Super Easy Fruit Dip
Kelli Devine- Mattson
1/4 c. brown sugar
1/4 c. white sugar
1 brick cream cheese
Softern cream cheese, add both kinds of sugar, mix with mixer until smooth. Server with your choice of fresh sliced fruit!
I recomend chilling the dip for a couple of hrs. before serving, but you can serve it right away.
1/4 c. brown sugar
1/4 c. white sugar
1 brick cream cheese
Softern cream cheese, add both kinds of sugar, mix with mixer until smooth. Server with your choice of fresh sliced fruit!
I recomend chilling the dip for a couple of hrs. before serving, but you can serve it right away.
Caramel Popcorn
__Julie Urban
2 cups brown sugar
1 stick butter
1/2 c white corn syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla
Pop some popcorn. Then boil all ingredients listed above except for the soda and vanilla. Boil for 5 minutes. Take off heat. Add soda and vanilla. Pour over popcorn. Stir. Bake 1 hour at 250 degrees. Stir every 15 minutes.
2 cups brown sugar
1 stick butter
1/2 c white corn syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla
Pop some popcorn. Then boil all ingredients listed above except for the soda and vanilla. Boil for 5 minutes. Take off heat. Add soda and vanilla. Pour over popcorn. Stir. Bake 1 hour at 250 degrees. Stir every 15 minutes.
Dried Beef and Dill Pickle Spread
Michelle Koranda
8 ounces cream cheese, softened (light is ok)
2 tablespoons sour cream (light is ok)
1/2 cup onion, chopped
1 1/2 cups dill pickles, chopped (use whole Kosher dills)
6 ounces dried beef (3 of the 2 ounce pkg of Buddig)
1/8 teaspoon garlic powder (more to taste)
Directions:
1 Chop dill pickles into pieces slightly larger than pickle relish, about 1/4". Measure 1
1/2 cups & set aside.
2 Use a knife to cut dried beef into pieces, about 1/2". Set aside.
3 Combine cream cheese, sour cream, onion & garlic powder. Process til smooth.
4 Scrape into large bowl & stir in rest of ingredients.
5 Chill til ready to serve.
6 Serve with Ritz crackers.
7 I don't recommend putting pickles & beef in processor because this dip needs the
chunky texture.
8 Servings/yield are not exact.
8 ounces cream cheese, softened (light is ok)
2 tablespoons sour cream (light is ok)
1/2 cup onion, chopped
1 1/2 cups dill pickles, chopped (use whole Kosher dills)
6 ounces dried beef (3 of the 2 ounce pkg of Buddig)
1/8 teaspoon garlic powder (more to taste)
Directions:
1 Chop dill pickles into pieces slightly larger than pickle relish, about 1/4". Measure 1
1/2 cups & set aside.
2 Use a knife to cut dried beef into pieces, about 1/2". Set aside.
3 Combine cream cheese, sour cream, onion & garlic powder. Process til smooth.
4 Scrape into large bowl & stir in rest of ingredients.
5 Chill til ready to serve.
6 Serve with Ritz crackers.
7 I don't recommend putting pickles & beef in processor because this dip needs the
chunky texture.
8 Servings/yield are not exact.
Apple Chips
By Staci Simonsen
Slice two or three apples into rounds about 1/8 inch thick (using a mandolin helps, but you can do it with a sharp knife.
Remove the core from the center of the rounds with a small cookie cutter or core the apple before slicing.
Place in a single layer on a lightly greased cookie sheet and sprinkle with cinnamon. Bake in a 200 degree oven for 90 minutes, flip, and bake for an additional 90 min or until thoroughly dried. These will store in an air tight bag or container for 3 or 4 days.
Slice two or three apples into rounds about 1/8 inch thick (using a mandolin helps, but you can do it with a sharp knife.
Remove the core from the center of the rounds with a small cookie cutter or core the apple before slicing.
Place in a single layer on a lightly greased cookie sheet and sprinkle with cinnamon. Bake in a 200 degree oven for 90 minutes, flip, and bake for an additional 90 min or until thoroughly dried. These will store in an air tight bag or container for 3 or 4 days.
California Caviar
By Staci Wiederstein
2 Cans whole kernel corn (drained)
2 Cans chopped black olives (drained)
4 Chopped Roma tomatoes (small to medium)
2 Chopped onions (medium)
2 Chopped green peppers
2 Chopped red peppers
1 Cup French dressing
1 Cup Tomato Basil salad dressing or Balsamic Vinaigrette dressing
1 teaspoon Minced Garlic
Mix all ingredients together and chill.
Serve with Tortilla chips.
Optional ingredients:
Jalapenos (4oz. can chopped)
Fresh Cilantro
2 Cans whole kernel corn (drained)
2 Cans chopped black olives (drained)
4 Chopped Roma tomatoes (small to medium)
2 Chopped onions (medium)
2 Chopped green peppers
2 Chopped red peppers
1 Cup French dressing
1 Cup Tomato Basil salad dressing or Balsamic Vinaigrette dressing
1 teaspoon Minced Garlic
Mix all ingredients together and chill.
Serve with Tortilla chips.
Optional ingredients:
Jalapenos (4oz. can chopped)
Fresh Cilantro
Roasted Red Pepper Hummus
by Autumn Hughes
2 cans garbanzo beans or chickpeas drained
1 red pepper
4-5 cloves garlic
1/4- 1/2 medium white onion
olive oil
1 tsp cumin (give or take)
Roast the red pepper, onion, and garlic (leave skin on for roasting). I put each of them in then oven at 450* in a small pan. When the pepper starts to blacken on the exposed side, I turn it. I continue doing this until it's blackened on all sides. By this time the onion and garlic are done. Watch the garlic though, since it is smaller I have accidently roasted it beyond use. The garlic just needs to be softened. When the pepper is done, remove from oven and put into a glass bowl covering with saran wrap. Set aside for a few minutes (10-15").
I use the reduced sodium beans and rinse them with water. Put the drained and rinsed beans in a food chopper or processor. Removing skin from the garlic and place the cloves in the chopper. Add the cumin. Add in the onion, I usually cut it into small chunks. Peel the skin from the pepper and remove the core. (Don't discard oil left behind) If there are seeds left behind, it's not a big deal they will get chopped up too. I like to slice the pepper into smaller chunks too. Start chopping or processing. The mixture may seem a little dry- add in the pepper oil that collected in the bowl. If it is still to dry add a little olive oil to obtain the desiried texture. I make this using the good ol' dump and taste method. But this is my basic recipe. I don't believe this is anything close to authentic. But it is delicious, preservative free, easy to make, and relatively inexpensive. We like to eat it with Ritz toasted chips or homemade toasted tortilla strips. Enjoy!
Cranberry-Kraut Meatballs
By Andrea Zara
Meatballs:
2 lbs Hamburger
1 pkg onion soup mix
1 c bread crumbs
3 eggs
I make about 2-3 inch meatballs for this recipe
Sauce:
1 8-12oz jar chili sauce
1 cup brown sugar
1/2 can whole cranberry sauce
1 14oz can sauerkraut
8 oz water
Heat together and pour over meatballs
Bake at 325 for 50 minutes
Meatballs:
2 lbs Hamburger
1 pkg onion soup mix
1 c bread crumbs
3 eggs
I make about 2-3 inch meatballs for this recipe
Sauce:
1 8-12oz jar chili sauce
1 cup brown sugar
1/2 can whole cranberry sauce
1 14oz can sauerkraut
8 oz water
Heat together and pour over meatballs
Bake at 325 for 50 minutes
Party Meatballs
By Andrea Zara
Meatballs - whatever your favorite recipe is. In a pinch I use frozen meatballs
12 oz Grape Jelly (make sure it's jelly not jam)
12 oz Chili Sauce
Heat the Jelly and Chili sauce in a pan until blended together, pour over meatballs in a crockpot and let them cook until heated through.
If you don't plan to eat them for a while you can just throw everything in the crockpot without mixing the sauce and stir more frequently.
Meatballs - whatever your favorite recipe is. In a pinch I use frozen meatballs
12 oz Grape Jelly (make sure it's jelly not jam)
12 oz Chili Sauce
Heat the Jelly and Chili sauce in a pan until blended together, pour over meatballs in a crockpot and let them cook until heated through.
If you don't plan to eat them for a while you can just throw everything in the crockpot without mixing the sauce and stir more frequently.
Picante Cheese Dip
By Beverly Lindstrom
Plan ahead--this bakes for 3 hours, but it's worth it! (Good for Saturday game days)
3 loaves of uncut, round, sourdough bread
16 oz sour cream
3 c shredded cheddar
Two 8 oz pkg of cream cheese
3/4 c Salsa
Blend all ingredients except for bread. Make 2 breadbowls by making a lid and scooping out insides. Keep lid in tact. Pour mixture into bread bowls and replace lids. Wrap bowls in foil. Place on a cookie sheet and bake for 3 hours at 250 degrees. Use extra bread for dipping.
Plan ahead--this bakes for 3 hours, but it's worth it! (Good for Saturday game days)
3 loaves of uncut, round, sourdough bread
16 oz sour cream
3 c shredded cheddar
Two 8 oz pkg of cream cheese
3/4 c Salsa
Blend all ingredients except for bread. Make 2 breadbowls by making a lid and scooping out insides. Keep lid in tact. Pour mixture into bread bowls and replace lids. Wrap bowls in foil. Place on a cookie sheet and bake for 3 hours at 250 degrees. Use extra bread for dipping.
Spicy Corn Dip
By Andrea Zara
8 oz sour cream
1 Cup mayonnaise
2 (11 oz) cans Mexican Corn (I have also used southwest corn to change it up)
4 green onions chopped
3 jalapeno peppers, seeded and minced
8 oz green chiles
1 1/4 cup Shredded cheddar cheese
Mix together and serve with tortilla chips. Flavor is better if it is refrigerated for a while before eating.
8 oz sour cream
1 Cup mayonnaise
2 (11 oz) cans Mexican Corn (I have also used southwest corn to change it up)
4 green onions chopped
3 jalapeno peppers, seeded and minced
8 oz green chiles
1 1/4 cup Shredded cheddar cheese
Mix together and serve with tortilla chips. Flavor is better if it is refrigerated for a while before eating.
Cheesey Spinach and Bacon Dip
By Suzanne Havelka
1 pkg frozen shopped spinach, thawed and drained
1 lb. Velveeta Cheese cut into cubes
4 oz Cream cheese cubed
I can Diced Tomato
8 slices of bacon, cooked and crumbled
Put all incredients into a bowl. Cook in the microwave for 5 minutes or until cheese is melted. Mix and it is ready to go.
1 pkg frozen shopped spinach, thawed and drained
1 lb. Velveeta Cheese cut into cubes
4 oz Cream cheese cubed
I can Diced Tomato
8 slices of bacon, cooked and crumbled
Put all incredients into a bowl. Cook in the microwave for 5 minutes or until cheese is melted. Mix and it is ready to go.
Too Easy Friut Dip
By Joni Sanders Pearson
• 1 (8 ounce) package cream cheese, softened
• 2 (7 ounce) jars marshmallow creme
Beat the cream cheese until smooth. Add marshmallow creme and blend the mixture until smooth. Enjoy!
• 1 (8 ounce) package cream cheese, softened
• 2 (7 ounce) jars marshmallow creme
Beat the cream cheese until smooth. Add marshmallow creme and blend the mixture until smooth. Enjoy!
Pumpkin Fluff Dip
from Staci Chapek Euler
2-8oz. pkgs cream cheese
1-15oz. can 100% pure pumpkin
Mix together with mixer, then add:
2 c sifted powdered sugar
1 tsp cinnamon
1 tsp ginger
Mix all together and chill for 1 hour. Serve on cinnamon graham crackers and top with cool whip. Enjoy!
2-8oz. pkgs cream cheese
1-15oz. can 100% pure pumpkin
Mix together with mixer, then add:
2 c sifted powdered sugar
1 tsp cinnamon
1 tsp ginger
Mix all together and chill for 1 hour. Serve on cinnamon graham crackers and top with cool whip. Enjoy!
Stuffed Jalapenos
By Suzanne Havelka
Not sure on how much of anything I just usually throw in to my liking.
Any size of Jalapenos and however many you want to cook.
Cream Cheese
Bacon
Sausage (cooked and chopped)
Onion
Grated cheddar
First cut the Jalapenos in half (but keep together or else you will have a puzzle to do to later)
Clean all of the seeds out of the jalapenos and wash
Next mix cream cheese, sausage, onion and grated cheddar together.
Then put the cream cheese mixture in one side of the Jalapeno. Place the two sides of Jalapenos together.
Roll bacon around the Jalapenos and use a toothpick to keep the bacon and Jalapeno together.
Grill until bacon is to your liking.
Not sure on how much of anything I just usually throw in to my liking.
Any size of Jalapenos and however many you want to cook.
Cream Cheese
Bacon
Sausage (cooked and chopped)
Onion
Grated cheddar
First cut the Jalapenos in half (but keep together or else you will have a puzzle to do to later)
Clean all of the seeds out of the jalapenos and wash
Next mix cream cheese, sausage, onion and grated cheddar together.
Then put the cream cheese mixture in one side of the Jalapeno. Place the two sides of Jalapenos together.
Roll bacon around the Jalapenos and use a toothpick to keep the bacon and Jalapeno together.
Grill until bacon is to your liking.
Chicken Fiesta Dip
Kristin Doty Bohac
- Time 40 minutes
- Serves 20
- 1 ½ Cups chopped cooked chicken.
- 1 tsp. hot pepper sauce.
- 4 oz. cream cheese, softened.
- ½ cup sour cream.
- 1 Cup shredded Cheddar and Monterey Jack Cheese, divided.
- 4 green onions, sliced.
- 1 small tomato, chopped.
- ½ Cup sliced pitted black olives.
- Preheat oven to 350.
- Toss chicken with hot sauce and set aside.
- Mix cream cheese, sour cream, ½ cup of the shredded cheese, and the onions in a medium size bowl.
- Stir in the chicken.
- Spread into a 9 inch pie plate.
- Bake for 25 minutes, or until heated through.
- Top with remaining ½ cup shredded cheese, the tomatoes, and olives.
- Serve with whatever crackers or chips that you like.
Rueben Dip
Allison Koranda
8 oz. Cream cheese
8 oz. Swiss cheese
8 oz. Dried beef
14 oz. Sour kraut 1/2 drained (use Bavarian kraut)
1 cup sour cream
Heat ingredients in crockpot. Serve with corn chips or rye crackers.
8 oz. Cream cheese
8 oz. Swiss cheese
8 oz. Dried beef
14 oz. Sour kraut 1/2 drained (use Bavarian kraut)
1 cup sour cream
Heat ingredients in crockpot. Serve with corn chips or rye crackers.
Buffallo Chicken Dip
By Tricia Kirchmann Fox
2 10oz cans chunk chicken, drained
2 8oz packages cream cheese
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Mix chicken, cream cheese, ranch, hot sauce and 1 cup of cheese in crockpot. Heat, stirring occassionally. Sprinkle the remaining cheese over top, cover and continue to cook on low until ready to serve.
Serve with tortilla chips or ritz crackers!!!
2 10oz cans chunk chicken, drained
2 8oz packages cream cheese
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Mix chicken, cream cheese, ranch, hot sauce and 1 cup of cheese in crockpot. Heat, stirring occassionally. Sprinkle the remaining cheese over top, cover and continue to cook on low until ready to serve.
Serve with tortilla chips or ritz crackers!!!