Crack Queso

16 oz of cream Cheese

1 Roll of Hot Breakfast sausage

1 can rotel

Salt and pepper to taste 

Brown the Sausage….Then melt the Cheese in the pan with the sausage.   DO NOT STRAIN the Grease.  Pour in the Rotel and bring to a simmer…. Ready to go!!!  Serve with torilla chips or Frito Scoops

Spinach and Artichoke Dip

2 cans Artichoke hearts drained and roughly chopped

1 small box of frozen spinach, cooked and squeezed dry

1 clove of garlic, minced

1 green onion diced

1/2 c mayo or Greek yogurt

1/2 c sour cream

1 c Parmesan cheese

1 c pepper jack cheese

Spray your casserole dish with non-stick spray.  In a bowl, mix all ingredients except pepper jack cheese, pour into casserole dish and top with pepper jack cheese. Bake at 350 for 30 minutes or until hot and bubbly. Serve with pita chips or tortilla chips.

***This came from Facebook - so I can't take credit.  The first time I made this I followed the directions, as this cools the cheese forms a crust on top that is hard to break through.  The second time I made this I added the cheese to the dish, it stayed cream and "dippable" even after it cooled.  I will continue to add the cheese to the dish.

Holiday Bacon Appetizers

1 pkg Club Crackers
1 lb Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Lay crackers (as many as you want) face up on a cookie sheet.  Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.  Place the bacon wrapped crackers onto a baking sheet that has a rack on it.  Place in a 250-degree oven for about 2 hours.

Ok, so these are the new favorite appetizer.  We tried Parmesan, Brown Sugar and Bleu cheese, Parmesan won hands down!  Also 1 package of bacon gave us 30 appetizers, (promise they will go fast).  One of the boys made these and used a Chipotle Cheddar and said they were just as good!  Go to Ree's page for step by step directions at The Pioneer Woman.   Ree says you can make these and freeze them, ours never got that far.

Pecan Pumpkin Butter Dip

One of the Bunko hostesses makes this (thanks Vicki) and it is wonderful.  I have my changes below.  

1 jar (approx. 9 oz.) Pumpkin Butter (on the jelly aisle)

8 oz cream cheese - softened

1/2 lb cooked, crumbled Bacon or 1 bag Hormel Real Crumbled Bacon 

5 - 6 green onions, chopped 

1/2 - 1 c pecans, chopped

crackers - any kind you like

Gently spread cream cheese on bottom of serving dish (I use small, shallow dish).  Spread pumpkin butter over cream cheese.  Layer bacon, onions and then pecans over top.  Serve with crackers.  Can serve immediately but better to refrigerate for several hours.   Keeps well covered for two days.  Use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter 

I used 2/3 of a jar of Trader Joe's Pumpkin Butter

I used almost a whole bag of  Bacon Bits

I used 1 lone green onion

I would also like to make this as a cheese ball. I would mix the cream cheese and pumpkin butter until smooth. Chill and then mold, roil in the bacon bits, green onions and pecans.  If you beat me to making it this way - let me know the results.

Summer Sangria

My sister in law got this recipe with the ingredients and a "chalkboard" wine glass as a end of year teacher gift.  What a great gift!  She made the sangria for my niece's graduation party with the on the side so you could choose.  This was so good, not heavy or too sweet (like some pre-maded) sangria's.

Combine:
1 750 ml bottle Red Wine (she used Trader Joe's)
1 bottle Pomegranate Italian Soda (World Market)
1/2 bottle Blood Orange Italian Soda (World Market)

Garnish with sliced citrus fruit (my sil used red and green apple, cantaloupe, strawberries).

Update - I made this for a party yesterday!  I used cantaloupe, strawberries, blueberries, lime and lemon thinly sliced and quartered and some watermelon I had leftover.  I also added about 1/3 of a bottle of white wine that was left from dinner Saturday nite, the whole bottle of  blood orange soda, and a small bottle of san pellagrino sparking water.   This filled one of the "large plastic jugs" with a spout.  With about 10 people drinking on this by the pool (hence the extra soda and water),  There is a little left.  Will definitely make and take again,  Was nice and light by the pool.

Bacon Cheddar Ranch Pull Apart Bread

OK, so I love finding blogs or Facebook pages dedicated to food!  Took this to dinner and it was DEVOURED!  I think this also goes by Crack Bread.  My nephew doesn't like ranch, so we didn't tell him (shh don't tell my secret), and he loved it!

1 loaf of Italian Bread
8 oz shredded Mexican cheese blend (I used colby jack)
16 oz crisp cooked bacon, diced (I used 2 pkg bacon bits)
½ c unsalted butter, melted
1 TBS Hidden Valley Ranch dry dressing mix
Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly. Wrap foil around bread snuggly and bake at 350 for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy! 

Buffalo Chicken Dip

Boil 3 chicken breasts – shred
Mix chicken with Fred’s red hot sauce, until orange
2 (8 oz) packages of cream cheese and one pkg dry ranch dressing
Spread cream cheese mix in 8x11
Top with chicken mix
Cover with 16 oz of sharp cheddar sprinkle cheese
Bake 350 for 30 minutes

Everyone has a verison of this.
This is from my friend Marcia, our 4 boys will clean the pan! 

Cranberry Salsa

1 bag fresh cranberries
1 cup sugar
2 TBS lime juice
  Grind these together in blender until smooth (may need a TBS of water or so)
Add 1 bunch fresh cilantro leaves, grind
Add 1 bunch fresh green onions, (green only), grind
Add  1 jalapeno, seeded and chopped (remember to wear gloves)
This will be a smooth salsa.  Best made a day ahead.
Serve with chips or over cream cheese and crackers.
Wish I knew which grocery store I got this from last fall, it is always a hit.
This is linked to Ingredient Spotlight at Eat at Home.

Figenskaus

These come from my husband's best friend from college.  These are a Christmas treat at their house.  I finally begged enough, and they shared the recipe.  Enjoy!!!

1 lb Lean ground beef
1 lb Hot breakfast sausage
1 lb Velveeta Cheese
Oregano to taste
1 - 2 pkgs Rye Cocktail Bread
Sauté beef & sausage drain.  Crumble meat to a fine texture.  Cut Velveeta into sm pieces & "knead" into sausage, (it needs to still be VERY warm, to melt cheese), mix thoroughly. Place a sm amount on a slice of bread (you don't want it piled high or touching the edge). Place on cookie sheet & freeze.  Bake at 375 until bubbly. (5 - 10 minutes). Broil the last few minutes to toast edges.  You should end up after baking, with a crispy edge & dry bottom.  Great when you have company for breakfast.  They make great appetizers also.

Pam's Cheese Ball

This came from my friend for over 30 years (the one I do OAMC with).  It was the cheese ball her mom made for special occasions and the holidays.  It is oldie,but a goodie!   :)

Cheese Ball
16 oz Cream cheese
2 - 5 oz jars Old English cheddar cheese
5 oz jar Roka bleu cheese
1 TBS Worcestershire sauce
1 TBS Onion, grated
½ c Pecans or parsley, chopped
Let cheeses soften. Mix together, add Worcestershire sauce and onion. Roll in chopped pecans or parsley. Serve with your choice of crackers

Turkey Cranberry Pinwheels

1 can crescent dinner rolls or seamless dough sheet
4 TBS cranberry chutney or whole berry cranberry sauce
4 slices thinly sliced turkey breast
2/3 c shredded Monterey Jack cheese
Spray large cookie sheet with cooking spray or use parment paper. If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle. Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet. Bake at 375 for 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Made these for Bunko last night.  They were quite a hit.  We decided the leftovers would be good for breakfast with coffee.  I used whole berry sauce, processed in the magic bullet and warmed it to serve on the side, and they were great room temperature.

Blue Cheese Cranberry Pear Toasts

Not sure where this came from, it is great for this time of year when you always need an appetizer.

24 – 1/2 inch thick slices French bread
cooking spray
4 oz cream cheese
4 oz blue cheese
1/4 c pecans
1/4 c dried cranberries
1/8 tsp cayenne pepper
1 Bosc pear, very thinly sliced
Spray both sides of the bread slices with the cooking spray. Arrange bread slices on a large baking sheet and bake until lightly toasted, about 7 minutes. In a small food processor combine the cream cheese, blue cheese, pecans, cranberries and cayenne pepper; process until just combined, but not smooth. Spread the cheese mixture onto one side of the toasts. Arrange a thin slice of pear on each toast. Bake at 425 for 5-6 minutes or until lightly browned. Yield: 24 toasts

Linked to:
Eat at Home
Ingredient Spotlight

Easy Spinach Artichoke Dip

2 pkgs frozen chopped spinach
1 jar Alfredo sauce
1 can plain artichokes, chopped
8 oz Italian blend cheese
1 TBS minced garlic
salt and pepper to taste
Mix together all ingredients but half of the cheese in a oven safe bowl or pan. Place in oven and bake at 350 for about 20 minutes cover with remaining cheese & bake till melted and slightly golden


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Pam's Artichoke Dip

This comes from my SIL, she is not an artichoke fan, but loves this dip!

1 can artichokes (plain, not marinated) drained then mashed
1 c mayonnaise
1 c parmesan cheese
garlic powder (to taste) I probably used a teaspoon or more
Stir all together, nake at 350 for 40 minutes


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Crab Puffs

I got this recipe from my SIL Donna.
We've made it for more years than either of us probably want to admit too!  These are a "holiday treat" for us.

1 pkg English Muffins
1 stick Butter
6 oz jar Old English Cheese Spread
2 TBS Mayonnaise
6 ½ oz can Crabmeat
½ tsp Lemon Pepper
½ tsp Seasoning Salt
½ tsp Garlic Powder
Cream butter, cheese, & mayo. Add seasonings and mix. Rinse crabmeat & squeeze out water. Add to cheese mixture & mix. Split english muffins and spread with a generous amount of mix. Freeze for 1 hour. Broil until golden, cut into quarters and serve. Best if served warm. Can be kept frozen for months. Great to keep in freezer for unexpected guests.

Easy Texas Salsa

4 ½ oz can Black Olives, chopped
4 ½ oz can Green Chilies, chopped
4 ½ oz can El Pato Jalapeno Relish (sm green can at Walmart)
14 oz can Diced Tomatoes
4 Green onions, finely chopped
1 TBS Oil
1 TBS Vinegar
1 tsp Garlic Powder (can use a sm spoonful of jarred chopped garlic)
½ tsp Salt
¼ tsp Pepper

Combine all ingredient and refrigerate overnight (can be made and used right away - better next day). This makes 1 quart and an empty mayo jar is perfect. This is great in the winter months when tomatoes are not perfect.  My MIL shared this YEARS ago and I can't tell you how many quarts I've made over the years, everyone raves and can’t believe it is made with can tomatoes.

Monterey Ranch Bread

2 c shredded Monterey Jack cheese, or Cheddar Jack Cheese
¾ c Ranch Salad Dressing
4 Bolillo or Hoagie Rolls, split in half lengthwise to make 8 slices
4 TBS butter, melted
In a bowl, combine the cheese and salad dressing; set aside. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Once again I was asked to bring an appetizer for a Labor Day cookout. Knowing the crowd doesn't mind being guinea pigs. I made this on a big loaf of french bread from Sam's with double the "stuff". There were TWO slices left - so I guess it was a hit. I was later asked how do I always seem to find wonderful recipes, I thanked all my internet blog friends! Enjoy!

Artichoke Salsa

6 ½ oz jar marinated artichoke hearts
½ c black olives
½ c grape tomatoes
2 cloves garlic
2 TBS fresh basil
1/8 tsp crushed red pepper flakes
Salt and pepper, to taste
Drain artichokes, reserving 2 TBS of the marinating liquid. Coarsely chop the artichokes, olives and tomatoes. Place in a small bowl. Finely mince garlic and basil. Stir into bowl along with seasonings and reserved marinade. Cover and refrigerate at least one hour before serving. Serve with pitas, pita chips, tortilla chips or bagel chips.
Ok, for those who know me, I almost ALWAYS have to put my touch on a recipe.  Since I was shopping in a hurry I didn't really read the recipe standing in front of the artichokes and bought plain by mistake, and the grape tomatoes were very unreasonable.  So below is what I really used -----

12 oz plain artichoke hearts, drained and chopped
2 1/2 oz can chopped black olives
1 can petite diced tomatoes, drained
2 cloves garlic
2 TBS fresh basil
Salt and pepper, to taste
A couple of squirts of fat free italian dressing (enough to bind it together)
I made the day before and let marinate.  We decided this would be wonderful over pasta, served warm or cold with chicken.

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Terri's Corn Dip

8 oz extra sharp cheddar cheese
1 bunch green onions
2 cans mexi-corn, drained
1 -3 TBS mayo (or enough to hold the dip together)
Cayenne to taste

Mix and refrigerate until chilled. Serve cold.
 
I have a friend that will do anything (almost) for a batch of this.  I always double it so we can eat it and so that she has some after we leave.

Artichoke Bread

1 loaf french bread
1 can artichoke hearts in water, drained
1 TBS olive oil
½ c Parmesan cheese
1 clove garlic, minced
¼ tsp. pepper
1 c shredded mozzarella cheese
1 gallon freezer bag

Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Freezing Directions: Prepare as directed above but DO NOT broil. Instead, place on a cookie sheet and flash freeze, then place in a freezer bag, label, and return to freezer. To serve: Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly. Servings: 4

Made this for a farewell dinner.  I did (almost) cut through the bread (like scoring).  That made it easy to "pull-a-part".


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