Southwest Chicken Pinwheels
1 (8 ounce) package Neufchatel (light) or regular cream cheese, softened
3 tablespoons light sour cream
2/3 cup Van Roehling Texas Red Salsa™
1 teaspoon Van Roehling OMGarlic Seasoning™
1 cup shredded cheddar cheese
5 green onions thinly sliced
2 cups cooked shredded chicken
5 large burrito size flour tortillas or wraps
Use a mixer to combine cream cheese, sour cream, salsa, and seasoning. Use a spoon to stir in cheese, green onion and shredded chicken.
Divide mixture between the tortillas, spreading out evenly leaving about a 1/2" border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
Remove from refrigerator and use a sharp knife to slice into 2" pieces.
Individual 7 layer dips
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup Van Roehling Tequila Green or Texas Red Salsa™
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
8 (9 ounce) plastic tumblers
In a small bowl mix taco seasoning with refried beans. Then assemble layers:
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions
In each plastic glass, layer about 2 Tablespoons of each ingredient except the tomatoes and green onion, you want about 1-2 teaspoons of each of those.
Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
BBQ Chicken Dip
8 oz. cream cheese, softened
1/2 c. Ranch dressing
10 oz. can chunk chicken, drained
1/2 c. Van Roehling Sweet Chipotle Sauce
2 c. shredded Monterrey Jack cheese
Spread cream cheese into ungreased 1 Qt. baking dish. Layer chicken, Sweet Chipotle sauce, and Ranch dressing. Sprinkle with cheese. Bake uncovered @ 350 for 20 minutes or until cheese is melted. Serve warm with Tortilla chips.
Baked Brie with A Kick
1 loaf Brie, halved horizontally
1 Tube Crescent Rolls
2-3 Tbsp. Van Roehling Orange Marmalade Texas Jalapeno Sweeties™
Do not separate rolls, but seal edges together of 4 rolls to make a square. Package will make 2 squares. Place each Brie half onto a square, completely cover, and seal. Sprinkle Texas Jalapeno Sweeties on top of each. Place on greased baking sheet and cook @ 350 for 20 minutes. Cut into wedges and serve.
1lb Ground Beef
1 Onion, chopped
6 oz. Van Roehling Daddy's German Sauce
Cook beef and onion in large skillet over medium heat until browned. Drain. Stir in Daddy's German Sauce and heat through 10-15 min. Serve on buns.
Van's Famous Smoked Brisket
trimmed brisket flat
Van Roehling Campfire Dust Seasoning™
Daddy's Moppin' Sauce (recipe below)
Put a good, solid coat of the seasoning all over the brisket. You want to get every nook, crack and cranny. I prefer to put this on the night before, put it in a plastic bag and keep it in the fridge, letting the seasoning soak and absorb into the meat all night long. Then you are ready to put it on the pit! I use a BBQ pit with a fire box for indirect heat. I start my fire with a pile of briquettes and then I start putting on a triple blend of wood with oak, hickory and pecan. I cook my briskets at 250-275 degrees. After 3-4 hours and the seasoning is seared on, I turn the brisket every hour and mop after I turn, then 30 minutes later I mop again. Keep this up until the internal temperature is 155-160 degrees. If still a little tough, wrap in foil and keep on the pit or cook in the oven at 300. Check every hour until it is as tender as you would like.
Daddy's Moppin' Sauce
1 Bottle Van Roehling Daddy's German BBQ Sauce
5 c white vinegar
1/2 c lemon juice
1/2 c Worcestershire sauce
2 jalapenos, chopped (optional)
4 Tbsp Van Roehling Campfire Dust Rub
2 sticks butter or margarine
1 large onion, diced
Combine all ingredients, except butter in a large pan. Heat over medium heat until onion and jalapeno are soft. Add butter, allow to melt, stir and remove from heat. Brush on meat with pastry brush. This recipe is enough for 2 briskets. Perfect for pork ribs and chicken too!