Almond and Cheese Ball

1 lb grated cheddar cheese

2 cups mayo

1 bunch green onion, chopped

1 tsp cayenne pepper or less to taste

12 oz bacon bits

1 small package slivered almonds

Strawberry jelly

Mix all ingredients except jelly together.  Mold into one or two balls.  Serve with crackers or warm french bread.  Strawberry jelly is served on the side to help cut the "bite" from the cayenne pepper.

For my family I only use 1/4 tsp cayenne because we do not like foods that are real spicy.

Fruited Mint Tea

3 cups boiling water

4 regular size tea bags

12 fresh mint sprigs

1 cup sugar

1/4 cup lemon juice

1 cup orange juice

5 cups water

Pour the boiling water over the tea bags and mint.  Cover and steep for 5 minutes.  Remove the tea bags and mint. Stir in sugar, juices and extra water.  Serve over ice with mint sprigs and/or orange slices.  Yields 2 1/2 quarts of tea.

Spinach Dip

1 pkg. Ranch Dressing Mix

1 (8 oz.) pkg cream cheese, at room temperature

1 (8 oz.) container sour cream

1 cup shredded cheddar cheese, split into two 1/2 cup portions

1 (8 oz.) pkg. forzen chopped spinach

1. Defrost the spinach.
2. Place it in a collander and press it until as much moisture as possible is removed.
3. Mix all ingredients (1/2 of the cheddar), and blend well.
4. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350 degrees.
5. Remove from oven.
6. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
7. Remove and cool below lava stage and serve.
8. Goes well with tortilla chips.

So my fav is simpile,

Roma Tomatos

pesto sauce

baguette sliced

mozzerlla log

olive oil

sea salt

basil

Lay out baguette slice's and spread with pesto sauce.

place basil, followed with thin slcie of mozzerlla, and tomato slice.

Drizzle with olive oil and sprinkle with sea salt.

toast till cheese is melted.

Fast and easy pesto is opptional.

my spelling stinks sorry about that.

Sour Cream Dip

1 8oz. package cream cheese

1 8oz. container sour cream

1 package or small jar dried beef

1/2 cup diced red or white onions (optional)

Combine all ingredients in microwavable bowl or saucepan; heat until throughly warmed.  Serve warm with Club Crackers.

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Cocktail Meatballs

1 package frozen meatballs (or substitute your own)

1 can jellied cranberry sauce

1 jar chili sauce

1 cup brown sugar

Combine sauces and sugar in saucepan over medium heat.  Heat throughly.  Pour meatballs into sauce mixture and cover.  Cook over medium heat until meatballs are heated throughout ( will depend on size - 1 hour to 2 hours).  Works great with a crockpot, too!

Whole-Wheat Crackers

1 ½ cups whole-wheat flour

1 ½ cups white flour

¼ cup sugar

1 teaspoon salt

½ teaspoon baking soda

½ cup butter

¾ cup buttermilk

¼ cup wheat germ

Sift the first five ingredients together. Add butter and process in food processor. Add buttermilk, and process until it forms a ball. Set aside for 10 minutes.

Roll the dough into small balls. Grease cookie sheet, sprinkle with wheat germ. Roll each ball out on a cookie sheet, very thinly. Sprinkle with salt. Cut into diamond shapes or squares with a pastry wheel.

Bake at 350 degrees for 20-25 minutes. Cool and put into a covered container.

Makes 20 ounces.

Christmas Cheese Ball

2 ounces cream cheese, softened

1 teaspoon minced onion

2 teaspoons chopped pimento

dash garlic salt

2 Tablespoons mayonnaise

¼ cup chopped green pepper

8 ounces finely grated cheddar cheese

½ cup chopped walnuts or other nut

Combine the first seven ingredients, and form into a ball.

Roll the ball in the chopped walnuts so that the outside is complete covered.

Makes 1 11-oz ball.

Grilled Zucchini & Yogurt Dip

2 medium zucchini (3/4 lb)

½ teaspoon salt

2 Tablespoon mayonnaise

1 teaspoon fresh lemon juice

1 small garlic clove

¼ cup plain yogurt

1 Tablespoon minced fresh mint leaves

Prepare grill. Cut zucchini lengthwise into ¼-inch thick slices and grill on an oiled rack set 5-6 inches over glowing coals until very tender, about 5 minutes on each side.

Mince garlic with salt and mash to a paste. Finely chop zucchini and stir into garlic paste with remaining ingredients. Serve with Tortilla Chips. Serves Two.

Tortilla Chips

Cut tortillas in eighths. Brush with olive oil. Sprinkle on garlic, onion salt, oregano, and basil. Also can use rosemary, pepper… Bake until just turning brown.

Salsa Fresca

2 medium ripe tomatoes

1/4 medium onion

4 sprigs cilantro (or parsley)

2 cloves of garlic

1 teaspoon garlic salt

2 Tablespoons lime juice

1 jalapeno pepper (1/3 for mild, 2/3 for medium, whole for hot!)

1 teaspoon hot sauce

1/4 cabbage, cut into smaller sections

Put all ingredients in food processor. Pulse once at a time until items are chopped, not purified! Serve with tortilla chips.

Baked Pizza Dip

1  Tub  PHILADELPHIA Cream Cheese Spread (8 Oz)

1     Tsp Italian seasoning

1     Pkg  KRAFT Shredded 8 oz.)

1 Cup pizza sauce

Mozzarella Cheese, divided

PREHEAT oven to 350°F. Beat cream cheese spread and seasoning with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup of the mozzarella cheese, pizza sauce and remaining mozzarella cheese.

BAKE 15 to 20 minutes or until dip is heated through and cheese is melted. Serve with WHEAT THINS Snack Crackers.

Help full Tip: I found this recipe from Kraft. It is easy and good!

                                                                                                       TOUCH DOWN Taco Dip

1 Stck of Cream Cheese 8 Oz

1 Cup Sour Cream

Taco Seasaning

Greated Cheese

1 Can Refried Beans 15 Oz

Pre Heat oven to 350* F. This is like a seven Layer Dip, but warm. In a bowl mix cream cheese, sour cream, and about a handful or two of the grated cheese, add the taco seasoning to taste. In the baking dish layer the refried beans. (you can mix a little taco seasoning in it if you would like.) Then layer the sour cream mixture over that. Then layer the grated cheese over that to taste. (I put a few handfuls.) Then bake it for about 15 min. when you take it out you can put onions (green), olives, tomatoes, and any other things like that, that you might like. (We eat ours plane!)

Help Full Tip: I got this recipe for Pampered Chef, but I have adapted it to my family’s flavors. I don’t measure it at all. I just like of put a little of this and a little of that in it. And I make it for every party. If I don’t I hear why didn’t you make that dip. And we always run out! I serve this with Chips!

ENJOY!

Cheeseburger Dip

1/2 Lb ground beef

1 Lb VELVEETA  Cheese Product, cut up

1/2 Cup Sour Cream

2 Tbsp. KRAFT Prepared Mustard

2 Tbsp. Ketchup

 BROWN meat in large skillet on medium-high heat; drain, reserving meat in skillet. Reduce heat to low. ADD remaining ingredients; cook until VELVEETA is melted, stirring occasionally SERVE hot with French fries, bread chunks or assorted NABISCO Crackers.

Chili Dip

Two cans of your favorite chili

½ - 1 Lb  Velveeta Cheese

In a crock pot place your cheese and your chili. Turn on. Stir occasionally! Enjoy with chips.

Help Full Tip: You will come to find I love dips! With chips, or even crackers.

Enjoy!

Fruit Dip

1 Blck of cream cheese
1 Jar marshmallow crème (fluff)
1 Tbs orange juice

Soften cream cheese in microwave, marshmallow crème too (Be careful when heating the marshmallow, it will get hot and expand out of the jar.30 seconds at the most!) Mix cream cheese and marshmallow together until smooth. Add orange juice -you can add more or less than the recipe calls for
depending on the texture you want. 

Super yummy with strawberries.  Also good with apples, bananas, and pineapple.

Dilly Dip

16 oz. sour cream

1 1/2 c. miracle whip

1T. beau monde (spice)

1T. dill weed

1T. minced onion

~mix and chill overnight

Mexican Munch

1-2 lg. can(s) shoestring potatoes (usually found by the chips)

1 lg can french fried onions (like the ones you put on top of green bean casserole - usually by the canned veggies)

3 c. Quaker Corn Bran cereal (Quaker Oatmeal Squares also work well)

3 c. Kix cereal

1 can nuts (optional)

1 pkg. taco seasoning mix

1 stick margarine / butter

Put ingredients into a turkey-size oven roasting bag.  Pour 1 pkg. taco seasoning over ingredients in bag and shake.  Melt margarine and pour into bag and shake.  Put in microwave.  Cook on high for 6 minutes, shaking bag at 2 minute intervals.  Leave bag open so steam can escape.

Lush Slush (fruit slushies)

1 1/3 c. water

1 2.3 c sugar

12 oz. can of frozen orange juice concentrate

2 T. lemon juice

1 (2 lb.) can of crushed pineapple (not drained)

3-4 bananas, diced

1 sm. jar maraschino cherries or strawberries (I quarter the cherries so they'll go further)

Boil water and sugar until thick (thickens as cools).  Add juice concentrate, 5 juice cans full of water, lemon juice, pineapple, bananas, and cherries.  Mix well and freeze (if you're going to be thawing them a serving at a time, it helps to either freeze them in little dixie cups for child-size servings, or larger styrofoam cups for larger sizes).  Let thaw slightly until slushy to serve.

Grandma's Caramel Corn  ( my grandma makes this and it's my favorite because it's really good, but not TOO sweet)

1 c. brown sugar

1 stick margarine/butter

1/4 c. white corn syrup

1/2 tsp salt

1/2 tsp baking soda

4 quarts (16 c.) popped popcorn

Microwave margarine, sugar, syrup, and salt for 3 minutes, stirring after each minute.  Add baking soda and stir.  Put popcorn in a turkey-sized roasting bag and pour the syrup over it.  Keep top of bag open while microwaving.  Microwave for 1 1/2 minutes.  Shake well.  Microwave 1 1/2 more minutes.  Pour on greased cookie sheet or waxed paper to cool.  You can also add nuts to the popcorn before adding the syrup.

A variation on the chili/velveeta dip posted above:

Use a couple of cans of Rotel Tomatoes (with diced green chilies in it) instead of the chili.  Yummy!  Works well with tortilla chips. 

Susan

Shrimp Bread (courtesy of Chef John Folse although I've made a few tweaks)

Ingredients

• 2 cups of peeled shrimp
• 1 loaf French bread
• 1/2 stick butter
• 1/2 cup onions, chopped
• 1/2 cup celery, chopped
• 1/4 cup red bell pepper, chopped
• 1 tbsp garlic, minced (I use a LOT more garlic than the recipe calls for)
• 1/2 tsp dry mustard
• 1/2 cup mayonnaise
• 1/3 cup mozzarella cheese
• 1/3 cup cheddar cheese
• My tweak is to toss in some Zatarain's crap boil (the powder kind) to kick the flavor up a notch.  You could also just use cayenne pepper or some Tony Chachere's season salt

Cut top off of French bread. Scoop inside out of loaf and set aside. In a large skillet, melt butter and cook onions, celery, bell pepper, garlic and shrimp for 15 minutes. Add dry mustard and mayonnaise. Mix all together, then mix in all cheeses and blend until melted. Put shrimp mixture into bread. Butter top and wrap in foil. Bake on barbecue pit or in 350°F oven for about 20–30 minutes. Cut into slices and serve.

Couldn't be easier Dip

1Block

COULDN'T BE EASIER DIP

1  Block Cream Cheese

1  Jar Pepper Jelly 

Pour pepper jelly over Cream cheese and serve on crackers. Ritz are great with this. It's addictive!

*Edited to add: Sorry about the double posting, my computer is freaking out.

Hot Crab Dip

• 1 lb crabmeat
• 8 0z. cream cheese
• 1 Tbsp. lemon juice
• 1 Tbsp. minced green onion
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1/2 tsp Worcestershire sauce
• 1 cup grated cheddar cheese

Preheat oven to 375.

Whip cream cheese and lemon juice.

Add remaining ingredients and mix thoroughly.

Spoon into a small baking dish and top with cheddar cheese.

Bake for 20 minutes or until slightly puffy and cheese has melted .

Serve with hot crusty bread or crackers.

This recipe is one that I found several versions of online but none seemed to taste just right. So here is my version that I tweaked and changed until it was just right! It's almost exactly like that served at my local Mexican restuarant.

Mendy's White Queso Dip -

Ingredients ~

• 1 pkg (16 oz) - Asadero cubed (in the refrigerated section by the cream cheese & tortillas @ Walmart)
• 1 can (10 oz) - Ro*Tel Mexican Festival Diced Tomatoes with Lime Juice & Cilantro - well drained OR 1 can Ro*Tel Oiginal Diced Tomatoes & Chilis OR 1 can Ro*Tel Mild Diced Tomatoes & Chilis ~ depends on how hot you'd like it.
• 1/4 - 1/2 cup cream (I've used skim milk too)
• 2 tablespoons onions, chopped fine
• 1 Tablespoon ground cumin - another thing you can adjust to your taste, start with 1/2 Tablespoon if you don't want it overly smokey
• 1 jalapeno pepper, chopped fine - totally optional leave it out if you don't want heat. But if you do, start with a little amount like 1 teaspoon and add more until it's hot enough for you. Personally, we're happy with just the Ro*Tel and don't add the pepper.

Optional twist ~ add 1 pound of cooked ground beef seasoned with 1 package of taco seasoning to the cheese for a Mexican Dip.

Directions ~

Put all ingredients in microwave safe bowl and heat 1 minute ~ stir well and return to microwave ~ heat in 30 sec to 1 min intervals until melted. Add more cream/skim milk if it's too thick. Serve with chips.

Also great as an enchilada sauce.

You can also make this in a crock pot just don't allow it to boil.

Sausage Stars

Philly Cheeseball

Ingredients: 

• 2 pkgs cream cheese, softened
• 1 pkg (8 oz) shredded cheddar cheese
• 1/4 cup onion, chopped fine
• 1/4 cup green pepper, chopped fine
• 1 teaspoon pimento *optional
• 2 teaspoons lemon juice
• 1 Tablespoon Worcestershire sauce
• 1 pkg Carl Buddig beef, chopped
• 1 cup pecans chopped

Mix together cheeses and butter.  Add onion, green pepper, pimiento, lemon juice, and Worcestershire sauce.  Add a small amount of pecans and beef, mix well.  Shape into a ball and roll in remaining beef and pecans.  You can also place this into a nice dip serving bowl and top with the pecans and beef instead of making the ball and rolling it in them.

Chill.  Serve with veggie sticks or crackers.

Special Occasion Punch Recipe

Ingredients:

• 1 pkg Strawberry Kool-Aid
• 1 pkg Cherry Kool-Aid
• 2 cups sugar
• 12 cups water
• 6 oz frozen lemonade concentrate
• 6 oz frozen orange juice concentrate
• several 2 liters of 7-Up or Sprite

Mix all ingredients except 7-up.  Freeze either in molds, ice cube trays, or small bowls.  Stir every so often.  Add 7-up when serving.  Freeze at least overnight.  Ice cube trays work best.

This is from a friend that works at a Chinese restaurant:

Crab Rangoons

• 4 pkgs cream cheese, softened
• 8 oz crab meat, drained & flaked
• 1 bunch green onion ~ thinly sliced
• 1/2 teaspoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 can waterchestnuts
• 1/2 teaspoon ground red pepper
• 1 - 2 pkgs won-ton wrappers

In a medium bowl, combine all ingredients except won-ton wrappers.  Mix until well blended.  Place 1 spoonful of filling into each won-ton wrapper.  Moisten edges with fingers dipped in cool water.  Fold and press to seal. 

Preheat oven to 425*.  Lightly spray baking sheet with Pam.  Arrange rangoons on sheet and lightly spray tops with Pam.  Bake for 12-15 minutes or until golden brown.  You may deep fry for 3-4 minutes in hot oil  if you prefer.

This is for a large batch.  These freeze well and can be reheated in the oven. 

• 1 can (6oz) frozen orange juice concentrate
• 1 cup cold water
• 1 cup milk
• 1/3 cup sugar
• 1 tsp vanilla extract
• 10 ice cubes

Onion Dip from scatch

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.