post your own recipes of shit you made up

>I got nacho dip with any kind of chips you like

>only add half of the guac or else it gets too thin

>you can add more taco sauce and buy spicier sauce

>the whole small sour cream tub mixes with the cheese and makes it more like dip and less like chilli or stew

>shit's good

>>19226213 (OP)

I use this for fries but you can put this on sandwiches and even salad





 1/2 cup mayonnaise

 2 tablespoons French dressing (I use Kraft)

 4 teaspoons sweet pickle relish

 1 tablespoon finely minced white onion

 1 teaspoon white vinegar

 1 teaspoon granulated sugar

 1/8 teaspoon salt

>>19226213 (OP)

>cake pan

>hormel chili

>cream cheese

>grated cheddar and monterrey jack 

Bake at 350 for 20 minutes, then broil for 2-3

Wa la, you just made a nacho dip that will be demolished at any gathering. Having guac, salsa, and sour cream on the side is nice for giving people options, but isn't necessary.

>1 cup of confectioners sugar

>1 block of cream cheese

>blend

>1 small tub of cool whip

>blend

>1 cup of peanutbutter

>blend

peanutbutter mousse/pie filling that you can eat with a fucking spoon

>1 stick of butter

>2 tubes of ritz crackers

>bake at 350 for 15 minutes

pie crust that goes good with the bland simple peanutbutter taste

Slow cooker recipe for entertaining or just having a fuckton of leftovers for yourself:

3 packs of boneless, skinless chicken breasts, trimmed of fat

Bbq sauce, about 1/2 of a regular sized bottle 

Golden mustard bbq sauce, about 1/2 of a smaller bottle

1 whole Vidalia onion, diced

4-5 cloves of garlic, minced

2-3 Tbsp. olive oil

3 Tbsp. of brown sugar. I have light on hand, dark is fine too

2 Tbsp. Dijon or brown mustard

4-5 good dashes of Worcestershire sauce

Few good dashes of bbq rub or spices to taste

1/3 cup apple juice 

>1. Trim the chicken, but leave everything whole, don't even bother scoring it or slicing it up

>2. Mix all the sauces, brown sugar, garlic, rub, etc. in a bowl. Just leave out the apple juice from the ingredients list above. Put all the diced onion on the bottom of the slow cooker.

>3.Coat all trimmed chicken breasts in the sauce mix in the bowl and place into the slow cooker. Repeat and stack the chicken until all of them are done.

>4.Pour any remaining sauce and onions on top of the chicken and pour in the apple juice now too.

>5. Set slow cooker for 6 hours on low. 

>6. Rotate chicken from bottom to top every 2 hours or so to make sure all are evenly cooked through.

>7. When the timer has about 45 minutes left, you can pull apart the chicken with 2 forks. If they pull apart easy, you're good to go and pull all the chicken apart either in a bowl or on a board. If they're not pulling apart or still pretty pink, (they shouldn't be at this point) leave it for another 30 minutes. This part is a bit of a pain in the ass to get done. 

>8.Return all pulled chicken back into the slow cooker to soak up all the sauce for another half hour on low, and then keep it on simmer or lowest hear setting until/during serving.

Serve with some slaw, pickle slices, and mini rolls like Hawaiian rolls and you're good to go. I also put out some cilantro and grated cheddar too
