Dill Pickle Dip

By: Sarah

Ingredients
1 pkg softened cream cheese
Sour Cream
Dried beef or dried ham (to taste)
Dill pickle spears

Directions

1. Cut up the meat and pickles in a bowl.
2. Stir in the cream cheese.
3. Add in sour cream as needed; should be smooth and easy to mix up/stir.
4. Serve with crackers.

Margherita Pizza

By: Shawna

Ingredients
Pizza Crust
1/8 C Extra Virgin Olive Oil
2 Cloves Minced Garlic
3 or 4 Roma Tomatoes
1/2 lb fresh mozzarella cheese
2 C fresh basil

Directions

1. Mix olive oil and garlic in a small bowl.
2. Place baking crust on pizza stone and brush with olive oil/garlic mixture.
3. Bake for 5 minutes
4. While crust is baking, slice tomatoes and cheese.
5. Arrange cheese, tomato and basil on pizza crust.
6. Bake until crust is crispy and cheese has melted.

Spicy BBQ Drumsticks

By: Shawna

Ingredients
10 chicken drumsticks
1/2 bottle of your favorite bbq sauce
Weber's Kickin It Chicken seasoning (to taste)

Directions

1. Slow cook the chicken and bbq sauce in a crockpot on low for 2 hours.
2. Place chicken on grill, high heat.
3. Season with Weber's seasoning.
4. Turn until golden brown on all sides.
   

Rotel Dip

By: Sarah

Ingredients
1 block of Velveeta Cheese
2 Cans of Rotel Tomatoes
1 lb hamburger

Directions

1. Cut velveeta into chunks and melt in the microwave.
2. Brown hamburger in a skillet.
3. Set slowcooker on "WARM" and add cheese, hamburger and tomatoes.

Southwest Cornflake Potatos

By: Shawna

Ingredients
2lb bag of Obrien Style hashbrowns
1 can cream of mushroom soup
16oz sour cream
1 1/2 sticks of butter
2 C sharp shredded cheddar cheese
3-4 C crushed cornflakes

Directions

1. Preheat oven to 350 degrees.


2. In a large bowl mix 1 stick of melted butter, mushroom soup, sour cream, cheese and hashbrowns.


3. Pour into greased 9X13 baking pan.


4. In the same large bowl melt the remaining butter.


5. Coat cornflakes evenly in butter mixture.


6. Pour over the potato mixture.


7. Cover with foil and bake for 45 minutes.


8. Remove foil and bake for an additional 5-10 minutes (keep an eye on it, burnt cornflakes are pretty gross)

Fruit Dip

By:Amy

Ingredients
1 8-oz. pkg. cream cheese, softened
2 c. Kraft Marshmallow Creme (7 oz. jar)

Directions

1. Blend cream cheese and marshmallow creme until smooth.
2. Place in a dip bowl.
3. Arrange bite-sized pieces of selected fruits around dish for dipping.

Chex Mix

By:Sarah

Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Cowboy Caviar

By: Shawna

Ingredients
1 can black beans, rinsed and drained
1 C frozen corn
3 diced tomatoes
3 diced avacados
1/4 C diced red onion
garlic salt
1/2 C Italian dressing


Directions
Combine all ingredients.
Refrigerate for at least 1 hour.
Garnish with cilantro.

Enjoy!

Veggie Pizza

By: Shawna

Ingredients

2 packages of crescent rolls

8 oz sour cream

8 oz cream cheese softened

1 package of ranch dressing mix

1 C diced green pepper

1 C diced yellow pepper

1/2 C sliced green onion

1 C diced cucumber

1 C chopped cauliflower

1 1/2 C chopped broccoli

1/2 C sliced radish

1 C diced tomato

1/2 C shredded carrots

8 oz cheddar cheese

Directions

1. Roll out crescent rolls flat on a large lightly greased baking sheet.


2. Baked as directed on package.


3. Cool crescents completely then cut into desired pieces with a pizza cutter.


4. In a medium bowl, combine sour cream, cream cheese and ranch dressing mix.


5. Spread mixture over the cooled crust.


6. Spread veggies over the cream mixture.


7. Sprinkle cheese on top.


8. Cover and chill for at least 1 hour.

Enjoy!

Bruschetta

By: Shawna
Ingredients
5 Tomatoes
1/2 lb Fresh Mozzarella Cheese
1/2 Red Onion
8 Fresh Basil Leaves
4 Cloves of Garlic
1 Loaf French Bread
3 T Butter
EVOO
Salt & Pepper

Directions

1. Preheat oven to 425 degrees
2. Cube tomatoes, mozzarella, red onion and place in large bowl.
3. Chop basil and add to mixture.
4. Add salt to taste.
5. Cover and refrigerate until the bread comes out of the oven.
6. Puree garlic and mix with butter.
7. Cut french bread in 1/2 inch slices, coat with garlic/butter mixture.
8. Salt & Pepper bread to taste.
9. Bake for 5 - 7 minutes or until crispy.
10. Cover bread with tomato mixture. Enjoy!

Serving Size: 12

Vegetable Dip

By: Amy

Ingredients

Directions

Lori's Spinach & Artichoke Dip

By: Lori

Ingredients
2 C Frozen Cut Leaf Spinach
1 Can Quartered Artichoke Hearts, drained and chopped (14oz size)
1/2 C refrigerated Alfredo sauce
1/2 C Mayonnaise
1/4 t garlic salt
1/4 t pepper
4 oz shredded Swiss cheese

Directions

1. Cook spinach as directed on package.
2. Drain spinach, pressing with fork to remove excess liquid.
3. Chop spinach finely.
4. In a 1 to 3 quart slow cooker, combine spinach and all remaining ingredients. Mix well.
5. Cover; cook on low setting for 1.5 - 2.5 hours.
6. Serve with sliced French bread.

Directions

BLT Dip

By: Amy

Ingredients

4 roma tomatoes chopped

2 cups mayo

2 cups sourcream

1 pound bacon crumbled

1 pkg bagels cut/torn into pieces.

Directions

I microwave the bacon to get it crisp.

1. Chop bacon.
2. Dice the tomatoes.
3. Combine all ingredients in a medium size bowl.
4. Refrigerate over night.

Spinach Dip

By: Roxane

Ingredients

1 Envelope Veggie (soup) Mix

8oz Sour Cream1c. mayo

10oz spinach, thawed and squeeze dry

8oz water chesnuts, drained and chopped

Directions

1. Combine all ingredients.
2. Chill at least two hours.

Mexican Dip

By: Lori

Ingredients

1 lb ground beef, browned and drained

1 jar salsa

1 loaf Mexican Velveeta

1 can of refried beans

Directions

1. Put all ingredients into crock pot.
2. Heat until melted.

Boursin Mushrooms

By: Shawna

Ingredients

2 packages of baby portabella mushrooms

1 package Boursin Garlic & Fine Herbs Olive Oil Garlic Salt

1 tsp minced garlic

Olive Oil

Directions

1. Saute mushrooms, olive oil and garlic in a pan on medium heat for about 7 minutes (flipping mushrooms half way)
2. Season with garlic salt and Italian seasoning to taste.
3. Remove mushrooms from pan and remove stem.
4. Stuff mushroom caps with boursin and arrange on a baking sheet.
5. Bake for 20 minutes.

Veggie Delight

By: Shawna

Ingredients

1/8 cup olive oil
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 Loaf Garlic Focaccia Bread
4 teaspoons garlic powder
4 teaspoons Italian seasoning

Directions

Place olive oil and garlic in a large skillet.
Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

Season with garlic powder and Italian seasoning.

Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp.
Mix in salt, oregano, and basil.

Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

Preheat oven to 325 degrees

Slice the bread into 12 (1-inch thick) slices.

Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way).

Let the bread heat for 3 to 5 minutes.

Remove the bread from the oven and arrange them on a serving platter.

Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can.

Serve immediately.

Bacon Wrapped Pomegrante Chipolte Chicken

By: Shawna

Ingredients

1 - 16 oz. package Bacon (not thick cut)

1 - Cup of brown sugar

1 - Bottle Tastefully Simple Pomegranate Chipotle Sauce

1 - 1 ¼ lb. uncooked chicken cut into one-inch cubes

Toothpicks

Directions

1. Marinate chicken in Pomegrante Chipolte Sauce for at least 2 hours.
2. Heat oven to 350 degrees.
3. Cut bacon into thirds. Wrap raw chicken chunks with bacon and secure with toothpick.
4. Place side by side in a 9x13 in pan.
5. Once pan is filled, crumble 1 cup of brown sugar over entire pan.
6. Point all toothpicks the same direction before placing in oven.
7. Place in oven for 30 minutes; half way through baking, point the toothpicks in the opposite direction; continue cooking for remaining time or until browned & juices run clear.
8. Let sit for 5 minutes before serving.