Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
Recipe& Pic from newtoveggieworld.worldpress.com

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Blueberry Cream Muffins

Blueberry Cream Muffins
Recipe from Allrecipes.com

Ingredients

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Layered Caribean Chicken Salad

Layered Caribbean Chicken Salad
www.bettycrocker.com

4	cups torn romaine lettuce
3	cups cut-up cooked chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
1 1/2	cups chopped tomatoes
2	ripe medium mangoes, seed removed, peeled and chopped

Dressing

1/3	cup vegetable oil
1/3	cup lime juice
1/4	cup chopped fresh cilantro
2	tablespoons sugar
3/4	teaspoon salt
1/4	teaspoon ground cinnamon, if desired
2	cloves garlic, finely chopped
	Red pepper sauce, if desired

1. 1 In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
2. 2 In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

Lemon Raspberry Fruit Nachos

Lemon Raspberry Fruit Nachos

Recipe from Studio 5

Ingredients:

• 8 ounces fresh or frozen thawed raspberries (about 2 cups)
• 1/4 cup water
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 10 medium sized (8 to 10 inch diameter) flour tortillas
• 1 cup sugar
• 1 teaspoon cinnamon
• 8 ounces Neufchatel or light cream cheese, softened
• 1/4 cup lemon curd
• 6 cups diced fresh fruit, such as raspberries, blueberries,
• Strawberries, peaches, kiwi fruit, etc.
• 2 tablespoons powdered sugar

Method:

Serves 4 to 6; Total time 60 minutes

1. Preheat oven to 400 degrees.

2. In a small saucepan, bring raspberries, water and sugar to a boil. Stir and boil until sugar is dissolved, about 2 minutes. Remove from heat and strain through a fine-mesh strainer, pressing firmly with a rubber spatula so as to leave only seeds in strainer. Stir in lemon juice and salt. Taste and add a little additional sugar if desired for sweetness. Refrigerate until well chilled, at least 1 hour.

3. Meanwhile, cut each tortilla into eight triangles with a pizza cutter. Hold each triangle under running water, wetting each side. Place wet tortilla triangles on a sheet of wax paper. Mix together sugar and cinnamon. Sprinkle tortilla triangles generously with sugar mixture. Turn tortilla triangles over and sprinkle other side generously. Place coated tortilla triangles in a single layer on a wire rack that has been sprayed with non-stick cooking spray and placed on a baking sheet. (You will need to bake in two batches.) Bake 5 minutes, then turn triangles over. Cook another 5 to 8 minutes, until lightly browned and crispy, watching closely the last few minutes so as not to burn. Remove from oven and cool.

4. Remove raspberry syrup from refrigerator and stir, adding a little water if necessary to make a medium syrup. In a separate bowl, mix together cream cheese and lemon curd, adding a little water if necessary to make the consistency of sour cream.

5. Spread tortilla crisps on a large serving platter. Drizzle first with cream cheese mixture and then with raspberry syrup. Sprinkle diced fruit over top. Sprinkle with a little powdered sugar as a garnish. Serve immediately.

Stuffed Bell Peppers

Stuffed Bell Peppers
Recipe from Food Network
Pic from www.family.com

Ingredients

• 6 green bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 2 cups cooked long or medium-grain white rice
• 8 ounces tomato sauce
• Water

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Cinnamon Chip Breakfast Crescents

Cinnamon Chip Breakfast Crescents
Recipe & Picture from www.betterrecipes.com

2 cans (8 oz. each) refrigerated quick crescent dinner rolls

2 tablespoons butter, melted

1 2/3 cups (10 oz. package) Hershey’s Cinnamon Chips, divided

Cinnamon Chip Drizzle (recipe follows)

1. Heat oven to 375 degrees F. Unroll dough, separate into 16 triangles.

2. Spread melted butter on each triangle. Sprinkle 1 cup of cinnamon chips evenly over triangles; gently press chips into dough. Roll the shortest side of the triangle to the opposite point. Place, point side down, on ungreased cookie sheet; curve into crescent shape.

3. Bake 8-10 minutes or until golden brown. Drizzle with Cinnamon Chip Drizzle. Serve Warm.

Cinnamon Chips Drizzle: Place remaining 2/3 cup chips and 1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in a small microwave-safe bowl. Microwave on medium for 1 minute; stir until chips are melted and mixture is smooth.

Orange Fruit Cups

Orange Fruit Cups
www.tasteofhome,com

Ingredients

• 2 medium navel oranges, halved
• 1 small apple, chopped
• 1 small banana, sliced
• 1/4 cup plain yogurt
• 1/4 teaspoon ground cinnamon
• Additional ground cinnamon, optional

Directions

• Using a paring or grapefruit knife and spoon, scoop out pulp from oranges, leaving a shell. Separate orange sections and chop; transfer to a small bowl.
• Add the apple, banana, yogurt and cinnamon. Fill orange shells with fruit mixture. Sprinkle with additional cinnamon if desired. Serve immediately. Yield: 4 servings.

Cheesy Dip "Packed" with a kick

Cheesy Dip "Packed" with a kick

Recipe and picture taken from www.myslcmommy.com

1 lb. ground beef
2 lb. box of Velveeta cheese
1 med. onion
1 can Rotel tomatoes

1/2 Jalapeno

Cook ground beef and drain off grease. Add chopped onion, minced jalapeno and let cook until onion is tender. Add Rotel tomatoes (break up tomatoes with your hand). Slice up Velveeta and add to other ingredients. After cheese is melted, remove from heat and let stand until thickened. Then serve with plain Doritos or Tostitos.

I would love to hear what you are making for snacks at your Super Bowl party.

Beef Taquitos

Beef Taquitos
Picture from Family Fun

Recipe from Families on The Go Cookbook

Ingredients:

• 4-5 cups cooked, chopped roast beef
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 2 cups of cheddar or Mexican blend cheese
• 1 1/5 cups salsa
• 30 tortillas
• Oil for frying

Method:

Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medioum heat. One at a time, using tongs,dip tortillas into hot oil for 5-10 seconds just until it begins to bubble slightly. (You may need to use a spatula to get it out of the oil so it doesn't tear.) Set aside on paper towels. (Do only about 12 at a time; fill, roll, repeat). Fill each tortilla with about 1/4 cup of the mixture. Roll tightly and place seam side down on a cookie sheet. Bake 400 degrees for 10-15 minutes. If freezing, fill a cookie sheet and flash freeze. When firm, place several in a gallon size freezer bags. To reheat, bake at 400 degrees for 20 minutes (from frozen) until heated through.

Beef Taquitos

Beef Taquitos
Recipe from Family Fun

Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

** I love to make these with leftover taco meat.

Ingredients

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3/4 pound lean ground beef
• 1 cup salsa, plus more for dipping
• 2 teaspoons chili powder

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 (6-inch) flour tortillas
• 1/2 cup shredded Cheddar or Monterey Jack
• Sour cream

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Instructions

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

Recipe from www.allrecipes.com

Ingredients

* 1 cup butter
* 1/2 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 cups quick cooking oats
* 1 cup semisweet chocolate chips
* 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Party Pinwheels

Party Pinwheels
Recipe from www.allrecipes.com

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 green onions, minced
• 4 (12 inch) flour tortillas
• 1/2 cup red bell pepper, diced
• 1/2 cup diced celery
• 1 (2 ounce) can sliced black olives
• 1/2 cup shredded Cheddar cheese

Directions

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Fruit & Poppy Seed Salad

Fruit & Poppy Seed Salad
Recipe from www.beckyhiggins.com

1 pkg. baby spinach or mixed greens (about 8 oz.)
1 pkg. strawberries, hulled & quartered
2 apples, diced
1 medium cucumber, cute in half & sliced
craisins
sliced toasted almonds
bottle of poppy seed dressing (we like Briannas brand)

Put the greens in a large bowl. Add all of the sliced & diced fruit. Add a little dressing at a time so it’s not too much and then top with the sliced almonds just before serving (to keep them crunchy).

Restaurant Style Salsa

Restaurant Style Salsa
Recipe from www.thepioneerwoman.com

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Strawberry Romaine Salad

Strawberry Romaine Salad
Recipe from www.allrecipes.com

Ingredients

• 1 head romaine lettuce - rinsed, dried, and chopped
• 2 bunches fresh spinach - chopped, washed and dried
• 1 pint fresh strawberries, sliced
• 1 Bermuda onion, sliced
• 1/2 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1/3 cup white sugar
• 1/4 cup milk
• 2 tablespoons poppy seeds

Directions

1. In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
2. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Stuffed Strawberries

Stuffed Strawberries
Recipe from allrecipes.com

Ingredients

• 1 pint fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar, or to taste
• 2 tablespoons orange flavored liqueur, or to taste (optional)
  

Directions

1. Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Casesar Salad

Caesar Salad

Recipe from Amber Hendrix

3 Tablespoons Olive Oil
4 Teaspoons Lemon Juice
1 Teaspoon Prepared Mustard
2 Cloves Garlic, Minced
1 Bunch Romaine Lettuce, Torn
1 Cup Salad Croutons
1⁄2 Cup Shredded Parmesan Cheese
Ground Pepper to Taste



1) Mix oil, lemon juice, mustard and garlic well
2) Combine romaine, croutons, parmesan, and pepper in salad bowl
3) Drizzle with dressing
4) Toss to coat



*I double or triple the dressing recipe

Fiesta Noodle Salad

Fiesta Noodle Salad
Recipe from Lindsay Kelly

1 12oz. pkg of noodles
1 can corn
1 can spiced Olives
1 can kidney beans
1 can garbanzo beans
2 cups mayo
2 cups buttermilk
1 pkg. fiesta ranch package

Cook pasta. Mix all together. Serve chilled.

Add tomatoes, avacados or cheese.

Black Bean Salsa

Black Bean Salsa

1 can black beans (rinsed and drained)
1 can shupeg corn (white)
1 can petite diced tomatoes
1 T. olive oil
2-3 T lime juice
1 bunch green onion (chopped)
1 bunch fresh cilantro (chopped)

Mix together and let sit over night to absorb flavors. Serve with chips.

Pumpkin Cheesecake

DOUBLE LAYER PUMPKIN CHEESECAKE
www.allrecipes.com

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving