Crockpot Spinach Dip

2 (10 oz.) frozen spinach - thawed & squeezed
1 (16 oz.) pepper jack Velvetta
1 can cream of mushroom soup
1 3 oz. cream cheese
1 T. garlic powder

Combine.  Cook on low for 3 - 4 hrs.  Stirring once in a while.

We had this on Christmas Eve at Tami and Lynn's house and it was a big big hit!

Tailgate Dip

1 red popper

2 jalapenos (unseeded)

1 can of corn

1/2 can diced olives

16 oz. cream cheese (softened)

1 packet Hidden Valley Ranch dip seasoning mix

 

OK, this is a pinterest recipe and it's good.  Just throw everything in a bowl and mix.  Serve with crackers or corn chips.  The dip is thick and can be spread on a cracker but if you are good you can get it with a chip.  Enjoy!

 

Note:  I only used 1 jalapeno and took out the seeds because I didn't want it to be to hot for me.....hahaha

 

Buffalo Chicken Dip

1  lg can chicken (white meat)             ¼ cup Louisiana Hot Sauce or Frank’s Red

8 oz Spicy Ranch Dressing                             Hot Sauce

12 oz. Cream Cheese                          1 cup grated Cheddar Cheese  

Combine first 4 ingredients.  Pour into a deep dish pie plate.  Top with grated Cheddar.  Bake at 350° for 20 minutes until bubbly.

Serve hot with Fritos, crackers, celery, etc.

Sausage and Cheese Tartlets

1 lb Owens mild ground pork sausage            1 8oz. bottle Ranch Dressing

1 ¼ c. shredded Monterrey Jack cheese         1 4oz. can chopped ripe olives, drained

1 ¼ c. shredded Sharp Cheddar cheese          1 tsp. ground red pepper

5 2oz. pkgs. Mini phyllo shells (sometimes    in the frozen food section)

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain on paper towels.  Combine sausage and next 5 ingredients in a large bowl.  Fill each shell with a heaping teaspoonful of sausage mixture and place on ungreased baking sheets.  Bake at 350° for 8 to 10 minutes or until cheese melts.  Serve warm.  Makes about 6 dozen.

Note:  To save time, you can fill and freeze unbaked tartlets in their original tray and slide into a Ziploc bag.  When ready to bake, transfer to ungreased baking sheets and add 2 to 3 minutes to the original baking time.

Spinach Artichoke Dip

2 cups parmesan cheese

1 (10 oz.) box frozen, chopped spinach, thawed

1 (14 oz) can artichoke hearts, drained & chopped

2/3 cup sour cream

1 cup cream cheese

1/3 cup mayonnaise

2 t. garlic, minced

Preheat oven to 375 degrees.  Mix together Parmesan cheese, spinach & artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Bake 20 – 30 minutes.

Wayne's Spicy Wings

1/4 cup oil
2 T. red pepper flakes
Envelope of dry ranch dressing
lots of drumette wings
Tony Chachere's (optional)

Mix oil, pepper flakes and ranch dressing.  If you want a little extra kick, sprinkle drumettes with Tony's.  Coat wings with oil mixture and bake at 350 degrees for 45 minutes.  After 25 minutes, flip the wings.  Eat wtih cold ranch dressing.

Wayne made these for his kids at school and he said they were a hit.

Chocolate Chip Cheese Ball

Plan ahead……needs to chill!  Serve with chocolate and/or cinnamon grahm sticks.

1 package (8 oz.) cream cheese, softened

1 stick (1/2 c.) butter, not substitutes, softened

¼ teaspoon valilla extract

¾ cup confectioners’s sugar (powdered sugar)

2 tablespoons brown sugar

¾ cup miniature semisweet chocolate chips

¾ cup finely chopped pecans

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugars; beat just until combined.

Stir in EITHER the chocolate chips or the pecans.  (keep reading)

Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into the ball.  Refrigerate for another hour (at least).

Just before serving, roll cheese ball in either the chocolate chips or the pecans that you have left.  I like to stir in the pecans, and roll the ball in the chocolate chips – it looks more like a dessert this way.

Yeild:  about 2 cups (one fairly large cheese ball)

Note:  I also like to stir in both the pecans and chocolate chips and serve this in a bowl as a dip.  I usually sprinkle a few chocolate chips on top just before serving. 

Marinated Cheese

½ cup olive oil

½ cup white wine vinegar

1 (2 ounce) jar diced pimiento, drained

3 tablespoons chopped fresh parsely

3 tablespoons minced green onions

3 cloves garlic, minced

1 teaspoon sugar

¾ teaspoon dried whole basil

½ teaspoon salt

½ teaspoon freshly ground pepper

1 (8 ounce) package cream cheese, chilled

1 (8 ounce) 5 ½ x 2 x 1 inch block sharp Cheddar cheese, chilled

Fresh parsely sprigs (optional)

Combine first 10 ingredients in a jar; cover tightly, and shake vigorouly.  Set marinade mixture aside.

Cut block of Cheddar cheese in half lengthwise.  Cut crosswise into ¼ inch thick slices; set aside.  Repeat procedure with cream cheese.  Arrange cheese slices alternately in a shallow baking dish, standing slices on edge.  Pour marinade over cheese slices.  Cover and marinate in the refrigerator at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.  Spoon marinade over cheese slices.  Garnish with fresh parsely sprigs, if desired.  Serve with assorted crackers.  Yield:  16 appetizer servings.

Note:  I was told you may want to just pour marinade mixture over the cheese a bit before you serve.  It’s not totally necessary to cover 8 hours prior.  It’s pretty to alternate the cheese to look like a checker board.

Sunshine’s Shrimp Mold

This was served at Katie and Jason’s engagement party and was a big hit!

For ease, use a flexible mold coated with a little mayonnaise.

30 to 15 min. preparation time

Serves 35

1 ½ (1/3 ounce) envelope unflavored gelatin

2 cups shrimp, chopped

1 (10 ounce) can tomato soup

1 (8 ounce) package cream cheese

1 cup mayonnaise

¼ cup cold water

1 tablespoon horseradish

1 tablespoon creold mustard

1 teaspoon cayenne pepper

¾ cup celery, finely chopped

¼ cup onion, finly chopped

1.         Disolve gelatine in water and set aside.

2.         Over low heat, melt cream cheese into soup.

3.         Combine mayonnaise, horseradish, mustard and pepper in a bowl.

4.         Remove cheese and soup from stove when blended.

5.         Add ingredients together and mix well.

6.         Pour into mold and refrigerate until set.

7.         Serve with crakers.

Bacon and Cheese Tartlets

1 pkg (9.5 oz) Pepperidge Farm Mini Puff Pastry Shells

1 cup shredded Cheddar cheese (4 oz)

1/3 cup mayonnaise

2 med green onions, chopped (about 1/4 cup)

3 or 4 slices bacon, cooked and crumbled (about 1/4 cup)

1/8 tsp cracked black pepper

 

Bake, cool and remove the "top" of the shells according to the package directions.  Reduce the oven temperature to 350 degrees.

Stir the cheese, mayonnaise, green onions and bacon in a small bowl.  Divide the cheese mixture among the shells.

Bake for 5 minutes or until hot.

Hot Onion Dip

1/2 c real mayo

3 pkgs. cream cheese; softened

1 bag frozen onions or you can chop one yourself

2 cups parmesan cheese; one whole container

Mix all the ingredients in bowl.  Put in a baking dish and bake at 400* for 30 minutes or until bubbly and lightly browned.  Not the healthiest, but super yummy.  Good with Fritos, tortilla chips or crackers.