Rock Roll Bbq Jalapeno Dust Food

ROCK & ROLL JALAPENO MACARONI AND CHEESE

Steps:

• In a saucepan melt butter, then add cream cheese and mix until smooth.
• Add heavy cream and whisk it inches Then add jalapeño juice and whisk that in
• Mix in Cheese, stir until cheese is completely melted.
• Mix in Jalapeños, Salt, Cajun Seasoning, and Flour.
• Continue whisking until all ingredients are completely mixed.
• Grease a casserole dish and layer bottom of pan with half of the cooked macaroni.
• Gently pour half the mixture over noodles.
• Add another layer of noodles and cheese mixture.
• Sprinkle top with bread crumbs. Cover with foil and bake at 350 for 30 minutes.
• Uncover and bake for another 20 to 30 minutes or until golden brown on top.

ROCK & ROLL BBQ JALAPENO DUST

Steps:

• Preheat your over to 200 degrees.
• Remove stems from Jalapenos by slicing off the ends.
• Slice Jalapenos lengthwise.
• Cover a cookie sheet with cheese cloth, parchment paper, or foil. You can use an outdoor smoker or food dehydrator if you want.
• Place Jalapenos skin side down (not stacked) on the pan. Add the peeled Garlic cloves where there is room.
• Place in oven and bake until ALL juices have released. Everything should be hard and dried. The garlic will be brown and the Jalapenos will have shrunk drastically. This process can take 2-8 hours. The humidity of you area, oven, and house will effect this. Check every 1/2 hour after a couple hours!
• When it's all done remove the pan from the oven and let cool. You can now process the dried ingredients in a blender, food processor, or spice grinder. I use a food processor to condense the mixture. I powder the stuff from there with a coffee grinder. If you use a coffee grinder (the best way) make sure it's one that doesn't get used for coffee! You don't want your coffee to taste like spices and visa versa.
• Store in cool dry place and use liberally.

ROCK & ROLL BAKED ONION DIP

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Lightly grease a pie pan.
• In a bowl MIX everything.
• Pour into pie pan.
• Bake in the preheated oven about 30 minutes or until lightly browned.
• You can sprinkle some shredded cheddar cheese on top and return to oven for a few minutes to melt if you wish.

SMOKY REFRIED BEANS

Steps:

• Heat oil in a heavy skillet over medium-low heat.
• Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes.
• Smash garlic cloves with a fork just enough to break them open and flatten them a little.
• Add pintos and liquid and cook until heated through, about 5 minutes.
• Add spices and salt to taste. Stir well.
• Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
• When mashed to your liking, squeeze the lime juice all over the beans and serve warm.
• These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.

JALAPEñO MACARONI AND CHEESE

Steps:

• In a saucepan melt butter.
• Add cream cheese and mix until blended.
• Add heavy cream and whisk.
• Add jalapeño juice and whisk.
• Mix in cheddar, stirring until cheddar is completely melted.
• Add salt, Cajun seasoning and flour. Whick until all ingredients are completely incorporated.
• Stir in jalapenos.
• Spray loaf pan with pan coating.
• Layer bottom of pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake for 20 to 30 minutes until brown.

ROCK & ROLL BBQ PIT STYLE BEANS FOR THE CROCK POT

Steps:

• Drain most of liquid from can of beans. Put all ingredients into a crock pot and mix it up.
• Turn mixture on HIGH for 30 minutes, then reduce to low setting for 2 hours. This mixture can cook for hours on LOW during your party if need be.