Party recipes

What Carlislehomemom Serves:
-two bags of little smokies
-one bottle of BBQ sauce
combine in crockpot simmer on low, or combine in big microwavable dish, nuke for a few mintues, serve with toothpicks

dip:
-8oz sour cream
-8oz soften cream cheese
-3tbls dill seasoning
serve with chips, crackers, veggies

salsa:
in a blender place these in order:
-one 4 oz can of diced green chilies
-one clove pressed or minced garlic
-1/4 to 1/2 medium onion chopped
-one drained can of diced tomatoes
-cilantro, chopped use 3/4 of a bushel
-2tbls diced/chopped jalapeno peppers
-optional (1 small can diced balck olives)
-optional (1 teaspoon of sugar)
-2 more cans of drained diced tomatoes
mix together on pulse a few times to mix it all up, you want it to be chunky
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Seven-Layer Dip by Tricia
Seven-Layer Dip

is our favorite for things like this.

Here are the layers, in the order of bottom layer to top....I use a 13x9x2 pyrex dish, so you can see the layers. I have also seen this in a round glass deep dish.

1 can refried beans

8 oz sour cream, mixed with one package of taco seasoning

1/2 pkg shredded cheddar cheese

guacamole/avacado dip spread (3-4 avacados or 1 container of dip)

1 pkg shredded monteray jack cheese

second half of the pkg of shredded cheddar cheese

chopped tomatoes (2-3)

1 small can sliced black olives


I serve with tortilla chips.
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 touchdown buffalo chicken pizza by monkeymommy
touchdown buffalo chicken pizza

4 to 6 servings

Ingredients:

One 12-inch Italian-style pizza crust
4 tablespoons (1/2 stick) butter, melted
1/4 cup hot cayenne pepper sauce
2 cups diced cooked chicken (about 1/2 pound)
1/2 cup chopped celery
1 cup (4 ounces) crumbled blue cheese
Directions:

Preheat the oven to 450°F. Coat a 12- to 14-inch pizza pan with nonstick cooking spray. Place the pizza crust on the pan.
In a medium bowl, combine the butter and hot pepper sauce; mix well. Add the chicken and celery; toss to coat well.
Spread evenly over the pizza crust then sprinkle with the blue cheese.
Bake for 10 to 12 minutes, or until heated through and the crust is crisp.
Slice and serve.
NOTE: Make certain that you use hot cayenne pepper sauce and not hot pepper sauce - yes, there is a difference!

Various Spinach dips
Creamy Herbed Spinach Dip

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.
Makes about 1 1/2 cups

10 ounces frozen chopped spinach
1/2 cup sour cream 1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon) 1/4 teaspoon hot pepper sauce , such as Tabasco
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/2 medium red bell pepper , diced fine (about 1/4 cup)


1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, hot pepper sauce, salt, and pepper until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and stir in bell pepper; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)



Spinach Dip with Blue Cheese and Bacon

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic. If making this dip in advance, hold off on sprinkling the bacon over it until just before serving.
Makes about 1 1/2 cups

3 slices bacon , cut into 1/4-inch pieces
10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon ground black pepper
1 1/2 ounces blue cheese , crumbled (about 1/3 cup)
table salt


1. Fry bacon in small skillet over medium-high heat until crisp and browned, about 5 minutes; using slotted spoon, transfer to paper towel-lined plate and set aside.
2. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
3. In food processor, process spinach, sour cream, mayonnaise, scallions, parsley, garlic, pepper, and crumbled blue cheese until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and sprinkle bacon over dip; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)



Spinach Dip with Feta, Lemon, and Oregano

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic.
Makes about 1 1/2 cups

10 ounces frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/4 teaspoon ground black pepper
2 tablespoons fresh oregano leaves
2 ounces feta cheese , crumbled (about 1/2 cup)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
table salt


1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, pepper, oregano, feta cheese, and lemon juice and zest until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl and adjust seasoning with salt; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)



Cilantro-Lime Spinach Dip with Chipotle Chiles

Partial thawing of the spinach produces a cold dip that can be served without further chilling. If you don't own a microwave, the frozen spinach can be thawed at room temperature for 1 1/2 hours then squeezed of excess liquid. The garlic must be minced or pressed before going into the food processor; otherwise the dip will contain large chunks of garlic. This dip is good served with tortilla chips.
Makes about 1 1/2 cups

10 ounces frozen chopped spinach
1/2 cup sour cream 1/2 cup mayonnaise
2 tablespoons thin-sliced scallions , white parts only, from 3 medium scallions
1 tablespoon chopped fresh dill leaves
1/2 cup packed flat-leaf parsley leaves
1 small clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1/4 cup packed cilantro leaves
1 tablespoon chipotle chile en adobo , seeded and minced (about 2 medium chiles)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon light brown sugar
1/8 teaspoon ground cumin


1. Thaw spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds. Transfer mixture to medium bowl; serve. (Dip can be covered with plastic wrap and refrigerated up to 2 days.)