Torte

INGREDIENTS
8 - 12 ounces of cream cheese
1 cup of Berry Bliss Ranch Hand Candy

DIRECTIONS
Divide cream cheese into three (3) equal portions. Soften 1 /3 of cream cheese in microwave until very soft (almost like cake frosting). Spray spring form pan lightly with a vegetable oil spray. Spread softened cream cheese evenly covering bottom of pan. Put in freezer for 15 minutes.

Continue the layering, returning to freezer for 15 minutes after each layer. BE CERTAIN TO SET YOUR TIMER! Measure 1/2 cup of Berry Bliss Ranch Hand Candy and spread evenly over cream cheese layer. Return to freezer. Next layer is cream cheese. Back to freezer! *Now spread 1/3 - 1/2 cup Ranch Hand Candy evenly over cheese with tines of a fork. Return to freezer.

Add the last layer of cheese, pulling spreader across edge of pan and working from the outside toward the middle, cover Ranch Hand Candy layer with cream cheese making certain all edges are sealed. Cover carefully with plastic wrap.

If you are serving torte right away, freeze for 15 to 20 minutes before serving. If not, simply refrigerate until ready to serve (up to 2 days). To remove torte from pan, set the pan on a paper towel. Take off ring...blot any excess moisture from torte with the paper towel. Turn torte upside down on another paper towel. Run some hot water on a sharp thin knife and use to remove pan bottom. Again using paper towel, flip torte over on to serving dish. Serve with crackers or sliced toasted baguette.

*Berry Bliss layer can be replaced with the Ranch Hand Candy flavor of your choice.

Peppery Pigs-in-a-blanket

INGREDIENTS
2 (8 oz) cans refrigerated quick crescent dinner rolls
1 (16 oz) package of cocktail franks
1/3 cup Ranch Hand Candy

DIRECTIONS
Preheat oven to 375 dg. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle in thirds and spread with Ranch Hand Candy using a fork for even distribution. Place one frank on widest end of triangle and roll up tightly. Place on an ungreased baking pan, point side down. Repeat with remaining franks.

Bake 12-15 minutes or until golden brown. Serve warm with spicy brown mustard and a small bowl of Ranch Hand Candy on the side.

Sausage and Jalapeno Pockets

INGREDIENTS
1 package of Pillsbury Original Crescent dinner rolls
1/4 cup spicy brown mustard
1 - 2 links of Andouille Sausage
1/4 cup Ranch Hand Candy
1 egg
1 t. water

DIRECTIONS
Preheat oven to 375 dg. Roll one fourth (1/4) dough out with rolling pin making a thinner dough. Roll out other fourth to same size. Return remaining dough to fridge. Using small brush, cover both sides of dough with spicy brown mustard. Cut sausage into 18 thin slices (approximately 1/4") and put in skillet until just warmed and to remove any grease. Cool and place 9 rounds on one side of prepared dough spacing about one inch (1") apart. Now top each piece with 1 t. Ranch Hand Candy. Place second piece of dough over sausage. Fit edges together. Cut along edges with pastry cutter or ravioli cutter sealing edges. Now cut between each sausage making small packets. Combine egg with water and whisk. Brush egg wash over packets. Place in oven for 13 minutes. While first batch is cooking remove dough from fridge and repeat process with remaining sausage.

Spicy Shrimp Cocktail

INGREDIENTS
1 (12 oz) bottle beer
water
1 lb raw shrimp, peeled, deveined, leaving on tail

1 cup ketchup
1/2 cup Ranch Hand Candy
2 T horseradish
1 T. Worcestershire sauce
2 t. fresh lemon juice

DIRECTIONS
Fill large pot 1/2 full of water, add beer and bring to boil. Toss in shrimp and turn off heat. Wait 4 minutes, drain shrimp and rinse in cold water.

In small bowl, combine ketchup, Ranch Hand Candy, horseradish, Worcestershire sauce and lemon. Mix together and refrigerate. When ready to serve, arrange shirmp surrounding bowl of sauce.