Hot Cheese Logs

• Large Box of Velveeta
• 8 oz Cream Cheese
• 1 cup of shredded cheddar cheese
• Chopped Jalapenos
• Salt/Pepper to taste
• Chopped Pecans

Let cheeses soften, mix togehter

Add, Jalapenos, salt/pepper

Divide mixture and roll into logs, roll each log in chopped pecans.

Wrap logs in wax paper, refrigerate overnight

Serve with crackers.

Frank's Redhot Buffalo Chicken Dip

• 1 (8 oz. pkg.) Cream Cheese, softened 
• 1/2 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce or FRANK'S® RedHot® Buffalo Wings Sauce 
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favorite shredded cheese 

PREHEAT oven to 350°F.
COMBINE all ingredients in a 1-quart baking dish.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Dry Rub for Ribs

• 8 tablespoons light brown sugar, tightly packed
• 1 tablespoon kosher salt (more if desired)
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

In a bowl, combine all dry ingredients and mix well. Put unused portion in a jar. Store in a cool dark place.

To use:

Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

Garlic Butter

• 2 sticks of unsalted butter, at room temperature
• 1/4 cup finely chopped garlic
• Salt
• Freshly ground white pepper

 In a mixing bowl, combine all of the ingredients together. Mix well. Season with salt and pepper.

Store the butter in either ramekins or form into a log and wrap in plastic wrap until ready to use.

The butter can be used in various combinations for meat, fish or vegetables.

Garlic Oil

• 6 garlic cloves, peeled
• 1 cup extra-virgin olive oil

In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.

Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.