Amish Deviled Eggs
By Anne Sykes Brooks
Ingredients
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt
Paprika
Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
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Quesadilla (Cheese or Chicken)
By Mary Babilya
Tortillas
Shredded cheese
Already precooked chickien pieces (comes in a bag)
Butter (I prefer the stick kind for taste)
In a frying pay melt a sliver of butter and place 1 tortilla down, sprinkle cheese (and chicken) on top, toast until browned. Take other tortilla and butter one side. Place the unbuttered side onto the cheese(/chicken) and let the cheese melt a little (30 sec). Then flip and cook til toasted brown. Then cut into 8 slices, like a pizza and enjoy!
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Glazed BBQ Wings
By:Anne Sykes Brooks
Ingredients
12 chicken wings
1/2 cup barbecue sauce 1/2 cup honey
1/2 cup soy sauce (I dont like soy sace so I dont use it)
Directions
Cut chicken wings into three sections; discard wing tip section. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350 degrees F for 50-60 minutes or until chicken juices run clear.
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Salsa
By:Anne Sykes Brooks
Ingredients
2 (14.5 ounce) cans peeled and diced tomatoes, drained
1 bunch fresh cilantro
3 cloves garlic, minced
salt and pepper to taste
Directions
In a medium bowl, mix together tomatoes, cilantro, garlic, and salt and pepper. Mix well, cover, and chill for at least 3 hours before serving
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Buffalo blue cheese chicken dip (great for football season)
By: Marcie Menichetti
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
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Chicken Chili Cheese Cups
By Jessica Vanderhoff
Ingredients
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells
X
Instructions
1.Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
2.Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
3.Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.
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3 Layer Pizza Dip
By Tara Haines
Philly's Cream Cheese
Ragu Pizza Sauce
Shredded Cheese
Use Fritos Scoops to dip!! I have also used other chips, and the little toast things for bruschetta and it tasted good!!
There isnt really any set amounts that u have to follow... it is pretty much what ever u prefer...
In a baking dish cover the bottom of the dish with the cream cheese (evenly), (1st layer) Then pour the pizze sauce over the cream cheese evenly ( 2nd layer ), the cover the sauce with the shredded cheese of your choice (3rd layer).... Preheat oven to 350... and bake until shredded cheese is melted usually about 15-20 mins
Tip: As far as the cheese goes, I normally get the italian blend bag, and the mexican blend bag and mix it all up and use that but you can use whatever cheese you prefer!!
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Pickles in a Blanket
By Jessica Vanderhoff
Ingredients
12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed
Instructions
1.Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges.
2.Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style.
3.Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).
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Hoagie Dip
By: Susan Celli
1 lb Imported ham
1 lb American or Provolene Cheese
1 lb Hot Cappicola Ham
1/2 lb Genoa Salami
1/2 lb Deli Pepperoni
1 small onion
1 small tomato
3-4 tbls mayonaisse
3 tbls extra virgin olive oil
oregano
2 loaves of crusty Italian Bread
Cut onions, tomatos, cheese and lunchmeat in very tiny pieces and add to bowl, add mayo and oil and mix well, add oregano to taste. Let sit in refridgerator for at least 2 hours to incorporate flavors. Right before serving slice bread into bite size pieces and serve with hoagie dip..My Family Loves it
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Romantic Platter for Two
by: Sara Nicole Gross
I make a cold platter two, it's really fancy and perfect for like a romantic night
First, get a big platter, like the size of a serving platter.
The cool thing is, you can put anything you are in the mood for on it,
I usually put fancy crackers, mozzarella balls, port wine, merlot and smoked gouda cheeses, fancy lettuces, sliced cucumbers, fresh fruit, I like any type of berry, peaches and grapes, olives, rolled up prosciutto, sometimes fancy bread with dipping oil, fresh cut up veggies, and I usually take honey roasted almonds and sprinkle them over the whole dish. The key is to buy fancier things then you would buy day to day, the presentation, and then put it on your coffee table and make it a movie night for two
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Stuffed Mushrooms
By: Jess Vanderoff
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2.Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3.When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps
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Marinated cucumber
by: Anne Sykes Brooks
2 large cucumbers
1/4 teaspoons of dill weed
1 tablespoon of sugar
1/4 cup of white vinagar
1/4 cup of mayo
combine cucumbers with other ingredients and chill for 2 hours or more, stirring occasionally.
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Nachos
By Jessica Vanderhoff
Ingredients
1 pound ground beef
1 onion, finely diced
salt and pepper to taste
2 cups shredded Cheddar cheese
1 (16 ounce) can refried beans
1 (14.5 ounce) package tortilla chips
1 fresh jalapeno pepper, sliced
Directions
1.In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2.Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3.Microwave on medium-high until cheese has melted. Serve immediately
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Pineapple Cheese Ball
by Jess Vanderhoff
2 8 oz. pkg Cream Cheese softened
2 T. chopped onion
1/4 c. chopped Green peppers (optional)
1 8 1/2 oz. crushed pineapple, drained very well
1 tsp. "Lawry's" seasoned salt
1c. walnuts or pecan pieces
Mix all ingredients together except walnuts or pecan pieces. Wrap in saran wrap and twist to make a ball. Let it set up by placing in the refrigerator. Then roll in the walnut or pecan pieces and reshape into a ball. Serve with assorted crackers. Enjoy!!!
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Stuffed Mushrooms
by Cassie Kelly
2 packs Baby Bella Crimini mushrooms
1 package Bob Evans Sage Pork Sausage
3 garlic cloves
1 green bell pepper
1 red bell pepper
½ yellow onion
2 tbsp Parmesan/Romano grated cheese
Tbsp bread crumbs
Tbsp of salt
Tbsp of pepper
Tsp of nutmeg
1 large egg (optional)
Step 1:
In a large pan cook sausage on medium-high heat until cooked thoroughly.
Step 2:
Finely dice onion, garlic, red and green bell pepper. Add onion and garlic to sausage and cook until soft. Add peppers, reduce heat and cook until peppers are soft and sausage is slightly brown.
Step 3:
Preheat oven to 350 degrees.
Step 4:
Add bread crumbs, salt, pepper, and nutmeg; mix well. Slowly add cheese, mix well and then remove from heat.
Step 5:
*Optional: Mix one large egg with a small amount of cold water and brush egg wash on the outside of the mushrooms.
On a cookie sheet lined with aluminum foil placed filled mushrooms on sheet. Sprinkle a bit of cheese on top and place in the oven for about 20 to 25 minutes.
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Mozzarella and Tomato Tray
By Jess Vanderhoff
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1 pinch dried oregano
1 tablespoon capers, drained
2 cloves garlic, minced
... 6 tablespoons olive oil
1 pound mozzarella cheese, sliced
2 tomatoes, thinly sliced
1 (7 ounce) jar roasted red peppers, drained and julienned
crushed red pepper to taste
Directions
1.In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil.
2.On a serving platter, arrange mozzarella cheese slices and tomato slices in alternating layers. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes before sprinkling with crushed red pepper and serving.
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Antipasto Platter
by Jess Vanderhoff
2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 1/2 pounds sliced provolone cheese
1/2 pound Genoa salami, thinly sliced
1/4 pound Capacola sausage, sliced
1/4 pound pepperoni sausage, sliced
1/4 pound prosciutto, thinly sliced
1/4 pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
3/4 cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
1/2 cup crumbled Gorgonzola cheese
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
Directions
1.Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2.Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3.Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4.Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5.Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
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Roasted Veggie Tray
by Jess Vanderhoff
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2 inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
... 1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
Directions
1.Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender.
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Sausage Stuffed Jalapenos
by Jess Vanderhoff
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
... Directions
1.Preheat oven to 425 degrees F
2.Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3.In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4.Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
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Stuffed Jalapenos
by Jess Vanderhoff
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
... Directions
1.Preheat oven to 400 degrees F .
2.Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
3.Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
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Bacon Wrapped Stuffed Mushrooms
by Jess Vanderhoff
1/2 cup chopped green onions
2 (8 ounce) packages cream cheese, softened
20 fresh mushrooms, stems removed
1 pound sliced bacon, cut in half
Directions
1.Preheat the oven to 350 degrees F
2.In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
3.Bake for 20 minutes in the preheated oven, until the bacon is cooked through.
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Mississippi Sin
by Anne Brooks
16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped 1/4 tsp hot sauce
1 tsp Worcestershire sauce
salt
pepper
French bread loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil. Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
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Hot Artichoke and Spinach Dip
by Jess Vanderhoff
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
1.Preheat oven to 350 degrees F . Lightly grease a small baking dish.
2.In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3.Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
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Cheesesteak Egg Rolls
by Jess Vanderhoff
1 tablespoon vegetable oil
1 onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved
2 cups oil for frying, or as needed
1/4 cup ketchup
Directions
1.Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2.Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3.Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F
4.Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.
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Baked Cheese Fondue
by Rhyl Rager
6oz. Neufchatel cream cheese,
1/3 cup lite mayo,
1/3 cup + 1/4 cup grated Gruyere cheese divided,
1/3 cup shredded Swiss,
1 scallion sliced separate white from green parts,
2 tsp. parsley,
1/2 tsp. garlic,
1/16 tsp. nutmeg,
1/4 tsp. Herb de Province,
toasted french bread slices
Preheat oven to 325F degrees. In bowl combine cream cheese and mayo, 1/3 cup Gruyere, Swiss, white scallion pieces, and seasonings. Spread in shallow 2 1/2 cup baking dish. Sprinkle with remaining Gruyere. Bake 20 minutes or until cheese is hot and bubbly. Sprinkle with remaining scallion greens. Serve with bread and grapes.
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Ruukujuusto - Finnish Pot Cheese
by Rhyl Rager
3 cups of each: grated Edam, sharp Cheddar, Gruyere,
1 cup warm beer,
1 Tbsp. prepared horseradish,
3 Tbsp. brandy
Combine all ingredients except brandy. Work into smooth paste. Work in brandy; pack into a stone or ceramic crock and seal shut. Age 3 days. Serve on bagel chips or on pumpernickel square.
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The best Cheeseball
by Anne Brooks
*Makes 4 cheeseballs
INGREDIENTS:
4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup pecans, finely chopped for rolling
DIRECTIONS:
Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.
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Mushroom Bacon Dip
by Rhyl Rager
3 dried porcini mushrooms
1/2 cup boiling water
8 slices thick-cut bacon
1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
4 garlic cloves, finely chopped
1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons finely chopped fresh thyme
1 package (8 ounces) cream cheese, softened
2 cups sour cream (16 ounces)
3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
Waffle Chips, for serving (optional)
1. In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.
2. Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.
3. Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until trans-lucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.
4. With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.
5. Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with waffle chips if desired.
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Greatest Onion Dip
by Rhyl Rager
2 tablespoons olive oil
4 small onions, chopped
1/2 shallot, finely chopped
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
Pinch of celery salt
Assorted Flatbreads or toasted baguette slices, for serving (optional)
Directions
Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; flatbreads, or baguette slices.
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Spicy Basil Guacamole
by Rhyl Rager
3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
1 clove garlic, minced
1 medium ripe red tomato, seeded and coarsely chopped
1 lime, juiced
1 lemon, juiced
2 green onions, thinly sliced
1/4 cup finely chopped fresh basil leaves
1 tablespoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste.
If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days.
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Savannah Hot Crab Dip
by Rhyl Rager
2 tablespoon fresh lemon or lime juice
3 tablespoon Worcestershire sauce
5-6 roasted garlic cloves or 2 cloves minced
1/4 cup green onions, minced, optional
1/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 cup grated pepper jack cheese
1 lb jumbo lump crabmeat, free of shells
1 teaspoon Paula Deen Hot Sauce
1/2 teaspoon dry mustard
salt and pepper
Directions
Preheat oven to 325 degrees.
Grate a cup of jack cheese and toss it into the crab meat. Then add parmesan cheese, green onions, Worcestershire sauce, lemon, garlic, salt, dry mustard, hot sauce, ground pepper, and bind it with mayonnaise. Gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers or toast points
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Fruit Dip 2
by Jess Vanderhoff
8 ounces cream cheese
1/2 cup marshmallow creme
2 cups frozen whipped topping, thawed
1/4 cup unsweetened pineapple juice
Directions
1.Blend together the cream cheese, marshmallow cream and thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.
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Hoagie Dip
by Jess Vanderhoff
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
Directions
1.Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
2.In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
3.Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.
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Fluff Dip for Fruit
by Jess Vanderhoff
2 (3 ounce) packages instant vanilla pudding mix
1 cup milk
1/2 cup amaretto liqueur
1 (16 ounce) container frozen whipped topping, thawed
Directions
1.In a medium bowl, mix together the vanilla pudding mix, milk and amaretto liqueur. Beat in the thawed frozen whipped topping. Chill 1 hour in the refrigerator before serving.
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Seven Layer Taco
by Jess Vanderhoff
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions
1.In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2.Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3.Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
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Man Dip
by Jess Vanderhoff
2 (8 ounce) packages cream cheese, softened
2 (14.5 ounce) cans chili
1 (16 ounce) package shredded Cheddar cheese
Directions
1.Preheat an oven to 375 degrees F
2.Spread the softened cream cheese evenly into a 9x13-inch baking dish. Pour the chili over the cream cheese and sprinkle with shredded Cheddar cheese.
3.Bake in the preheated oven until hot and the Cheddar cheese is bubbly, about 15 minutes.
make this and the men will love it can use any kind of chips
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Reuben Dip
by Jess Vanderhoff
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 ounces sauerkraut, rinsed and squeezed dry
8 ounces shredded corned beef
16 ounces shredded Swiss cheese
Directions
1.Preheat oven to 350 degrees F
2.In a small bowl, combine mayonnaise and dressing.
3.Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.
4.Bake for 20 to 25 minutes.
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Pizza Dip
by Jess Vanderhoff
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can pizza sauce
1/4 pound pepperoni sausage, diced
1 onion, chopped
1 (6 ounce) can black olives, chopped
2 cups shredded mozzarella cheese
Directions
1.Preheat oven to 400 degrees F Spray a 9-inch pie pan with non-stick cooking spray.
2.Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese.
3.Bake at 400 degrees F for 20 to 25 minutes.
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Spinach cup mayonnaise
by Jess Vanderhoff
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry leek soup mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
Directions
1.In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
2.Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
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Fruit Dip
by Jess Vanderhoff
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
Directions
1.Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.
use any kind of fruits for this
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Dip (to be used with tostitos or any tortilla chips)
by Heather Niven
16 ounces of sour cream
one can of hormel chili (choice of beans or no beans)
Velveeta cheese (size per your liking of lots of cheese or little)
layer the dip in a something that can go in the microwave.
bottom layer- sour cream
middle layer- Hormel chili
Velveeta cheese- enough to cover the chili.
Microwave for 5 mins (or until cheese is melted)
mMm so good. My sister in law makes this with cream cheese if anyone doesn't like sour cream. I prefer Velveeta but the cheese can be anything you have.
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Down Island Salsa
by Rhyl Rager
1/4 cup firmly packed brown sugar
3 tablespoons white rum
2 tablespoons fresh lime juice
1 teaspoon minced seeded serrano chile
4 cups fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup star fruit, halved lengthwise and thinly sliced
Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Makes 4 cups.
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Classic grape salsa
by Mary Babilya
Classic grape salsa. Use various colours of grapes for a colourful salsa. Photo courtesy/CALIFORNIA GRAPE
October 5, 2010
2 cups coarsely chopped seedless grapes (use all three colors)
1/2 cup chopped green onions
1/2 cup diced fresh chilies (or diced canned Anaheim chilies)
2 tbsp chopped fresh cilantro or basil
2 tbsp vinegar
1 clove garlic, minced
1/2 tsp salt
Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving.
Drain off excess liquid before serving.
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Green Tea Cheese Balls
by Rhyl Rager
6 cups shredded cheddar cheese
8 cups shredded Swiss cheese
1 teaspoon Matcha green tea powder
1 1/2 cups crumbled Blue cheese
1 large chopped onion, 4 teaspoons horseradish
1 tablespoon mustard
1/4 cup chopped salted cashew nuts
Blend Cheddar and Swiss cheeses until smooth. Add the Blue cheese, onion, green tea powder, horseradish and mustard except cashew nuts. Mix well and shape into ball. Garnish by rolling into chopped cashew nuts.
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Spinach Dip
by Anne Brooks
1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix
1 container (16 ounces) sour cream
1 box (10 ounces) frozen chopped spinach, thawed and well-drained (I use fresh, cooked)
1 can (8 ounces) water chestnuts, rinsed, drained and chopped
1 round loaf French bread (I use Hawaiin Bread)
fresh vegetable sticks, crackers or whatever)
Instructions
Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.
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BLT Dip
by Anne Brooks
1 pound bacon, cooked
1 cup mayonnaise
1 cup sour cream
8 ounces cream cheese, softened
1 1/2 cups cheddar cheese
1 tomato, seeded and chopped
1/4 cup chopped green onions
Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired
1 Preheat oven to 350°F degrees.
2 Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.
Make sure to give the tomato a squeeze to rid it of any excess juice before chopping so that you don’t have unnecessary liquid in your dip.
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Cheesy Hot Crab Dip
by Anne Brooks
Ingredients:
4 ounces cream cheese (1/2 block), softened
1/2 cup mayonnaise
2 tablespoons worcestershire sauce
2 teaspoons hot sauce
3-4 cloves garlic
pinch of cayenne
pinch of dried mustard
salt & pepper to taste
1/3 cup green onions
1 pound fresh cooked lump crab meat
1 lemon, juiced
1 cup monterey jack cheese
1/3 cup parmesan cheese
2 tablespoons Panko breadcrumbs
Directions:
Preheat the oven to 325º F. Spray a baking dish with non stick cooking spray.
In a medium bowl, beat together the cream cheese, mayo, worcestershire, hot sauce, garlic, and seasonings using an electric mixer. Fold in the green onions with a spatula then add the cheeses, the crab meat, and the juice of one lemon over top. Gently fold the crab and cheese into the mixture.
Spread mixture into prepared baking dish. Top with Panko breadcrumbs. Bake for 45 minutes - 1 hour until hot a bubbly.
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Spinach Pastry Triangle Appetizers
by Rhyl Rager
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 eggs,
1 Tbsp. water,
1/2 cup crumbled feta cheese
1 pkg. ( 10 oz.) frozen chopped spinach thawed drained
1 medium onion, finely chopped (about 1/2 cup)
2 tablespoons chopped fresh parsley
Heat the oven to 400°F. Beat 1 egg and water in a small bowl with a fork or whisk. Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
Place 1 tablespoon spinach mixture in the center of each square. Brush the edges of the pastry with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
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Queso Fundido with Corn-Bread Dippers
by Rhyl Rager
This south-of-the-border version of fondue combines chile-pepper bite with jicama crunch.
1 8-1/2-ounce package corn muffin mix
2 fresh poblano chile peppers
1 small red sweet pepper
3 cups Monterey Jack cheese (12 ounces)
2 tablespoons all-purpose flour
1/3 cup finely chopped onion
1 tablespoon butter or margarine
3/4 cup half-and-half or light cream
1/3 cup finely chopped, peeled jicama
For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.
Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.
Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.
Carbohydrate: 9g, Sodium: 164g, Cholesterol: 23mg, Total Fat: 7g, Calories: 119, Protein: 5g
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Brown Sugar Smokies
by Anne Brooks
Ingredients
1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3.Bake until bacon is crisp and the brown sugar melted.
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Jalapeno Popper Spreadby Jess Vanderhoff
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Directions
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.
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