Monday, May 17, 2010

Fruit Salsa with Cinnamon Chips

Michelle H.

Fruit Salsa
1 cup finely chopped strawberries
1 mango, finely diced
1 kiwi, peeled and finely diced
1 lime (juice)
1/4 c. sliced almonds (opt.)

Chop and mix the fruit (and almonds, if desired) and mix in the juice from the lime. Add sugar, by spoonfuls, to taste.

Cinnamon Chips
9 or 10 flour tortillas (give or take)
melted butter (about 1/4 cup), or butter-flavored cooking spray
lots of cinnamon sugar (a bit more than 1 cup)

The idea is to butter your tortillas on both sides, cut them into chip shapes (I make 1-inch strips, but you could do wedges, too--kitchen shears or a pizza cutter works well), drench them in cinnamon sugar (the more the better) and then bake them in the oven (350° or so) until they are crunchy (10 minutes or more). You can sprinkle more cinnamon sugar on them after they bake, if you want.

7-Layer Dip

Michelle H.

1 Can refried beans w/ chilies
2-3 avocados, mashed
finely chopped onion
16 oz. Sour cream
1 packet taco seasoning
tomatoes, diced
3 c. shredded cheddar cheese
sliced olives
tortilla chips to dip

Mix sour cream with taco seasoning. On tray or dish layer beans, then avocado, then onion as desired, then sour cream mixture, then tomatoes, cheese, and olives. Serve with tortilla chips.

Veggie Squares

Michelle H.

2 cans crescent roll dough
8 oz. cream cheese
1 c. mayo
½ c. sour cream
1 pkg. Dry Ranch Salad Dressing Mix
1 c. finely chopped broccoli
1 c. finely chopped cauliflower
1 c. shredded carrots
1 bell pepper, finely chopped
cucumber, sliced and then quartered
2 c. grated cheese

Press crescent roll dough onto cookie sheet, sealing the seams. Bake 13-17 min. Cool crust. Blend cream cheese, mayo, sour cream, and ranch. Spread on crust. Top with veggies and cheese. Cut into squares & serve

Veggie Squares

Michelle H.

2 cans crescent roll dough
8 oz. cream cheese
1 c. mayo
½ c. sour cream
1 pkg. Dry Ranch Salad Dressing Mix
1 c. finely chopped broccoli
1 c. finely chopped cauliflower
1 c. shredded carrots
1 bell pepper, finely chopped
cucumber, sliced and then quartered
2 c. grated cheese

Press crescent roll dough onto cookie sheet, sealing the seams. Bake 13-17 min. Cool crust. Blend cream cheese, mayo, sour cream, and ranch. Spread on crust. Top with veggies and cheese. Cut into squares & serve

Cowboy Caviar

Michelle H.

1 can black eyed peas (or can do 2 cans & no beans)
1 can black beans
2 cans shoe peg corn (White sweet corn)
1 can diced green chilies
1 bunch green onions, diced
2-3 bell peppers, diced (different colors is good)
1 bunch cilantro, cut in small pieces
3-4 Roma tomatoes, diced
½ bottle zesty Italian or red wine vinegaret

In large bowl, mix together, adding the dressing last. Serve with tortilla chips.

Choco-scotch Fondue

Michelle H.

¼ c. milk
6 oz. Butterscotch chips
5 oz. Chocolate chips
14 oz. Sweetened condensed milk
1 tsp. vanilla
fruit & snacks to dip

Combine milk and chips in fondue pot. Set temperature dial to warm. Stir until chips are melted. Add condensed milk and vanilla. Serve with pieces of angel food cake, marshmallows, pretzels, or fresh fruit

Lime Fruit Dip

Michelle H.

8 oz. Cool Whip
Can of Frozen Limeade—about ¼ of it, to taste
Drop or two of green food coloring
fruit to dip

Fold limeade and food coloring into Cool Whip. Serve with fresh fruit

Strawberry Fruit Dip

Michelle H.

1 c. strawberries
¼ tsp. cinnamon
6 oz. Vanilla yogurt
4 oz. Cool whip
fruit to dip

Blend strawberries in blender until smooth. Stir together strawberries, yogurt, and cinnamon. Gently stir in the cool whip. Cover and chill.

Toffee Apple Dip

Michelle H.

8 oz. Cream cheese, softened
½ c. brown sugar
1 tsp. vanilla
½ c. sugar
6 oz. Toffee chips
apples, sliced to dip

Beat together cream cheese, sugars, and vanilla until light and fluffy. Add toffee chips.

Honey Cinnamon Fruit Dip

Michelle H.

8 oz. Cream cheese, softened
7 oz. Marshmallow cream
1 tbsp. honey
¼ tsp. ground cinnamon
fruit to dip

Combine all ingredients; beat on low speed of an electric mixer until smooth.

Pineapple Dip

Michelle H.

1 c. lemon yogurt
1 tbsp. sour cream
3 tbsp. frozen pineapple juice concentrated, thawed and undiluted
fruit to dip

Combine all ingredients; cover and chill before serving. Stir again just before serving.

Lion House Fruit Dip

16 oz. Cream cheese, softened
1 tsp. minced fresh ginger (or dried)
16 oz. Marshmallow crème
1 tbsp. frozen orange juice concentrate.
fruit to dip

Whip cream cheese and marshmallow crème; add orange juice concentrate and ginger.

Fruit Dip

Michelle H.

16 oz. marshmallow crème
8 oz. Cream cheese
fruit to dip

Mix ingredients together & chill. Dip your favorite fruit.

Tuesday, May 4, 2010

Worlds Best Veggie Dip

Jessica P.

1 8oz. container of cream cheese, softened
½ c. sour cream
1 c. mayonnaise
1 small package ranch dressing mix

Mix above ingredients until blended then add ¾ -1 c. of the following, grated:
Cheddar cheese
Green or red pepper
Cauliflower (if desired)

Sunday, May 2, 2010


Jennifer S.

Hormel Little Smokies
1 14-oz bottle BBQ sauce
2 TBS to 1/4 c grape jelly

Combine all ingredients in crock pot. Heat on high or low until bubbly and jelly has dissolved. Serve with toothpicks.

Bacon Wrapped Pretzel Rods

Jennifer S.

This is such an easy recipe and these things will be gone the second you put them on a plate!
1 package of thick cut bacon
Pretzel rods: 1 per strip of bacon

Preheat oven to 400 degrees. Line a baking sheet (make sure it has sides) with foil. Take one strip of bacon and starting at one end of the pretzel rod, tightly wrap it around the pretzel finishing at the other end. Place on baking sheet, tucking ends under the pretzel rod to keep it wrapped up. Bake for approximately 20 minutes or until the baked is cooked and beginning to crisp. Remove from oven and cool for a few minutes before transferring to serving platter.


Jennifer S.

1 lb. bacon
2 cans whole water chestnuts
1 c. brown sugar
1 (14 oz.) bottle ketchup
or use 2 cups of your favorite bbq sauce in place of the sugar and ketchup.

Cut bacon into thirds. Wrap bacon around chestnuts and secure with toothpicks. Place on cookie sheet. Bake at 350 degrees for 30 minutes or until bacon is crisp. Drain and place into 13 x 9 inch pan. Mix brown sugar and ketchup together and pour over all bacon wrapped chestnuts. Then place in oven at 350 degrees for 20 minutes

Can be made ahead and refrigerated before baking the second time.

Olive Garden Stuffed Mushrooms


* 8-12 fresh mushrooms

* 1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
* 1 green onion, finely minced
* 1 egg (beaten)
* 1/2 teaspoon minced garlic
* 1/8 teaspoon garlic salt
* 1/2 cup Italian style breadcrumbs
* 1 teaspoon oregano leaves
* 1 tablespoon melted butter, cooled
* 2 tablespoons finely grated Parmesan cheese
* 1 tablespoon finely grated Romano cheese
* 2 tablespoons finely grated mozzarella cheese (for stuffing)
* 1/4 cup finely grated mozzarella cheese (for garnish)
* 1/4 cup melted butter
* fresh parsley (for garnish)


1. Preheat the oven to 350°F.
2. Lightly oil a small baking dish.
3. Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
4. Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
5. Add Italian bread crumbs, egg, clam juice, mixing well.
6. Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
7. Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
8. Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
9. Cover and place in oven for about 35- 40 minutes.
10. Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
11. Garnish with freshly diced parsley.
12. Serve hot.

T.G.I. Friday's Hot Artichoke and Spinach Dip

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, cubed
• 1 1/2 teaspoon garlic, minced
• 1 package frozen spinach, thawed and squeezed of its juices
• 14 ounce can artichoke hearts, chopped
1. Combine all ingredients. Place in shallow casserole dish.
2. You can either bake the dip for about 15 to 20 minutes at 325 degrees F, but I have also found
that you can just heat it in the microwave for a few minutes.

Serve this restaurant favorite with tortilla chips or your favorite bread and please the whole family.

Stuffed Mushrooms

Jennifer S.

1 pkg "Hot" sausage
1 8 oz cream cheese (softened in microwave for 20 sec)
1 large pkg of mushrooms or 2 small ones
Get sausage cooking in a skillet- in the meantime wash mushrooms and pull out stems- (discard the stems or use in omelets or something) When sausage is done drain off all grease and add the cream cheese. Over medium heat melt cream cheese in the sausage mixture and stir until combined.  Turn off heat and spoon mixture into mushroom caps and place in a glass baking dish.  Bake at 375 for 15-20 min- just until mushrooms are cooked.

Spinach Dip with Water Chestnuts

Jennifer S.

· 1 (10 ounce) package frozen chopped spinach, thawed and drained
· 1 (16 ounce) container sour cream
· 1 cup mayonnaise
· 1 envelope dry vegetable soup mix (Knorr or Lipton)
· 1 (8 ounce) can water chestnuts, drained and chopped
· 3 green onions, chopped
· ¼ cup canned peas, drained
· ½ cup Parmesan cheese
· Salt and pepper to taste
· 1 (1 pound) loaf round sourdough bread

1. In a medium bowl, mix together spinach, sour cream, mayonnaise; dry vegetable soup mix, water chestnuts, green onions, peas, cheese and seasoning. Cover and chill in the refrigerator approximately 2 hours before serving.
2. Or heat slowly on low in the microwave until bubbly
3. Remove top and interior of sourdough bread. Tear removed bread chunks into pieces for dipping.
4. Heat oven to 400°, place empty bread bow upside down on the upper rack in oven, until bread is toasted. This will keep dip from making the bread bowl a soggy mess sooner.
5. Fill with bread bowl with dip. Arrange bread chunks around bowl to serve.
6. Serve with tortilla strips also or in place of bread bowl.

Quick Bean Salsa

Jennifer S.

1 cup black beans drained and rinsed
1 cup corn, canned, whole kernel, drained
1 cup pinto beans drained and rinsed
2 cups salsa prepared
1/2 cup cilantro chopped
1/2 cup red or white onion chopped

Stir and serve!


Jennifer S.

1 can Reduced Fat Crescent Roll dough
1 8-oz Pkg. Fat Free Cream Cheese, softened
½ C. Fat Free Sour Cream
½ Envelope Fat Free Ranch Dressing Mix
2 C. Broccoli Slaw Mix
2 Green Onions, finely sliced
1 C. Fat Free Cheddar Cheese Shreds

Pre-heat oven to 375˚. Roll out dough on cookie sheet, and lightly press seams together. Bake for 10-13 mins. Cool. Mix together cream cheese, sour cream and dressing mix. Spread over cooled crust. Sprinkle with slaw mix, onions and cheese. Lightly press into cheese mixture. Cut into 16 squares.

Confetti Cheese Ball

Jennifer S.
Every time I bring this to a party most guests are hesitant to try it, thinking it is just another "store bought" cheese ball. Once they try it (I may have twisted an arm or two) they ALWAYS want the recipe. I usually make a double batch too.

8 ounces Cream cheese softened
1 tablespoon Mayonnaise
1 tablespoon Mrs. Dash Seasoning Blend (yellow lid)
2 medium scallions thinly sliced
1 cup Cheddar cheese shredded

Mix together all ingredients.
Refrigerate for 1 hour.
Shape into ball or log with plastic wrap.
Cover with plastic wrap.
Refrigerate until serving with crackers, beef stick and fresh fruit.

Artichoke Dip

Jennifer S.

28 ounces artichoke hearts canned, drained
1 cup mayonnaise (Can use low-fat or no-fat)
4 ounces Parmesan cheese, grated not powdered in a can
1 clove garlic or 1 tsp from jar

Preheat oven to 350 degrees.
In 1-quart casserole, combine all ingredients. Reserve some of the cheese for top of dip.
Sprinkle remaining cheese over casserole.
Bake uncovered for 25 minutes or until heated through.
Serve with your favorite dippers.

Apple Berry Salsa with Cinnamon Chips

Jennifer S.

This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

Cinnamon chips
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

2 med Granny Smith apples--peeled, cored and chopped
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 mango--peeled, pitted and chopped
1 small orange--zested and juiced
2 tbsp packed brown sugar
2 tbsp honey

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on baking sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi and mango. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and honey to fruit mixture, mix gently. Serve with cinnamon chips.